Baked Potato and Broccoli Casserole

Who doesn't love an overstuffed baked potato, covered in cheese and topped with broccoli? Well this is that, but healthier and in one dish! With no butter and only a handful of cheese, this dish still hits that comfort food-seeking spot. Of course, I added some options if you need a little extra love...



Look at the lovely browned edges on the broccoli. SO good.

Basic Version
4 Large Russet Potatoes
2 Medium Broccoli Crowns, washed and cut into bite-sized pieces
Olive Oil
1/2 C. Skim Milk
1/2 C. Shredded Mozzarella Cheese
1/4 C. Shredded Parmesan Cheese
1 Tsp. Oregano
1 Tsp. Thyme
1/2 Tsp. Garlic Powder for Broccoli
1 Tsp. Garlic Powder for the Potatoes
Salt
Ground Pepper

Add-Ons
1/2 C. Crumbled Bacon (about 7 pieces)
1/2 C. Sour Cream
3 Green Onions, chopped
(Another) 1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 375. Wash the potatoes and dry them thoroughly. Place in casserole dish, pierce each potato with a knife and drizzle with olive oil. Microwave for about 7 minutes, or until the potatoes are easy to cut. While the potatoes are cooking, bring a pot of water to boil. Add the broccoli and cook for 2 minutes. Drain and set aside. Sprinkle with a pinch of salt, garlic powder and a little ground pepper.

Smash the potatoes with a masher. Add the milk, mozzarella cheese and remaining spices. Mix in the broccoli. (Stir in the add-ons now, if desired). Sprinkle the parmesan on top and cook for 20 minutes. The potatoes will be hot and the broccoli will be crispy on the edges.

This is a gooey, delicious side dish...or if you love potatoes as much as me...main dish!
Bon Appetite! -e

Zucchini Squash "Pasta" with Turkey Kale Meatballs

So, if you are a follower of my blog you will see that earlier this week I made a recipe with ground turkey and a recipe with kale...well this is the other half of the 3 lb. ground turkey package and the rest of the kale salad! I always love making something new with leftovers!

The raw kale adds a surprisingly delicious crunch to the meatballs!

Meatballs
1.5 lb. Ground Turkey
2 Cups Kale, (Rinsed, chopped and massaged with olive oil and sea salt--- per my Kale Salad recipe)
1 Tbsp. Italian Seasoning
2 Cloves Garlic, Chopped
1 Tsp. Salt
1 Tsp. Pepper
1/2 Tsp. Crushed Red Pepper
1/4 C. Grated Parmesan Cheese
1/4 C Olive Oil

Zucchini Squash "Pasta"
3 Zucchini Squashes (I used 2 yellow, 1 green), Julienned
1/2 Onion, Sliced
1 Tomato, Diced
3 Cloves Garlic, Chopped
1 Tbsp. Italian Seasoning
Salt
Pepper
3 Tbsp. Olive Oil
Shredded Mozzarella Cheese for garnish
Parmesan Cheese for topping

Mix all the ingredients for the meatballs together. Roll the meat mixture into 1.5" balls and set aside.
Bring olive oil to medium heat and plop them in. Let them brown for about 4 minutes, turn and let brown for another 4 minutes. Cover, reduce to low and let simmer while you make the "pasta."

IF you have a mandolin, use it. It's a tool that helps control the size and style of cut-- very useful for julienning vegetables. If you don't have one, cut the zucchini so it's like long matchsticks.

Bring the olive oil to medium in a frying pan. Add the onion and garlic and sauté until tender, about 2 minutes. Add the chopped tomato and spices. Cook for about 2 minutes and then add the zucchini. Stir it lightly- just enough to get olive oil and spices all over it- but be careful not to mush it up. The idea is not to overly cook the zucchini, but bring it to al dente. That way it still has a little crisp in the bite.

Spoon the zucchini into a bowl, add a pinch or two of mozzarella, a little more parmesan and top with some meatballs! (I add mozzarella on the plate so it doesn't make the pan any harder to clean!).

The best part of this dish is that since there is no pasta, you don't feel guilty when you eat dessert afterwards!
Bon Appetite,
-e

Kale Salad with Cilantro Lime Dressing

So, over NYE I made a delicious kale salad with broccoli slaw. This recipe is a WAY easier version with the same delicious bite. Same prep for the kale, whatever toppings you want and then just dressing. I love using kale in salad because it stays fresh and doesn't wilt like lettuce.

Salad
1 Bunch Kale
2 Tbsp. Olive Oil
Sea Salt
Toppings: Sliced Avocado, Tomatoes, Scallions, Red Pepper, Toasted Almonds

Dressing
1/4 C. Olive Oil
1 Tsp. Honey
3 Limes, juiced
1 Clove Garlic, minced
1 Bunch Cilantro, finely chopper
1/4 Tsp. Salt
1/2 Tsp. Pepper

Wash kale thoroughly. Removed from stems and chop roughly. Place into large bowl and massage with olive oil and salt, until it has reduced in size and wilted a bit. Set aside.

To make the dressing, combine all ingredients in a blender and puree for about 30 seconds.

Plate salad with toppings of choice and serve dressing on the side. You can mix the dressing in, but I keep it separately because the salad will store better.

A recipe jam-packed with flavor and nutrients! Can't beat kale and it's extreme nutritional value either! So pile this salad on your plate and soak in the vitamin A, C & K! (also said to lower cholesterol levels!)
-e

Thai Turkey Quinoa with Sriracha Lime Dressing

My default is Mexican. Add salsa, avocado, beans...a little shredded cheese if I am feeling devious. I could literally eat a form of tacos every day. Well, my husband likes a little more variety...so I branch out to the other region that has my heart--- Thai. I love the spices and fresh cilantro and lime juice... (Almost sounds Mexican?). This recipe spawned from me having ground meat, quinoa and not wanting to add salsa and black beans to it!! It's spicy, fresh and great for a warm summer night.

Hmm... if you look closely you can see the fresh ginger!

Yes, the dressing is this red!

Quinoa
1 C. Quinoa
2 C. Water
1 Tsp. Ground Cumin
Salt
Pepper

Turkey Mixture
1.5 lbs. Ground Turkey
2 Cloves Garlic, Minced
1 Tsp. Fresh Ginger, Minced
Crushed Red Pepper
2 Tbsp. Cilantro, Minced
1 Red Pepper, Finely Chopped
1 Jalapeno, Finely Chopped
1/4 Red Onion, Finely Chopped
Salt
Pepper
2 Tbsp. Peanuts, chopped finely (roasted/salted)

Dressing
1 Clove Garlic, Minced
1 Tsp. Fresh Ginger Minced
2 Limes, Juiced
2 Tsp. Raw Sugar
2 Tsp. Olive Oil
2 Tbsp. Sriracha
2 Tbsp. Cilantro, Minced

In a saucepan, bring quinoa, water, cumin and pinch of salt and pepper to a boil. Cover, turn down to low and cook for about 15 minutes.

In a frying pan, brown turkey with salt and pepper. Add the garlic, ginger and a couple shakes of crushed red pepper. Remove from heat and put mixture into a large dish. Add the jalapeno, red pepper and red onion. Mix thoroughly.

When the quinoa is done, add to the turkey and mix.

For the dressing, whisk all ingredient together thoroughly. Pour over the mixture and serve with the peanuts on top! This can be served warm or cold.

Fun Idea: Make wraps! Serve in lettuce leaves for a little extra crunch!

This was a light, healthy meal and with just enough spice to hit the spot!
Enjoy, E