Healthy, Home-Style Recipes for 2012
While everyone is busy writing down their New Year’s resolutions to “lose 10 pounds” and “ exercise 5+ hours a day”, I have been focusing on the positive things I have gained during 2011. Sure, I may have gained a few pounds, big deal! 2011 has been about so much more than the numbers on the scale! 2011 has been about feeling good and being active. I learned how to ride a bike! I went swimming in the Bermuda triangle! I even started lifting weights! More than that, I have learned to appreciate food and to see it through new, health-focused eyes. A recipe does not have to be taken at face value and blindly followed down a path to cholesterol filled doom! (Okay, maybe that was a little dramatic, but you get my point.) In 2012, take charge of your kitchen and learn to reinvent your favorite recipes into healthier versions that don’t sacrifice flavor! Paula Deen promised Dr. Oz that she will commit to a healthier lifestyle in 2012. If the Queen of Butter can do it, so can you!
Here are two of my favorite made-over, home-style recipes. I hope they bring you and your family health and happiness in the New Year!
Baked Macaroni & Cheeze
- 12 oz. Gluten Free Elbow Shaped Pasta
- 2 Tbsp Trans Fat Free, Dairy Free Margarine
- 1 cup White Onion, diced
- 1 1/2 Tbsp Corn Starch
- 2 1/2 cups Unsweetened Non-Dairy Milk of choice
- 1/4 cup Nutritional Yeast Flakes
- 1 Tbsp Tahini (Sesame Seed Paste)
- 2 Tbsp Lemon Juice
- 1/2 tsp Salt
- Freshly Ground Black Pepper
- 1/2 tsp Ground Mustard
- dash Garlic Powder
- 1/4 tsp Tabasco Sauce
- 1/8 tsp Nutmeg
- 1/2 tsp Turmeric
- 1/4 tsp Paprika
- 1 cup frozen Peas, defrosted
- 3 slices Udi’s Gluten-Free Whole Grain Sandwich Bread, toasted
- 2 tsp Italian Seasoning
- 1/2 pint Grape Tomatoes, halved
- Preheat oven to 350 degrees F.
- Cook pasta according to package instructions until just al dende, drain, and set aside.
- Place toasted Udi’s Gluten-Free Whole Grain Sandwich Bread in a food processor, along with 2 tsp Italian Seasoning. Pulse until bread crumbs are formed.
- Melt margarine in a medium saucepan over medium heat.
- Add onion and cook until soft.
- Stir in Sorghum Flour to create a roux and cook about 10 seconds.
- Whisk in Non-Dairy Milk and bring to a bubble.
- Reduce heat to low and add Nutritional Yeast through Paprika.
- Once the sauce has thickened toss with cooked pasta and stir in the peas.
- Pour pasta into a 9×13 casserole dish sprayed with non-stick cooking spray and sprinkle with breadcrumbs and tomato halves.
- Bake until bubbling, about 25 minutes.
Turkey and Spinach Meatball Sandwich
(Gluten-Free, Dairy-Free, Nut-Free)
- 2 pounds 94% lean, Ground Turkey
- 12 oz. frozen Spinach, defrosted and drained
- 1/2 small Onion, diced
- 3 medium clove Garlic, minced
- 1 large Egg
- 1/4 cup Low Sodium Vegetable Stock
- 1/2 cup Brown Rice Flour
- 2 slices Udi’s Gluten-Free Whole Grain Sandwich Bread, toasted
- 2-3 Tbsp Nutritional Yeast Flakes
- 1/2 tsp Rubbed Sage
- 1/2 tsp Rosemary
- 1/2 tsp Thyme
- 1/3 tsp Nutmeg
- Salt to taste
- fresh ground Black Pepper to taste
- Marinara Sauce, heated
- Udi’s Gluten-Free Hot Dog Buns
Place toasted Udi’s Gluten-Free Whole Grain Sandwich Bread in a food processor. Pulse until bread crumbs are formed.
Preheat your oven to 400 degrees F.
Line a baking sheet (with a lip) with foil and spray with non-stick cooking spray.
Now, it’s time to get messy! Roll up your sleeves, take off your rings, and dig in! Use your hands to thoroughly combine the ingredients in a large bowl. No liquid should remain.
Roll meatballs into balls about 1 inch in diameter and place on your prepared baking sheet.
Bake in a 400 degree oven about 20 minutes, until cooked through.
Place 3 meatballs on an Udi’s Gluten-Free Hot Dog Bun. Top with marinara sauce.
These meatballs freeze beautifully! Just let them cool completely, toss them in a freezer bag, label and date them, and place them in your freezer.