Yes. I am here to tell you that it is possible for you to be turning on your oven in the middle of August (especially if you live in central Ohio where it was a cool 58 degrees this morning!) and this recipe is the perfect reason to do it.
First, I recently received a question asking me what healthy snacks I like to eat. So here are my top five picks in no particular order:
1. Dry Roasted Almonds (I usually eat a handful (about 15) for a quick 100 calorie pick me up)
2. Carrots plus a couple tablespoons of hummus
3. Roasted Kabocha Squash (Love this squash! It is so sweet and pairs well with peanut butter or a laughing cow)
4. A light Laughing Cow cheese spread in a tortilla (you can add veggies but sometimes I just like the taste of carbs and cheese)
5. A smoothie like this one
I like my snacks to contain a little nutrition and staying power and all these options are great for meeting both of these requirements.
Back to business. . .
The following recipe was so delicious that I am making it again tonight for dinner since I haven’t stopped thinking about the last one I made.
It is a quick and healthy “stromboli.” I got the idea from here and adapted the recipe to use what I had on hand.
4 oz of ground turkey breast
a handful of sliced mixed bell peppers
1/2 of a small onion thinly sliced
2-3 sliced mushrooms (optional)
1 flatout flatbread
1 light laughing cow cheese
tomato sauce (for dipping)
Preheat oven to 350 degrees. Brown the ground turkey in a nonstick skillet sprayed with cooking spray for 2 minutes before adding the bell peppers, onion and mushrooms (if using). Continue cooking until the veggies are softened (you can add some italian seasoning and garlic at this point for a more prounounced “pizza” flavor). Lay the flatout on a cookie sheet. Spread the laughing cow over the entire flatout. Spoon the turkey and veggie mixture down the center of the flatout and roll up like a burrito. Bake in the preheated oven for 10 minutes. Allow to cool slightly before cutting in half and serving with tomato sauce for dipping. Enjoy (I sure did 😉 )!
I just got back from a trip to Allentown, PA to visit my grandparents for a week. It takes a solid 8 hours to travel from Columbus to Allentown. During one of our many rest stop breaks we happened upon a woman selling peaches from her farms that she had picked that day. Peaches in my opinion are one of the tastiest fruits there is but you have to get them at their utter peak or they are mealy and require a lot of sweetening in order to palatable. Well, these peaches were neither.
They were so juicy and not mushy at all–meeting all the qualifications of the perfect peach. Since, I don’t get to work with perfect peaches very often I thought I would make a meal that would highlight them.
Sweet Peach, Chicken and Goat Cheese Salad (Serves 1)
3 cups of arugula
Shredded Chicken Breast (about 4 oz)
1 oz of crumbled goat cheese
1/2 cup finely chopped (or sliced) fresh peach
basalmic vinigarette dressing (I made my own using this recipe)
Layer arugula, chicken, goat cheese and fresh peach. Drizzle with dressing. Enjoy with a slice of thick multi-grain bread for a simple summer supper.