Quick easy recipe that serves 8
4 Zucchini or Eggplant Medium size or 4 Asian eggplans ½- 1 inch thick
24 ounce of Jar of Marinara Sauce (or make your own). I used Costco Kirkland brand without added sugar
1/2c. mozzarella cheese
1/3c. parmesan or Romano cheese
4 tsp olive oil
2 garlic cloves, minced
1 lbs. of turkey, bison, chicken or ground beef *optional
Preheat oven to 375 degrees
1. Sautée 1/2 a large onion and 2 garlic cloves in 2 tsp of olive oil until translucent, then cook the meat if using. I also added mushrooms and fire roasted veggies, use whatever you have on hand.
2. Coat baking sheet with olive oil (used a 8x8 for a thicker lasagna, 9x13 works). Arrange sliced zucchini first the top with marinara sauce next, then ground turkey and grated mozzarella and parmesan cheese next. Repeat for 3 layers. Cover baking sheet with aluminum foil and bake for 30 min.
3. Remove from oven and serve with greens. It is delicious! You don’t need a ton of cheese if it’s a good kind.
Total Calories 180 per serving: 7.6 g of carbs, 10.2g of Fat, and 15.6 grams of protein
This for all the people that ask me about my seasoning for taco meat as well as enchiladas.
1 tbsp of Olive oil
1 med finely chopped onion
2 garlic cloves minced
For the seasoning:
(most times I will make a 3x batch of this and label it Mexican seasonings and use a lot with different meats)
2 tbsp of chili powder (if I make enchiladas I'll do the pods)
2 tbsp of smoked paprika
2 tsp of cumin
2 tsp of onion powder
2 tsp of garlic powder
1 pinche oregano
1 pinch thyme
1 tsp salt and pepper to taste
1. In an iron skillet or sauce pan over med-high heat, add olive oil and saute onions until translucent. Then add garlic.
2. Add beef, bison or turkey (I like ground chicken), followed by the rest of the seasoning. Cook for about 5 minutes and it should be ready to go.
3. Serve in corn tortillas with lettuce tomatoes and cilantro.
We enjoy leftovers for lunch the next day with rice and beans or on top of sweet potatoes- all are delicious! For more veggie combos, I added red, grean, and yellow peppers, zucchini, or chayote. It is a good go-to recipe we enjoy every week.
I used this recipe
...and added a lot of veggies like bok choy and other greens, regular mushrooms instead of shiitake, tomatoes, and 1/2 lbs of chicken. And yummy millet and brown noodles from Costco (see photo)!
The easiest ramen you will ever make in less than 30 min. And it’s so much tastier (and healthier) than the store-bought version!
3 pounds of any meat (I used ground bison, ground chicken and pork (which has the least amount of fat)
2 1/2 cups of oats, panko, bread crumbs, sweet roasted or whatever grain - I used butternut squash
1 tbsp of olive oil
1 large onion chopped
3 cloves garlic, minced
2 1/2 cups of roasted diced butternut squash
2 teaspoon Worcestershire sauce homemade (see below)
1/3 cup grated Parmesan cheese I used cotija (Mexican Parmesan)
2 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
¼ teaspoon red pepper flakes Optional
Salt and pepper to taste
You can also toss in a cup of roasted veggies and kale in to get more veggies. I added 2 cups of baby chopped spinach! Yay for more veggies. Shhh, don’t tell my family.
1. Preheat oven to 400. Line a baking sheet with Aluminum foil and spray with cooking spray for easy clean-up. I used my air fryer.
2. Sauté onions and garlic until translucent in a cast iron pan.
2. Mix all ingredients together in a large bowl until combined. Be careful not to over mix. I use my hands and a ¼ cup to scoop and place on baking sheet.
3. Bake for 20-22 minutes, until done.
Serves 46. 3 is one serving 88 calories, 4 grams of protein, 3 grams of fat and 2 grams of carbs. Depending on what type of meat-sirloin, bison, chicken sausage, ground turkey or chicken.
I put in freezer bags and thrown them in the microwave oven. When I used to travel to work, I would put the in a Tupperware and they would defrost throughout the day.
I use it in my kids' pasta sauce, put on salads, soups, and all that fun stuff.
Homemade Worcestershire sauce:
Albondigas Soup (Mexican Meatball Soup)
Serves 6-8 (made enough for 10 adults plus left overs)
Albóndigas is a thick Mexican meatball soup.
Use spearmint or Mexican yerba buena for the mint in this soup (I used mint).
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 2 quarts chicken stock or beef stock
• 1 quart water
• 1/2 cup tomato sauce
• 1/2 lb green beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced
For the meat balls
• 1/3 cup raw white rice (I’ve also used a cup of leftover brown rice- comes out great because brown rice holds it’s shape.)
• 1 lb ground beef-I used bison, you can try turkey/ground chicken for a different flavor!
• 1/4 cup (loosely packed) chopped fresh spearmint leaves (mint works)
• 1/4 cup (loosely packed) chopped parsley
• 1 raw egg
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• A dash of cayenne (optional)
• 1 1/2 cup frozen or fresh peas
• 1 tsp dried oregano, crumbled, or 1 tbsp fresh chopped oregano
• Salt and pepper
• 1/2 cup chopped fresh cilantro
1 Make the soup base with onion, garlic, broth, tomato sauce, carrots and green beans. Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans. I did this all in my instant pot on the sauce setting, and have used celery, snap peas, and corn.
2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
3 Add meatballs to soup, let simmer, add peas. Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Put-on heat pressure for 15 minutes and it didn’t overdo the veggies.
4. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste. Garnish with chopped fresh cilantro.
If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea.
You can vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn.
My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup.
from Simply Recipes ~ https://www.simplyrecipes.com/recipes/albondigas_soup/
Brought to You by Adriana
Living the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes.