Sunday, November 16, 2014

Kale & Apple Salad with Capicola and Candied Almonds

Meal prep Sunday. Made these salads for work for tomorrow.

1/4 c blanched slivered almonds
1 tsp sugar
1 tsp cayenne pepper
Kosher salt

1 tsp extra-virgin olive oil
6 slices Capicola, finely diced
1 tbsp rice wine vinegar
1 tbsp caper brine (from a jar of capers)
2 tbsp pure maple syrup
Freshly ground black pepper
1/2 fuji apple, cut into matchsticks
Half of a bunch kale (about 4 oz)—stems discarded, leaves finely shredded

4 hard-boiled eggs, halved

Preheat a toaster oven to 200°. In a bowl, cover the almonds with water. Transfer to a sieve and shake out the water. In another bowl, combine the sugar, cayenne and a sprinkle of salt. Add the almonds and toss. Arrange the almonds on parchment paper–lined baking sheet and bake for 4 to 5 minutes, until the sugar is lightly caramelized and the almonds are golden.

In a skillet, heat the oil with the capicola and cook over moderate heat, stirring frequently, 2 -3 minutes. Stir in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples and kale and toss. Add eggs. Eat!

Jicama Corn Apple Salad

1 large jicama (about 1 1/2 pounds), peeled, julienned 
1/2 fuji apple, julienned
1 can corn, rinsed, drained
1/2 jalapeno, diced
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
Juice from 2 limes
Juice from 1/2 an orange
2 tbsp cider vinegar
1/2 avocado chopped

Toss together the jicama, apple, corn, jalapeno, red onion, avocado, and cilantro in a large serving bowl. Pour lime and orange juice and over all. Season generously with salt.

Let sit a half an hour before serving.

Friday, August 22, 2014


Devoured in minutes. Super yummy. Such a decadent Friday night nom nom!

1 live lobster (1.5 to 2 pounds)
2 garlic cloves, minced
3 tablespoons olive oil
1/4 cup white wine 
1/2 cup chicken broth
4 tablespoons tomato puree
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked angel hair pasta
1 cup fresh arugula or baby spinach, coarsely chopped
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Shredded Romano or Parmesan cheese, optional

In a giant pot (big enough to fit Mr. Lobster), boil salted water. Wait till it's a rapid boil, then drop in your lobster. Cook about 12 minutes or until he's bright red. A 2 pound lobster should boil for 13 minutes and a 1 1/4 pound lobster should boil for 11 minutes.

Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.

In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. 

Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.

Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.

Saturday, June 28, 2014

Zesty Lime Shrimp and Avocado Salad

I saw this on a friends FB page and it was all over IG for a hot minute too so I decided to make it. It tasted really similar to a ceviche (and especially since I chopped my shrimp). Super yummy!

Zesty Lime Shrimp and Avocado Salad
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Pistachio Crusted Baked Turkey Meatball

We had a fried meat ball of some sort at the Vendy Awards in Philly a few weekends ago and inside was a pistachio. Then we started thinking-- what if we crushed them and rolled a turkey ball in it and baked them? So yeah... then we made this. Served on top of cauliflower puree. Super healthy!

1/2 cup chopped pistachios
1/2 cup dry bread crumbs
1 egg, lightly beaten
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 piece whole wheat bread, diced
1 pound ground turkey

Preheat oven to 375°. In a large bowl, combine all ingredients less 1/4 cup pistachios and 1/4 cup breadcrumbs. Combine leftover ingredients into a shallow bowl. Shape turkey mixture into 1-in. balls. Roll in remaining pistachio mixture. Place meatballs on baking pan. Bake 18-20 minutes or until cooked through.

Monday, June 9, 2014

Southwestern Stuffed Spaghetti Squash

This dinner was soooo good! I am beyond full and satisfied. You can do so much with this dish. You can add chicken or beef or make it vegan. So healthy for you too!

1 medium spaghetti squash
1/2 red onion, chopped
2 garlic cloves, minced
1 c bell peppers, chopped (I used red, yellow, and orange)
1/2 Tablespoon ground cumin
Kosher salt and freshly cracked black pepper
1 cup cherry tomatoes, halved
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 1/2 cups Morning Star crumbles
1/2 cup freshly torn cilantro, plus more for garnish
1/2 cup grated low fat mexican cheese
4 tbsp light sour cream
1/4 avocado, diced

Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, and red bell pepper. Sauté 2 minutes. Stir in cumin and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.

Sprinkle with remaining cilantro and serve warm. Top with avocado and a side of sour cream.


** Note - I didn't mix my squash with the stuffing mixture. I just filled my squash and melted the cheese.

Sunday, June 1, 2014

Baked Turkey Quinoa Meatballs

I found the recipe for the turkey balls on Dr. Oz's website and then I made a few minor adjustments. The turkey was super light and fluffy and really filling. Definitely recommend them!

1 lb lean ground turkey
2/3 cup cooked quinoa
3 garlic cloves, minced
1 egg
1/4 cup red onion, diced
1/2 tsp black pepper
1/4 tsp dried oregano
salt and pepper to taste

Preheat oven to 350° F. Thoroughly cover a baking sheet with parchment paper or cooking spray. In a large bowl add ground turkey, quinoa, red onion, garlic, oregano, egg, salt and pepper. Mix well to combine. Roll into 1 to 1-1/2 inch balls and add to prepared baking sheet, spacing evenly. Bake for around 30 minutes until the meatballs are firm and cooked throughout. 

I served mine in a whole wheat pita with baby spinach and Tzatziki sauce (garlic cucumber dip). Trader Joe's sells a little tub all ready to go. I also made homemade skin on sweet potato fries, which is easy - just slice up potatoes and coat in 1 tablespoon olive oil and sea salt. Bake for 30 minutes. You can cook them the same time as your turkey balls and they will be done at the same time! BOOM!