Light Turkey Meatball soup with Kale

For the Meatballs:
20 oz (1.3 lb) ground turkey breast 99% lean
1/4 cup seasoned whole wheat breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup herbs (I use whatever I have) finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 tsp salt

For the soup:
8 cups fat-free low sodium chicken broth
Bunch of Kale (or any dark leafy greens)
fresh cracked pepper, to taste
3 oz (1/2 cup) uncooked orzo (I've also used Quinoa)
Thinly sliced carrots (if you like)

Directions:
In a large pot, heat the chicken broth over medium heat, covered.
While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, herbs, onion, garlic, salt and cheese. Using your hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 40.

When the broth comes to a boil drop in meatballs, greens and orzo or quinoa. Add fresh pepper adjust your salt as needed and cook about 10-15 minutes.
Can top with a dash of cheese when done (if  you like)
 This freezes and reheats well.

Yeasted Buckwheat waffles

• 2 1/4 teaspoons or 1 package active dry yeast
• 1 teaspoon sugar
• 2 cups lukewarm vanilla soy or coconut milk
• 1/2 teaspoon salt
• 1 1/2 cups whole wheat or spelt flour
• 1 cup buckwheat flour
• 2 tablespoons maple syrup
• 5 tablespoons canola oil or butter, melted
• 2 eggs, beaten
• 1/2 teaspoon baking soda

In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the maple syrup, oil, eggs, and soda. Cook according to your waffle iron's instructions.

("yeasting" is an old American tradition that predates the invention of baking powder. The overnight proofing develops the flavor of the flours, and the yeast ensures lightness even for heavier grains. The batter keeps well, covered and refrigerated, for several days.) 

 OR.....

Be a Cheater :)

White Bean Crostini

INGREDIENTS


(for the rosemary olive oil)
3/4 cup extra-virgin olive oil
1 heaping tablespoon chopped fresh rosemary leaves

(for the white bean puree)

1 15-ounce can cannelloni beans, rinsed and drained
1 garlic clove, minced
1 teaspoon kosher salt
freshly ground black pepper

(for the crostini)

1/2 inch thick slices of baguette
1 garlic clove, sliced in half
1 cup arugula
good olive oil
aged balsamic vinegar, for drizzling
sea salt
fresh thyme leaves to scatter over

METHOD

To make the rosemary olive oil, combine the olive oil and rosemary in a small saucepan over medium heat and bring to a simmer.  Lower the heat and continue to gently simmer the oil until the rosemary sizzles.  Turn off the heat and let the rosemary steep in the oil for 1 hour.
To make the crostini, place the bread slices on a baking sheet, brush with the olive oil and bake until lightly toasted and golden brown.  Rub the oiled side with the garlic and set aside.  Alternately, you could brush the bread slices and grill them in a grill pan over high heat.  The latter is the method I prefer, as the result is crispy on the edges while the middle is still a little soft.  I find baking them just makes them crisp all the way through.
To make the white bean puree, combine the beans, 2/3 cup of the rosemary olive oil, garlic and kosher salt and pepper in a mortar and pestle or in a medium bowl and using a potato masher, mash everything together until everything is combined.  The texture should still be slightly chunky
To assemble the crostini, place a few arugula leaves on each crostino and spoon about 1 tablespoon of the white bean puree in a generous, even layer, over the arugula.  Using the back of the spoon, make a small crater in the puree and spoon in a little of the rosemary olive oil and a little balsamic vinegar.  Sprinkle with sea salt and scatter with the fresh thyme.
Makes about 12 to 14 crostini

Healthy "Bisquick" Whole Wheat and no Trans Fat

                                   4 cups whole wheat flour
                                   2 1/2 tablespoons baking powder (non-aluminum)
                                  1/2 tablespoon sea salt
                                  3/4 cup powdered milk
                                  1/2 cup canola oil

                                 1. Combine dry ingredients well in a large bowl.
                                 2. Rub in the oil with fingers to make fine crumbs.
                                 3. Store in a large ziplock bag in the refrigerator.
                                  Makes 5 1/2 cups. I use this for my pot pies or anything
                                  that you would use Bisquick for.

                                 

Healthy lunch treats kids will eat

So today I made Zucchini Tots these are healthy little treats that kids will just pop in mouth and enjoy! 

Start with this.....

ZUCCHINI TOTS  

Ingredients: I always use all organic but its up to you to choose:
1 cup zucchini, grated
1 large egg
1/4 cup onion, diced
1/4 cup cheese, grated
1/4 cup seasoned breadcrumbs
salt and pepper to taste (I personally don't use any)
cooking spray

Directions:
Preheat oven to 400°.  Spray a mini muffin tin with cooking spray.
Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.


Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.
Bake for about 20 minutes, or until the tops are golden.
Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!
                                                    End with this yummy treat!

 

 

 

 

 

 

Easy spinach "pizza"

 

Start with this from Trader Joe's  

 

Add some of this

 

plus any type of cheese, we have even used the laughing cow cheese wedges, even though they are not organic! but any little bits of cheese will do, (some kids don't like cheese, so you can easily omit it) bake in toaster oven at 400 degrees F about 15 min.  Also I like fresh basil on it!( add basil after you bake it)  My son loves it!
                                                       
                                                                 End with this

                                    

 

Mini Chicken Pot Pies  

 

 

Start with this 

Then

 

Chicken Mixture

 

Then Put in muffin tin

 

End with this

 

Ingredients:For Chicken mix

 

1b. boneless skinless chicken breast cut into bits

1 small diced onion (or to taste)

1C. any frozen veggies slightly thawed (some may need to be diced)

1C. Shredded Cheese (I use what ever I have on hand)

 

Ingredients for baking mix

 

3/4 C of my Healthy "Bisquick" Mix (or any healthy mix)

1/2 C. of Soy or any other healthy milk

2 Eggs.

 

Directions:

 

Heat Oven to 375

 

Use cooking spray on skillet

Cook chicken until is no longer pink in center

add onion cook about 2min.

add veggies until heated through.

Put into bowl

Cool 5 min.

Mix in cheese

 

 

In med. bowl stir baking mix ingredients with whisk until blended

 

Spray a muffin tin with cooking spray

 

Add 1scant TBS. of baking mix into each tin

add 1/4 C. of Chicken mix then add another

1TBS. baking mix on top of chicken mix.

 

Bake about 30 minutes or until golden brown