Robby’s Rockin’ Turkey Chili


  • 2 tbsp. vegetable oil
  • 1 yellow onion, diced
  • 6 jalapeno peppers, diced (optional)
  • 1 clove garlic, minced
  • 1 lb. fresh ground turkey
  • 1 28 oz. can crushed tomatoes
  • 2 tbsp. cumin
  • 5 tbsp. chili powder
  • salt
  • pepper
  • 1 16 oz. can black beans
  • 1 16 oz. can pinto beans


  1. Sauté diced onion, jalapeno, and minced garlic in oil until soft.
  2. Add turkey and cook turkey until brown.
  3. Add some chili pepper, cumin, and salt.
  4. Add crushed tomatoes and bring to a boil.
  5. Add more spices. Add black beans and pinto beans and bring from a boil to low heat.
  6. Add more spices; simmer on low heat for 30 minutes.
  7. Serve hot with cheese, sour cream, and/or scallions. Bon appetit!

Salmon Summer Rolls

By Deanna Ronne and Laura Cipullo Whole Nutrition Services Team
These light, refreshing, and nutritious summer rolls are simple and fun to make, easily packed for lunch, or stored for leftovers, and even your kids will love them! Try keeping them in the refrigerator and eating them cold after a long hot summer day. Packed with protein and healthy fats from salmon and avocado, this roll will satisfy your hunger without making you feel too full.1

Rich in vitamins, minerals, and omega-3 fatty acids, Salmon has many health benefits. One omega-3 in particular, docosahexaenoic acid (DHA), is the brain’s favorite fatty acid. A diet rich in DHA is associated with improved learning abilities and disease prevention.2,3


  • rice paper wrapper (find them in the ethnic foods section of your health food store. I recommend brown rice)
  • carrots
  • avocado
  • cucumber
  • spinach/spring mix/ lettuce
  • salmon

Optional Sauce:

  • ¼ cup soy sauce (reduced sodium)
  • 1 tbs honey
  • siracha sauce (to taste, 1 tbs for a mild sauce)


  1. In a bowl mix the soy sauce, honey, and siracha sauce. On medium heat, add the sauce to a pan with the salmon. Once cooked, set the salmon aside to cool off.
  2. Wet paper towels large enough to cover the bottom of your plate. Place a wrapper on the paper towel and dab it with another wet paper towel. (You don’t want to get the wrappers too wet, because they will break easily.)
  3. Place a handful of spinach in the middle of the wrapper and the rest of the ingredients on top.
  4. Wrap the roll: start by folding the shortest sides in. Fold the bottom up and roll up to the top.
  5. Enjoy! The optional sauce can also be used as a delicious dipping sauce.
  1. III, V. L. F., Dreher, M., & Davenport, A. J. (2013). Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risk in US adults: results from the National Health and Nutrition Examination Survey (NHANES) 2001-2008.
  2. Kris-Etherton, P. M., Harris, W. S., & Appel, L. J. (2002). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. circulation, 106(21), 2747-2757.
  3. Horrocks, L. A., & Yeo, Y. K. (1999). Health benefits of docosahexaenoic acid (DHA). Pharmacological Research, 40(3), 211-225.

Pork Chops and Apple Salad

Straight from my Diabetes Comfort Food Diet Cookbook, I’m excited to share this recipe for refreshing pork chops and Apple salad. Perfect for the end of summer and upcoming apple season this fall!


For Apple Salad:

  • 2 tbsp (30mL) balsamic vinegar
  • 1 tbsp (15mL) Dijon mustard
  • 2 apples, finely sliced, lengthwise
  • 1 head Bibb lettuce, chopped
  • 2 (500mL) cups spinach
  • 1 stalk celery, sliced
  • 1/2 onion sliced
  • 1/4 cup (60mL) crumbled, reduced-fat blue cheese

For Pork Chops:

  • 4 bone-in pork loin chops (each 6oz/175g)
  • 1/8 tsp (.5mL) salt
  • 1 tbsp (15mL) chopped, fresh thyme (or 1tsp/5g dried)
  • 1 clove garlic, minced 


For Apple Salad:

In a large bowl, whisk together vinegar and mustard. Add apples, lettuce, spinach, celery and onion. Toss to coat. Sprinkle with blue cheese, set aside.

For Pork Chops:

Season each pork chop with salt, thyme and garlic. Heat a large skillet with cooking spray over medium heat. Cook the pork chops for 8 minutes, turning once or until lightly browned and a thermometer inserted in the center of the chop reads 145F and the juices run clear. Serve with the apple salad.


Greek Yogurt Marinated Chicken

Photo Courtesy of Cooking Light

To prepare for the upcoming school year, I’ve been trying to focus on finding meals I can make ahead and then have ready to heat and eat during the week.  This yogurt marinade recipe is my recent favorite because in addition to a marinade for chicken, I’ve also used the recipe as a sauce or even dressing for other meals and side dishes. It keeps chicken moist–whether grilled or baked–and is a tangy and fresh compliment to seasonal veggies and sides!

Makes 4 servings (marinates 4 chicken breast fillets)


  • 2 cups Greek yogurt, plain
  • 2 tbsp honey
  • 1 medium lemon, juiced
  • 1/4 cup cucumber peeled and diced, finely
  • 2 medium strawberries diced, finely
  • 1/4 medium onion, diced
  • 1-2 cloves garlic, made into paste
  • 1 tbsp olive oil
  • Salt & pepper


  1. In medium bowl, stir to combine yogurt, olive oil, lemon juice and honey.
  2. Dice onion, cucumber and strawberry. Paste garlic. Combine all with yogurt mixture.  Season with salt and pepper.

For Marinade: Pour into gallon-sized ziplock to cover chicken breasts and squeeze bag to coat chicken.  Allow to marinade in refrigerator overnight. Grill or bake chicken to desired doneness, checking for an internal temperature of 165F.

For Sauce: Chill yogurt mixture in airtight container and enjoy with veggies, grains, salads or proteins as a dipping sauce or dressing.


Slow Cooker Lasagna

Photo Courtesy of Cooking Light

  • 1.5 pounds ground beef or pork
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp Italian seasoning
  • 1 ½ tsp salt
  • 1 24-oz jar spaghetti sauce
  • 8 oz tomato sauce
  • 6 oz tomato pasta
  • 3 eggs
  • 1 15-oz container ricotta cheese
  • 6 cups fresh spinach
  • 2 zucchini, shredded or sliced
  • 1 cup parmesan cheese
  • 2 cups shredded mozzarella, divided
  • 3 Tbsp water


In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the spaghetti sauce, tomato sauce, tomato paste, salt, and Italian seasoning and stir until well incorporated. Cook until heated through.

In a large bowl mix together the ricotta cheese, egg, grated Parmesan cheese, and 1 cup shredded mozzarella cheese.

Spray the crock with nonstick spray. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Next layer 2 cups spinach and 1/3 of the zucchini. Repeat the layering of sauce, noodles, cheese and veggies until all the ingredients are used. Top with remaining 1 cup of mozzarella. Drizzle water around the edges of the crock.

Cover, and cook on LOW setting for 5 to 6 hours.

Let sit for 30 minutes or more and then slice and serve.

Hearty and Healthy Quinoa Chili

Photo Courtesy of Chef Melissa

•1 cup quinoa, rinsed (I love tri-colored!)
•2 cups unsalted organic chicken bone broth
•2 swirls around the pot of Avocado Oil
•1 medium onion, chopped (red, white, or yellow, you pick! Yellow is standard)
•4 cloves garlic, minced
•1 jalapeno pepper, seeds and white membrane removed so only green •remains, diced (or leave all intact for spicy)
•2 medium carrots, peeled and chopped
•3 celery stalks, chopped
•1 green bell pepper, chopped
•1 red bell pepper, chopped
•1 medium zucchini, chopped
•1 can black beans, drained and rinsed
•1 can red kidney beans, drained and rinsed
•1 can white beans, drained and rinsed
•1 can fire roasted diced tomatoes
•1 small can green chilies
•1 (15 oz) can tomato sauce
•2-3 tablespoons chili powder or chipotle powder (depending on your preferred spice level)
•2 tablespoons ground cumin,
Sea Salt and black pepper, to taste
Handful Cilantro leaves
•Juice from 1-2 limes

∗Optional toppings: red onion, avocado, cheese, sour cream, Greek yogurt, tortillas, etc.

1. In a medium sauce pan, cook quinoa with bone broth- set aside.
2. In a large pot, preferably dutch oven, heat the avocado oil over high heat. Add onion, garlic, jalapeño, carrot, celery, peppers, and zucchini. Add a generous pinch of salt and pepper. Cook until vegetables are softened, stirring occasionally.
3. Add the beans, tomatoes, green chilies, and tomato sauce. Mix in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low, stirring occasionally, for about 30 minutes or until everyone is warm and tender. Add more bone broth if too thick.
4. Turn off heat and stir in cilantro leaves and lime juice. Taste, season if needed.
5. Garnish chili with toppings before serving.
*Notes: This chili freezes well- great for meal prep!

*Crock-Pot friendly! Add uncooked quinoa and 1/2 bone broth to slow-cooker along with rest of ingredients.

*Sub Vegetable Broth for Chicken Bone Broth to make her Vegan

*”Chopped” means bite-sized, but it is entirely your preference. However, be mindful that vegetables chopped smaller will cook faster than those that are larger.

    We’d like to thank Chef Melissa for her wondrous and delicious recipe!

Crowd Pleasing Veggie Burgers

     By Brenna O’Malley and The Laura Cipullo Whole Nutrition Services Team


     In search of a meatless option for a crowd or just an alternative to packaged veggie burgers with lots of extra ingredients? This easy make-ahead recipe is perfect for a quick weeknight dinner, a salad or lunch topper, or a great way to get some protein and veggies into your day! These are crowd pleasing veggie burgers because your whether your friends are meatless, gluten free or particular about the veggies or ingredients they like, these burgers can be adapted to fit your guests’ palates!

     Yields ~8 patties


 •1 can black beans, mashed

  •½ medium onion, diced

  •1 large carrot or 1 cup baby carrots, grated or diced finely

  •1 (8oz) pkg of mushrooms, diced

  •1 medium red pepper, diced

  •1 cup oat flour (can be made by blending 1 cup oats)

  •½ cup quinoa, rinsed and cooked

  •½ cup sweet potato, diced and cooked

  •1 tsp salt

  •1 tsp black pepper

  •2 cloves of garlic, minced and made into paste

  •1 tbsp olive oil

  •2 eggs

  •1 tsp cumin

  •1 tsp red pepper flakes

     Optional Add-ins:

     1 cup sautéed spinach or kale, 2 tbsp chopped almonds, 1 tbsp reduced sodium soy sauce


  1. Preheat oven to 350F
  2. If you do not have roasted sweet potato or rinsed and cooked quinoa ready, prepare those now. Sautee onions, garlic paste, mushrooms and red pepper with tbsp. olive oil until veggies are soft.
  3. In a large mixing bowl, combine all ingredients and any optional add-ins you choose. Season to taste and mix well.
  4. Prepare a baking sheet, moisten hands with water and begin to tightly pack and shape patties for baking.
  5. Bake patties in oven for ~25 minutes, if your patties are thicker, flipping halfway through may promote even baking.
  6. Can be refrigerated for a few days or frozen to have on hand for the week. Enjoy!

Grilled Pork Chops with Two Melon Salsa

     We’ve been talking a lot about watermelons this summer! And as one of the most hydrating and tasty fruits, we’re happy to have one more reason to incorporate it into our summer dishes, just in time for your Fourth of July cookout!



 •1 cup chopped seedless watermelon

 •1 cup chopped honeydew melon

 •3 tablespoons sweet onion

 •1 tablespoon finely chopped jalepeno pepper

 •1 tablespoon chopped fresh cilantro

 •1 tablespoon fresh lime juice

 •1/8 teaspoon salt


 •2 teaspoons canola oil

 •1 1/2 teaspoons chili powder

 •1/2 teaspoon garlic powder

 •1/2 teaspoon salt

 •1/4 teaspoon freshly ground black pepper

 •4 (4-ounce) boneless center-cut pork chops, trimmed

 •cooking spray


 1. To prep salsa, combine the first 7 ingredients and set aside

 2. To prep pork chops, heat a grill pan over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl.  Rub oil mixture over both sides of pork chops. Coat pan with cookies spray. Add pork to pan, cook for 4 minutes on both sides or until desired degree of doneness.

 3. Serve with salsa and enjoy!


High-Protein Onion, Apple, Quinoa, and Kale Salad

We attended the Editor’s Showcase in February where we were able to sample different foods and learn the latest that’s going on in the food industry.  The National Onion Association and US Apple Association shared with us some of their recipes featuring both apples and onions.  Here is one we think you’ll enjoy!

Courtesy of National Onion Association
Courtesy of National Onion Association

     Makes 6 Servings


  • ¼ cup apple cider vinegar
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoon honey
  • 1 teaspoon honey Dijon mustard
  • 2 ½ cups vegetable broth
  • 1 ½ sups tri-color quinoa, rinsed
  • 1 teaspoon canola oil
  • 1 white onion, sliced
  • 3 cups chopped kale, ribs removed and discarded
  • 2 cups chopped cooked chicken
  • 1 red-skinned apple, chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper




  1. Whisk the vinegar with the oil, lemon juice, honey and mustard until well combined.
  2. Set aside.


  1. Bring the broth and quinoa to a boil.
  2. Simmer, covered, for 12 to 15 minutes or until al the broth has been absorbed. Cool completely.
  3. In a medium skillet, heat oil over medium-height heat.
  4. Sauté onion for 3 to 5 minutes or until softened. Cool completely.
  5. In a large bowl, toss onion, kale, chicken, apple, salt, and pepper with prepared dressing.
  6. Stir in the cooled quinoa.

Bold and Fruity Chicken Tangine

     Credit: Executive Chef Rachel Reuben, Food Fix Kitchen  

     We wanted to share a recipe with you that was made at the Dishing with the MediaHarvest Celebrations Event.  They featured some delicious recipes including Carrot Curry Kale Chips and Lemon Seed and Pepper Crusted Grilled Pork.  With summer right around the corner, we thought it would be great to share this Bold and Fruity Chicken Tangine recipe to get your mouths’ watering for the tasty food summer has to offer!  

     Makes 4 servings, or 8 pieces

 •8 chicken thighs with bones and skin
 •1 tablespoon ground cumin
 •2 teaspoons ground coriander
 •2 teaspoons ground ginger
 •2 teaspoons paprika
 •1/2 teaspoon ground cinnamon
 •Kosher salt and freshly ground black pepper
 •¼ cup extra-virgin olive oil
 •4 cloves garlic, crushed whole
 •1 medium yellow onion, diced
 •2 strips fresh lemon peel
 •2 sprigs fresh thyme
 •1 bay leaf
 •Pinch saffron threads
 •1/8 cup rosewater
 •¾ cup dry white wine
 •1 cup low-sodium chicken broth
 •1 cup pitted green olives
 •¼ cup dried pitted dates*
 •¼ cup dried apricots*
 •¼ cup dried figs*
 •1 whole wheat pita or other Middle Eastern flatbread, cut into thirds, warmed but not toasted
 •1/2 cup chopped roasted pistachios, optional for finishing
 •1/4 cup chopped fresh cilantro, optional, for finishing

 *Fruit Bliss’s apricots, prunes and figs are recommended

  1. Remove skin from thighs and reserve. Trim fat and reserve with skin. Partially debone for easy removal after cooking, (make cuts around bone but keep bone in place for cooking; bones will impart more flavor but we don’t want to serve with bones).
  2. Combine the cumin, coriander, ginger, paprika and cinnamon and season the spice blend with pepper and salt (keeping in mind that the olives will be adding an element of salt). Using a large bowl, sheet tray or zip bag, sprinkle the spice and seasoning mixture over the chicken and toss to coat evenly on all sides. Set aside in the refrigerator to infuse for 1 hour.
  3. Set a large Dutch oven or pressure cooker over medium-high heat and add a thin coating of vegetable oil. Add the chicken skins and fat and cook, stirring occasionally, until several tablespoons of liquid chicken fat have rendered, about 10 minutes. Remove skin and any solids from the pan, once browned and rendered, and discard.
  4. Using the rendered chicken fat, brown (2-3 minutes per side) the spice/seasoned chicken on both sides in batches, careful not to crowd the pan, and then transfer to a platter and hold aside. Add a little more oil to the pot, if needed, and sauté onions until soft and translucent, but not browned, about 4-5 minutes. Add garlic and sauté for a minute until aromatic but not browned. Deglaze pan by adding rosewater and wine, scraping up the brown bits on the bottom of the pan. Cook at a boil for 1 minute. Add chicken stock. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf, and saffron, if using. Bring to a boil.
  5. FOR CONVENTIONAL STOVETOP OR OVEN COOKING: Cover and reduce heat to a simmer, cook until the chicken is very tender, 30 minutes longer on stovetop, or in a 400 oven for 45 minutes. Add fruit and olives to mixture, and continue to cook for 5-7 minutes. FOR PRESSURE COOKER COOKING: seal pressure cooker and bring to full pressure over medium-high heat. Once pressure is attained, reduce heat and cook for 15 minutes. Release pressure, open cooker and add olives and fruit. Cover and bring to pressure once again, then remove from heat and allow pressure to release. Remove the thyme and bay leaf before serving. Sprinkle with chopped pistachios and cilantro and serve.

 This recipe and others are available on Dishing with the Media

Chipotle Shrimp Tacos

Tacos are a great and fun dinner to make especially when you are low on time. Instead of using taco meat, try fish as your protein!  We love this Chipotle Shrimp Taco recipe from Cooking Light. This recipe gives you a flavorful blast of chipotle chile powdered shrimp tacos in 15 minutes!


2 teaspoons chili powder

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground chipotle chile powder

32 peeled and deveined large shrimp (about 1 1/2 pounds)

1 teaspoon olive oil

8 (6-inch) white corn tortillas

2 cups shredded iceberg lettuce

1 ripe avocado, peeled and cut into 16 slices

3/4 cup salsa verde



  1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
  3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.


     The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.

Scheherazade Casserole

In the midst of figuring out my nutrition beliefs, I went from picky eater to vegetarian to vegan to omnivore.  While vegetarian and vegan, my two favorite cookbooks were “A Celebration of Wellness – A Cookbook for Vibrant Living” and “Moosewood Cookbook”.  I wanted to share with you what remains one of my favorite recipes from Moosewood Cookbook.  Scheherazade Casserole is a delicious recipe, which includes bulgur, onions, bell peppers, and soybeans (just to name a few ingredients).  I hope you enjoy this satisfying dish just as much as I do!  Maybe it will become one of your favorites too!

     Photo Credit: Emily Barney via Compfight cc

     Scheherazade Casserole

     Makes 6-8 Servings


  • 1 cup raw bulgur
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 2 cups minced onion
  • 3 larges cloves garlic, minced
  • ½ teaspoon salt
  • 2 teaspoons cumin
  • 1 ½ teaspoons basil
  • black pepper and cayenne to taste
  • 1 large bell pepper, diced
  • ¾ cup dry soybeans, soaked
  • 1 14 ½ oz. can tomatoes, drained
  • 3 tablespoons tomato paste
  • ½ cup (packed) finely minced parsley
  • 1 ½ to 2 cups crumbled feta cheese


  1. Preheat oven to 375°F.  Lightly oil a 9 x 13 inch baking pan.
  2. Place the bulgur in a small bowl.  Add boiling water, cover with a plate, and stand at least 15 minutes.
  3. Meanwhile, heat the olive oil in a large skillet.  Add onion, garlic, salt, and seasonings.  Stir occasionally as you sauté over medium heat for 5-8 minutes.  Add bell pepper and sauté about 5 minutes more.
  4. Drain the soybeans, if necessary, and place them in a blender or food processor with 1 cup fresh water.  Grind until the soybeans resemble a coarse batter.   Transfer to a large bowl.
  5. Add the soaked bulgur and sautéed vegetables to the soybeans,  Stir in the tomatoes,  breaking them up into bite-sized pieces.  Add tomato paste, the parsley, and 1 cup of the feta cheese.  Mix well.
  6. Spread into the baking pan and sprinkle the remaining feta chees on top.  Cover and bake for 30 minutes at 375°F, then uncover and bake 15 minutes more with the oven turned down to 350°F.  Serve hot.

Greek Turkey Burgers

Are you day dreaming of warmer weather?  If you are, we have the perfect recipe for you.  This is one of our favorites.  Put a new spin on Turkey Burgers with Dill Yogurt Dipping Sauce.  It’s a great way to get your kids to try new foods and an even better way to get your family to sit down for dinner together!

Photo Credit: amesis via Compfight cc


  • 1lb ground turkey
  • 1 can chickpeas, rinsed
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta
  • 1 tsp salt
  • 1 1/2 tsp pepper
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tbsp fresh dill, minced (optional)

Serve with dill yogurt sauce:

  • I cup fage yogurt
  • 1-2 tbsp fresh minced dill
  • Juice of 1/2 lemon


  1.  Mix ground turkey, chick peas, fresh spinach, crumbled feta, salt, pepper, oregano, ground cumin, and fresh dill.
  2. Shape into patties.
  3. Cook in 1 tbsp olive oil on med-high heat for about 20 min, flipping half way.

Chipotle-Glazed Roasted Chicken with Butternut Squash

Photo Credit: lifewiththelushers.com

Was one of your New Years Resolutions to have more family dinners? If so, we have a delicious recipe for you to try! Get the kids involved in the prep work and enjoy a nice sit-down dinner with your family with this tasty Chipotle-Glazed Roasted Chicken recipe.

     Recipe by Laura Cipullo, R.D., C.D.E.  *Originally published published in Momstown Meals*

     Ingredients (Serves 6)

  • 4 1/2 cups butternut squash, peeled and cut into 1-inch pieces
  • 2 1/2 tablespoons olive oil
  • 4 chipotle chilies in adobo sauce, minced
  • 2 garlic cloves, minced
  • 2 tablespoons honey
  • 2 teaspoons cider vinegar
  • 1 1/4 teaspoons salt, plus additional to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 28 oz skinless chicken breasts, rinsed and patted dry
  • Chopped cilantro, for garnish


1. Preheat the oven to 400 degrees. In a medium bowl, toss the squash in the olive oil and scatter on the bottom of a roasting pan. Roast for 25 minutes.

2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.

3. Place the chicken breasts on top of the squash and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.

Crockpot Chicken and Chickpea Tagine

Are you hosting a New Years Eve party this year? If you are, we have a deliciously easy recipe for you to serve! This recipe is from our friends at Cooking Light and uses a slow cooker. That’s right, all this recipe needs is a bit of prep work, and a few hours of cooking to become a tasty main entree for NYE! While this recipe serves 8, you can adjust accordingly to fit your needs.

Photo Courtesy of Cooking Light


  • 1 1/2 tablespoons canola oil
  • 8 (5-ounce) bone-in chicken thighs, skinned
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups chopped onion
  • 1/4 cup finely chopped fresh garlic
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper
  • 1 cup unsalted chicken stock
  • 1 1/2 teaspoons honey
  • 1 (3-inch) cinnamon stick
  • 2/3 cup chopped dried apricots
  • 2 (15-ounce) cans organic chickpeas, rinsed and drained
  • 1/4 cup cilantro leaves
  • Lemon wedges


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).

2. Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.

The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.

Short on Time to Cook Tonight? Try These Fast Fajitas!

With the busy holiday weeks ahead, we’ve been looking for quick and easy dinners to make. The following recipe is one of my favorites for a simple, yet healthy weeknight meal. It takes less than 30 minutes to make and is great when served with a side of rice and some vegetables.

Photo Credit: Matt McGee via Compfight cc

     Fast Fajitas
     Makes 6 fajitas – 2 adults and 2 kids


  • 1 tbsp canola oil
  • 3 scallions sliced along their width
  • 2 large cloves of garlic, pressed
  • 3/4 lb. thawed thin cut chicken breasts – sliced
  • 1 cup frozen unsalted corn
  • 1 bag frozen mixed peppers
  • 6 whole grain tortillas 
  • ½ cup sour cream (dairy or non dairy)
  • 1 cup salsa of choice


  1. Heat canola oil over low heat. Add scallions. When scallions are tender add the chicken slices. When the chicken is slightly pink in the center, add the  corn, peppers and garlic. Sauté until the veggies are cooked and warm.
  2. Warm the tortillas in the microwave for 20 seconds or over a sauté pan.
  3. Spread about 1 tbsp sour cream down the center of each tortilla. Then spread 1 -2 tbsp of salsa over the sour cream. Spoon the chicken pepper combo down the center of the tortilla. Roll and serve while hot.

Butternut Squash Lasagna

This meal is a definite must for Fall dinner. Its relatively easy to make, plus it comes with instructions to freeze for future meals! Let us know in the comments below your favorite Fall dinner dish.

Photo Courtesy of Cooking Light


  • Cooking spray
  • 3 cups chopped onion
  • 10 cup fresh spinach
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 3 cups diced peeled butternut squash
  • 6 cups marinara sauce
  • 12 oven-ready lasagna noodles
  • 1 cup (4 ounces) grated fresh Parmesan cheese


  1. Preheat oven to 375°.
  2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
  3. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
  4. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
  5. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
  6. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
  7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

     To Freeze:

  1. To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  2. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here

Marinated Eggplant + Video Tips

Relish the end of eggplant season with this delicious side dish. It makes a great addition to holiday meals and is simple to make!

Photo Credits: Cooking Light 


  • 1 small eggplant, sliced
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • Marinade:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp fresh ground black pepper
  • 1 tsp sugar
  • 2 sprigs fresh rosemary


  1. In a large bowl, toss eggplant slices, olive oil and salt. Bake at 350 degrees for 25-30 minutes.
  2. Meanwhile, combine marinade ingredients in a small bowl and whisk. Remove eggplant from oven and allow to cool.
  3. Toss poured marinade and eggplant slices into a sealed container and allow to marinate overnight. Serve cold or at room temperature.

     Looking for more eggplant tips? Watch this great video from Cooking Light.


A Plated Meal: Zucchini Pappardelle Arrabbiata with Chickpeas and Almonds

My family and I recently tried Plated, a dining service in NYC that delivers a box of ingredients and a recipe for you to make from home. We  enjoyed the experience and wanted to share our final product with you! For more info on similar dining services in the NYC area click here.

     Zucchini Pappardelle Arrabbiata with Chickpeas and Almonds


  • 2 cloves garlic
  • 1 shallot
  • ¼ bunch basil
  • 1 pint grape tomatoes
  • 4 zucchini
  • 1 can chickpeas
  • 1½ teaspoons dried oregano
  • ¼ teaspoon crushed red pepper
  • 1 can crushed tomatoes
  • 2 tablespoons slivered almonds
  • 3 tablespoons grated pecorino cheese
  • 3 tablespoons olive oil
  • kosher salt
  • black pepper


  1. Preheat oven to 425°F. Mince garlic. Peel shallot and mince. Rinse basil and roughly chop leaves, discarding stems. Rinse grape tomatoes. Rinse zucchini. Using a vegetable peeler, peel into wide ribbons, or using a sharp knife, very thinly slice lengthwise. Place ribbons in a bowl of cold water and set aside.
  2. Roast Chickpeas Drain and rinse chickpeas. Pat dry with a towel. On a baking sheet, toss chickpeas with 2 tablespoons olive oil, dried oregano, salt, and pepper. Roast until crisp, about 18 minutes.
  3. While chickpeas roast, bring a large pot of water to a boil. Heat 1 tablespoon olive oil in another pan over medium heat. When oil is shimmering, add garlic, shallot, and crushed red pepper and cook until fragrant, 3 minutes. Add grape tomatoes and cook until beginning to shrivel, about 2 minutes more.

  For the rest of this recipe and others head on over to www.Plated.com!

Baked Tomatoes with Quinoa and Corn

This recipe can be a bit labor intensive, but it serves as a great opportunity to teach your children about tomatoes and have them help you with the prep work. Who knows, your kids who dislike tomatoes may find they enjoy them when baked



  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup chopped onion
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt, divided
  • 3/4 teaspoon ground cumin (can be omitted if not a family favorite)
  • 1/4 teaspoon freshly ground black pepper
  • 6 large ripe tomatoes (about 4 pounds)
  • 1 cup uncooked quinoa
  • 1/4 cup water
  • 4 ounces colby-Jack cheese, shredded (feel free to change to cheese of choice)


  1. Preheat broiler to high.
  2. Add corn and onion to pan; broil 10 minutes, stirring twice. Stir in oregano, oil, lime juice, 1/4 teaspoon salt, cumin, and black pepper.
  3. Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1 1/4 cups liquid, and discard remaining liquid. Sprinkle tomatoes with 1/2 teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.
  4. Rinse quinoa. Combine reserved tomato liquid, quinoa, 1/4 cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.
  5. Preheat oven to 350°.
  6. Spoon about 3/4 cup corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° for 15 minutes. Remove from oven. Preheat broiler. Broil the tomatoes 1 1/2 minutes or until cheese melts. Place tomato tops on tomatoes, if desired.

   The recipe and photograph featured in this post are courtesy of our friends at Cooking Light. To view the recipe please click here.

Summer Ratatouille

We love soup at my house. However, we miss it in the summer months because it’s just too hot to enjoy it. Luckily, this Summer Ratatouille recipe can be served both hot or cold, making it a great option for these warm summer months!

    Photo Credit: alykat via Compfight cc


  • ½ cup olive oil
  • 2 large onions thinly sliced
  • 2-3 minced garlic cloves
  • Small eggplant peeled & diced
  • 1 large can of whole peeled tomatoes
  • 4 zucchini sliced
  • 2 green peppers, cleaned & diced
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • Salt & pepper to taste


  1. Heat oil in heavy sauce pan
  2. Add onions & garlic brown quickly over high heat
  3. Add eggplant & tomatoes & mix
  4. Crush mixture with back of wooden spoon
  5. Add zucchini & green peppers & mix well
  6. Add all seasoning, cook 2-3 minutes over high heat, stirring most of the time
  7. Cover & simmer for 1 hour, stirring once or twice until sauce is thick & creamy

   *Recipe provided by The Darsa Family

Argentinean Pork with Chimichurri Sauce

While a hotdog or hamburger in the Summer is always a classic, I found this delicious grilled pork recipe from the Global Kitchen Cookbook. This recipe is bursting with flavors like fresh parsley and lemon juice and is sure to wow your friends and family at your next BBQ!

   Global Kitchen’s Argentinean Pork with Chimichurri Sauce
   Serves 4


  • 6 tbsp olive oil, divided
  • 1 cup fresh parsley leaves, divided
  • 2/3 cup fresh cilantro leaves, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper
  • 1 (1lb) pork tenderloin, trimmed
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • cooking spray (we like to use canola oil spray)
  • 1 tbsp fresh oregano leaves
  • 1 tbsp fresh lemon juice
  • 1 tbsp sherry vinegar
  • 2 garlic cloves, chopped
  • 1 shallot, chopped


  1. Combine 2 tbsp oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and crushed red pepper in a shallow dish. Add pork. Cover with plastic wrap and allow to marinate in the fridge for 1 hour, turning once.
  2. Preheat grill to medium-high heat.
  3. Sprinkle the pork with 1/2 tsp salt and black pepper. Cook pork on cooking spray-coated  grill for about 8 minutes. Turn over and cook for an additional 7 minutes or until the internal temperature reaches 145˚F. Remove from heat and allow to rest for 5 minutes. Slice pork crosswise.
  4. Place remaining 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, and remaining ingredients in a food processor. Pulse 10 times. While the food processor is on, drizzle the remaining olive oil through the food processor’s chute. Serve Chimichurri with the pork.

   Go global this Summer with Cooking Light’s Global Cooking guide!

Garlic Shrimp with Spaghetti Squash and Spinach

I love when I think of a recipe and it tastes as good as it tasted in my mind!!! So here is my Sunday creation from last week. I had spaghetti squash on my counter and I knew I needed to use it. I love eating it like spaghetti with sauce and parmesan but I wanted it to be more – the main sustenance of the meal. So I added shrimp, tomatoes and spinach to make this quick and healthy dish of deliciousness!! I hope you enjoy too!

     Garlic Shrimp with Spaghetti Squash and Spinach
     Serves 2


  • 1 medium sized spaghetti squash
  • ¾ pound deveined, uncooked shrimp with tails removed
  • 1 tbsp butter
  • 3 cloves garlic
  • 5 oz. (1 package) baby spinach
  • ½ pint plum cherry tomatoes, halved
  • ¼ cup Shredded Romano Cheese


  1. Cut the spaghetti squash in half across the width.
  2. Scoop out the seeds and discard.
  3. Steam each half of the squash; face down in about 1-2 inches of water in  microwave or on the stovetop for about 5 minutes . Let cool, face up for five minutes. It should be slightly al dente. Then take a fork and scrape out the flesh so it looks like spaghetti. Put into a clean bowl.
  4. Heat 1 tablespoon of butter in a medium sauté pan over medium heat.
  5. Add the raw shrimp and flip when the bottom side becomes opaque. In the interim, use a garlic press and add the three cloves of garlic to the shrimp and butter.
  6. After flipping the shrimp, wait one minute and then add the spinach. Mix until all ingredients are combined.
  7. Add  plum cherry tomatoes to sauté pan, and let cook for one minute.
  8. Mix in the spaghetti squash and let all the veggies’ juices blend together.
  9. Divide into two bowls and sprinkle with cheese.
  10. Eat mindfully and enjoy every bite!!

West Indian Snapper and Uruguayan Bean Salad

Last weekend my family and I took to Cooking Light’s Global Kitchen Cookbook for some recipe ideas. We chose the recipe for West Indian Snapper and Uruguayan Bean Salad and were delighted with the final results! Take a look at the recipes below:

     West Indian Grilled Snapper
     Serves 4


  • 1/4 cup fresh lime juice
  • 1 tsp salt
  • 1 tsp fresh thyme (or 1/4 tsp dried will suffice)
  • 1 tsp black pepper
  • 3 garlic cloves, chopped
  • 1-2 Scotch bonnet or Habanero peppers, minced
  • 4 (6oz)  red snapper
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp capers
  • 1 tbsp red wine vinegar
  • 1 1/2 tsp Scotch bonnet or Habanero peppers, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 garlic clove, chopped
  • 1 large shallot, chopped
  • cooking spray (we like to use canola oil spray)
  • lime wedges (optional)


  1. Place the first 6 ingredients (lime juice, salt, thyme, black pepper,  garlic, and Scotch bonnet/habanero peppers) in a blender. Blend until smooth. Combine the blended marinade with the fish in a zip-top plastic bag and seal. Marinate in the fridge for 2-4 hours, turning occasionally.
  2. Preheat grill on medium-high heat.
  3. Place remaining ingredients (from cilantro to shallot) in blender. Blend until smooth.
  4. Remove fish from marinade and place on cooking-spray coated, preheated grill. Grill for 3 minutes on each side or until fish flakes when scored with a fork.
  5. Optional: serve with caper sauce and lime juice.

     Uruguayan Bean Salad
     Serves 6


  • 3 cups canned kidney beans, drained and rinsed
  • 1 cup tomato, chopped and seeded
  • 3/4 cup onion, finely chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt


  1. Combine all ingredients in large bowl, mix until combined. Serve and enjoy!

   These recipes were adapted from Cooking Light’s Global Kitchen Cookbook

Grilled Stuffed Portobello Mushrooms

Photo courtesy of Cooking Light

Celebrate this Memorial Day weekend with a deliciously grilled portobello mushroom cap! This recipe makes a great dish for vegetarian BBQ-ers or those looking to cut back on meat. We here at MDIO are hoping you all have a happy and healthy Memorial Day!


  • 2/3 cup chopped plum tomato
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil, divided
  • 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Cooking spray
  • 2 teaspoons minced fresh parsley


  1. Prepare grill.
  2. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  3. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
  4. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
  5. Notes: Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.

      The recipe and photograph in this post were provided by Cooking Light. To see the originals please click here.

Chipotle Pork Tenderloin

I love trying new recipes, especially if I have my family join in on the cooking with me. Not only is it a great opportunity to bond with each other, but it also allows us the chance to sit down and enjoy a tasty, homemade meal. Just last night we made this delicious pork tenderloin adapted from a recipe in Miraval’s Sweet and Savory Cooking Cookbook.

Pork Tenderloin
Serves 4


-Cooking spray, olive or canola oil
-1 pork loin roast, one-pound
-1/4 tsp kosher salt
-1/4 tsp black pepper
-1/2 cup chipotle sauce (see additional recipe below)


1. Heat oven to 400˚F. Lightly coat a medium saute pan with cooking spray and heat over medium-high temperature.
2. Season the pork with salt, pepper, and seasonings of choice. Add to the heated pan and sear for 1-2 minutes per side.
3. Place the pan in the oven and cook for another 3-5 minutes. Allow pork to rest for 3-4 minutes and cut into slices.
4. Plate and top with chipotle sauce (see additional recipe below)

Chipotle Sauce


-1/4 tsp extra-virgin olive oil
-1/2 cup onions, finely chopped
-1/4 cup dried apricots, finely chopped
-11/tsp fresh garlic, minced
-2 tsp dried ginger, minced
3/4 cup ketchup
1/cup apple cider vinegar
-2 tbsp soy sauce
-1/2 cup brown sugar
-1 tbsp dry mustard
-2 chipotle peppers (canned in adobo sauce)
-1/4 cup orange juice
-6 oz lager-style beer


1. Heat oil in a saute pan. Add onions, apricots, garlic and ginger. Saute for 2 minutes, or until onions appear translucent.
2. Add the ketchup, vinegar, soy sauce, brown sugar, mustard, chili sauce, chipotle peppers, orange juice and beer.
3. Bring to a boil. Reduce to a simmer and allow to cook for 30 minutes, stirring occasionally.
4. Serve over top of pork tenderloin (see above).

This recipe was adapted from Miraval’s Sweet and Savory Cooking Cookbook, more information on this book can be found here.

Salmon Patties for Breakfast!

   (even though this is in the entree category)

We mentioned the importance of getting kids active in the kitchen in yesterday’s blog post. To continue with that message, we wanted to post a recipe that makes a great addition to a homemade, weekend brunch and serves as a wonderful opportunity to get your children to expand their eating and cooking horizons! Salmon is a great source of both DHA and EPA, forms of omega-3 fatty acids, which have been shown to aide in decreasing the risk of heart disease and help fight inflammation. So have the kids help with the potatoes (careful of the knife, of course!) or cracking the egg. Then enjoy a family meal all together to help further foster a positive relationship with food!

     Salmon Breakfast Patties
     Serves 6


  • 1/2 cup sweet potatoes, peeled and cut into bite-sized cubes
  • 8 ounces skinless, deboned salmon
  • 1 lg egg white
  • 3/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 cup chopped green onions
  • 1 tbsp chopped basil
  • 1 tsp canola oil + oil for cooking


  1. Bring potatoes to a boil in small saucepan. Cook for 5-7 minutes or until potatoes are tender. Drain and allow to cool.
  2. Preheat the oven to 350˚F.
  3. Place salmon in a food processor and pulse until chopped. Add the egg white, salt and pepper. Process until pureed.
  4. Transfer the mixture to a mixing bowl. Mix in the potatoes, onions, oil and basil.
  5. Spoon the mixture into burger-sized patties. Set aside.
  6. Heat a skillet with canola oil over medium-high heat. Add patties and cook until brown (roughly 2 minutes per side). Transfer the cooked patties onto a parchment-lined baking sheet. Repeat until all patties are cooked.
  7. Bake the patties an additional 5-7 minutes in the oven.
  8. Remove from oven and enjoy!

   Recipe adapted from the Mindful Eating Miraval Cookbook.

Global Eats: Falafel Style

We’re all about trying new foods at Mom Dishes It Out. Our post yesterday highlighted a number of recipes from all around the world and encouraged families to try new foods. To continue this trend we wanted to share this delicious Falafel recipe from our friends at Cooking Light. This recipe puts a Latin American twist on a Middle Eastern classic.

This photo is courtesy of Cooking Light and Lee Harrelson

   Falafel with Avocado Spread


  • Patties:
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped cilantro
  • 1/8 teaspoon ground cumin
  • 1 large egg white
  • 1 1/2 teaspoons canola oil
  • Spread:
  • 1/4 cup mashed peeled avocado
  • 2 tablespoons finely chopped tomato
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fat-free sour cream
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • Remaining ingredients:
  • 2 (6-inch) pitas, each cut in half crosswise
  • 4 thin red onion slices, separated into rings
  • Greens of choice


  1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
  3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

   Recipe courtesy of Ann Taylor Pittman of Cooking LightThe original recipe can be found by clicking here.

Scheherazade Casserole

I am excited to share this recipe from one of my favorite cookbooks: the Moosewood Cookbook. It’s eggless and can be made a day in advance if needed. I especially love this recipe as it continues to taste great, even when served as a leftover dish!

Photo courtesy of www.MollieKatzen.com

    Scheherazade Casserole:
     Serves 6-8


  • 1 cup raw bulgur
  • 1 cup boiling water
  • 1 tbsp olive oil
  • 2 cups minced onion
  • 3 large cloves garlic, minced
  • 1/2 tsp salt
  • 2 tsp cumin
  • 1 1/2 tsp basil
  • 1 large bell pepper, diced
  • 3/4 cup dry soybeans (need to be soaked for a minimum of 4 hours)
  • 1 14 1/2 oz cans of tomato, drained
  • 2 tbsp tomato paste
  • 1/2 cup (packed) finely minced parsley
  • 1-2 cups crumbled feta cheese
  • black pepper and cayenne to taste


  1. Preheat oven to 375˚F. Lightly oil a 9×13-inch baking pan.
  2. Place the bulgur in a small bowl. Add boiling water, cover with a plate or lid, and let stand for at least 15 minutes.
  3. Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Stir occasionally as you sauté over medium heat for 5-8 minutes. Add bell pepper and sauté about 5 minutes more.
  4. Drain the soybeans, if necessary, and place them in a blender of food processor with 1 cup fresh water. Grind until the soybeans resemble a course batter. Transfer to a large bowl.
  5. Add the soaked bulgur and sautéed vegetables to the soybeans. Stir in the tomatoes, breaking them into bite-sized pieces. Add tomato paste, parsley, and 1 cup of feta. Mix well.
  6. Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375˚F, then uncover and bake 15 minutes more at 350˚F. Serve hot and enjoy!

   Recipe sourced from the Moosewood Cookbook.

Leftover Turkey Soup

I don’t know about you but I still have quite a bit of turkey leftover from Thanksgiving dinner. We’ve been eating sandwiches all weekend and wanted to try something different to use up the last of the turkey. Luckily, with a bit of recipe searching I was able to whip up a quick, and tasty, Leftover Turkey Soup.

Photo Credit: Lori L. Stalteri via Compfight cc


  • 3 cups broth of choice (check out this great recipe to make your own turkey broth)
  • 2 cups leftover turkey, shredded
  • 2 cups milk or dairy-free milk alternative
  • 1 can beans of choice (I used black beans to add more color)
  • 1 cup of frozen corn or frozen veggie of choice
  • ¼ cup all-purpose flour
  • 1 large onion, chopped
  • 2 stalks of celery, chopped
  • 1 large carrot, chopped
  • 1 clove of garlic, minced
  • 1 tbsp oil of choice (I used organic canola oil)
  • 1 tsp chili powder (you can make it 2 if you prefer spicy)
  • ½ tsp cayenne pepper (optional)
  • salt and pepper, to taste
  • fresh parsley for garnish


  1. Heat oil in a large stockpot. Add chopped carrots and celery. Cook for 3-5 minutes, stirring occasionally.
  2. Add chopped onion, minced garlic, chili powder, and cayenne pepper (optional), stirring occasionally.
  3. Add broth and bring to a boil. Reduce heat to medium-low, cover and allow to simmer for 10-15 minutes.
  4. In a separate bowl, whisk milk, flour and salt. Add to soup and stir until incorporated. After roughly 5 minutes, you should see the soup thicken slightly.
  5. Add the shredded turkey and corn. Season with salt and pepper, if desired. Simmer for an additional 10-15 minutes. When ready to serve, garnish with chopped parsley.

     We hope you enjoy this recipe! What do you do to use up leftover turkey after     Thanksgiving? 

Cauliflower “Potato” Latkes

   With Hanukkah just under a week away, we wanted to share a recipe that is sure to be a hit at your upcoming holiday party! We’ve swapped the potatoes for cauliflower in this recipe, however, you could easily split the recipe to have half  potatoes and half cauliflowers. The choice is yours!


  • 1 head of cauliflower, washed and chopped into small pieces
  • 3 eggs
  • 1/2 cup whole wheat flour (you can also grind matzah to make a matzah meal)
  • 1/2 tsp salt
  • Pepper to taste
  • Canola, or oil of choice, for frying
  • Optional: shredded carrots or zucchini for added color and nutrition!


  1. Steam cauliflower in a large pot for about 10-15 minutes, or until tender. (Make sure the cauliflower is tender enough to mash) Drain.
  2. Mash the cauliflower with a potato masher, or large fork.
  3. Transfer the mashed cauliflower to a bowl. Add the eggs and flour. Mix until all ingredients are incorporated. Season with salt and pepper, to taste.
  4. Heat a saute/frying pan with enough oil to cover the bottom over medium-high heat.
  5. Once the pan is heated thoroughly, take a scoop of cauliflower and form into a latke-like shape. Add the latke to the pan and flatten slightly. Cook for about 2-4 minutes, or until golden brown. Flip and cook for a remaining 2-3 minutes.
  6. Remove from pan and place on a rack or towel-lined plate to absorb any excess oil. Repeat until all cauliflower is used.
  7. Allow to cool and serve.

This recipe makes about 15 latkes and makes a great addition to your favorite Hanukkah meals. We especially love pairing it with this Fennel and Spinach Soup with Roasted Pepper Yogurt from Cooking Light’s Healthy Holiday Menu.

Do you have any recipes for Hanukkah that you’d like to share? Or any modifications to traditional recipes? We’d love to see them!

Wild Rice Burgers

We know it isn’t Meatless Monday, but we can pretend it is, right? We were just too excited to wait until next Monday to share this delicious Wild Rice Burger recipe. Laura and her family will definitely be having this for dinner tonight. Do you think Laura’s boys will like them? (We sure hope so!)


    Makes 4 patties


  • 1/2 cup uncooked wild rice
  • 2 tablespoons olive oil, divided
  • 1/3 cup small-diced onion
  • 1/3 cup small-diced celery
  • 1 clove garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup shredded aged Asiago cheese
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/16 teaspoon black pepper
  • 2 large eggs, beaten


  1. Cook wild rice according to package instructions or use the boiling method. Cool completely. (Can make a day ahead and refrigerate.)
  2. Heat 1 tablespoon olive oil in a skillet over medium-low heat and sauté onions, celery, and garlic until onion is translucent.
  3. In a large bowl, combine onion-celery-garlic mixture with wild rice, breadcrumbs, Asiago cheese, salt, oregano, thyme, paprika, cayenne pepper, and black pepper. Cool completely and then add eggs, stirring to combine.
  4. Divide mixture into 4 and shape into 1/2-inch thick patties.
  5. Heat remaining tablespoon of olive oil in a skillet over medium heat. Fry patties 2-3 minutes on each side until crisp and golden.
  6. Serve with your favorite burger toppings.

    For a vegan version, omit the Asiago cheese and replace the eggs with 2     tablespoons ground flax seeds whisked with 6 tablespoons water.

    Post by Emily Ho

Emily Ho is a writer and recipe developer. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network.

Spinach and Leek Frittata

Today we have a wonderful recipe that’s not only simple to make, but also super delicious! This Spinach and Leek Frittata is perfect as a main course for brunch, a tasty lunch, or a quick and easy dinner. We at MDIO love making frittatas because they’re high in protein, versatile, and they make a great base for adding extra vegetables. We hope you enjoy!


   1 tsp butter
   2 cups leek, thinly sliced
   10oz fresh spinach (1 package)
   1/3 cup 1% milk
   2 tbsp chopped oregano
   ½ tsp salt
   ¼ tsp black pepper
   4 large eggs
   4 large egg whites
   Canola oil, spray
   1.5 tbsp Progresso Italian breadcrumbs
   ½ cup shredded parmesan cheese


  1. Preheat oven to 350˚F.
  2. Melt butter in sauté pan over medium heat. Add the leek and sauté for 4 minutes. Add the spinach and cook for 2 minutes, or until wilted. Place the mixture in a colander or on a paper towel and press to remove excess moisture.
  3. Combine the milk, oregano, salt, pepper, eggs and egg whites, stirring well. Add the leek and butter mixture.
  4. Spray a 10” pie plate or circular baking dish with canola oil spray. Pour egg mixture. Sprinkle with breadcrumbs and parmesan cheese. Bake for 25 minutes or until the center appears set.
  5. After 25 minutes, preheat the broiler. Broil frittata for 3-4 minutes or until the top is golden brown. Allow to cool. Cut into wedges and serve.

Recipe and photograph adapted from CookingLight.com

Eggplant Parm

This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favorite. Add a glass of vino for a Sicilian style date night or a scoop of gelato for a kid-friendly Italian night.

Adapted from our partners at Cooking Light



  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray


  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten

     Remaining ingredients:

  • 1 (24-ounce) jar premium pasta sauce
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese


     1. Preheat oven to 375°.
     2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
     3. To make filling, combine basil and next 6 ingredients (through egg).
     4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Seared Salmon with Brown Rice and Greens

Brown rice takes about 45 minutes – 1 hour to cook so start it ahead of time. You can even prepare the rice the night before to make meal time easier.

     INGREDIENTS (Serves 4)

   1 cup brown rice

   2 cups water

   4-3 oz Alaskan salmon filets

   2 cups green beans

   1/2 cup cherry tomatoes

   2 cloves garlic, minced

   5 teaspoons of olive oil




     To prepare the rice, first rinse it is cold water. In a large non-stick pot, combine 2 cups of water and the rice. Bring to a boil and then reduce to a simmer with lid on. Allow it to simmer for ~1 hour.

     Meanwhile, season the salmon fillets with salt and pepper on both sides. On high heat, drizzle 2 teaspoons of olive oil onto a large skillet. Place 2 salmon filets into the pan with skin facing down. To create a perfect sear, do not move the salmon! Allow it to brown and create a crust. It may look like it’s stuck to the pan but once it has developed a sear, it will easily detach from the skillet. After about 4 minutes, flip the filet. Cook until salmon is opaque and repeat steps for the next two filets. Transfer to a plate and wipe skillet clean.

     In the same skillet, add 1 teaspoon of olive oil and minced garlic and saute over medium heat. Once garlic is fragrant, add the green beans and saute until tender, for 7-8 minutes. Add the cherry tomatoes and adjust seasonings.

Orecchiette with Roasted Peppers, Arugula, and Tomatoes

Photo Courtesy of: Becky Luigart-Stayner; Styling: Cindy Barr

      Adapted from Cooking Light


  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 8 ounces uncooked orecchiette pasta
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic, divided
  • 8 ounces cherry tomatoes, halved
  • 3 tablespoons champagne or white wine vinegar
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried herbes de Provence
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups loosely packed arugula
  • 1/2 cup (about 2 ounces) shaved fresh Parmesan cheese


  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips.
  3. Cook the pasta according to the package directions, omitting salt and fat. Drain.
  4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.
  5. Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.
  6. Wine note: Fresh summer vegetables come together in Orecchiette with Roasted Peppers, Arugula, and Tomatoes, making it a good candidate for a dry rosé wine. With berry and Bing cherry flavors and bright acidity, Bonterra Rosé 2008 ($14), from California, is a great example of how rosé complements the acid and fruitiness of tomatoes. This wine also has a slightly herbal edge, reminiscent of the dish’s herbes de Provence.

Fresh Salmon-Cilantro Burgers & Grilled Peaches with Amaretto-Pecan Caramel Sauce

Mom Dishes It Out is excited to announce our new association with Cooking Light! Like MDIO, Cooking Light shares recipes and is focused on experiences that help build family and community. In honor of Memorial Day, fire up your grills because we’ll be sharing with you two recipes adapted from Cooking Light: Fresh Salmon Cilantro Burgersand for dessert, Grilled Peaches with with Amaretto-Pecan Caramel Sauce. And remember, follow MDIO’s tips on How to Have a Hip and Healthy “Mama-Q” BBQ!

Fresh Salmon-Cilantro Burgers


  • 1/4 cup Chobani Greek yogurt, plain, non-fat
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces
  • 1/4 cup dry Italian breadcrumbs
  • 2 tablespoons chives, chopped
  • 2 tablespoons green onions, chopped
  • 1 tablespoon garlic powder
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (1 1/2-ounce) whole-wheat hamburger buns
  • 12 (1/4-inch-thick) slices English cucumber
  • 4 leaf lettuce leaves or spinach


  1. Combine first 5 ingredients in a small bowl; cover and chill.
  2. Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.
  4. Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
  5. Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.

Grilled Peaches with Amaretto-Pecan Caramel Sauce


  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup 100% apple juice
  • 2 tablespoons amaretto (almond-flavored liqueur) or substitute with 1 tbsp vanilla extract
  • 1 teaspoon chilled butter
  • 1/3 cup chopped pecans, toasted
  • 6 firm ripe peaches, halved and pitted (about 3 pounds)
  • Cooking spray


  1. Prepare grill.
  2. Combine granulated sugar and 1/4 cup water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Continue cooking 8 minutes or until golden brown (do not stir); gently tilt pan and swirl mixture to evenly brown. Remove from heat. Slowly apple juice, amaretto, and butter, stirring constantly with a long-handled wooden spoon (mixture will bubble vigorously). Cook over medium-low heat 5 minutes or until smooth. Stir in pecans. Remove from heat.
  3. Place peaches, cut sides up, on a grill rack coated with cooking spray; grill 2 minutes on each side or until tender. Serve warm with sauce.

Chopped Salmon over Shaved Brussel Sprouts

Chopped salmon may not be a traditional dish but it’s perfect for make-ahead meals! It can be a delicious meal served over grains like brown rice, rice pilaf or quinoa. Cool it down and you can toss it on a bed of greens. For a refreshing summer salad, skip the soy sauce and hot sauce–season with a drizzle of extra virgin olive oil and fresh lemon juice.


     INGREDIENTS (Serves 2-4)

 -2 (5 oz.) boneless salmon fillets, cut into cubes

 -1/2 cup white onions, chopped

 -1/4 cup green onions, finely chopped

 -2 tsp soy sauce

 -1 tsp Siracha hot sauce

 -olive oil spray

 -1/2 tsp salt, or to taste


 -1/2 lb Brussel Sprouts, shaved

 -1 tbsp honey


     – In a large bowl, combine the chopped salmon, green onions, soy sauce, hot sauce and salt. Set aside.

     – Heat a medium skillet over high heat with olive oil. Add the brussels and cook for 5 minutes, stirring occasionally. Add honey and allow it to cook for 2 more minutes, or until tender.

     – Heat a large skillet over medium-high heat with olive oil spray. Add the white onions and saute for 1-2 minutes, or until translucent. Add the salmon mixture in a single layer  and cook until caramelized or opaque.

     – Adjust seasonings. Serve immediately over bed of shaved brussel sprouts.

Quinoa with Sautéed Mushrooms and Kale



 -1 cup red quinoa
 -2 cups water
 -2 tbsps olive oil
 -1/2 cup Baby Bella mushrooms
 -1 cup cherry tomatoes
 -1 bunch (about 8 leaves) kale, washed and cut into 2-in pieces
 -1/3 cup yellow onion, diced
 -1 tsp salt
 -1 tsp pepper
 -red pepper flakes 


     – Rinse the quinoa under cold water (This will help remove any bitterness and is easier if you use a sieve) In a medium pot, bring 2 cups of water to boil, add the quinoa and salt. Reduce heat to a simmer and cook for 15 minutes until water is absorbed and quinoa is tender. A helpful hint is that the quinoa is done when the white ring pops off the kernel. If there is extra liquid that the quinoa hasn’t absorbed, simply pour out some of the liquid to prevent overcooking.

     – Meanwhile, use a large sauté pan and heat two tablespoons of olive oil. Add the onions and saute until  translucent. Add the mushrooms and season with a dash of salt, sauté for 1 minute or until slightly brown.  Add the kale and cherry tomatoes and cover for about 2 minutes, stirring occasionally until wilted. Add the vegetable mixture to the quinoa in the pot. Adjust seasonings; for a little kick, add red pepper flakes. Serve warm with freshly grated Parmesan.

Beef and Quinoa Meatballs

   Recipe Adapted from WholeFoodsMarket    INGREDIENTS (Serves 6)

  • 1 pound lean ground beef
  • 3/4 cup cooked quinoa
  • 1/4 cup finely chopped onion
  • 1/4 cup grated carrot
  • 1/4 cup grated zucchini
  • 2 tablespoons ketchup
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg, lightly beaten


   – Preheat the oven to 450°F. Line a large baking sheet with parchment paper; set aside.

   – In a large bowl, mix together all ingredients until well combined. Shape into 16 balls and transfer to the prepared baking sheet. Roast until cooked through and golden brown, 15 to 17 minutes. Serve hot.

Lemon-Caper Salmon with Greek Yogurt

This recipe is courtesy of Candice Kumai, whom I had the pleasure of meeting a few months ago. I was given a copy of Candice’s cookbook and have been trying out recipes ever since. Two weeks ago, I tried the Kale and Fennel Caesar Salad, which was refreshing and hearty at the same time.  With a lucky streak in the kitchen, I decided to try another one of Candice’s simple and delicious recipes. Salmon? —Yes, please!


 -1 tablespoon lemon juice

 -2 tablespoons capers

 -1/3 cup 0% Greek Yogurt

 -1 tablespoon Worcestershire sauce

 -1 tablespoon Dijon mustard

 -4 (5 oz.) boneless salmon fillets

 -1 large shallot, finely minced


   – Preheat the oven to 350 degrees. Line a baking sheet with foil and drizzle with olive oil. Place the salmon fillets on the baking sheet with skin side down. In a small bowl, whisk lemon juice, capers, yogurt, Worcestershire and mustard. Brush a generous amount of the yogurt mixture on the top of each fillet. Bake in the middle rack for 20 minutes, or until the salmon is opaque at the edges and still pink at the center.

Brussels Sprouts with Crispy Pancetta

During the holidays, certain foods remain a tradition within some families. However, I find the holidays to be a wonderful time to explore new recipes. Next to the traditional Thanksgiving dishes, I prepared a new one: Brussels Sprouts with Crispy Pancetta—which turned out to be a healthy hit! The only modification I made to the original recipe is not adding oil, as there is plenty of flavorful fat from the pancetta!



  • 1 pound fresh Brussels sprouts, trimmed
  • 3 ounces paper-thin slices pancetta, coarsely chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 3/4 cup low-sodium chicken broth


   – Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

   – Heat a large skillet over medium heat and add the pancetta. Continue to saute the sprouts for about 3 minutes. Add the garlic and saute until fragrant but not burnt, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

    Recipe courtesy of Giada De Laurentiis

Heart Healthy Mexican Recipes: Vegetarian Burrito


  • 2 tablespoon canola oil
  • 1 medium onion chopped
  • 2 tbsp garlic chopped
  • 8 whole wheat tortillas
  • 1 15 oz can low salt black beans
  • 1 15 oz can low salt kidney beans
  • 1 cup corn, frozen or fresh, steamed
  • 2 tomatoes, seeded and chopped
  • 1 tbsp lime juice
  • 1 tbsp cilantro


  • 4 cups brown rice, cooked
  • 2 cups reduced fat and grated cheese
  • 1 avocado, sliced


  1. In a large bowl, combine the beans, corn, tomatoes, lime juice and cilantro. Drizzle oil in a large nonstick skillet over medium heat. Add the red onion, and garlic and sauté for 1-2 minutes. When garlic becomes fragrant, add the bean mixture and reduce to low heat.
  2. Warm tortillas in the microwave for 20 seconds or over the sauté pan. Remove from heat and spread each tortilla with ½ cup rice down the center, followed by the bean mixture. Sprinkle with 1/4 cup shredded cheese and few slices of avocado.
  3. First, fold the bottom of the tortilla over the filling and the tortilla directly on the opposite end. Wrap the left side of the tortilla over the filling and seal with a bamboo toothpick. You now have a swaddled burrito! Serve with carrot sticks and lemon lime seltzer.

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