Watermelon Feta Salad.

This is one delish salad.  Even if you don't think you like fruit in your salad - you will love this.  I can't take credit for it - I got the recipe from Publix Apron's Simple Meals.

Here's your ingredient list:

• 4 oz feta cheese (I used crumbled so I wouldn't have to cut it up)
• 2 lb watermelon cut into bite-sized pieces
• 8 oz grape tomatoes (cut in half)
• 3 tblsp olive oil
• 2 tspn white balsamic vinegar
• 1/2 tspn of salt
• 3 cups arugula
• 1 cup thinly sliced red onions (I sliced and the roughly chopped mine)

Whisk the oil, vinegar and salt together and set aside.

Place the arugula, onions, and tomatoes in a salad bowl.

Add vinaigrette and toss to coat.

Add cheese and watermelon.

Toss and serve.

Sausage and Rice Stuffed Peppers.  So, while I try to cook healthy food for the family - we have 2 nights off.  One night is always pizza night (not a health food) and the other is a healthier version of something.  This is a healthier version of stuffed peppers.  It is very good and you won't even realize that you are "missing something".  This recipe is supposed to serve 4 - however, in my house it made dinner for 4 with leftovers.

Here's your ingredient list:

• 4 bell peppers - any color that you like
• Oil spray
• 8 oz spicy Italian chicken sausage (I could not find that in my store so I used hot Italian turkey sausage)
• 4 sliced green onions
• 3 cups cooked brown rice
• 2 tbsp fresh oregano (or 1 tbsp dried)
• 2 cups marinara sauce (jarred or home-made)
• 1 cup shredded mozzarella

The recipe that I am quoting says to dice your sausage after it is cooked.  I removed it from the casing then broke it up and cooked it.

Heat your oven to 400 degrees.  While the oven is heating, halve your peppers lengthwise and remove the seeds and membrane.  Place them in a roasting pan cavity side up and spray them with oil.

Get out a large bowl and mix together the sausage, green onions, oregano, marinara sauce, and mozzarella cheese.

Fill the peppers with the sausage and rice mixture.  Cover with foil and bake for 20 minutes until the peppers are tender (I actually baked mine for 35 minutes).

Serve a lovely salad on the side and you are all set for a fab dinner.

If you have any questions - let me know.

Happy eating

K

Pork Medallions with Pears and Quinoa.  I recently made this for the family and everyone loved it although a few chose not to eat the pears.  It is a delicious meal that is low in calories, fat, cholesterol, and sodium.  As listed this is said to serve 4; however, in our house 4 had dinner and there were leftovers.  We started with a salad.

Here is your ingredient list:

• 1 cup quinoa, rinsed
• 1 lb pork tenderloin, cut into 1 inch thick slices
• 4 sliced green onions
• 1 tbsp EVOO
• 2 chopped garlic cloves
• 1 to 1 1/2 lbs ripe pears, peeled, cored, and sliced (I cut 8 wedges from each pear)
• 1 tbsp fresh lemon juice
• 1/3 cup water
• 2 tsp fennel seeds (I don't like fennel so I did not use this ingredient).

Start cooking the quinoa according to label directions

Press the pork slices with your palm to flatten them a bit.

Sprinkle the pork with some salt and pepper

Heat a large skillet on medium-high and add the oil until heated.  Add the pork and cook until browned on both sides (5-6 minutes).  Transfer the pork to a plate.

Reduce the heat to medium and add the fennel seeds to the skillet cooking for 30 seconds while stirring.  Add the green onions, 1/3 cup of water, and garlic - cook for 1 minute while stirring.  Add the pears and lemon juice (and salt to taste).  Cook for 2-4 minutes until the pears begin to soften.

Return the pork to the pan along with any juices and cook 3-6 minutes until the pork is done.

To plate - spoon some quinoa onto the middle of the plate and top with the pork and pear mixture.  You can garnish with more green onions if you like.

Happy eating

K

Hi friends!!  Here is a quick, easy, and healthy meal that is really tasty.  It's a great recipe for a night that you don't really feel like cooking.  We are talking chicken and herbs with carrot risotto (serves 4).

Here's your ingredient list:

• 4 garlic cloves
• 4 medium carrots 
• EVOO
• 8 oz orzo (I love orzo)
• 3 cups low sodium chicken broth (I use home-made)
• Salt to taste
• 1 tbsp minced fresh thyme
• 2 tsp ground coriander
• 1 lb boneless, skinless chicken breasts (you can purchase bone in and skin on and remove those things for your stockpot) cut into cubes
• 1/3 cup white wine (I use chardonnay - remember, never cook with a wine that you wouldn't drink)
• 2 tbsp minced fresh flat leaf parsley.

You need to finely chop your garlic and get your carrots into 1/4-1/2 inch pieces.  I throw them in the blender.

Heat 1 tbsp oil in a pan over medium high heat - add orzo and cook for a couple of minutes until it has browned.  Add the carrot and garlic and stir.  Pour in 2 1/4 cups broth and some salt (if you want it - I cook with very little salt so did not add any).  Bring the mixture to a boil then simmer it over low heat around 12 minutes (until orzo is at your desired texture).

While the orzo is simmering - season your chicken with the thyme, coriander, and some salt and pepper (again, I did not use any salt).

Heat 1 tbsp oil in a skillet over medium-high and add the chicken - cook until browned on all sides.  Remove the chicken to a plate and sprinkle with your parsley.

Add the wine and remaining broth to the skilled and boiled until reduced to 1/3 cup (1-2 minutes).

Taste the orzo and adjust seasoning.

To serve, place orzo on plate then some chicken and spoon the pan juice over the chicken.

If you have any questions - let me know.

Happy eating,

K