Thursday, February 27, 2014
Mediterranean Orzo Spinach Salad from Shalee:
1 cup uncooked orzo pasta
2 T olive oil, divided
1 lb ground chicken or turkey
2 cloves garlic, chopped
salt and pepper, to taste
4 cups fresh spinach leaves, chopped
3 tomatoes, seeded and chopped
1 lemon, zested and juiced
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh parsley
5 green onions, chopped
1 cup crumbled feta cheese
Bring a pot of lightly salted water to a boil. Add orzo, cook for 5 minutes, or until al dente. Drain. Heat 1 T. olive oil in a skillet over medium heat. Place the meat and garlic in the skillet. Season with salt and pepper. Cook until evenly browned. Remove from heat, and drain. In a large bowl, mix the spinach, tomatoes, lemon juice and zest, mint, parsley, green onions, and remaining olive oil. Toss with the orzo, meat, and feta cheese to serve.
Healthy Ground Turkey Breast Taco Cups from Randi:
3/4 cup chopped onion
1 to 3 garlic cloves
1 T chili powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt
1/2 tsp pepper
1 (8 ounce) can tomato sauce
Baked Scoops chips
Additional taco garnishes, low fast sour cream, cheese, green onions, tomatoes.
In large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground turkey and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally.
Line up your scoop chips. Place taco mixture in each chip, top with a small dollop of sour cream, cheese, chopped green onion and diced tomatoes.
Black Bean, Edamame, Corn and Quinoa Salad from Jocelyn:
1 cup shelled edamame
2 cups fresh corn kernels
1 cup cooked black beans
2 cups cooked quinoa
1/2 cup fresh chopped chilantro
1 cup tomatoes, seeded and diced
2 tsp minced red onion
1 tsp ground cumin
2 T fresh lime juice
2 T red wine vinegar
2 tsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper (optional)
In a medium saucepan bring water to a boil. Cook edamame for 10 minutes. Bring a fresh pot of water to boil and steam corn for 3 minutes. Combine edamame, corn, black beans and quinoa. Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne. Combine dressing, cilantro and salad; toss and serve.
Yummy Easy "healthyish" muffins from Brittany:
1 box cake mix
1 cup water
1 cup pumpkin (from can)
Mix all ingredients
bake at 375 for 15 minutes. Makes approx. 16 muffins.
*Tonight I used a chocolate cake mix w/chocolate chips, but the possibilities are endless.
Ceviche Dip from Michelle:
1 cup raw shrimp, chopped into bite size pieces
2 limes, juiced
2 lemons, juiced
8 oz package grape tomatoes, quartered
1/3 cup red onion, chopped small
1 tsp minced jalepeno (I used jarred)
1/3 cup cilantro, chopped
2 clementine oranges, juiced
1 avocado, chopped
coarse salt and cracked pepper
Cover shrimp with juice of limes and lemons in fridge and let macerate (the citrus juice will "cook" the shrimp and they will turn pink). It should take about 30 minutes. Drain the juices off the shrimp. Add remaining ingredients and mix. Drizzle with olive oil and season with garlic salt, salt and pepper. Serve with tortilla chips.
Brown Butter & Sea Salt Chocolate Chip Cookies from Heidi:
2 1/4 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp of sea salt, plus more for sprinkling
2 sticks (1 cup) unsalted butter
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 T plain greek yogurt
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
Preheat oven to 350. Whisk together the flour, baking soda and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from what as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
Chill your dough for 2 hours in the refrigerator or place in the freezer for 30 minutes.
Once dough is chilled measure 1/4 cup of the dough into a ball. It doesn't have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart and sprinkle each dough ball with a little bit of sea salt.
Bake cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.