Lunch/Dinner

Pork Marsala

Posted on Sep 12, 2018 in Lunch/Dinner, Pork

“Pork Marsala”

A great dish for a nice family gathering or for entertaining special guests. The sauce is truly amazing, and you will want to thoroughly clean your plate. Serve with some cauliflower to help soak up your sauce so every drop of this precious meal hits your taste buds!

Ingredients: (serves 3-4)

1 bag of organic, dried, wild mushrooms (approx. 1 oz.)
3-4 small, organic pork medallions
2 tsp. organic, olive oil
1/2 cup Native Forest brand, non-GMO, organic, unsweetened coconut milk
2 Tbsp. Marsala wine
1 Tbsp. organic, spicy mustard
1 cup organic, sliced cremini mushrooms
Salt & pepper to taste

Preheat oven to 400 degrees

In food processor, chop the mushrooms until they are a powder

Season mushroom powder with salt & pepper

Roll the medallions in the mushroom powder to coat evenly

Heat ceramic skillet to medium and brown medallions on all sides; remove to casserole dish

Combine cream, Marsala, mustard & cremini mushrooms and pour over medallions

Place in oven & roast until cooked through, about 20 minutes; let medallions rest for 5 minutes before serving…be sure to pour sauce over each medallion when plated

Garnish with fresh rosemary

eggs, breakfast, lunch, casserole, veggies

Enchanted Egg Bake

Posted on Sep 5, 2018 in Breakfast, Chicken, Eggs, Fowl, Lunch/Dinner, Veggie

“Enchanted Egg Bake”

A great brunch dish is something we all desire in our repertoire to help us fill tummies and warm spirits while sharing love with family and friends. All the slicing, dicing and prep work can be completed in advance, allowing precious time to enjoy your invited guests. This week we introduce our ‘Enchanted Egg Bake” to be accompanied by sliced tomatoes, nutmeg-topped non-fat cottage on a bed of lettuce and chilled asparagus. Your table is inviting, festive, and worthy of sharing your healthy lifestyle.

Ingredients: (serves 12)
• 8 oz. organic mushrooms of choice, sliced
• 1 large, organic red bell pepper, chopped
• 24 small chicken sausages, cooked & sliced
• 4 organic green onions, entire stalk sliced
• 3 oz. organic baby spinach leaves, about 1/2 bag, thinly sliced into strips
• 3 tsp. Italian Seasoning
• 1/2 tsp. red pepper flakes
• 1 cup non-fat cottage cheese
• 3-4 dozen extra-large, organic egg whites, beat until well mixed

Preheat oven to 325 degrees

Combine all above ingredients into large bowl and thoroughly mix

Spray a 9” x13” glass baking dish with olive oil spray

Pour combined ingredients into prepared baking dish and bake 60-75 minutes, until firm

Serve your Enchanted Egg Bake with:
A sliced organic tomatoes patter
A festive non-fat cottage cheese bowl topped with a sprinkle of nutmeg on a bed of organic greens of choice
An inviting dish of pre-cooked, chilled, organic asparagus spears

Garlic Parsley Shrimp

Posted on Aug 29, 2018 in Lunch/Dinner, Seafood, Veggie

“Garlic Parsley Shrimp”

This recipe is a very versatile meal in that it can be used as a salad-topper, main lunch or dinner entrée, or as an appetizer. Plus, it’s a no-fuss, quickie that delights any seafood lover!

Ingredients: (serves 4)

• 1 lb. large, raw shrimp, peeled & deveined
• 1 tsp. fresh, organic ginger, minced
• 2 cloves organic garlic, minced
• 1 small, organic, jalapeno, seeded & minced
• 2 tsp. organic olive oil
• 1/4 cup dry white wine
• 1/4 cup organic, chopped fresh parsley
• 2 Tbsp. organic butter
• (optional) dipping dish of organic, Balsamic vinegar if served as appetizer

Place shrimp in a bowl and toss with ginger, garlic, and jalapeno

Heat oil in a medium skillet over medium-high heat until it shimmers

Add shrimp mixture; cook, stirring occasionally, until just cooked through (3-5 minutes)

Add wine and cook, stirring occasionally, until half of wine has evaporated (approx. 2 minutes)

Stir in parsley and butter; cook until butter melts…serve atop greens, veggie noodles or as an appetizer with Balsamic vinegar as dipping sauce

Beef-Stuffed Cabbage Leaves

Posted on Aug 22, 2018 in Beef, Chicken, Fowl, Lunch/Dinner, Veggie

“Beef-Stuffed Cabbage Leaves”

Let’s do some pre-holiday wrapping this week…yep, right in the middle of August, we’re going to practice our wrapping technique, so we’re at the perfection level by Holiday Season. Actually, it’s not gift wrapping we’re trying to perfect but food wrapping…something to hold the tastes together and allows for us working folks to prepare in advance, heat, serve and enjoy!

Ingredients: (serves 4-6)
• 2 lbs. hormone-free lean ground beef, chicken or turkey
• 2 cups finely-chopped, organic red onion
• 1 tsp. organic ground cumin
• 1 tsp. organic ground coriander
• 1/2 tsp. Himalayan salt
• 6 cloves organic garlic, minced
• 1 tsp. organic chili powder
• 4 Tbsp. unsalted, organic tomato paste
• 4 organic limes, squeezed for their juice
• 8 to 12 large, organic cabbage leaves, room temperature
• Drizzle organic tomato sauce or fresh-diced, warmed organic tomatoes

Spray skillet with olive oil, add ground meat and cook thoroughly, remove to a bowl

In same skillet add onions, cumin, coriander, salt, garlic & chili powder and sauté until onions are soft—now, add back in the cooked meat, tomato paste & lime juice; thoroughly mix until all ingredients are well combined

Partially fill each cabbage leaf with meat mixture, roll, tuck in sides, finish rolling until log-shaped

In same skillet add the rolls, ¼ to ½ cup purified water and steam for 25 minutes on medium-low heat

In small sauce pan, heat the tomato sauce to hot but be careful not to boil

Drizzle cabbage rolls with warmed tomato sauce and/or tomatoes