Greek Tacos
Ingredients:
½ lb ground turkey
2 tomatoes
2 cloves garlic
½ c black olives
½ red onion
½ c feta
1 t oregano
olive oil
salt and pepper
Pita Bread
Tzatziki
½ c Greek yogurt
½ cucumber
1 T mint
1 clove garlic
2 T lemon juice
salt
Directions:
In
a saucepan, drizzle some olive oil and turn on medium heat. When hot, add the
ground turkey. Season with the oregano, salt and pepper. Meanwhile, slice the
tomatoes, garlic, and red onion. Toss the tomatoes, garlic and onion in a bowl,
and lightly drizzle olive oil. Add salt and pepper and gently toss. Remove
turkey from heat when fully cooked, and crumble the feta.
In
a medium bowl, add the Greek yogurt and whip until smooth. Slice up the
cucumber and garlic, add to the yogurt mixture. Add the lemon juice, mint, and
salt to flavor. Mix well.
Add
the meat, tomato mixture, and feta to a pita. Drizzle the tzatziki over the
pita and enjoy.
Grilled Tuna Salad
Ingredients:
2 tuna steaks (6 oz)
4 c lettuce mix
½ c grape tomatoes
1 carrot
½ c snap peas
Sesame seeds
salt and pepper
1/3 c olive oil
2 T balsamic vinegar
2 T rosemary
Directions:
Season
the tuna steaks with salt and pepper. Heat up a saucepan, and lightly drizzle
with olive oil. Sear the tuna steak on each side, about 8 minutes. Mix the olive
oil, balsamic vinegar and rosemary in a bowl.
Shred
the carrot with a grater. In a large bowl, add the carrot, snap peas, and grape
tomatoes and toss. Slice the tuna into strips, and place on top of salad.
Drizzle the olive oil mixture on top, and sprinkle with sesame seeds.
Grilled Halibut with Blueberry Pepper Sauce
Ingredients:
2 halibut fillets (5 oz each)
1 c blueberries
½ fresh orange
3 t fresh sage
½ c sourdough bread (in cubes)
1 t garlic powder
1 t olive oil
salt and pepper
Directions:
To
begin, combine the olive oil with the garlic powder. Brush the olive oil onto
the sourdough bread cubes, and bake in oven at 350 for twenty minutes, or until
they are crispy on all sides. Pull out and set aside.
Place
half of the blueberries in a bowl and mash until they are juicy. Chop the sage
fine. Add the rest of the blueberries, as well as 1 teaspoon of the sage and
pepper. Toss and set aside and allow the juices to combine.
Crush
the sourdough bread cubes until they are large crumbles, place into a medium
bowl. Using a zester, add part of the orange peel. Squeeze the juice from the
orange. Add the 2 teaspoons of sage and pepper. Mix well and set aside.
Heat
grill, and brush with oil if it has a tendency to stick. Lightly salt and
pepper the fillets (do this before placing on grill, do not do ahead of time).
Grill on one side, and flip. Add the breadcrumb mixture to the top of the fish
and press gently. When fish is done cooking, place on plates, topping with the
blueberry sauce and enjoy.
Veggie Burgers on Whole-Wheat Buns
Ingredients:
1 c black beans (cooked)
½ red onion
4 shitake mushrooms
2 garlic cloves
¼ c breadcrumbs
1 egg
½ carrot
½ Anaheim pepper
2 t cumin
1 t chili powder
½ t cayenne pepper
salt and pepper
¼ c brown rice (cooked)
2 whole-wheat buns
lettuce, avocado and tomatoes for topping
condiments
Directions:
Make
sure to prep before, making the beans and rice ahead of time. This is actually
a great meal to make after a Spanish food meal, and have the rice and beans for
two meals.
In
a large bowl, add the beans and mash them together. In a food processor, add
the garlic, mushrooms, Anaheim, red onion and carrot. Blend until they are
chopped up and well mix. Add the mixture to the beans. Add the rice with the
cumin, chili powder, cayenne, salt and pepper to the food processor and blend
well. Add the rice mixture to the beans as well. Whisk the egg and add to the
bean mixture as well. Mix the beans all together.
Add
a little bit of the breadcrumbs at a time; mix it in until the mixture begins
to stick together. You can bake in an oven at 350 for fifteen minutes, or grill
on oven for ten minutes. Grilling can be difficult if grates are far apart,
possibly place on pan on grill if you desire. Serve on whole-wheat bun with veggies
and your favorite condiments. I love using salsa or hummus as healthy additives
instead of mayonnaise.
Vegetable Curry
Ingredients:
2 chicken thighs
3 Yukon gold potatoes
1 carrot
½ yellow onion
2 garlic cloves
2 T curry powder
1 bay leaf
1 t cinnamon
½ t cayenne
1 t turmeric
1 T honey
2 T tomato paste
2 t fresh ginger
1 c coconut milk
½ c chicken broth
1 T coconut oil
salt and pepper
water
Serve with couscous
Directions:
In
a saucepan, add a small amount of water and place on medium heat. Add the
chicken thighs and cook completely. Add water if needed. When completely
cooked, remove from heat and set aside.
In
a medium pot, add the curry powder, cinnamon, cayenne, and turmeric. Allow to
heat up and bloom the flavors for a minute. Add the coconut oil. Slice the
onion, garlic, and ginger and add to the pot. Mix
well, and add half of the chicken stock, a little at a time.
Take
the meat off of the chicken, and shred. Cut up the potatoes into cubes. Add
both the chicken and potatoes to the pot, allow the spices to cook onto them
and mix. Slice the carrot and add to the pot as well.
Add
the rest of the chicken stock, honey, and tomato paste. Stir until it is all
well blended. Add the coconut milk to the mixture and bring it all to a boil.
When the boil has been reached, reduce heat to low and allow it all to cook
twenty to thirty minutes. Add salt and pepper to taste and enjoy. Serve over
couscous (vegetable is my favorite).
Turkey with Spinach, Pear & Walnuts
Ingredients:
1 turkey breast
1 Bartlett pear
1 c fresh spinach
½ c walnuts
½ c blue cheese
1 T olive oil
1 T honey
1 T mustard
salt and pepper
lemon juice
Directions:
Heat
a saucepan on medium heat, and add the olive oil. Sprinkle the turkey breast
with salt and pepper. Add the heated oil, and cook each side about eight
minutes. When the turkey breast is about to be fully cooked, add the spinach in
and allow to wilt. Remove from heat, and slice the turkey breast.
Cut
the pear into thin strips, and toss lightly in lemon juice.
In
a small bowl, add the honey and mustard and mix well. Mix the turkey breast,
spinach, walnuts, and pear with the honey mustard, and toss. Enjoy by itself,
or on top of fresh greens or pasta. Enjoy.
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