Lunch/Dinner

Turkey Roll-Over

Posted on Nov 14, 2018 in Fowl, Lunch/Dinner, Turkey

“Turkey Roll-Over”

Hmmm…how do we use our left-over Thanksgiving turkey besides the late-night nibbles or turkey soup? Let’s just add some different ingredients and create a whole new taste with a whole new dish, “The Turkey Roll-Over”. This way there’s no wasting a single piece of meat off that big Thanksgiving bird!

Ingredients: (serves 2-4)
• 2 lbs. organic turkey
• 15 oz. can diced, organic tomatoes
• 8 oz. carton organic, cremini mushrooms, sliced
• 1/2 organic, medium-sized onion, sliced
• 4 gloves garlic, minced
• 1/4 cup dry red wine of your choice
• 1 organic, red bell pepper, cut into pieces
• 1/2 tsp. organic rosemary
• 2 tsp. finely chopped fresh, organic basil

Heat oven to 350 degrees

Spray glass baking dish with olive oil, set aside

In large bowl, combine all ingredients and pour into prepared glass baking dish

Place filled baking dish into pre-heated oven and bake 45-55 minutes

steak, beef, buffalo, dinner, lunch, healthy

Steak Plate

Posted on Nov 7, 2018 in Beef, Lunch/Dinner, Veggie

“Steak Plate”

We all need energy which is necessary for completing our various daily tasks, so a hearty meal is definitely welcomed at the end of the task list. With that being said, this week’s creation is not quite as energy-expelling for us but is satisfying and eye appealing enough for guests.

Ingredients: (single serving)
• 1/3 lb. hormone-free lean beef steak of choice
• Garlic powder
• 1-2 tsp. warmed coconut milk
• Asparagus stalks for single serving
• 2-4 organic mushrooms of choice
• 1/4 lb. cauliflower
• 1/4 tsp. MSG-free, low-sodium chicken stock
• 1/4 tsp. organic butter
• Dash of garlic powder
• Salt & pepper to taste

Season steak with garlic powder and spray with olive oil spray in preparation for grilling

Warm the coconut milk in preparation for drizzling over the mushroom-topped steak; may add garlic powder if desired

Asparagus stalks & mushrooms can be grilled, baked or steamed depending on your preference

Cauliflower is steamed until soft; using mashing method, combine cauliflower with chicken stock, organic butter, garlic powder, salt and pepper…set aside and keep warm

Grill steak…grill/bake/steam asparagus and mushrooms until desired wellness

On plate place steak with mushrooms on top, add warm cauliflower, lay asparagus over cauliflower and finally top with warmed coconut milk for a delightful spring meal.

Crispy Chicken & Chard

Posted on Oct 25, 2018 in Chicken, Fowl, Lunch/Dinner

“Crispy Chicken & Chard”

One skillet cooking is something we all enjoy for easy cooking and simple clean-up. Plus, our cast iron skillet cooking always adds that crispness and golden color that’s so delicious! This meal is also fast to whip up and offers a perfect delight after a hectic day!

Ingredients: (serves 4)

4 large, organic, skin-on chicken thighs or drumsticks
Organic cooking spray
Himalayan salt to taste
1 lb. medium, organic yam, cut into pieces
1 cup sliced, organic leeks (white parts only)
4 organic, garlic gloves, smashed
4 cups organic Swiss chard
1 Tbsp. organic, spicy mustard
2 tsp. organic, apple cider vinegar
1/2 tsp. organic, crushed red pepper flakes (optional)

Preheat oven to 425 degrees. Arrange chicken with skin-side down for thighs, in large, cool, cast-iron skillet, which has been lightly coated with cooking spray; sprinkle with salt to taste. Arrange cut-up yams around chicken. Cook 15-20 minutes, stirring yams occasionally.

Turn chicken once and place skillet back in oven at 425 for approximately 10 additional minutes. Transfer chicken and yams to a plate, keeping as much of the drippings in the skillet as possible. Add leeks and garlic to skillet. Cook over medium-high on stove top, stirring often, until fragrant for approx. 5 minutes. Add Swiss chard, mustard, and vinegar; cook just until wilted (2-3 minutes). Sprinkle with red pepper flakes if desired. Divide mixture onto four plates and place chicken & yams on top…serve!

Chicken Cutlets

Posted on Oct 17, 2018 in Chicken, Fowl, Lunch/Dinner, Veggie

“Chicken Cutlets” –

Ready for a bit of hip-hop action—that’s moving the inches off those hips! This week we’re preparing some tasty “Chicken Cutlets” that will move your body through the kitchen in a shimmy style. We all have to try new things and this week will burst you through your comfort zone and add a great shot of lemon zing into those smiling taste buds…let’s do it!

Ingredients: (serves 4)
• 2 lbs. organic chicken breasts, sliced into cutlet-style thickness
• Spray olive oil
• Organic, ground black pepper
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 4 organic gloves of garlic, minced
• 2 large, organic lemons, squeezed to remove all juice
• 2 Tbsp. organic butter

Spray iron skillet and heat to medium heat
Add peppered chicken cutlets and brown on both sides; remove to warm plate and place in the oven at 250 degrees

Deglaze iron skillet with wine and broth; stir until pan is completely deglazed and then add garlic and sauté until well-cooked

Add lemon juice and butter and stir constantly until butter is completely melted and sauce comes to a simmer

Pour sauce over chicken and serve (chicken pictured with steamed asparagus which is also delicious with the sauce!)