Meatball Stroganoff

Sorry no picture on this one!

It's a quick, easy, and healthier version of one my husband's favorite dishes. Pre-made meatballs saves time, greek yogurt substitutes heavy whipping cream cutting fat without losing flavor, and using turkey meatballs cuts even more fat off the recipe.

Ingredients: Package of meatballs (beef or turkey), 1 package of egg noodles (I used the ones from Trader Joe's), 1-2 c of mushrooms (optional- added vitamin D), 2 c low sodium beef broth, 2/3 c sour cream, 1 c plain greek yogurt, salt and pepper to taste.

Directions: Brown meatballs and mushrooms in skillet on medium heat until cooked through. You can use a tbsp of olive oil or 2-3 tbsp of water to cook these in. While they're cooking, boil water and cook noodles according to package. Remove meatballs and mushrooms from pan and boil beef broth then reduce it til it thickens. Whisk in the sour cream and greek yogurt on low heat. You can add a small spoonful of flour if you want the sauce thicker. Add meatballs, mushrooms, and sauce to noodles and salt and pepper to taste. I topped with a sprinkle of parmesean cheese but herbs such as oregano are nice too.

Healthy Power Cookies

Cookies without flour, sugar, and eggs?! Cookies that give you long lasting energy not just a spurt before a crash?! Since our new baby boy arrived time is of the essence and I can barely find time to make a smoothie, let alone a good healthy breakfast. But I'm breast feeding and getting enough nutrients is a must so this recipe has become my new quick breakfast or 3am power snack.

Ingredients: 2/3 c of unsweetened applesauce, 1/3 c of peanut butter, 2 mashed bananas, 1 1/2 c of rolled oats, 1/4 c favorite nuts (optional), 1/4 c. chocolate chips (optional), 1 tbsp flax seeds (optional- I just sneak these in whenever I can), 1 tsp vanilla extract

Directions: Preheat oven to 350 degrees. Mix peanut butter and bananas together well. Add apple sauce. oats, vanilla, flax seeds, nuts, and chocolate chips. Let sit 10 minutes then scoop spoonfulls onto cookie sheet and press with a fork. Bake 30 minutes.

Light Chicken Saltimbocca

I have an extremely high standard when it comes to Italian food, thanks to growing up with frequent access to Boston's North End. This is one of my faves, with way less fat and still the amazing tastes.

Ingredients: 2 chicken breasts (pounded to make a little thinner and more even), fresh sage leaves, at least 2 oz of prosciutto, 4 tsp olive oil, about 3 garlic cloves chopped, 1/3 c low sodium fat free chicken broth, 1/4 c fresh lemon juice, and 1/2 tsp corn starch.

Directions: Rinse and dry chicken, then sprinkle with salt and pepper. Heat 2 tsp of olive oil in skillet on medium heat with crushed garlic. Place sage leaves on the chicken then wrap prosciutto around the chicken. Add chicken cooking both sides about 3-4 minutes or until cooked all the way through (depends on thickness of chicken). Remove chicken and add broth, lemon juice, corn starch, and 2 tsp olive oil to the pan. Stir constantly until sauce thickens. Pour over chicken.

So light and fresh this is going to be a new regular.

Raspberry Oat Bars

I like sweets for breakfast and this recipe is the perfect combination of sweet flavor with substance to hold you til lunch. Truthfully, this is a dessert, but while I'm pregnant, it's my breakfast. I like to sneak in flax seeds and nuts to this recipe for their great nutritional value, but feel free to omit these if you want. In contrast, I love me some chocolate, especially with fruit, but if you'd like to go without, it doesn't change the recipe at all. Another little bit of advice: splurge on a good fruit preserve. DO NOT attempt to use jelly.

Ingredients: 1 1/2 c flour, 1 1/2 c oats, 1/2 c sugar, 1/2 c brown sugar, 1 tsp baking powder, 1/4 tsp salt, 1 tbsp ground flax seeds, 1 c butter softened, 3/4 c your favorite fruit preserve, 1/2 c of your favorite nuts (walnuts, almonds, and macadamias are really good with these flavors) chopped, handful of chocolate and/or white chocolate chips (this recipe is already sweet so you don't need more than a handful).

Directions: Preheat oven to 375 degrees. Combine flour, oats, sugars, baking powder, flax seeds, salt, and 1/4c finely chopped nuts. Cut in butter and reserve 3/4 c of the mixture in another bowl. Press oat mixture into a greased casserole dish until flat and even. Spread preserves on top (I use more than 3/4 c and end up using an entire small jar to cover the oat base. Sprinkle with optional chocolate chips and the rest of the nuts. Pour the remaining 3/4 c of oat mixture on top and bake for 30-35 minutes.

Cappuccino Pot Roast

This is my xmas eve or holiday party go-to when serving a lot of people. It's hearty and has that warm comfort food feel that's perfect for the cold holidays. 30 min prep time then leave it all day! I like to add veggies to everything, especially meals like this where they can hide in the meat and potatoes goodness, so the veggies below are optional and not part of the traditional recipe.


Ingredients: 3 lb. beef chuck roast, 1 lb carrots- chopped, 1 lg onion- chopped, 3 stalks of celery- chopped (optional), 2 large potatoes- peeled and chopped, 1 pkg sliced mushrooms (optional), 4 garlic gloves- minced, 1/2 tsp cayanne pepper (optional), 1 c strong brewed coffee, 1 1/2 oz beef stew seasoning mix, 2 tbsp balsamic vinegar, 2 chipotle or beef bouillon cubes, 1 bay leaf, 8 oz. light sour cream.

Directions: Trim fat from roast; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper on meat. Set aside. In 6-quart crock pot combine carrots, onions, garlic and jalapeno peppers. Place roast on top of vegetables. Place potatoes, celery, and mushrooms on top of roast. Combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf. Pour over roast in crock pot. Cover and cook on low-heat setting for 9 to 10 hours or on high for 5-6 hrs. Scoop out some sauce (1-2 c. if you can) and stir in sour cream in a separate bowl. Cut up (or pull apart) the roast into smaller bite size pieces. Then pour sour cream mixture back on top.

Heirloom Gazpacho

Not sure what to do with all those tomatoes in your garden? Make gazpacho! Such a good way to get tons of veggies in 1 meal and it's cool for those hot summer nights.

Ingredients: Lots of tomatoes (about 6 depending on size) and a variety is best, 1 large cucumber, 1 green pepper, about 2 cloves of garlic, salt and pepper to taste, 1-2 tbsp of olive oil, fresh juice from 1-2 lemons. I keep all the skins on the veggies for those added nutrients but peel whatever you don't want. Also, add cayanne pepper or green chillies for a spicy kick!

Directions: Combine all ingredients in food processor to desired smoothness (I like mine a little chunky) and chill before serving.
Top with:
Sour cream
Chopped cucumbers
Croutons
Chives
Crumbled bacon
Chopped hard boiled egg
Chopped cilantro
Chopped chilis

Spinach and Crab Stuffed Portabellas

You can tell I'm from the east coast when all my summer recipes include seafood! I actually had a version of this at Sushi place and tried making it home. Here's what I came up with.

Ingredients: 2 portabella mushrooms, 1 can of real crab meat, 1 bunch of fresh spinach chopped, 3 tbsp of whipped light cream cheese (feel free to use more or less as desired), a few tbsp of parmesean cheese, olive oil.

Directions: Lightly drizzle olive oil on washed mushrooms. Bake at 425 degrees for 4 minutes, then flip and cook other side 4 minutes. While baking, mix together crab meat, chopped spinach and cream cheese. Scoop on top of mushrooms and sprinkle with parmesean cheese (or your favorite shredded cheese) then bake for about 5-10 minutes (until bubbly, mushroom is tender all the way through, and cheese is melted).