Turkey Piccatta

Ingredients
1 whole turkey breast, approximately 1 1/2 to 2 pounds
Kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
6 tablespoon smart balance butter
2 tablespoons finely chopped shallots
1/2 cup white wine
1/3 cup freshly squeezed lemon juice
2 tablespoons freshly chopped parsley leaves
Directions
Preheat oven to 200 degrees F.

Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.

Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.

In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.

Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

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Broccoli Beef

Ingredients
2 tablespoons minced garlic
4 teaspoons grated ginger
4 tablespoons soy sauce (can use low sodium)
3 teaspoons hoisin sauce
3 teaspoons honey
4 tablespoons peanut oil, divided
2 pounds beef flap steak, thinly sliced across the grain*
4 tablespoons cornstarch
2 large heads broccoli, cut into florets and blanched
1 1/2 teaspoons red pepper flakes
Steamed brown rice, for serving
Directions
Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add 1/2 of the broccoli to the pan and shake frequently.

Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white rice.

*It will be easier to slice the beef in thin strips if it has been partially frozen.

Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.

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Basic Beef

Ingredients
1 pound beef tenderloin, trimmed
Vegetable oil
Kosher salt
Freshly ground black pepper
Directions
Place tenderloin in the freezer for 2 hours.

Preheat the oven to 200 degrees F.

Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside.

Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

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Chunky Guac

Ingredients
2 firm-ripe avocados, diced (1 1/2 cups)
1/3 cup chopped red onion
1/4 cup fresh cilantro leaves, coarsely chopped
1 1/2 tablespoons fresh lime juice
Salt
Directions
In a medium bowl, combine all the ingredients and toss gently to combine.

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Italian Rice

Ingredients
nocoupons
1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped
Directions
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

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Fruit Salad

Ingredients
1/2 cup plain yogurt (use low fat if you like)
1/4 cup mayonnaise (use low fat if you like)
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted *optional*
Directions
In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.

Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

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Low Fat Turkey Burgers

Ingredients
1 clove garlic
Kosher salt
2 tablespoons balsamic vinegar, plus 1 teaspoon
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce *optional*
14 ounces lean 93% ground turkey meat
6 ounces lean ground sirloin *optional*
2 tablespoons olive oil
1 large onion, thinly sliced
Freshly ground black pepper
4 whole-wheat buns or pita bread, toasted
Garnishes:
Lettuce
Tomatoes
Mustard
Ketchup
Directions
Preheat the oven to 375 degrees F.

Smash the garlic cloves, sprinkle with some salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic with the balsamic, Worcestershire, and hot sauce in a small bowl.

Crumble the turkey and beef into a large mixing bowl. Pour the garlic mixture over the meat and form into 4 (5-ounce) burgers. Cover and set aside while you cook the onions.

Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion and cook, stirring occasionally, until browned but not mushy, about 15 minutes. Season the onions with the remaining teaspoon of balsamic and salt and pepper, to taste.

Heat a large nonstick skillet over medium-high heat for a minute. Brush 1 side of the burgers with the oil and season with salt and pepper, to taste. Cook seasoned side down until browned, about 2 minutes. Brush and season the top of the burgers, flip and cook until other side is brown, about 2 minutes more.

Transfer burgers to a baking dish and bake until an instant-read thermometer inserted side ways into the burgers registers 160 degrees F, about 5 minutes. Place the burgers on the buns or in pita and let rest for a few minutes. Serve with the caramelized onions and garnishes of your choice

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White Chili

Ingredients
1 tablespoon canola oil
1 1/2 cups chopped onion
2 4-ounce cans chopped green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
3 15-ounce cans great northern beans, rinsed
4 cups reduced-sodium chicken broth
4 cups diced cooked skinless turkey or chicken
2 tablespoons cider vinegar
Directions
Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.

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Basil and Tomato Soup

Ingredients
nocoupons
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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Steamed Vegetables

Ingredients
Tomato and Basil Dressing:
4 ripe medium tomatoes, halved
1 tablespoon white wine vinegar
2 cloves garlic, smashed
2 teaspoons kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
1/2 cup extra-virgin olive oil
1 cup loosely packed fresh basil leaves
Vegetables:
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 yellow or zucchini squash, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch scallions
Directions
For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic.

For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

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Yummy Salad

Ingredients
1 (10-ounce) sack mixed greens, any style or brand
1 cup shredded carrots, available packaged in produce section
1 cup plain low fat yogurt
2 tablespoons grated red onion
2 tablespoons chopped parsley leaves
2 tablespoons chopped or snipped dill or 1 teaspoon dried dill
1 tablespoon lemon juice, from a wedge of fresh lemon
1 clove garlic
Coarse salt
Black pepper
Directions
Combine the greens with carrots and radishes. Mix yogurt with grated onion, herbs, lemon juice. Paste the garlic by chopping it then add a generous pinch of coarse salt and mash with the side of your knife. Mix paste into dressing. Season the dressing with black pepper, to your taste. Pour the dressing evenly over the salad, toss and serve.

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Lime Chicken

Chicken with Lime, Honey, Garlic and Cilantro with Pico De Gallo

2 chicken breasts
1C lime juice
1/2C honey
1tsp sea salt
1tsp pepper
1/3C chopped fresh cilantro
3tsp garlic, chopped
*optional, chilis of any kind if you like heat*

Mix the ingrediants together in a mixing bowl. You can add LESS lime juice, or more pending on how much you like the flavor. If it's too strong, simply add more honey and that will even it out. Pierce the chicken all over, several times and add the chicken into the marinade, just let it sit, covered, in the fridge for about 15-20 min. truning it in between. Preheat the over to about 400 degrees. line a cookie sheet with foil, add chien and cook until the juices run clear when you pierce them with a knife to check. While chicken is cook, feel free to add any more marinade on the chicken if you like, only when it's cooking though, never after.

Pico De Gallo:
2 medium sized tomatos
1 small yellow onion
1/4 C Cilantro
1tsp sea salt
1ts pepper

chop the onion, tomato and cilantro and add to a mixing bowl, then add salt and pepper to taste, either eat with pita chips, or top it onto your lime chicken. It is FABULOUS!

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