Roasted Beets

These are not your mama's canned beets! Roasted and salted, beets are deliciously sweet and savory.

2-3 large beets, peeled and diced
2-3 tbsp olive oil
salt and pepper

Heat oven to 400. Toss beets with olive oil, salt and pepper and put in glass or ceramic baking dish. Bake 25-35 minutes or until caramelized. Serve immediately.

Roasted Tomato Salad

6-8 oz cherry or grape tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper
fresh spinach

Heat oven to 375. In a glass or ceramic baking dish, toss tomatoes with olive oil, balsamic vinegar, salt and pepper. Roast in the oven for 30-35 minutes or until the tomatoes become caramelized. In a large salad bowl, combine fresh spinach with salad dressing (I use a raspberry vinaigrette) and top with roasted tomatoes. The hot tomatoes will slightly wilt the spinach.

Coconut Curry Stir-Fry

Coconut Curry Stir-Fry

1 lb. chicken breast, diced
1 onion, sliced thin
1 bell pepper, sliced thin
3-4 tbsp light-colored oil
1-2 tbsp curry powder
salt and pepper
2-3 tbsp ground peanuts
1-2 green onions, chopped fine

Sauce
½ cup coconut milk
2 tbsp soy sauce
2 tsp sriracha (Rooster sauce)
1 tbsp honey

Mix all ingredients for sauce in a large bowl, whisking often since the honey will want to stick to the bottom. Heat a large skillet or wok to high heat, add 1-2 tbsp of oil, then add veggies. Stir-fry for approx. 4 minutes, then take out and set aside for later. Add the remaining oil, then add chicken. Season liberally with curry powder, then add a little salt and pepper. After the chicken is nearly cooked, approx. 5 minutes, add the ground peanuts. Work the chicken and peanuts together until nearly smooth, then add the sauce. Mix well for 1-2 minutes, then add the veggies back in. Just before serving, add green onions.

Pumpkin Soup

1 can pumpkin
1 onion, chopped
1 tbsp olive oil
salt and pepper
1 tbsp dried thyme
3 cups chicken or vegetable broth
½ cup half and half or cream

Saute onion in oil, season with salt, pepper and thyme for approx. 10 minutes. Add pumpkin, then chicken broth. Cook for 20-25 minutes. If you want a smoother texture, use your emersion blender to puree soup. Add half and half right before serving.

Meatballs

Meatballs

1 lb. ground turkey, pork or lean beef
2 eggs
2 tbsp flax meal
3 tbsp ketchup
1 tbsp Italian Seasoning
1 tbsp red pepper flakes
1.5 cup finely chopped onion
¼ cup shredded Parmesan cheese
¼ cup chopped parsley
1 jar marinara sauce

Preheat oven to 375. Whisk all ingredients except meat in a large bowl, then add meat and combine with your hands (don’t over mix). Let sit for at least 30 minutes, then form into small meatballs. Place on a greased pan, then cook in oven for 25-30 minutes. You can cook these on the stovetop in a pan with oil, but you will add a lot of calories by frying them.

While the meatballs cook, heat the marinara sauce in a large pan. One the meatballs have finished in the oven, add to marinara sauce and cook for at least 5 minutes. Serve immediately.

This recipe can also be used to make meatloaf; pack mixture into a loaf pan or form into a loaf, then cook for 55 minutes.

Mushroom Sauce

If you are getting tired of eating plain grilled chicken or steak nightly, this is a good way to change it up.

Mushroom Sauce

4 oz fresh sliced mushrooms
¼ cup sherry wine
1 tbsp olive oil
salt and pepper

Heat olive oil in a pan to medium-high, add mushrooms and sauté approx. 5 minutes, stirring frequently. Season with salt and pepper, then add the sherry, turning the heat down to low. Let simmer approx. 5-8 minutes until sherry is almost completely reduced and the mushrooms are tender. Pour over grilled meat and eat!

Roasted Fennel and Eggplant

Roasted Fennel and Eggplant

1 fennel bulb sliced large
1 eggplant, peeled and diced large
1 tbsp olive oil
salt and pepper

Heat oven to 400. Place cut veggies in large glass or ceramic baking dish, drizzle with oil and season with salt. Cook for 35 minutes, stirring occasionally. Season with pepper after cooking is finished. Serve immediately.