Spicy Gazpacho

This soup is served cold and is very refreshing on hot summer nights. It is also great year round when you need a little immune system boost with the raw garlic and onion...you may just want to have a little gum handy ;)

1 28oz can crushed tomatoes
1/2 medium onion (cut into large chunks)
2 cloves garlic (grated)
1 stalk celery (cleaned and cut into large chunks)
1 jalapeno (with ribs and seeds depending on how hot you like it)
1/2 cucumber (cut into large chunks)
handful of baby carrots (10-15)
bell pepper (charred under broiler, skins and seeds removed, cut into quarters)
handful of fresh cilantro
lime (zest and juice)
lemon (zest and juice)
1/4 tsp black pepper
dash hot sauce (depending on how hot you like it)

In a blender or food processor, puree tomatoes, onion, garlic, celery, and jalapeno until blended well and  relatively smooth. Pour 1/2 of the mixture into a pitcher or large bowl.

To the remaining tomato puree, add cucumber, carrots, pepper, cilantro, lemon, lime, black pepper and hot sauce. Pulse a couple seconds at a time until the mixture is blended but still a little chunky. Add to the first half of the puree and mix well.

Refrigerate at least 1 hour for the flavors to blend. Serve topped with more cilantro, sour cream, avocado chunks, or crushed tortilla chips.

The soup alone is SUPER diet friendly, and comes in at 36 calories, 9g carbs, 2g protein, and 109 mg sodium per 1/2 cup. (look for Momvsfood website Spicy Gazpacho in the My Fitness Pal database).

Check this out for more on home roasting fresh bell peppers: Roasted Peppers

Kielbasa and Pepper Skillet

1 16oz package kielbasa, thinly sliced
2 medium onions, sliced  into strips
2 medium bell peppers, sliced into strips
3-4 cloves garlic, smashed and chopped
3 c. pasta or marinara sauce (you can use 1 regular sized jar instead)
1/2 package lasagna noodles or 1/2 bag egg noodles (or pasta of choice)
1 c. shredded mozzarella cheese

Cook noodles according to package directions. If you use lasagna noodles, break them up into pieces about 1" square and scatter them in the water. Reserve 1 c. of the starchy pasta water before draining.

In a wok or large skillet, heat pan on high. Add kielbasa and stir occasionally, letting it brown well on both sides. Add peppers and onions, reduce heat to medium, and cook another 5-10 minutes until softened. Add the sauce, and  the cooking liquid. If you use a jar, swirl cooking liquid around the jar to release sauce on the sides. Stir well.

Add the noodles and toss to coat in the sauce. Top each serving with a sprinkle of mozzarella, and crushed red pepper flakes.

This is also great if you substitute a pound of Italian sausage for the kielbasa.

Stats will vary based on sausage, sauce, and pasta but as is each serving is only 360 calories, 34g carbs, 21g fat, 15g protein, and 937mg of sodium.

Pecan Crusted Tilapia

4 tilapia filets
1 egg
1 TBSP real maple syrup
1 TBSP water
1/2 c pecan halves
1/2 c bread crumbs
1/8 tsp cayenne pepper (adjust to taste)
1/8 black pepper
pinch kosher or sea salt

Heat oven to 400 degrees. Spray a baking sheet with cooking spray.

In a shallow bowl, whisk egg, water, and syrup. Set aside.

In a small food processor, pulse pecans until coarsely chopped. Add bread crumbs and seasonings and pulse a few more times to blend. Pour into a different shallow bowl.

Dredge the fish in the egg mixture, and then in the crumb mixture to coat. Place on the baking sheet and spray the top with cooking spray. Repeat with the other 3 pieces of fish.

Bake 15-20 minutes until deep golden brown and flakes with poked with a fork.

You can find the salad recipe here: Berry Balsamic Salad

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.

Fresh Strawberry Vinaigrette

Dressing
6-8 large ripe strawberries
1 lime
1/4 c. balsamic vinegar
1/8 c. extra virgin olive oil
1 TBSP honey
pinch black pepper

In a small food processor or a blender (I actually use my baby food mill), combine strawberries halved, juice of the lime, and remaining ingredients. Pulse 15-30 seconds until emulsified.

This is great on any salad you would use balsamic on, as a drizzle on strawberry shortcake, or in any other recipe you would use balsamic vinaigrette. Need help putting a salad together? Try this:

Fresh Balsamic Berry Salad (per dinner serving)
Shredded Romaine Lettuce (2 handfuls)
Baby Spinach (1 handful)
1/4 c. fresh blueberries
1 TBSP roasted sunflower kernels
1 TBSP shredded Romano, Asiago, Parmesan, or extra sharp cheddar cheese

Fresh Tomato and Roasted Red Pepper Pasta

10 oz dry shortcut pasta
1 TBSP olive oil
5-10 cloves garlic: crushed, peeled, rough chopped
1/4 c. fresh herbs: sage, basil, oregano, or parsley, washed and rough chopped
1 jar roasted red peppers, rough chopped in the food processor or blender
2 fresh tomatoes, diced into 1/4" chunks
black pepper
sharp cheddar cheese

Cook pasta according to package directions.

Heat a skillet over medium-high heat, then add oil. Add garlic, and sage if that's your herb of choice. Reduce heat to medium and saute until the garlic is golden brown. Add peppers, tomatoes, black pepper, and about 1/2" of pasta water. Let simmer about 5 minutes.

If you are using basil, oregano, or parsley add it after simmering the sauce. Top with grated sharp cheese.

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.”

Steak with Creamy Dijon Gravy

2lb steak
1 TBSP steak seasoning
2 TBSP olive oil
2 TBSP apple cidar vinegar
1 tsp Worcestershire sauce
1/2 c beef broth
6 TBSP dijon mustard
1/2 c cream cheese
2 TBSP minced sage, parsley or chives

Mix seasoning, oil, vinegar, and Worcestershire sauce in a gallon bag. Add steak and marinade 8 hours.

Grill steak to desired temp. Let rest for the juices to settle.

In a small saucepan, whisk broth, mustard, cream cheese, and herbs until smooth. Simmer 3-4 minutes.

Slice steak thin and divide into 4 servings. Pour 1/4 of the sauce over each portion of steak.

Cherry Almond Crumble

1/2 c raw almonds
1 c whole wheat flour
1/4 c brown sugar
1/4 c white sugar
1/2 stick of butter
1 can cherry pie filling

Heat oven to 400 degrees. Spray a 9" glass pie plate with cooking spray, add pie filling to the bottom.

In a food processor, chop almonds. Add flour, sugar and butter and pulse until ingredients combine and make coarse crumbs. Pour the crumb mixture over the cherry pie filling.

Bake for 15-20 minutes until the top is golden brown.

Lemon Garlic Rapini

1 bunch rapini or broccoli rabe
2 TBSP extra virgin olive oil
4 large garlic cloves, crushed and chopped
1/2 lemon
splash white wine or champagne
salt and pepper

Rinse the rapni and cut the bottom inch or two off the stems, depending on how tough they are. Chop the rapini coarsely and blanch in boiling water for 3-4 minutes. Drain well and set aside.

Heat pan on high heat and add oil. Swirl around the pan and add garlic. As soon as garlic browns, add the greens and saute a couple minutes to brown. Add lemon juice, splash of wine or champagne and salt and pepper. Cook another minute and serve.

Creamy Coleslaw

1/4 c nonfat Greek yogurt
2 TBSP horseradish sauce OR 1 3/4 TBSP mayo and 1 tsp horseradish
1 tsp lemon juice
1 tsp Dijon mustard
1 1/2 tsp apple cidar vinegar
1/4 tsp celery seed
1/8 tsp ground black pepper
1/2 bag coleslaw mix (7oz) or 3 cups shredded cabbage and carrots

In a medium serving bowl, whisk everything but the vegetables to form a smooth dressing. Add shreds and toss to combine. Refrigerate 30 minutes, then stir again and return to fridge for another 30 minutes before serving.

Salmon with Sour Cream Sauce

4 salmon fillets
1 TBSP extra virgin olive oil
1/2 tsp MDP's seasoning
1/2 c light sour cream
1 TBSP apple cider vinegar
1/2 tsp dried dill
1/8 tsp curry powder (can substitute garlic or onion powder to suit taste)

Preheat broiler to high setting. Place salmon on a baking sheet. Drizzle salmon fillets with olive oil and sprinkle with MDP's seasoning, turning to coat both sides. Place under the broiler and cook about 5-10 minutes per side (depending on thickness) until browned and and flaky when poked with a fork.

In a small bowl, whisk sour cream, vinegar, dill and curry (or sub) until smooth.

Serve each fillet topped with 1/4 of the sauce mixture.

Almond Cookies

1 3/4 c. white flour
1/2 c. whole wheat flour
1 tsp baking soda
3/4 tsp salt
2 sticks of softened, unsalted butter
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
2 tsp almond extract
1 c. sliced almonds
1/2-1 c. sesame seeds

Preheat even to 375 degrees.

In a medium bowl, combine first 4 ingredients. In a large bowl (or the kitchen aid mixer bowl), beat next 4 ingredients until creamy. Add eggs, separately until incorporated into mixture. Add almond extract, then flour mixture and beat until well blended.


Mix in the almonds. Roll dough into 1" balls and dip half in the sesame seeds to coat. Cook on a cookie sheet seed side up. Bake for 8-10 minutes until browned.

Sticky Ribs

1 rack beef ribs
1/4 c. soy sauce
2 TBSP honey
1 TBSP molasses
1 TBSP orange marmalade
1 tsp siracha
1/4 tsp ground ginger (dry)
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp five spice powder

Use all ingredients (but the ribs) to make a marinade. Cut the ribs between the bones and marinade for 2-3 hours.

Lay ribs on a broiler pan or baking sheet lined with a cooling rack. Cover in foil and bake at 300 degrees for 1 hour.

Turn broiler on to medium. Remove heat and broil for 5 minutes per side, alternating until both sides are charred and crispy.

Pull-Apart Pizza Bread

4 cans refrigerator biscuits (the small cans, sometimes they come right in a 4 pack)
1 c. pasta, pizza, or marinara sauce
1 c. mozzarella
1/2 c. grated parmesan
1 c. pepperoni, chopped
1 tsp Italian seasoning

Heat oven to 350 degrees and grease a bundt pan.

Place sauce in a large bowl. Cut biscuits into quarters, and add to the sauce. Toss the biscuit pieces to coat with the sauce, and add cheeses, pepperoni, and italian seasoning. Spread mixture evenly in the bundt pan, and bake for 40-45 minutes until golden brown.

Allow to cool 15 minutes and remove from the pan. Serve room temperature, tear chunks off and serve with additional sauce to dip.

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Portobello Barley

1 TBSP olive oil
6 c dried barley
2 portobello caps, coarse chopped
1/2 medium onion
2 cloves garlic
1 14oz can diced tomatoes (fire-roasted, stewed, Italian, w/green chilis are ALL good!)
1 8oz can tomato sauce
salt and pepper

Cook barely according to package directions.

While barley is cooking, heat a dutch oven over medium-high heat. Add oil once pan is hot and swirl to coat. Add onions and garlic. Saute a couple minutes, and add mushrooms. Cook until veggies are browned.

Add tomatoes and stir to release any brown bits on the bottom of the pan. Add salt and pepper to taste.

Drain barley and add to tomato mixture. Stir well to combine.

Whipped Cream Frosting

Pompa's Birthday Cake

1 8oz block cream cheese
1/2 c powdered sugar
1 tsp vanilla extract
1 tsp almond extract
2 c heavy cream

In a mixing bowl with the whisk attachement, beat first 4 ingredients until smooth and well combined. Slow pour in the heavy cream and whisk on high speed until firm and stiff peaks form.

I remember as a little girl my birthday cake would be chocolate with homemade whipped cream and strawberries. Not only is this a light summery version of chocolate cake but now it makes me feel like I went back 25 years in time.

Juicy Turkey Burgers

3 lbs ground turkey
1 packet onion soup mix
1 TBSP chili sauce or siracha
1 TBSP low sodium soy sauce
1 TBSP Worcestershire sauce
1/2 TBSP MDP's seasoning

Mix ingredients together and let stand 15 minutes. Shape into 9 balls and flatten into patties. Make a dent in the center of the patties (this keeps the patty from rising in the center while you cook it). Freeze any extra burgers for later use by placing on a baking sheet lined with wax pepper, freezing until hard, and storing in a freezer bag.

Chow Mein Soup

1 TBSP olive oil
1 large onion, chopped
2 c. celery, chopped
4 cloves garlic, thin sliced
2 c. bean sprouts
2 1/2 c. chicken stock + 2 1/2 c. water OR 5 c. chicken broth
2 c. snow peas or sugar snap peas
1 c. frozen shelled edamame
1 TBSP soy sauce
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp coriander
1/4 tsp crushed red pepper
1/4 tsp five spice powder

In a stock pot or dutch oven, heat oil over medium heat and add celery, onions and garlic. Cook 5-10 minutes until translucent. Add bean sprouts and their liquid, and the stock/broth/additional water. Bring to a slight boil. Add pea pods and seasonings. Cook 5 minutes and turn off heat.

Garnish with sliced green onions and chow mein noodles.

I like this as a side dish when we have a little faux Chinese takeout dinner, but you can also make it as a main course. Just add 1 lb of your favorite protein. Just like when I make regular chow mein, I cook the meat in the oil to brown before adding the vegetables and the same of the recipe as written.

While the sodium is a little high, the meat-free version is under 100 calories a bowl!