Grilled Vegetable Pasta Salad

Dear Readers,

Typically at a bbq there is always that mayo dredged macaroni salad. Its one of those side dishes that has a comforting flavor but is loaded with fat. A small servings will surprise you with the amount of calories it has. According to a nutrition website (the daily plate) a 1/2 cup of macaroni salad is roughly 310 calories. This is very high for a side dish with no nutritional value so let me give you a healthier version to make. Pasta with fresh grilled vegetables and herbs can easily replace the mayo and you will be left with a very nutritional side dish that is loaded with great flavor. Enjoy!



Ingredients:

1 medium sized eggplant (1.5 lbs-cut into 1 inch rounds)
2 green zucchini (halved)
1 yellow zucchini (halved)
2 red bell pepper (cored and halved)
1 cup fresh mozzarella balls (halved
1 cup fresh basil (roughly chopped)
1/4 cup djion mustard
2 tbsp extra virgin olive oil
1/4 cup + 1 tbsp balsamic vinegar
3/4 box of bow tie pasta (cooked 8 minutes and cooled)
salt
pepper

Directions:
1-Place your cut up vegetables on a board and sprinkle with salt and ground pepper on both sides.
2-Put your grill on medium and spray with pam olive oil. Place your vegetables on the grill and cook each side about 5-6 minutes each. The vegetables should be tender but not too soft.
3-Cut your cooked vegetables into 1 inch cubes.
4-In a bowl add your pasta and vegetables toss. Add a pinch of salt.
5-In a small bowl add your djion mustard, olive oil, and balsamic vinegar. Whisk really well until your vinaigrette blended.
6-Pour only half of your vinaigrette into the pasta mixture. Toss well and place in the refrigerator until the pasta salad is well chilled.
7-Take pasta salad out and add the mozzarella and basil. Toss and taste. Add a pinch of salt and more vinaigrette only if needed.
***Do not dredge your salad with the vinaigrette, it should only be lightly coating the pasta and vegetables. Enjoy!***
***You can also add grilled chicken breast chunks to this dish***

Grilled Lamb Chops

Dear Readers,

Labor Day is just around the corner, and I wanted to give you an idea of what to grill. I am sure by the end of the summer hamburgers and hotdogs have become the food of the past. Try grilling lamb chops with grilled vegetables. Serve with warm pita and hummus and your bbq is ready for the holiday.


Ingredients:

6-8 lamb chops
1 tbsp olive oil
1/4 cup red wine vinegar
1/4 cup fresh rosemary, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper

Preparation:

Combine olive oil, vinegar, rosemary, and garlic in a small bowl. Mix well. Pour into a resealable bag and add lamb chops. Refrigerate for 2 hours. Preheat grill. Remove lamb chops from marinade and season with salt and pepper. Place on hot grill and cook for about 5 to 6 minutes per side or until done.

Instructions for Roasting a Turkey

ROASTING INSTRUCTIONS FOR SAFETY AND DONENESS:

1. Set the oven temperature no lower than 325 °F.

2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of 40 °F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep.

Optional steps:

Tuck wing tips back under shoulders of bird (called "akimbo").
Add 1/2 cup water to the bottom of the pan.
In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.
4. If a meat thermometer is not available, cook stuffing in a casserole. Mix ingredients just before stuffing a turkey; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe internal temperature (see chart below).

5. For safety and doneness, the internal temperature should be checked with a meat thermometer.

The temperature must reach 180 °F in the thigh of a whole turkey (center of the stuffing should reach 165 °F) before removing it from the oven. Cook a turkey breast to 170 °F.

6. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places; juices should be clear with no trace of pink.

7. Let the bird stand 20 minutes before removing stuffing and carving.

APPROXIMATE COOKING TIMES

UNSTUFFED

4 to 6 lb breast.....1 1/2 to 2 1/4 hrs
6 to 8 lb breast...2 1/4 to 3 1/4 hrs
8 to 12 lbs................2 3/4 to 3 hrs
12 to 14 lbs..............3 to 3 3/4 hrs
14 to 18 lbs........3 3/4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 1/2 hrs
20 to 24 lbs..............4 1/2 to 5 hrs


STUFFED

8 to 12 lbs...............3 to 3 1/2 hrs
12 to 14 lbs..............3 1/2 to 4 hrs
14 to 18 lbs..............4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 3/4 hrs
20 to 24 lbs........4 3/4 to 5 1/4 hrs

Roasted Turkey w/ Citrus and Herbs

Dear Readers,

There are many ways to become budget conscious when cooking weekly meals. I tend to cook large meals that are good for a few days. One of my favorite meals is roasted turkey which is super healthy and will last a few nights. I rely on citrus and fresh herbs to provide great flavor. A little olive oil will help to brown the top but I do not add butter or any saturated fats to the meat. Follow my cooking preparation method and your turkey will come out tender and juicy.

Ingredients:

6-7lb fresh whole turkey breast (example Shady Brook Farms)
1 cup onion (diced) plus 3 onion slices
4 orange slices
1/4 cup juice from fresh orange
4 lemon slices
8 fresh sage leaves
2 fresh rosemary sprigs
4 fresh thyme sprigs
2 tsp olive oil
1 cup chicken broth
1 tbsp herbs di provence
salt
ground pepper
1 tsp Earth Balance (dairy free butter spread)
2 tsp flour

Directions:

1-Preheat the oven to 325 degrees
2-Clean the turkey breast and pat dry. Lay on a cutting board.
3-Place 3 onion slices, 2 orange slices, 2 lemon slices, 1 sprig of rosemary, 3 sprigs of thyme, and 3 sage leaves on the bottom of a roasting pan.




4-Open the center of the turkey and sprinkle in a pinch of salt and pepper. Add 1 cup onion (diced), 2 orange slices, 2 lemon slices, 2 thyme sprigs, 5 sage leaves, 1 sprig of rosemary. Pour inside the juice from the orange. If you push the fruit and herbs inside they should stay in place. If not you can secure the opening with some cooking string and sew up the closure.



5-Turn the turkey on its belly so the bird is breast side up. Add the olive oil on top of the bird and run it around. You can also rub the olive oil under the skin. Sprinkle salt, pepper and herbs di provence on the top and under the skin.

6-Place the turkey breast on top of the onions, fruit, and herbs on the roasting pan. Pour the chicken broth on the bottom of the pan. Cover with tin foil and place in the oven. Cook for 1 hour.

7-Take the tin foil off the turkey breast and cook for another hour.

8-The temperature must reach 180 °F in the thigh of a whole turkey (center of the stuffing should reach 165 °F) before removing it from the oven. Cook a turkey breast to 170 °F. Juices should be clear. In the absence of a meat thermometer, pierce an unstuffed turkey with a fork in several places; juices should be clear with no trace of pink.

9- Let the turkey rest for 20 minutes before you serve the meat.



Preparing the light gravy:
1-Pour the dripping from the pan into a strainer. You will have the juice separated from the herbs and onion.
2-Pour the strained drippings into a fat separator. Set aside.



3-In a sauce pan add 1 tsp of dairy free butter spread(Earth Balance) and 2 tsp of flour. Whisk well over medium heat until the flour is cooked and turned a deep yellow color. Slowly add the juice from the fat separator. Whisk really well and add another 1/2 cup of chicken broth. Let it come to a simmer and cook for 4-5 minutes. Serve.

Sauteed Spinach with Cannellini Beans and Roasted Grape Tomatoes

Dear Readers,

Here is a great side dish that goes great with any meat. I am serving this vegetable dish with the recipe for pork medallion with marsala/balsamic reduction.


Ingredients:

5 oz fresh baby spinach
1 cup grape tomatoes (halved)
1 cup cannellini beans
1 cup onion (sliced)
1 tbsp + 1 tsp olive oil
2 cloves garlic (chopped)
1/4 cup water
sea salt
ground pepper

Directions:
1-Preheat oven to 400 degrees.
2-In a small bowl add the grape tomatoes, onion, 1 tbsp olive oil, and pinch of salt and pepper. Toss and place on a baking dish. Cook for 20 minutes until the tomatoes are tender. Set aside
3-In a skillet add 1 tsp olive oil and garlic. Stir and add the spinach. Cover and cook over medium-low heat for 3 minutes and then add the roasted tomato mixture. Stir
4-Add the beans right before you serve.

Pork Medallions with Balsamic/Marsala Reduction

Dear Readers,

Pork Tenderloin is a great protein option because it is low in fat. If You are not a red meat eater and usually choose chicken and turkey this may be a great alternative for you. Remember the correct servings of protein is 3 oz. The portion size of plain pork tenderloin is 122 calories and 3g total fat. Remember you will have to still count any dressing you put on the meat. That is why I really focus on spices, herbs, and light reductions to keep the calorie count at a minimum. Enjoy!


Ingredients:
.75-1lb pork tenderloin
olive oil pam spray
ground pepper
sea salt
marsala wine
balsamic vinegar
1/4 cup golden raisins
1/4 cup water



1-Trim the pork tenderloin of any fat and silverskin. Cut it crosswise into 1-inch thick medallions.
2-Preheat the oven to 350 degrees. In a skillet add the olive oil pam spray and raise the heat to medium high. Sprinkle the medallions with salt and pepper on both sides. Place them into the skillet. Cook each side for 1-2 minutes so they get a golden crust. The inside should still be pink. Place the medallions on an oven safe dish and put into the oven and cook for 5 minutes. When finished the inside should be white. Set aside.
3-In a small bowl add the raisins and water. Side aside for 20 minutes until the raisins are plump.
3-In a skillet add the marsala wine and balsamic vinegar. Bring it to a simmer until it reduces in half (5 mins) and then stir in the raisins. Drizzle the reduction over the pork medallions.