Asian Lettuce Wraps Dinner

Ingredients:

• 1-1/2 pounds ground turkey 
• 1 tablespoon vegetable oil
• 1 cup chopped fresh mushrooms
• 1 can (8 ounces) water chestnuts, drained and diced
• 1/2 cup shredded carrots
• 1/2 cup julienned green onions
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon minced garlic
• 4 tablespoons rice vinegar
• 4 tablespoons reduced-sodium teriyaki sauce
• 2 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 12 Bibb or Boston lettuce leaves

Directions:

• In a large nonstick skillet cook ground turkey in oil for 4 minutes; drain. Add the mushrooms, water chestnuts, carrots, green onions, ginger and garlic; cook 4-6 minutes longer or until chicken is no longer pink. Drain and reduce heat to low.
• Add teriyaki sauce, soy sauce, and red pepper flakes. Stir and serve with lettuce leaves.

Serve with brown rice (I bought the Costco pre-cooked found in frozen foods).

I also served this with a large mixed greens salad with red bell pepper, mushrooms, carrots, green onions, and Ken's Steakhouse Light Asian Salad Dressing.

Egg Bake Breakfast

Today was one of those mornings when we were out of bread, we weren't in the mood for pancakes or waffles, yet all we had were eggs, which we have been eating all week.  It was time to get creative!

I looked in our pantry and we had some diced tomatoes with chiles and half of an onion, deli ham, and cheese in the fridge... BINGO, I'm going to make an egg bake:

1. Spray an 8x8 dish with nonstick spray and preheat the oven to 325 degrees.
2. Scramble 5 eggs and mix in the diced tomatoes with chiles, chopped onion, and ham.
3. Pour egg mix into the dish and sprinkle the top with a layer of cheese.
4. Bake at 325 degrees for 30 mins.

VIOLA! Easy, tasty, Saturday morning breakfast that utilized things we already had.

You can easily make this with almost any vegetable you might have in your pantry or fridge for a simple solution to a breakfast predicament.

Grilled Lemon & Thyme Tuna Steaks

Prep Time: 20 mins
2 servings: 170 calories each

Ingredients:

• 2 yellow fin tuna steaks about 1 inch thick (Costco has the best prices)
• 1/4 cup olive oil
• 2 teaspoons thyme
• 1 teaspoon salt
• 1 teaspoon grated lemon peel
• 1/4 cup fresh lemon juice
• 1/2 teaspoon pepper

1. Place tuna on a plate.  In a small bowl, mix remaining ingredients; pour over tuna.  Turn tuna over to coat both sides with marinade.  Cover and refrigerate for 30 minutes.

2.  Spray grill rack with cooking spray.  Heat gas or charcoal grill to 450 degrees.

3. Remove tuna from marinade; discard marinade. Place tuna on grill, cover for 4 minutes.  Turn tuna over, cover for another 4 minutes.

Serve with your favorite vegetables, rice, and glass of wine.

(c) Pillsbury

West Indies Pork Chops

Salsa: Combine all ingredients in a bowl about 1-2 hours prior
1 cup canned black beans, rinsed
1 large mango, about 1 pound, chopped
1/4 cup sliced scallions, white and light green parts only
2 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon chile powder

Rub: Mix together in a bowl.
1 teaspoon brown sugar
1 teaspoon granulated garlic
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork chops, about 8 ounces each

Allow the chops to stand at room temperature  for 20 minutes before grilling.  Lightly brush the chops on both sides with olive oil and season with the rub.  Grill over DIRECT HIGH heat for 6 minutes (3 minutes on each side) to sear.  Then, reduce heat and grill on indirect heat for 5 minutes each side until barely pink in the center of the meat.  Remove from the grill and let rest for 3 minutes.  Serve warm over salsa.

(c) Weber's Real Grilling (modified)

Chunky Tomato Basil Soup

While I'm in rainy Washington, many of you are enjoying hot summer weather where you wouldn't dare think about eating soup at least for another 3 months.  Well, here is a simple recipe that is good for all seasons...Why? This Chunky Tomato Basil Soup can be served both as a soup for colder weather or a gazpacho (cold soup) for hot summer days!

Servings: 4
Serving Size: 1 1/2 cups- 300 calories

Ingredients:
2 tablespoons butter or margarine
1/2 cup chopped onion*
1 cup chopped peeled carrots*
2 tablespoons all-purpose flour
1 cup fat-free half and half
1 jar chunky Ragu garden vegetable pasta sauce
1 can diced tomatoes, undrained
1/4 cup chopped fresh basil leaves
Parmesan cheese for taste

*I like to chop the onion and carrots together in a food processor for finer and smoother pieces.

In a large saucepan, heat butter over medium heat.  Add onion and carrots and cook for 3-4 minutes until softened.  Stir in flour.  Gradually add half-and-half, cooking and stirring for about 2 minutes.

Stir in remaining ingredients. Cover and cook over medium heat for about 15 minutes, stirring frequently, keeping mixture just under a boil.  Top with Parmesan cheese and chopped basil leaves if desired.

If enjoying this as a gazpacho, skip the Parmesan and serve with freshly sliced mozzarella cheese or salad for a cool summer meal.

(c) Pillsbury with modifications

Hearty Chicken Noodle Soup

Last year I created my own rendition of Chicken Noodle Soup... Enjoy!

Ingredients:
1/2 of a rotisserie chicken (removed from bone and shredded)
1 tsp. minced garlic
1/4 tsp. black pepper
1/2 tsp. thyme
2 Tbsp. butter
1/2 white onion (chopped)
3 large carrots (peeled and cut into chips)
3 celery stocks (chopped)
(2) 48 oz. chicken broth
1/2 package egg noodles

Combine chicken, garlic, pepper, thyme, butter, onion, carrots, celery, and chicken broth into a large pot.  Bring to a boil for about 5 minutes until carrots are medium crunchy.  Add egg noodles to boiling soup and cook for time specified on noodle package. Serve!

That's it! Easy!

Baked Mac 'n Cheese

The best guilty pleasure!

Ingredients:
16 oz uncooked large elbow macaroni pasta
1/2 cup butter
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
1 teaspoon salt
4 1/2 cups milk
1/2 cup shredded Gruyere Swiss cheese
1 cup shredded Gouda cheese
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1 cup panko bread crumbs

Directions:
1. Heat oven to 350 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  Cook and drain pasta as directed.

2. Meanwhile, in a 4-quart saucepan, melt butter over low heat.  Add garlic; stirring frequently for 30 seconds.  With a whisk, stir in flour and salt until smooth and bubbly.  Increase heat to medium and gradually stir in milk. Boil for 1 minute.  Stir in all cheeses.  Until until cheese is completely melted, stirring occasionally.  Stir in cooked pasta.  Pour mixture into baking dish.

3.  Sprinkle panko over the top of the pasta.  Bake uncovered 25 minutes until bubbly.

(c) Kristen Stevenson