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Turkey sandwich with Sriracha and Roasted Garlic BBQ sauce

I have the answer to all leftover turkey!! Sriracha & Roasted Garlic BBQ Sauce from Trader Joes. I had this for lunch AND dinner yesterday. Here’s what you do: Baguette, sliced Top sliced turkey with Swiss cheese and broil until melted Add avocado, tomato, and turkey/cheese to the sandwich. Heat Sriracha sauce until hot and dip away! For low carb (it’s even better then the sandwich): mix dressing of lemon juice, EVOO, garlic, and S&P. Use romaine lettuce and add parmesan and slivered almonds. Top salad with broiled turkey and cheese and pour Sriracha sauce on top!

Thanksgiving Benedict

My Thanksgiving Benedict has been nominated for the TODAY SHOW Food Club contest. I will be forever in your debt if you vote for me!! http://community.today.com/foodclub/recipe/thanksgiving-eggs-benedict 😘 This Thanksgiving Benedict is even better than the real day! 2 1/2 C Stuffing or Stovetop stuffing 2 eggs, beaten Turkey breast, sliced 4 Eggs, poached or fried Gravy Cranberry sauce Add an egg or two to your stuffing and mix it all together to form a patty. Sauté the stuffing cake in EVOO until brown and cooked through on both sides. Top with turkey and a poached egg. Drizzle gravy and a dollop of cranberry sauce on top. (Heinz Homestyle Gravy wins all the awards for best jarred gravy.)

Roast Chicken Dinner

Winner winner chicken dinner! This meal is so easy and looks like it took all day. Ingredients: Roasting chicken EVOO Garlic, minced Seasoning (chicken rub, seasoned salt, etc.) Mirepoix mix (pre chopped carrot, celery, and onion) Brussels sprouts, chopped in half Beef stock Condensed Portobello mushroom soup Method: Clean and rinse off chicken and rub with EVOO and garlic. Generously shake your favorite seasoning over entire chicken. Put chicken in roasting pan and drop in veggies and Brussels sprouts and a little more EVOO and (a little) beef stock. Bake or Traeger at 400-425 for 70 minutes. Done!! For gravy, take chicken and veggies off roasting pan and put on platter. Add beef stock to drippings and deglaze pan. Once reduced by 1/3 add portobello mushroom soup (Trader Joes) and continue to cook through. This gravy is rich and adds amazing depth to this chicken.

Grilled Piadine with Roasted Tomato

My favorite Piadine lately. Pizza, salad, and fresh toppings makes for an easy dinner! Ingredients: Pizza dough, Grilled, Baked, or on the Traeger (Whole Foods has the best dough) Pesto Mozzarella log Roasted Tomatoes Romaine Lettuce Parmesan Vinaigrette Method: Roast plum tomatoes in the oven at 375 for 60-70 minutes. Coat in EVOO and S&P before roasting. Turn it up to 400 the last 10 minutes to caramelize. Grill dough (make sure your dough is room temperature when you start stretching). Spread with Pesto. Top with slices of good mozzarella and tomatoes. Toss romaine with vinaigrette, Parmesan, and S&P.

Turkey Soup with Stuffing Dumplings

Healthy and delicious way to use leftovers after Thanksgiving. Ingredients: Turkey broth Garlic Poblano peppers, chopped Onion, chopped Celery, chopped Carrots, chopped (use TJ Mirapeaux mix) Frozen Corn Mushrooms Thyme Turkey Stuffing (Stove Top or homemade) Egg Method: Sauté onion, celery, peppers, and carrots. Add garlic, corn, mushrooms, and thyme (or any other herbs you like). Once vegetables are softened add broth and simmer for an hour. Add leftover turkey and Salt and Pepper as needed. For stuffing dumplings, add an egg to leftover stuffing and season if needed. Combine and make little balls. Place stuffing dumplings into soup and allow to cook for 10 minutes or until cooked through.

The Mexican Protein Plate

The Mexican Protein. The perfect healthy meal for breakfast, lunch, or dinner! Spinach or lettuce Brown rice Black beans (Trader Joes Cuban style) Egg whites, scrambled Avocado Grilled Chicken Breast Salsa or Pico de Gallo

Gourmet Hot Dog with Avocado and Basil Aoili

This is our dinner tonight! Hawaiian roll bun, grilled Chicken Apple Sausage or hot dog Avocado Arugula Tomatoes, chopped Pesto mayo (1 part pesto to 1 part light mayo) Fried onion pieces. (I got mixed up and put the fried onion pieces on the wrong hot dog on the show).

Lemon, Tomato, and Artichoke Halibut

Adding more fish to your dinner time repertoire is always a good idea! There are so many awesome flavors in this rich lemony sauce. Halibut, or your favorite white fish 1 lemon, juiced and zested 2/3 C dry white wine 1/2 C butter 1 TB garlic Grape Tomatoes Parsley, chopped Artichoke hearts in oil and drained Capers, drained S&P Grill or Traeger your fish with a little EVOO and S&P. Don’t overcook. Blister tomatoes in a little EVOO. Add garlic and sauté on medium-low heat. Add artichoke hearts and cook through. Add butter then wine, lemon juice, and cook on medium- high for 10 minutes or so. Add parsley and lemon zest at the end. Cover fish in sauce and serve warm!

Ahi Tuna Stack

My present to you on this beautiful Friday morning. This Ahi Tuna Stack looks gourmet but it’s actually so easy! Frozen brown rice, (TJs has the best) Avocado, smashed Ahi tuna, chopped into small pieces Green onions, sliced 3 dashes Soy sauce 2 dashes Toasted Sesame Oil Pepper Fried onion pieces (TJs or Frenchs) Sriracha Use a food stacker / pastry form / food ring mold found on Amazon or any cooking store for around $10. You can make your own too! Stack brown rice and push down. Layer avocado with S&P on top of rice. Mix tuna chunks with soy, green onion, sesame oil, and pepper. Stack on top of avocado. Push down on stack as you pull up food stacker. Top with fried onions, more soy sauce, and Sriracha. ETC. This is perfect as an appetizer or serving a crowd too. Later on platter or plate and serve with serving spoons.

Orange Salsa Verde Salmon

This is my new favorite salmon recipe, hands down! It’s a spin on a salmon that I’ve seen Giada do. Healthy, citrusy, and amazingly delicious! Salsa: 2 large oranges 1/4 C EVOO 1/4 C Fresh lemon juice 1/2 C Chopped fresh flat-leaf parsley 2 scallions, finely sliced 3 TB chopped fresh mint leaves 2 TB capers, rinsed and drained 2 TB orange zest 1 tsp lemon zest 1 tsp crushed red pepper flakes Kosher salt and freshly ground black pepper METHOD: Combine all salsa ingredients. For oranges, cut off skin and cut into segments between each membrane. For salmon, coat in olive oil and salt and pepper. Leave out until room temperature and BBQ or #traeger on a high heat until crisp on outside and medium rare inside. (You can also bake or sear salmon.)