Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).
1 lb. ground beef, turkey, chicken, or bison
1 t. lemon zest
2 T. lemon juice
1/4 c. non fat greek yogurt
1 T. water
1 T. chopped fresh chives
1/4 chopped red onion
2 minced garlic cloves
Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.
Cook them in a pan until done.
In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.
In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.
In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.
This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.
1 1/2 c. apple juice
1/3 c. balsamic vinegar
2 T. apple jelly or unseasoned apple butter
2 small heads radicchio (cut through core into 4 wedges)
Crumbled Blue cheese
Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.
Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.
Grill until charred.
Drizzle with glaze and sprinkle blue cheese on top.
This was delicious. I always boil my cabbage first!
1 cabbage, cut into wedges
6 bacon slices, coarsely chopped
Cherry tomatoes, halved
2 scallions, thinly sliced
1 oz. crumbled blue cheese
1/4 c. mayonnaise
1/4 c. olive oil
2 t. white wine vinegar
Boil cabbage in water for about 5 minutes. Remove from water and set aside.
Cook the bacon in a skillet until crispy. Drain on paper towels.
Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.
Add the scallions, bacon and tomatoes.
In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.
Drizzle over the cabbage and serve.
This sounds like a weird combination but it’s actually really refreshing and tastes great. I even tried to add some crumbled blue cheese and it was pretty good, too.
Fresh pineapple, cut into chunks
Avocado, cut into chunks
Red onion, sliced
Lemon or lime juice
Combine all the ingredients. Add some salt, pepper, and olive oil.
This was very simple to make and quite tasty!
1 lb. ground beef
1 1/2 t. cumin (or to taste)
1 potato, peeled & shredded
Salt & Pepper to taste
Shredded cheddar cheese
Brown the meat in a frying pan, breaking up the pieces as it cooks.
Add the cumin, salt and pepper and mix well.
Add the shredded potato and continue cooking until the potato is cooked.
Plate over some lettuce greens and top with cheese.
The avocado in this recipe replaces the mayonnaise in traditional chicken salad and it is absolutely delicious. I cut everything up with a mezzaluna to get it all nice and fine and then I mashed it with a potato masher!
Rotisserie chicken, chopped fine
2 avocados, smashed
3/4 red onion, chopped fine
Fresh cilantro to taste, chopped
Juice of 2 limes
Salt & pepper to taste
Add everything together and mash it up until it’s all combined well.
Serve over crackers or in bread – or in lettuce cups!
Springtime is the best season to get the freshest arugula – it is a meaty and a little bitter salad green, but the lemon cuts the bitterness some. I really liked dressing my salad this way, rather than the regular olive oil and vinegar dressing.
Arugula, cut into bite size pieces
Parmesan cheese, freshly grated
Salt and pepper
Combine all ingredients and mix well.