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Creamed Spinach Burger

This is a healthier take on CREAMED SPINACH but you’re welcome to do a full fat version too. In 2 Tb EVOO sauté 2-3 chopped garlic cloves and 1/2 diced sweet yellow onion. After 5-7 minutes add 2 containers frozen spinach (thawed and drained). Cook through. Add a 1/3 C low fat cream cheese, dash of fresh nutmeg, and a healthy shake of S&P. Once cooked through add 3/4 (about..) 2% milk and simmer until liquid is cooked through. Add 1/2 C grated parmesan at the very end of cooking. Add more S&P if needed. BURGER- I used 96% extra lean ground beef. To raw meat I added 1/4 C Worcestershire sauce and S&p. Cook in a skillet until medium rare (it will keep cooking). Add 1/2-1 C of beef broth to the pan the burgers were cooked in and deglaze and reduce drippings and broth. TOAST good white bread and lightly butter. Add burger, creamed spinach and top with Trader Joes Fried Onion pieces.

Tortillas with Avocado and Cumin Salt

I came up with this snack in bed this morning and ate a couple by 10:00 AM because I couldn’t wait to try. I’m going to use it as the base to Carne Asada tacos tonight but I think they’re Devine all by themselves. The best part- Cumin citrus salt 1 part sea salt 1 part Cumin 1/2 part chili pepper flakes 1/2 part or less lemon zest Toast or blister corn tortillas Add smashed avocado and feta cheese. Top with cumin citrus salt and a squeeze of lemon juice. I’m excited to add Carne Asada to them tonight (if there are any left).

Hash Brown waffles and Soft Boiled Eggs

Last nights leftovers were better then the real thing. Soft boiled eggs a favorite Hash Brown waffles- store brought shredded hash browns put on a greased waffle iron (so easy)! Carne Asada off the Traeger Leftover salad fixings – Trader Joes frozen corn, TJ’s frozen onions and peppers black eyed peas edamame (I added this to lettuce with other things the night before but add chicken and you have a full meal) Grilled asparagus on a HIMALAYAN SALT BLOCK (more info on that later)

Baked Fried Chicken

This “Fried Chicken” is finger lickin’ good and not bad for your waist line! My husband and I ate boneless skinless chicken breasts and the kids love the drumsticks and thighs or “chicken bones” as my 7 year old likes to call them. Marinate chicken (your favorite kind) in buttermilk and a dash of hot sauce for an hour. I add 2 eggs directly to the buttermilk mixture and mix it around to coat the chicken. Meanwhile in a large plastic bag add 1/2 corn flakes and 1/2 potato chips (I used reduced fat kettle chips). Crush until you achieve your desired consistency. Add seasoned salt and pepper to dry mix but remember your potato chips are salty too. Dredge chicken in cornflake mixture until coated on both sides. Lay on greased cookie sheet. Add a dash of cayenne on top of the chicken for those who like it hot. Drizzle a little EVOO on top of each piece of chicken which will help crisp the top. Bake at 400 degrees for ? Sorry, I didn’t time it. ~20-30 minutes…

Lean and Mean Meatballs

This picture does not do these homemade meatballs justice. I love big, moist, juicy meatballs with a delicious vegetable sauce and just a little whole wheat angel hair pasta. My secret to moist meatballs is soaking a piece or two of bread in milk until it is all absorbed. Don’t skip this step! Combine- Extra lean ground beef 93% lean 1-2 lbs 1-2 eggs 2 slices wheat bread soaked in 3/4 C milk until soggy- tear apart into tiny pieces Italian herbs (fresh parsley,dry basil, dry oregano) 3/4 C Parmesan cheese Minced garlic 1/2 Grated onion (use a zester and grate onion juice into mixture) S&P Red pepper flakes Mold meatballs into 1 1/2 inch or bigger balls. Sear on all sides in a sauté pan with EVOO. Sauté eggplant and mushrooms in some EVOO (or any veggies you have). There are so many great sauces out there I use Rao’s or Emeril’s tomato sauce. Add 2 jars sauce to large pan and drop in seared meatballs. Simmer with lid for 1 hour or so. Top with more Parmesan and…

Greek Hummus Salad

I’m in love with this Greek Hummus Salad! Romaine lettuce Hope Spicy Avocado Hummus Rotisserie Chicken shredded Tomatoes Cucumber Avocado Carrots Feta Cheese Pita chips EVOO Lemon juice S&P Hummus dressing- 2 parts hummus 1 part EVOO 1 part lemon juice S&P Toss all salad ingredients together and top with crushed pita chips. ETC. I use this hummus for dips, wraps and sandwiches, over chicken burgers, and really anything!

Opah and Corn Salad Lettuce Cups

Opah and Corn Salad Lettuce Cups I love when healthy = delicious! More farmers market fare for you. Butter lettuce Opah/Ono, or your favorite white fish Corn (I used frozen corn) Spinach kale chard mix Green onion sliced Avocado Red wine vinegar EVOO Honey Red Pepper Flakes Lime juice Lime zest Coat fish in EVOO, lime juice, and S&P and grill. Take off heat right before you think it’s done. You can also roast or sauté fish. For corn mixture, saute corn in a little vegetable spray and let brown before mixing. Julienne spinach, kale mixture and add to pan with sliced green onion. Add EVOO, dash of vinegar, dash of honey, and red pepper flakes. Cook through and add lime juice and zest at the end. Fill lettuce cups with fish, avocado chunks, and corn mixture. Squeeze with lime and serve!

Tandoori Shrimp

| INGREDIENTS | 2 lbs jumbo shrimp, peeled [leave tails on] and deveined 1/2 cup freshly squeezed lime or lemon juice 1 1/2 teaspoons Cajun Rub 1 cup plain [greek] yogurt 1/4 cup heavy cream, half and half, or milk 1/2 of a small onion, coarsely chopped 3 cloves garlic coarsely chopped 1 1″ piece of fresh ginger peeled and coarsely chopped 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric a few drops of red and orange food coloring [optional] 4 tablespoons butter melted thinly sliced red onions lime wedges sprigs of cilantro for serving | DIRECTIONS | Put the shrimp in a large resealable plastic bag. Combine the lime juice and Cajun Rub. Pour over the shrimp and refrigerate for 15 minutes. In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in an blender jar and process until the mixture is fairly smooth. Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori….

Buffalo Sloppy Joe

Here you go. Definitely worth making!

Proscuitto & Asparagus Toast

When all else fails, stack it! When I’m at a loss of what to make for dinner, I start stacking things on top of toast. They end up being some of our favorite dinners (or breakfast/lunch). Whole wheat sourdough toast *Arugula Pesto Burratta cheese Prosciutto Avocado with a dash of lemon juice Grilled asparagus Fried or poached egg *Arugula Pesto In a blender combine: 1/2 cup walnut pieces or toasted pine nuts 1 garlic clove, minced 2 cups packed arugula leaves 1/2 cup Parmesan cheese Kosher salt After blended slowly add: 1 cup extra-virgin olive oil