All posts in category Recipes

Wilted Celery, Asparagus Tips, and Dry Carrots

I would venture to bet that we all have some vegetables in our crisper drawer that have seen better days. Rather than just tossing out all those well-intended vegetables, I like to throw them in a large pot of water with salt, pepper, garlic, and other herbs and seasonings to make a vegetable broth. I bring everything to a boil, cover, and simmer on low for an hour or so. After it cools completely, I store my broth in 4 cup increments in large ziploc bags. I lay the bags flat and freeze them that way so they take up minimal space.  If you need the broth in a hurry, just cut the bag straight down the middle and place the block of frozen broth in a pot to heat on the stove or a glass bowl to nuke in the microwave.

So rather than tossing all your leftover Thanksgiving vegetables in the trash, put them to good use and make broth for all your winter soups like my Black and Orange Chili or Stonyfiled’s Vegetable and Chicken Curry.

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by M. Terry on November 15, 2011  •  Permalink
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Posted by M. Terry on November 15, 2011

https://wholetothecore.com/2011/11/15/wilted-celery-asparagus-tips-and-dry-carrots/

‘Eating Clean on the Cheap’ – Sausage and Tortellini Vegetable Soup

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Thank you to my sweet Anna for helping me cut the celery, squash, and zucchini for our soup! She’s always happy to help and I am thankful for the company!

This soup was made extra tasty with my newly ripened ponderosa lemon and fresh rosemary.Fresh ingredients add so much flavor to a dish.

If you use my vegetable broth tip and saute twice the veggies needed you’ll be able to make two big pots of soup- one for dinner, and one to freeze.

Sausage and Tortellini Vegetable Soup

*On sale this week (Nov. 17-23)  at Publix

  • 1 pkg Al Fresco Chicken Sausage* (This was an unadvertised sale at my Publix)
  • 1 pkg Bertolli whole wheat tortellini*
  • 32 oz. vegetable broth*
  • 1/2 medium onion*, diced
  • 2 medium carrots*, diced
  • 2 celery stalks*, diced
  • 1 medium squash*, chopped into 1/2″ pieces
  • 1 medium zucchini*, chopped into 1/2″ pieces
  • 2 teaspoons minced garlic
  • 1/2 lemon, juiced
  • 1 sprig rosemary, needles removed
  • Salt and pepper to taste
  • 1 tablespoon olive oil

In a large pot, cook tortellini according to package. Drain and drizzle with just a touch of olive oil to prevent sticking.

Meanwhile, place pan over medium high heat. Place the sausage links into the pan and cook until browned, about 3 minutes per side. Remove from pan, cool slightly, then cut into bite-sized pieces. Set aside.

In the same pan, reduce to medium heat and add garlic and onion and stir occasionally for 5 minutes or so. Add in carrots and celery and saute for an additional few minutes. Stir in squash and zucchini, turn stove to medium-low and allow vegetables to cook for about 10 minutes. 

Add broth to the pasta pot. Place in sausage and vegetables. Pour in lemon juice and rosemary needles. Cover and simmer over medium heat for 30 minutes. Add in tortellini and simmer for an additional 5 minutes. Serve immediately.

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by M. Terry on November 15, 2011  •  Permalink
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Posted by M. Terry on November 15, 2011

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Turkey Fun Around Our Kitchen Table

I’ve been a little quiet this week on my blog. This has been out of necessity rather than choice. And unfortunately next week is even busier for me. However, I did managed to make time with the kids to create these turkey treats. We had fun putting them together, and these snacks were gobbled up!

Apple and Pear Turkey

  • 1 Flatout wrap
  • peanut butter
  • 1 apple, sliced
  • 1 pear, cut in half and cored
  • 1 dried cranberry
  • 2 mini chocolate chips

Spread peanut butter on half of the wrap and then fold over. Use peanut butter to “glue” the pear as the body, the apple slices for the tail, the dried cranberry for the gobbler, and the mini chocolate chips for the eyes. 

To eat this turkey, I removed the pear, and then simply sliced it between the apple slices. It made the perfect-sized slice for small hands and mouths.

Potato and Pepper Turkey

  • 1 Flatout wrap
  • 1/2 cup shredded cheese
  • hummus
  • Assorted peppers, sliced
  • 1 small sweet potato, cut in half

Place cheese on one half of the wrap, fold over, and place in microwave 30-45 seconds to melt cheese. Use hummus to “glue” the sweet potato as the body, the pepper slices for the tail, a small red pepper sliver for the gobbler, and the pepper seeds for the eyes.

You could use carrot sticks, celery sticks, or whatever veggies you have to make the colorful tail.

Anna's Turkey

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by M. Terry on November 11, 2011  •  Permalink
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Posted by M. Terry on November 11, 2011

https://wholetothecore.com/2011/11/11/turkey-fun-around-our-kitchen-table/

Sweet Potumpkin Squares

This is a Publix recipe (Sweet Potato Pecan Bars) that I have tweeked just a bit in order to appease everyone’s tastes and my whole foods emphasis. The first time I made these, Aleyah loved them but Anna didn’t care much for them. The original recipe called just for sweet potatoes but I know that Anna likes pumpkin so I replaced half of the sweet potatoes with canned pumpkin. I also left off the pecans and used toasted raw almonds instead since they are a favorite nut here in our home.

The girls each have a square in their lunch box today, which means they will have a very healthy dose of Vitamin A so they can maintain healthy eyes and vision and a good dose of Vitamin C to ward off all those school germs!

Sweet Potumpkin Squares

  • 3 tbsp extra light virgin olive oil
  • 2/3 cup cinnamon graham cracker crumbs (365 brand or Back to Nature)
  • 1 egg, lightly beaten
  • 1/2 cup mashed sweet potatoes
  • 1/2 cup canned pumpkin
  • 1/4 cup plain Greek yogurt
  • 1/4 cup organic sugar
  • 1 1/2 tsp whole grain flour
  • 3/4 tsp pumpkin pie spice
  • 1/3 cup low fat milk
  • 1/2 cup chopped toasted raw almonds

Preheat oven to 350°. In a small bowl stir together cracker crumbs and oil. Press onto bottom of a lightly greased baking pan. Bake for 10 minutes or until lightly browned. Set aside to cool.

For filling, in a medium bowl stir together egg, mashed sweet potatoes , pumpkin, and yogurt. Stir in the 1/4 cup sugar, the flour and pumpkin pie spice until smooth. Stir in milk. Pour mixture evenly over crust. Bake at 350° about 25 minutes. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely in pan on a wire rack; chill. Cut into bars. Cover ans store in refrigerator up to 2 days or freeze up to 1 month.

Check back later this week for my spiced fig and pear bars! Click the FB ‘like’ button the right to have it posted on your wall.

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by M. Terry on November 7, 2011  •  Permalink
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Posted by M. Terry on November 7, 2011

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Pumpkin Pancakes for Dinner

I wanted to switch things up a bit tonight as we ate breakfast for dinner, so I searched the internet for pumpkin pancakes and found this wonderful recipe from Can You Stay For Dinner?. We topped ours with toasted almonds, mini chocolate chips, and pure maple syrup. I wasn’t sure if we were eating dinner or dessert!

From "Can You Stay For Dinner?"

FYI- The pancakes take a little longer than regular ones to cook, and I discovered that the batter cooked better when it was a bit thicker.

 

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by M. Terry on November 5, 2011  •  Permalink
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Posted by M. Terry on November 5, 2011

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‘Eating Clean on the Cheap’ – Orange Ginger Salmon with Fresh Asparagus Salad

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This dish was made specifically for Aleyah’s lunch. I always have a special lunch for her on Fridays so she doesn’t feel left out of the school cafeteria’s “treat” of 2 slices of Domino’s pizza and canned fruit (which would cost me $4! The salmon and cous cous cost me approximately $3.50).  I made this a double portion so I could have it for my lunch today too since it is ideal for my postrun recovery. With its high protein content and omega 3 fats, my tummy is filled and my muscles and joints are treated with salmon’s anti-inflammatory properties.

While the salmon in the seafood case is on sale this week, bypass that one- it is farm-raised and color-enhanced. Go to the freezer and purchase the 12 oz wild caught salmon which is a bit more, but still on sale.

Orange Ginger Salmon with Fresh Asparagus Salad

*On sale this week at Publix.

Orange Ginger Salmon

  • 12 oz Wild Salmon*
  • 1 orange*
  • 1 Tablespoon freshly grated ginger
  • Salt and Pepper to taste
  • 1 cup whole grain cous cous
  • 1 cup spinach leaves*, finely chopped
  • 1/3 cup chicken or vegetable broth
  • 2 teaspoons garlic, mined
  • Salt and pepper to taste

Preheat oven to 350. You will need a piece of foil or parchment paper that is large enough to completely cover the fish. Spray with olive oil. Mix cous cous, spinach, garlic, and salt and pepper together. Place onto foil. Gently pour broth over the cous cous. Place salmon on top of cous cous. Zest orange over the fish, and then cut open the orange and squeeze juice over salmon. Sprinkle with the ginger, salt, and pepper. Pull foil up over the fish and fold top and sides completely closed. Bake for 20 minutes and serve.

Fresh Asparagus Salad

  • 1/2 lb Asparagus*, ends trimmed and cut into 1” pieces
  • 1/3 cup thinly sliced onion*
  • 1 large red pepper, thinly sliced and cut into 1” pieces
  • ¼ cup fresh herbs (I used basil)
  • 2-3 teaspoons Olive oil
  • 2 teaspoons Balsamic Vinegar
  • 2 cloves of garlic, minced
  • Salt and Pepper to taste

Place all the vegetables and herbs into a bowl and stir together. Spray or drizzle with a touch of olive oil. Add balsamic vinegar, garlic, salt, and pepper. Stir together and allow to sit for 30 minutes or longer. Serve cold alongside the salmon.

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by M. Terry on October 27, 2011  •  Permalink
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Posted by M. Terry on October 27, 2011

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Fun and Fit Halloween Treats

Apple Bites – made with apples and slivered almonds

Owl Sandwich – made with whole wheat bread, peanut butter and cheese

Pumpkin Cheeseball – Use 2% and reduced-fat cheese to lighten this fun, fall centerpiece

Dirt -My version is made with organic yogurt, Whole Foods chocolate cream cookies, and orgainc gummies.

Spider Web Pizza – Use a whole wheat crust and replace the suggested alfredo with some seasoned ricotta (salt, pepper, and garlic), place ricotta in a ziploc, snip of a corner, and pipe onto pizza

Pumpkin English Muffin – made with leftover cheeseball mixture, whole grain english muffin (or bagel or rice cake), and raisins or black olives

Click the ‘like’ button on the right to get new posts from Whole to the Core on your FB wall.

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by M. Terry on October 26, 2011  •  Permalink
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Posted by M. Terry on October 26, 2011

https://wholetothecore.com/2011/10/26/fun-and-fit-halloween-treats/

The Kreator Burger – Beef on a Budget

Watching pennies is a must for most families I know. I love this burger recipe because it is both a delicious sandwich and a money-saver. The mushrooms keep  the burgers and your wallet “beefy”.  This is an excellent opportunity to use the more expensive grass-fed beef without going over your grocery budget.

Kreator Burger,

Clean Eating Magazine, Aug/Sept 2011

  • 8 oz mushrooms, coarsely chopped
  • ½ medium onion, coarsely chopped
  • 1 garlic clove, minced
  • 2 Tablespoons ground chia seeds or 4 teaspoons ground flaxseeds
  • 1 Tablespoon chopped fresh thyme
  • 1 teaspoon dry mustard
  • ¼ teaspoon sea salt
  • ¼ black pepper
  • 1 lb lean ground beef

In a food processor, pulse mushrooms, onion, and garlic until finely chopped. Transfer to a large bowl and add chia/flaxseeds, thyme, mustard, salt, pepper, and beef; mix until combined. Shape into 4, ½” thick patties. Transfer patties to a baking tray misted with oil. Cover and chill for at least 1 hour.

Grill burgers over medium-high heat, turning just once, for a total of about 10 minutes for medium-well. Serve on a bed of greens or on a whole grain bun.

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by M. Terry on October 25, 2011  •  Permalink
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Posted by M. Terry on October 25, 2011

https://wholetothecore.com/2011/10/25/the-kreator-burger-beef-on-a-budget/

‘Eating Clean on the Cheap’ #2! – Greek Nachos

If the Oktoberfest feast was a bit too involved for you this week, here is another clean meal that you can throw together quickly – my Greek Nachos.

So before you head to Publix, write these sale items on your list to make this fun and filling finger food:

  • spinach
  • tomatoes
  • Stacy’s pita chips
  • Publix hummus
  • Jennie-O ground turkey
  • Voskos plain Greek yogurt (for the tzatziki sauce)

What a week! Two clean meals on the cheap- gotta love it!

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by M. Terry on October 20, 2011  •  Permalink
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Posted by M. Terry on October 20, 2011

https://wholetothecore.com/2011/10/20/eating-clean-on-the-cheap-2-greek-nachos/

Next Week’s Snacks Today

The girls and I just made our energy bars that we love! They can each have one for a snack today, and then the rest will be wrapped individually and frozen for next week’s school snacks. Today I replaced the sunflower seeds and almonds with some omega-rich walnuts. The best part of this recipe? Put it all in the food processor and pour into the pan to bake- very little clean-up! Yahoooooo!

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by M. Terry on October 14, 2011  •  Permalink
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Posted by M. Terry on October 14, 2011

https://wholetothecore.com/2011/10/14/next-weeks-snacks-today/

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