Entrees, Garden, High Protein, Traditions

Mediterranean Lamb Bowls

Summer delight in a lamb bowl

Summer fresh herbs and veggies from the garden add an extra fresh element to this easy and tasty bowl. I discovered a ground lamb package in the freezer and wanted lighter than a Shepards pie. Fresh picked cherry tomato, mint, parsley, cucumber, all bring flavors of Greek cuisine. You could make this with ground pork or chicken – seasoning heavy will be key straying from the earthiness of lamb.

  • 1 pound ground lamb
  • 1 cup chopped sweet onlion
  • Med chopped cucumber seeded
  • Two cloves garlic minced
  • Fresh parsley broadleaf
  • Fresh mint
  • hummus (store bought original)
  • 1/2 c craisins or golden raisins
  • Turmeric rice
  • Olive oil
  • Feta cheese crumbled
  • Greek olives
  • Paprika 2 tsp
  • Pepper flakes optional
  • Garlic powder 2 tsp
  • Salt and pepper
  • 2 tsp all spice
  • Warm pita bread
  • Tziziki sauce optional ( I make sour cream chopped garlic, minced cucumber, lemon salt and pepper)

Prep veggies. Chop onion and cucumber. Wash cherry tomatoes and quarter. clean parsley rough chop as well as mint.

Fresh is best from the patio garden

Easy rice. 1 cup jasmine in the rice cooker with two cups water and dash of salt. Once cooked add olive oil and two tsp ground turmeric and tablespoon butter. Easy. Rice is done.

Rice cooker easy turmeric rice

Brown your lamb with 1/2 c onion, garlic and dried seasonings and bay leaf. Drain well in fine strainer on paper towel. Lamb has a-lot of fat. Bring back to pan and add your craisins, fresh chopped mint and parsley. Keep warm for bowls. (Salt and pepper to taste) always taste your cooking as you go.

Prep veggies ready for bowls

Assembly time! I add a big dollop of hummus center on a bed or rice and then assemble your ingredients. Warm your pitas (simple toaster) and drizzle with oil paprika and fresh chopped herbs. Delish!

The cute hubby is pleased.
Delish.
Entrees, Garden, High Protein, Poultry, Vegetable

Zucchini boats w Italian Chicken Sausage

What a simple lowfat option for those large zucchini’s coming from the garden this time of year. Trying to keep my eating more lowfat and clean Im forced to avoid my favorite fried zucs.this was so easy and delicious! Its also lowfat!

  • Large zucchini
  • Italian chicken sausage 98 percent ff
  • Chopped 1/4 cup each onion, red bell, green bell, cored center of zuc, two. Garlic cloved
  • Tsp garlic powder
  • 1 egg
  • 1/2 cup italian seasoned breadcrumbs
  • Two springs fresh basil stemmed and chopped
  • 1/2 tsp black pepper
  • Jared marinara sauce
  • Parm and or mozzarella shreaded

Cut ends and then lenghtwise zucchini

Pending size half to fit baking dish

Carefully core out soft centers fine chopping half for meatloaf mixture.

Mis meat, chopped veggies, seasonings , egg breadcrumbs together and form into loafs on sectioned squash. The sausage already is heavy seasoned and simply delicious!

Arrange over 1 cup sauce in cooking dish.

Sprinkle w parmasean optional

Bake 400 degrees 40 minutes

Cover with mozzarella and bake 5 more minutes to melt.

Served over whole wheat basil pasta

Angel hair wholewheat pasta is so delicious and a bit lighter than the white flour version . I cook according to the box and then toss w olive oil, crushed chopped fresh basil and salt and pepper

Simple delicious!!

Entrees, High Protein, Poultry

Lil’ Chicken on the BBQ with sweet espresso glaze

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What a fun twist to just chicken…. make up cute little Cornish game hens on the BBQ.  My oldest sister taught me the fun of the tiny chicken that packs a great flavor and easy to prep.  They come in all sizes… tonight I had two rather large birds so I cleaned and halved them for four good servings.

These have been in the freezer for a while so I thawed in the fridge overnight and cleaned and split with cooking shears down the breast bone. Toss in some olive oil and garlic grilling seasonings and black pepper.   Allow to sit at room temp for 20 minutes.  I sear all sides on a HOT grill and then turn grill down to med (375-400 degrees) for 30 minutes. Leaving the skin side up to roast.  as they roast slathering with sauce periodically.  The espresso BBQ saucecreates  a sweet glossy glaze,  Light foil half way to 165 degrees.

Summertime I like to do as much cooking outside to keep the house cool from the summer heat. So adding a skillet of yellow potatoes with peppers and onion make a nice dancing partner on the plate for this evening meal. This one I even throw together after a long work day.  Easy clean up.

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Entrees, High Protein, pork

Cast Iron Pork Loin with Raspberry habanero glaze

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Simple but so delicious is this stovetop/oven roast.  its a great option for work nights because it cooks up super fast and yummy.

  • Pork loin roast
  • olive oil
  • cast iron skillet ( seasoned preferably)

sauce -mix in a small bowl

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  • 2 TBS  Raspberry habanero jam
  • 2 TBS Brown Mustard
  • 2 TBS Soy sauce
  • 2 TBS Brown Sugar
  • 1 TBS Weber roasted garlic herb rub
  • extra heat tsp chili flakes optional

preheat over to 375

sear pork loin in hot skillet with oil on all sides

pour glaze over the meat in the hot skillet.

cover tightly with foil- very hot so carefully and place in oven 30-40 minutes or until roast reaches 165 degrees.  Don’t overcook.

Remove meat from pan and allow to rest for 10 minutes before slicing.

reserve Drippings for added sauce to drizzle over meat, rice , potatoes or just to dip your bread into.  So good.

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