Category - Recipes

Turkey Stuffed Tomato Recipe

June 25, 2015

Stuffed peppers are a very popular dish, but we thought of using a ripe firm tomato this time. Just a little change up. We used ingredients, we had on hand, just for convenience. The nice thing about this Stuffed Tomato Recipe is that you can add or delete ingredients to suit your particular tastes. The biggest difference is using ground turkey instead of ground beef. Besides that, turkey is a little less expensive. A bit healthier, too.

Prep time is about 30 minutes and cook time is about one hour.

Ingredients:

Six ounces of lean ground turkey
1 and 1/2 cups of cooked brown rice. Instant brown works, as well
4 or 5 large ripe tomatoes with stems attached (they make a great presentation). Make sure tomatoes are firm.
salt and pepper to taste
1 cup of frozen peas
2 tablespoons of EVOO(extra virgin olive oil)
1/2 teaspoon of dry Italian seasoning. Most grocery stores have it in their spice racks. Contains Oregano, Marjoram, Thyme, Rosemary and sage.
3/4 cup of sweet onion, minced.
1/2 cup of grated Parmesan cheese.
1 cup of herbed Italian breadcrumbs.

Preheat oven to 350° F. Coat an 8-inch-square baking dish with cooking spray.

Cook ground turkey in a skillet over medium-high heat, crumbling with a spoon, until brown and cooked through. Place in mixing bowl

Add cooked rice to the bowl with the meat.

Slice enough off the top of each tomato to remove the core. Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. Season the inside of the tomatoes with 1/4 teaspoon salt and pepper and Italian seasoning.

Add peas, onion, 1/4 cup cheese, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.

Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 20 to 25 minutes. Top with baked tomato tops with stems.

We hope you enjoy this variation of a great entry.

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Tasty & Easy Meat Loaf Recipe From A Fan

January 28, 2015

Kevin Angileri

Healthy Tips, Recipes

2 Comments

Are you trying to learn how to make meat loaf? Try this easy meat loaf recipe today.

INGREDIENTS

vegetable cooking spray1 can (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)2 lb lean ground beef1 can (2.8 ounces) French’s® French Fried Onions½ cup plain dry bread crumbs1 egg1 Tbsp Worcestershire sauce

DIRECTIONS

Heat the oven to 400°F. Spray 12 (2 1/2-inch) muffin-pan cups with the cooking spray.
Thoroughly mix 3/4 cup soup, the beef, 1/2 can onions, bread crumbs, egg and Worcestershire in a large bowl. Press about 1/2 cup beef mixture into each muffin-pan cup. Spread the remaining soup over the meatloaves.
Bake for 25 minutes or until the meatloaves are cooked through. Sprinkle with the remaining onions.
Bake for 3 minutes or until the onions are golden brown. Let the meatloaves cool in the pan on a wire rack for 5 minutes.

Amazing Rosemary & Minestrone Soup

September 9, 2014

Kevin Angileri

Recipes

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A mix between my favorite minestrone soup with rosemary from last fall, it’s oh so refreshing. This soup is chock full of vitamin-rich vegetables wrapped in a warm broth that feels just perfect on a crisp fall evening.

INGREDIENTS

1 Tbsp olive oil1 medium onion, chopped2 celery stalks, chopped2 carrots, chopped3 garlic cloves, minced2 Tbsp tomato paste28 oz can of diced tomatoes, not drained4 cup vegetable broth (use homemade if possible)½ tsp dried oregano1 cup pasta (not spaghetti or long noodles)1 can chickpeas, drained and washed thoroughly (or about a cup and a half of cooked chickpeas)1 bunch of Swiss chard, stems and leaves separated and choppedsaltpepperdash of red pepper flakesparmesan, for garnish (omit to make vegan)

DIRECTIONS

In a large stock pot, heat the olive oil over medium. Add the onion, celery, and carrots. Saute for 5 minutes or until the veggies begin to soften. Next, add in the garlic and saute for another 30 seconds. Then add the tomato paste, vegetable broth, diced tomatoes (with the juices from the can), and oregano. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes.
Add in the stems of swiss chard, chickpeas, and pasta. Let cook for another 10 minutes. Finally, add the swiss chard leaves and let cook for 30 seconds or just until the leaves start to wilt. Remove from heat.
Add salt / pepper / red pepper flakes to taste and top with Parmesan.

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Low Carb Diabetic Recipes

September 9, 2014

Kevin Angileri

Recipes

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Diabetes mellitus, commonly known simply as diabetes, is a chronic diseases characterized by high blood sugar levels in the body. Individuals suffering from this disease are encouraged to eat meals low in carbohydrates, in order to reduce their blood sugar levels. Contrary to popular belief low carbohydrate concentration does not necessarily translate to tasteless meals. There are numerous Low Carb Diabetic Recipes that are both low on carbohydrates and rich in taste. Tilapia with spicy tomato-pineapple is one of the many low carb recipes that help in the regulation of a diabetic’s blood sugar level, without compromising on taste.

The tilapia spicy tomato-pineapple recipe can be prepared using a wide variety of white meats; white meats are well known for their low cholesterol levels and high protein. One is free to experiment with the various types of white meats available to them. To achieve the objective of this low carb recipe, the tomato-pineapple covered tilapia meat should be served lightly steamed asparagus, broccoli, spinach or any other green vegetable. Chicken breasts and pork tenderloins are great alternatives to tilapia and it all depends on the consumer’s white meat preferences. Low Carb Diabetic Recipes prepared using a mixture of meat and vegetables are particularly healthy and nutritious due to their high protein and vitamin concentrations.

An excellent alternative to tomato-pineapple covered fish; chicken lettuce wraps are popular in restaurants. Lean ground chicken is recommended when preparing chicken lettuce wraps. This is so as to reduce intake of sodium and calories. Similar to all other Low Carb Diabetic Recipes there is always room for experimenting when preparing chicken lettuce wraps. Bell peppers, carrots and crunchy water chestnuts can be used to make a colorful blend of filling for the wraps. While classic Asian flavors come in handy when seasoning the chicken meat. The last step of this recipe is the covering of the chicken meat with lettuce leaves.

Sea-foods are among the healthiest foods in the world. Thus it is no surprise that one of the best Low Carb Diabetic Recipes features shrimp and other sea-foods. The Chesapeake shrimp boil is virtually devoid of carbohydrates and is packed with a nutritious amount of proteins. The shrimp is prepared by boiling it in a flavorful poaching liquid and then seasoned with celery seed, dry mustard and a host of other classic flavors. The flavors used all depend on the preferences of the consumer. A side salad compounded with steamed green beans is encouraged.

One of the more tasty Low Carb Diabetic Recipes is the chicken and vegetable curry. This is an exquisite meal for diabetics, which is easy to prepare. Lean chicken breasts are the key ingredients in the preparation of this low carb meal. The other key ingredients are non-starchy vegetables that make the meal nutritious and good for diabetics. A 21/2 portion of the curry delivers a nutritious 12 grams of fiber that help in reducing blood sugar levels. A low carb diet is essential in the regulation of blood sugar levels both for diabetics.

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Roasted Cauliflower Recipe For Vegetarians

September 9, 2014

Kevin Angileri

Recipes

1 Comment

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

INGREDIENTS

1 Tbsp olive oil1 head cauliflower1 ½ cup plain Greek yogurt1 lime, zested and juiced2 Tbsp chile powder1 Tbsp cumin1 Tbsp garlic powder1 tsp curry powder2 tsp kosher salt1 tsp black pepper

DIRECTIONS

Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

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