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

Greek Style Grilled Chicken and Quinoa with Spinach, Olives, Artichokes and Feta

I have been reminiscing about our lovely Greek honeymoon....the closest we will get to there for a while is food! Lots of lemon, fresh garlic and oregano makes this chicken Greeker than Santorini! The quinoa is the perfect complement with its nutty flavor and the acidity of the artichokes and olives.

Chicken
2 Tbsp. Olive Oil
1 tsp. Ground Oregano
Juice of 1 Lemon
1 tsp. Lemon Zest
4 Garlic Cloves, chopped
Sea Salt
Pepper
2.5 lbs. Chicken Breasts

Quinoa
1 Cup Quinoa
2 Cups Water
1 Tsp. Oregano
1/2 Tsp. Basil
1/2 Tsp. Marjoram
1/2 Tsp. Garlic Powder

1 C. Baby Spinach Leaves
1/2 C. Feta
1/4 C. Artichoke Hearts, chopped
1/4 C. Olives, chopped (I like to grab a mix from the grocery store olive bar)
Crushed Red Pepper
Sea Salt
Pepper


Salt and pepper the chicken and set aside. Mix the oil, oregano, lemon juice, zest and garlic cloves. Mix thoroughly and pour over the chicken. Set aside for 20 minutes.

Mix the quinoa, water, oregano, basil, marjoram, and garlic powder. Bring to a boil and then cover and cook on low for 15 minutes.

Throw the chicken on the grill and cook for about 5 minutes on each side, until cooked thoroughly. Squeeze a little lemon, and sprinkle with a little sea salt.

Take the quinoa off the heat and add spinach. Mix until the spinach is wilted and then add the feta, artichokes and olives. Season with salt, pepper and a little crushed red pepper.

I served on a bed of lettuce with a drizzle of balsamic.
A little taste of Greece....
-e

Veggie Stuffed Turkey Lasagna

I love lasagna. Cheesy, meaty, carb-filled lasagna. THIS is my homage to lasagna....a little healthier, a lot less cheese, a lot more veggies but equally delicious.

 

Meat Sauce and Noodles
Extra Virgin Olive Oil
(1) 9 oz. package of No-Boil Lasagna (I only used 10 noodles)
1lb. Ground Turkey
45 oz. Tomato Sauce (Approx. 4 cups for sauce, 1/2 cup for bottom, 1/2 cup for top)
2 Cloves Garlic, diced
1 C. Spinach
1 Tsp. Dried Fennel
2 Tsp. Italian Seasoning

Cheese Mixture
15 oz. Ricotta Cheese (part skim) or Cottage Cheese (or half and half)
1/2 C. Shredded Mozzarella
1 egg
1/2 C. Pecorino or Parmesan, grated(divided in half)

Veggies
Extra Virgin Olive Oil
1 Yellow Squash, thinly sliced
1 Green Zucchini, thinly sliced
1/2 Onion, sliced
1 Tsp. Italian Seasoning
Salt
Pepper
Extra Virgin Olive Oil

Preheat oven to 375.

Brown meat with garlic. Drain, as needed (I pat down with paper towels.) Add 4 cups of tomato sauce, fennel, Italian seasoning and a little salt and pepper. Simmer. Add the spinach and stir until wilted.

In a separate pan, heat a little olive oil and start to sauté onions. Add zucchini and squash. Sprinkle with a little salt, pepper and a couple dashes of Italian seasoning. Set aside.

In a large bowl, mix ricotta,  mozzarella, half of the pecorino and egg.

Take the 13 x 9 pan and spread 1/2 C  tomato sauce on the bottom. Layer 5 noodles. Spread the cheese mixture onto the noodles. Then layer with all the veggies. Add the meat sauce. Layer another 5 noodles and top with 1/2 C.  tomato sauce and the rest of the Pecorino cheese. I dolloped the remaining cheese mixture on top, because I had a little left.

Cover with foil and bake for 50 minutes.
Remove foil and bake for additional 5 minutes.

This was SO good!!!
enjoy!
-e

Broccoli Matchsticks and Kale Salad

When the holidays began, you literally eat nothing but sweet, meats and starches for 2 weeks straight. Fun and delicious, but it takes a toll on your body! About a week in, I start to CRAVE greens! not just salad but spinach and kale! This recipe originates from Food and Wine, but was reconfigured by my bestie for Christmas dinner. She shared the recipe with me, and now I shall share with you!

1 Large Bunch of Kale, inner ribs removed and thinly sliced
1 Bag Broccoli Slaw
3 Large Leeks, washed and thinly sliced
1/4 C. Extra Virgin Olive Oil
1/2 Lemon
1/2 C. Pecorino Cheese, Grated
1/2 C. "Salad Nuts" (the thinly sliced  spiced almonds that come in bags in the veggie section)
Salt and Pepper

First, Mix the kale and broccoli slaw. Salt it, and then massage it until it starts to shrink-- don't be gentle! Work that salt into those greens!

Heat the olive oil in a medium sized frying pan. Add the leeks and cook for about 3 minutes, until softened. Squeeze the lemon all over the leeks and stir.

Pour over the greens, sprinkle with cheese, nuts and toss. Season with salt and pepper as needed. Serve immediately. (It refrigerates fine, but tastes best right away!)

Happy healthy eating!
-e