Red Rosemary Sauce & Fettuccine

I've been cooking a lot lately, and I had a bunch of things in the fridge that needed to be used or I would have to throw them out.  It absolutely pains me when I have to throw out food!  Grrrr....so, I try to challenge myself to find ways to be resourceful and put every piece of produce or protein to good use.

I had roasted some grape tomatoes for a Turkish pita sandwich the night before, so I thought they would go perfectly into a red sauce.  I also had an onion, garlic, crushed tomatoes, and paste!  All I needed was a protein and some pasta!

I made Red Rosemary Sauce & Fettucine!

 

Like my Facebook page for more recipes==> DeAnna Lee  

Red Rosemary Sauce & Fettucine

 

1 lb. lean ground beef

1 tbsp. olive oil

3 garlic cloves

1 onion

1 package of sliced cremini mushrooms

4 stalks of fresh rosemary minced (about 4 tbsp.)

1 1/2 cups red wine

2 tbsp. red wine vinegar

1 32. oz can crushed tomatoes

1 package of roasted grape tomatoes (optional- you can used can of diced tomatoes)

1 tbsp. tomato paste

1/4 cup fresh parsley

salt and pepper

 

1.  In a large dutch oven over medium-high heat brown the ground beef in a little olive oil. When it is half way through browning, add the onions, cremini mushrooms, fresh minced rosemary and saute for 5 to 7 minutes.  If you are using fresh roasted tomatoes, you can add them now.  If they are from a can, wait to add them until you add the crushed tomatoes.  Then add the garlic and saute a minute longer.

2) Pour in 1 cup of the red wine and red wine vinegar and let it reduce by half.  This takes about 10 minutes.

3) Add the crushed tomatoes, (can diced tomatoes), tomato paste.  Let the sauce come to a boil, then reduce to a simmer.  Let the sauce simmer at least 30 minutes on the stove.  10 minutes before serving add the last 1/2 cup of red wine and the fresh parsley.

4) Serve with your favorite pasta.  I choose fettuccine for this dish!  Whatever you like best will work perfectly!

Like my Facebook page for more recipes==> DeAnna Lee  

Rosemary Gouda Stuffed Turkey Burger

Sometimes I get on a burger kick!  I crave meat, but I want to eat in a healthy way.  So I grab ground turkey and transform it with whatever flavors I have laying around the house.  I picked some fresh rosemary out of the garden and got a block of gouda and some ground turkey and was ready to make a burger!

Like my Facebook page for more recipes===>  DeAnna Lee

Rosemary & Gouda Stuffed Turkey Burgers

 

1 lb. ground turkey

1 1/2 cups grated gouda cheese

2 tbsp. freshly minced rosemary

1 garlic clove grated

1 tsp. salt

1/2 tsp. pepper

1 tbsp. olive oil

 

1.  In a large mixing bowl combine all of the ingredients and mix.  Form into four burgers.

2.  Preheat oven to 400 degrees.

3. Over medium heat in a cast iron skillet brown each side of the burger in a little olive oil.  The first side will take about 3 minutes and the second side only 2 minutes.  Then transfer to a 400 degree oven and continue to cook for an additional five minutes.

4. Remove from oven and spoon some of the juices in the pan over the top of the burger a few times.  It will make it extra tasty and delicious!  Then serve immediately with your favorite veggie!

Like my Facebook page for more recipes===>  DeAnna Lee

Green Curry Chicken

We took a trip up to the Asian market to grab some pantry staples to make our favorite Thai and Vietnamese dishes.  The last time I had to make a trip to restock the pantry was two years ago, so these things last a really long time.

I picked up things like fish sauce, Madras curry powder, sambol oleleck, red curry paste, sesame oil, and rice wine vinegar.

We love to make Thai food!  I hadn't ever made my Green Curry Chicken for my fiance, so I thought it would be fun to make it together.

Like my Facebook for more recipes==> DeAnna Lee

Green Curry Chicken

 

1 lb. chicken breasts

2 tbsp. vegetable oil

1 tsp. sesame oil

1 shallot

1 tbsp. fresh minced ginger

3 cloves minced garlic

2 carrots chopped

1 bell pepper chopped

1/2 Daikon radish chopped

1 can coconut milk

1 heaping tablespoon red curry paste

 

Green Curry Paste: 

2 lemon grass stalks (using only the end of the stalks, peeling off the outer layer)

1/2 shallot

2 cloves garlic

1 tbsp. fresh ginger

1/2 cup fresh parsley

1/2 cup fresh basil

1/2 cup fresh cilantro

1 tbsp. sambol oleleck (optional...we like it hot)

2 tbsp. coconut milk

1 lime

1 tsp. sesame oil

1 tsp. white pepper

 

1.  Put all of the ingredients for the green curry paste into the food processor and blend until it becomes a paste.  Set aside.

2.  In a large wok over medium-high heat brown the chicken for 3 -4 minutes per side in a dash of sesame oil and 2 tablespoons vegetable oil.  Do not cook all the way through, then remove from the pan.  Let sit for 5 minutes.  Then chop into bite size pieces.

3. In the same wok, saute the shallot, carrot, bell pepper and garlic.  Return the chicken to the wok.  Add the red curry paste and stir until combined.  Now add the coconut milk and the green curry paste from the food processor.  Bring to a boil, then turn down to a simmer.  Let cook for 10 minutes.

4.  If the sauce is too thin, you can mix 1 tbsp. of corn starch and a drop or two of water together and add it to the curry to thicken it up a bit.  At the last minute before serving, add the Daikon radish.  You don't want to cook it.  It will give a nice crunch to the curry.  Serve over rice!

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Green Olive Pesto Greek Meatloaf

On Monday I was using the new mandolin given to me for Christmas.  While I'm slicing up the fennel, I'm thinking to myself how awful it would be if I sliced my finger off with this thing... then I did just that.

My fiance had to leave work and take me to the Urgent Care.  I'm fine.  I still have all my digits, but it was a pretty good cut.  Let's just say if I wanted I could rob a bank with this finger, because my fingerprint it gone.

The point of telling you all this is that I ended up with a fridge full of ingredients to make my favorite Greek salad with green olive and lemon dressing.  Once my finger began to heal, I decided to change the direction of the recipe into a meatloaf.

This is my Green Olive Pesto Greek Meatloaf...

 

Like my Facebook for more recipes==> DeAnna Lee 

I used fresh fennel, green apples, celery, onions, garlic, and oregano.   You make it just like you do any meatloaf.  The flavor profile is changed a little.  Plus I used ground turkey.

Then for the sauce I made a green olive pesto.  It's a salty bite that gives the sweetness in the meat from the apple and fennel a nice contrast.  It's really YUMMY!

Green Olive Pesto Greek Meatloaf

 

Meatloaf:

1 lb. ground turkey

1/2 onion

3 garlic cloves

1 fennel bulb chopped

4 celery stalks chopped

2 carrot stalks chopped

2 green apples pealed, cored, and chopped

1/2 cup chopped green olives

1 lemon juiced

1 tbs. oregano

1/2 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. pepper

1 egg

1 cup bread crumbs

1/4 cup fresh parsley

 

Green Olive Pesto:

1 cup green olives

1 cup fresh parsley

1 lemon

1 tbsp. wheat flour

1/2 cup parmesan cheese

1/4 cup olive oil

1/2 tsp. salt

1/2 tsp. pepper

 

1. Preheat oven to 400 degrees.

2.  In a large saute pan over medium heat cook the onions, fennel, celery, carrots, and apples until tender. Add the garlic and saute one minute more.  Add the juice of the lemon and continue to saute for 2 minutes. Add this mixture to a large bowl.

3.  Add the remaining meatloaf ingredients and combine making sure not to over mix.  On a greased sheet pan arrange the meatloaf in one layer.  Press down with your hands to get out all of the air.  Then shape into a loaf.  Pour a little olive oil on top.  Bake 40 - 50 minutes.

4. While the meatloaf is baking prepare the green olive pesto.  Place all ingredients in a food processor and blend until combined.  It will have a little bit of a chunky texture to it.

5. Top the green olive pesto on the meatloaf at the 20 minute cooking mark.  Continue to cook for an additional 20- 25 minutes.

6. Let the meatloaf rest for a few minutes before serving.

 Like my Facebook for more recipes==> DeAnna Lee 

Homemade Sloppy Joes

Sometime I just get to craving a good ol' Sloppy Joe!  They are the easiest things to whip together.  I love to top mine with some fresh pico de gallo.  It's so tasty!   I made these with ground turkey, so it's also healthy. You could use ground beef or chicken.  Whatever you're feeling that day!  The flavor profile stays the same.

Like my Facebook for more recipes====>  DeAnna Lee

Homemade Sloppy Joes

 

1 lb. ground turkey

1/2 onion

2 cloves garlic

1 bell pepper

1/2 cup ketchup

1/2 cup tomato juice (V8)

1 tbsp. yellow mustard

1 tbsp. brown sugar

1 tbsp. red wine vinegar

1 tbsp. Worcestershire

salt and pepper

1 package of Brioche buns

 

Pico de Gallo:

1 container of grape tomatoes

1/2 onion

1 jalapeno

1/4 cup fresh parsley

1 tbsp. olive oil

salt and pepper

 

1.  Over medium-high heat in a large skillet, brown the meat with salt and pepper.  When the meat is about half way done, add the chopped onions and bell peppers.  Saute five minutes.  Then add the garlic and saute one minute more.

2.  Add the remaining ingredients and simmer while you prepare the pico de gallo.

3.  Chop all the ingredients for the pico de gallo and add to a large bowl.  Add olive oil, salt, and pepper and mix well.

4.  Assemble your sloppy joe with a bun, the meat mixture, and top with pico de gallo.

Serve with homemade potato chips!

Like my Facebook for more recipes====>  DeAnna Lee

Turkey Balls

The key to making sure that you don't cheat when you are eating a low carb meal plan is to have lots of protein on hand.  These Turkey Balls are perfectly easy to put together and keep around when you have a craving.  Pair them with your favorite condiment, and you've got an in between meal time snack.  Or you could treat this as your dinner by adding a roasted veggie with it.

Like my page for more==>DeAnna Lee

Turkey Balls

 

1 lb. ground turkey

1 tsp. salt

1/2 tsp. pepper

1/4 cup parsley

1 cup low fat mozzarella cheese

1 tbsp. garlic powder

1 tbsp. onion powder

 

1. Preheat oven to 400 degrees.

2.  Mix all the ingredients together by hand in a large bowl.  Form into 1 inch balls and place on a baking sheet.

3.  Bake turkey balls 8 - 10 minutes.

Serve immediately or refrigerate and microwave on high for one minute when you're ready for a snack!

Cheddar Stuffed Burger & Chipotle Cream

Sometimes you just need a big ol' juicy burger!  After two weeks of eating really healthy, lean meat, my body must've been craving iron.  My taste buds were literally watering for beef!  I kept it healthy and went for it!

I made a Cheddar Stuffed Burger with Chipotle Cream and Pico de Gallo!

 

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Cheddar Stuffed Burger with Chipotle Cream & Pico de Gallo

 

Burgers:

1 lb. 96% lean ground beef

1 1/2 cups grated low fat cheddar cheese

1 tbsp.  Worcestershire sauce

1 tbsp. garlic powder

1 tsp. salt

1/2  tsp. pepper

 

Chipotle Cream:

1 cup Greek yogurt

2 tbsp. chipotles in adobo minced

1/2 fresh lime juiced

dash of salt and pepper to taste

 

Pico de Gallo:

1/2 onion

1 jalapeno pepper

2 tomatoes

1/4 cup fresh cilantro

1 lime juiced

1 tbsp. olive oil

salt and pepper to taste

 

1.  Mix all the ingredients for the burger together in a large bowl making sure not to over mix.  It will make the beef tough.  Form into four burgers.  Place in the refrigerator until you're ready to grill them.

2.  Combine all of the ingredients for the Chipotle Cream and refrigerate until ready to use.

3.  Chop all the ingredients listed for Pico de Gallo and mix together in a large bowl.  Refrigerate until you are ready to use.

4.  Preheat grill to medium-high.  Grill each burger 5-6 minutes per side.

5.  Make your burger by starting with ice burg lettuce, the burger, then top with the cream and pico de gallo.