Month: September 2019

Directions

Step 1:  Spray a pan with a little olive oil spray, over M/H heat cook the ground turkey.  Break it up with your handy, dandy, chopping tool while it browns.

Step 2: While your meat is cooking microwave the bag of fresh squash for a few minutes till soft.  I like to defrost my peas the night before in the fridge, so they cook up fast.

Step 3:   Add half the container of diced onions, half the bag of peas and the full bag of squash to the meat and continue to cook till meat is done.

Step 4:  Pour the bbq sauce on top and stir so that all is coated.

Step 5:  Cover with a lid and cook for a minute or so until done.

Step 6: Enjoy!

Directions

Step 1:  Mix a 1/4 C of dry falafel mix with water stir and let sit for 15 to 30 minutes in the fridge.

Step 2: While you are waiting for the mix to set cut a small cucumber into a few chunks and put into a ninja to dice up in under a second. ( You can find info on the ninja on my website under top picks)

Step 3:   When the falafel mix is ready to fry up heat up a non stick fry pan on M/H heat and spray with some olive oil.  Make 3 little falafel patties and fry them in the fry pan, no oil needed the patties will be flat but will taste the same.  Turn when one side browns and keep spraying with olive oil as needed.

Step 4:  Place three in the center of your tortilla ( to save calories and carbs, you can always use half a tortilla as well.)

Step 5:  Top with  1T of diced onions, and as much cucumber as you like from the diced cucumber ( no calorie change so use as much as you like), as well as 2T of tzatziki  dip.

Step 6: Enjoy!

Directions

Step 1:  Spray a pan with a little olive oil spray, and start heating up your chicken breast tenders over M/H heat.

Step 2:  To save on time slice up half a yellow onion into long thin strips while your chicken breast are cooking.  When they brown make sure to flip and keep spraying with a little olive oil to keep them nice and coated.

Step 3:  Add the onion strips to cook until onions are soft.  Sprinkle with turmeric while the onions are cooking and stir to give all a beautiful yellow color.

Step 4:  Add the full jar of roasted peppers and the chutney and stir all.  Cover and cook until done.  Once done place 1/6 of the mixture on half of a naan and roll up.

Step 5:  Enjoy!

Directions

Step 1:  Spray a pan with a little olive oil spray and set your stove top to m/h place defrosted cauliflower patties all around the bottom of the fry pan.

Step 2:  Open the turkey breast package and using a knife cut up the turkey into chunks directly in the package so you have thick chunks that you will place over all the patties.  ( you will have a bit of turkey left over)

Step 3:  Add sauerkraut over the top of the turkey, and then pour 8T of the Jalapeño sauce over top

Step 4:  Top with the shredded cheese and cover the pan until all the cheese melts and everything is nice and hot.

Step 5:  Enjoy!

Directions

Step 1:  Defrost tuna burgers on your counter for an hour or in fridge overnight.  Place one in a fry pan that was sprayed with a little olive oil spray to begin to cook.

Step 2:  When the tuna burger is cooked on one side flip it over and spray a little more olive oil spray.  Add the sauces on top and cover with a lid to heat all up, and cook burger through. Take your spatula and cut the burger in half when it is fully cooked.

Step 3:  Place one half into a taco shell, the shape fits perfect with the shape of the shell.

Step 4:  Top with a little bit of shredded lettuce.

Step 5:  Enjoy!

Directions

Step 1:  Place frozen polenta in a microwave safe dish and defrost, or if you know  you are making ahead of time, defrost overnight in your fridge.

Step 2:  Spray a pan with a little bit of olive oil spray and spread polenta all over bottom.  Set your stove on m so you don’t burn the polenta but you want it to get crunchy . ( The Trader Joe’s brand is what I use since there is spinach an all sorts of yummy’s in it) Place the quinoa burgers on top of the polenta.  Once again I like to have these already defrosted, so I put in the fridge the night before or let sit on my counter for a bit.

Step 3:  Put a half a slice of pepper jack cheese on top of each quinoa burger.

Step 4:  Place the lid on top of your pan and warm up all the ingredients.

Step 5:  Enjoy!

Directions

Step 1:  Cut a very ripe papaya in half lengthwise and discard the seeds. Then cut the half into two long halves giving you 4 quarters.

Step 2:  Place the papaya in a non stick pan that you sprayed with a little bit of olive oil spray, skin side down.

Step 3:  Put one chicken sausage on top of each papaya.

Step 4:  Pour half the jar of peach salsa over top so that some gets on each papaya boat.  Cover and heat till all warmed up.   ( the chicken is already cooked so you are just heating all through)

Step 5:  Enjoy!

Directions

Step 1:  Crack two eggs into a bowl and whisk with a T of oil, mix with one package of dry matzo meal from a box.  Let sit in fridge for 15 min to get cold.

Step 2:  While matzo balls are cooling in the fridge pour the 2 boxes of soup mix into a bowl and add the fennel, parsley, and mariposa mix ( this has celery, carrots, and onions already diced up so no prep work for you.)

Step 3:  Make your matzo balls mix should make 8 or 9 so size accordingly, and put them into the boiling soup.

Step 4:  Let boil until matzo balls are fluffy and veggies are soft.

Step 5:  Enjoy!