Friday, June 1, 2012

May, June, July, and August Meals!

(See the "Dinner Recipes" tab above for more information on this post!)

Life is about to get very busy here in about 6 weeks (give or take!).  :-)  I've been gathering ideas for healthy meals that I plan to make over the next few months.  I've also started my search for freezer meals so I can begin to make some meals ahead of time.
Here are our recipes to try for May, June, July, and August!!

Turkey Sloppy Janes (from a Whole Foods publication, not sure which one)
1 yellow onion, chopped
1 green bell pepper, chopped
3 TB no-salt-added tomato paste
1 cup grated carrots (from 1 large carrot)
3/4 ground turkey breast
1 (15 oz) can no-salt-added tomato sauce
4 tsp balsamic vinegar
5 tsp yellow mustard

Heat a large skillet over medium-high heat.  Add onion and pepper and cook until starting to stick and lightly brown, stirring frequently, 4 to 5 minutes.  Stir in tomato paste, carrots and 2 TB water and cook 2 minutes longer or until carrots are tender, stirring occasionally and scraping any browned bits from the surface of the pan.  Add turkey and cook 3 minutes or until turkey is no longer pink, stirring to break it up as it cooks.  Stir in tomato sauce, vinegar, mustard and 1/2 cup water and bring to a boil.  Reduce heat to low, cover and simmer 15 minutes to blend flavors.  Serves 4.

Garden Fresh Pasta with Tomato-Basil Sauce (recipe from vendor at Amelia Island Farmer's Market)
1 lb linguine, uncooked (I plan to use spinach)
4 medium tomatoes, seeded and chopped
1 15 oz. can Italian-flavor tomato sauce
2 tbsp. chopped fresh basil
1/2 tsp. freshly ground black pepper
1 tbsp. vegetable oil (I plan to use olive oil)
1 lb. fresh asparagus cut 1-inch (about 2 cups)
1 medium zucchini or yellow squash, halved and thinly sliced
1 medium red bell pepper, cut in 1/2-inch pieces
Freshly grated Parmesan cheese
Prepare pasta according to directions; drain.  In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring to a boil.  Reduce heat, cover and simmer 20 minutes.  Remove cover and cook, stirring occasionally, 15 to 20 minutes longer, or until slightly thickened.  In a large skillet, heat oil over medium-high heat.  Add asparagus, zucchini, and bell pepper.  Stir-fry until vegetables are tender.  Combine pasta with vegetable mixture and toss well.  Spoon tomato sauce over pasta and sprinkle with Parmesan cheese.  Serves 6.

Linguine and Spinach Pesto (recipe from vendor at Amelia Island Farmer's Market)
1 lb. linguine, uncooked (I plan to use spinach)
1 10-oz package frozen spinach, thawed, well drained
2 tbsp. vegetable oil (I plan to use olive oil)
1/4 cup grated Parmesan cheese
2 tbsp. chopped parsley
2 cloves garlic
1/2 tsp. salt
1/2 tsp. dried basil
2 tbsp. butter
1/3 cup water
4 oz. crumbled feta cheese
Prepare pasta according to directions; drain.  In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt, and basil.  Blend at medium speed or process until finely chopped.  Melt butter in water.  With blender or processor running, gradually pour in melted butter mixture until blended.  Toss with pasta.  Sprinkle feta on top and serve.  Serves 8.

Strawberry Spinach Salad (from my friend, Rachel)
8 cups fresh spinach leaves (or 2 bags of spring mix salad)
1 pint fresh strawberries, sliced
1 can (11-ozs) mandarin oranges, drained
1/4 cup thinly sliced red onion
1/4 cup sliced no-salt-added almonds
Thickly-grated Pamesan cheese
1/2 cup olive oil
1/3 cup sugar
1/4 cup apple cider vinegar
1 tbsp. poppy seeds
1 1/2 tsp. finely chopped red onion
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
Combine all the salad ingredients in a bowl. In a jar with a tight fitting lid combine the dressing ingredients; shake well.  Drizzle over salad and serve immediately.

Freezer Meals
Cilantro Lime Chicken with Black Beans and Corn
Divine Chicken
Slow-Cooked Beef Fajitas (will use chicken instead)
Teriyaki Chicken
Savory Chicken
Healthy Mama BBQ Chicken
Crock-Pot Chicken Enchilada Soup

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