Tuesday, March 31, 2009

It's Meat Sauce, Bolognese if you're nasty.

I was particularly hungry after the gym yesterday so I decided to whip up some home made meat sauce. I ended up freezing some and saving some for for another meal later in the week. I started things up with chopping up the onions and the garlic. I gently sauteed them in the large saucepan I'd be using. When they were nice and soft I put in the turkey meat. I browned this and broke it up as it cooked. Now is a good time to add some of the seasonings.

Make sure the turkey is cooked all the way through add the canned tomato ingredients. Let this simmer until it is nice and thick, this shouldn't take too long. The juices from the meat and the canned tomatoes make it pretty runny, so this is important. Taste a bit of the sauce, if you think it needs salt add salt. If it's bland, add some more pepper and oregano.

I had this over just a little bit of linguine. It was very tasty! I would have spent more time caramelizing the onions next time though. It was a bit of a rush job. I have plenty of left overs too. This is a good sauce because if you make it nice and chunky you'll end up eating less pasta and more of the lean protein. Which is good for you or something.

  • 1 lb of lean ground turkey meat
  • 2 small onions
  • 2 cloves of garlic
  • Pepper, Salt, Oregano, Thyme (to taste)
  • Olive oil
  • 2 small cans of diced tomatoes (I used fire roasted)
  • 1 tiny can of tomato paste
  • Pasta of your choice

Friday, March 20, 2009

Sizzlin' Fajitas

I am coming to realize that I basically cook on the level of someone like Semi-Homemade with Sandra Lee. I rely on super market staples like sauces and mixes, however let's spin that as a benefit for you the READER because it means my recipes are freaking easy! I will never have a recipe that calls for cool whip though. I PROMISE.

I was at Joe's American Bar and grill, a swanky one (if such a thing is possible). I define swanky as they had white linens on the table, formally dressed waiters and candles on the table. Someone ordered SIZZLIN' Fajitas. The waiter brought it out and it was LOUD. I decided that ordering fajitas in a restaurant other than chili's or some kind of Mexican place is very obnoxious and the orderer only does it to draw attention to them self. The entire room hears the loud spitting sound (probably just from our mammalian instincts to avoid things that will burn us) and their eyes follow the waiter to the table, and there is the douche who ordered it. Looking all self-satisfied. "Yes it was me. I am the douche who disturbed your dinner to announce to the restaurant I'M HAVIN' A SIZZLIN' FAJITA".

Ok but maybe that's just me.


I heated a large pan and coated the bottom with a little oil, then I dumped in some of the fajita sauce (I used World Harbors, but feel free to take a stab at making your own or using any other sauce). Then I added the strips of chicken. You want to have enough sauce so that the chicken is sitting in a bath of sauce, and the sauce is helping cook the chicken. There is probably some word for this process but I don't know what it is. You slowly cook the chicken like this, if the sauce levels go down either add more sauce or some water. This should result in the chicken being very tender and juicy! When it was done, I took it off the heat and put it aside. Then I cut them into small bite sized pieces.

Cut the peppers and onion into nice little wedges so that they will cook quickly. Using a fresh pan heat it with a little bit of the sauce and some water. I salted and peppered the vegetables at this point. So you aren't exactly frying the peppers and onions, it's more like you're steaming/boiling them. You could fry them but I just chose to do it this way. When they are soft and all the water has boiled down reincorporate the chicken. Stir it in, and maybe add some more sauce. (Keep in mind that the sauce I used probably had a ton of sugar in it. If you are trying to lose weight or are diabetic you might want to substitute it.)

The fajitas are basically in your hands now to customize. I took a whole wheat tortilla, threw in some shredded cheddar and then put in the fajita mixture. You could add sour cream, guacamole, rice or beans to make it more like a burrito. Also you could always substitute the chicken with pork, beef or tofu. Or just eat the mixture over rice. This is an EASY customizable meal, that is great for a party too.

  • 1lb Chicken tenders (cut of chicken, not breaded chicken)
  • 1 bottle of Fajita sauce (or chipotle sauce, hot sauce, or marinade of your choice)
  • 1 large white onion
  • 1 Large Green Bell Pepper
  • 1 Large Red Bell Pepper
  • Optional - 1 Jalapeno pepper (or hotter!)
  • 1 package of whole wheat or white corn tortillas
  • Optional - 1 small package of shredded chedder cheese
This should feed 2-3 with leftovers.

Wednesday, March 18, 2009

Zucchini & Summer Squash Casserole

First of all this recipe is hardly unique or even my own. It's the amalgamation of a couple I've seen online or on the food network. However I haven't posted much in a long time so here it is!

Summer squash and Zucchini are pretty much meant for each other. They put them next to each other at the grocery store, why separate them in your kitchen? I took one of each, I grabbed really big ones. For whatever reason the summer squash at my supermarket was huge! It's usually pretty piddly and small, if that is the case use 2 or 3. Peel both vegetables with a vegetable peeler. Then slice them into 1/4 pieces, so they are nice round discs.

Create one layer of the discs, sprinkle this with Parmesan cheese & Italian seasoned bread crumbs. Since there is basically salt and pepper like seasoning in both of these things, I didn't bother adding any. Create another layer and do the same thing, until you have run out of both zucchini & squash. I drizzled this with some olive oil. I took a can of diced stewed tomatoes and topped the whole thing off with that. Then I sprinkled on some more Parmesan and a little feta I had sitting around.

Cook this for 30 minutes at 350 degrees. The way to tell if these veggies are done, is if they are a little soft and translucent. This is a great way to enjoy them without frying them and adding a whole lot of grease, or boiling them to oblivion.

Rob and I had this tonight with some chicken sausage for a post gym low carb dinner. He really enjoyed it, and I hope you do too!

What you'll need
  • A casserole dish of some kind, a smaller one should be best if you're only using 1 of each vegetable, however it would be very easy to make a large one.
  • one zucchini
  • one LARGE summer squash (or 2-3 small)
  • Parmesan cheese
  • Feta Cheese
  • Italian Breadcrumbs