Dinners●Mains

The star of the show.

 

Lighter Fare

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Supreme Turkey Burgers

Burger Ingredients:

  • 1 lb Ground Turkey

  • ½ Onion- Finely Chopped

  • ½ Green Pepper- Finely Chopped

  • 3 Cloves Garlic- Minced

  • 2-3 Chipotle Peppers- Minced

  • 3-4 Tbs Worcestershire Sauce

  • ¼ Tsp Cayenne

  • Salt and Pepper

  • 1 Egg White

Sauce Ingredients:

  • 3 Tbsp Sour Cream or Greek Yogurt

  • 1 Tbsp Chopped Cilantro

  • 1 Tsp Lime Juice

Cooking Instructions:

Combine ground turkey, diced onion, diced pepper, minced garlic, minced chipotle peppers, Worcestershire sauce, cayenne, egg, salt and pepper in bowl.  Let marinade for 3 hours.  Press into patties and cook in a skillet on medium high until golden brown. Spread sauce onto bun or lettuce wraps and assemble.

 

Indian/Asian Dishes

Chicken Bhuna

A light and mild indian red curry

Ingredients:

  • 5-6 Chicken Thighs (diced to 1-inch cubes)

  • 4 Garlic Cloves- Minced

  • 2-6 Green Chili Pepper (depending on your preferred spice)

  • 2 Tbsp Minced Ginger

  • 2 Diced Onions

  • 2 tsp turmeric

  • 3 tsp Chili Powder

  • 2 tsp Cumin

  • 3 tsp  Coriander

  • 2 tsp Garam Masala

  • 1 Tbsp Tomato Paste

  • 5-6 Tomatoes Diced

  • 2 Tbsp Lemon Juice

  • Garlic Salt to state

  • 3 Tbsp Cilantro

  • 3 Tbsp Vegetable Oil

Instructions:

Heat a wok or large pan with oil. Add onions, garlic, peppers, ginger and saute on high for about 5 minutes. Add all the seasonings and cook for another 2 minutes (it is very important in indian cooking to add the spices to the pan and cook before adding the sauce mixture, don’t skip this step!).

Add tomatoes and about 1 cup of water and reduce until sauce starts to get thick. Add tomato paste and diced chicken. Cover and cook for 30-40 minutes or until desired consistency. Note, I add more spice and lemon juice if it doesn’t have the hot/sour / savory flavor I want. Serve over rice and top with chopped cilantro.

 

Salads

Asian Brussels Sprout Coleslaw Salad

Slaw:

  • 1 lb Brussel Sprouts

  • 3-4 Medium Carrots

  • 2/3 c Chopped Green Onions

  • 2/3 c Tightly Packed Cilantro-Chopped

  • 2/3 c Slivered Almonds

  • ¼ c Sesame Seeds

Sauce:

  • ¼ c Olive Oil

  • 3 Tbs Honey

  • 3 Tbs Apple Cider Vinegar

  • 3 Tbs Soy Sauce

Shred Brussel sprouts in a food processor or slice thinly by hand. Grate carrots in food processor or cheese grater. Toast the almonds, toss in a bowl with the sprouts and carrots. Add in chopped onions, cilantro and sesame seeds. Whisk the dressing until emulsified, then pour over slaw and toss. Best if let sit in the fridge for 30 minutes prior to serving.

Southwestern Chopped Salad

Salad Ingredients:

  • 1 Head Romaine Lettuce - Roughly Chopped

  • 1/2 Can Black Beans

  • 1 Bell Pepper - Diced

  • 1 Cup Cherry Tomatoes - Quartered

  • 2 Cups Frozen Corn

  • 5 Green Onions - Sliced

  • 1/4 Cup Feta or Queso Fresco - Optional

  • Diced Chicken Breast - Optional

Dressing Ingredients:

  • ½ Avocado

  • 1/2 Cup Cilantro - Packed

  • 2 Tbsp Lime Juice

  • 3 Garlic Cloves

  • ¼ Cup Olive Oil

  • 1 ½ tsp White Wine Vinegar

  • 1/8 tsp Salt

Chop and toss all salad ingredients together. Bring a saucepan of water to boil, cook frozen corn until warm (about 5 minutes), drain. Drain the black beans and add corn and beans to salad mixture. Blend up all the dressing ingredients in a blender or food processor and pulse until smooth. Dress the salad and enjoy!