Week of March 24th

TURKEY & SPINACH MEATLOAF
Original recipe here.

1 1/2 cups pecans
1 pound ground turkey
10 ounce package frozen spinach, thawed and squeezed dry
2 eggs
1 tablespoon extra-virgin olive oil
1/2 small onion, diced
1 teaspoon dried basil
1/4 teaspoon sea salt
pinch of black pepper

Preheat oven to 375.  In a food processor, grind the raw pecans to a medium-fine texture.  In a large mixing bowl, combine the ground pecans with the remaining ingredients.  Mix well.  Place into an oiled loaf pan and bake for 30 minutes.  Remove from the oven and allow to cool for 5 minutes before serving.

ZUCCHINI TART WITH CRUMBLED SAUSAGE & DIJON

Original recipe here.

1 tablespoon olive oil
½ pound sweet Italian sausage links, casings removed
2 small zucchini (about 1 pound), sliced
Kosher salt and pepper
1 sheet puff pastry (half a 17.3 oz package), thawed
3 tablespoons Dijon mustard
Green salad, for serving

Heat oven to 400.  Heat the oil in a large skillet over medium-high heat.  Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes.  Transfer to a plate using a slotted spoon, reserve the skillet.

Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet.  Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½ inch border around the dough.  Spread the mustard on the pastry (avoiding border); top with the zucchini and sausage.  Bake until the pastry is golden brown, 20 to 25 minutes.

Cut the tart into 8 pieces, serve with salad.

SHREDDED CHICKEN & SWEET POTATOES

4 boneless/skinless chicken breasts

2 medium sweet potatoes

3 8oz cans of El Pato tomato sauce

Can or two of black beans

Peel potatoes and cut into chunks. Throw potatoes in slow cooker, throw in chicken breasts, throw in black beans, add sauce. Cook on low for 4 hours, take chicken out to shred and then mix back in.

CHILI PORK TENDERLOIN
From Diabetes Family Friendly Cookbook 2013

1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon reduced sodium soy sauce
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 pork tenderloin (1 pound)
1 tablespoon canola oil

In a small bowl, combine the first 6 ingredients, brush over pork.  In a large ovenproof skillet, brown pork in oil on all sides.

Bake at 375 for 25-30 minutes.  Let stand for 5 minutes before slicing.

 

Week of Feb 17th

CRISPY NUT & HERB CHICKEN WITH CREAMY AVOCADO

Original recipe here.

2 chicken cutlets
4 eggs
4 cups raw unsalted nuts
1/2 cup finely chopped herb of choice
1 avocado, sliced
Salt and pepper to taste

Finely grind nuts in food processor, but don't grind them so long that they turn into paste.  Lightly beat raw eggs in a large bowl.  Dip chicken cutlets in the egg wash and coat both sides with the nut mixture. 

Heat oil in skillet over medium heat.  Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes on each side.  Top with avocado slices before serving. 

TURKEY BURGERS WITH FETA CHEESE

1 pound ground turkey breast
1/3 cup chopped fresh parsley
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 3/4 oz feta cheese
4 toasted whole-wheat hamburger buns
lettuce
tomato
red onion

Combine the chopped parsley, ground turkey, black pepper, salt, Worcestershire sauce, Dijon mustard, garlic powder, feta cheese. Divide mixture into 4 equal sized burgers, and broil until cooked through, about 15 minutes.

SAUSAGE, BEAN & KALE STEW
Original recipe here.

Ingredients:

1 tablespoon olive oil
1 ½ package of ground Italian Sausage
1 2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 bunches kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)

Directions:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.

Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil.

Add the kale and ¼ teaspoon each salt* (don’t add as much, people can season on own) and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

SHREDDED CHICKEN & SWEET POTATOES

4 boneless/skinless chicken breasts

2 medium sweet potatoes

3 8oz cans of El Pato tomato sauce

Can or two of black beans

Peel potatoes and cut into chunks. Throw potatoes in slow cooker, throw in chicken breasts, throw in black beans, add sauce. Cook on low for 4 hours, take chicken out to shred and then mix back in.

Week of February 10th

PORK CHOPS WITH APRICOT SAUCE
From Diabetes Family Friendly Cookbook 2013

6 boneless pork loin chops (6 oz each)
½ teaspoon garlic pepper blend
1 Tablespoon olive oil
1 cup sugar-free apricot preserves or jam
1 Tablespoon minced green onion or chives
¼ teaspoon salt

Sprinkle pork with garlic pepper blend.  In a large nonstick skillet coated with cooking spray, brown chops in oil on each side.

Combine the preserves, chives and salt; spoon over chops.  Reduce heat; cover and cook for 5-6 minutes or until a thermometer reads 145.  Let meat stand for 5 minutes before serving.  Serve with sauce.

CRISPY NUT & HERB CHICKEN WITH CREAMY AVOCADO

Original recipe here.

2 chicken cutlets
4 eggs
4 cups raw unsalted nuts
1/2 cup finely chopped herb of choice
1 avocado, sliced
Salt and pepper to taste

Finely grind nuts in food processor, but don't grind them so long that they turn into paste.  Lightly beat raw eggs in a large bowl.  Dip chicken cutlets in the egg wash and coat both sides with the nut mixture. 

Heat oil in skillet over medium heat.  Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes on each side.  Top with avocado slices before serving. 

SHREDDED CHICKEN & SWEET POTATOES

4 boneless/skinless chicken breasts

2 medium sweet potatoes

3 8oz cans of El Pato tomato sauce

Can or two of black beans

Peel potatoes and cut into chunks. Throw potatoes in slow cooker, throw in chicken breasts, throw in black beans, add sauce. Cook on low for 4 hours, take chicken out to shred and then mix back in.

Week of January 6th

I'm back!  One can't live on sticks of butter, gravy and Christmas cookies forever.  It's time to get dinner back in order.

Yay and thank you to my friend Kelly for the sweet new planning board for my fridge!

TURKEY & SPINACH MEATLOAF
Original recipe here.

1 1/2 cups pecans
1 pound ground turkey
10 ounce package frozen spinach, thawed and squeezed dry
2 eggs
1 tablespoon extra-virgin olive oil
1/2 small onion, diced
1 teaspoon dried basil
1/4 teaspoon sea salt
pinch of black pepper

Preheat oven to 375.  In a food processor, grind the raw pecans to a medium-fine texture.  In a large mixing bowl, combine the ground pecans with the remaining ingredients.  Mix well.  Place into an oiled loaf pan and bake for 30 minutes.  Remove from the oven and allow to cool for 5 minutes before serving.

 SHREDDED CHICKEN & SWEET POTATOES

4 boneless/skinless chicken breasts

2 medium sweet potatoes

3 8oz cans of El Pato tomato sauce

Can or two of black beans

Peel potatoes and cut into chunks. Throw potatoes in slow cooker, throw in chicken breasts, throw in black beans, add sauce. Cook on low for 4 hours, take chicken out to shred and then mix back in.

ZUCCHINI TART WITH CRUMBLED SAUSAGE & DIJON

Original recipe here.

1 tablespoon olive oil
½ pound sweet Italian sausage links, casings removed
2 small zucchini (about 1 pound), sliced
Kosher salt and pepper
1 sheet puff pastry (half a 17.3 oz package), thawed
3 tablespoons Dijon mustard
Green salad, for serving

Heat oven to 400.  Heat the oil in a large skillet over medium-high heat.  Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes.  Transfer to a plate using a slotted spoon, reserve the skillet.

Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet.  Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½ inch border around the dough.  Spread the mustard on the pastry (avoiding border); top with the zucchini and sausage.  Bake until the pastry is golden brown, 20 to 25 minutes.

Cut the tart into 8 pieces, serve with salad.

CHILI PORK TENDERLOIN
From Diabetes Family Friendly Cookbook 2013

1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon reduced sodium soy sauce
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 pork tenderloin (1 pound)
1 tablespoon canola oil

In a small bowl, combine the first 6 ingredients, brush over pork.  In a large ovenproof skillet, brown pork in oil on all sides.

Bake at 375 for 25-30 minutes.  Let stand for 5 minutes before slicing.

Week of October 21st

SAUSAGE, BEAN & KALE STEW
Original recipe here.

Ingredients:

1 tablespoon olive oil
1 ½ package of ground Italian Sausage
1 2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 bunches kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)

Directions:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.

Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil.

Add the kale and ¼ teaspoon each salt* (don’t add as much, people can season on own) and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

TURKEY & SPINACH MEATLOAF
Original recipe here.

1 1/2 cups pecans
1 pound ground turkey
10 ounce package frozen spinach, thawed and squeezed dry
2 eggs
1 tablespoon extra-virgin olive oil
1/2 small onion, diced
1 teaspoon dried basil
1/4 teaspoon sea salt
pinch of black pepper

Preheat oven to 375.  In a food processor, grind the raw pecans to a medium-fine texture.  In a large mixing bowl, combine the ground pecans with the remaining ingredients.  Mix well.  Place into an oiled loaf pan and bake for 30 minutes.  Remove from the oven and allow to cool for 5 minutes before serving.


TURKEY BURGERS WITH FETA CHEESE

1 pound ground turkey breast
1/3 cup chopped fresh parsley
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 3/4 oz feta cheese
4 toasted whole-wheat hamburger buns
lettuce
tomato
red onion

Combine the chopped parsley, ground turkey, black pepper, salt, Worcestershire sauce, Dijon mustard, garlic powder, feta cheese. Divide mixture into 4 equal sized burgers, and broil until cooked through, about 15 minutes.

SHREDDED CHICKEN & SWEET POTATOES

4 boneless/skinless chicken breasts

2 medium sweet potatoes

3 8oz cans of El Pato tomato sauce

Can or two of black beans

Peel potatoes and cut into chunks. Throw potatoes in slow cooker, throw in chicken breasts, throw in black beans, add sauce. Cook on low for 4 hours, take chicken out to shred and then mix back in.