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 so fresh and delicious!
6 oz. ground sirloin
6 ox. ground lamb
1 t. cumin
1 t. paprika
1/2 t. pepper
1/2 t. salt
6 ‘ pita rounds, with top cut off
Red onions, sliced
Combine meats and spices. Form into 4 burgers. Grill until done.
Lightly grill the pita rounds.
Stuff each pita with a burger and desired toppings.
So good…and healthy!
4 bell peppers
1 lb. ground beef
1/2 c. chopped onion
1 c. pico de gallo
2 tomatoes, chopped
1 c. shredded Mexican cheese
Chopped cilantro leaves
Preheat the oven to 350.
Cut top off peppers and remove seeds. Chop the tops into small pieces and set aside. Boil the whole peppers in some water for about 5 minutes. Invert and drain.
In a large pan, sauté the meat with the onions and chopped peppers. Once the beef has lost its pink color, stir in the tomatoes, taco seasoning, and pico de gallo. Add some salt and pepper to taste. Mix well and simmer for 5 minutes. Stir in 1/2 c. of the cheese until blended. Remove from heat.
Sprinkle the inside of the peppers with some salt. Stuff each pepper with the meat mixture and place them on a foil lined baking pan. Bake for 30 minutes.
Once the peppers are done, sprinkle the rest of the cheese on top. Serve with toppings.
This is very similar to Chicken Cacciatore – still just as delicious as ever.
4 chicken thighs, bone in and skin on
4 chicken legs, skin on
1 onion, sliced very thin
1 small carrot, sliced thin
1 zucchini, sliced thin
2 roma tomatoes, cut into chunks
1 small can tomato sauce
1 bay leaf
A few rosemary sprigs
1 c. white wine
3 cloves garlic
1 c. chicken broth
Heat some butter in a large frying pan. Add the onions and brown.
Add the chicken and rosemary. Cook on high heat until the chicken is browned on all sides.
Add the white wine and carrots. Cook until the wine has evaporated – always turning the chicken. Add salt and pepper.
Add the tomato and tomato sauce, the bay leaf, zucchini and garlic. Add a ladle of chicken broth.
Cover and cook for about 40 minutes on low heat, turning the chicken occasionally and adding broth when needed.
These were really easy to make and healthy, too!
4 whole wheat pitas, cut in half and split
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 bag baby spinach
1/2 c. marinara sauce
Shredded mozzarella cheese
2 Roma tomatoes, thinly sliced
Preheat the broiler. Place the pita halves on a baking sheet. Brush them with some olive oil. Broil them for a couple minutes until they start to crisp.
In the meantime, sauté the shallots and shallot in some olive oil. Add the spinach and cook until wilted. Season with salt and pepper.
Remove the pitas from the oven. Top with the marinara sauce. Add the spinach mixture. Top with some cheese and finish with the tomatoes. Add salt & pepper to taste.
Return them to the oven and broil until the cheese melts, being careful not to burn them.
Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!
2 c. cooked lamb, cut into tiny chunks
2 T. butter
2 cloves garlic
1 T. minced ginger
2 T. curry powder
1/4 t. dried thyme
1 c. chicken broth
2 Roma tomatoes, chopped
1/4 c. tomato sauce
1/2 bag chopped spinach
In a food processor, puree the onion, garlic and ginger.
Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.
Add the curry powder and thyme a cook for about 1 minutes.
Stir in the chicken broth and tomatoes and simmer for a couple of minutes.
Season this with salt and pepper to taste.
Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.
Serve over rice.
This recipe would work with any pepper – I just happened to use poblanos for something different.
4 medium poblanos
2 tomatoes, diced
1/2 onion, diced
1 T. minced garlic
1 t. dried oregano
1 t. cumin
2 c. cooked chicken, diced or shredded
1 c. shredded mozzarella
1/4 c. chopped cilantro
1/2 c. shredded Mexican cheese
Cut the top off the poblanos and pull out the seed pod. Slice it down the middle.
Preheat the oven to 400. Line a baking dish with aluminum foil and brush with oil.
Cook the poblanos in the oven until slightly soft. Pull out and set aside.
Saute the onion in some olive oil. Add the tomatoes, garlic, and seasonings. Saute until the liquid has evaporated.
Meanwhile combine the chicken with the mozzarella cheese.
Add the tomato mixture to the chicken and mix well.
Fill each poblano with the chicken mixture. Place them on the baking sheet.
Cook for about 20 minutes until they are very soft and slightly charred.
Remove from the oven and top with the Mexican cheese. Broil it for about 2 minutes until the cheese is melted.