Green Beans with Slivered Almonds
1 lb. fresh green beans (blanched for 3 to 5 mins. in rapidly boiling water)
1/4 onion, diced
1 clove garlic, crushed
2 Tbls. extra virgin olive oil
1/4 c slivered almonds
Over medium high heat sauté onions & garlic in EVOO. Add blanched green beans & almonds, combine & sauté for approx. 1 min.
Roasted Root Vegetables
4 sweet potatoes cubed
2 parsnips sliced
1 cup baby carrots
1 Tbls. extra virgin olive oil
1 tsp. salt
Fresh ground black pepper to taste.
Bake at 375 for 30 mins. or until fork tender.
Roasted Lemon & Rosemary Turkey Breast
6 lb. turkey breast
2 lemons, one sliced into rounds, one quartered
1 large yellow onion (quartered)
2 Tbls. extra virgin olive oil
salt, pepper, garlic powder & dry rosemary to taste
Preheat oven to 325, place turkey breast on a rack in a roasting pan. Brush turkey breast with EVOO & season with salt, pepper, garlic powder, & dry rosemary on all sides & in cavity. Place lemon slices in cavity. Squeeze juice of quartered lemon over the turkey breast & then place pieces of lemon around/under rack, along with quartered onion. Put in 325 degree oven for 2 1/2 - 3 hours, until internal temperature reaches 165 degrees on a meat thermometer.
Baked Salmon
2 lbs. fresh salmon
1 Tbls. extra virgin olive oil
1 tsp. salt
fresh ground black peper to taste
fresh lemon juice (1/2 lemon)
Preheat oven to 375. Place salmon, skin side down on a cookie sheet. Drizzle EVOO on top, season with salt & pepper, squeeze 1/2 lemon over top. Bake 15-20 until fish flakes easily with a fork. Remove fish from the skin before serving. Additional fresh lemon may be used as needed when served.
Eating Clean Mac & Cheese
1 lb. whole wheat elbow macaroni
Olive oil cooking spray
1/4 cup stone-ground whole-grain brown rice flour
1/4 tsp sea salt
1 cup skim milk
3 oz light Swiss cheese, finely shredded
5 oz low-fat cheddar cheese, finely shredded
1 tbsp whole-wheat panko breadcrumbs
2 tbsp reduced-fat Parmesan cheese
Cook macaroni according to package directions.
Preheat oven to 375°F. Lightly mist an 8-inch diameter (1 1/2 qt) casserole dish with cooking spray.
Spoon flour and salt into medium bowl and slowly whisk in enough milk to form a paste. Then add remaining milk, whisking as you do, making sure that no lumps remain.
Place a medium nonstick saucepan over medium heat and add flour-milk mixture. When milk is warm, add Swiss cheese and stir quickly and frequently with a wooden spoon until cheese is completely melted and incorporated. Add cheddar cheese and continue stirring until cheese is completely melted and mixture begins to thicken slightly. (Since stovetops vary in temperature and sauce is delicate, mixture may separate. If sauce separates or if cheese doesn’t fully combine, add the warmed mixture to a blender or the bowl of a food processor fitted with a chopping blade. Process until smooth and combined, covering blender or food processor lid with a towel in case hot liquid splashes. Add cheese sauce back to saucepan over medium heat and stir constantly until warmed through.) Stir in cooked macaroni, then transfer mixture to casserole dish.
In small bowl, stir together breadcrumbs and Parmesan. Sprinkle crumb mixture evenly over top of macaroni. Bake 15 to 20 minutes, or until topping is lightly browned. Allow to stand 5 minutes. Serve.
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