Feta sun-dried tomato turkey burger sliders

SERVINGS: 12  TIME:

INGREDIENTS:

• 2 tbsp extra virgin olive oil
• 1 lb ground turkey
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, jarred in olive oil
• 2 1/2 cup fresh baby spinach leaves, chopped
• pinch of kosher salt, fresh cracked pepper, and garlic salt with parsley
• sun-dried tomato mayo
• 1 cup mayo
• 2 tbsp sun-dried tomatoes, packed in olive oil, drained
•  baby hamburger buns or dinner rolls, warmed

DIRECTIONS:

1. Heat oil in a large skillet over medium heat.
2. Place turkey, feta, sun dried tomato, 1/2 cup spinach, and seasonings into a mixing bowl. Mix until just combined.
3. Form 1/4 cup little patties and place onto a cookie sheet. 
4. Place batches in hot skillet, cooking for 3-4 minutes per side or until golden brown and cooked through.
5. Place mayo and tomato into a bowl; mix to combine.
6. Spread over insides of warm rolls.
7. Layer bottom roll with spinach and the patties. 
8. Close with top roll.

RECIPE & IMAGE SOURCE: pick-palate.com

Penne pasta with chicken, mushrooms, and asparagus in a bechamel sauce

SERVINGS: 4-6   TIME:

INGREDIENTS:

• 1 12oz box of penne pasta
• 10 medium to large baby bella mushrooms, sliced
• 15-20 medium stems asparagus, sliced 1 inch long on an angle
• 2 large chicken breasts, cooked, cut in small pieces (boil in water)
• 1-2 tbsp olive oil
• 2-3 cloves garlic
• 1/2 medium yellow onion, chopped
• 1/2 cup all purpose flour
• 3 1/2 cups milk
• 1/2 tsp salt
• 1 tsp chicken bouillon powder
• 1/4 tsp fresh ground pepper
• pinch of freshly grated nutmeg
• pinch of red pepper flakes
• 3/4 cup grated parmigiano reggiano cheese

DIRECTIONS:

1. Boil chicken
2. In a large skillet, heat olive oil over medium heat. 
3. Add asparagus, onions, and mushrooms. Saute for 5 minutes.
4. Add garlic and saute another 2 minutes.  
5. Add cooked chicken.  Mix, and remove from heat and set aside.
6. Place flour in a medium saucepan. 
7. In a separate saucepan, heat milk until it's just about to boil. 
8. Add milk one cup at a time to the flour, whisking constantly. Bring to a boil over medium heat, stirring constantly. Let bubble for about two minutes or until sauce thickens and is smooth. Remove from heat.
9. Stir in parmesan cheese, salt, pepper, nutmeg, and red pepper flakes.
10. Add the bechamel sauce to the asparagus and mushroom mixture. Stir well, then serve over cooked pasta immediately.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Turkey bacon sandwich with avocado and pesto

SERVINGS:   TIME:

INGREDIENTS:

• Sliced turkey breast
• sliced swiss cheese
• ciabatta bread
• mayo
• pest sauce
• lettuce
• tomato slices
• avocado slices
• sliced red onions
• bacon strips

DIRECTIONS:

1. Combine all ingredients.

NOTES:

• Mix 1/2 tsp pesto to every 1 tbsp mayo

RECIPE & IMAGE SOURCE: zupas.com

Grilled veggie wrap with goat cheese

SERVINGS:   TIME:

INGREDIENTS:

• eggplant
• yellow squash
• zucchini squash
• onions
• red peppers
• portabella mushrooms
• goat cheese
• plain yogurt
• tortilla wrap
• fresh spinach or mixed greens

DIRECTIONS:

1. Place veggies on a platter and drizzle with a little olive oil on both sides. 
2. Salt and pepper both sides and then throw them on the grill until tender.
3. Cut up veggies and place inside a tortilla wrap. 
4. Mix a little goat cheese and yogurt to the consistency you like and place on veggies.
5. Add greens and wrap up.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Crunchy chicken cannon balls

SERVINGS: 56 meatballs   TIME: 25 minutes

INGREDIENTS:

• 1 cup 1% cottage cheese
• 1 egg
• 2 tsp mild curry paste or powder
• 1/3 cup seasoned breadcrumbs
• 500g extra lean ground chicken
• 3 cups corn flakes
• sauce, to dip

DIRECTIONS:

1. In a large bowl, stir together cottage cheese, egg, curry paste, and breadcrumbs. Add chicken and mix together, combining evenly.
2. Using a small ice cream scoop or tablespoon, roll chicken mixture into balls and set aside on a large plate or baking sheet.
3. Place corn flakes in a large resealable bag and seal. Crush to make fine crumbs. Pour crumbs into a shallow dish. Roll chicken balls into mixture until coated evenly and return to plate/baking sheet.
4. Place coated chicken balls on parchment paper lined baking sheet and bake in 425F oven for about 13 minutes or until no longer pink inside.
5. Serve with dipping sauce. 

NOTES:

• On the pan: In a large nonstick skillet, heat 1/2 cup of canola oil over medium-high heat. Cook chicken balls in batches turning often, for about 6 minutes or until light golden and no longer pink inside. Remove to paper towel lined plate to drain any excess oil.
• bake/fry ahead of time and freeze for up to 2 weeks (or refrigerator: 1 day) and reheat in oven until hot. 
• chicken balls come out crispier if fried.
• curry flavour is more pronounced when baked.

SOURCE: Longo's magazine

Braised Tofu

Servings: 4   Time: 25 minutes

Ingredients:

• 1 block firm tofu, cubed
• 1 cup vegetable stock
• 1 cup water
• 3 tbsp soy sauce
• 1½ tbsp honey
• 1 garlic clove, crushed
• ½ white onion, finely chopped
• 1 green chili, seeded and sliced
• 1 red chili, seeded and sliced
• 2 baby bok choy, sliced 
• 1 cup bean sprouts
• 1 tbsp Korean chili powder
• Sesame seeds, to garnish

Directions:

1. Cut the tofu into 1cm cubes and place in a pan. add 1 cup cold water and the stock
2. Stir in the honey, garlic, and soy sauce, then bring to a boil. Cover and let boil for 5 minutes.
3. Add onion, chilies, bok choy, bean sprouts, and chili powder. Reduce heat and simmer, uncovered, for a further 10 minutes, until the liquid has reduced to a small amount of sauce.
4. Transfer to a dish and garnish with sesame seeds.

Egg salad sandwich

SERVINGS: 8   TIME: 25-30 minutes

INGREDIENTS:

• 8 eggs
• 6 tablespoons mayo
• 1½ teaspoon Dijon
• cucumber, chopped
• 1 sweet apple, finely sliced
• salt and pepper

DIRECTIONS:

1. Hard boil the eggs.
2. Let them cool, peel and coarsely chop.
3. Place them in a bowl and add mayo, mustard, and cucumber.
4. Mix well and taste with salt and pepper. Top with apple slices.
5. Serve on white bread.

NOTES:

• Cucumbers - use as much or little as desired
• Apples - serve unused slices on dish, accompanying the sandwich
• To hard boil eggs, place cold eggs in a single layer in a saucepan. Fill so eggs are covered with at least 1 inch of cold water. Bring water to boil over high heat and once it reaches boiling point, immediately cover pan and turn off the stove. Do not remove the lid! Let eggs stand in the water, covered, for 18-20 minutes. Remove immediately when time is up, drain, and run in cold water.

ADAPTED FROM: Sweet Paul