• 1/4 cup canola oil
• 1 medium onion, chopped
• 2 tablespoons chopped garlic
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup red-wine vinegar
• 1/2 teaspoon freshly grated orange zest
• 1/4 cup orange juice
• 3 tablespoons packed brown sugar
• 2 teaspoons ground allspice
• 3/4 teaspoon freshly ground pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 5 dashes hot sauce

Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, until translucent, about 2 minutes. Transfer to a medium bowl.

Stir in soy sauce, vinegar, orange zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature.

Pour cooled marinade into a shallow dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.

4 pieces of prosciutto
10-12 leaves of basil
a small block of feta
olive oil

Slice the prosciutto into 1 inch strips.  Cut leaves in half or thirds (depending on how big they are).  Cut the feta into 1 inch long matchsticks.

Assemble the rolls by laying out a prosciutto strip and setting a leaf on one end.  Place a stick of feta on the leaf and then begin rolling all three toward the other end of the prosciutto strip.

Place rolls in a small dish on end.  If serving immediately drizzle with olive oil, if not refrigerate.  Remove from fridge one hour before serving and drizzle with oil.

Makes about 20 rolls.

• 1/4  cup  half-and-half
• 2  tablespoons  white balsamic vinegar
• 1  tablespoon  sugar
• 1/4  teaspoon  salt
• 3  peeled kiwifruit, each cut into 6 wedges
• 2  cups  quartered strawberries (about 1 pint)
• 2  tablespoons  finely chopped fresh basil

Combine first 4 ingredients in a bowl. Add kiwifruit and strawberries; toss well. Cover and chill for 1 hour. Stir in basil just before serving.

• 5 cups diced watermelon, divided
• 6 ounces gin, divided
• 8 tablespoons lime juice, divided
• 1 1/3 cups ginger ale, divided
• Lime wedges, for garnish

Puree the watermelon.  Mix with the remaining ingredients.  You can make this in a pitcher or divide it into 4 glasses.  I always wait to add the carbonated beverages until it is being served. I enjoy having it be as “fizzy” as possible!  I suggest doubling over even tripling for a group, they will go fast!

Enjoy!

Pour oil in skillet. Salt pork chops with 3/4 teaspoon salt. Add pork chops to pan and brown on both sides on med-hi heat, cook until the internal temperature is 145. Remove chops and cover in foil.  Heat pan to medium.  Add the shallot, thyme, and the rest of the salt. Cook until the shallot is beginning to brown, about 2 minutes.  Pour in the vinegar, and scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Reduce heat to a simmer, and let reduce for 2 minutes. Then add the maple syrup and the crushed black pepper. Return to a simmer and cook for 8 minutes.

Serve the sauce over the pork chops.

This was a simple and pretty quick recipe to make.  I served it with an apple fennel slaw and mashed sweet potatoes.

1 Tb olive oil

2 c onion cut into 1/4 slices

2 cloves garlic, minced

1 lb sweet potatoes cut into 1/4 inch half slices (about the size of a checker)

1 large tomato chopped

1/2 c raisins

1 t cinnamon

1/2-1 t cayenne

3 c vegetable broth

14.5 oz can chick peas

5-6 c fresh baby spinach

1 t kosher salt

pepper to taste

Heat oil in large non-stick skillet to med hi heat.  Add the onions and cook for about 8-10 minutes until tender, stirring occasionally.  Add garlic and cook for 1 minute.

Add sweet potato and tomato.  Saute for 5 minutes.

Add raisins, cinnamon, cayenne, and broth.  Bring to a boil.  Once boiling, cover, and drop heat to low and simmer for 15 minutes.

Uncover the pot, and turn the heat up to medium.  Add spinach and chick peas, stirring to combine.  Simmer until spinach is cooked.   Add salt and pepper.

Serve over brown rice, couscous, quinoa, whatever grain you like will work.

Not  including the grain you choose, this recipe is only about 350 calories per serving.   This recipe serves 6.

Adapted from All Recipes.

Pasta with Sausage and Lentils

7 oz Ronzoni spiral pasta (any pasta will work, but I like the healthier of the pastas)

3 sweet Italian turkey sausages

2 c green lentils

1 c lowfat plain yogurt

1/2 onion, diced

2 cloves garlic, minced

salt and pepper to taste

dash of crushed red pepper

Cook  the pasta as per directions.  Remove the casings from sausage and crumble into pan, cook until it begins to brown.  Add onion and garlic and cook until sausage is thoroughly cooked and onions are starting to brown.  If you are using a turkey or veggie sausage you shouldn’t need to drain any fat at this point, but with a pork sausage I would recommend draining any extra fat at this point or your pasta dish will be greasy.  Add pasta  and lentils to sausage, onions, and garlic.  Stir to combine.  Add the yogurt and stir.  Sprinkle with Parmesan cheese if desired.

Serves 6.  Not including the optional Parmesan, this recipe is about 300 calories per serving, and FULL of protein!

1/2 cup chopped fresh cilantro leaves

2 jalapeño chiles, seeded, de-ribbed, minced (if very hot, use only 1 chile)

4 teaspoons grated fresh ginger

4 garlic cloves, minced

Juice from 4 limes

1/3 cup soy sauce

1/4 teaspoon sugar

Salt and freshly ground black pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil

4 (6 ounce) blocks sashimi-quality tuna

2 ripe avocados peeled, pitted, and sliced

For the sauce:  Combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.

For the fish:  Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna for a minute on each side. Pour half of the cilantro mixture into the pan to coat the fish.

Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Recipe courtesy of Simply Recipes

So anyways, taco night! It was delicious.  One of my favorite ingredients to put on tacos is sweet potato.  We had sweet potato cubed and seasoned with garlic, chili powder, paprika, cumin, and a little salt and pepper. I also fried up some chorizo for the boys, even though it ended up being too spicy for Seabass, so I quick made a makeshift filling from some leftover pork.  We also had black beans, corn, and avocado to top it off.  To go with a I made a simpler version of a Mexican Chop salad I had found.  It was romaine with tomato, corn, and avocado on it.  I was trying to keep it simple since we already had so much going on and it was meant to be a side not the entree. You could easily make it a great entree salad though, add a protein and more veggies, maybe some cheese!  The inspiration for the salad came from wanting to try this dressing, Avocado Cilantro Vinaigrette.  It did not disappoint!  I think it would be good on a pasta salad or veggies too, I even put some on my taco, and it was great.  It was really quick and simple to make too.  I can’t wait for the leftovers tomorrow!

Avocado Cilantro Vinaigrette

1 large ripe avocado
3/4 bunch cilantro (about 1 cup loosely packed)
juice of 1 lime
juice of 1 lemon
1/4 cup extra virgin olive oil
1 clove garlic, grated or minced
1-2 Tbsp red wine vinegar
1/4 cup white balsamic vinegar

Scoop out flesh of avocado and add to food processor or blender.  Add remaining ingredients and blend on high until emulsified. You may need to add a little extra oil or vinegar if it’s too thick.  This is meant to be a thicker dressing though, so don’t add too much!

2 15oz cans of navy beans, rinsed and drained.

6oz roasted red peppers, finely chopped

1 ts garlic powder

1/2 ts paprika

1 ts chili powder

1/2 ts onion powder

dash cayenne pepper

Blend beans and spices in a food processor or blender until smooth.  Stir in peppers.   This is best if it’s had time to set for at least a couple of hours, but it is absolutely fine if you serve immediately.  You can add more cayenne if you want more of a “kick” to it, you could also add some diced jalapenos or even some chipotle would be yummy!