Category: One Dish Meals


Lasagna without tomatoes?  A recent experiment using hummus on pizza led to tonight’s tomato-less lasagna.  Next time more liquid, but otherwise blogworthy!

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Another part of my inspiration was Daniel’s garden.  Longevity spinach, rosemary and a red pepper added freshness to ingredients that I had on hand.

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2 lb. ground turkey

1 onion, chopped

1 pepper, diced (leave out to be nightshade free)

2 Tbsp olive oil

10 large leaves longevity spinach, chopped

1 bag baby spinach

2 sprigs rosemary, chopped

1 can garbanzo beans

1 container hummus

10 kalimata olives, chopped

Carrots and celery

Salt to sweat vegetables

Lasagna noodles

Shredded cheese for topping.

1/2 c. Crumbled feta.

 

 

Heat oil.  Cook fresh vegetables except baby spinach over medium low about 10 minutes.

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Add in turkey, breaking up and stirring until cooked through.  Add seasonings and spinach and cover.  When spinach is wilted down, add in hummus and garbanzo.  This is where a little more liquid  should be added in.  Live and learn!

Drizzle olive oil in 13×9 lasagne pan.  Layer noodles.  Top with half the meat and spinach mixture and sprinkle with feta.  Layer more noodles.  Top with remaining meat and spinach mixture.  Sprinkle top with shredded cheese  and bake at 350 for 30 minutes or until cheese is golden.

 

 

I made two versions.  One nightshade  and dairy free and one not.  Both yummy!!

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My cousin cooked a great meal for Christmas that included turkey breast, green beans with carrots, and some gravy.  The leftovers begged to be made into a pot pie!  I added in some squash from Christmas Eve and refrigerated biscuits.

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1 c. leftover shredded turkey breast

1 1/2 c. leftover gravy

2-3 c. leftover vegetables

1 tube honey wheat biscuits

Preheat oven to 350F.

Combine leftover turkey, gravy and vegetables in 13 x 9 ceramic baking dish.  If you don’t have enough leftovers, supplement with convenience products like frozen veggies or low sodium canned gravy.

Cut biscuits into quarters and top turkey mixture.

Bake for 30 minutes.  Remove from oven and flip biscuit pieces over to crisp up bottom side.

Bake an additional 10 minutes or until golden.

 

 

This breakfast/brunch casserole is one of the kids’ favorites.  I had some apple butter on hand, had a coupon for Swirl bread, and decided to give this a try using Tofutti cream cheese substitute.  No one could tell that it wasn’t real cream cheese.  I reduced the amount of sweetener, and it was still sweet enough from the apple butter to forego putting syrup or powdered sugar on it.

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2 loaves Swirl bread (I used whole wheat cinnamon raisin, but there are some great varieties now including  a new oatmeal bread – pumpkin spice, brown sugar, etc.!)

2 containers Tofutti

1/2 c. agave (or use sugar, honey, maple syrup or natural sweeteners)

12 eggs

2 C. milk (I used unsweetened coconut/almond blend)

1/2 c. apple butter

Coconut oil spray

WARNING!  This recipe makes 10 large portions.  Leftovers are fought over!

Soften “cream cheese” and combine with sweetener.

Spray two 13 x 9 baking dishes with coconut oil and lay out bread to fit into dishes.  I cut some pieces in half to make it work.

Lay top slices of bread to the side, and spread top of bottom pieces and bottom of top pieces with “cream cheese” mixture.

Top with apple butter.

Close up “sandwiches”.

Mix eggs and milk (I use the bowl I mixed the “cream cheese” in to keep clean up to a minimum.  Pour over “sandwiches”.

Bake at 350F for 30 minutes until golden brown.

YUMMY!

I am avoiding nightshade vegetables (tomatoes, peppers, eggplant, white potatoes) as part of a diet geared toward reducing inflammation and pain from my psoriatic arthritis.  I know that I should also limit dairy, gluten, and processed foods, but I’ve had such great results already, I know nightshades are the real enemy.  Besides, I love chicken apple sausage and thought I’d see if it has an impact.  It  has only been a little over a week, and already I know without a doubt that the nightshades are no longer for me.  My pain decreased almost immediately, even though the information on pain management websites indicated it could take a while.  I used to take ibuprofen every day and night to manage my pain.  Since starting this experiment a little over a week ago, I have only taken it twice.  Both times  I had “cheated” and had tomato.  Absolutely not worth it.  I’m sold on eliminating nightshades.  An added bonus is that my psoriasis outbreak is going away.  On top of that, I feel more energetic and younger!  Tonight’s dinner was delicious, albeit a bit sweet from the sausage.  Adding hot sauce, pepper flakes, or cheese would likely take it to another level, but the kids liked it sweet!

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3 packages al fresco chicken apple sausage

1 large sweet onion, chopped

2 small zucchini, cubed

2 small yelow squash, cubed

3 Tbsp. oil

2 Tbsp. sherry

3 Tbsp. pesto sauce

1 can garbanzo beans, drained

1/4 c. seasoned breadcrumbs

2 boxes orzo, cooked according to directions

  1. Cut up sausage and veggies.  Toss with oil and cook over medium low heat, stirring regularly in large skillet until vegetables are softened and beginning to caramelize.  Meanwhile, cook the orzo and drain.
  2. Add in sherry and pesto.  Simmer 5-10 minutes.
  3. Add in breadcrumbs to thicken sauce, if needed.  Simmer another 5 minutes.
  4.   Toss with orzo and serve immediately.  Top with a little parsley or basil for color, if desired.

The variations of this are endless.  Any vegetables or beans you like.  Different sausages.  Tofu or Tempeh in place of the sausage.  Cut up boneless chicken.  Yum.

 

I had some ground turkey and pork on hand for meatballs I am making for tomorrow nights meatball subs (a Donnie special request for his birthday month).  Due to a sale, I had more than I would need for the meatballs, and went to the local market on the way home from work in search of inspiration as to how to use the remaining ground meats.  It wasn’t long before low-sodium gravy mix caught my eye, and I realized it’s been a long time since we had shepherd’s pie.  I know that ideally, homemade gravy and mashed potatoes, as well as fresh veggies is best, but due to the time crunch, I opted for convenience ingredients.  It was still delicious!

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1/2 lb. ground pork

3/4 lb. ground turkey

1 onion, chopped

2 Tbsp. minced garlic

2 packets low-sodium gravy mix (I used one brown gravy and one chicken gravy)

2 c. water

2 cans no salt added mixed vegetables, drained and rinsed

1 package Ore Ida Steam and Mash Potatoes

2/3 c. sour cream

2 Tbsp. butter

Salt and Pepper to taste

Shredded cheese to sprinkle on top (I used Mexican 4 cheese mix).

  1. Preheat oven to 350F and spray 13 x 9 baking dish with coconut oil.
  2. Spray large skillet with coconut oil and cook onions and ground meats over medium heat until onions are softened and meat is cooked through.  Add garlic and cook 1 minute more.
  3. Meanwhile, cook potatoes in microwave.
  4. Sprinkle with gravy mix into meat mixture in skillet and toss until evenly distributed.
  5. Add water, and simmer until thickened.
  6. Add vegetables.
  7. Mash potatoes with butter, sour cream, and salt and pepper.
  8. If meat mixture is still too loose, add a little bread crumbs to thicken.
  9. Pour into prepared baking dish and top with mashed potatoes.
  10. Bake for about 30 minutes.
  11. Sprinkle with a little cheese and bake for 5 to 10 minutes more at 400 to melt cheese.
  12. Enjoy!

You can easily substitute leftover meatloaf for the browned ground meat and onions.  Just chop it up and add in gravy.  As for the veggies, this is a great meal no matter what veggies you use.  Broccoli and Cauliflower work well.  So do summer squashes.  Some folks like to top this with mashed sweet potatoes, but I’ve got one who’s not a fan in the family, so I stay away from sweet potatoes.

 

Tonight’s dinner was a hit.  Easy as can be too.  Using the sauce the chicken was cooked in to flavor the rice noodles and spinach was yummy, and the addition of Kimchi gave it a nice kick!  I can’t wait to try variations on this – adding in green onions and other veggies.  This would be good with shrimp or tofu too.  There are as many possibilities as there are Asian sauces!  Topping it with a soft yolk egg would be good too!

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8 boneless skinless chicken thighs (marinated in Asian sauce – I used McCormick Sesame Chicken Skillet Stir Fry Sauce)

2 packs Thai Kitchen thin rice noodles – we love these and will buy them again!

1 bag fresh spinach

Kimchi for topping – we love Wild Brine brand!

Bake chicken at 350F for 45 minutes.

Meanwhile, make rice noodles according to package directions, adding in spinach with noodles.

Cut chicken into bite size pieces and toss with cooked noodles and spinach.

Top with Kimchi.

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Waste not, want not.  Leftover boneless chicken breast (cooked in a delicious white wine, lemon, garlic sauce) was in danger of going to waste.  I chopped it down to small bite size pieces and tossed it with some grape tomatoes, celery, and leftover farro and some Kimchi, great northern beans, a little mayonnaise and viola a yummy new type of chicken salad is born.

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4 C. leftover chicken, chopped into bite size pieces

2 celery stalks, cubed

1 pint grape tomatoes

2 Tbsp. Kimchi

5 Tbsp. mayonnaise

2 C. cooked farro

1 can great northern beans, drained and rinsed.

Combine and refrigerate for 30 minutes.  Enjoy!

 

I’m so glad my kids have decided to like quiche again.  So simple to make.  I can make it the night before and everyone helps themselves in the morning at their own pace.  Fresh broccoli for one.  Onions and peppers for the other.  I’m still loving the Immaculate brand pie crusts!  So much better than mine.

1 package broccoli florets

2 Tbsp. oil (I used sunflower grapeseed blend from Lucky’s)

1 Tbsp. mixed seasoning of choice (I used barbecue seasoning)

1 large sweet onion, diced

1/2 each yellow, red, and orange bell peppers, diced

1 Tbsp oil

Salt and pepper

1 box Immaculate pie crusts (2 crusts)

12 eggs

1/2 C. milk (I used unsweetened almond coconut)

2 C. shredded cheese

Goat cheese, crumbled

Bake the pie crust at 400 F until golden (about 10 minutes).  Set aside to cool.  Reduce oven heat to 325 F.

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Toss broccoli, oil, and seasoning.

Spread on large baking sheet lined with oil.

Toss onions and peppers with oil and salt in same bowl broccoli was in.  No sense wasting dishes.

Spread next to broccoli.

Bake at 400F until slightly charred (about 10-15 minutes)

Place broccoli in one crust and onions and peppers in the other.

Whisk eggs and milk together.

Sprinkle the broccoli with one cup of the shredded cheese and half of the goat cheese.  Do likewise with the onions and peppers.

Pour equal amounts of the egg mixture into each.

Bake at 325 for 50 minutes until knife in the center comes out clean.

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20170930_2111261 package salad mix

1 container mixed mini heirloom tomatoes

2 blocks tofu, pressed to remove liquid

1 sweet onion, sliced thinly

3 mini cucumbers, sliced thinly

1/3 c. sweet Thai chili sauce

1/3 c. balsamic vinegar

1/6 c. oil (I used sunflower, grapeseed blend)

1/2 c. Old Cape Cod Toasted Sesame, Soy, and Ginger dressing

Old Cape Cod Sesame Soy

1 box Minute multigrain medley, cooked with Thai ginger chicken broth

1/4 c. crushed cashews

Press tofu to remove liquid.  Slice thickly and pour dressing over tofu.  Refrigerate.

Meanwhile, mix cucumbers, onion, chili sauce, vinegar, and oil.  Toss and refrigerate.

Bake tofu at 400 for about 10 minutes, turn and bake an additional 10 minutes until golden brown.

To serve, line plate with lettuce, and place cut up tomatoes around edge of plate.  Top with multigrain medley.  Top that with cucumber, onion salad and crunchy tofu.  Sprinkle with crushed cashews.

I even had enough to make a lunch for tomorrow.  Yum!

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2 lb. fresh chicken apple sausage

1 bag Dole chop salad (save the dressing and toppings for another time)

1 large sweet onion, chopped

2 Tbsp. grapeseed oil

1 can garbanzo or other white bean

1 1/2 c. quinoa

1 c. Thai ginger chicken broth

2 c. water

  1. Heat oil over medium heat in large dutch oven.
  2. Cut sausage into small pieces and place in hot oil.
  3. Meanwhile, put quinoa, broth, and water into rice cooker and cook.
  4. Stir sausage around until golden, and add in chop salad and onion.
  5. Cook about 5-10 minutes more.
  6. Add in garbanzo beans.
  7. Simmer until quinoa is done.
  8. Stir quinoa into sausage and veggies.
  9. Serve topped with Kimchi.

We tried Wildbrine Korean Kimchi for the first time and loved it.  Spicy and delicious!

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