Tacos are a favorite in our house! This is a fun and lighter way to enjoy all the delicious taco fillings in a crisp, crunchy lettuce cup. They taste great anytime, but I especially love them on a warm summer evening. The beauty of make-your-own tacos is everyone can customize their own! Click over to
type2diabetes.com to see my recipe. Enjoy!
...click here for the recipe!
Plan ahead to par bake the meatballs in the oven to lock in their juices then let your slow cooker simmer away for some delicious, tender and flavorful meatballs. Serve over pasta or simply with some fresh steamed broccoli. Use gluten-free oats to make this gluten-free. Click
here to see my recipe. Enjoy!
...click here for the recipe!
Happy Friday Sweet Readers! I'm looking forward to a fun night in with friends tonight then getting ready to spend time with family over the vacation. I may pop in with another recipe or two but if not, I will be back in the New Year with some amazing new recipes for you all to enjoy.
This polenta casserole is such a comfort food dish and one that I love! The polenta is creamy and hearty and has a great bite to it and yet has no cream! It's a great option to bring to a potluck party or to someone who is needing some extra help during the holidays and could use a hot meal. Go spread the Christmas cheer and eat well! Click over to
type2diabetes.com to see my recipe! Enjoy!
...click here for the recipe!
Buying a turkey breast instead of a whole turkey is easy and perfect for a mid-week dinner or smaller family gathering. No carving needed just slice it into thick, juicy slices perfect for dinner as well as leftovers for sandwiches, soups or as a high-protein salad topping. Just top with fragrant herbs and cook it up in the slow cooker! Click over to
type2diabetes.com to see my recipe. Enjoy!
...click here for the recipe!
Shepherd's pie is a classic Irish comfort food that we love! This is my healthier version with lean ground turkey and extra veggies beyond the traditional peas and carrots. Creamy potatoes on top make this a delicious comfort food, perfect for dinner tonight! Click over to
www.type2diabetes.com to see my recipe.
...click here for the recipe!
Fresh and zippy, these turkey tacos are wrapped in lettuce instead of tortillas. I must confess I'm not a fan of pineapple but I've made it a point to not pass any pineapple aversions onto our kids. My awesome hubby came up with this salsa and my peeps love them some pineapple! I had my lettuce wraps with our
fresh salsa instead and they were delicious. Check out our recipe over at
type2diabetes.com. Enjoy!
...click here for the recipe!
Spaghetti squash has great nutritional value and works beautifully as a substitute for refined pasta. On it’s own, squash is not overly sweet, so it lends itself well to savory dishes. The high protein ground turkey rounds out the dish and helps keep you feeling full longer. Click over to type2diabetes.com to see my recipe.
...click here for the recipe!
I have been craving chili and cornbread lately but it doesn't really fit into our whole gluten free, dairy free, tomato free way of eating that we've adopted in recent months for my hubby's sensitive tum. I used to make this killer chili cornbread casserole that is am.az.ing! If you're interested...make up my
turkey chili recipe in an oven safe pot then mix up a box of cornbread mix and pour the cornbread batter all over the top of the chili. Put the whole thing in the oven for 15-20 minutes until the cornbread is set and golden brown then sprinkle with cheese and cilantro. Every scoop has some chili and some warm crusty cornbread. Yummo.
Anyway, I digress. This post is an ode to my chili cornbread casserole and is quite tasty in it's own right. If you don't have a stovetop-to-oven-safe pot you can do the first step on the stove then transfer the mixture to a baking dish to finish in the oven. I hope you try it and enjoy this hearty, warm, one pot wonder perfect for fall.
Recipe: (serve 4-6)
Ingredients:
1 1/4 pounds lean ground turkey
2 cloves garlic, minced
1/2 red bell pepper, diced
1 (14oz) can cream style corn
1 (14oz) can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground chili powder
salt and pepper
Fresh cilantro, chopped for garnish
cheddar cheese, shredded for garnish (I cheesed up just half)
red onion, diced, for garnish
For the topping:
1 1/4 cups finely ground corn meal or polenta
3 cups low sodium chicken broth
1 tablespoon butter
Directions:
1. Preheat oven to 400'F. In a large oven safe pot over medium high heat, brown the ground turkey breaking it up as it cooks, about 5-7 minutes. Add the garlic and bell pepper to the turkey and saute another 2-3 minutes. Add in the creamed corn, black beans and spices and stir to combine. Season with 1/8 teaspoon each of salt and pepper, simmer over low heat while you prepare the cornmeal topping.
2. Bring chicken broth to a simmer and slowly add in the corn meal whisking constantly so it doesn't clump. Stir and mix for 3-4 minutes until the cornmeal thickens but is still pour-able. Add 1 tablespoon of butter and a pinch of salt and pepper and stir to combine.
3. Pour the cornmeal "batter" right on top of the turkey mixture and gently smooth with a spatula. *If you don't have an oven safe pot, transfer the turkey to a baking dish before topping with cornmeal. Bake in a 400'F oven for 10 minutes then turn the oven to BROIL, add cheese if you're using it and broil for 5 minutes more until cornmeal is set, golden brown and the cheese is melted. Remove from oven and let sit 5-10 minutes. Top with cilantro and diced red onion, enjoy.
...click here for the recipe!
These stuffed peppers were quite tasty. Stuffed with a mix of nutty brown rice, well seasoned-ground turkey, vegetables and black beans they are hearty and delicious. Similar to our
Stuffed Peppers, it's always fun to be able to eat the bowl {the pepper}. Serve these up with some fresh green salad for dinner tonight. This recipe makes a lot so you'll have some for lunch tomorrow. Enjoy!
Turkey Stuffed Peppers Recipe (serves 6)
* 1 lb lean ground turkey
* 1 clove garlic, minced
* 1/4 cup onion, chopped
* 2 tablespoon chopped fresh cilantro
* 1 teaspoon garlic powder
* 1 teaspoon cumin powder
* 1/4 teaspoon salt
* 1 large carrot diced, about 1/2 cup
* 1 large handful fresh spinach leaves, about 1 cup
* 4 large sweet red bell peppers, washed
* 1 1/2 cups chicken broth
* 2 cups cooked brown rice
* 1/2 can black beans, drained and rinsed
* shredded cheddar cheese
Directions:
1. Cook the rice as per package directions, I like to cook my rice in chicken broth rather than water to add more flavor. Heat oven to 400°F.
2. Heat large skillet over medium-high heat and sauté ground turkey until cooked through and no longer pink, about 10 minutes. Add onion, garlic, carrots and cilantro to the pan, sauté about 2 minutes more. Season with salt, garlic powder and cumin for about 2 minutes to toast spices. Add spinach leaves and 1 cup of chicken broth, mix well and simmer on low for about 5 minutes. Add rice and black beans, remove from heat and stir to combine. Season to taste.
3. Slice the bell peppers in half lengthwise, remove all seeds and place in a large, shallow baking dish. Using an ice cream scoop, scoop the meat mixture into each pepper half into heaping mounds. Once all your peppers are stuffed, pour 1/2 cup of chicken broth into the bottom of the pan or enough that it's about 1/4-1/2 inch deep. {if you run out of peppers and still have filling left over try what I did and fill a couple small ramekins with the stuffing and add to the baking dish} Cover baking dish tightly with aluminum foil and bake for 30-35 minutes. Top with shredded cheddar cheese and serve hot along with some fresh green salad.
...click here for the recipe!
What's not to like about a bowl of steaming, flavorful, cheesy broth with tasty meatballs? My family loved it, the kids too. It's rich without being heavy. I added collard greens, which stand up very well in this soup. Check out the recipe to see how I made the meatballs gluten free. Serve this with some crusty bread and a fresh green salad and you've got dinner...and...lunch the next day!
Recipe: (serves 8)
Ingredients
for the Meatballs:
1 small onion, minced
1 teaspoon Italian Seasoning
1/4 cup Egg Beater's (or 1 egg)
4 garlic cloves, minced
1/2 teaspoon salt
1/4 cup plain gluten free oats (or 1/4 cup plain breadcrumbs)
1/2 cup Parmesan cheese, grated
~1 1/2 pounds lean ground turkey
pepper
For the soup:
10 cups low-sodium chicken broth (or vegetable broth)
1 bunch collard greens, stems removed, greens chopped or 5-6 handfuls fresh spinach leaves
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and pepper
Directions:
1. Bring broth to a simmer in a big soup pot.
2. In a medium bowl mix together Ground turkey, onion, Italian Seasoning, Egg Beater's, garlic, salt, cheese and oats. Add a twist of fresh ground pepper and stir to combine. Form the meat mixture into small bite-sized meatballs {I used a small 2 tablespoon sized kitchen scoop (#60 size) for quick work of it}, place on a baking sheet or other large surface and set aside.
3. Gently drop meatballs into the simmering broth one at a time. Add the chopped collard greens and continue to simmer until the meatballs are cooked through and the greens are tender, ~8-10 minutes.
4. In another bowl mix the whole eggs and Parmesan with a whisk. Reduce heat under soup so you don't scramble the egg then pour the egg & cheese mixture into the soup pot through a slotted spoon, stirring constantly for a couple minutes until the soup thickens. Season to taste with salt and pepper. You can also add some white beans, etc. for variation.
Ladle the soup into bowls and serve hot with some crusty bread {we had Pamela's gluten free bread made in the bread machine=delish} and a crisp green salad.
...click here for the recipe!
Happy New Year's Eve, here's a fun party food! My awesome hubby came up with this delicious panini sandwich recipe, which we have served up several times this Christmas season. It's stuffed with turkey breast, piquillo peppers, spinach, pesto and jack cheese all melted together. Anything with pesto is great in my opinion. We used a natural "Oil Browned" turkey breast, which is nitrate/nitrite free, right from our local deli! Be sure to buy a high quality pesto for this or here's my recipe to
make your own pesto! If you don't have a panini press, you can always use a grill pan and compress your sandwich with something heavy like a brick wrapped in aluminum foil.
Recipe (makes 4 sandwiches)
Ingredients:
1 medium loaf European Style Bread such as Pugliese or Filone
1/2 pound deli sliced natural turkey breast
piquillo peppers, blotted dry with a paper towel
~1/2 cup fresh spinach leaves
sliced jack cheese
1/4 cup pesto
Directions:
1. Slice loaf into 1/2 inch thick slices. Spread about 1-1 1/2 teaspoons of pesto on each of the eight slices. Assemble sandwiches with sliced turkey, piquillo peppers, spinach leaves and a slice of jack cheese, top with other slice of bread. *tip* for a large group or party you can prepare the sandwiches up to this point ahead and cover them in plastic wrap and store in the fridge until you are ready to grill.
2. Place sandwiches on Panini press and grill until golden and cheese is melted, about 4-5 minutes. You can also use a grill pan or frying pan and press your sandwich with a heavy object such as the bottom of a clean pot or a brick wrapped in foil, flip halfway through. Serve hot with your favorite soup or a simple green salad.
...click here for the recipe!
This is a fun one for adults and kids alike! I adapted this recipe from a Rachael Ray cookbook,
Cookin' Round the Clock. It's hearty and tasty and perfect for a cool fall evening. The best part is you can whip it together in just 30 minutes. It makes alot so plan for some yummy leftovers too.
Recipe: (serves 4-6)
Ingredients:
Meatballs
1 pound lean ground turkey
1/4 cup Egg Beater's (or one large egg)
1/3 cup Bread Crumbs
1/4 teaspoon Italian Seasoning
1/4 cup grated Parmigiano Reggiano
1/4 teaspoon grated nutmeg
dash of salt and black pepper
Soup
1 Tablespoon olive oil
3 carrots, peeled and diced
1 medium onion, diced
1 medium zucchini, chopped
1 small yellow potato, cubed
6 cups Low Sodium Chicken Broth
1 can (15oz) cannellini (white beans), rinsed and drained
1 can (15oz) diced tomatoes in their juices
1 small can (6 oz) tomato paste
2 cups water
1 cup (small handful) spaghetti pasta; (whole wheat or semolina), broken into 2 inch pieces
1/4 teaspoon crushed red pepper flakes, optional
Salt and pepper to taste
Directions:
1. Start the meatballs: Combine the turkey, Egg Beater's, bread crumbs, Italian Seasoning, cheese, nutmeg, salt and pepper in a bowl, break up meat with a potato masher and stir to combine, set aside.
2. For the soup: Heat a large soup pot over medium heat. Add olive oil, carrots, onions and zucchini, saute until they begin to soften, about 5 minutes. Add potatoes, chicken broth, beans, tomatoes, tomato paste and water to the pot. Cover and raise to high heat.
3. Start forming your meatballs. I like to use my small ice cream type scoop but a spoon and your hands will work great too.
When the soup boils, about 3 minutes, add meatballs directly to the pot slowly one at a time, don't stir them until they begin to brown to prevent them from falling apart. Gently run a wooden spoon along the bottom of the pot to prevent sticking.
4. Once meatballs are brown, about 5 minutes, Add in your pasta, stir soup gently. Simmer to cook the pasta and meat, about 6 minutes or until meatballs internal temperature reads 165'F.
5. Season with salt and pepper to taste, remove from the heat. Serve hot with warm crusty bread for mopping.
...click here for the recipe!
This is a great way to use up leftovers, especially roast chicken or turkey and top them with some delicious mashed potatoes. I love the addition of leeks, which are so tasty and in season right now! The recipe is adapted from the
Eating Well in Season Cookbook. It was tasty and hearty. I opted to leave the skins on my potatoes for some added fiber. I also made this ahead of time (during nap time) and stashed it in the fridge until I was ready to bake it off for dinner. I don't know about you but evenings around our house can be alittle crazy so it helps to have most of dinner made ahead. Serve this up with a fresh green salad or as a stand alone one dish meal.
Recipe: Serves 6
Ingredients:
Filling:
2 teaspoons olive oil
2 large leeks, white and light green parts only, washed well and thinly sliced
1 1/2 cups carrots, thinly sliced
3 cloves garlic, finely diced
3 tablespoons all purpose flour (or for gluten free; substitute 1 tablespoon potato starch)
2 teaspoons fresh sage, chopped (or 1/2 teaspoon dried)
2 1/3 cups Low-Sodium, Organic Chicken broth
2 cups cooked turkey or chicken diced
1 cup frozen peas
salt and pepper
Mashed Potatoes:
2 pounds potatoes, preferably Yukon Gold, cut into chunks
3/4 cup non-fat buttermilk
salt & pepper to taste
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese
Directions:
1. Preheat oven to 425'F. Heat 2 teaspoons olive oil in large saucepan over medium heat. Add leeks and carrots and cook, stirring often, about 5-7 minutes. Add garlic, stir 1 minute more.
2. Pour in just 1/3 cup chicken broth and stir to deglaze the pan. Add 3 tablespoons flour (or potato starch) and sage, stir constantly until the flour starts to turn light brown, about 2 minutes. Stir in rest of broth and bring to a simmer, stirring often, until sauce thickens and carrots are just tender, about 5 minutes.
3. Add turkey (or chicken) and peas, season to taste with salt and pepper. Transfer to a 2 quart baking dish and set aside.
4.Place potatoes in a large pot and add water to cover. Bring to a boil, cook ~ 10 minutes, drain and return potatoes to warm pan. Mash potatoes with masher or with Immersion Blender (stick blender) adding enough buttermilk to make a smooth puree. Add Parmesan cheese and season to taste with salt and pepper, stir in egg. Spread the mashed potatoes on top of the turkey mixture.
5. Bake at 425'F about 20-25 minutes until heated through and top is golden.
{Make ahead TIP}: Prepare through step 4, cover tightly with plastic wrap and store in refrigerator up to 1 day, pull out and let rest on counter about 20 minutes before baking. May need to add 5 minutes to baking time as needed.
...click here for the recipe!
This is a hearty pasta dish I modified from one I saw on one of my favorite cooking shows. I used whole wheat pasta for extra fiber and protein. The seasonings are delicious and really resemble a sausage flavor without the sausage. My hubby suggested I call this one, "I can't believe it's not sausage". The "sauce" is one you create, not from a jar, and part of the layering of flavor comes from infusing some stock with Saffron. Don't skip this step as it really makes the whole dish. Enjoy!
Recipe: (Serves 4)
Ingredients:
2 1/4 cups chicken stock
big pinch of saffron threads (about 24 threads)
1 medium size firm eggplant, diced very finely into cubes
2 small zucchini, diced very finely into cubes
2 medium garden fresh tomatoes, diced finely into cubes
Salt and pepper
3 tablespoons extra virgin olive oil
1 pound ground turkey
1 teaspoon Italian Seasoning
3-4 cloves garlic, finely chopped
1 small onion, finely chopped
2 tablespoons fresh thyme leaves, finely chopped, or 1 tsp dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 cup fat free milk
1 pound short-cut pasta, whatever shape you like
Parmesan cheese for garnish
fresh basil for garnish, julienned
Directions:
1. Infuse your broth with the saffron; pour 1 1/2 cups of chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate the flavor. (It will turn a beautiful deep orange color)
2. Meanwhile, peel the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.
3. Place a large pot of water over high heat for the pasta.
4. Heat a large pan over medium-high heat and add the turkey and lightly brown while finely crumbling it into small bits with a wooden spoon. Season with Italian Seasoning, salt, pepper, garlic, onion, thyme and chili pepper flakes.
5. Squeeze any liquid from the eggplant, then stir it into the turkey. Add zucchini and tomatoes. Cook for about 10-12 minutes, stirring frequently until the vegetables are tender. Deglaze the pan with 1/4 cup chicken stock, stir a minute then add the reduced saffron-infused stock, about 1 cup. Stir in the milk and simmer over low heat while the pasta cooks.
6. Cook the pasta to al dente. Reserve 1/4 cup starchy cooking liquid, then drain and toss the pasta with the sauce, adding the liquid as necessary to combine. Toss for 1-2 minutes. Serve topped with freshly grated Parmesan cheese and some fresh basil for garnish.
...click here for the recipe!
disclaimers
NOTE: The information on wholesomedinnertonight.blogspot.com is compiled from a variety of resources and is presented for educational purposes only. If you have questions or concerns regarding your physical or mental health, please seek assistance from a qualified healthcare provider.
Although this site includes links providing direct access to other Internet sites, wholesomedinnertonight.blogspot.com has not participated in their development, and does not monitor or exert any editorial control over these sites. Please review each website for their own privacy information.
Recipes listed as gluten free assume you are using gluten free ingredients when sauces or chicken stock, etc is listed. wholesomedinnertonight.blogspot.com has no control over where you get your ingredients, and which sources/brands of individual ingredients are used in your cooking. Thus we cannot guarantee that the end product you create will be gluten-free.
