Donna's Asian Turkey Lettuce Wraps and Broccoli Almond Slaw

Hello to All!  It is Wednesday already and I made to the grocery store so we have fresh ingredients to make a healthy dinner.  Tonight's creation includes a few pantry items like Mirin, peanuts, peanut satay sauce and pickled ginger as toppings for sauteed ground turkey stuffed in lettuce leaves with rice on the side.  A crunchy broccoli salad which comes together quickly rounds out the meal.  Best, Donna:

Donna's Asian Turkey Lettuce Wraps

Ingredients:

1 pound ground turkey, cooked in olive oil and seasoned with salt and pepper

1 bunch Boston lettuce, leaves separated and washed

Mirin

A Taste of Thai peanut satay sauce

2 green onions, chopped

Pickled ginger

Dry roasted peanuts

Method:

Place meat onto lettuce leaves and top with remaining ingredients.  Serve with rice if desired.

Serves 4.

Donna's Broccoli Almond Slaw

Ingredients:

One 12 ounce package broccoli slaw

½ cup Ken’s sweet Vidalia onion dressing

¼ cup sliced almonds

2 Tablespoons fresh cilantro, chopped

Salt and pepper to taste

Method:

Mix all ingredients, and chill for about 1 hour before serving.

Serves 6.

Copyright 2015.

Donna's Slow Cooked Veal Goulash

Dear Friends, after returning from a short trip up north and no time for grocery shopping before dinner, I decided to see what odds and ends I had in the freezer and found frozen pasta, sauce, etc. that resulted in this tasty recipe.  Letting it simmer in the slow cooker also made the meal preparation much less stressful at the end of the work day.  I hope you get a chance to try this one!  Best, Donna:

Donna's Slow Cooked Veal Goulash

Ingredients:

1 pound veal cubes, browned in olive oil about 5 – 10 minutes

1½ cups pasta sauce

½ cup red port

Dash crushed red pepper

2 cups cooked gluten-free pasta

2 Tablespoons Parmesan cheese, grated

Method:

Place all but the pasta and cheese into slow cooker that has been sprayed with cooking oil.  Cook on High for 3 ½ - 4 hours, or Low 7 -  8 hours.  Mix in pasta and spoon into 2 au gratin dishes.  Top each with 1 Tablespoon cheese.  Serve immediately.

Serves 2.

Copyright 2015.

Donna's Roasted Grape Tomatoes

Hello everyone, today's recipe is a very simple yet flavorful way to save extra grape tomatoes by slow roasting them in the oven.  The dried delicacies may be mixed with tomato sauce, in salads or added to eggs - your imagination is the key!  Enjoy - Best, Donna:

Donna's Roasted Grape Tomatoes

Ingredients:

1 pint grape tomatoes, washed and sliced in half

¼ teaspoon sea salt

1/8 teaspoon ground pepper

Method:

Preheat oven to 225 degrees F.  Place cookie rack on top of cookie sheet and spray with cooking oil.  Mix grape tomato pieces with salt and pepper and arrange on top of cookie rack.  Spray with cooking oil and bake for 3 hours.  Remove from oven and let cool.  Place in jar and top with olive oil and refrigerate.

Copyright 2015.

Donna's Pesto Alfredo Tilapia Rolls

Hello to all, Mondays tend to be filled with meals made from weekend leftovers.  However, tonight was different since I had thawed a package of tilapia that I wanted to use in the next day or so.  I wanted to make something simple yet delicious and fast-cooking so this is the recipe I developed to meet the requirements.  It is very tasty and, with the addition of a side salad, you have a complete meal.  I also plan to make it again for guests since it has a great flavor, can be prepared ahead and looks elegant.  Enjoy!  Best, Donna:

Donna's Pesto Alfredo Tilapia Rolls

Ingredients:

1.5 pounds (about 6) tilapia fillets

¼ cup basil pesto

Salt and pepper to taste

2 cups roasted garlic alfredo sauce

1 Tablespoon fresh basil leaves, chopped

¼ cup Parmesan cheese, grated

2 Tablespoons toasted pine nuts, if desired

Method:

Preheat oven to 400 degrees F.  Line a bread pan with foil and spray with cooking oil. 

Spread about 2 teaspoons of pesto on top of each fillet and roll each up placing loose end on bottom of foil.  Sprinkle with salt and pepper and top with sauce.  Add basil and cheese to top. 

Bake for 20 minutes.  Carefully dish out one roll per person onto cooked pasta or rice and spoon with extra sauce.  Sprinkle with pine nuts, if desired.

Serves 6.

Copyright 2015.

Donna's Cherry Chicken & Potato Salad, Mike's Pesto Fries, and Donna's Honey Mustard Dip

Dear Culinary Companions, I am amazed that the first half of the first quarter of 2015 is already here.  We enjoyed a very early 5K running race today and by the time we returned home, we were craving a hearty brunch fast!  I had leftovers to make a chicken salad or a potato salad and thought that combining the two together might turn out quite tasty.  By making a dressing with the rest of my Honey Mustard Dip and adding fresh cherries, the salad turned out to be a winner!  I hope you think so too.  Best, Donna:

Donna's Cherry Chicken & Potato Salad

Ingredients:

1 cup Donna's Roasted Italian Chicken (about 1 whole breast), chopped (see 31 August 2015 blog entry for recipe)

1 cup Mike’s Pesto Fries, chopped 

2/3 cup cherries (about 24), pitted and chopped

2 Tablespoons Donna’s Honey Mustard Dip

3 Tablespoons Hellman’s Mayonnaise (made with canola oil if possible)

Salt and pepper to taste

2 cups iceberg lettuce or mixed greens

Method:

Mix together all ingredients and serve over a bed of lettuce, if desired.

Serves 2 – 3.

Mike's Pesto Fries

Ingredients:

6 – 8 potatoes, cut into fries (I use 1.5 pounds baby red potatoes cut into quarters)

One 3.8 ounce can black olives, drained (I use 24 Kalamata olives)

¼ cup sun-dried tomatoes, chopped (if desired – I do not add)

3 Tablespoons basil pesto sauce

1½ Tablespoons olive oil

½ cup Parmesan cheese, grated or shredded

Method:

Preheat oven to 425 degrees F*.  Mix all ingredients and spoon onto cookie sheet that has been sprayed with cooking oil.  Bake for 40 minutes or until potatoes are done.  Then top with cheese and replace in oven for about 5 minutes to allow cheese to melt.  Serve immediately.

*Note:  If desired, you may also bake at 450 degrees F for 30 minutes if you are cooking another dish in the oven at the same temperature.

Serves 4 – 6.

Donna's Honey Mustard Dip

Ingredients:

2 T Maille old style whole grain Dijon mustard

1 T ground Dijon mustard

2 T honey

Method:

Mix and serve with pretzels (or use as a glaze for chicken or pork roast).

Serves 4.

Copyright 2015.

Donna's Chicken Parmesan Puttanesca Pizza

Hi Friends, with a few handy ingredients in the refrigerator and some leftovers, this easy and tasty pizza can be pulled together in a matter of minutes - a great meal for a weeknight!  The kick of the salsa and the addition of olives gives this dish the "puttanesca" flavor.  Bon Appetit!  Best, Donna:

Donna's Chicken Parmesan Puttanesca Pizza

Ingredients:

One udi’s brand gluten-free pizza crust

2 Tablespoons prepared basil pesto

2/3 cup prepared spaghetti or marinara sauce

1/3 cup fresh salsa

1 cup cooked chicken breast meat, shredded (about 1 breast)

12 Kalamata olives

½ cup Parmesan cheese, grated

Freshly ground pepper

Olive oil

Method:

Preheat oven to 400 degrees F.  Spray a pizza pan with cooking oil.  Place crust on prepared pan and spread pesto on top of crust.  Mix sauce and salsa and place on top of pesto layer.  Add chicken and olives, then top with cheese.  Add pepper as desired and drizzle with small amount of olive oil on top.  Bake for 15 minutes or until cheese is golden brown.

Serves 2.

Donna's Mango Teriyaki Mahi Mahi and 5 Spice Basmati Rice

Dear Friends, another Sunday is here and a light meal is just what we have in mind.  With a small amount of preparation, this meal comes together in 15 minutes when it is time to cook the Asian-inspired mahi mahi.  I added five spice powder to the Basmati rice to complement the fish and also served it alongside balsamic vinaigrette marinated grilled zucchini slices.  I hope you find this to your liking!  Best, Donna:

Donna's Mango Teriyaki Mahi Mahi

Ingredients:

Two 5 ounce mahi mahi fillets

2 teaspoons olive oil

Salt and pepper to taste

1/3 cup Tamari sauce (or soy sauce)

1/3 cup dry sherry

2 Tablespoons mango juice

1 Tablespoon garlic, minced

1 Tablespoon gingerroot, grated

2 Tablespoons chives

Mango chutney

Method:

Line baking pan with foil so that it can be folded and closed on the top and sides.  Spray foil with cooking oil and add fillets.  Top with salt, pepper and 1 teaspoon of oil on each fillet.  Mix together remaining ingredients except chives and chutney and pour over fish.  Top with chives and close foil.  Marinate in refrigerator for about 3 – 4 hours.

Preheat oven to 400 degrees F.  Bake fillets for 15 minutes.  Remove promptly and serve over rice with additional sauce on top.

Serves 2.

Donna's Five Spice Basmati Rice

Ingredients:

1 cup Basmati rice

1 teaspoon Five Spice powder

Salt and pepper to taste

2 Tablespoons butter

1½ cups water

Method:

Place rice in sieve and rinse in cold water.  Mix the rice, spices, butter and water in a rice cooker.  When rice is done, fluff with fork and serve.

Serves 4.

Copyright 2015.

Donna's Grilled Tuna Caesar Salad

Greetings on Hump Day!  Having finished the leftovers and looking for something quick to make for dinner, I thawed some frozen tuna steaks and made a simple seaside Caesar salad that was light yet filling.  Most of the ingredients are standard in the pantry or easy to pick up at the grocery store if your menu plan needs a fast entree.  Enjoy!  Best, Donna:

Donna's Grilled Tuna Caesar Salad

Ingredients:

Two 5 ounce tuna steaks

~2 Tablespoons olive oil

Salt and pepper to taste

4-5 cups romaine lettuce, washed and torn into pieces

¾ cup gluten free croutons

1/4 cup Parmesan cheese, freshly grated

3 Tablespoons Caesar salad dressing

~1 Tablespoon lemon juice, squeezed from lemon half

Freshly ground pepper to taste

1 tin anchovies, drained

Method:

Preheat grill to 400 degrees F.  Coat fish steaks with olive oil and season.  Grill for about 3 minutes per side or until desired doneness is achieved.

Mix together remaining ingredients except anchovies and divide into 2 large salad or soup bowls.  Top with grilled salmon and anchovies.  Serve immediately.

Serves 2.

Copyright 2015.

Donna's Banana Chocolate Chip Quinoa Pancakes

Dear Brunchers, this quick and delightful meal uses up leftover quinoa and bananas which is why I decided to create this recipe.  The addition of chocolate chips and pecans takes it to the next level but you could also add blueberries instead of the chips if desired.  What a great beginning to a new week!  Best, Donna:

Donna's Banana Chocolate Chip Quinoa Pancakes

Ingredients:

2 ripe bananas, peeled and mashed

3 eggs

1 cup cooked quinoa

2 Tablespoons agave syrup or honey

1 teaspoon vanilla extract

¼ teaspoon salt

¼ cup mini chocolate chips

2 Tablespoons chopped pecans

2 Tablespoons butter

Maple syrup

Method:

Mix together ingredients in order given.  Heat large skillet on medium-high heat, add butter and allow to melt.  Using a ¼ cup measuring cup, spoon out batter into pan to make pancakes.  Turn when lightly browned and serve hot with maple syrup.  Makes 8 pancakes.

Serves 4.

Copyright 2015.

Donna's Shrimp Pad Thai

Hello Friends, this simple supper can be pulled together in a snap using prepared Pad Thai sauce but you can also make your own if desired.  I cook the noodles first and let sit covered, chop all ingredients and then start cooking so that we can immediately sit down once the stir-frying is done.  Not only is it delicious but it is fun to make and to eat too!  Best, Donna:

Donna's Shrimp Pad Thai

Ingredients:

2 Tablespoons olive oil

1 cup carrots, chopped

¾ cup yellow bell pepper, sliced

1 cup snow peas

1 bunch green onions, chopped

¾ pound uncooked peeled shrimp, thawed (if frozen)

24 grape tomatoes

1 Tablespoon garlic, minced

One 8 ounce jar Thai Kitchen Pad Thai sauce (or homemade recipe)

One 16 ounce package gluten-free rice noodles (pad thai), cooked

Roasted almonds or peanuts, chopped

Method:

Heat oil in wok or large skillet.  When oil is hot, add all ingredients except noodles in order given, cooking just until crisp- tender or when shrimp is cooked through.  Spoon on top of noodles and sprinkle with roasted almonds or peanuts if desired.

Serves 4.

Copyright 2015.