Simple Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

Fall is my favorite seasons for many reasons, one being that a local farm close to my home offers awesome pick-your-own fruits and veggies this time of year. This isn’t your average pumpkin patch or apple orchard. It has EVERYTHING. Several apple varieties, spinach, broccoli, cauliflower, cabbage, beets, swiss chard, pumpkins – you name it!

I love that they offer such a variety of local veggies, and it’s such a lovely way to spend a fall day outdoors. Of course, every time I visit I get carried away and take much more food than I know what to do with. This year I controlled myself pretty well, and only ended up over-harvesting beets. Luckily those will last a while in the fridge.

The beets and spinach were grown in the same field, and as I was harvesting them I began to think about how I would incorporate them into my meals this week. Then it donned on me – a beet and goat cheese salad! You know, like one of those fancy salads you would find at a restaurant. Now, you definitely do not need to go to a pick-your-own farm to make this salad. Everything you need can be purchased from the grocery store, and you can even purchase the beets pre-cooked. I chose to dress my salad with home-made balsamic vinaigrette, but anything would work!

Fancy restaurant salads usually have fancy toppings on them, right? Toppings like sunflower seeds, dried fruit or fresh berries. Well, I had that covered. Thanks to the chicken salad recipe (Cranberry Nut Chicken Salad) I made last week, I had a whole bin of mixed nuts, seeds and dried cranberries to work with. I really like the mix Trader Joe’s offers. It has walnuts, pecans, almonds, pumpkin seeds and dried cranberries. I find buying a mix in bulk is much cheaper than buying the individual components separately.  Click the image below to shop!

I realize that I am not the first genius to put together a beet and goat cheese salad, but this is my spin on this delicious combination. I ate this salad for 4 days in a row and enjoyed every bite! The serving size listed below is set to 2-4 servings as this salad could be served as a meal or as a side, depending on your mood. Please let me know your thoughts on this recipe in the comments below!

Ingredients (2-4 servings):

  • 6oz fresh spinach, roughly chopped
  • 1 large beet, roasted, diced
  • 1 head broccoli, roughly chopped
  • Garnish:
    • goat cheese
    • mixed nuts
    • dried cranberries
  • Balsamic vinaigrette
    • store bought, OR
    • 1 TBSP olive oil + 1 TBSP balsamic vinaigrette

Instructions:

  • Prep:
    • Roughly chop spinach, broccoli and nuts, set aside.
    • Dice beets* into medium chunks, set aside.
  • Assembly: Layer ingredients into your bowl or serving dish. First add the spinach, then top with broccoli and beets.
  • Dressing: Combine oil and vinaigrette in a small cup or container, mix well.
  • To serve: Toss veggies with dressing, then garnish with nuts, seeds, berries and goat cheese.
  • *BEETS: If using fresh beets, you’ll need to cook ’em!
    • Preheat oven to 400 degrees.
    • Wrap beets in tinfoil and roast for 40+ minutes, until fork tender.
    • Let cool, peel away skin, and dice.

Happy Munching : )

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Oh chicken salad, how I love you. The great thing about chicken salad is that you can make it as healthy or unhealthy as you want, and you can add so many different things to it! I usually make a big batch and eat it for lunch throughout the week.

Before I got on the clean(er) eating train, I thought ALL mayo was bad for you.  As it turns out, mayo – like many foods that are typically unhealthy – are unhealthy because of the specific ingredients used. Choose healthier ingredients and BAM, you have healthier mayo. There are even mayos that are Whole30 compliant! My favorite mayo is Primal Kitchen’s avocado oil mayo. It’s Whole30 compliant and tastes great! My second favorite mayo is Sir Kensington’s avocado oil mayo. Sir Kensington’s isn’t compliant on a Whole30, but is a great option for every day mayo-ing.

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Chicken salad is the bomb. It takes literally no time to make and lasts for several meals! It’s also next to impossible to grow tired of because you can add so many different things into the mix and serve it in so many ways. My favorite ways to serve it are over mixed greens or wrapped up in a tortilla.

For a long time I would make this particular chicken salad recipe with walnuts and dried cranberries. Don’t get me wrong that combo is dynamite, but it requires you to have two separate ingredients on hand. Nothing is more annoying that getting halfway through the recipe just to find out you’re all out of cranberries. Solution? Buy a cranberry nut mix! I purchased an omega-3 nut mix from Trader Joe’s that contains cranberries, walnuts, pecans, almonds, pumpkin seeds and pistachios! The nut mix adds a great crunch to the chicken salad, the cranberries give it a nice bit of sweetness, and everything you need is in one bag. 

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Ingredients (4-5 servings):

Instructions:

  • Combine all ingredients into a bowl and stir! It’s that easy.
    • Don’t forget to chop the nuts into smaller pieces
    • Best when refrigerated for at least 1 hour

Happy munching! : )

 

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Crispy Skin Salmon with Bok Choy and Zucchini

Crispy skin salmon with bok choy and zucchini

Crispy Skin Salmon with Bok Choy and Zucchini

Crispy skin salmon has been my jam lately. The crispy crunch of the skin against the delicate softness of the fish is just so mouth-watering, I can’t get enough. My coworkers look at me with disgust when I tell them that I’ve been eating the salmon skin, just like the look you’re probably giving your computer right now. But I’m telling you – it’s delicious. Throw away all those memories of icky, slimy, chewy fish skin and give this a shot!

Last week, my Hungry Harvest* delivery was packed full of awesomeness and included all the fixin’s for pineapple salsa, and Crispy Skin Salmon with Pineapple Salsa was born. This week’s box included one of my all-time favorite veggies – bok choy. It’s not a common item in my Harvest deliveries, so it is always a welcome treat!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

The first thing that came to mind when I opened the box and saw the bok choy was crispy skin salmon. I’m a big fan of using what I have on hand instead of going to the grocery store to get items for a specific recipe, and lucky for me I also happened to have zucchini, green onions, and lemon on hand! Everything I needed to make this dish.

Bok Choy + Green Onion

Bok Choy + Green Onion

Look at the beautiful bok choy. It looks like a spinach-celery hybrid, but better than celery could ever be, no matter how much peanut butter you slather on it. Anyway, this meal is simple to make and Whole30 compliant. Guilt free and super tasty – a winning combination. It also comes together quickly and doesn’t leave a big mess behind.

Ingredients (serves 1):

  • 1 salmon fillet with skin
  • 2 large bok choy leaves
  • 1/2 zucchini
  • 2 green onions/scallions
  • Salt & pepper, chili flakes, to taste
  • Olive oil, ghee
  • 1/2 tsp lemon zest; juice of one wedge

Instructions:

  • Heat cast-iron skillet (or skillet of choice) over medium to medium-high heat.
  • While the skillet heats:
    • Chop the bok choy + green onion as pictured above; chop the zucchini into crescent moons.
    • Pat the skin side of the salmon filet dry with a paper towel and season with salt & pepper.
  • Once the skillet is hot, add enough olive oil and ghee to lightly coat the pan.
  • Sauté the veggies for about 5 minutes, then push to the edges of the pan to make room for the salmon. If you want a little heat, this is the time to add a dash or two of chili flakes!
  • Place salmon skin-side down in the center of the pan. Let cook for 5-6 minutes. Do not touch it or move it during this time – this is when it gets crispy!
  • Occasionally stir the veggies while the salmon cooks to ensure that they cook evenly.
  • After 5-6 minutes, flip the salmon over, reduce the heat, and cook for an additional 3 minutes. Remove from pan.
  • Sprinkle the dish with lemon zest and a squeeze of lemon juice. Serve!

Happy munching! : )

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Crispy Skin Salmon with Pineapple Salsa

Crispy Skin Salmon with Pineapple Salsa

Crispy Skin Salmon with Pineapple Salsa

Holy cow, guys. Just looking at that picture has my mouth WATERING. This meal is so friggin’ delicious and hardly takes any time to make! In fact, I’ve made it twice this week.

My Hungry Harvest* delivery was packed full of awesomeness this week and included a whole pineapple! It also included tomatoes, lettuce, and onions – all the fixings to make pineapple salsa (with the addition of cilantro from my herb window-garden at home).

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

When I think of pineapple salsa, I think of fish. Lucky for me, Whole Foods had some beautiful, fresh salmon on SALE. The pineapple salsa Gods must be on my side this week.

Salmon and pineapple make a super flavorful combination, and the crispy skin on the salmon provides a great contrast in texture against the softness of the fish and salsa. My recipe is simple, fast and is super good for you. It also takes no time at all to prepare – making it a great option for an easy weeknight dinner. *Blackening the salmon would also be a tasty spin!*

Ingredients (serves 1):

  • 1 salmon fillet with skin
  • 1/2 cup pineapple, diced
  • 1/3 cup tomato, diced (~1 roma tomato)
  • 1/4 cup red onion, diced
  • 1 tsp cilantro, chopped
  • Lettuce, roughly chopped
  • Salt & pepper, to taste
  • Olive oil

Instructions:

  • Heat cast iron skillet (or skillet of choice) over medium to medium-high heat.
  • While the skillet heats, pat the skin side of the salmon filet dry with a paper towel and season with salt & pepper.
  • Once the skillet is hot, add enough olive oil to lightly coat the pan.
  • Place salmon skin-side down in the center of the pan. Let cook for 5-6 minutes. Do not touch it or move it during this time – this is when it gets crispy!
  • After 5-6 minutes, flip the salmon over, reduce the heat, and cook for an additional 3 minutes. Remove from pan.
  • While the salmon cooks, chop the pineapple, onion, tomato and cilantro, and combine.
  • TO SERVE:
    • Place lettuce greens on the serving dish.
    • Place salmon, skin-side up, on the greens.
    • Top with salsa.

Happy munching! : )

 

Turkey & Black Bean Burrito (Freezer Friendly)

Freezer Burritos: Turkey & Black Bean

Freezer Burritos: Turkey & Black Bean

Meal prepping items for your freezer is a total life saver when you’re in a pinch – they’re just sitting there waiting for you until you need them, and you can totally control what ingredients go into them. Freezer burritos are my lunch time life saver during the work week. They are super tasty and easy to heat up. There’s actually one sitting in the freezer at work as I type, waiting for me when I get back from vacation.

Making healthy freezer options also helps me use up veggies before they go bad. Sometimes I’m unable to use up all of the veggies that come in my Hungry Harvest* deliveries before they go bad, so it’s great to use them in freezer items for later.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

In addition to this recipe, I almost always have some breakfast burritos and Chicken + Veggie Enchiladas in the freezer as well (gotta have back up breakfast and dinner, too!). However I must say that this recipe for Turkey & Black Bean Burritos is my all time favorite freezer option. I never get tired of it. I choose to stuff it with veggies, reduce the amount of cheese, and leave out the rice, making this a healthier burrito option.

Freezer Burritos: Turkey & Black Bean

Freezer Burritos: Turkey & Black Bean Filling

Ingredients:

  • 1 lb. ground turkey
  • 1 can black beans (low sodium)
  • 1/2 onion, diced
  • 1 large tomato (or several cherry tomatoes), diced
  • 1/2 summer squash (yellow or green), diced
  • 2 garlic cloves, finely chopped
  • 1 TBSP cooking fat (olive or avocado oil)
  • 8 whole wheat tortillas
  • Shredded cheddar cheese
  • Spices:
    • 1 TBSP cumin
    • 1-2 TSP cayenne (taste test to preference)
    • Salt & pepper
  • Optional:
    • 1 TBSP cilantro, chopped
    • Fresh spinach, chopped

Instructions:

  • Burrito filling:
    • Warm a cast-iron skillet or regular skillet over medium heat – I prefer cast iron.
    • Add oil, onions and garlic to the pan. Sauté for 2-3 minutes.
    • Add the rest of the veggies (tomato, squash, beans, optional: spinach), season with salt and pepper, cook until veggies begin to soften – about 5 min.
    • Remove veggies from pan and set a side.
    • In the same skillet, brown the turkey meat over medium or medium-high heat.
    • Once browned, add the spices and combine, then add the veggies into the mixture. Simmer for 5-10 minutes.
    • Remove burrito filling from heat, add cilantro and set aside.
  • Assembly:
    • This is pretty straightforward, but here we go: simply place a single tortilla on your work station, add a sprinkle of cheese, then spoon on the filling. The amount you use really just depends on the size of the tortilla.
    • Once cheese and filling are added to the tortilla, roll into a burrito. Eat fresh or store in freezer.
  • Freezer storage:
    • Wrap burrito in tin foil and store in freezer.
    • To reheat:
      • Remove from freezer
      • Remove tinfoil
      • Wrap in damp paper towel
      • Microwave for 3 min
      • Remove paper towel and let rest 1-2 min.
        • I have found that letting it rest helps the tortilla to dry out again, as it is soggy when it first comes out of the microwave.

Happy munching! : )

 

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

 

 

Chicken & Roasted Eggplant Wrap

Chicken & Roasted Eggplant Wrap

Chicken & Roasted Eggplant Wrap

Earlier today I posted a recipe for Roasted Eggplant Spread, my take on a spread or dip similar to baba ganoush. This wrap is my favorite way to use up that spread! Sure, you could make any kind of wrap imaginable with that stuff and it would taste good, but this is the way I like it.

If you already have the eggplant spread made up, this is super fast to put together. It’s one of my favorite meals to bring to work for lunch, even though there isn’t any mayo or cheese in it. I promise you won’t miss them. : )

The veggies I use in the wrap usually vary depending on what veggies come in my Hungry Harvest* delivery, but my non-negotiable ingredients are: chicken, roasted eggplant spread, roasted tomatoes, something crunchy.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

Chicken & Roasted Eggplant Wrap

Chicken & Roasted Eggplant Wrap – The Filling

Ingredients:

  • Tortilla (I prefer whole grain or wheat)
  • Roasted or grilled chicken breast (rotisserie chicken works super well)
  • Roasted tomatoes
  • Roasted Eggplant Spread
  • Lettuce
  • Raw bell pepper

Instructions:

  • Make the Roasted Eggplant Spread (linked above) and roast the tomatoes. I usually make them at the same time. To roast the tomatoes:
    • Cut tomatoes in half, length-wise. Coat in oil and transfer to a baking sheet, make sure the tomatoes are not touching. Roast at 400-425 degrees for about 20 minutes.
  • Place tortilla on counter or cutting board and spread the eggplant mixture on the center of the tortilla and then pile on the meat and veggies! I usually start with the lettuce, then chicken, then the rest.
  • That’s it. You’re done. All you have to do is roll it up and eat!

Happy Munching : )

Eggplant Dippers (whole 30 compliant)

Eggplant Dippers

Eggplant Dippers

Eggplant is one of those veggies that many people think are weird and gross. I sure used to think that. Luckily, one day I received an eggplant by mistake in my Hungry Harvest* delivery, and my boyfriend used it to make eggplant parmesan for dinner. It was delicious. Sure, it was breaded and smothered in cheese, but it totally changed my mind about eggplant.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

This is my healthier take on an eggplant/tomato sauce dish and it’s Whole30 compliant. I chose to turn the eggplant into dipping sticks because they’re fun, but you could really cut them into whatever shape pleases you. The strips are “breaded” with coconut flour and almond meal instead of breadcrumbs, and there is no cheese! If you’re not sure where to purchase coconut flour or almond meal, click the links to order them on Amazon – I typically get mine from HomeGoods.

You could use store-bought marinara or tomato sauce for this dish, but I used my Hidden Veggies Tomato Sauce. Just make sure it’s a sauce that doesn’t have any weird extra junk or sugar in it!

Eggplant Dippers (whole30 compliant)

Eggplant Dippers (whole30 compliant)

Ingredients:

  • 1 large eggplant
  • 3 eggs, whisked
  • 2 TBSP salt
  • “Breading”:
  • 1 cup Hidden Veggies Tomato Sauce or store bought marinara
  • Olive oil
  • Optional: Fresh herbs to garnish (basil)

Instructions:

  • Preheat oven to 350 degrees.
  • Slice eggplant into strips that are roughly an inch thick on all sides.
  • Place eggplant strips into a pasta strainer and coat with 2 TBSP salt. Mix together and set aside for 15 minutes to expel moisture from the eggplant.
  • Prepare: Whisk eggs together in a large bowl; combine coconut flour, almond meal, cayenne, salt and pepper on a plate or shallow dish.
  • Remove eggplant from pasta strainer and transfer to the bowl of whisked eggs. Mix until the eggplant is completely coated with egg.
  • One by one, place each eggplant strip into the “breading” and coat the strip with the mixture.
  • Place breaded eggplant strips onto an oiled baking sheet, make sure they aren’t touching.
  • Bake eggplant strips for 20 minutes, then remove from oven.
  • Place a skillet on the stove-top over medium heat. Make a shallow pool of oil in the skillet, about 1/4 an inch.
  • Once oil is hot, place eggplant strips into the oil. Let cook for 1-2 per side, rotating so that each side gets crisp.
  • Remove from pan, serve over mixed greens with warm Hidden Veggies Tomato Sauce or marinara sauce.

Happy dipping! : )

Confessions of a Mother Runner

I am linking with Confessions of a Mother Runner for Meatless Monday!

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

Chicken + Veggie Enchiladas (freezer friendly)

Chicken + Veggie Enchiladas

Chicken + Veggie Enchiladas

There’s nothing worse than coming home after a long day, opening up the fridge and finding nothing to eat for dinner. Sometimes life just gets busy and you don’t have time to prepare, but that doesn’t mean you need to go to McDonalds or order an extra large pizza. That’s where freezer meals come into play. Freezer meals are the BEST.

I have a handful of freezer recipes on stock at any given time because I am unprepared for meals at least once a week. I haven’t added most of my freezer recipes to the blog yet (breakfast burritos and turkey burritos), but Hidden Veggies Tomato Sauce is up and live for your viewing and eating pleasure. That sauce has become a staple in my freezer. It saves me when I’m out of fresh veggies – I can just reheat it and add it to some pasta for a quick and secretly nutritious dinner. You can also easily amp it up and create a well rounded meal, such as my Healthier Baked Penne with Turkey Meat Sauce.

Ok, ok, back to the enchiladas. What I typically do is make a big batch of the filling mixture, and use 1/2 of it for a fresh enchilada dinner and use the other 1/2 for freezer enchiladas. For example, I sometimes use collard greens instead of tortillas to make the fresh option (Collard Greens Chicken & Veggie “Enchiladas”). I haven’t tried freezing collards before, so if you try it let me know how it turns out!

This recipe is super simple and pretty fool proof thanks to rotisserie chicken and store bought enchilada sauce. If you’re trying to be more conscious of the ingredients you consume from store bought products like sauce, make sure to read the label before you purchase. I had to scan the shelf for a few minutes before I found a sauce that had no added sugar, no weird un-pronounceable ingredients, etc. I found Las Palmas Enchilada Sauce to be the best option at my local Safeway.

Ingredients:

  • 1 rotisserie chicken, shredded
  • 1/2 yellow squash, diced
  • 1/2 red pepper, diced
  • 1/2 white or yellow onion, diced
  • 2 10oz. can of enchilada sauce
  • 1/3 cup shredded cheddar cheese
  • Enchilada tortillas, or regular tortillas cut in half
  • Oil of choice (I used avocado oil)
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne
  • Salt & pepper to taste
  • Sliced or diced tomato for garnish
  • Oven safe pan OR aluminum dish trays for freezing
  • **Like I said above, this will make a lot of enchiladas! Depending on the size of the pan you are using, you will likely need to cook it in batches or use multiple pans. Consider serving some fresh, and freezing the rest.

Instructions:

  • Chicken mixture: Place a pan on the stove over medium to medium-low heat. Add about 1 tbsp oil to the pan.
    • Once warm, add squash, peppers and onions, and cook until soft – about 5 minutes.
    • Add the shredded chicken to the pan and pour in 1 can of enchilada sauce. Mix everything together well, and simmer for another 5 minutes. Season with cumin, cayenne, salt and pepper to taste.
  • Spoon about 2-4 spoon-fulls of the chicken mixture into tortilla (depending on the size of your tortillas) and roll into enchiladas. Place into an oven safe dish if cooking right away OR in to an aluminum dish tray. You may need to cut some of the enchiladas in half to fill in gaps in the pan.

Freezer safe enchiladas

  • SERVING FRESH:
    • Preheat oven to 350 degrees.
    • Pour remaining can of enchilada sauce on top of the rolled enchiladas, sprinkle with cheese and garnish with sliced tomatoes (as pictured above).
    • Bake in the oven until cheese is melted, about 15 minutes.
    • Top with fresh cilantro if you have it.
  • FREEZING:
    • Do not add remaining sauce or cheese to the enchiladas.
    • Place a lid on the un-cooked enchiladas and store in the freezer. I don’t like to leave them in there longer than a month.
    • When ready to cook:
      • Preheat oven to 350 degrees
      • Remove from freezer
      • Pour remaining can of enchilada sauce on top of the rolled enchiladas, sprinkle with cheese and garnish with sliced tomatoes (as pictured above).
      • Bake in the oven until cheese is melted and stuffing is heated through, about 30 minutes.
      • Top with fresh cilantro if you have it.
  • ** I like to write the cooking instructions on my freezer safe containers to make reheating easy (yes I know I spelled enchiladas wrong on the container – oops). I usually write the name of the dish, cooking instructions, and the extra ingredients needed.

Chicken and Veggie Enchiladas

 

Happy munching : )

**This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of.

 

Healthier Baked Penne with Turkey Meat Sauce

Baked Penne with Turkey Meat Sauce

Baked Penne with Turkey Meat Sauce

This is my version of a healthier pasta; farro whole grain pasta, just a touch of cheese and a ton of “hidden veggies.” I use my Hidden Veggies Tomato Sauce as the base for my meat sauce – it makes me feel way better about indulging in the pasta because it is full of extra vegetables.

This meal is great because it can feed a small army. I don’t have many mouths to feed around here, but this recipe will feed me and my best friend for about 3 days. In the photos you can see that I paired it with green beans (sautéed in ghee with salt and pepper, and a squeeze of lemon juice), but really any veggie will make a great side. Tonight I’ll actually be serving it with the left over green beans and a side of roasted butternut squash.

Obviously, the meal wouldn’t be complete without a big glass of wine. So what the heck, why don’t you pour yourself a big glass now while you cook. ; )

Baked Penne with Turkey Meat Sauce

Baked Penne with Turkey Meat Sauce

Okay, so let’s get cooking!

Ingredients:

  • 1 lb ground turkey
  • 2 cups Hidden Veggies Tomato Sauce or regular tomato sauce (I guess…)
  • 1 handful of cherry tomatoes, sliced in half
  • 2 cloves of garlic, sliced or diced
  • 1/2 lb (8 oz) penne pasta (or noodle of choice)
  • 1 TBSP oil (I prefer olive oil or avocado)
  • 2 TBSP ghee (or butter)
  • 1 TBSP Italian seasoning
  • 1 TSP chili flakes
  • 1 small bunch fresh parsley
  • 1/4 cup parmesan cheese
  • Salt + petter to taste

Instructions:

  • Preheat oven to 350 degrees
  • Meat sauce:
    • Brown ground turkey in a hot pan in 1 TBSP of oil, over medium high heat. Once browned, remove from pan and set aside.
    • Add Hidden Veggies Tomato Sauce or regular tomato sauce to pan (medium heat) with ghee (or butter), tomatoes and garlic. Allow sauce to simmer for 5 minutes, then add the browned turkey to the pan. Turn the heat down to medium-low, add the spices, and cook for an additional 10 – 15 minutes.
  • Cook pasta according to the label instructions.
  • Combine pasta and meat sauce in to an oven-safe dish, sprinkle parmesan on top
  • Bake for 30 minutes, remove from oven and sprinkle fresh parsley across the top.

*This is a great prep-ahead meal. If you’re planning for a party or dinner for the next night, refrigerate the pasta/meat mixture, and then heat in the oven when you’re ready to serve!

Happy munching : )

 

Collard Greens Chicken & Veggie “Enchiladas”

Collard Greens Chicken & Veggie "Enchiladas"

Collard Greens Chicken & Veggie “Enchiladas”

This is a healthier spin on enchiladas that is surprisingly tasty and satisfying! I ended up with a ton of collard greens this week and wanted to find a creative way to use them up – this is the result.

This recipe is super simple and pretty fool proof thanks to rotisserie chicken and store bought enchilada sauce. If you’re trying to be more conscious of the ingredients you consume from store bought products like sauce, make sure to read the label before you purchase. I had to scan the shelf for a few minutes before I found a sauce that had no added sugar, no weird un-pronounceable ingredients, etc. I found Las Palmas Enchilada Sauce to be the best option at my local Safeway. Additionally, this recipe could be modified to be Whole30 compliant if you exclude the cheese, and choose a compliant enchilada sauce.

The recipe below makes quite a few enchiladas, enough to feed 2-4 people and maybe have some leftovers. The options for sides are endless, however I served this dish with a side of corn and black beans. If you find that you have leftovers of the chicken mixture, I bet it would double as a great breakfast served with black beans and eggs.

This dish is a great place to dump extra veggies, too. I used squash, peppers and onions, but you could totally mix that up. Spinach and zucchini would also be super tasty in this!

Ingredients:

  • 1 rotisserie chicken, shredded
  • 1/2 yellow squash, diced
  • 1/2 red pepper, diced
  • 1/2 white or yellow onion, diced
  • 1 10oz. can of enchilada sauce
  • 1/3 cup shredded cheddar cheese
  • 10-15 collard green leaves
  • Oil of choice (I used avocado oil)
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne
  • Salt & pepper to taste

Collard Greens Chicken & Veggie "Enchiladas"

Instructions:

  • Collard wraps:
    • Cut or snap the long stem from the base of the leaf. In increments, place 2 – 3 leaves in boiling water for about 1 minute to quickly blanch the leaves. This will make them more pliable and easier to work with.
    • Set aside to cool.
  • Chicken mixture: Place a pan on the stove over medium to medium-low heat. Add about 1 tbsp oil to the pan.
    • Once warm, add squash, peppers and onions, and cook until soft – about 5 minutes.
    • Add the shredded chicken to the pan and pour in the can of enchilada sauce. Mix everything together well, and simmer for another 5 minutes. Season with cumin, cayenne, salt and pepper to taste.

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  • Assembly:Preheat your oven to 350 degrees, and lightly oil a baking dish.
    • Place a collard leaf on your work station and spoon some of the chicken mixture on to the leaf as pictured below.
    • Carefully roll the leaf into a tight cylinder as pictured.
    • Place the rolled leaves into your oiled baking dish. Depending on the size of the baking dish, you may find them easier to arrange if you cut the leaves in half.
    • Sprinkle the cheese over the top of the dish and bake for 15 min. That’s it! You’re done.

Collard Greens Chicken & Veggie "Enchiladas"

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