Ingredients

• 4 teaspoons canola oil, divided
• 1 14 oz. package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 1 large sweet potato, peeled & cut into 1-inch cubes
• 1 small sweet onion, thinly sliced
• 1 14 oz. can light coconut milk
• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 2-3 teaspoons Thai red curry paste
• 1 orange bell pepper, seeded and chopped into ½” pieces
• 5 oz. cremini mushrooms , sliced
• 1 tbsp. brown sugar
• 2 tsp. lime juice
• Salt, to taste (¼ – ½ tsp.)
• Sriracha, to taste (I like it spicy so I add A LOT)
• Assorted Garnish: Lime wedges, Fresh cilantro, chopped & Green onions, julienned  

Directions

1. Heat 2 tsp. canola oil in a large skillet over medium-high heat. Add tofu and sauté, stirring often until brown and crispy, Approx. 8-10 minutes. Transfer out of pan to a plate.
2. Heat remaining canola oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
3. Add onion and sauté for 2 minutes.
4. Add coconut milk, broth, red curry paste, bell pepper and mushrooms. Bring to a boil; reduce to a simmer and cover. Cook for approximately 5 minutes, stirring occasionally, until the sweet potato is almost tender.
5. Add cooked tofu and brown sugar; return to a simmer and cover, cooking for an additional 2-4 minutes.
6. Just before you are ready to serve stir in lime juice, salt and Sriracha.
7. Serve with a scoop of brown rice on top* and sprinkle with garnish.

*Note: I learned a tip from a Rachael Ray that when serving curries and the like, it is best to serve rice on top of the curry instead of the other way around so that the rice doesn’t soak up all the liquid immediately. Good tip.

Recipe Rating: 4 out of 5 stars

Ingredients

1 ½ pounds ground turkey

1 small yellow onion, chopped

½ cup bread crumbs

1 egg, beaten

1 cup grated Parmesan

2 tablespoons Dijon mustard

1 cup flat-leaf parsley, chopped

1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces

Kosher salt and pepper

Directions

1. Heat oven to 400° F.

2. Combine the turkey, onion, bread crumbs, egg, Parmesan, Dijon mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish. <<Quick Tip: A loaf pan isn’t the best choice for meat loaf. Use a large pan with 1 1/2- to 2-inch sides, or a 7-by-11-inch baking dish instead.>>  

3. Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

Recipe Rating: 3.5 out of 5 stars

Click on the link for the original Real Simple recipe. http://www.realsimple.com/food-recipes/browse-all-recipes/turkey-roasted-red-pepper-meat-loaf-10000001707656/index.html

Ingredients

2 (4-ounce) hot turkey Italian sausage links, casings removed

1 tablespoon butter

3 cups chopped onion

4 oz. sliced cremini mushrooms

1½ pounds red potatoes, coarsely chopped

½ teaspoon kosher salt

½ cup fat-free, lower-sodium chicken broth

Cooking spray

¾ cup (3 ounces) shredded Swiss cheese

2 tablespoons chopped fresh thyme

Directions

1. Preheat oven to 400°.

2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.

3. Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.

Recipe Rating: 4.5 out of 5 stars

Click on this link for the Cooking Light recipe http://www.myrecipes.com/recipe/turkey-sausage-potato-gratin-50400000116795/

Crispy Pork Medallions

Ingredients

2 tablespoonsDijonmustard

1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions

½  cup panko (Japanese breadcrumbs)

1 tablespoon chopped fresh thyme

1 tablespoon minced fresh parsley

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

Directions

1. Preheat oven to 450°.

2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.

Roasted Root Vegetables

Ingredients

8 oz. quartered small red potatoes

2 thinly sliced carrots

2 thinly sliced parsnips

1 tablespoon olive oil

Salt and Pepper

1 garlic clove, minced

Directions

Combine red potatoes, carrots, and parsnips in a medium bowl. Add 1 tablespoon olive oil, salt, freshly ground black pepper, and minced garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes. Serves 4

Recipe Rating: 4 out of 5 stars

Click on the following link to the actual Cooking Light recipe:

http://www.myrecipes.com/recipe/crispy-pork-medallions-50400000116717/

With that said… it was the most LABOR INTENSIVE meal I’ve made in a long time. The recipe gives a hands on time of 58 minutes. I don’t think so! Maybe if I were a contestant on Top Chef. From making the stock from scratch to making a perfect roux this recipe was hands on and took some time. I don’t believe all recipes need to be quick and easy but for the purpose of this blog that is what I’ve chosen to focus on.

So for those interested… please see a link below for the recipe. It really was quite good but give yourself some preparation/cooking time (We ended up eating after 9:00 p.m.!!) Also, I would add a little salt and some more spice. I ended up adding both to taste at the end.

Recipe Rating: 3.75 out of 5 stars

http://www.myrecipes.com/recipe/smoky-shrimp-chicken-gumbo-50400000116793/

Basil Spaghetti With Cheesy Broiled Tomatoes

Ingredients

12 ounces spaghetti

3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices

3 tablespoons olive oil, plus more for the baking sheet

kosher salt and black pepper

8 ounces fresh mozzarella, grated

1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving

2 cloves garlic, chopped

1/4 to 1/2 teaspoon crushed red pepper

3/4 cup torn fresh basil leaves, plus more for serving

Directions

1.Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.

2.Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.

3.In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.

4.Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

Pan Roasted Cauliflower

Ingredients

2 tablespoons extra-virgin olive oil

1 head cauliflower, cut into large florets and sliced about ¼” thick

1 teaspoon garlic, chopped

2 tomatoes chopped

Italian parsley, chopped

Directions

1.Heat a large skillet over medium-high heat. When the pan is hot, add the oil and sauté the cauliflower. Let brown a little, then stir, flipping the pieces over to brown on the other side.

2.Add the garlic and sauté for another minute or so. Be careful not to let the garlic burn, which produces a bitter taste.

3. **Jill’s smart idea** Add two freshly chopped tomatoes and parsley after you have browned the cauliflower. Then cook until the vegetables are soft.

Recipe Rating: Real Simple Pasta 3 out of 5 and Family Chef Cauliflower 4 out of 5

Click below for links to both recipes

http://www.realsimple.com/food-recipes/browse-all-recipes/basil-spaghetti-broiled-tomatoes-00000000058644/index.html

http://www.jewelsandjill.com/node/26

Here’s the meal plan for this week; I will blog about the recipes and let you know how they turn out.

Meatless Monday- Basil spaghetti w/ cheesy broiled tomatoes & roasted cauliflower (Real Simple & The Family Chef cookbook)

Tuesday- Smokey Shrimp & Chicken Gumbo – (Cooking Light)

Wednesday- Crispy Pork Medallions w/ roasted root veggies – (Cooking Light)

Thursday- Turkey Sausage, Mushroom & Potato Gratin – (Cooking Light)

Friday- Broccoli, Chicken & Rice Bowls – (Cooking Light)

Saturday- Turkey & Roasted Red Pepper Meatloaf w/ green salad (Real Simple)

BONUS: Oatmeal Cherry Chocolate Cookies (Cooking Light)

Here’s to a Great Week!

I found this recipe in Real Simple magazine and to be honest, I didn’t change a thing. It was in fact REAL SIMPLE and easy to follow. With the butternut squash and spinach, the meal is full of vegetable goodness and in addition barley is known for many health benefits including intenstinal regularity and the lowering of cholesterol. Can I get a whoop, whoop?

Ingredients

• 2 tablespoons olive oil
• 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 1 onion, finely chopped
• kosher salt and black pepper
• 1 cup pearl barley
• 1/2 cup dry white wine
• 3 cups low-sodium vegetable broth
• 5 ounces baby spinach
• 1/2 cup grated Parmesan (2 oz)
• 1 tablespoon unsalted butter

Directions

1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.
2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.
3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

Click on the link to take you to the recipe. http://www.realsimple.com/food-recipes/browse-all-recipes/baked-barley-risotto-00100000070986/index.html

The meal was nicely accompanied by a Nobilo Sauvignon Blanc. I hope you enjoy!

Recipe Rating: 4 out of 5 stars

Ellie says the following about the following soup recipe “It is like a girl-next-door chicken noodle soup that’s traveled abroad and returned with an intriguing flair”. It is lowfat but oh so satisfying. The eggs & lemon juice mixture serve as a thickener to the soup which make it so creamy you would think there was actual cream in the soup. I added a 1/2 tsp. dried oregano along with the thyme well because I felt like it. And it was GOOD!
Lemon Chicken Soup with Orzo
Ingredients
4 teaspoons olive oil
8 ounces skinless — boneless chicken breast halves, cut into small chunks
1 pinch salt — plus more to taste
1 medium onion — diced (about 1 1/2 cups)
2 stalks celery — diced (about 1/2 cup)
1 medium carrot — diced (about 1/2 cup)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
6 cups low-sodium chicken broth
1 cup orzo — preferably whole wheat
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste

Directions
Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.

Makes 4 servings, Serving size: 1 1/2 cups

Per serving: Calories 280; Total fat 10g (Sat fat 2g, Mono fat 6g, Poly fat 1g); Protein 26g; Carb 22g; Fiber 2g; Cholesterol 139mg; Sodium 291mg

**Note: Be sure to follow the directions and do not boil the soup after you add the egg mixture or you might have scrambled soup! Ick.

Recipe Rating: 4 out 5 stars

Ingredients

• 1/2 cup packed fresh cilantro leaves, minced
• Zest from 1/2 a lemon
• 1 clove of garlic, minced
• 1 tbsp. red-wine vinegar (1 tbsp.-ish since I never really measure things that is my best guesstimate…)
• 2 tbsp. Vegenaise (Egg-Free Mayo)
• 1 tsp. chili powder
• 1/2 tsp. ground cumin

• 1 large red bell pepper, seeded and cut into 1″ pieces
• 1 large green bell pepper or 2 poblano peppers, seeded and cut into 1″ pieces
• 1 large sweet onion, cut into skewerable chunks
• 1 tbsp. extra-virgin olive oil
• Salt & Pepper and Chili Powder, to taste

Directions

Combine cilantro, lemon zest, garlic, vinegar, Vegenaise, chili powder and cumin in a bowl. Mix together well and season with salt and pepper. Cover and place in the refrigerator.

Toss the peppers and onions in olive oil and place on skewers. Sprinkle the assembled skewers with salt, pepper and chili powder. 

Grill skewers, turning at least once, for about 6-8 minutes or until desired doneness.

Serve along with couscous and the zesty cilantro dipping sauce. Nummy!

Recipe rating: 3.5 out of 5 stars