Sausage and Mozzarella Calzone

Sausage and Mozzarella Calzone
Sausage and Mozzarella Calzone
Serves: 8

Ingredients

  • 4 frozen bread loaves (I used Rhoades brand)
  • 1 lb. ground sausage
  • 1 cup mozzarella cheese, shredded
  • 1 cup tomato sauce (pizza, pasta, marinara, whatever)
Sausage and Mozzarella Calzone

Instructions

  1. Thaw the dough. I thawed mine for about 8 hours in the refrigerator. Then I took them out and let them rise again for about an hour until they were puffed up.
  2. Brown the sausage. When cooled slightly, mix with sauce and mozzarella.
  3. Cut each loaf in half. Roll it out and place about ¼-1/3 cup sausage mixture in the middle of each calzone. Fold the tops over and pinch shut with a fork.
  4. Bake for about 12 minutes at 400 degrees, or wrap and freeze!
Notes
One serving is half of a calzone, and I would definitely recommend making the whole batch and then freezing what you don’t eat. I am guessing that if you freeze them, you could just let them thaw for a few minutes when you are ready to bake, and then bake at 400 degrees for closer to 20 minutes.

Garlic Parmesan Burgers & Creamed Spinach Sauce


Garlic Parmesan Burgers & Creamed Spinach Sauce
Garlic Parmesan Burgers & Creamed Spinach Sauce
Serves: 4

Ingredients

Garlic Parmesan Turkey Burgers
  • ½ lb. ground turkey
  • 2 cloves garlic, minced
  • ⅓ cup seasoned bread crumbs
  • 3 tbs. fresh parsley
  • salt and pepper
  • beaten egg
  • 3 tbs. freshly grated parmesan cheese
Creamed Spinach Sauce
  • 2 Tbs unsalted butter
  • ¼ cup minced onion
  • 2 Tbs all-purpose flour
  • ½ cup fat free half-and-half, plus more as needed
  • ½ cup low-sodium chicken broth
  • kosher salt and black pepper
  • pinch cayenne
  • pinch nutmeg
  • 4 cups chopped fresh spinach
  • 1 Tbs grated Parmesan
  • squeeze of fresh lemon juice

Garlic Parmesan Burgers & Creamed Spinach Sauce

Instructions

Garlic Parmesan Turkey Burgers
  1. Mix all ingredients together.
  2. Form 4 patties and place on a grill or griddle on medium-high heat.
  3. Grill a few minutes on each side and turn. Cook until no longer pink in the middle.
  4. I served this on a 9 grain ciabatta roll. Voila!
Creamed Spinach Sauce
  1. Melt the butter in a medium saucepan over medium-low heat. Add the onion and cook until translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute.
  2. Whisk in the half-and-half, broth, salt, cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken.
  3. Add the spinach, stirring until wilted. Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper.

Mango Chicken Salad


tumblr lq53tqV8iQ1qbprhf Mango Chicken Salad
Mango Chicken Salad
Serves: 2-3

Ingredients

  • ½ lb. chicken breast
  • 1 tbs. each minced garlic and jalapeno and olive oil
  • 1 teaspoon chili powder
  • 1 mango
  • 1 cup celery, chopped
  • 3 tablespoons light olive oil mayonnaise
  • 2 tablespoons plain yogurt
  • juice and zest of ½ lime
  • ½ cup fresh chopped cilantro
  • optional add-ins: 2 tbs. minced red onion, 1 chopped roasted red pepper, 1 cup black beans, 1 teaspoon sugar
tumblr lq53umF1PM1qbprhf Mango Chicken Salad

Instructions

  1. Saute garlic and jalapeno in oil over medium-high heat until soft, about 1 minute. Sprinkle chicken breasts with salt and pepper and chili powder. Cook chicken in skillet until cooked through and brown on the outside, about 4 minutes per side. After chicken has cooled, dice or shred into small pieces.
  2. Toss chopped celery, peeled and chopped mango, and cooled chicken in a large bowl. Stir in mayonnaise and yogurt. Add lime juice and zest. Season with salt and pepper.
  3. Stir in any additional add-ins (see suggestions above – I used all of them)! Store for up to a few days in the refrigerator. Add the fresh cilantro just before serving.

Spicy Peanut Chicken Salad

Spicy Peanut Chicken Salad Spicy Peanut Chicken Salad
Spicy Peanut Chicken Salad
Serves: 6

Ingredients

For the Salad
  • 1 cup julienne red and yellow pepper
  • 1 cup shredded or julienne carrots
  • 1 cup shredded zucchini
  • ½ cup finely chopped broccoli
  • ½ cup chopped green onions
  • 1 cup chopped or shredded cooked chicken breast
  • 8 oz. cooked soba noodles or whole grain linguine
For the Dressing:
  • 5 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons peanut butter
  • 2 tablespoons sesame or canola oil
  • 1 tablespoon vinegar
  • 1 tablespoon fresh ginger
  • ½ tablespoon honey
  • 1 clove garlic
  • 1 teaspoon sugar
  • 1 minced small red Thai chili pepper, seeds and ribs removed (another hot chili pepper, such as jalapeno or serrano, could be substituted)
  • ⅓ cup peanuts

Instructions

  1. Combine first 7 ingredients in a large bowl.
  2. Puree all remaining ingredients (except peanuts) in a food processor until smooth and creamy. Add peanuts last and process until just finely chopped. Pour over salad and toss well.
  3. Top individual servings with fresh basil and cilantro!
Notes
It’s worth the extra time to make the dressing from scratch! Eat it straight out of the food processor? Sure I did. It has the perfect amount of spiciness, sweetness, and nutty creaminess!

Chipotle Turkey Burgers

chipotle burger bite Chipotle Turkey Burgers
Chipotle Turkey Burger
Prep time: 
Cook time: 
Total time: 
Serves: 4
Ingredients
  • 1 lb extra lean ground turkey
  • 1 clove garlic, minced
  • 2 tablespoons canned chipotles in adobo sauce (pureed)
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Mix everything together until well incorporated. Add extra chipotle sauce or chili powder for more heat. Let sit for several hours or overnight.
  2. Form into 4 patties. Make a dent with your thumb in the bottom side of each burger. Dent side down, grill on medium high heat. Don’t press on the burgers. Flip after a few minutes and cook through until no longer pink.
  3. Serve on a bun with smeared avocado and nectarine salsa!

Southwest Black Bean Casserole

black beans 1 Southwest Black Bean Casserole
Southwest Black Bean Casserole
Author: Pinch of Yum, adapted from Cooking Light
Prep time: 
Cook time: 
Total time: 
Serves: 6
Ingredients
  • ½ lb. ground extra lean turkey
  • 1 chopped onion
  • 1 jalapeno pepper, seeds and ribs removed, diced
  • 1 red pepper, chopped
  • ½ tsp salt
  • ½ tsp ground cumin
  • ¼ tsp ground red pepper
  • 5 garlic cloves, minced
  • ⅔ cup low-sodium chicken broth
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1-2 chopped seeded tomatoes
  • ¼ cup crumbled bacon
  • ½ cup (2 oz) shredded Monterey Jack cheese
  • ¼ cup thinly sliced green onions
Instructions
  1. Preheat oven to 425F.
  2. Heat a large nonstick skillet over medium-high heat. Add ground turkey and a handful of the onions to the pan, sauteing until meat is browned. Remove turkey and set aside.
  3. Coat pan with cooking spray. Add onion, pepper, and jalapeno, sauteing for 4 minutes and stirring occasionally. Add salt, cumin, red pepper, and garlic. Saute for 1 minute, stirring constantly (I added a tablespoon or two of water to keep things from sticking in the pan.)
  4. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.
  5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with turkey, bacon, tomato, and cheese. Bake at 425F for 30 minutes or until lightly browned. Top with green onions and let cool for atleast 10 minutes (otherwise it will be too runny).
  6. Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!

Marisa’s Spicy Chicken Tostadas

DSC 0095 Marisa’s Spicy Chicken Tostadas  
Marisa’s Spicy Chicken Tostadas
Ingredients
  • 1 whole chicken (could sub pulled rotisserie chicken)
  • 1 bottle chipotle peppers in adobo sauce
  • 8 medium tomatoes, very ripe
  • 2 onions
  • 2 cloves garlic
  • lettuce, queso, crema, and tostadas
Instructions
  1. Boil the whole chicken with 1 coarsely chopped onion and 1 clove chopped garlic. When cooked through, shred chicken and set aside.
  2. Wash whole tomatoes and place them in a pan on the stove (no water, no oil). Heat them until the skins get roasted and the insides are soft, turning them frequently.
  3. Put tomatoes, chipotles, and 1 clove garlic in the blender. Salt to taste and a little bit of water. Puree until smooth or to the consistency that you like.
  4. Cut the other onion into large chunks or long, skinny strips. Saute the onion in a large pan with a little oil until translucent. Add tomato mixture and bring to a boil. Add shredded chicken and heat through.
  5. Assemble tostadas with chicken mixture, queso, crema, salsa, and lettuce. Enjoy!
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