Escarole & Sausage Pizza

Pizza is probably my very favorite "cheat meal." However, I have to say--I rarely indulge in restaurant varieties. I find that there are so many different kinds of pizza that we can make at home--and with so many healthy modifications--that I like to save my outings for more sophisticated dishes. Nevertheless, we DO enjoy our pizza in the Roland residence! This one is a spin-off of a recipe that I found in the August 2014 subscription of Eating Well magazine. With escarole being one of my favorite greens, and HOT turkey sausage being one of my husband's favorite choices---I knew that this one would be a hit! With a whole wheat crust, all natural (nitrate-free) sausage, robust escarole and unsaturated EVOO--we can forgive a bit of cheese indulgence in the name of moderation.

Rest assured...this pizza is definitely a cleaner, more healthful choice than a great majority of the restaurant varieties that you my pass by your lips. And, I think you'll be in agreement when I say that it tastes better, too!

Escarole and Sausage Pizza

Ingredients:

3 links of all natural, nitrate-free turkey sausage (hot or sweet)

1-2 Tbsp. Extra virgin olive oil

3 cloves garlic, minced

1 medium head of escarole, chopped

sundried tomatoes or fire roasted red peppers (for topping)

2 tsp. cider vinegar

1 ball of whole wheat pizza dough (usually a pound)

1/4 cup shredded parmesan cheese

1/2 cup shredded gouda or fontina cheese

Procedure:

1. Preheat the oven to 450 degrees and place sausage in a small baking pan. Bake for about 20 minutes or until cooked, while the oven is preheating. You may also want to place your pizza stone or baking sheet into the oven to preheat, as well.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add in the garlic and escarole. Cook, stirring, until the escarole is wilted. Then, remove from the heat and immediately stir in the vinegar.
3. On a lightly floured surface, roll out the pizza dough with your bare hands--or using a roller. You want the dough to form a 12 x 14 rectangle or circle (approximate, to fit your baking pan or stone)
4. When the sausage is done baking, remove from the oven, along with the preheated pan/stone. Place the dough on your pan and lightly brush it with olive oil. Next, spread the escarole mixture across the dough, draining as much liquid as possible (to keep the dough from getting too soggy). Top with sundered tomatoes or fire roasted peppers. 
5. When cool enough, cut the sausage into about 1/4-1/2 inch slices and spread on top of the pizza. Finish with the cheeses. Bake for about 15 minutes or until the crust is crispy and golden--and the cheese is melted. 
6. Serve with a  side garden salad and enjoy! 

Chipotle Black Bean Burgers

When I was younger, I absolutely loved some of the more popular brands of frozen black bean veggie burger patties in our local supermarket. This, of course, was before I learned how processed they are----not to mention, how simple they are to make from scratch. It had been a long while since I made some, and tonight's clear, summer-like weather made for a perfect night to BBQ! Paired with some grilled artichoke and yogurt dipping sauce, these were a savory pleasure--without any guilt at all! Best of all? They are SUPER inexpensive to make!

Try 'em out!

Chipotle Black Bean Burgers

Ingredients:

1 can black beans, rinsed and drained

1/2 bell pepper, cut into chunks

1/2 vidalia onion, cut into wedges

3 cloves of garlic, peeled

1 egg

1 Tablespoon Chipotle Seasoning

1 tsp. Sriracha Sauce

1/2 cup whole wheat bread crumbs 

Procedure:

1. In a medium bowl, mash the black beans with the back of a fork.
2. Next, add the bell pepper, onion and garlic to a food processor and pulse until finely chopped. Stir in the mashed beans.
3. In a small bowl, stir together the egg, seasoning, sriracha sauce. Then, add to the bean mixture and stir. 
4. Mix in the bread crumbs until sticky, but able to hold together. Divide and shape into 4 patties.
5. Place the patties on wax paper and plate...and freeze until firm (about 1-2 hours)
6. If grilling, be sure to do so on aluminum foil---cook for about 8 minutes each side. Otherwise, these can also be baked on a baking sheet for about 10 minutes each side at 375 degrees.

***Awesome toppings for these burgers include: thick slices of heirloom tomatoes, grilled onions, avocado/guacamole, or salsa. 

Serve on a whole wheat bun, flat bread, pita or bed of greens and ENJOY!!

Tasty Greek Style Turkey Wraps

I had some extra ground turkey meat in my refrigerator, and I wasn't sure what to do with it. It's not that I don't have recipes that I refer to----but, my family has been ready for something different. So, I reached out to my Facebook friends for some ideas--and of course---SUCCESS! My girlfriend Lisa responded with a recipe for "Tasty Turkey Phyllo Wraps" from www.youvegotsupper.com. And, it looked right up my alley. I tweaked it a little bit by removing the phyllo and using lettuce as my wrap of choice, instead. And, what Greek-inspired dish doesn't include a delicious Tzatziki sauce, right? 

Here is what I came up with! My family and I were pretty thrilled with the tasty results! Enjoy!

Tasty Greek Style Turkey Wraps

Ingredients:

2 cloves garlic, minced

1-1.5lb lean ground turkey meat

1 bell pepper, diced

2 Tbsp. fresh squeezed lemon juice

2 tsp. dried oregano

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

4 oz reduced fat feta cheese, crumbled

1 head Boston or Butter lettuce leaves, separated, rinsed and patted with towel OR Ezekiel tortillas

Tzatki Sauce:

1 cup plain, low fat Greek yogurt

1/4 english cucumber, grated

1 clove garlic, minced

1 Tbsp. freshly squeezed lemon juice

1/2 tsp. grated lemon zest (optional)

1/2 tsp. dried dill or 

salt and pepper to taste

Procedure:

First, prepare the Tzatziki sauce by whisking all of the sauce ingredients together in a medium bowl, until smooth. Then, cover and refrigerate---until ready to use.

Next, Preheat the oven to 425 degrees.

Saute the garlic in a bit of olive oil. Stir in the turkey and cook until browned, about 5 minutes.

Add bell pepper, lemon juice, cinnamon and nutmeg. Cook for 1 more minute. Season with salt and pepper to taste. 

Remove from heat and drain off any excess fat. Allow to cook for 2-3 minutes.

Stir in the feta. 

Spoon about 1/2 cup of the turkey mixture into each lettuce or ezekiel wrap. Top with Tzatziki sauce, roll up and ENJOY!

Rachael's Eggplant Sloppy Joe's!

I came across this interesting recipe in Rachael Ray's "Every Day" Magazine--June 2014. It intrigued me, because it seemed so unconventional for a "Sloppy Joe," yet easy and super inexpensive. Further, my family happens to LOVE eggplant. I'm always looking for great recipes for the night shade vegetable, because my father grows SO MANY different varieties up at our family's Bella Terra Farm. So, I gave it a shot....tweaked a few ingredients (to make it CLEANER, of course).....and the verdict? WINNER!

Check it out!

Eggplant Sloppy Joes

Ingredients:

1 large eggplant, diced

1 15.5 oz. can of fire roasted diced tomatoes

1 bell pepper, diced

2-3 Tbsp. olive oil

3 cloves garlic, minced

2 Tbsp. chopped basil

1 tsp. Italian seasoning

4 slices lowfat mozzarella cheese OR one avocado, sliced into sections

4 whole grain/whole wheat flat breads, pitas, or buns

Directions:

In a skillet, heat the oil over medium-high heat. Add in and cook the eggplant, tomatoes, bell pepper, garlic, basil, and Italian seasoning. You can also season with a little salt, pepper, and/or red pepper---if you like. Stir in skillet until the vegetables soften--partially covered, about 10 minutes. Next, melt cheese on your choice of bread in a toaster oven---OR---prepare avocado slices on your 4 servings of bread, in lieu of the cheese. Next, divide eggplant mixture amongst each of the breads and create your Sloppy Joe!

These are great with a side of baked oven fries or the baked onion rings--recipe also available on my blog!

Spicy Pico de Gallo Burger

Throughout my second pregnancy, I have been having intense cravings for SPICY food and MEAT. Ironically, these are two things that I do not typically gravitate towards. But, what baby wants--baby gets. And, I don't hear anyone else in the house complaining---because some of these dishes that we are having are DELICIOUS!

We had these Mexican-style Pico De Gallo Burgers tonight---served inside whole wheat pita pockets and topped with plain Greek yogurt. WOW! So savory, juicy and satisfying! On the side, baked sweet potato fries paired nicely. This is one CLEAN meal that leaves you feeling like you indulged in a diner-style burger deluxe platter. A MUST TRY!

Spicy Pice De Gallo Burger 

Ingredients:

1 lb 95% lean ground beef

1/3 cup all-natural spicy pico de gallo or salsa

sea salt and pepper, to taste

1 avocado, chopped 

1 plum tomato, chopped

2 tbsp. fresh cilantro, chopped

2-3 tsp. lime juice

1 clove garlic, minced

1/2 small red onion, finely chopped

nonfat Greek yogurt, for topping

100% whole grain pita pockets, hamburger buns, or Ezekiel english muffins, if desired

lettuce and tomato, for topping

Directions:

I used my George Foreman grill for this recipe, and it worked so well! But, if you're using your oven broiler, be sure to position the rack about 7 inches from the broiler--and preheat to high. Then, line a broiler pan with foil.

In a large bowl: combine beef, pico de gallo, salt and pepper. Mix well and shape into 4-6 equal patties, depending on the size you like (we prefer them small--like sliders).

Place the burgers on the prepared baking sheet. If using the broiler--the burgers will need about 5-7 minutes cooking time on each side. If using a George Foreman---they will cook faster, within about 5-6 minutes, total. Check to be sure that the internal temperature reads at 160F.

In a small bowl, mix together the avocado, diced tomato, onion, garlic, cilantro and lime juice. mash with the back of a fork. Add salt and pepper, if desired.

To serve, spread a bit of yogurt on your bread of choice. Next, some lettuce and tomato. Then, the spicy burger. Finally, top with your homemade guacamole. 

DIG INTO THAT BABY!! 

Stuffed Zucchini Boats

This dish is so simple and impressive, at the same time. I often prepare this one when I know that there will be company, but I don't have too much prep time on my hands. It is versatile, as well. You can use the turkey mixture to stuff your favorite vegetable---even bell peppers. Here, though, I use Zucchini and italian squash. If preferred, swap out the lean turkey meat for some ground white meat chicken. It pairs wonderfully over a bed of brown rice or whole wheat pasta of your choice. This comforting dish will leave you feeling completely satisfied in the belly---and looking forward to the delicious leftovers (if there are any!). Hope you enjoy!

Stuffed Zucchini Boats

Ingredients:

1 Tbsp. olive oil

1 small onion, chopped

1/4 cup fresh Italian parsley, chopped

1 egg

3 garlic cloves, minced

1 tsp. salt

1/4 tsp. black pepper

1/3 c. freshly grated parmesan

1/4 cup ezekiel or whole wheat bread crumbs

1 lb. lean ground turkey meat

2 large zuccini, halved lengthwise and crosswise

2 large Italian squash, halved lengthwise and crosswise

1-2 cups of your favorite, all natural marinara sauce--nothing with added sugars

Directions:

Preheat the oven to 400 degrees. Lightly drizzle the olive oil into a 9 x 13 inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl together. Stir in half of the grated cheese and all of the bread crumbs. 

Next, use a spoon or a melon baller to scrape out the seeds and flesh of the zucchini and Italian squash (you want to leave about a 1/8 inch thick shell). Fill the zucchini and squash halves with the turkey mixture. Divide and mound each as evenly as possible. 

Arrange the stuffed vegetables in the baking dish. Pour the sauce over the top of the boats and sprinkle with the remaining grated cheese.

Bake, uncovered, until the vegetables are tender and beginning to brown. An internal thermometer should read 165 degrees F. Transfer the veggies to a platter and serve with your choice of brown rice, whole wheat pasta or even a sweet potato!

Chicken with Fennel Ragu

I don't know about you, but I thoroughly enjoy the days when a brand new magazine arrives in my mailbox. As a Family and Consumer Sciences Teacher--and a "foodie," in general--I LOVE my FOOD-RELATED Magazines. This month, when the most recent Rachael Ray Magazine featured this dish on it's cover---I KNEW I would need to "tweak" my own "cleaner" version of it.

I love the simplicity of Rachael's recipes...however, I don't always love the nutrition profile. Not a problem. With a few simple swaps---we are still left with an EQUALLY as delicious dish, simple to prepare, and one that packs a serious nutritional punch! Chock full of protein, fiber, and the digestive gifts of fennel---this is one you don't want to pass on. Check it out!

Chicken with Fennel Ragu 

Ingredients:

2 tablespoons EVOO – Extra Virgin Olive Oil

1 1/2 teaspoons fennel seed (about 1/2 palmful)

1 1/4 pounds ground chicken

1/2 small bulb fennel, finely chopped, plus a few tablespoons chopped fronds for garnish

1 rib celery, finely chopped, plus a few tablespoons chopped leaves for garnish

1 small onion, finely chopped

2 to 3 cloves garlic, finely chopped

Salt and pepper

1/2 cup dry white wine

1 cup chicken stock

1/3 c. Organic whole milk

1 pound whole wheat fettucine

Instructions:

1. Bring a large pot of water to a boil.
2. In a large, deep skillet, heat the EVOO over medium-high. Stir in the fennel seed. Add the chicken and cook until brown and crumbly, about 5 minutes. Add the chopped fennel, celery, onion and garlic; season with salt and pepper. 
3. Partially cover the pan and cook over medium heat until the vegetables soften, 8-10 minutes. Add the wine, scraping the bottom of the pan. Add the stock and half-and-half. Reduce the heat to medium-low, and simmer until reduced by about half (15-20 minutes).
4. Salt the boiling water then cook the pasta to al dente. Drain, reserving half a mug of cooking water. Stir the cooking water into the ragu then toss the pasta with the ragu; season to taste.  
5. Serve garnished with the chopped fennel fronds and celery leaves, if available. Serve with grated cheese at the table, if desired.

Passover Pizza!

Who doesn't love pizza, right? Here is a great recipe idea to celebrate the Springtime Passover holiday with the entire family. Kids will love the creativity, color and flavor of this dish....and adult will love that it's simple to prepare and nutritious! Pair each pizza with a nice side salad and you're DONE! Check it out!

Ingredients:

All natural marinara sauce of your choice

Whole wheat Matzo crackers

Garlic salt

Dried oregano or Italian Seasoning

Lowfat/Part-skim Mozzarella cheese, shredded

1-2 thinly sliced tomatoes (I like plum)

1/4 cup sliced black olives, peppers, or any other veggie pizza topping that you'd like to use

Directions:

1. Preheat the oven to 350.
2. Spread a thin layer of sauce over each matzo, leaving a 1" border for crust. Then, sprinkle with garlic salt and any seasonings you'd like. Top with cheese and veggie toppings of your choice. Put the pizzas on baking sheets
3. Bake for 5 minutes or until the cheese has melted.

ENJOY!!

Pasta Primavera

Although it may not actually FEEL like Spring, here is a dish that literally means, "Spring pasta." When mother nature is not bringing Spring quickly enough, you have the power to bring a taste of the cheery season to your kitchen!

I was recently reading an article in one of my favorite magazines, "Allrecipes." The article was highlighting this dish--and how the American version has morphed into a "heavy dish of gloppy cream sauce" over the years. But, really? This dish is supposed to be full of delightful Spring vegetables--full of color, texture and flavor--and served in a light and fresh sauce on a bed of pasta cooked to perfection.

So, here is a Pasta Primavera recipe from Allrecipes.com, that I "tweaked" to formulate a healthier version. I hope that you enjoy it!

Pasta Primavera

Ingredients:

1 package of whole grain pasta, shape of your choice

1 yellow squash, chopped

1 zucchini, chopped

1 carrot, julienned

1/2 red bell pepper, julienned

1/2 pint grape tomatoes

1 cup fresh green beans, trimmed and cut into 1 inch pieces

a few spears of asparagus, trimmed and cut into 1 inch pieces

1/4 cup olive oil, divided

1/4 tsp. salt

1/4 tsp. coarsely ground black pepper

1/2 tablespoon lemon juice

1 Tbsp. Italian seasoning

1/4 cup yellow onion, chopped or thinly sliced

2 cloves garlic, thinly sliced

2 tsp. lemon zest

1/3 c. chopped, fresh basil leaves

1/3 c. chopped, fresh parsley

3 Tbsp. balsamic vinegar

Grated Parmesan or Romano cheese, to taste

Directions:

1. Preheat oven to 450. Line a jelly roll pan with aluminum foil.
2. Bring a large pot of lightly salted water to a boiled. Add pasta and cook according to directions on package for al dente. Drain and set aside.
3. In a bowl, toss squash, zucchini, carrot, pepper, tomatoes, beans and asparagus with 2 Tbsp of olive oil, salt pepper, lemon juice, and Italian seasoning. Arrange the veggies on the jelly roll pan and roast for about 15 minutes, or until tender.
4. Heat the remaining olive oil in a large skillet. Stir in the onion and garlic. Cook until tender. Mix into the cooked pasta in a large stock pot, or the one you boiled the water in. Add lemon zest, basil, parsley, and vinegar. Gently toss and cook until heated through. Remove from heat and transfer into a large serving bowl. Top and toss with roasted veggies and finalize with a sprinkle of grated cheese. Enjoy!

Jamie's Turkey Meatloaf Muffins!

I am always looking for ways to eat healthfully on the go, and what I've found is that protein always seems to be the most difficult nutrient to "hit" with snacks and meals to go.
Typically, I would grab some kind of protein bar, nuts or a cheese stick, but I've been feeling like I need something new. I started out with my egg white muffins, which are great--but, then I came across this recipe from Jamie Eason (LOVE HER!). It sounded a little weird to me at first----turkey in a muffin---but, they are really delicious! Best yet, you can easily pack them with you for lunch and a side of raw veggies or salad.... I made them yesterday and they are delicious!  But, you can also use them for dinner--in perfectly portioned sizes! I would recommend having 2 as a protein serving--they are great for building lean muscle mass!

Ingredients

• 2 lbs ground turkey or chicken
• 3 egg whites
• 1 cup quick cooking oats
• 1/2 tsp ground cumin
• /12 tsp dried thyme
• 2 tsp dried yellow mustard
• 2 tsp black pepper
• 2 tsp chipotle pepper spice
• 1 tsp salt
• 2 tbsp garlic powder
• 1 small onion finely chopped
• 2 celery stalks finely chopped

Directions:

• Preheat oven to 375 degrees
• Spray muffin pan with olive or canola oil.
• Mix all your ingredients together in one large bowl.
• Roll the mixture into balls and place in muffin tin.  Muffins should be about the size of raquet balls.
• Bake for 40 minutes.
• Makes 12 muffins.

Serving size 2 muffins for women and 4 for men.
Calories:  80 
Fat:  2 g
Carbs:  4 g
Protein:  11g

Slow Cooker Lentil and Ham Soup

Lentil soup is one of those hearty stick-to-the-ribs cold weather soups that is almost like a stew. One small cup of it and a salad is all you need to keep you satisfied for hours. Added bonus? It packs a serious nutritional punch, as it is naturally low in fat, high in fiber and protein. What's not to love? Better yet? This particular recipe is a "throw it all in the crock pot" type, with a shot of iron-laden spinach at the end. I hope you enjoy it!

Lentil and Ham Soup

Ingredients:

4 cups of reduced sodium chicken broth

2 cups water

1.5 cups chopped celery

1.5 cups sliced carrots

1 medium onion, chopped

1 bag lentils, rinsed and drained

6 ounces of cooked ham, diced (I like canadian bacon, too)

1.5 tsp. Dried thyme

3 cups fresh baby spinach

 plain yogurt and/or parmesan cheese for garnish

Procedure:

In a 4-5 qt. slow cooker, combine the broth, water, celery, carrots, onion, lentils ham and thyme.

Cover and cook on low for 7-8 hours, or on high for 3-4 hours.

Stir in the spinach just before serving, and garnish with yogurt or parmesan.

ENJOY!

Savory Stuffed Cabbage

This dish is super impressive for company or holidays and is so simple, you won't ever mind serving it! I especially love this one for a healthy alternative to the traditional St. Patrick's Day corned-beef and cabbage favorite. It also works really well for Easter and even Christmas. Of course, in our house, we don't need an excuse to make it---This stuffed cabbage is SO GOOD! I hope that you enjoy it, as well!

Savory Stuffed Cabbage

Ingredients:

1/2 cup uncooked brown rice

1 head of cabbage, leaves rinsed and separated 

1 lb. Lean ground turkey (or beef, if you prefer)

1 small onion, chopped

1 egg, slightly beaten

1 tsp. Sea salt

1/4 tsp. Freshly ground black pepper

1 or 2 15 oz. Cans fire roasted diced tomatoes (depending on how saucy you like it)

Procedure:

1. In a medium saucepan, prepare rice as directed on package. 
2. Bring a second large pot of salted water to a boil. Add cabbage leaves and cook for 2-4 minutes, or until softened. Drain
3. In a medium mixing bowl, combine the turkey, cooked rice, onion, egg, salt and paper, along with about 3-4 Tbsp. of the diced tomatoes. Mix well.
4. Divide the mixture evenly among the cabbage leaves. Roll tightly and secure in a large skillet by placing seam side down. 
5. When the skillet is filled with your stuffed cabbage leaves, pour the remaining tomatoes over the top. Cover and place over medium heat--or until boiling. Then, reduce the heat to low and simmer for about 40 minutes, stirring and basting often.
6. ENJOY!

Thin Kitchen's Beef and Black Bean Chili

Every now and again, I just get a craving for red meat. It doesn't happen often--but, when it does, this hits the SPOT! Guilt-free! Perfect for game night or a visit with friends...

Beef and Black Bean Chili

Ingredients:

1/2 pound of lean ground beef
2 chopped yellow onions
2 sliced celery stalks
1 yellow bell pepper, deseeded and diced
10 oz. Fresh white mushrooms, sliced
1 jalepeno pepper, deseeded and minced
1 large minced galic clove
1 14.5 oz. Cans of diced tomatoes
1 15.5 oz. Can of black beans, rinsed and drained
3 cups water
2 Tbsp. Tomato paste
1.5 tsp. Chili powder
1 tsp. Ground cumin
1 tsp. Dried oregano
1/2 tsp. Sea salt
3 Tbsp. Fresh chopped cilantro
Nonstick cooking spray

Instructions:

Spray a large nonstick saucepan with nonstick spray and set over med-high heat. Add the beef and cook, breaking up with a spoon until browned, about 3-5 minutes. Drain off any fat.

Add the onions, celery bell pepper, mushrooms, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables are softened--about 8 minutes. Add the tomatoes, beans, water, paste, chili powder, cumin, oregano, and salt. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened--about 45 minutes. Sprinkle with cilantro and serve. Makes about 4 servings.

To provide a texture contrast and an attractive presentation, and to break up some of the spiciness---top each serving with 1/4 diced avocado tossed with a finely chopped red onion and a splash of lime juice. YUM!

Thin Kitchen's Shrimp with Cilantro Mojo on Tortilla Crisps

Cilantro Mojo is a delicious citrus based sauce that was invented in Cuba. It is great both as a marinade and as an accompaniment for cooked meats, fish and poultry. Try it with some of your other favorite dishes! I really think that you'll love it!

Shrimp with Cilantro Mojo on Tortilla Crisps

Ingredients:

1 lb. Large shrimp, peeled and deveined

4 six inch corn tortillas, cut into 6 triangles if desired

1 tsp. salt

1/3 c. Orange juice

1/4 c. Fresh lime juice

1/4 c. Chicken broth

3 minced garlic cloves

4 tsp. Olive oil

1 tsp. Sugar

1 tsp. Dried oregano

1/4 c. Chopped fresh cilantro

Nonstick cooking spray

Procedure:

Preheat oven to 350 degrees. Arrange tortilla triangles on a jelly roll pan or cookie beet in a single layer. Lightly coat tortillas with nonstick vegetable oil cooking spray and sprinkle with 1/4 tsp. of the salt.

To make the mojo: combine orange juice, lime juice, chicken broth, garlic, 3 tsp. of the olive oil, sugar, and the oregano in a small saucepan. Bring mixture to boil, reduce heat, and simmer for 5 minutes. Remove from heat, stir in cilantro, and cool 5 minutes. Reserve 1/4 cup of the mojo and set aside. Pour the remainder of the mojo into a medium bowl and add the shrimp, tossing well to coat. Let the shrimp marinate for about 15 minutes.

Drain the shrimp and discard the marinade. Season the shrimp with remaining sea salt. Heat a large, nonstick skillet over medium-high heat. Swirl in remaining 1 tsp. olive oil, then add shrimp. Cook until opaque, about 2-3 minutes per side. Remove from heat. Arrange each shrimp on a tortilla crisp (or a few on a whole tortilla) and drizzle with the reserved mojo sauce.

**serve with avocado, lime wedges and a choice of whole grain (brown rice, quinoa, farrow), if desired

Weeknight Spaghetti and Meatballs

Everyone loves a little bit of this Italian American classic! But, Spaghetti and Meatballs is a dish that is usually reserved for Sundays---as it typically involves hours of stovetop simmering, to produce a nice, brick-red "gravy" that is reminiscent of that which Grandma used to make. You know---the kind that made the whole house smell like a cozy Italian restaurant….

Maybe it's just me. This dish is hardly up to par with Grandma's all-day simmering version, but it sure is delicious and healthy, nonetheless! Not to mention--super easy to prepare!

Last Sunday, Kurt (Hubby) and I did this one together! We turned up "some old-school" music, gathered our ingredients, slapped on a couple of aprons and got to work. All the while, with Baby Kurt watching his crazy-cookin'- parents from the front row of his high chair. We had a lot of fun!

In 30 minutes FLAT, the savory and saucy dish was complete and steaming from our bowls……and, the kitchen was clean! EASY PEASY.

Here's it is!

Weeknight Spaghetti and Meatballs

Ingredients:

1 Tbsp. Extra Virgin Olive Oil

5 cloves garlic, divided

1 28 ounce can crushed tomatoes

1 15 ounce can fire-roasted diced tomatoes

1/4 c. Fresh basil, chopped

salt and pepper to taste

1 lb. Lean ground turkey

1/2 c. Onion, finely chopped

1/2 c. Fresh parsley, chopped

1/4 c. Whole wheat bread crumbs (seasoned, if you like)

1/4 c. Lowfat cottage cheese (whipped works well!)

2 Tbsp. grated or shredded parmesan cheese

1 large egg

1 box whole wheat or quinoa spaghetti

Instructions:

1. heat the olive oil in a large saucepan over medium heat. Add 4 cloves of SMASHED or CHOPPED garlic and cook for about 1 minute. Add the tomatoes with their juice, the basil, and salt and pepper to taste. You can sprinkle a bit of RED pepper in there, too--if you like a "kick" to your sauce. Bring to a boil and then reduce to simmering until thickened. If needed, add a bit of water (no mare than 1-2 cups).
2. In a med-large bowl, mix the turkey with the onion, parsley, bread crumbs, parmesan, and cottage cheese and remaining clove of garlic, minced. Season with salt and pepper. Once the mixture is combined thoroughly (I like to use my hands, here), form into 1-2" meatballs. Add meatballs, one at a time, to the sauce. Be careful to drop them gently, as the sauce may splash up and burn your arm. 
3. Simmer the meatballs, turning, until cooked through. This will take about 6-12 minutes, depending on the size of the meatballs. To prevent too much evaporation, you can cover  the pot with a lid---but leave it slightly vented.
4. In the meantime, cook the spaghetti in a large pot of boiling (salted, if you like) water, as directed by the package instructions. Drain, return to pot, and toss with some of the sauce. Finally, divide amongst dinner bowls, top with some extra meatballs…a sprinkle of parsley…..and NOM NOM NOM NOM. Enjoy!!!