Lettuce cups with Shiitake and Peanuts

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Oh you tasty little bites I love you! There is so much flavor in this dish without having to use many ingredients. ย I just love when you can make something taste spectacular with less ingredients. The key to simple cooking is to celebrate each individual ingredient and coach their wonderful, natural flavor out of them and marry them with the other simple ingredients.

The song “Like I’m Going To Lose You” by Meghan Trainor is playing and it’s the sweetest song. If you’re ever out to dinner and this song plays, take notice. Couples will sit closer to one another, or give a sweet kiss to their partners forehead. If they are lucky enough to be eating these lettuce cups at the same time, I can guarantee a beautiful evening ๐Ÿ™‚

What You Will Need:

1 Pkg Ground White Turkey Breast (99% fat-free) (If you are vegetarian, use tofu.)

1 Pound Shiitake Mushrooms, chopped

1 Large Carrot, shredded

1 Bunch Green Onions, sliced

2 Cloves of Garlic, minced

1 Jar Bamboo Shoots, drained, rinsed, and chopped

1/3 C Peanuts, crushed

1/4 C Chili Garlic Sauce (If you want it spicier, add more but add it slowly. Remember you can always add but you can’t take away.)

2 Tbsp Low Sodium Soy Sauce

I head of Lettuce, cored and peeled (You can also use cabbage if you prefer.)

*Directions:

Prep your Mis en Place. Don’t forget to turn on some good music! ๐Ÿ™‚

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On your stove, heat up a large pan to medium high heat and cook the ground turkey with the minced garlic.

Crumble the turkey as it cooks.

After the turkey has finished cooking, add the chili paste, chopped mushrooms, and bamboo shoots.

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Mix well and lower the heat.

In a snack Bag crush your peanuts then add to the turkey along with the soy sauce.ย IMG_5195

Add in the green onions and mix well. I like to cover the pan with a lid for about 2 minutes to allow the ingredients to marry well together.

Place the open lettuce cups on your plate, add the mixture and top with shredded carrots YUM!

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Makes 4 Servings:

133.8 cals, 1 G fat, 3.1 G carb, 28 G pro, .5 G fiber, .1 G sugar

Look at the protein and fiber content! Amazing!

*Extras: If you are vegetarian and do not like to use tofu, use more mushrooms. I like the shiitake ones because of their meaty texture. If your lucky and you can get ahold of fresh Morels USE THOSE! Oh goodness Morels are my favorite!

CHEERS! To Another Waistline Friendly Meal.

KISSES!

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Chilean Sea Bass with Brown Butter Sage

 

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Wooohoo! Wooohoo! Wooohoo! Is the sound blaring from my speakers. The song is Adventure of a Lifetime by Coldplay. It’s one of those songs that just make you feel so good! Especially the part he sings “You Make Me Feel Like I’m Alive Again!” I love this song I’m reminded of that beautiful spring day we drove down the freeway with the top down on my car and we were both just smiling having no idea where we were going only that we knew we felt good.

So as I listen to this song sipping on my coffee, I was thinking of a dish I could make that would remind me of that special day….. Hmmm Chilean Sea Bass in brown butter sounds Fantastic! Now the dish sounds luscious, Sinful and unfriendly to the waistline and usually it is but,… We are going to make it waistline friendly ๐Ÿ™‚ So here is your list to recreate the dish that reminds me of that day.

What You Will Need:

4 Filets Chilean Sea Bass (Please by the fish fresh from your local market)

2 Large Yellow Squash, peeled

2 Large Zucchini, peeled

6 Cloves Garlic, sliced thin

2 Lemons, juiced

4 Tbsp Butter

1 Small bunch of Sage

Salt, and Pepper

Prep Your Mis en Place ๐Ÿ™‚

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Pre heat your oven to 450.

Thinly peel your zucchini, and squash.

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Like this. Add to a pan on the stove set to medium high heat.

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Cook for 5 minutes then set aside.

On a baking sheet lined with parchment paper, add the filets and sprinkle with salt, and pepper.

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Once the oven is preheated, place the fish in the oven and bake for 8 minutes.

IT IS VERY IMPORTANT TO TIME YOUR FISH! You don’t want to over cook the poor thing.

While the fish is baking, in a pan on the stove set to medium high heat, add the garlic and butter.

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Once the butter melts and starts to brown, add in the sage and the juice of two lemons.

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The butter will start to brown along with the garlic just in time.

Ding! Your fish is now done and so is your sauce.

Place the squash and zucchini on your plate, lay the fish down and top with your pretty little sauce.

I can’t tell you how easy this dish is to make! Most of the time people are afraid to cook fish on their own because they are easy to over cook. Trust me, don’t be!

Makes 4 Servings:

313 cals, 25.9 G fat, 6.6 G carb,3.6 G fiber, 15.5 G pro, 3.4 G sugar

Only 313 Calories for a dish that will fill your belly!?? I’ll take it.

CHEERS! To Another Waistline Friendly Meal!

KISSES!

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Beet and Kale Salad with Lemon Apple Vinaigrette

 

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Today my house is silent of all unnecessary noise. I usually have music playing constantly in the background but today the sound of the wind blowing through the newly sprouted leaves is all I hear. I close my eyes and take a few deep breaths and suddenly I’m transported to a sandy beach somewhere and I’m close to smelling the distinctive scent of the ocean….. “Bark” “Bark” Darn it October! (My little teacup poodle) I was almost there!! Well so much for that! Lets go put on Makes Me Wonder by Maroon 5. “Give me something to believe in” Is blaring out of the speakers and I’m having a hard time doing my food prep because I just want to dance to it. Good thing this tasty salad is so easy to whip up along with the homemade vinaigrette. This salad is packed full of yummy super foods that will make even a picky eater say “not bad.” The homemade vinaigrette adds a tangy zip to the salad without taking away the natural flavor of the beautiful ingredients. I love this salad and so you can make it for who you love I will tell you..

What You Will Need:

4 Golden Beets, peeled and diced

4 Cups Kale, leaves torn to bite sized pieces

6 Brussel Sprouts, grated

1/2 Red Cabbage, shredded

4 Tbsp Pumpkin Seeds (Buy unsalted, raw ones)

4 Tbsp Almonds, sliced (Buy unsalted, raw ones)

4 Tbsp Dried Cranberries (Buy no sugar added ones)

1 Cup Fat Free ย Feta Cheese, crumbled

Pinch of Salt, and Black Pepper

For the vinaigrette:

1 Large Lemon, juiced

2 Tbsp Olive oil

1/2 Cup Apple Juice (freshly pressed if you can)

2 Tbsp Apple Cider Vinegar

3 Cloves garlic, minced

1 1/2 Tbsp Dijon Mustard

Prep your Mis en Place ๐Ÿ™‚

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Pre heat your oven to 400.

Place the diced beets on a cookie sheet lined with parchment paper.

Sprinkle with a pinch of salt, and black pepper.

Place in the oven to roast for 20 minutes.

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While the beets are roasting, whip up your vinaigrette.

In a glass bowl, juice the lemon.

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Next, add in the apple juice, apple cider vinegar, Dijon mustard, and minced garlic.

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Drizzle in the olive oil.

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Oh I love you olive oil! Set aside a little to rub on your face and hands when you’re done cooking ๐Ÿ™‚

Whisk well.

There is something very satisfying about making your own dressings. They are the best, and I promise once you’ve had the best there is no going back!

After the beets are done roasting, place them in a large bowl with the kale, brussels sprouts, cabbage, pumpkin seeds, almonds, dried cranberries, feta and your tasty vinaigrette. Toss or shake it.

Pair with a beautiful Red Zinfandelย like this…

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You now how a very satisfying meal that will make you smile.

Makes 4 servings:

296.5 Calories,13.5 G fat, 38 G carb, 5.3 G fiber, 10.1 G pro, 17.1 G sugar

Cheers to Another Waistline Friendly Meal!!

KISSES!

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Lasagna Soup

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It’s cold here in OZ and during the cold winter months I crave all those yummy comfort foods that are not always so easy on my waistline. During my walks or quiet time I like to think of ways to make those unfriendly waistline meals waistline friendly. This one took a little bit of time. I have been wanting lasagna but nutrition is important to me and I like most of my foods to have a value to them. The thought of filling my belly with pasta just isn’t worth it to me, I’d rather have my meal AND a glass of my favorite Cabernet. So after some thoughtful thinking, and a lot of walking I figured I would just turn it into a soup. I was soooย pleased with the way it turned out! Not only did it smell like lasagna had been baking all day, It was so easy to make. I swear if you closed your eyes while you took a bite you would think you were eating lasagna. The best part is that you can eat it knowing you are doing good for your body!!

Float on by Modest Mouse is playing from the other room as I sip on my hot tea just counting down the minutes until I can tuck into a big bowl of this soup. But before I serve this up to my family I’m going to through some flour on my face so my family will think I’ve been cooking all day (they don’t need to know I’ve been sipping on tea enjoying some fun music ๐Ÿ™‚ )

So you can get to tucking into a bowl yourself I will tell you…

What You Will Need

2 Large Green bell peppers, diced

1 Yellow Onion, diced

1 Pk 99% Lean ground Turkey, crumbled and cooked through

1 Jar of Natural Pasta sauce (I like to use a homemade pasta sauce and you can search the recipe for shallotย sauce at the top.)

4 Cloves Garlic, minced

1 Small can Petite diced tomatoes

2 Zucchini, chopped

3 Cups Chicken Stock (Homemade if you can)

2 Tbsp Dried Oregano

2 Tbsp Dried Basil

1 Tbsp, Crushed Red Pepper

1 Tsp Salt

Parmesan Cheese, shredded

Part Skim mozzarella, shredded

Is your mouth-watering yet??

Prep Your Mis en Place ๐Ÿ˜‰

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In a pot on the stove, add in your pasta sauce, chicken stock, diced tomatoes, oregano, basil, crushed red pepper, and salt.

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Bring to a simmer.

While that simmering, in a pan on the stove add in the onion, bell peppers, minced garlic, and ground turkey.

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Cook until the turkey is cooked through.

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Add the cooked turkey to the soup pot and allow the ingredients to marry each other.

Simmer for 20 minutes then add in the chopped zucchini and continue to let it simmer for 10 more minutes. I like my veggies to have a little bite to them in my soups. The zucchini will take place of the noodles you will be missing from a traditional lasagna. I promise you will not miss the pasta.

Top your soup with the shredded cheese and let it melt in the bowl then in your mouth.

Makes 8 servings:

289.1 Cals, 7.2 G fat, 17.4 G carb, 4.4 G fiber, 43.5 Pro, 9.4 G sugar

Kisses to Another Waistline Friendly Meal!

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Cozy Quinoa with Garden Vegetables

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EDEN has been BUUUSSSYYY! So what this hard-working lady needs is a meal that is fast, cozy, nutritious, and delicious! I love meals that you can freeze for later nights when you don’t feel like cooking or just to take to work for the week. As I told you before, the garden of Eden has zucchini growing like nuts out there and I’m finding ways of sticking it in anything and everything I cook and this dish is perfect for it. So this is dedicated to all you hard workers out there. It’s so easy to make you will have time to relax.

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So turn up the music Fitz & The Tantrums is singing Money Grabber and I’m pouring myself a beautiful glass of Decoy Chardonnay and I have some left so come on over! ๐Ÿ˜‰ But before you do, hit the store and I will tell you…

What You Will Need:

1 Cup Quinoa, cooked according to package

2 Cups Chicken Or Vegetable Stock (homemade if you can)

3 Large Zucchini, chopped

2 Large Leeks, chopped (white and light green parts only)

1 Small Sweet Onion, chopped

3 Large Tomatoes, chopped

4 Ounces Sharp Cheddar Cheese, shredded

1 Cup Fresh Basil, chopped

1 1/4 Garlic Salt

1 Tsp Smoked Paprika

1 Tsp Dried Oregano

Got your stuff??

Perfect Prep your Mis en Place ๐Ÿ˜‰

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Pre heat your oven to 350.

On the stove set to medium high heat, bring your chicken stock to a boil. Cook the Quinoa until all the liquid has evaporated.

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As the quinoa cooks, in a separate pan, add in the zucchini, onion, and leeks. Allow them to sweat at a medium temperature.

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Once they start sweating, add in the oregano, paprika, and garlic salt.

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Next add in your fresh tomatoes and shake your hips lol. The smell is AMAZING!

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When your mouth starts watering, add in the cooked quinoa and transfer the ingredients to a baking dish.

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Sprinkle with cheddar cheese and fresh basil. Place in the oven for 20 minutes to allow the ingredients to marry each other.

This is when you kick your feet up and have that glass of wine ๐Ÿ˜‰

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Dinner is served!! You now have a healthy meal that will last you all week!

Serves 8:

277.5 cals, 11.2 G fat, 30.4 G carb, 3.8 G fiber, 13.1 G pro, 2.1 G sugar

Extra: You can also add in 99% lean ground white turkey breast to add more healthy protein to your meal.

CHEERS to another Waistline Friendly Meal!

KISSES!

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Greek Yogurt with Chick Peas and Hummus

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Eyes Without a Face by Billy Idol is slowly playing from my computer as I relax in my back yard thinking of a snack that I can make for a friend of mine that is coming over. I’m sipping on a Johnnie Walker Platinum Label “up” getting ready to enjoy a Padron.

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I want to make something that is tasty as well as nutritious. Snack time should be taken just as seriously as any meal you eat. I want protein to satisfy and taste that makes me shiver. I know! I will use greek yogurt!

She will be here soon so I will tell you..

What You Will Need:

1 Cup Fat Free Greek Yogurt, divided

4 Tbsp Hummus (I have a great recipe for hummus, just use the search bar.), divided

1 Tsp Olive Oil, divided

4 Tsp Lemon Zest, divided

16 Chick peas, divided

1 Tbsp Sesame Seeds, divided

1 Tsp Lemon Thyme, divided

Pinch of Sea Salt

Pinch of Black Pepper

This dip is sooooo easy to make that you wont need to do any Mis en Place prep. Sigh….. I love Mis en Place prep work.

In two separate bowls, add in 1/2 C greek yogurt

1/2 the chick peas

1/2 the hummus

1/2 the olive oil

1/2 the lemon zest

1/2 the sesame seeds

1/2 the lemon thyme and

a pinch of sea salt and black pepper to each.

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See that’s it!

Unbelievable how tasty this dip is for such little effort! Go figure that’s usually how it works lol.

Makes 2 Servings:

225.2 cals, 10.7 G fat, 20.3 G carbs, 2.6 G fiber, 10.9 G pro, 12.3 G sugar

If you like, omit the olive oil.

202 cals, 5.4 G fat, 20.3 G carbs, 2.6 G fiber, 10.9 G pro, 12.3 G sugar

Serve the dip with sprouted pita chips or fresh-cut veggies.

Cheers to another Waistline Friendly Meal!!

KISSES!! (My deer in the headlights shot) ๐Ÿ˜‰

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Quinoa stuffed Bell Peppers

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“Cause you… play me like a symphony…play me till your fingers bleed. I’m your greatest masterpiece….. You ruin me.” Oh my goodness this song is so beautiful! It’s You Ruin Me by The Veronicas. I wonder what happened to her? I feel for anyone who would ever feel that way. Maybe this song is a little to heavy for this dish but it’s creating emotion in me that will pour out into my food so its worth it ๐Ÿ™‚ Speaking of pouring….

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I don’t know which one to choose! I’m thinking of starting left to right. lol I kid! ๐Ÿ˜‰ I’m going to stick with just a single Gold Label Johnnie Walker up. It’s a beautiful peaceful evening so I think I will sit on my porch with my drink and smoke a lovely cigar, OPUS for tonight!

I’m so full from this protein packed dish so I better get to sharing with you..

What You Will Need:

4 Bell Peppers (any color) Tops cut off and rough chopped

1 Pk 99% Fat Free ground Turkey Breast

1 Onion, rough chopped

1 Large Tomato, chopped

1 Cup Quinoa, cooked according to package (If you can buy in bulk! It is so much cheaper!)

2 Cups Chicken Stock to cook your quinoa with. (Homemade if you can.)

1 Cup Fat Free Feta Cheese, crumbled

2 Tbsp Cumin

1 Tbsp Chipotle Powder

1 Tbsp Tabasco Sauce

1 Cup Fresh Cilantro, chopped

What the heck toss a bunch of Garlic in there too ๐Ÿ™‚

Ok so hopefully you have everything you need so you can fill your bellies with this nutritional dish.

Prep your Mis en Place

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Like this….

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Smile a lot and don’t forget to shake it!!

Pre heat the oven to 380. Cut the bottoms off the bell pepper off slightly to stabilize them. Cut the tops off and discard the stem but chop the cut off parts.

As seen here…

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Place the bell peppers in a glass oven safe dish or any pan that works for you. Place them in the oven to start roasting.

Let them roast while you cook the quinoa and turkey.

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In a pot on the stove, cook the quinoa in the chicken stock. Cook until all the liquid has evaporated.

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While the quinoa cooks, start sweatingย  your bell pepper tops, onion, and garlic in a pan set to medium high.

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Next add in the turkey to the pan with the bell pepper and onions. Crumble the meat and cook through.

Add in your fresh tomatoes, chipotle powder, and cumin.

Yummy!! My mouth waters at the smell!

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Mix well and add in 3/4 of the feta then add in your fresh cilantro.

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Lower the heat to low and add in the cooked quinoa, and tabasco.

Mix well.

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It’s so colorful!!!

Take the peppers out of the oven. Use a spoon to stuff the bell peppers.

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Sprinkle the top with the remaining feta and place back in the oven to cook for 10 more minutes.

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You are done!! I am so pleased with how flavorful the dish is. I love the sweetness of the roasted peppers paired with the spice from the chipotle.

Makes 4 Servings:

245 cals, 2 G fat, 22 G carb, 4 G fiber, 33 G pro, 6 G sugar

Extra: Sometimes I like to add pine nuts to the stuffing. It adds a nice nutty flavor to the mix.

Cheers to Another Waistline Friendly Meal!

KISSES!

I’ve missed you

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Stuffed Zucchini

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I am so digging this summer! I enjoy simple evenings sitting on my back patio watching the sunset, occasionally enjoying an evening cigar with something cool to drink. I often think of recipes and how to make them better for you, for me…. U2 is on and I’m listening to Stay (Far away, So Close) as I smoke on a cigar that I haven’t tried before, It’s a My Fathers and I rather enjoy it, it fits the evening perfectly.

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Puff… I had a pretty good first harvest of my zucchini. My problem is what am I going to do with them? I have so many and I can only make so much bread orย  so many muffins I’m going to have to resort to making wigs out of them! But before I do that, I think I’m going to stuff those suckers ๐Ÿ˜‰ Yes, That is what I’m going to do, the wigs will have to wait.

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Look at my babies! They make me so proud! Hopefully you all are feeling as chill as me so turn up that song, sway a little bit and I will tell you…

What You Will Need:

4 Large Zucchini, scrubbed, cut in half-length wise

Home made Shallot Sauce (I have my recipe on the blog just enter it in the search area) Yes, you can use the kind in the jar if you like.

1 Pk Hot Italian Sausage SOMETIMES you just need sausage! (Turkey is a wonderful lean alternative), crumbled and cooked through

1 Cup sliced Black Olives

1 Cup Part Skim mozzarella, shredded

Lets get to stuffing these bad boys so we can stuff our tummies with them ๐Ÿ™‚

Prep your Mis en Place

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Pre heat your oven to 400.

Cut the zucchini and place on a cookie sheet and bake for 20 minutes.

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While the zucchini are baking, get to making your homemade sauce or just bring the kind in a jar to a simmer.

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Cook your sausage in a separate skillet until it is cooked through.

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Add the cooked sausage to your yummy sauce.

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Add some fresh basil if you are making the homemade shallot sauce.

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The smell has the power to transport you to a tiny village in Italy. I don’t want to open my eyes.

After the zucchini has baked for 20 minutes, take them out of the oven and scoop the seeds out with a spoon like this….

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Fill the middle with your sausage sauce and top with sliced black olives.

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Then sprinkle with mozzarella cheese and place back in the oven to bake for 5 more minutes or until the cheese has melted and bubbles.

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This dish is so easy to make and tastes so darn GOOD!

Serving size is 1 Whole Zucchini!

356.3 cals, 23.9 G fat, 13.5 G carb, 3.1 G fiber, 25.1 G pro, 4.1 G sugar

Extra: 1/2 of this is a great post workout snack.

Cheers to another Waistline Friendly Meal!

KISSES!!!

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Summer Chicken Salad

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I LOVE SUMMER! I love everything about it! One of my favorite things to do in the summer is to take a picnic lunch to the lake and spend the afternoon there. Usually when I go it’s on a whim and I like to pack fast and get there, so this recipe is one of my favorites to take to the lake. Its super easy to make, it’s healthy, delicious, and it makes your simple picnic seem a bit more special compared to throwing in a couple of peanut butter sandwiches in your basket. Oh DON’T forget the wine you cannotย  forget the wine! They wont let you in the park without it ๐Ÿ˜‰ ย  I kid.

Pink is singing Please Don’t Leave Me as I sip on my Hibiki and slowly puff on a Vato. It’s about 8:30 in the evening and I am sitting on my back patio smiling to myself as I enjoy some of the little pleasures in life. Now so you can enjoy some of the little pleasures in your life, I will tell you….

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What You Will Need:

1 Roasted Chicken, skin removed chop the meat

5 Stalks Celery, chopped

1 Small Yellow Onion, chopped

1 Small Zucchini, chopped (I love adding zucchini to this dish. It doesn’t take away from the flavor and it adds some nutritional bulk to your meal.)

2 Cups Cherries, pits removed, chopped

1/2 Cup Raw Cashews, smashed

1/4 Cup Light Mayo (Please don’t use a lot, it’s not necessary and it takes away from the beautiful flavors of the ingredients. I use just enough to create a bind.)

1 Tbsp Dried Thyme

Salt and Pepper to taste

Now that you have what you will need, turn up your music, pour yourself a yummy drink, shake it a bit and

Prep your Mis en Place ๐Ÿ™‚ Love it!

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In a mixing bowl, combine the chopped onion, zucchini, and celery.

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Place your cashews in a ziplock bag and smash them up with a mallet. (Buy your cashews in bulk they are fresher and cheaper!!)

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Like this..

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Add the cashews to the zucchini dish.

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Sprinkle with thyme, salt, and pepper. Remember to add the salt in slowly and taste along the way. You can always add you cannot subtract.

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Mix in the roasted chicken, and fresh cherries. (Look at that beautiful yummy healthy color!!!)

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Cover your bowl with a lid and shake it (like you do your hips when a great jam comes on.)

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Fold in your Mayo and enjoy the heck out of your salad!

Makes 8 Servings:

149 cals, 6 G fat, 13 G carb, 3 G fiber, 14 G pro, 7 G sugar

Extra: When I don’t roast my own chicken, I usually buy 3 at a time and peel them all at once and freeze the meat in single serving bags. It’s a great rainy day chore to do that will make your cooking life so much easier. If I roast my own chickens I do more than one at a time as well.

Cheers to Another Waistline Friendly Meal!

KISSES!!

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Baked Eggplant Stack

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“I’m not going to cry, I’m not going to cry.” Ok, I’m crying! Why oh why did I choose to listen to Lady Antebellum I Need You Now??? This song is so beautiful, it makes my heart cry. I just want to drop what I’m doing, jump in my car, and race towards my loved one. I love the part where she sings “And I wonder if I ever cross your mind??? For me it happens all the time. I’d rather hurt than feel nothing at all….” Oh man This song goes perfect with my small glass of Hibiki Japanese whiskey. So now that we are all thinking of someone we need right now, I would like to tell you about the dish that was inspired by a loved one so, here is…

What You Will Need:

1 Eggplant, sliced

1 Beefsteak Tomato, sliced

1/2 Cup Ricotta Cheese, divided

2 Cups Arugula

2 Eggs, whisked

1/2 Cup Italian Style Panko Bread Crumbs

2 Tbsp Balsamic Vinegar, divided

Salt and Pepper to taste

Got everything?? Good, now…

Prep Your Mis en Place ๐Ÿ™‚

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Pre heat your oven to 425

Get out two separate bowls and in one of them add in the eggs and beat.(Go ahead and hit the eggs with a little pepper.)

The second, add in the bread crumbs.

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Slice your eggplant and sprinkle with salt and pepper.

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Line a cookie sheet with parchment paper, then begin to dip each slice of eggplant. First, in the eggs then in the bread crumbs.

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Place on a cookie sheet , and bake for 10 minutes.

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Take them out of the oven, flip and continue to bake for 10 more minutes.

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Slice up those red beauties.

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Once the eggplant is done begin to layer. Eggplant, ricotta, tomato.

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Continue to stack until you create a leaning tower ๐Ÿ˜‰

Top off with some arugula, and a drizzle of balsamic.

Makes 2 Servings, one for you and the one you need:

220.5 cals, 3.3 g fat, 39.2 G carb, 3.2 G fiber, 7.3 G pro, 5.9 G sugar

Extra: You can always use goat cheese or mozzarella cheese instead of ricotta cheese to add more punch. Don’t forget to play the song I was telling you about as you share your meal ๐Ÿ˜‰

Cheers to Another Waistline Friendly Meal!

KISSES

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