Monday, August 31, 2009

Squash 'n' Turk Burg Medley

This is a quick 'n' easy dinner option that I created while living in my apartment in college. But, don't be fooled. Just 'cause it's easy doesn't mean it's not absolutely delicious as well!

- 1/2 red onion, sliced
-1 package learn or extra lean ground turkey burger
-1 yellow squash
-1 zucchini
-1 clove fresh garlic, crushed
-1 TB cajun seasoning (or a mix of your own favorite herbs and spices)
-1 tsp. oregano
-salt and pepper to taste
-4 TB extra virgin olive oil (for cooking)

1. Set burner on medium heat and let 2 TB olive oil set in. Chop up the squash and zucchini, and add to large frying pan with the chopped onion and garlic. Stir periodically, until veggies are cooked well, but be careful not to overcook. (Taste test if you'd like : ) )

3. In the meantime, set another medium pan on medium high with olive oil spread, and cook turkey burger until done, when lightly browned.

4. When the turkey is done cooking, add it to the veggie-mixture, and stir well. Drizzle on the cajun seasoning, oregano and salt and pepper to taste, stirring gently until everything is well mixed to get the ultimate flavor.

5. Enjoy : )

Thursday, August 27, 2009

Italian Herbed-Style Tofu

I invented this recipe because I am absolutely obsessed with Whole Food's Mediterranean Herb Tofu, and wanted to attempt making it...Lets just say, it came pretty close to the real deal and it's absolutely delicious. This protein-packed recipe is great for both vegetarians and meat lovers alike!

-1 package extra firm tofu
-2-4 TB extra virgin olive oil
-1 TB oregano 
-1 TB rosemary
-1 TB basil
-1 TB parsley
-1/2 TB garlic powder (or one clove fresh garlic, crushed)
-Pinch of Salt & Pepper

1. Blot the tofu well with a paper towel, getting as much water out as possible. (This will make it more firm, and less soggy when cooking) Once it is well drained, chop the tofu into mini 1 or 2 inch squares so they are bite size. 

2. Mix all the ingredients together, including the tofu, in a large plastic bag. Shake it all up and zip the bag shut.

3. Refrigerate for 1 to 2 hours, and have the oven preheated to 350.

4. Bake for approximately 30 minutes on a sprayed baking sheet, or until the tofu looks firm and slightly golden. 

5. Let it cool for a bit, and enjoy as a meal on top of rice or quinoa, as a salad topping or just by itself!

Tuesday, August 18, 2009

Put Leftovers to Use!

You know those days when you just make a bit too much food for dinner, or you just can't seem to finish that delicious entree you ordered at the restaurant? Well, good news for you: you can put those leftovers to use...and more often than not, they taste even better the next day.

This morning I made an egg white omelet using the roasted vegetables we had for dinner last night. I know this may sound like a strange concoction, buy my omelet consisted of chopped sweet potatoes, green beans, Vidalia onions and broccoli, and was absolutely delicious!

It was refreshing (and scrumptious) to add some new flavors to my same old run of the mill omelet for a change! 

So lesson learned: Be creative with your leftovers and you never know what you'll create in the end. Hey, it could be a new favorite recipe!

Share some of your crazy, delicious creations you've put together with leftovers!

Wednesday, August 12, 2009

Summertime Pasta Primavera

This is a pasta dish my mom swears by in the summer months because it's easy, healthy and super fresh! Try it out tonight for dinner, either cold or hot (we serve it hot!) and be creative if you want, substituting different veggies and pasta varieties. Enjoy!

-1 box whole wheat pasta (Use rice pasta if you have a gluten sensitivity)
-1 large tomato, diced
-2 zucchinis, chopped and steamed
-1 cup baby spinach, chopped
-3-5 fresh basil leaves, chopped well
-2 garlic cloves, crushed
-1/4 to 1/2 cup grated parmesan cheese (optional)
-2 TB pine nuts (optional)
-1/4 cup Extra Virgin Olive Oil
-dash of black pepper 
-dash of cajun seasoning (optional)

1. Cook the pasta according to the directions on the box, and drain but don't rinse. Pour into a large bowl. 

2. Steam the zucchini 6 to 8 minutes, and add to the pasta, along with all of the other veggies and herbs. 

3. Sprinkle the parmesan cheese and pine nuts (both optional) on top and then mix those in as well.

4. Serve and enjoy! 

Serving suggestions: This tastes grate alone, as a nice, light summer dinner or paired with an arugula salad made with diced pear, pine nuts and olive oil.