Butternut Squash Pizza Crust

My cousin introduced me to this crust and I love it! Makes for yummy traditional pizza or BBQ chicken. Enjoy!

Butternut Squash Pizza Crust

• 3 Cups Mashed Butternut Squash
• 1 Cup fine corn meal
• 3/4 Cup ground oats (measure after grinding or buy oatmeal flour)
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 2 egg whites
• 1 tsp Dried Oregano
• pizza toppings

Begin by preparing the squash for roasting. Cut the squash in half lengthwise and scoop out the seeds. Lay cut side down in a roasting pan and fill halfway with water. Cook in a 200 C (400 F) oven for 40minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce the flesh of the squash. Let cool, then scoop out the flesh.

In a large bowl combine 3 cups of squash with the egg whites, corn meal, ground oats, salt, pepper, and dried oregano. Stir to combine.

Scoop the mixture onto a parchment lined (I use non-stick foil) tray and use your fingers to create small circles (about 8 inches) or onto a lined pizza pan, making sure that the edges are a little bit thicker. Bake in a 425 F (220 C) oven for 20-30 minutes or until the edges are crisp and golden and the center is set (and can peel away from the paper). The time for this will depend on the thickness and dimensions of your crust. Top with toppings and bake for another 10 minutes. Let sit a few minutes before cutting and serving.

TIP: This crust is thin and no-rise which means it can be a little soggy as it sits. To reheat with a crisp crust, put the slices in a dry pan over med-low to low heat. Cover and let the pizza warm through, this shouldn't take very long as it is a thin pizza.  It will be crisp on bottom and gooey on top. Enjoy!

Pre-baked, topped, and ready to pop back in the oven:

 Kid approved!

Adapted from wholeheartedeats.com - squash pizza

Black Bean & Sweet Potato Hash

A favorite meal when I just need to throw something together from my pantry staples. Goes great with fresh lettuce greens and sour cream.

Black Bean & Sweet Potato Hash

• 1 large onion, chopped
• 1 medium sweet potato, peeled and cut into 1/2-inch dice
• 1 or 2 red potatoes, diced
• 2 large cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (sub a 4 oz can of mild green chiles for less heat)
• 4 teaspoons ground cumin
• 1/2 teaspoon salt
• 3/4 cup water
• 3/4 cup frozen corn kernels
• 1 15-ounce can black beans, rinsed
• 2 tablespoons chopped fresh cilantro
• Freshly ground pepper, to taste
• Splash of lime juice (if desired)

Sauté onions in a little cooking spray or broth until browned in spots, 3 to 5 minutes. Add sweet potato & red potato and cook, stirring, until they start to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeño (or green chiles), cumin and salt; sauté until fragrant, about 30 seconds. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes. Stir in corn and black beans and cook until heated through. Stir in cilantro and season with salt and pepper. Serve with lime juice if desired - also go great over greens.

Edamame Succotash with Cous Cous

I didn't have high hopes for this recipe, but then I was taken aback by its great flavors.  This will be a repeat for dinners or as a side dish to fish or chicken.  It tastes great when cooled as well, so I'm thinking this would go great in sack lunches someday too (pictured as my son's lunch).

Edamame Succotash with Cous Cous (adapted from parents.com)     

• 2  tsp.  extra-virgin olive oil
• 4  green onions, sliced, white and green parts separated
• 1  cup  corn kernels (2 ears corn if using fresh)
• 1  cup  shelled frozen edamame (soy beans, found in freezer section)
• 1  chopped red sweet pepper
• 1  tsp.  marjoram (oregano can be subbed if you don't have it)
• 1 c chopped carrots
• 1 zucchini, chopped
• 1  cup  low-sodium chicken or vegetable broth
• 1/2 Tbs  cornstarch
• 1/2 c cous cous (or other grain) prepared with broth in place of water

Heat oil in a large skillet over medium-high heat. Add carrots and white part of green onion and cook until carrots begin to soften. Stir in corn, edamame, sweet pepper, zucchini, & marjoram, and cook, stirring often, until the vegetables are crisp-tender, 4 to 5 minutes. Stir together broth and cornstarch; stir into corn mixture. Reduce heat to low, cover and simmer until veggies are as soft as you like.  In the meantime, prepare cous cous or other grain.  Remove lid from pan, cook and stir until thickened, bubbly, and liquid almost evaporates.  Add cous cous and greens from onions. Stir to incorporate.  Serve immediately or cooled.

Pumpkin Chili

This chili is my new FAVORITE (and I've tried a lot of recipes). The pumpkin flavor is hidden, it just add a richness and thickener to the sauce.  The original recipe called for meat, but I altered it a bit to make it vegetarian, but I'll put the meat instructions in also, because I might want to try it that way someday too.

About the pic - I LOVE serving chili over baked potatoes, but it also can be eaten alone, over rice, or as delicious Navajo Tacos/Taco salads.

Pumpkin Chili (adapted from realmomkitchen.com)

This is my vegetarian version, look below for meat instructions:

• 1 HUGE sweet onion (or 2 small), chopped
• 1-1/2 sweet peppers, chopped (I used red, but yellow or orange would work too)
• 3 garlic cloves, minced (use 3/4 tsp garlic powder if you don't have garlic on hand)
• 3 cups chicken or vegetable broth
• 3 cans (15 ounces each) beans of your choice (I used black beans, no-salt pinto, & light Kidney), rinsed and drained
• 1-2 cups frozen corn kernels (the more you use the sweeter the chili, I only used about 1 cup)
• 1 can (15 ounces) solid-pack pumpkin (such as Libby brand)
• 1 can (14-1/2 ounces) petite diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

In a large skillet, saute the onion & pepper with a little cooking spray until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

For the meat version: Cut back this recipe to be only 2 cans of beans and 1 pepper. Add to it 2 cups of cooked ground beef, ground turkey, or shredded chicken. If using beef, you may also want to change to beef broth, but I haven't tested that version, so I can't vouch for its tastiness.

Curry & Coconut Vegetable Stew

Home run for healthy, home run for taste! 

Normally I steer clear of coconut recipes because of the high cholesterol/saturated fat content, but for this I used my soy-coconut milk recipe and had great results.  This is a meal that will be repeated in our house.

Curried Vegetable and Chickpea Stew (adapted from thekitchn.com)

• 1 teaspoon olive oil
• 1 large onion, diced
• 2 medium white or red potatoes, peeled and diced
• 2 tsp salt
• 1 Tablespoon curry powder
• 2 teaspoons brown sugar
• 1 tsp ginger powder
• 3 garlic cloves, minced
• 1 jalapeno chili, seeded and minced (for milder curry, I used a 4 oz can of mild green chiles)
• 2 cups low sodium vegetable or chicken broth
• 2 (16-ounce) cans beans, drained and rinsed (originally chickpeas, but I used a combo of chickpeas and pinto, you can use any beans you like)
• 1 bell pepper, diced (I used red)
• 1 small head of cauliflower, cut into bite-sized florets
• 1 cup carrots, chopped
• 1 (28-ounce) can diced tomatoes with their juices
• 8 ounces baby spinach (most of a 10 oz package)
• 1 cup coconut milk (I used my imitation recipe here)

Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

To the slow-cooker, add the rest of the broth, beans, pepper, cauliflower, and the tomatoes with their juices. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

**Kim's note: at this point, if you'd like a thicker sauce, remove some of the liquids, wisk them with 1 Tbs cornstarch, then return them to the slow cooker, stirring to incorporate.

Slice spinach into thin strips, then again into chunks. Reduce heat to warm, stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Serve, or leave in the warm slow cooker until ready to serve.  Taste and adjust salt, pepper, and other seasonings as needed.

Serve on its own or over cous cous, rice, or quinoa.

Lemony Bulgur Salad

I made this for dinner when I just needed something that I could throw together from my cupboards and I LOVED it!

Hubby and I agreed that it might go better as a side than a main dish, but it is packed with protein so it can stand on its own if needed.  I'm thinking I'll make this again the next time Hubby wants fish - side for him, meal for me and Son.

Lemony Bulgur Salad (adapted from a Kid's food app on my phone)

• 1 cup uncooked bulgur (this is a whole grain, you could sub cooked quinoa, rice, or couscous if you don't have this)
• 1/3 cup dried cranberries
• 1 cup boiling water
• 2-3 Tbs fresh lemon juice
• 1 Tbs olive oil
• 1 Tbs honey
• 1 clove garlic, minced
• 1 can beans (Great Northern, Kidney or Chickpeas, use what you like) drained & rinsed
• 1 tsp parsley
• 1 onion
• 1 stalk of celery, minced*
• 1 handful of baby carrots, chopped*
• 1/4 cup nuts, chopped (I used raw cashews, but almonds, walnuts, sunflower seeds would be great)
• Baby Lettuce leaves (optional)
• salt and pepper to taste

Combine bulgur and cranberries in a large bowl. Pour boiling water over bulgur mixture. Cover the bowl with foil. Let stand until all the water is absorbed and bulgur is tender, about 30 minutes.

Meanwhile, saute chopped onion in a fry pan over med heat until softened and browned. Add minced garlic clove and continue cooking until fragrant.  Add beans to the onions and garlic, cook until heated through then cover and removed from heat.  Chop veggies, and whisk the lemon juice, olive oil, and honey together in a small bowl.

Once the bulgur is cooked add dressing, bean/onion mixture, carrots, celery, and parsley to the bowl and stir to combine. Season with salt and pepper to taste. Serve at room temp as is, or lay down a bed of baby lettuces first.

* Next time I'm going to up the veggies even more! Some sweet potato might be good, or even apple slices.

Hearty Vegetable Stew

Found this recipe labeled as a "soup" but it is so thick and wonderful I had to rename it as stew. A New fav for me - I'm going to make it again to use up the juice and freeze it for a rainy day.

Hearty Vegetable Stew (adapted from allrecipes.com)

• 3 celery ribs, chopped
• 1 small onions, chopped
• 1 cup chopped carrots
• 1 (14.5 oz) can petite diced tomatoes
• 3 cups low-sodium tomato-vegetable juice (like V8, I used Mott's)
• 2 cups water
• 1 small zucchini, chopped (or 1 leek, but I didn't have one)
• 1 large or 2 small red potatoes, chopped
• 1 cup corn
• 1 can of no-salt beans, drained and rinsed (use what you like, mine were pinto)
• 1 Tbs low-sodium soy sauce
• 1/4 tsp thyme
• 1/4-1/2 tsp black pepper (with 1/2 you do get a bit of a bite to it)
• 1/4 tsp garlic powder
• 1 pinch of dry dill
• *I think 1 cup of green beans would also be FAB in this, but I didn't do it the first time)
• Optional - a cooked grain, rice, barley, quinoa, etc.

Throw everything in your slow cooker and cook it on low until veggies are tender. I let mine go all day (about 8 hours), then saved it in the fridge to eat the following day. Serve over the grain it you'd like.*

* I say to do it this way, because the original recipe called for rice in the stew, and it pretty much completely dissolved. Saucier stew over brown rice would have been better.

Veggie Joes

Love Manwich?  Then do not read this post.
Love meatless chili? Then you might be intrigued.

I found a recipe for vegetarian Sloppy Joes, I made it my own without oil and with extra veggies, but then I served it up on brown rice and had a meal that even my healthy brother could eat.  It’s tasty, but it has a bit more of a kick than I expected, so watch for that if you’re sensitive.  We aren’t super spicy people around here but Jay and I devoured it, no prob.
 
If anyone tries this on buns I’d love to hear about how it holds up.  I also think it would be great with the rice I used but also in lettuce wraps and with a glob of sour cream.

Veggie Joes (adapted from Allrecipes.com)

• 1/2 c chopped onion
• 1/2 c chopped celery
• 1/2 c chopped carrots
• 1/2 small zucchini, cubed into small pieces
• 1/2 bell pepper (I used yellow), chopped
• 1 clove garlic, minced
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 1/2 tablespoons chili powder
• 1 Tbs tomato paste
• 1 Tbs white vinegar (I used rice vinegar)
• 1/2 tsp ground black pepper
• 2 (15 ounce) can kidney beans, drained and rinsed
• Rice, rolls, buns, lettuce wraps, whatever you plan to serve it with

Add onion, celery, carrot, bell pepper, and garlic to a large frying pan. Saute using water until veggies are tender (by this I mean, add water one tablespoon at a time, adding the next after the first evaporates – no oil, tender veggies, no extra moisture). Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes. Stir in kidney beans, and cook an additional 5 minutes. Serve however you want.

Kim’s note: Next time I’m thinking of cutting back about half a can of beans and adding even more carrots and some corn.

Black Bean & Rice Veggie Burgers

This is actually a 2 part recipe, so we’ll start with beans & rice:


For beans and rice, in a 10-inch skillet cook 1/2 cup finely chopped onion until tender, just a few minutes. Stir in 1/4 cup uncooked brown rice; stir for 1 minute. Add 1 1/4 cups low-sodium chicken broth, 1/4 teaspoon dried thyme, and 1/8 teaspoon pepper. Bring to boiling; reduce heat to med-low. Cover and simmer 40 minutes. Stir in 1 15-ounce can black beans, rinsed and drained. Heat through. Makes 2 cups.

Black Bean & Rice Veggie Burgers

• 2 Tbs. finely chopped carrot
• 2 Tbs. finely chopped red pepper
  
• 2 Tbs. frozen whole kernel corn
  
• 1.5 cups cooked beans and rice*
  
• 1 egg yolk
• fine dry bread crumbs

Instructions: Combine carrot, corn, and red pepper in a small microwave safe bowl, cover with loose saran wrap and microwave on high for about 2 minutes until softened. Meanwhile place beans and rice in a larger mixing bowl and mash. Stir in the veggies and egg yolk until well combined. Using your hands form a small palm size ball of the bean-veggie mixture. Roll ball in the bread crumbs then flatten to the size of a burger patty. Repeat until all of the mixture is used, makes about 4 patties. Cook veggie patties in a skillet on med-high heat for about 3 minutes per side, or until they reach desired doneness. Serve in hamburger buns with all of your favorite hamburger toppings.

*Some fun ideas – before cooking time ends on burgers add some grated cheese and cover with pan lid four about a minute to make veggie cheeseburgers. Top with lettuce, tomato, A1 sauce, BBQ sauce, ketchup, mustard, onion, whatever you like! I also had one patty in a lettuce wrap and it was great!

White & Wild Rice Chicken Lettuce Wraps

A family favorite – it’s fresh, flavorful, good for you, and way more filling than we expected! With a couple of tweaks to the original recipe I cut the oil and freshened it up. Our favorite way to eat this is as lettuce wraps, it is also awesome on it's own, on a bed of lettuce, in a wrap, or a pita.

White & Wild Rice Chicken Lettuce Wraps

• 1 box (6 oz) natural, low-sodium, white-and-wild rice mix
• 3 Tbs rice vinegar
• 1 Tbs honey-dijon mustard
• 1/4 tsp pepper
• 1/4 c. natural apple sauce
• 1 lb cooked, shredded chicken
• 1 gala apple, cored and chopped
• 1 green onion, sliced
• 2 large celery ribs, chopped
• 1 carrot, chopped
• 1/2 c. almond slices
• 1/2 c. dried cranberries
• large full lettuce leaves for wraps

Prepare rice mix according to box directions, omitting oil if called for. Meanwhile, combine vinegar, mustard, pepper, and apple sauce in a small bowl. In a larger serving dish combine chicken, apple, onion, celery, carrot, almonds, and cranberries. Mix until evenly blended. Once rice cooks, add to serving dish and mix in. By tablespoon scoops add the “dressing” mixture to the rice salad, stirring between each addition. Use as much dressing as needed to coat all of the ingredients (I didn’t use all that I made, but close). Scoop salad mixture into lettuce leaves and enjoy!

*Kim’s Note: to cook the chicken, I boiled it on a med-high heat, and then shredded it by hand. This kept the moisture in, and saved the healthy element of this recipe by not frying.

Dairy Free Stroganoff

This is a recipe for my Dad and Mom who are dairy free and mostly meatless.  The spices are just right for a stroganoff sauce, and the sauce is smooth and creamy enough to make you think you're having dairy.

Dairy Free Stroganoff

• 1 can white beans (mine were salted)
• 1/2 c. raw cashews
• 3 beef bullion cubes
• 1-2 Tbs Worcestershire sauce (I used 2, but Hubby thought it was a little too spicy, so next time I'm thinking 1.5, but add as much as you like)
• 1/2 tsp black pepper
• 1 c. water
• 4 medium mushrooms (or more for slicing if you REALLY like them)
• 1 onion

Chop cashews in a blender or food processor until finely ground.  Add 1 cup water and blend again. Add beans (rinsed and drained), bullion, worsh sauce, pepper, and 1 mushroom.  Blend until liquified.  In a sauce pan saute the chopped onion until softened, then add the mushroom and continue to saute until they brown and cook down a bit.  Add sauce, reduce heat to low, cover and simmer to finish cooking the veggies and to blend flavors. Watch it though! Mine thickened, so I added about 1/4 cup water two times during this proccess.

While the sauce simmers, cook up rice, noodles, or potatoes to serve the sauce on.

Sweet Potato & Black Bean Enchiladas

This is another recipe that I was too excited about to wait to post it.  I know what you’re thinking – sweet potatoes in Mexican food, what?  But I’m telling ya, this blend of flavors is as delicious as it is unique.

Sweet Potato and Black Bean Enchiladas

• 2 sweet potatoes (cooked, peeled and mashed)
• 4 tablespoons cilantro (chopped, divided)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 can black beans (drained and rinsed)
• 1/2 cup water
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons soy sauce
• 1 package Flat Out Light wraps (the 90 calorie kind)
• baby spinach leaves (torn)
• 1 can green chili enchilada sauce
• 1 handful cheddar cheese (optional)

Peel, cook, and mash sweet potatoes (I steamed mine in the microwave, but you could boil them too). Mix the sweet potatoes, and 2 Tbs of the chopped cilantro. Saute onions with a little cooking spray until translucent.  Add the garlic and saute until fragrant, just about a minute.   Add the beans, water, chili powder, and cumin, soy and cook until most water has evaporated. Mix in the cilantro and remove from the heat. Mix in the mashed sweet potatoes, until they loose their orange color.

Load your tortillas with bean/potato mixture and torn spinach leaves (if using).  Place in lightly sprayed baking dish.  Repeat until all enchiladas are rolled.  Top with enchilada sauce and cheese (if using).  Bake at 350 degrees for about 20 minutes, (edges will start to crisp).

Serve with tomatoes, lettuce, avocados, sour cream, or anything else you might fancy. : )

Variations: 1) Leave off cheese for lactose-free meal. 2)Just eat the stuffing for a really healthy snack/lunch.

Vegan Alfredo Sauce

I'm not going to say that this is a perfect match to the cream laced alfredo sauce that we all know, but I will say that it is:

Dairy Free

Packed with protein and fiber

YUMMY!

We made ours into a Baked Penne Florentine, but it would also be wonderful with any noodle or baked with layers of potatoes like an au gratin dish.  If you experiment with it, let me know how it goes. : )

Vegan Alfredo Sauce (adapted from hearthealthyonline.com)

• 1/4  cup vegetable or chicken (if you aren't going strictly vegan) broth
• 1  medium onion, chopped
• 4  cloves garlic, minced (plus more to taste)
• 1/2  cup raw cashews
• 3/4  cups water
• 1  15- to 16-ounce can white beans, any variety, rinsed and drained
• 2  teaspoons lemon juice
• 1/2  teaspoon mustard powder
• 1/4  teaspoon salt
• 1/4  teaspoon black pepper
• 1/2 tsp Italian Seasoning (optional)

In a small saucepan, combine broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Add more broth if needed to keep veggies moist during the cooking process. Remove from heat and set aside.

Place cashews in a food processor. Cover and process until finely ground. Add the water; blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth. Taste your sauce.  When I did, I felt there was too much nut flavor so I added 1/2 tsp of garlic powder and 1/2 tsp Italian Seasonings and blended again.  If you think your sauce is too thick, you can add up to 1 cup more water and blend at this point as well.  Next time I plan to add some sun dried tomatoes as well for a bit of punch.

At this point I added my sauce to whole wheat pasta and about 1/2 bag of chopped baby spinach.  I mixed them together and baked them for 25 minutes at 350 degrees.

Spanish Red Beans and Rice

I made this tonight by throwing some things together that I had around. I didn't take pics, since I didn't plan to post it, but Mom and Dad asked for the recipe so here goes.

Spanish Red Beans and Rice

• Cooked Brown Rice (I had about 3.5 cups, but you could use as little as 2)
• 1 med onion, finely chopped
• 1 zucchini, finely chopped
• 2 handfuls of baby carrots, finely chopped
• 1 cup or so of frozen corn
• 1 can kidney beans
• 1 can pinto beans (I used no salt pintos and it was still great)
• 3 cloves garlic, minced 
• 1 (8 oz) can tomato sauce
• 1 Tbs chili powder
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 cup cilantro, chopped
• splashes of chicken broth

I set my brown rice to cook, then I chopped my zuchini, onion, and carrots using a food processor to make them very fine - the idea was to hide the sneaker veggies from my picky eater. Next I threw all of the veggies into my biggest frying pan with a few splashes of broth.  I sauteed them on med-high heat until they softened up (which was very fast since they were so fine). Next I added the garlic and cooked it until just fragrant.

Next add tomato sauce and all of the spices, stir to combine.  Next add the cooked brown rice and cilantro. Mix together until rice, sauce, and veggies are evenly distributed. This is meant to be a play on Red Beans and Rice + Mexican Rice, so it won't be very saucy. If you're worried that it is too dry, you can always add a few more splashes of broth. 

Serve with fresh chopped tomatoes on top - also wonderful with avocados, sour cream, and baked chips.

Turkey Bolognese Sauce

This is a great switch for traditional marinara sauce.  I loved the flavor - not too sweet, the creaminess and the surprise veggie.

Turkey Bolognese Sauce (adapted from Better Homes and Gardens)

• 1 lbs.  ground turkey (lean, but not the leanest, 93% worked well)
• 1  large  onion, chopped (1 cup)
• 2  medium  carrots, chopped (1 cup)
• 3  cloves  garlic, minced
• 1  cup  half-and-half or milk
• 1  cup  chicken broth
• 1  Tbsp.  red wine vinegar
• 1  28-oz. can  petite diced tomatoes (undrained)
• 1  6-oz. can  tomato paste
• 2  tsp.  Italian seasoning, crushed
• 1/2  tsp.  ground black pepper (or more to taste)

In your largest skillet brown ground turkey, onion, carrot, and garlic until meat is no longer pink, stirring occasionally. Drain off fat.

Add half-and-half. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until half-and-half is nearly evaporated. Stir in broth, then vinegar. Return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly evaporated. Stir in tomatoes, tomato paste, seasoning, and pepper. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until thickened.

Serve over your favorite noodles or even rice.

EXTRA STEP:  For my picky eater, I took about half of the sauce and blended it until smooth then mixed that sauce with his noodles.  I added the rest back to the original sauce and I loved it that way!  The texture of the ground sauce mixed with the creaminess of the half and half made me think of a cheesy lasagna while I was eating.

BBQ Turkey Meatloaves

Hubby and I agreed that our favorite mini meatloaf recipe is still the one from Cook Yourself Thin, however these were RAD too!  The veggies give great moisture to the leanest ground turkey and are complimented well with your favorite BBQ sauce.

It's kind of funny - they look like biscuits on the cookie sheet, but throw a little BBQ sauce on top and you get a more loafy look.

BBQ Turkey Meatloaves (adapted from allrecipes.com)

• 1 finely chopped zucchini
• 1 finely chopped onion
• 1 red, orange, or yellow bell pepper, finely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous
•  2 egg whites
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup barbecue sauce, or as needed

Preheat oven to 400 degrees. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill a 1/2 cup measuring cup with turkey mixture, dump out onto a cookie sheet that's been prepared with parchment paper, no-stick foil or cooking spray.
 
Bake in the preheated oven until juices run clear, about 25 minutes. Smear each loaf with BBQ sauce (amount as desired). 

Veggie Pita Tostadas

This recipe is a killer, and I'm so proud because I invented it myself!  Making all of the components can take a bit of work, but a good food processor/chopper saves tons of time.

Veggie Pita Tostadas

• 1 recipe of Benito Bean Dip
• 1 red pepper, diced small
• 1 red onion, diced small
• 1/2 small jicama, diced small
• 1 bunch cilantro, chopped
• 1 can pinto beans (I used no-salt beans, then added a bit of salt to taste)
• 1 tomato, thinly sliced (optional)
• 1 package whole-wheat pita bread

Make the bean dip ahead of time and store in the fridge until needed.  Dice all veggies to similar size, then saute in their own juices until tender. Add cilantro and beans, continue stirring until heated through.

Preheat oven to 400 degrees and line a cookie sheet with parchment paper, non-stick foil, or cooking spray (I used foil). Slice the pitas to just be one layer (not a pocket).  Lay out the thin sliced tomatoes on the pitas, then top with a thick-ish layer of bean dip.  Put in the oven until edges brown and it is warmed through (should only take a few minutes). Remove from oven and top pitas with the bean/veggie mixture. Serve with avocado, sour cream, cheese, lettuce, more tomatoes, anything you want as a topper.

Black Bean Extravaganza

This is a very simple dish, with beautiful flavors. Eat it and feel good about what's going in your body!

Black Bean Extravaganza (adapted from Whole Foods website)

• 2 cans black beans, rinsed and drained 
• 1 cup reduced-sodium vegetable or chicken broth 
• 1 teaspoon chili powder 
• 2 to 3 tomatoes, chopped 
• 1 small-med onion, chopped 
• 1 can water chestnuts, drained OR 1/2 small jicama, chopped
• 1 cup frozen corn
• 2 small bell peppers, any color, seeded and chopped 
• 1 bunch cilantro, rinsed and chopped 
• 1 avocado, peeled and sliced 

Saute onion and peppers until soft. Add jicama/water chestnuts and corn, and saute until warmed through. Add beans, broth, chili powder, and bring to a low boil. Drop heat to low-simmer, cover, and let the flavors work together. Chop tomatoes and avocado. Mix cilantro into bean mixture and stir until wilted. Serve bean mixture over rice and top with tomatoes, avocados, and anything else you like (non-fat sour cream was great).

Slow Cooker Indian Chicken

The original recipe was called Butter Chicken, but I killed the butter, simplified the spices, and adapted it to my slow cooker to make it easier for a busy mom.  Goes great with warm naan!

Slow Cooker Indian Chicken

• 1 medium yellow onion, peeled and diced
• 2 cloves garlic, finely minced
• 1 jalapeño, seeded, and finely chopped
• 1 tsp olive or canola oil
• 3 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon cardamom
• 1/2 teaspoon coriander
• 1 can (6 oz.) tomato paste
• 2 cups chicken broth
• 1/2 cup fat free half-and-half
• 3-4 boneless, skinless chicken breasts, trimmed
• 1/4 c. chopped fresh cilantro

In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder. Cook stirring, constantly for another minute.

Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Place chicken breasts in bottom of slow cooker, add sauce to cover.

Cook on low for 4 hours, or until chicken is cooked through. Shred chicken meat, turn slow cooker down to warm, pour in the half and half and cilantro, stir to incorporate it, then let the mixture warm until time to serve

Serve over hot cooked rice.

Lemon Broccoli Chicken

Click HERE if you’d like to see the original Campbell's recipe, or keep reading to see my version.

Lemon Broccoli Chicken

• 4-5 chicken breasts (depending on the size of pieces and your skillet, I fit 5)
• 1 lemon (to be juiced and zested)
• lemon-pepper spice
• 1 can cream of broccoli soup
• 1/2 c. milk
• 1 tsp. sugar

Clean and trim chicken pieces of excess fat or gristle.  Sprinkle chicken pieces (on both sides) with lemon pepper.  Warm skillet over med-high heat and spray with a little cooking spray.  Brown chicken in pan, turning once.  While chicken cooks, stir together in a bowl the soup, milk, sugar, and lemon zest and juice.*  Drain excess juice from skilled then pour sauce over chicken, bring to a boil, then reduce your heat to low, cover and cook for about 5 minutes or until chicken is cooked through.  Serve chicken with sauce over rice with lots of steamed veggies.

*Kim’s notes:  I used the zest and juice of a small lemon yielding about 1/2 tsp of zest and 2 tsp of juice.  To zest the lemon without a true zester, clean the skin then run the lemon in short motions over the smallest grate on your cheese grater.  To get juice from a lemon with ease, first, before cutting your lemon, roll it on the counter, pushing down with the heel of your hand.  Do this several times loosening the juices.  Cut the lemon in half and squeeze.