1 1/2 lb zucchini (2 medium), cut into 1-inch cubes
1 red pepper, cut into 1-inch pieces
1 (1/2-lb) sweet apple such as Fuji or Gala, peeled, halved, cored, and cut into 1-inch cubes
1 large onion, chopped
2 teaspoons minced garlic
2 tablespoons olive oil
1 (28-oz) can diced tomatoes with about 1/2 of the juice poured out
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
Directions
Sauté onion and garlic in olive oil about 5 minutes in a heavy, 5 quart pan. Add eggplant, red pepper, apple, and onion and cook over low to moderate heat for 30-40 minutes, stirring occasionally. Add canned tomatoes, salt, pepper, and lemon juice and cook an additional 10 minutes.
This makes a great side dish or can be a vegetarian meal when served over quinoa.
2 granny smith apples, peeled and cut into bite-size slices
1 bag pre-cut cabbage slaw
4 Tablespoons balsamic vinegar
1/4 cup goat cheese or feta cheese
1/8 cup crushed walnuts
salt and pepper to taste
Directions
Heat oil in a pan on top of stove. Sauté onion and garlic about 5 minutes or until onions are beginning to soften. Add apple slices and cook an additional 3-5 minutes or until the apples are beginning to soften. Add cabbage slaw and stir to mix well. Turn heat to medium and cover for about 10 minutes, stirring occasionally. When cabbage is finished, stir in balsamic vinegar and salt/pepper to taste. You may add more vinegar to your preference. Serve topped with goat cheese and walnuts. This is a quick, easy weeknight side dish. To make it even faster, you could use pre-cut frozen onions and pre-sliced, peeled apples.
Mix all ingredients except ground turkey until well mixed. Add turkey and mix until well blended. Heat olive oil in pan on top of stove. Cook until both sides are brown and burger is cooked thoroughly. This is a very moist burger and does not hold up well on the grill. It stays together beautifully in a pan.
1/4 cup crumbled goat cheese (Feta can be used as well).
3 teaspoons olive oil, divided
Directions
In a colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, bread crumbs, onions, egg, parsley, dill, garlic and cheese.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-low heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
Heat 1 tablespoon oil in medium skillet over medium-high heat. Add artichokes and garlic to skillet; sprinkle with salt and pepper and sauté until the artichokes begin to brown slightly (about 3-5 minutes). Remove from heat and place in a bowl. Set aside.
Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Set aside. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Add egg mixture and artichokes; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature.
1/3 cup chopped drained oil-packed sun-dried tomatoes
1/4 cup chopped green onions
1 1/2 teaspoons olive oil
4 ounces ricotta salata, cut into 6 thin wedges
Directions
Preheat oven to 400°.
Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and pepper; beat until soft peaks form. Gently fold in tomatoes and onions.
Heat olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Spread egg white mixture evenly in pan; arrange ricotta wedges on top. Drizzle with tomato oil. Bake at 400° for 16 minutes or until puffed and golden. Loosen with a spatula; slide onto a platter.
1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons all-purpose flour
2 medium onions, each cut into 8 wedges
8 garlic cloves, crushed
1/4 cup dry red wine
1 cup fat-free, lower-sodium beef broth
3 tablespoons tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14.5-ounce) can diced tomatoes, drained
3 cups (1-inch) slices zucchini
2 cups (1-inch) slices carrots
Directions
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Add beef to pan; sauté 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; sauté 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Cover and cook on LOW 8 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Discard bay leaves and thyme sprigs.
Preheat broiler.
Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.
In a large resealable plastic bag, combine the brown sugar, mustard, soy sauce and ginger; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
Drain and discard marinade. Place salmon on a foil-lined baking sheet coated with cooking spray. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, sprinkling with walnuts during the last 2 minutes of cooking.
1 cup Trop 50 orange juice (I use Trop 50 because it is lower sugar than regular orange juice).
1 tablespoon balsamic vinegar
3 tablespoons honey
1 tablespoon ground ancho chili pepper
1/4 teaspoon salt
1/8 teaspoon pepper
2-3 salmon fillets
2 teaspoons olive oil
Directions
In a small saucepan coated with cooking spray, sauté garlic and shallot until tender. Add orange juice and vinegar. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until reduced to 1/4 cup. Stir in the honey, chili pepper, salt and pepper.
In a large ovenproof skillet, brown salmon in oil on both sides. Brush with sauce, reserving some that has not been contaminated by the brush that has touched the fish. Bake, uncovered, at 400° for 8-10 minutes or until fish flakes easily with a fork. Pour remaining sauce over fish.
