Turkey Breast

Ingredients

1 (5lb) turkey breast
1 Tb dried herbes de provence
3/4 tsp kosher salt
1/4 tsp black pepper
3 minced cloves of garlic
1 Tb olive oil
14 garlic cloves, unpeeled
1 cup chicken broth (preferrably organic and low sodium)
1/2 cup dry white wine
1/8 tsp kosher salt

Method

• Preheat oven to 400 F.
• Mix herbes de provence, salt, pepper and minced garlic.
• Layer the unpeeled garlic in the roasting pan.
• Loosen turkey skin and rub the seasoning mix under the skin.
• Place the turkey breast over the garlic and roast in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven and let rest for 15 minutes on a plate.
• Drop wine in the bottom of the pan and scrape the bits.
• Squeeze garlic out of the skin and pour garlic and wine in a small pan. Add broth and salt, bring to a boil while mashing garlic. Keep boiling for 10 minutes. Serve sauce over sliced turkey.
  

Very Spinachy Prosciutto Lasagna

Ingredients

2 packages (10 oz) frozen spinach, defrosted and squeezed

1 1/2 cups part-skim ricotta

2 cloves of garlic, minced

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp freshly ground nutmeg

1 (24 oz) jar marinara sauce

4 ounces prosciutto, chopped

6 oven ready lasagna noodles

1 cup shredded 4 italian cheeses

Method

• Preheat oven to 375 F.
• Make filling by mixing spinach, ricotta, garlic, salt, pepper, nutmeg.
• Spread 1 cup marinara sauce in an 8x8 glass pan.
• Layer 2 noodles, 1/3 spinach mix, 1/3 tomato sauce, and 1/3 prosciutto.
• Repeat twice.
• Top with the cheese.
• Bake for 35 minutes, let stand 5 minutes before serving.

Eggplant & Cauliflower Stew

Ingredients
1 Tb Madras Curry Powder
1 tsp garam masala
1 tsp yellow mustard seeds
1 Tb Extra-Virgin Olive Oil
1 large sweet onion, sliced
3 cloves of garlic, minced
2 tsp freshly grated ginger
1/2 tsp kosher salt
1 1/2 lb Japanese eggplant, cut into 1-in pieces
1 lb frozen cauliflower
1 (15 oz) can of chopped tomatoes
1 (15 oz) can of chickpeas, rinsed and drained
1/2 cup of water
1 cup non-fat plain yogurt

Method

• Heat a large pot (preferrably Dutch oven) and add Curry, Garam Masala and mustard seeds. Toast for few minutes and then save in a small dish.
• Add oil, onions, garlic, salt and ginger. Cook until onions are translucent and begin to turn brown (10-15 minutes). Add eggplants, cauliflower, tomatoes, chickpeas, water and spices. Bring to a simmer, lower heat, cover and simmer for 30-35 minutes or until vegetables are tender. Serve with a dollop of yogurt.
  

Mango, Prosciutto and Goat Cheese Pizza

Ingredients
1 Tb extra-virgin olive oil
1 small onion, chopped
1 ripe mango, diced into 1/4 inch pieces
1/3 cup orange marmalade
1 Tb dijon mustard
2 Tb balsamic vinegar
1 tsp low-sodium soy sauce
1 can of pizza crust
4 oz thinly sliced prosciutto
1 cup shredded cheddar cheese
1 cup of crumbled goat cheese (4 oz)

Method

• Over medium heat, add oil to skillet and saute onion untild starting to brown. Reserve 1/2 cup of mango. Stir remaining mango into skillet and cook for 3 minutes, stirring frequently.
• Add marmalade, mustard, vinegar and soy sauce. Stir until mix thickens and most liquid evaporates. Remove from heat and cool.
• Roll pizza crust into 15x10 cookie sheet, bake at 400F for 8-10 minutes.
• Spread mango mix unto pizza crust, top with prosciutto, goat cheese and cheddar.
• Bake for 8-10 additional minutes, or until cheese is melted. Top with reserved mango, cut into pieces and serve.
  

Hash Brown Quiche

Ingredients
5 cups of hash brown (I use southwestern style)
2 Tb butter, melted
3 large eggs, beaten
1 cup fat-free half and half
3/4 cup diced ham
1/2 cup diced green onions
1 cup shredded cheddar cheese
1/4 tsp freshly ground black pepper

Method

• Spray a pie pan with non-stick spray. Press hash brown into the pie pan. drizzle the butter on top of the hash brown.
• Mix eggs, half-and-half, ham, onions, and pepper.
• Preheat oven to 450 F, Bake the hash brown crust for 20 to 25 minutes, until it is golden brown and starting to crisp.
• Pour the egg mix into the pie, drizzle with the cheese. Lower oven temperature to 350 F and bake the quiche for 30 minutes.
  

Cheese Manicotti

Ingredients

7 pieces Manicotti uncooked
1 (15 oz) container part skim ricotta cheese
1 cup asiago cheese, shredded
1/2 cup parmesan cheese, shredded
1 large egg
1 tsp italian seasonings
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
3/4 - 1 cup spaghetti sauce (use your favorite)

Method

• Cook Manicotti in boiling water for 6 to 7 minutes
• Mix ricotta cheese, 3/4 cup asiago, parmesan, egg, italian seasonings, garlic powder, pepper and nutmeg.
• Heat oven to 350F
• Drain Manicotti, and fill them with the cheese mix. Put in a baking dish, Spread spaghetti sauce on top, then cheese. Cover with aluminium foil, bake for 35-40 minutes (until bubbly).
  

Pineapple Coconut Bread (breadmaker)

Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup skim milk
1/2 cup pineapple chunks
1/4 cup pineapple juice
1/2 cup sweetened coconut flakes
1 tsp vanilla
1 tsp vodka

Method

• Follow your breadmaker instructions for a Quick bread.
• When the bread is done, allow it to cool uncovered in the fridge for 30 minutes before attempting to remove it from the pan.

Chicken, Chickpea and Apricot Tagine (Crockpot)

The smell of this cooking in your crockpot is so fragrant, you will feel hungry all day long from anticipation.

Ingredients
4 boneless skinless chicken breasts, chopped into large chunks
1 Tb flour
2 large onions, chopped
4 garlic cloves, minced
1 Tb extra-virgin olive oil
1 inch fresh gingerroot, grated
6 ounces dried apricots, chopped
1 Tb tomato paste
1 (14 oz) can of chopped tomatoes
1 (14 oz) can of chickpeas, rinsed, and drained
1 Tb honey
1 cup of chicken stock
1 pinch of saffron
1 tsp turmeric
1 Tb Ras al Hanout (moroccan blend of spices)
1/2 tsp ground coriander
1/2 tsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
2 carrots, peeled and diced

Method

• Heat up the olive oil and saute the onions and garlic until starting to brown.
• Add the chicken stock and gradually mix in the flour, until well mixed. Add the honey, tomato paste and mix.
• Add all the herbs, spices and ginger.
• Add the tomoatoes and mix well.
• Pour the mix into the crockpot, add the rest of the ingredients. Make sure the apricots are covered by fluids. Mix everything well. Cook on high for 3 to 4 hours or on low up till 8 hours.
• Serve over cooked couscous.
  

Lebanese Bean Stew

ahhh, comfort food. When I was growing up, I insisted on telling everybody that this dish comes out of my dad's garden, I guess I wanted to say that it is tastes so wonderful and fresh. This is a simple dish and a favorite from my childhood.

Ingredients
1 cup dried butter beans, soaked overnight
1 lb lean ground meat
1 (14 oz) can diced tomatoes
1 cup water
1 tomato-flavored bouillon cube
1/4 bunch fresh cilantro, chopped fine
3 cloves of garlic, minced
1 Tb extra-virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon

Method

• Soak the beans overnight, drain and rinse.
• In a large pot, cook the meat and garlic in olive oil.
• Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Scrape the bottom of the pot to deglaze.
• Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (like an hour and a half).
• You might need to add some water if the pot is too dry, so keep an eye.
• Eat over cooked white rice.

Tortas (Black Beans Chorizo Subs)

Serves 2

Ingredients
4 oz Mexican chorizo sausage, casing removed
1 (15 oz) can of low-sodium black beans, drained and rinsed
2 crusty rolls
2 Tb crumbled Queso Fresco or Ricotta Salata or Feta
1 ripe avocado, halved, pitted and slices into 8 slices
2 Tb green salsa

Method

• In a skillet, over medium heat, add the chorizo. Cook, breaking up, until browned for 5 to 6 minutes.
• Add the beans, and mash them with a potato masher until everything looks like mashed potatoes.
• Cut the rolls in half, and scrape out some of the bread center to make room for the filling. Fill each roll with half of the chorizo mix, top with the cheese, salsa, and avocado.