Quick Tostada

Small corn tortillas
Salsa
Shredded cheese

(can add layers of refried beans, cilantro, guacamole, etc.)

Mound salsa and cheese and beans on each tortilla. Cook on foil-lined trays in oven until cheese has melted and starts to brown on edges.

Marinara Sauce

I usually at least double this recipe. It is quick, easy, and really flavorful! It works well with spaghetti or any favorite pasta.

Marinara Sauce
Yields: 8 servings

INGREDIENTS:
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 Tbs. fresh oregano
1 Tbs. fresh basil
1 Tbs. brown sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
3 Tablespoons olive oil
1/3 cup finely diced onion
1/2 cup chicken stock or white wine

DIRECTIONS:
1. In a food processor, place the tomatoes, tomato paste, chopped parsley, oregano, basil, salt, and pepper. Blend until mostly smooth or desired consistency.

2. In a large skillet over medium heat, sauté the onion and garlic in olive oil for 2 minutes or until onion is translucent. Add the blended tomato sauce and white wine or chicken stock.

3. Simmer for at least 30 minutes, stirring occasionally. Adjust seasonings to taste.

Candied Walnut Gorgonzola Salad

The candied walnuts alone are amazing -- and amazingly easy to make! I usually make extra and serve them on the side.

1/2 cup walnut halves
1/4 cup sugar
3 cups mixed greens
1/2 cup dried cranberries
1/2 cup crumbled Gorgonzola cheese
1 Tablespoon raspberry vinaigrette
1 Tablespoon white vinegar
1 Tablespoon olive oil

1. Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.

2. In a large salad bowl, combine the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently. Add candied walnuts, and toss again.

Cilantro Lime Salsa

4 cans (16 oz.) diced tomatoes in tomato puree
1 can (8 oz.) tomato sauce
1-2 bunches of washed cilantro
1-2 lg. jalapeño peppers (depending on desired heat)
2 cloves of garlic, pressed or minced
1 med. white onion, coarsely chopped
garlic salt, to taste
juice from 1 fresh lime


Wash all of the produce well in cold water. In a large bowl, combine the diced tomatoes, tomato sauce and onion. In your food processor, combine the cilantro, peppers and garlic. Process this mixture until all is very fine, then add the mixture to the tomato mixture and season with the garlic salt to taste. Slice lime in half and squeeze juice into salsa. Pulse entire mixture once more if a finer texture is desired.

Seal in an airtight container and refrigerate until next use. Use within 3-4 days.

Lunch Kebabs for Kiddos

1/2 oz. cubed roasted deli turkey
1/2 oz. cubed cheese
1/4 cup grapes
6 dried apricots

Thread onto pretzel sticks or skewers for kids. Yum!

White Lightening Chili

This is one of Rachael Ray's recipes. I absolutely love it.

1 Tbsp. olive oil
2 lbs. ground turkey breast (I usually just use 1 lb. and it's enough meat for me)
1 large onion, chopped
1 jalapeno, seeded/minced
2 cloves garlic minced
2 Tbsp. ground cumin
Couple shakes of hot sauce
3 Tbsp. chopped fresh cilantro
2 cans chicken broth
1 can Cannelinni beans (white kidney beans)
Salt to taste
Crushed tortilla chips for topping (optional)

Cook turkey, onion, minced jalapeno seasings and cilantro. Reduce heat to medium and cook together for 5 minutes. Add broth and beans. Add salt to taste. Bring to a boil. Reduce heat and simmer until ready to serve. Top bowls with crushed tortilla chips.

Turkey Mini Meatloaves

Our little 18 month old foster son ate almost 3 of these! He loved them! Good way to sneak in veggies!

1 lb. 93% lean ground turkey breast
1 medium zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped red pepper (we didn't use this)
1/2 cup uncooked whole wheat couscous (I didn't have any more of this, so I used bread crumbs and it came out just fine)
1 large egg, lightly beaten
2 tbps. worchestershire sauce
1 tbsp. dijon mustard (I'm not a mustard fan, so I didn't use it)
salt, pepper and 1/4 c. bbq sauce

1. Preheat oven to 400*. Generously spray a nontick muffin pan with cooking spray (yields 12).

2. Gently mix turkey, zucchini, onion, pepper, couscous, egg, worcestershire sauce, mustard pepper and salt in a large bowl, preferably with your hands without overworking it. Equally divide the mixture among the muffin cups. Spread bbq sauce on each loaf (I put a little in the mixture too!)

3. Bake until the meatloaves are cooked through...about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.

(This dish served with the healthy mac and cheese recipe below, a salad and fresh fruit makes a super-healthy dinner!)