Seafood: Tilapia Tacos

In the mood for something different tonight? This recipe will hit the spot. It's refreshing because of the hint of lime, yet it's filling enough to call dinner. The raw onion and cayenne pepper add a punch of spice. If you're not into the spicy scene, lighten the amount of onions and skip that pepper.

Turkey: Classic Meatball (Gluten Free)

This is Part 2 of the Gluten Free Turkey Meatball request that be found on the Savor and Nourish Facebook Page. This one more closely resembles a classic meatball. Of course it's a bit healthier substituting the pork, veal, beef, and prosciutto with ground turkey.

Turkey: Asian Inspired Meatballs (Gluten Free)

 
I received my first request on the Savor and Nourish Facebook Page a few days ago! Yippee! The request was for some Gluten Free Turkey meatballs. So I did some research and tested two methods. I think you could also try a third method and just skip the breadcrumbs and milk without replacing them, but where's the fun in that? Besides I don't the texture would be quite the same.

The first method involved Gluten Free Bread and milk, but I'll talk more about that tomorrow. The second, and my preference, involved Gelatine and water. Gelatine is the same stuff that Jello is made of. The version used in this recipe is unflavored. It comes in little envelopes and is a fine granular texture. When added to water, it'll puff up a bit, or "bloom". When used in cooking, it'll hold things together without using breadcrumbs and milk!

I asked my non-gluten-free siblings to taste test this operation, and both recipes passed with flying colors.

Pork: Boneless Chops Baked with Apple Butter

Earlier this week I was on a mission to bake a healthier cookie. I did some research on butter substitutes. One option is fruit puree. More on that later, but my point is that I stumbled upon this stuff called Apple Butter. It's pureed apples and apple cider. No butter involved. Fat free. I wasn't having luck with the sweets, so I thought I'd try it on something else. Boneless pork chops looked amazing at Trader Joe's. And voila! A delicious dinner idea was born.

I found this apple butter in the peanut butter & jelly area in Stop'n'Shop. I think they have all different types of fruit puree at specialty stores, health food stores, and standard grocery stores. It should be easy to find. I chose this one because it's 100% fruit and fruit juice. Some varieties had stuff that I couldn't pronounce. 

Pizza: Loaded Baked Potato

My husband and I met at UConn. We have so many fond memories of that place. One of our favorite foodie spots was (is) a place called Willington Pizza. They make, arguably, the. best. pizza. ever. My husband's hands-down favorite; Red Potato Pizza. It's an amazing creation. Take a delicious loaded baked potato... sour cream, green onions, broccoli, cheddar cheese, and bacon... and add an amazingly crispy thin pizza crust. Pure heaven. Of course, it's not exactly what I'd call health-food.

Tonight's mission, create a healthy version of the nostalgic potato pie.

Vegetarian: Sweet Potato & Tempeh Pilaf

Yet ANOTHER storm has made it's way to the Northeast. The sky is gray. The ground is white. It's absolutely freezing. Outside is misery. Inside, I have a new-found appreciation for cooking... the oven is HOT. When I'm done cooking I make sure to prop the oven open so that while the oven cools down, the house warms up. My husband calls it "free heat". Our little kitchen gets so warm and toasty. I've also found that I'm purposely looking for colorful dishes due to the severe lack of color outside. This Sweet Potato & Tempeh Pilaf gets the oven roaring and provides bright orange, purple, and green. Not to mention it's healthy and delicious.

The recipe calls for one baked sweet potato. It seems like a waste of oven space to just bake the lone spud. I recommend baking a few at a time because they make great snacks, quick lunch additions, and quick dinner sides once they are cooked!


If you are new to tempeh, learn more about it here.

Vegetarian: Butternut Squash Lasagna (Gluten-Free Option)

This recipe was inspired by my mom-in-law and a newly gluten-free friend. I went over my in-laws house one night a few months ago to give their pup a pedicure. While I was there, mom-in-law was cooking dinner and was substituting butternut squash for half the ricotta cheese!! What a smart and delicious way to make the lasagna more flavorful and healthy. Then a few weeks later, we had our Christmas party. I wanted to be sure I had dinner options for everyone, so vegetarian and gluten-free were on the menu. Done and Done!! I did some research and found the best gluten-free pasta to swap for the regular stuff. And voila! Delicious gluten-free and vegetarian meal.

The photo shows and the recipe uses regular pasta. If you want to go gluten-free I suggest Tinkada Lasagna Noodles. Follow the directions on the box. They taste like the real deal, and I can't tell any difference in texture. Enjoy!

Chicken: Shepard's Pie

Let's hear it one more time for that shredded chicken!! I made this Thursday night, which means it was getting towards the end of the week and resources were low. This one is so easy to make and you can use just about any combination of meat, veggies, and potatoes. Whatever you have on hand! It's hearty, and healthy as long as you stick to lean meat, skip the cheese, and go easy on that oil & butter.

Chicken: Pizza with Peach BBQ

Local readers will completely understand when I repeat... I'm sick of winter. The piles of snow have literally made it over my head, and my husband's head. We're talking piles over 6 feet. So I figured I'd make something that reminds me of summer. Green trees, blue skies, the smell of charcoal grills and fresh cut grass. Pizza, chicken, and a sweet BBQ sauce. Of course, peaches are not exactly in season right now. I had to improvise.

Chicken: Ginger Citrus Salad

Chicken: Ginger Citrus Salad

Remember that shredded chicken that I made last night? Here's a perfect example of a well-rounded and easy to prepare meal that incorporates the chicken.

Chicken: Shredded

Boneless, skinless, chicken breasts were on sale this week. So let's talk about it. It's one of my husband's staples. He could literally bake chicken plain and eat that, and only that, for dinner. I like chicken, but I have to eat something else with it. Luckily, the possibilities are seemingly endless!

Today, the basics. My favorite chicken texture is shredded. It's juicy, flavorful, and easy.

A Better Black Bean Burger

I've made Black Bean Burgers before, but these are better! Eric even said they had a "meaty" texture and, maybe even a little bit of a "meaty" flavor! Vegetarian or not, you'll like this one. It's delicious and nutritious. And yes, the two patties with the guacamole are enough to keep you quite full.



Guacamole
(makes 2 servings)
1 avocado, half diced, half smashed
a handful of grape tomatoes, diced
1/4 small red onion, diced
1 tbsp lime juice
1 tbsp chopped cilantro
pinch salt
pinch pepper

1. Combine all ingredients in a small bowl. Keep in refrigerator until ready to serve.

Black Bean Burgers
(makes 2 servings)
1/2 small red onion, diced (very small)
1/2 green pepper, diced (very small)
1/2 cup artichoke hearts, diced (in water, not oil or marinated)
1 - 2 tbsp taco seasoning
1 (15 oz) can low sodium black beans
1/2 cup panko bread crumbs

1. Saute onions, and peppers for a few minutes until caramelized (they'll turn a little brownish). Set aside.

2. Add half the black beans, and all the artichoke hearts to a small food processor. Pulse until the mixture is a paste-like consistency (or mash with a fork if you don't have a processor).

3. Mix black bean paste, remaining black beans, onions/pepper mixture, taco seasoning, and bread crumbs in a bowl. When well mixed, form 4 patties.

4. Heat frying pan over medium heat. Add two patties at a time. Cook until browned, and/or heated through (about 3 minutes per side). If your pan isn't non-stick, be sure to use oil or cooking spray.

5. Plate two patties per person, top with Guacamole. Add salsa, low fat sour cream, or fat-free Greek yogurt, if you'd like.

6. Enjoy!

I'll call it.... Black Bean Burger and Mango Salsa

This was my lunch today....




Delish. Here's the ingredients:

1/4 cup fat free plain greek yogurt (tastes like sour cream)
1/2 low sodium black beans
flour
water
garlic powder
cumin
thyme
chili powder
EVOO (extra virgin olive oil)
1/2 tomato (diced)
Mango Salsa (I made my own using diced mango, lime juice, cilantro, diced red pepper, and some diced shallots. But you can buy premade just about anywhere.)

1. Mash black beans. Add tsp water, and maybe a tbs of flour. Add a dash or two of all the spices. Mix well. Add flour/water until you get the consistency you desire (the more flour, the better it'll hold together, but the texture will be more dry). My burger is usually a little mushy.

2. Add tsp olive oil to frying pan over med/high heat.

3. Plop black bean mix onto the hot oil. Smush it into a burger shape, about a 1/2 inch thick. Fry each side about 2 mins.

4. Layer Greek Yogurt (directly on the plate), black bean burger, tomatoes, and mango salsa.

5. Enjoy!


Notes:
There's a million variations on this recipe. Add avocados, use regular salsa, use whatever spices you have on hand, put the burger on an english muffin or burger bun or taco shells!

It's ALMOST a fat free recipe. If you want it to be fat free, skip the olive oil and be sure to use a non-stick frying pan.