Turkey Pasta Pie Using Leftovers

This recipe is simple and delicious, and makes good use of left-over poultry as well as spaghetti. It is similar to the old-fashioned version of tuna noodle casserole.  This is a great way to bring a balanced meal to the dinner table using the leftovers in your fridge.

3 cups cooked pasta (preferably whole wheat)
3 eggs
2 cups left-over turkey or chicken-chopped
3 garlic cloves-pressed
1 sm. red onion-chopped
1 small red pepper-chopped or sliced
1-½ cups broccoli florets-chopped
6 oz. Parmesan cheese-whole piece-grated
1 jar (16 oz. Alfredo Sauce)

Directions:

1. Combine cooked pasta, eggs, a little parmesan cheese and a little of the Alfredo sauce. Press gently into a casserole pan and bake for 10 minutes at 350º.
2. Combine all other ingredients, reserving about ½ the cheese. Spread mixture over finished pasta and sprinkle with cheese. Bake for 30 minutes or until hot.

All alfredo sauce in a jar is not created equal.  Check your ingredient list to see that you are getting a quality real-food product.  Alfredo sauce made from a real dairy product will never be low calorie or carb free.  It is better to pick real food ingredients that give you all the nutrients you need to maintain a healthy life style.

Home Made Garden Tomato Salsa

A Family Favorite Recipe Salsa

This is an easy and delicious recipe that makes the most of those flavorful summer tomatoes. I make it year round using hydroponically grown vine ripened tomatoes to get that Summer flavor in the Winter. This family favorite recipe is one of the many recipes that we enjoy year round with vine ripened tomatoes.

4 medium tomatoes, peeled, seeded and chopped
2 tablespoons chopped green onion
1/2 cup fresh-snipped cilantro
1 teaspoon white vinegar
1 teaspoon fresh lemon juice
1/4 teaspoon salt

1. Chop tomatoes into a medium bowl, dice and slice green onion, place in bowl. 
2. Remove the stems from the cilantro and chop or snip with kitchen shears.
3. Add cilantro and remaining ingredients to tomato mixture; mix gently.
4. Cover; chill until ready to serve.

Ask The Grower

Farmer’s markets are a great way to improve your food purchases. When you go to farmers markets you can ask the grower questions that give you a better idea on the food you are purchasing. Taking advantage of the opportunity to talk to the grower (or buyer) can improve the quality of food you buy as well as the price.  Examples of questions to ask the grower or buyer are:

• Did you grow it or buy it?
• How many times was this sprayed with pesticides?
• How long has it been in storage?
• Do you have anything pesticide free?
• Was this vine ripened?
• Do you have anything that I could substitute for this that is local or better quality?

At farmer’s markets you may find healthy, vine ripened alternatives such as hydroponically grown produce when you start talking with the vendors. Locally grown fruits and vegables available at a farmer’s market may be better priced in season.  Seasonal produce that is grown locally and vine ripened will be at it’s peek of nutrition as well as flavor. Get back into the old fashioned way of shopping by talking to your produce vendor will ensure that you are aware of the best possible food choices.

How To Make Real Healthy Mayonnaise

Make Real Mayonnaise Healthy

Mayonnaise is a classic sauce that is in the classification of an emulsion. Other emulsified sauces include Hollandaise and Bearnaise sauces. In an emulsified sauce, the fat is suspended or emulsified in the egg product.  Mayonnaise in the grocery store is not even close to the real mayonnaise.  Making real mayonnaise is an art.  When you make your own mayonnaise you do not have any chemical additives or sugars.  It tastes better and although it is not low fat, frequently you use less mayonnaise on your bread or in the recipe because it has better flavor.  I use olive oil to give the mayonnaise a healthy cholesterol-reducing fat and a robust flavor.  The olive oil does change the flavor, so if you would rather a no-olive flavored mayonnaise, then use any liquid vegetable oil.  Safflower or canola oil are good-for-you healthy oils with no added flavors.  The amount of oil changes depending on the size of your eggs and the consistency desired.  When making real mayonnaise it is good  to have all your foods and tools at room temperature. Mayonnaise can be hand-whipped the old fashioned way or made using a food processor or blender.

Here Is How To Make Real Mayonnaise:

• Put the first 6 ingredients in a bowl or in your processor.

2 egg yolks
1 whole egg
1 Tbs. French style mustard
pinch of white or red pepper
pinch of salt
juice of lemon (or part of)

• Drizzle in your oil until desired consistency is achieved whisking or blending continuously.

2 cups olive oil

• Taste your mayonnaise. You might want to add a bit more lemon juice or salt. Also remember that real mayonnaise is art so be artistic and add other seasonings such as curry or tarragon or any other herb or spice.

Making Healthy Real Mayonnaise Is Art

Remember that there can be no exact science to making real mayonnaise.  Your tastes, types of oils, peppers, consistency desired as well as egg size will change the measurements. So get artistic and create your own healthy mayonnaise. Now that you know how to make your own mayonnaise, you can have a chemica-free, no-added-sugar condiment that is a part of a naturally healthy diet.