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Turkey Tenders with Eggplant and Zucchini

June 18, 2010 By The Recipe Mom Leave a Comment
grilledturkey

What You Need:

2 tbsp of olive oil
1 tbsp garlic chopped
1 tbsp fresh rosemary chopped
2 tsp lemon zest, grated
1/4 C lemon juice
1/4 tsp salt
1/8 tsp pepper
2 (1 lb.) turkey breast tenders
1 (1 lb.) eggplant
1 (1 lb.) zucchini
3 plum tomatoes

How to Make It:

Whisk together in a bowl the oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper.
Remove 1/2 C of the marinade and refrigerate until ready to use.
Place the turkey into the bowl and toss to coat.
Cover the bowl and chill for 45 minutes.
Spray a baking sheet well with a non stick cooking spray.
Cut the eggplant and zucchini into 1/2 thick slices.
Cut the tomatoes in half then place all the vegetables onto the prepared baking sheet.
Preheat the grill.
Transfer the turkey from the marinade to the hot grill.
Cook for 7 minutes per side or until the internal temperature reaches 160 degrees.
Place the cooked turkey onto a platter and cover loosely with foil to keep warm.
Grill the eggplant and zucchini slices for 4 minutes per side or until tender.
Grill the tomato halves for 2 minutes per side or until charred.
When the vegetables have cooled just enough to handle cut them into bite size pieces.
Add the pieces to the reserved marinade and toss to coat.

Makes 6 servings

Turkey is easy to cook and takes well to many different flavorings like this marinade. Grilling your turkey makes it even more of a snap. Adding the grilled vegetables means less time in the kitchen. Turkey is also quite healthy for us. Both the white and dark meat contains many nutrients although dark meat does contain more fat. Use leftovers in a salad or as a lunchtime sandwich.

Preparation Time: approximately 15 minutes
Marinade Time: approximately 45 minutes
Cooking Time: approximately 26 minutes
Total Time: approximately 1 hour 26 minutes

Nutritional Information: (approximate amounts per serving)
Calories 243; Fat 6g; Saturated Fat 1g; Carbohydrates 10g; Protein 39g; Fiber 2g; Cholesterol 94mg; Sodium 159mg

Filed Under: Dinner Ideas, Health Concious, Kid Friendly, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Curried White Fish with Eggplant

November 8, 2009 By The Recipe Mom Leave a Comment
curry

curryWhat You Need:

1 tablespoon dried lime leaves
2 T red curry paste
4 white fish fillets, chopped
2 T fish sauce
1 eggplant, chopped
2 t of dried basil leaves
1 C skim milk
1 C coconut milk

How to Make It:

Cover the lime leaves with and soak for 10 minutes.
The lime leaves are soaked in water for 10 minutes.
Take the lime leaves from the water, pat dry and slice.
Place the prepared lime leaves into the pressure cooker.
Add in the curry paste then lay the fish over the paste.
Smooth the fish sauce over the top of the fish.
Layer the eggplant into the cooker then sprinkle with the basil.
Pour the skim milk over the top.
Bring the cooker to high pressure and cook 5 minutes.
Reduce the pressure under cold water then gently stir in the coconut milk.

Any type of white fish may be used in this recipe. The curry and lime give this dish the delicious taste. If cooking fish in a pressure cooker, always use a timer. Over cooking fish can cause it to become rubbery.

Makes 4 servings

Filed Under: Fish, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , ,

All Veggie Sandwich

August 14, 2009 By The Recipe Mom 1 Comment
vegetarian-sandwich

vegetarian-sandwichWhat You Need:

1 eggplant, peeled and sliced 3/8 inch thick
2 tomatoes, sliced 1/3 inch thick
1 onion, quartered
1 baking potato, peeled and sliced 1/4 inch thick
1/3 C extra virgin olive oil
4 slices toasted bread
4 cloves of garlic
1/2 C wheat berries, cooked
1 tbsp fresh dill
1/2 tsp salt
1/4 tsp pepper
6 pita pockets
6 lettuce leaves

How to Make It:

Heat the grill to medium temperature.
Using the olive oil brush the eggplant, tomatoes, onion and potatoes evenly.
Put the vegetables on the grill for 12 minutes or until tender, turning occasionally.
In a food processor put the toasted bread and process until it becomes fine crumbs.
Transfer the bread crumbs to a mixing bowl.
Finely chop the garlic in the food processor.
Add the grilled vegetables to the garlic and process until smooth.
Blend the smooth vegetable mixture into the bread crumbs.
Blend in the wheat berries, dill, salt and pepper.
Form into 6 patties and mist both sides of each patty with a non-stick cooking spray.
Grill the burgers 5 minutes per side or until as crisp as you like.
Remove the grilled burgers and place one in each pita pocket and top with a lettuce leaf.

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Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , , ,

Healthy Eggplant Pockets

August 7, 2009 By The Recipe Mom Leave a Comment
eggplantonthevine

eggplantonthevineWhat You Need:

1 head of lettuce, torn
1/2 cucumber, sliced
2 tomatoes, chopped
1 sweet onion, sliced thin
2 tbsp + 1/3 C extra virgin olive oil, divided
2 tbsp lemon juice
1/2 C black olives
4 oz. feta cheese, crumbed
2 garlic cloves, minced
1 tsp lemon thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs. eggplant, peeled and sliced 3/8 inch thick
6 pita pockets

How to Make It:

In a large mixing bowl mix together the lettuce and cucumbers.
Cover and put in refrigerator.
Mix together the tomatoes, onions, 2 tbsp oil and lemon juice in a small bowl.
The olives and cheese are blended in, cover and place in the refrigerator.
The grill is set to medium heat.
In a small bowl put the remaining oil, garlic, thyme, salt and pepper and mix well.
Brush each slice of eggplant evenly with the oil mixture.
Cut the pita pockets in half to form 2 pockets.
Wrap each pita pocket in foil.
Place the wrapped pita pockets on the grill grate away from the direct heat.
The eggplant slices are placed on the grill grate over direct heat.
Grill for 7 minutes then flip.
Grill for 6 additional minutes or until browned and tender.
Turn the wrapped pita pockets occasionally and when the eggplant is done remove the pockets from the grill.
Stir the tomato mixture into the lettuce mixture until well blended.
Fill each pita pocket with the salad mixture and top with the grilled eggplant.

Filed Under: Dinner Ideas, Grilled, Health Concious, Lunch Ideas, Recipes Tagged With: , , , , , , , , , , , ,

Easy Eggplant Steaks

July 21, 2009 By The Recipe Mom Leave a Comment
eggplant

eggplantWhat You Need:

1 eggplant, peeled and sliced into 3/8 inch slices
1 bottle Italian dressing

How to Make It:

Heat the grill to medium hot temperature.
Place the eggplant slices into a shallow bowl and cover with the dressing.
Turn the eggplant to coat well with the dressing.
Let the eggplant stand in the dressing for at least 15 minutes allowing the slices to absorb the dressing.
Grill 8 minutes or until crispy on the outside but still soft in the middle, turning occasionally

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes Tagged With: , , , , ,

Grilled Balsamic Summer Veggies

June 20, 2009 By The Recipe Mom Leave a Comment
pkg-veggies

pkg-veggiesWhat You Need:

1/4 C canola oil
1 1/2 tbsp balsamic vinegar
4 fresh beets, trimmed and cut into 1/2 inch slices
1 red onion, cut into 1/2 inch slices
2 red bell peppers, cut into 1 inch strips
2 zucchini, cut into 3/4 inch slices
1 eggplant, trimmed and cut into 3/4 inch slices
1/2 tsp salt
1/2 tsp pepper

How to Make It:

Pour the oil into a large mixing bowl.
Whisk in the vinegar until completely combined.
Add the vegetables to the mixture and toss to coat.
Sprinkle evenly with the salt and pepper and toss again.
Set the grill temperature to medium high allowing the grill to heat.
Place the vegetables on the grill, cover and cook 3 minutes then turn.
Recover and grill for 3 additional minutes or until the vegetables are as tender as you like.

Makes 8 servings

Preparation Time: approximately 25 minutes
Grill Time: approximately 9 minutes
Total Time: approximately 34 minutes

Once the beets have cooled enough to handle they can easily be peeled. To slightly chill the vegetables before serving cover and place them in the refrigerator for about an hour.

Filed Under: Recipes, Side Dishes Tagged With: , , , , , , ,

Stay Cool, Save Money and Eat Healthy This Summer

May 21, 2009 By The Recipe Mom Leave a Comment

fruitysmoothiesWhen it’ hot the only thing we want to eat is a heaping bowl of ice cream. We all know that’s not the best thing we can put in our bodies but when you’re hot all you want is to cool down. There are some healthy alternatives to eating that ice cream and staying cool at the same time

Fresh berries are always a treat but in the summer months they seem to really hit the spot. Berries can be frozen easily. Use them in desserts, for breakfast, in smoothies or just pop them in your mouth like a piece of candy. During the summer months when produce is at its best the prices are much lower so stock up. Remember peppers, onions and carrots are also a nice addition to a healthy cool summer salad. They can also be frozen easily. Hey they even make a great snack

Speaking of the produce why not use it when your grilling that perfect summer dinner. Vegetables are colorful, healthy and very delicious. Add some to that meat kabob or make a veggie kabob as a side dish with any type of meat. Coat those vegetables with a little olive oil, wrap them in foil and grill. Vegetables are a healthy way to cool down in the summer time.

Farmers markets are a great place to find deals on summer produce. Many of these markets have fresh rhubarb, eggplant or beets. A great summer salad is made with beets, onions, feta cheese and light ranch dressing. Cooling off already huh? Try pieces of rhubarb dipped in a honey sauce for a quick cool off healthy snack.

Eggplant can be grilled, sautéed, added to meat dishes or even made into a dip. This eggplant dip recipe is a summer classic. Place 1 large eggplant, pieced with a fork on the grill until tender and charred on all sides. Allow the eggplant to cool then peel off the skin. Chop the pulp into small pieces. Once chopped, mash the pulp with a fork. Stir in 1/2 C of olive oil and 2 t of wine vinegar until well blended. Stir in 3 garlic cloves that have been minced and salt and pepper to taste. Serve this dip at room temperature as an accompaniment to fresh vegetable slices or on dip for pita bread wedges.

Eating healthy yet staying cool isn’t hard to accomplish in the summertime. Eating those fresh fruits and vegetables is not only healthy but easy on the pocket during those summer months. Enjoy and stay cool all summer long.

Filed Under: Recipes, Summer Cooking, Today's Kitchen Tagged With: , , , , , , ,