Herb Topped Stuffed Tomatoes

Summer brings lots of tomatoes from our garden, and I love this recipe for using up all the tomatoes that build up in my refrigerator!  It's a super easy, tasty side dish for grilled chicken or fish.

HERB-TOPPED STUFFED TOMATOES

1 cup chopped onion

1 garlic clove, minced

1 tbsp. plus 2 tsp. butter, divided

1/4 cup seasoned bread crumbs

2 tbsp. grated parmesan cheese

4 large tomatoes, halved

1 tbsp. chopped fresh basil

1 tbsp. minced fresh parsley

1.  In a small skillet, saute onion and garlic in 1 tbsp. butter until tender.  Melt remaining butter.  In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter.  Spoon 2 tbsp. onto each tomato half.

2.  Place on baking sheet.  Broil 8 inches from the heat for 4 to 5 minutes or until lightly browned.  Sprinkle with fresh basil and parsley.  Serve immediately.

* 2 halves = 143 calories, 7 g. fat, 246 mg. sodium, 19 g. carb, 3 g. fiber, 4 g. protein.

Tangy Homemade Barbecue Sauce

 I found this great recipe for homemade BBQ sauce in the Simple and Delicious magazine this month.  It did sound simple and delicious, and I decided to give it a try!  We put it on some chicken and grilled it along with some pineapple and vegetables.  It came out great, but was pretty sweet, so next time I may increase the mustard. 

TANGY BARBECUE SAUCE

1 cup ketchup (I used Muir Glen organic -- no HFCS!)

2/3 cup packed brown sugar

2 tsp. prepared mustard

1/2 tsp. nutmeg

Whisk together and use as a basting sauce for grilled meat.

Store any leftovers in a jar in the refrigerator!  

Capellini Pomodoro

My favorite light pasta dish to order at The Olive Garden is Capellini Pomodoro.  So I decided to see if I could create my own version at home.  I found the recipe on the Olive Garden website, and I changed it slightly to fit my taste.  I served it with a green salad and Olive Garden dressing that I bought at Sam's club.  I added 2 tbsp. of vinegar when I made it, but next time I think I will start with one and add more if it needs it.  I think you'll agree that this is an easy, zesty pasta dish!  Enjoy!

CAPELLINI POMODORO

14 oz. whole wheat spaghetti

8 medium roma tomatoes, diced very small

11 fresh basil leaves, chopped

2 cloves garlic

6 Tbsp. olive oil

1-2 Tbsp. balsamic vinegar

Black pepper to taste

Cook pasta according to directions on package.  Meanwhile, saute diced tomatoes, basil, garlic, oil, vinegar and pepper in a large skillet on low heat.  Drain pasta and toss in pan with tomato mixture.  Heat through and serve immediately.  

Italian Sausage Bean Soup

This soup has become a favorite in our household because of it's mixture of flavors and comforting warmth.  It's pretty simple to make and is great the next day as leftovers.  The barley will continue to expand, so you may need to add more chicken broth when you reheat it.  I got this recipe from the Taste of Home website, and I modified it just a little.  I try to use organic and low sodium ingredients whenever possible.  

Italian Sausage Bean Soup

1 lb. Italian  pork sausage 

(or you can use regular sausage and add Italian seasoning)

1 medium onion, diced

3 cloves garlic, minced

1 1/2 - 2 32 oz. boxes chicken broth

2 cans pinto beans, rinsed and drained

1 can diced tomatoes

1 cup pearl barley

1 large carrot, diced

1/4 tsp. sage

1/8 tsp. rosemary

4 cups chopped fresh kale

1.  In a large pot, cook sausage and onion over medium heat until meat is no longer pink.  Add garlic and cook 1 minute longer.  

2.  Stir in broth, barley, tomatoes, barley, carrot, sage and rosemary.  Bring to a boil.  Reduce heat, cover and simmer for 35 minutes.

3.  Stir in beans and kale.  Return to a boil.  Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender and kale is wilted.

1 1/2 cups = 339 calories, 9 g. fat, 23 mg. cholesterol,

 1100 mg. sodium, (less if you used low sodium broth) 48 g. carbohydrate, 11 g. fiber, 19 g. protein.

Jalapeno Sausages with Peppers

I usually make this dish with organic chicken and apple sausages, but this time I decided to try the spicy mango and jalapeno sausages, and it was a hit!  In fact, I think David and Devin both preferred the spicy flavor to the sweet.  It is very simple to make, and it goes great with the Chinese Coleslaw recipe I posted from March 20, 2012.  (I made a slightly different version of the coleslaw this time, and added in some zucchini).

CHICKEN SAUSAGE WITH PEPPERS

1 small onion, halved and sliced

1 sweet orange pepper, julienned

1 sweet red pepper, julienned

1 Tbsp. olive oil

1 clove garlic, minced

1 1/2 pkgs. (12 oz) organic chicken sausages

In a large skillet, saute onion and peppers in oil for 1 minute.  Stir in sausages and heat through.  Add garlic toward end of cooking time.  Serves 3 to 4 people.  

Mexican Beans and Rice

 This is a super easy, quick to make dinner that tastes delicious!  Pre-cook some short grain brown rice in your rice cooker and leave on the warm setting.  Combine 2 cans of low-sodium, preferably organic, pinto beans (drained and rinsed) with 2 cans of Rotel original diced tomatoes with green chiles in a medium saucepan.  Bring to a boil and let simmer for a few minutes.  Serve the bean mixture over the rice and top with your favorite toppings:  shredded cheese, sour cream or plain yogurt, green onions, etc.  We had this dish last night with my husband's famous homemade guacamole.  The recipe will be listed below.

Devin made his beans and rice into a burrito/taco.  He designed the plate himself!  This is a high protein, meat-free meal that your family will love!  

DAVE'S FAMOUS GUACAMOLE

2 ripe avacados, mashed

1/2 large white onion, diced

2 jalepenos, diced

2 roma tomatoes, diced

1 tsp. lime juice

Salt and pepper to taste

Combine all ingredients and serve immediately.  (Best with Tostitos multi-grain tortilla chips.)

Eat Those Greens!

Eating green leafy vegetables is one of the best things you can do for your health.  Now that Spring is here, we can all add more greens to our diets and our bodies will thank us when we do!  

HEALTH BENEFITS:

*  They purify the blood

*  They help prevent cancer

*  They improve circulation

*  They strengthen the immune system

*  They provide us with a feeling of lightness and energy

*  They lift spirits and help with depression

*  They promote healthy intestinal flora

*  They improve liver, gallbladder and kidney function

*  They help eliminate and reduce mucus in the body

If you are looking to protect your heart, eat Romaine lettuce.  One cup of Romaine meets almost your entire daily requirement of Vitamin A, which along with Vitamin C helps prevent high cholesterol.

If you want to lower your risk of breast cancer, eat Watercress.  This green contains a compound that tells the body to starve cancer cells of blood and oxygen.

If you want to reduce inflammation in your body, eat Spinach.  Vitamin K in the leaves of spinach can decrease the kind of inflammation associated with osteoporosis and heart disease.

If you want to strengthen your bones, eat Arugula.  This green has 125 mg of calcium per cup.  It's also low in the mineral oxalate, which can block absorption of calcium.  

If you want to look and feel young, eat Kale.  Kale is high in fiber, vitamins, minerals, and phytonutrients.  It is also high in antioxidants, which aid in the battle against chronic, age-related diseases.  It is high in carotenoids which help prevent cataracts, and it is high in folate and B6, which can help prevent osteoporosis, heart disease and dementia.

Visit my health coaching website for a basic recipe for preparing greens.

http://linda-barney.healthcoach.integrativenutrition.com/recipes/leafy-greens/basic-blanched-greens