Your Stomach Will Thank You
I prepared the meals below for dinner, and had enough for two lunches, as well. They complimented each other extremely well because I didn't miss the bun.
Mozzarella Stuffed Turkey Burger (pg. 259). I chose this meal so I'd be sure to use up some fresh mozzarella I had in the refrigerator. Basically, you chop some fresh basil, mix it into the ground turkey, make patties, and then stuff a good chunk of mozzarella into the center. I made enough for 3 meals (three 6-ounce patties and three 8-ounce patties for the hubby). Again, this meal was a home run. I did add a teaspoon of sugar-free ketchup on the side, and dipped each piece into it.
Chopped Italian Salad (pg. 172 in 'Sexy Forever"). First, I made my own vinegar and oil dressing (enough for 3 days). Suzanne would be proud (see below). Then, to the chopped greens I added small chunks of Genoa salami (I had the deli department slice it 1/4" thick), fresh mozzarella, green onions, and pepperoncini. I didn't know what pepperoncini was, so I did an online search. Basically, it's an Italian or Greek sweet pepper and you can find them in a jar next to the olives and pickles.
This salad was out of this world, mainly because I love Genoa. And the homemade dressing was simply devine. It really made a difference over store bought stuff.
Italian Vinaigrette
3/4 cup EVOO (extra virgin olive oil)
1/4 cup white wine vinegar
1/2 tsp. minced garlic
1/2 tsp. dried oregano
1 Tbsp. chopped parsley
Kosher salt and ground white pepper (ground black pepper)
Place all ingredients in a blender or jar with a lid. Mix (or shake) for about 10 seconds. Let stand for 30 minutes to let the flavors meld. Then give it a good shake before serving.
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