Teriyaki Turkey Burgers

Ingredients:

1 lb ground turkey
1 onion, sliced
teriyaki sauce
pineapple slices
whole wheat buns
salt and pepper to taste

Directions:

1. Season the ground turkey with salt, pepper, and teriyaki sauce. Add other spices to taste. Mix the meat together and form into 4 hamburger patties.

2. In a pan, saute the onion until caramelized, about 15 minutes.

3. After, saute the pineapple briefly, until browned.

4. Finally, cook the turkey patties on a pan until cooked through. Serve with the onions and pineapple on a whole wheat bun. Enjoy!

Whole Wheat Blueberry Muffins

Ingredients:

1 cup fat-free milk
1/4 cup unsweetened applesauce
2 tbsp vegetable oil
1/2 tsp vanilla
2 egg whites or 1 egg
1 1/2 cups whole wheat flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries

Directions:

1. Preheat oven to 400ºF. Grease bottoms of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.

2. Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.

3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Broccoli and Squash Quiche

Ingredients:

2 store bought whole wheat pie crusts
2 heads of broccoli, cut into florets
1 zucchini, sliced
1 summer squash, sliced
1 onion, sliced
6 eggs
2 cups skim milk
1/2 cup shredded cheese
salt and pepper to taste

Directions:

1. Pre heat the oven to 350 degrees. Let the frozen pie crusts defrost at room temperature.

2. Saute the broccoli, onion, zucchini and squash in a large saute pan until soft. Season with salt, pepper and any other favorite spices.

3. Separate the vegetable mixture into the pie crusts evenly.

4. In a bowl, mix the eggs and milk together. Pour this on top of the vegetables until they are covered. Top with some shredded cheese.

5. Bake in the oven for about an hour, or until the top of the quiche has become golden brown. Enjoy!

Braised Red Cabbage

Ingredients:

1 head red cabbage, quartered, cored and thinly sliced/chopped
1 small yellow onion, finely diced
1 large green apple, peeled, cored and cut into matchsticks
3 tablespoons red wine vinegar
3 tablespoons honey
olive oil
salt and pepper to taste

Directions:

1. In a large pot, saute the onions for about 5 minutes with olive oil. Add the cabbage and cook for a few minutes. Add the sliced apple, vinegar, honey, and salt; toss to combine.

2. Reduce the heat to medium-low. Cover the pot and cook for about an hour, stirring occasionally. Enjoy!

Roasted Carrots and Parsnips

Ingredients:

1 1/2 lb parsnips, peeled and halved or quartered, depending on size
2 lb carrots, peeled and halved lengthwise
3 tbsp extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper, to taste
1 tbsp thyme leaves

Directions:

1. Preheat oven to 400 degrees F. Place all chopped carrots and parsnips in a bowl and toss with the olive oil, salt and pepper.

2. Arrange the carrots and parsnips in a single layer in a shallow rimmed baking sheet. Sprinkle the thyme leaves over everything.

3. Roast the vegetables, turning them once or twice during cooking until the edges and tips begin to get quite brown and they a very tender, about 30 minutes. Serve warm.

Tzatziki and Pita Chips

Ingredients:

2 cups non-fat greek yogurt
4-6 cloves of garlic, chopped
1 cucumber grated and squeezed to remove excess juice
2 tbsp extra virgin olive oil
2-3 tsp lemon juice
pinch of sea salt
a pinch of sugar if needed
chopped dill

Directions:

1. First, grate the cucumber and squeeze out the excess liquid. Press it very well and then let it sit while you combine the rest of the ingredients.

2. Combine all the ingredients together with a spoon and let sit at least 2 hours in the fridge before serving.

3. To make pita chips you brush pitas with olive oil and sprinkle them with sea salt. Bake in a 375 degree oven for 7-10 minutes, watching carefully so they don’t burn. You can also add any spices you like, or even rub the pita before you brush oil on it with a garlic clove that’s been cut in half.

Pistachio Ice Cream

Ingredients:

1 cup pistachios, crushed
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
5 large egg yolks
1 teaspoon vanilla extract

Directions:

1. Take the shells off the pistachios and crush them. Set aside.

2. In a medium saucepan, warm the milk and sugar, stirring to dissolve the sugar. Add the egg yolks and whisk continuously until the mixture has thickened.

3. Pour the cream into a separate bowl. Once the mixture is thick enough, pour it over the cream, through a strainer. Continue to whisk until everything is incorporated. Add the vanilla extract.

5. Refrigerate the mixture until it is cold. Pour it into an ice cream maker until it is ready. Once it has finished churning, fold in the pistachios with a rubber spatula.

6. Put the ice cream in a tupperware container and freeze.