Spicy Pork Lettuce Wraps A delicious combo of ground pork and veggies in a lean wrap
Ingredients:
-12 ounces lean ground pork
-6 garlic cloves, minced
-1 tablespoon minced fresh ginger
-1 1/2 cups cucumber, seeded
-1 cup diced red bell pepper
-1/3 cup diced carrot
-1/4 cup salted, dry-roasted peanuts, chopped
-1/2 jalapeno pepper, thinly sliced
-3 tablespoons fresh lime juice
-1 tablespoon fish sauce
-1 teaspoon sugar
-16 Boston lettuce leaves
Directions:
-Combine pork, garlic and ginger in a bowl. Mix gently with your hands until combined. Let stand at room temperature for 15 minutes.
-Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan. Saute 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through jalapeno) and stir to combine.
-Combine lime juice, fish sauce and sugar in a small bowl and whisk until mixed. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf. Yields 6 servings.
Cheers! How about a vodka cranberry? The meal is so low-calorie... go crazy.
Nutrition Info: 231 calories per serving.
Source: Cooking Light.
Notes: The original recipe calls for cilantro. Use your own judgment. Also, I served this meal with kale chips, to add a little crunch and extra greenery. Highly recommended.
Mac and Cheese With Butternut Squash A creamy, light concoction that goes easy on the stomach
Ingredients:
-3 cups cubed peeled butternut squash (about a pound)
-1 1/4 cups fat-free, reduced-sodium chicken broth
-1 1/2 cups skim milk
-3 garlic cloves
-1 teaspoon salt
-1/2 teaspoon pepper
-2 tablespoons fat-free Greek yogurt
-1 1/4 cups Fontina cheese, shredded
-1 1/4 cups grated Parmesan Reggiano cheese, divided
-1 pound uncooked macaroni pasta
-cooking spray
-1 teaspoon olive oil
-1/2 cup panko
-2 tablespoons copped parsley
Directions:
-Preheat oven to 375.
-Combine the squash, milk, broth and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce to medium and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
-Place squash mixture in a blender. Add salt, pepper and yogurt. Remove the center of the blender lid to allow steam to escape, then secure the lid. Place a clean towel over the top and blend until smooth. Place mixture into a bowl. Add all the cheese (all but 2 tablespoons of the Parmesan-Reggiano) and stir until combined.
-Cook pasta according to package directions and drain. Add the pasta to the squash mixture and pour into a 13 x 9 glass baking dish coated with cooking spray.
-Heat oil in a medium skillet over medium heat. Add panko and cook for 2 minutes or until golden brown. Remove from heat; stir in the remaining Parmesan-Reggiano cheese. Sprinkle evenly over pasta mixture. Lightly coat topping with cooking spray.
-Bake at 375 for 25 minutes or until bubbly. Sprinkle with parsley and serve. Yields 8 servings.
Cheers! Try a vino verde.
Nutrition info: 390 calories per serving.
Source: Cooking Light.
Notes: The original recipe calls for Gruyere instead of Fontina, but either works. Fontina is a bit less pungent and more mild. Also, any kind of pasta will do, including cavatappi.
Tomato and Mozzarella Risotto A pleasing combination of pizza flavors and decadent risotto
Ingredients:
-3 1/4 cups chicken broth
-1 tablespoon unsalted butter
-1/2 cup dry white wine
-3/4 cup finely chopped red onion
-1 1/2 tablespoons fresh minced garlic
-1 1/4 cups uncooked Arborio rice
-3/4 cup canned crushed tomatoes
-1/2 cup (2 ounces) chopped fresh mozzarella
-1/4 teaspoon freshly ground black pepper
-1/4 teaspoon kosher salt
-1 cup torn baby spinach
-1/4 cup chopped fresh basil
-4 teaspoons extra-virgin olive oil, divided
Directions:
-Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
-Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; saute 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly.
-Add wine to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring frequently. Add 1/2 cup of broth to mixture; cook for 5 minutes or until the liquid is nearly absorbed. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next, about 22 minutes total.
-Stir in tomatoes; cook for 1 minute. Add cheese, pepper and salt to mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach and basil. Place into shallow bowls and drizzle 1 teaspoon olive oil over each serving. Yields 4 servings.
Cheers! Save the rest of the white wine for drinks with dinner.
Nutrition Info: 362 calories per serving.
Source: Cooking Light. Love it.
Notes: The original recipe does not call for white wine, but I think it adds an extra layer of flavor. The first time I made this I accidentally put in some Parmesan cheese too, and I have to say, I did not mind that combination one bit. Also, you'll more than likely have leftover crushed tomatoes; I reserved mine to try a pizza sauce.
Chili Mac A wonderful blend of chili and spicy Italian flavorings
Ingredients:
-12 ounces extra lean ground turkey
-1 medium red onion, chopped
-1/2 red bell pepper, chopped
-1 15 oz can pizza sauce
-1 14 oz can diced tomatoes, undrained
-2 tablespoons canned green chili peppers, drained
-2 teaspoons chili powder
-1 teaspoon cumin
-1 cup dry whole wheat elbow macaroni
-15 ounce can black beans, drained and rinsed
Directions:
-Cook turkey, onion and red bell pepper in a large skillet until turkey is browned, about 10 minutes. Stir in tomatoes, pizza sauce, chilis, chili powder and cumin; bring to a boil.
-Stir in uncooked macaroni and black beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15-18 minutes. Yields 4 servings.
Cheers! Let's try a dry white wine in the summer and a buttery red in the winter months.
Nutrition info: About 350 calories.
Notes: You can add as many veggies as you want. The original recipe calls for regular tomato sauce. You could also try marinara sauce; personally, I think the Pastorelli pizza sauce is the tastiest in this dish.
Bibb lettuce wraps stuffed with turkey and hoisin-peanut sauce A filling dish that favors veggies over bread
Ingredients:
-1 teaspoon olive oil
-1 tablespoon minced shallots
-1/3 cup water
-2 tablespoons peanut butter
-4 teaspoons hoisin sauce
-1/4 teaspoon crushed red pepper
-1 tablespoon fresh lime juice
-1 pound ground turkey
-1 tablespoon dark sesame oil
-6 thinly sliced green onions
-1/4 cup plus 2 tablespoons chopped fresh cilantro, divided
-3 tablespoons low-sodium soy sauce
-1 teaspoon finely chopped fresh ginger
-2 teaspoons sugar
-1 teaspoon Sriracha sauce
-1 cup matchstick-cut cucumber
-1 cup matchstick-cut carrot
-2 cups hot cooked sticky rice
-8 Bibb lettuce leaves
Directions:
-To prepare sauce, heat a small saucepan over medium heat. Add olive oil to pan; swirl to coat. Add shallot and saute for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
-Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; saute 1 minute. Add turkey; cook until browned, about 3 minutes. Add 2 tablespoons cilantro, soy sauce, ginger, sugar and Sriracha; saute 1 minute. Remove from heat; stir in cucumbers, carrots and remaining green onions.
-Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup turkey; sprinkle with 1 tablespoon cilantro. Serve with sauce. Yields 4 servings. Serving size = 2 lettuce wraps and 2 tablespoons sauce.
Cheers! Try a full-bodied Merlot.
Nutrition info: 355 calories per serving.
Notes: If you hate cooking rice, I would recommend Uncle Ben's or the Target brand brown rice. It comes in little packs that you can microwave for 90 seconds. It isn't quite as good as the real thing, but with all this delicious meat and sauce you won't even notice.
Chicken Quesadilla Casserole A pleasing blend of spicy, cheesy goodness
Ingredients:
-1 pound ground turkey
-1/2 cup chopped onion
-1 15-oz can pizza sauce
-1 can black beans, drained and rinsed
-1 small can whole kernel corn, undrained
-1 small can chopped green chiles, undrained
-6 8-inch flour tortillas
-1 cup shredded Cheddar cheese
-1 cup shredded mozzarella cheese
-2 teaspoons chili powder
-1 teaspoon ground cumin
-1 teaspooon minced garlic
-1/2 teaspoon ground oregano
-1/2 teaspoon crushed red pepper
Directions:
-Preheat oven to 350.
-Brown turkey and sautee onion together in a large skillet on medium-high heat. Add pizza sauce, beans, corn and green chiles; mix well. Stir in all the spices. Bring to a boil, reduce heat to low and simmer 5 minutes. Add more red pepper, if desired.
-Spread 1/2 cup of the turkey mixture on the bottom of a 13 x 9 x 2 inch baking dish sprayed with cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining turkey mixture and 1/2 of the cheese. Repeat with remaining tortillas, turkey mixture and cheese.
-Bake for 15 minutes or until heated through. Let stand 5 minutes before serving. Yields 8 servings.
Cheers! How about a summer sangria? Yes!
Nutrition info: About 400 calories per serving.
Source: Inspired by a McCormick spice recipe, but it is my own.
Notes: The original recipe calls for ground beef, but I find that turkey gives it a more interesting flavor, and is healthier. The original also called for two cups of Cheddar cheese, but I think substituting one cup of mozzarella gives it a more of a pizza taste, which works well here.
Mini Farfalle with Roasted Peppers, Onions, Feta and Mint A delicious combo makes for a perfect spring pasta
Ingredients:
-8 ounces mini farfalle pasta
-1/4 cup pine nuts
-1 tablespoon olive oil
-1 cup prechopped onion
-1/4 cup golden raisins
-1 tablespoon minced garlic
-1 cup sliced bottled roasted bell peppers, rinsed and drained
-1 cup (4 ounces) crumbled feta cheese
-2 tablespoons chopped fresh mint
-2 tablespoons chopped fresh basil
-1/4 teaspoon black pepper
Directions:
-Cook pasta according to package directiions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.
-While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.
-Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, raisins and garlic; cook 8 minutes or until onion begins to brown, stirring frequently. Add bell peppers; cook 4 minutes or until heated, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid; cook 1 minute, stirring to combine. Remove from heat; stir in feta, mint, basil and black pepper. Sprinkle with nuts. Yields 4 servings.
Cheers! Since this is a good spring or summer pasta with lots of fresh flavor, go with a crisp white wine, such as an Overstone Sauvignon Blanc.
Nutrition Info: 453 calories per serving. A little high for a light pasta, but worth it for all the great flavor and healthy fats.
Source: Cooking Light.
Notes: You can experiment with other herbs if you wish. If you really dislike mint, you can leave it out and put something else in, but the combination of flavors with the mint is surprising in a good way.
-1 tablespoon fish sauce
