LEBANESE CABBAGE ROLLS

LEBANESE CABBAGE ROLLS

 Ingredients: Head of cabbage, 1 box of Near East rice pilaf (or whatever kind you like), 2 lemons, large white onion, 1/2 cup light olive oil, 3 tbs crushed garlic, 2 tbs parsley, 2 tbs each pepper & allspice, 2 grated tomatoes (discord skin and use all the juice)   garnish:sumac, parsley & lemon slices

Take part of the core out of the cabbage and boil. As the leaves fall off, remove with tongs and set aside. Cook the rice according to instructions. In a saucepan, sauté oil garlic and onions. When soft, mix rice, spices, & lemon to the onion mix. Wrap the cabbage, put in a baking pan, sprinkle with  sumac, parsley, one cup of water and a half cup of lemon juice. Cover and cook for one hour on 325.

INDIAN CHICKEN

INDIAN CHICKEN

Ingredients: organic boneless chicken thighs, 1 can lite coconut milk, 1 tablespoon each grated ginger and crushed garlic, 1 teaspoon each curry powder and cumin, salt and pepper to taste and fresh cilantro for garnish

I mixed everything together except the cilantro. I marinated the chicken in half of the sauce for several hours and the other half I heated on the stovetop when the chicken was cooking. When it was time to cook, I drained the liquid and baked the thighs for 30 minutes on 350 and then broiled the chicken until it browned. I mixed the cilantro with the remaining sauce and drizzled on top. I served it with Jasmine rice. 

PASTA FAGIOLI -GLUTEN FREE & VEGETARIAN

Pasta Fagioli

I didn't measure so use what you have in the fridge & substitute or add as needed.

Ingredients:
olive oil, garlic, leek, celery, carrot, turnip, cabbage, zucchini, chicken or veggie stock, 1 can diced tomatoes, 1 small can tomato paste, dried Italian seasoning, chick pea shells, white beans, &  grated cheese

I sautéed the veggies in the oil, added the stock and tomatoes and when the soup came to a boil, I added the shells. When I served it, I topped it off with fresh shredded parmesan cheese.

It was full of amazing flavor and was very filling.

CHICKEN CUTLET CAPRESE

CHICKEN CUTLET CAPRESE

Ingredients: Thin organic, boneless chicken breasts, veggie oil, eggs, milk, bread crumbs, grated parmesan cheese, garlic powder, parsley, pepper, fresh basil, tomatoes, mozzarella 

Beat a couple eggs in a bowl with some milk & dried spices. In another bowl, mix some bread crumbs, grated cheese and the dried spices.  Dip breasts in egg then breadcrumbs. Put on a plate, separate the pieces of chicken with wax paper and put in the fridge for at least an hour. This keeps bread crumbs on better when you cook the chicken. 

Fry chicken in veggie oil until brown & almost cooked. Set on a paper towel to remove excess oil. Transfer to a roasting pan. Put cheese on and baked uncovered 15-20 minutes at 325. Garnish with fresh basil and tomatoes and serve!

ROASTED VEGETABLE CASSEROLE

ROASTED VEGETABLE CASSEROLE (GLUTEN-FREE)

Roast whatever vegetables excite you. I roasted eggplant, zucchini & yellow squash this time. I sliced all the vegetables, put on a baking sheet, sprinkled olive oil, garlic powder, Italian seasonings and cooked for half hour on 375. Then I put the veggies in a large roasting pan with spaghetti sauce, mozzarella and grated parmesan cheese, some more dried spices and some marinated Hungarian peppers, covered and baked for one hour at 325. Then I uncovered the pan and broiled the casserole until it was pretty. 

VEGETABLE PHO

VEGETABLE PHO

Sauté a mess of veggies (today I used Brussel sprouts, purple onion, broccoli, celery & mushrooms) in olive oil & a little sesame oil. When it browns, add 1 tbs each crushed garlic & crushed ginger , 3 cups of veggie or chicken stock, 2 tsp each hoisin sauce & hot curry paste, juice of 1 lime, fresh basil and/or cilantro.

Cook noodles according to directions. Drain, rinse and mix with the vegetables. 

Very healthy, inexpensive meal that has so much flavor!

LIGHTER HUMMUS

LIGHTER HUMMUS

Ingredients: 1 can drained garbanzo beans, 1 can drained quartered artichoke hearts, 1/2 cup fresh squeezed lemons, 4 cloves raw garlic, 4 cloves roasted garlic, 1/4 cup roasted garlic oil, 2 tablespoons tahini, and half teaspoon white pepper.  

Put everything in a food processor and blend until smooth. 

I garnished with fresh parsley so it looked pretty.

WHITE BOLOGNESE

WHITE BOLOGNESE

Ingredients: 2 tbs olive oil, 4 hot Italian sausage, 1 lb. ground turkey, 1 lb. ground pork, 1 carrot, celery, onion, & head of garlic, 4 scallions, 1/2 tsp nutmeg, 1 tsp allspice, 2 bay leaves, 1/3 cup parsley, 2 tbs pepper, 1 cup white wine, 2 cups chicken stock, 1/2 cup milk, 1/3 cup parmesan cheese.

Sauté veggies & garlic for 5 minutes, add all the meat and sauté until brown. Add everything but the parmesan cheese and simmer for at least a half hour. Stir in grated cheese and remove bay leaves before serving over pasta. 

You'll want to drink the liquid in the sauce cuz it's so yummy! 

VEGGIE QUICHE

VEGGIE QUICHE 

Ingredients: 12 eggs, 1/4 cup of milk,  2 tbs butter, assorted vegetables - I used broccolini, garlic, zucchini, baby boy choy and leeks - 2 cups lite shredded Mexican cheese, random spices...

Preheat the oven to 350. I sautéed the vegetables in the butter and added some black pepper. I scrambled the raw eggs with the milk and poured it over the veggies once I placed them in a pie dish. I added the cheese and sprinkled some parsley and random red seasoning on top and baked for 70 minutes. You know it's done when you can insert a wooden toothpick in the quiche and it comes out dry. 

CREATIVE CHICKEN FRICASSEE

CREATIVE CHICKEN FRICASSEE

Ingredients: 3 tbs butter & olive oil, 6 ounces mushrooms, 2 celery stalks, 1 carrot, 1 leek, 6 cloves chopped garlic, 6 marinated sun-dried tomatoes chopped, 1 tsp pepper, parsley, & thyme, 1/3 cup white wine, 2 cups chicken stock, 1 cup whole milk (heavy cream or non dairy milk can also work), 1 can quartered artichoke hearts, 3 cups shredded chicken.

I cooked a roaster chicken & took it off the bone to get the chicken. I sautéed all the veggies in the butter and oil. Once the veggies softened, I added everything else. I simmered for half hour and served with rice and a green vegetable. The sauce was so yummy!

YUMMY ONION SOUP (gluten-free & keto friendly)

YUMMY ONION SOUP

Ingredients: Variety of onions - I used a purple, white and yellow onion. 2 tbs each butter, olive oil & chopped garlic, 1 tsp each thyme, worchestire sauce & pepper, 2 bay leafs, 5 cups beef broth, and 1/2 cup marsala wine.  Swiss & shredded cheese (I used Mexican this time)

Sauté onions & garlic in butter & oil for at least 30 minutes. Add everything else but cheese to the pan, bring to a boil and simmer for another half hour. 

Remove bay leaves from the pot, spoon soup in a bowl and add the cheese to each cup. 

FRESH TOMATO & BASIL SALSA

FRESH TOMATO & BASIL SALSA

Ingredients: Super sweet cherry tomatoes, fresh basil, celery, red onion, salt, crushed red pepper, olive oil

Mix everything in a bowl and let it sit on the counter for a few hours. I'm putting it on fish tonight. You can use as a salsa with chips or put on chicken or just eat it all by itself!

EVERYTHING BAGEL VEGGIES

EVERYTHING BAGEL VEGGIES

Ingredients: Olive oil spray, zucchini, beets, garlic, olive oil and everything bagel spice

Line a cookie tray with foil. Spray the foil. Put everything on the tray and cook around half hour at 375.

HOMEMADE VEGETARIAN EGG ROLLS

EGG ROLLS   

Ingredients: Egg roll wrappers, cabbage, onion, carrot, celery, cilantro, ginger, garlic, pepper, sesame oil, veggie oil & thai sweet chili sauce.

Chop veggies small (or use a food processor)and fry in a little veggie oil. Add one tablespoon each grated ginger and crushed garlic, add some pepper and a little sesame oil to the mix. Let cool.  Give a taste. Adjust to your liking. Wrap in egg roll wrappers and seal shut with a little water. I fry them in a little olive oil then drain the excess oil off before serving.

STUFFED ARTICHOKES (GLUTEN-FREE)

STUFFED ARTICHOKES

Ingredients: Artichokes, olive oil, fresh garlic, salt, crushed red pepper, parsley, grated parmesan cheese, Emeril's essence creole seasoning

Cut both ends off artichokes. Peel the stem, cut into a few pieces. Separate the leaves with the insides of the stems and 2 cloves of garlic cut in half. Sprinkle salt, pepper, parsley & cheese into each artichoke. Drizzle olive oil into each one, sprinkle the creole seasoning for color. Fill the water to the top of the artichokes in a sauce pan. Bring to a boil and then reduce heat so it simmers for 2 hours. Every half and hour, add more water. 

CHEESE & NO CRACKER

CHEESE & NO CRACKER

Ingredients: Cheddar cheese, roasted garlic, chopped arugula, chopped tomato, chopped scallions, olive oil, balsamic glaze.

Cut the cheese a little on the thick size, spread roasted garlic on the cheese, add the tomato, scallions and arugula. Top with a little  olive oil & glaze.

SAUSAGE & RICE STUFFED FENNEL

SAUSAGE & RICE STUFFED FENNEL

INGREDIENTS: 1/4 cup olive oil, 1 chopped onion,  1 cup diced butternut squash, 2 chopped scallions, 2 hot Italian sausage links, 2 cups jasmine rice, 1 teaspoon adobe seasoning, garlic powder, 1 tablespoon crushed red pepper, 3 heaping tablespoons Hungarian peppers, (I used Patty's Peppers) 6 ounces grilled artichoke hearts, 2 ounces marinated sun-dried tomatoes and a little paprika. 

Separate the fennel and cook on a foil lined cookie sheet for half hour at 375. I sprayed the sheet and the fennel with organic olive oil spray and I sprinkled some garlic powder and some of the adobe seasoning on the fennel. Sauté chopped sausage,  onions and squash in oil while rice and fennel is cooking. When sausage is browned, add the rest of the ingredients. Stuff the fennel with the mix. Bake uncovered for 40 minutes on 350.

I garnished the fennel with paprika and homemade garlic sauce. 

ENCHILADA CASSEROLE (VEGETARIAN & GLUTEN-FREE)

ENCHILADA CASSEROLE

Ingredients: 1/4 cup veggie oil, 1 tablespoon crushed garlic, 1 leek, 1 zucchini & 1 celery chopped small, 1 tsp each salt, pepper, cumin & chili powder. Juice of 1 lime. 1 can of black beans and corn. Drain & rinse both. 3 more zucchini's sliced thin.  Can of enchilada sauce, 2 cups lite Mexican shredded cheese, 1 cup lite sour cream, fresh cilantro and 2 sliced avocados. 

Slice the zucchini's so they look like lasagna noodles and bake on a sprayed cookie sheet at 375 for 20 minutes. I sprinkled the zucchini with a little garlic powder and cumin. Meanwhile, sauté first 5 ingredients until veggies become soft. Add spices, lime, beans and corn and mix thoroughly.  In a large baking pan, layer the zucchini, bean mix and repeat. Top with enchilada sauce and shredded cheese. Cover and bake on 350 for 40 minutes. Take out and add sour cream, avocado, fresh cilantro and sprinkle with chili powder. 

Flavors in this dish are amazing!

M.E.'S CAESER SALAD DRESSING

M.E.'S CAESER SALAD DRESSING

Ingredients:

1/2 cup olive oil, juice of 2 lemons, 1/2 tsp each salt, pepper, Worchestire and mustard (yellow or dijon) 2 tbs grated cheese and 4 cloves crushed garlic.

Make it a few hours before you use it so the flavors blend. 

GLUTEN-FREE VEGGIE PIZZA

GLUTEN-FREE VEGGIE PIZZA

Ingredients: Small head of cauliflower, 2 eggs, 1 tbs crushed garlic & basil, 1 tsp salt & pepper, 2 tbs grated parmesan, 1/2 cup shredded mozzarella, 4 tomatoes, 2 cups arugula, more cheese for top.

-Heat oven 425

-Put cauliflower in food processor until fine. Cover and microwave 4 minutes. Cool then wrap in a towel to get out all the moisture. 

-Mix cauliflower with eggs through mozzarella

-Spray parchment paper with organic olive oil spray. Spread mixture thinly and evenly. Spray again. Bake 20 minutes.

-Top with tomatoes, arugula, cheese and a little basil and bake another 5-10 minutes.

You can substitute with any veggies or even sauce and pepperoni!

THAI SHRIMP WITH COCONUT SAUCE

THAI SHRIMP WITH COCONUT SAUCE

Ingredients: 1 can of lite coconut milk, 1 tablespoon each squeezed or crushed ginger, crushed garlic, red curry paste and chicken paste, 1 tsp each oyster sauce and red hot. 1 cup fresh cilantro and one pound of shrimp.

Mix everything (but cilantro) in a sauce pan and simmer for half hour. We get our squeezed ginger from Costco. Fresh is better but when I don't have fresh, I use the squeeze brand. I get my chicken paste (or base) from Costco or BJ's. You can also get it from the supermarket. 

You have 2 choices with the shrimp. You can season it, fry in a little oil and pour sauce over it or put it directly into the saucepan. 

Add the cilantro right before serving. I put it over rice. 

LEBANESE GARLIC SAUCE

LEBANESE GARLIC SAUCE

Ingredients:

2 cups light olive oil, 1 cup of garlic, juice of 1 lemon, 1 teaspoon salt, 1 heaping tablespoon of Labneh (Lebanese yogurt found at Wegman's or at a Lebanese deli)Labneh is thicker than plain yogurt but plain would work.

Put everything in a blender until sauce is really smooth.  I garnished it with a little Sumac, which is a Lebanese spice.

2 INGREDIENT LEBANESE CHICKEN {A NESSER FAVORITE}

2 INGREDIENT LEBANESE CHICKEN

Ingredients: Chicken thighs (bone-in), 1 cup soy sauce, 2 tablespoons all spice

Remove some of the skin off the chicken, put everything in a freezer bag and marinate overnight.

Grill the chicken until almost done. Put in an uncovered baking dish  and bake for one hour at 250 degrees

Is excellent with a little of my homemade garlic sauce drizzled on it.

TERRIFIC TURKEY CHILI

TERRIFIC TURKEY CHILI

INGREDIENTS: 1/4 cup olive oil, 1/2 head of chopped garlic, 1 chopped onion, 1 diced each jalapeño & banana pepper, 3 lbs ground turkey, 1 tbs each cumin & oregano, 3 tbs chili powder, 1/2 tsp each onion salt, sea salt and crushed red pepper, 7 ounce can diced green chilis, 1/2 can rinsed small white beans, 32 ounce free range chicken bone broth, 8 ounces frozen corn and 3 tbs molasses, 2 bay leaves 

GARNISH: Cilantro, chopped scallion, shredded taco cheese and low fat sour cream

Sauté onions, garlic & peppers in oil 5 minutes, add turkey and cook until almost done. (it won't brown because there is no fat) Add rest  of ingredients and simmer for half hour. Remove bay leaves and enjoy!

TRISCUIT TREAT WITH ROASTED GARLIC

TRISCUIT TREAT WITH ROASTED GARLIC

INGREDIENTS: Your favorite type of triscuit, head of garlic, 1/2 cup olive oil, tomato and fresh basil

Roast garlic in 425 oven for half hour, let it cool, peel the cloves and put in the olive oil to hang out. Meanwhile thinly slice tomatoes and basil. Spread a clove of garlic on each cracker and top with tomato and basil. Simple but yum.

RED WINE MUSHROOM SAUCE FOR STEAK

RED WINE MUSHROOM SAUCE FOR STEAK

Ingredients: 1 yellow onion, 1 red onion, 8 cloves of garlic, 1 pound of mushrooms, 3 tablespoons butter, 3 tablespoons olive oil, 1 cup beef broth, 2/3 cup red wine, 1/2 teaspoon pepper

Sauté chopped onions, mushrooms & garlic in oil and butter until soft. Add wine & broth, bring to boil and lower heat until mix thickens. Stir often. Put over steak, cauliflower steak or grilled eggplant. Garnish with parsley. 

BROCCOLI STUFFED POTATOES

BROCCOLI STUFFED POTATOES

Ingredients: 4 Baking Potatoes, Small head of broccoli, 6 cloves chopped garlic,3 tbl butter, 1 cup shredded Mexican cheese, salt & pepper to taste and paprika or cayenne for top

-Wash potatoes, poke 1/2 dozen small slices with a knife so they don't explode in the oven, sprinkle with sea salt and bake at 350 for 1-1/2 hours. 

-While potatoes are cooking, chop up the broccoli and sauté with butter & garlic. Sprinkle a little salt and pepper and set aside.

-Take potatoes out and let cool a bit. Cut in half and scoop out some of the middle and save for something else. (great for thickening soups)

-Fill with broccoli, top with a little shredded cheese and garnish with paprika (or cayenne) and bake for another 10 minutes.

ZAHTAR TOAST

ZAHTAR TOAST

Ingredients:

Lebanese pita bread, olive oil, zahtar spice.

Mix one cup of zahtar spice and enough oil to make a paste. Separate  the pita in half, spread the mixture on the bread and bake at 375 for 10-15 minutes. Easy and oh so yummy!

BABA GANOUSH

BABA GANOUSH

Ingredients:

2 eggplants, olive oil spray, salt, white pepper, garlic powder, 4 garlic cloves, juice of one lemon, 2 tablespoons tahini, 1/4 cup olive oil

Put peeled and sliced eggplant on sprayed cookie sheet. Spray the eggplant with more spray and season with salt, white pepper and garlic powder. Roast for 25 minutes at 425. Take out of oven, turn over and let it sit for 15 minutes. Add eggplant and rest of ingredients in food processor until smooth. 

JAMMIN' JAMBALAYA

JAMMIN'JAMBALAYA

There are a lot of ingredients here, so it's okay to add some of your own or skip the one's you don't like.

Ingredients:

-1/4 cup olive oil

-1 chopped onion & 2 chopped celery stalks

-6 cloves of chopped garlic

-6 chopped okra

-2 chopped scallions

-2 peppers (banana, Hungarian, bell, or jalapeño)I didn't use bell.

-Cup of chopped mushrooms (I used shiitake)

-6 cups chicken stock

-Rice: I used a box of Goya yellow rice

-28 ounce can of crushed tomatoes

-6 ounce tomato paste

-1 tbl each oregano, cumin, dark chili powder,worchestire & red hot

-4 tbl molasses

-Pound of large shrimp (take off shell)

-1 package thin, organic chicken breasts (cut bite size)

-3 hot Italian sausage links

-4 Andouille sausage

In a large pot, saute oil, garlic, celery & onion until soft. Add inside of the Italian sausage broken up into small pieces and the mushrooms and cook until sausage is almost done. (about 5 minutes)

Add stock, rice, tomatoes, and spices from oregano to molasses.Bring to a boil and then simmer for 20-25 minutes covered.

When rice is cooked, add shrimp, chicken, scallions and okra and cook on medium heat. Should take about 10 minutes.

When chicken and shrimp are done, add andouille sausage and simmer for 15 minutes.

LOVE MY GREENS

LOVE MY GREENS

INGREDIENTS:

2 tbs olive oil, 1 tbs butter, 2 tbs crushed garlic, 1/2 cup chicken stock, bag of gai lan (asian green) bag of baby spinach, 1 bunch of escarole, 1 hot pepper diced (or red pepper flakes) parmesan cheese

I cooked the stems of the gai lan in the butter, oil and garlic to soften them up. Then I added everything but the cheese and cooked until veggies were soft. I garnished with grated parmesan cheese.

You can use any type of greens. I often use broccoli rabbi & spinach together. Another good one is baby bok choy with escarole and spinach. The more variety of greens, the better!  

PICA DE GALLO

PICA DE GALLO

I love when I can go into the garden and pick fresh tomatoes, cilantro and jalapeños, because freshly made pica de gallo is one of my favorites! You can also get everything at Wegmans.

Ingredients: 2-3 medium tomatoes (I also added some cherry tomatoes), 1 diced jalapeño, 1/2 chopped purple onion, 1/2 cup fresh cilantro, juice from one lime, pinch of sea salt and crushed red pepper.

Mix and let it sit on the counter for a bit so the flavors become friends. Tomatoes change when you put them in the fridge so leave the mix out and only refrigerate if there are leftovers (which never happens!)

SUPER QUICK & EASY THAI SOUP

SUPER QUICK & EASY THAI SOUP

INGREDIENTS:

1 heaping tablespoon each chicken paste, squeezable ginger, bottled crushed garlic, & red curry paste. Celery, red onion, cabbage, broccoli (whatever veggies in your fridge will do, juice of 1 lemon, fresh basil (or dried), leftover shrimp cocktail. (any protein source would do or keep it vegetarian)

I filled a medium saucepan half full of water and added everything to it. Once it came to a boil, I turned the heat off, stirred it well and ate it. It was great!

ZUCCHINI MEATBALLS

ZUCCHINI MEATBALLS

Ingredients: 1 yellow & 2 green zucchini, 1 tbs olive oil, can of olive oil spray, 1 tsp each salt & paper, 1 tbs each crushed garlic & dried basil, 1/2 cup breadcrumbs, 1/3 cup grated cheese, 1 egg, 1 teaspoon worchestire sauce, one large bottle of red sauce (marinara, vodka, or spaghetti sauce) 

-Shred zucchini, add garlic, salt & pepper & fry in oil for 10 minutes. 

-Drain in colander

-Heat oven to 375. Line a cookie sheet with foil and spray the foil.

-Transfer zucchini to a bowl and add rest of items (except vodka sauce)

-Mold into meatballs and put on cookie sheet. Bake 25 minutes then transfer to a pot filled with sauce. Simmer for 10 minutes and garnish with fresh basil.

LEBANESE GRAPE LEAVES

LEBANESE GRAPE LEAVES

Ingredients: 2 packages ground lamb, one jar grape leaves, 1 cup white or brown rice, 2/3 cup lemon juice, 1/2 cup diced onion, 2 tbl ground allspice, 1/4 cup dried parsley

Rinse grape leaves before using. Mix everything else in a bowl. Roll a small amount of the mixture in the center of the leave like you're rolling a cigarette. Fold sides fist and then roll tight. Place the leave seam side up (looks prettier) before adding mix. If the leaf has a stem, cut it off. Put rolled leaves on a steamer basket in a large pot. Add water to the pot (but don't let it touch the leaves) Bring to a boil (covered) and then turn down heat and simmer for 20 minutes.

Any questions, don't hesitate to contact me at mnesser64@gmail.com

SPAGHETTI WITH SCALLOPS, PROSCIUTTO & ARTICHOKE HEARTS

SPAGHETTI WITH SCALLOPS, PROSCIUTTO & ARTICHOKE HEARTS

Ingredients: 1/4 cup olive oil, 1 head of garlic, 1/2 red onion, 1 jalapeño, 3/4 cup bottled grilled artichoke hearts, 4 slices prosciutto, one pound of scallops, 1/2 cup each chopped basil & parsley, 2 medium tomatoes, 1 cup chicken stock, 1 tsp red pepper flakes, spaghetti, grated parmesan cheese

-Sauté oil, garlic, jalapeño & onion on medium low heat until soft. Add artichoke hearts & scallops & cook thoroughly. Add stock & red pepper flakes. Drain pasta, add sauce, chopped basil, parsley & tomato to spaghetti and garnish with grated cheese. 

(You can substitute scallops with shrimp or clams if you don't like scallops)

BETTER BROCCOLI

BETTER BROCCOLI

Have you ever thought about cooking broccoli in a skillet? This way has more flavor and isn't mushy like when you steam it.

Ingredients:

Broccoli, cooking oil (I used light olive oil infused with garlic), garlic, juice of 1 lemon, sea salt and pepper to taste. 

Sauté oil and garlic, add broccoli and fry for 5-10 minutes on a medium heat (you don't want the garlic to burn) Add salt and pepper and mix well. Add the juice of the lemon and turn to high and cook another few minutes. It's yummy!

You can always garnish with grated parmesan cheese. It's a tasty option!

CHICKEN LETTUCE WRAPS

CHICKEN LETTUCE WRAPS

Ingredients:

-4 cloves crushed garlic

-Small white or yellow onion

-2 scallions

-Light olive oil (vegetable or canola oil are fine)

-1 tbs each grated ginger & Siracha hot sauce

-2 tbs each hoisin sauce, soy sauce & rice vinegar

-1/2 cup each cherry tomatoes, pea pods, fresh cilantro

-One package organic chicken tenders cut bite sized

-Boston lettuce

Saute onions in oil until soft, add garlic and ginger. Add cut up tenders and cook until almost done. Add sauces & vinegar, mix well and finish cooking. Lastly, add cilantro, tomatoes and pea pods (pea pods are optional: I just liked the crunch)

You can wrap in the Boston lettuce or serve as a salad!

CUCUMBER STUFFED TOMATOES

CUCUMBER STUFFED TOMATOES

Ingredients:

-Tomatoes (these were from our garden!)

-English cucumbers lightly peeled

-Red onion

-Celery

-2 cloves crushed garlic

-Basil

-Salt, red pepper flakes & olive oil (amount depends on how many you plan to make)

Hallow out the tomatoes reserving some of the liquid. Chop up a little of the insides. Cut up veggies and put in a bowl. Add rest of ingredients, including the juice from the tomatoes. Let it sit for at least an hour at room temperature for the flavors to become enhanced. Stuff tomatoes and enjoy!

PROSCUITTO WRAPPED ASPARAGUS

PROSCIUTTO WRAPPED ASPARAGUS

When I buy large asparagus, I individually wrapped them. These were thin, so we did clusters.

Ingredients:

Prosciutto, asparagus, grated parmesan cheese, olive oil, pepper and garlic powder

Preheat oven to 375

Spray cookie sheet with cooking spray

Wrap asparagus with prosciutto

Garnish with rest of ingredients and bake 20-30 minutes uncovered

Don't add salt because the meat is salty enough.

ARTICHOKE SOUP

ARTICHOKE SOUP

I make a pot of soup every week. The soups I make tend to be low in fat and calories and high in vitamins and minerals. 

Ingredients:

Can of artichoke hearts, fresh corn on the cob, fennel, Brussel sprouts, red onion, celery, garlic, ginger, fresh parsley, lemon, chicken or veggie stock and white pepper

I fill a pot half full of water and turn it on to boil. I add 2-3 tablespoons of chicken (or veggie) base (a.k.a. paste)and let it dissolve. Turn to low heat.

Add half cup chopped fennel, one cup chopped Brussel sprouts, small chopped red onion, two stalks of chopped celery, juice of 1-2 lemons and simmer for half hour.

Add the kernels from two ears of corn, two tablespoons each crushed garlic, grated ginger, one teaspoon white pepper, 1/4 cup parsley and simmer for 20 minutes. 

Take a taste and see what it needs. Add salt, pepper, or parmesan cheese as needed.

HEALTHY MORNING GARBAGE PLATE

HEALTHY MORNING GARBAGE PLATE

I usually make a big breakfast once a week. It tends to look like a garbage plate, but it's a lot less fattening and, to me, a LOT tastier.

Ingredients:

-Red onion, spinach, tomatoes, basil, chicken, eggs, butter and locally made Taco Verde sauce

-Sauté 1/4 of a red onion in a teaspoon of butter. When the onion gets soft, add two cups of fresh spinach and sauté until it wilts. Set aside.
-Add the cut up chicken (or steak, ham...) and add a little hot sauce kick up the flavor.
-Add two eggs to the pan and cook them how you like.
-Put everything on a plate and garnish with tomatoes and basil.

BANANA BREAD SMOOTHIE

BANANA BREAD SMOOTHIE

The staff at the Mark & M.E. Salon named this drink. I made a full pitcher for the staff. It was a huge hit!

Ingredients:

-2 frozen bananas

-Cup of ice

-2 scoops of vanilla whey protein powder

-2 scoops of collagen

- 1/2 tsp cinnamon 

-2 cups of Coconut/almond milk

- 1/2 cup low fat granola

Put everything in blender!

The texture is not completely smooth, which is what I like about this concoction.

NOT YOUR AVERAGE CHICKEN SALAD

NOT YOUR AVERAGE CHICKEN SALAD

Most tuna and chicken salads are just a mush of protein and mayo. Not M.E.'s...

Ingredients:
-Meat from the roaster chicken I made the night before for dinner
-2 heaping tablespoons each light mayo and horseradish sauce (skip the horsey sauce if you're not a fan)
-Chopped up veggies. I used red cabbage, celery, yellow carrots, tomatoes, red onion, pickles and radishes (you can add any raw veggie-the more the merrier!)
-A little black pepper
-If it's little dry, add some pickle, pepperoni or banana pepper juice - not more mayo
-You can also add some dijon mustard for a little zing!!



That's it! Wrap in a hunk of lettuce and have yourself some lunch!

CORN ON THE COB SALAD

CORN ON THE COB SALAD

It's almost too pretty to eat! This is the perfect time of the year to make this.

Ingredients: Corn, black beans, tomatoes, cilantro, lime, salt, pepper. Optional: Jalapeños, celery, scallions, light olive oil

 Simply cook some corn on the cob, let it cool and then cut it off the cob. Rinse off a can of black beans and put in a colander so they dry off. Use the juice from 1-2 limes, a generous helping of fresh cilantro, 1-2 medium tomatoes, salt & pepper to taste

TUNA FISH STUFFED TOMATOES

TUNA FISH STUFFED TOMATOES

Healthy and easy to make!

-Hollow out a large tomato

-In a separate bowl mix tuna (packed in water), a little mayonnaise, yellow mustard, chopped pickles, celery and cucumbers, pickle juice and black pepper. Mix thoroughly and see how it tastes. If you like it, then you're good.

-Stuff the tomato and enjoy!