Cobb Salad

Turkey Cobb Salad

This Cobb Salad recipe was adapted from NY Times recipe at https://cooking.nytimes.com/recipes/1018890-cobb-salad.  It uses turkey instead of chicken and takes advantage of pre-cooked ingredients to save time in the kitchen. It’s also been cut in half to feed 2 people instead of 4-6.  Photo credit NY Times Recipes.

Ingredients

Salad

  • 2 hard boiled eggs (make ahead)
  • 4 oz bacon
  • 6 oz pre-cooked turkey
  • 1 small head romaine lettuce
  • 2 medium tomatoes
  • 1 avocado, thinly sliced or chopped
  • 3 oz blue cheese, crumbled
  • 2 Tbsp finely chopped chives

Dressing

  • 1 small shallot
  • 3 Tbsp red-wine vinegar
  •  Kosher salt and ground pepper, to taste
  • 1 Tbsp whole grain or Dijon mustard
  • 3 Tbsp olive oil
  • (FYI there will be extra dressing but you will be happy to have some left over next time you make a salad!)

Directions

  1. Make the dressing: Mince shallot and combine with vinegar, salt, and pepper. Let sit for 5 minutes and then add mustard and olive oil and whisk with a fork until blended. Adjust seasonings if needed.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crispy on both sides, 5-8 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
  3. Chop or shred turkey into bite-sized pieces. Peel and chop the hard-boiled eggs.
  4. Arrange lettuce in your largest serving bowl or platter. Drizzle 2 Tbsp of the dressing over the lettuce and toss to combine; season with salt and pepper.
  5. Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Drizzle 2 more Tbsp of the dressing over the top and sprinkle with chives.
  6. Pour remaining dressing into a small bowl and set on table for diners to add more dressing if they like.

Nutrition

Oops, not ready yet.  Coming soon!

Mexican Baked Tilapia from Chowhound

Dirty Quinoa

Serves: 3-4 people
Hands-on time: 15-20 min
Total time: 30 min

This recipe for “dirty” quinoa is adapted from the dirty rice I used to make all the time when I was single and cooking was a low priority.  I also used to chop up hotdogs and throw them in to make a meal, but um I don’t do that anymore. Now it’s just clean, whole, unprocessed food for me.  I sure wish they made a natural hotdog flavor I could add to a dish to get my hotdog fix.  Anyway, enough about hot dogs, let’s make some dirty quinoa!

Ingredients

Continue reading “Dirty Quinoa”

Mexican Baked Tilapia from Chowhound

Pasta Mish Mash

Serves: 2 people
Hands-on time: 10 min
Total time: 20 min

This pasta dish is a great way to use up leftover items from the week.  A thick pasta (penne or fusilli work great) plus a ton of veggies and some protein are all it takes.  The ingredients are very flexible, and I’ve never had a bad batch!

Ingredients

  • 1/2 lb thick pasta such as penne or fusilli (gluten free preferred)
  • 1 C of onions, peppers, shallots, fennel, cabbage or other fragrant vegetable with a lot of water content
  • 1 C any leftover non-starchy vegetable such as broccoli, green beans, brussels sprouts, asparagus, etc.
  • 1-2 cloves of garlic
  • 1-1/2 C leftover protein
    • meat-based: chicken sausages, meatballs, chicken, steak, pork chops, etc.
    • vegan/vegetarian: cooked chickpeas, tofurkey, etc.
  • 1/2 C white wine or chicken broth (veggie broth if vegetarian/vegan)
  • 1/2 tsp italian seasonings (or herbs de provence)
  • 1/2 Tbsp olive oil
  • parmesan cheese (optional, omit if vegan or dairy-free)

Tools

  • 1-cup dry measuring cup
  • cutting board
  • medium sharp knife
  • large pot for pasta
  • 10″ saute pan
  • large serving bowl
  • large serving spoon

Directions

  1. Fill pot with water, leaving 1″ at the top. Let water come to a boil over high heat while preparing other ingredients. When water comes to a boil cook pasta as directed on package.
  2. Add oil to saute pan and heat to a shimmer over medium heat.
  3. Coarsely chop the first set of veggies and add them to the saute pan. Saute, stirring occasionally,
    until translucent.
  4. Add wine or broth to pan, carefully scraping up any brown bits on the bottom. Turn heat up to medium high and let simmer until reduced by about half.
  5. In the meantime, chop the second set of veggies. Add to saute pan and cover, reduce heat to low, and let simmer for 5 minutes.
  6. When veggies are crisp-tender, add protein and 1/2 C of the pasta water and stir until simmering.
  7. Strain pasta and add to serving bowl. Pour contents from saute pan into serving bowl and give it a good stir.
  8. Serve immediately with parmesan cheese and a side of condiments such as olives, marinated artichoke hearts, or tapenade.

Notes

  • This is a very versatile and forgiving recipe. Use whatever you have on hand.
  • Using greens (spinach, swiss chard, etc) is not recommended because it will become mush if you cook it too long. If using greens for your second set of veggies, increase the amount to 4 cups and reduce the time in step 5 to about 1 minute.
  • Do-ahead tip: As part of a weekly meal plan, put this meal at the end of the week and generate the chopped vegetables on earlier days.  This eliminates most (if not all) of the chopping, and shaves off about 10 minutes of prep and cleanup time combined.

Photos

Photos coming soon. Got any? Send them to us and if we like them we will post them and you will get credit and points!

Scrambled Eggs and Spinach

Scrambled Eggs with Spinach and Feta

Serves: 1 person
Prep Time: 5 min
Cook Time: 5 min
Cleanup Time: 2 min
Total: 12 min
WW Points: 5

This savory high-protein breakfast uses only three basic ingredients — scrambled eggs, spinach, and feta — and whips up in just 10 minutes.  It’s perfect with a can of low-sodium V8 and a cup of coffee. Continue reading “Scrambled Eggs with Spinach and Feta”

Mexican Baked Tilapia from Chowhound

Healthy Commuter Breakfast

This healthy commuter breakfast takes a little bit of planning but is totally worth the effort, and once you’ve done it a few times the prep becomes automatic.

Ingredients:

1 container high-protein greek yogurt with fruit
2 Tbsp chia seeds
6 Tbsp almond milk (30 calorie version)
2 Tbsp raw sunflower seeds
2 Tbsp Ezekiel Almond cereal (more if desired)
1/2 banana

Directions:

The night before…

  1. Put milk and chia into a 1.5 C plastic container with water-tight lid. Tighten cover and shake vigorously for a few seconds. As you’re going about your evening routine, shake it a couple more times. Before going to bed, put in the frig and put the carton of yogurt on top of it.
  2. Measure out sunflower seeds and cereal in a little container (it doesn’t have to be covered). Leave this out on counter, along with a banana, a small bag*, two spoons, a napkin, and a sharp knife.

In the morning…

  1. Pull the containers of chia mix and yogurt out of the frig and open them. Pour the cereal/sunflower seed mix into the chia mix, dump the yogurt on top of it (scraping out every tiny bit of that healthy yumminess) and mix it up good with one of the spoons. Toss the dirty spoon in the dishwasher (or the sink if you’re lazy like me).
  2. Cut the banana in half, peel the half you like best and cut up the banana into the top of the container. Don’t stir! Put the knife in the sink with the spoon. (They’ll need to keep each other company in that big empty sink all day long.)
  3. Tighten the lid onto the container and put it in the bag with the spoon and napkin and tuck into your backpack or tote.
  4. It will keep for up to two hours, so simply eat when you are hungry and then put everything back into the bag.

Substitutions:

To customize your healthy commuter breakfast, try changing it up with one of these substitutions.

  • Oats instead of Ezekiel cereal
  • Chopped walnuts instead of sunflower seeds
  • Coconut milk instead of almond milk
  • If you are lactose intolerant or vegan: use almond or coconut yogurt instead of greek yogurt, but the consistency will be relatively watery.

Notes and Resources:

  • The plastic container, spoon, and bag can all be disposable if you just want to throw the whole thing out in the nearest trash can after you are done. Better yet, find a recycle bin.
  • For the smallest carbon footprint, go for a reusable container, a reusable bag (I like these cute inexpensive ones I found on Amazon), and a regular flatware spoon or travel spoon that you don’t mind carrying with you. Just close the container, wrap the spoon in the napkin and place it into the bag and put back in your backpack. Yes, you’ll have to carry it around but it will be lighter and your commuter breakfast will be guilt-free as well as healthy and delicious.
  • Other container ideas: reuse empty plastic peanut butter or mayonnaise jars a few times before tossing them into the recycle bin.  Also, those white soup containers from chinese takeout are a perfect size but not 100% airtight.  Anything about 12 to 16 ounces works.
Mexican Baked Tilapia from Chowhound

Vegan “Dirty” Brown Rice

This is a wonderful rice dish as a main course. You can spice it up with any of your favorite vegetables and or hot peppers.  For a protein-rich version add a drained and rinsed can of black or red beans along with the vegetables

1 cup of fresh broccoli, chopped
1 cup of fresh cauliflower, chopped
1 cup of sliced carrots
2 cups of long grain brown rice
5 1/2 cups of water
2 tablespoons of garlic
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of your favorite dried herb or herb blend (optional)

Combine 2 cups of long grain brown rice and 5 1/2 cups of water in a large saucepan. Bring just to a boil. Add carrots and seasonings, stir and bring to a boil. (Add 1-2 tbsp of butter or oil if desired.)

Reduce heat and cover tightly.

Simmer 30 minutes, then lift cover and quickly add the cauliflower and broccoli. Don’t stir.
Re-cover immediately.

Simmer 15-20 minutes longer, or until rice is tender and all the water is absorbed.

Fluff lightly with a fork and serve.

Nutritional Value of Brown Rice (1 cup cooked)

216 Calories
1.8 g Total Fat
0 g Cholesterol
10 mg of Sodium
84 mg of Potassium
45 g Total Carbohydrates
5 g Protein

Nutritional Values of Vegetables (1 cup raw)

73.6 Calories
.8 g Total Fat
0 mg Cholesterol
89 mg Sodium
2607 mg Potassium
15 gr Carbohydrates
5.26 g Protein