Archive for April, 2009

GROUND TURKEY ZUCCHINI SKILLET

this is adopted from a danispies recipe.  it’s also one of my favorites….it’s great either alone or on spaghetti squash.

Ingredients:

– 1/2 lb of lean ground turkey

– 2 zucchini squash (chopped in small pieces)

– 1-2 summer squash (chopped in small pieces)

– 1/2 medium-large white onion (chopped)

– 1 can of diced tomatoes (i like the ones with green chilies added in)

– sriracha chili sauce for flavor (or 1 tbsp of chili powder)

– crushed black peppercorns

With 1 tbsp of olive oil, brown the chopped onions and ground turkey for about 5 minutes on medium-high heat in a medium skillet. Add in cut zucchini and squash with the diced tomatoes/green chilies. Cover the skillet for about 5-7 minutes. The water from the tomatoes will moisten the dish and help cook the ingredients through. Simmer for another 5-7 minutes. Add in chili powder and black pepper. Let it simmer for a few more minutes.

(serves 4)

Refer to here for spaghetti squash directions to serve with turkey/zucchini skillet over:

http://www.danispies.com/archives/101_video/spaghetti_squash_101_video.php

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April 6, 2009 at 3:21 am Leave a comment

SMOKED SALMON TORTILLA PIZZA

i’ll start off with what i made tonight:

Ingredients:

– 2 oz of wild smoked salmon

– 2-3 cups of baby spinach

– 1/4 cup diced olives (canned)

– mozzarella cheese

– 1 whole wheat tortilla (i personally like trader joe’s flaxseed and fiber tortilla wrap, rich with omega-3’s and fiber!)

– fresh dill (optional)

This is a really simple pizza recipe that is much healthier due to its thin, tortilla crust. Simply lightly spray a baking pan with olive oil and lay the tortilla wrap down. Spread spinach on bottom, and on top the smoked-salmon, diced olives, fresh dill, and mozzarella (i use this very sparingly, normally 1/2 cheesestick, cut up) on top. Simply rinse the olives beforehand to remove most of its sodium content. I personally like to purchase wild-caught salmon when possible (more omega-3 content and less pesticide and toxin traces in comparison to farm-raised). Place in the oven at 415 degrees for about 12 minutes.

(serves 1)

April 6, 2009 at 2:50 am Leave a comment

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