Turkey Sausages and Peppers

I know I have said this before, but this is the best spicy tomato sauce you can buy packaged. It's a bit on the pricier side compared to others, buts it's definetly worth it.


Serves 4

1 thinly sliced green pepper
1 thinly sliced red pepper
1 thinly sliced onion
1/2 tsp minced garlic
14 oz 95% fat free turkey sausage cooked and sliced
1/2 a jar of Arrabiata Sauce

1- In a large sauce pan drizzle some olive oil, and saute the first 4 ingredients until soft. About 4 minutes.
2- Add sliced turkey pieces and saute with the rest for another 3 minutes.
3- Add sauce and stir everything together until sauce gets warm. Serve over whole wheat pasta, rice or serve alone.

Edamame and Avocado Salad

Yesterday as I ran sacked my sister's refrigerator, I came across the "infamous" edamame salad that she invented. Now, I've always been curious about it because she doesn't really cook, unless its mixing candy with ice cream or vice versa, so I was brave and tasted. Well, she wasnt kidding! This thing is like a party of textures and flavors...I'm in love! So I took her recipe, and changed it's original name; "The Goody Master's Salad". Ha! Enjoy :D

Serves 2

4oz frozen shelled edamame
4oz canned corn
4oz canned black beans
1 avocado diced medium
2 tomatos small diced
2 tbsp of chopped cilantro
1/4 red onion diced small
Drizzle of olive oil and lemon juice

1- In a quart size pot bring water to a boil, add edamame and simmer for about 10 minutes or until tender. Strain.
2- In a large bowl mix the next 6 ingredients, add the edamame and toss with olive oil and lemon juice.
3- Serve.

Coconut Shrimp

Frying food requires high temperatures which is why you need to use an oil that has a high smoke point. Let me explain this without sounding crazy...
The smoke point of oil is very important to know because after the oil has reached it's smoke point and it's begun to break down its no longer good for consumption. A lot of people dont know this, but once you start to see your oil smoking and releasing a harsh smell, it's a done deal. It will leave your food tasting greasy and looking burnt, aside from releasing large quantities of free radicals which contribute to cancer.
Olive oil has a very high smoke point, but since frying requires a lot of oil your best bet is to use the "inexpensive" peanut oil.

Phew! Where was I?!? Oh...right...coconut shrimp! This is a fast recipe and its super yumms. Enjoy!

Makes 18

3/4 cup panko bread crumbs
1/2 cup shredded unsweetened coconut
salt and pepper to taste
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
peanut oil


1.Mix the first 3 ingredients in a bowl.
2. In a separate bowl mix beat 2 eggs.
3.Working with one shrimp at a time, dip shrimp in beaten egg then in coconut/ panko mixture.
4.Pour enough peanut oil (about 1/2 inch)in a frying pan and heat over medium high heat.
5. Work in batches, cook shrimp for about 2 minutes each side until golden and crusty.
6. Drain on paper towel and serve warm.

Barley, Butternut Squash, and Shiitake Risotto

I've discovered my new obsession...barley! I got this recipe from Cooking Light but I changed it a little to my liking. This dish has a risotto texture, but it has a different cooking method and it's much healthier. Enjoy!

Serves 6 (1 cup servings)

3 cups small diced butternut squash
2 cups of thinly sliced shiitake
1/3 cup finely chopped red onion
1 cup of uncooked barley
2 garlic cloves chopped
2/3 cup of white wine
3 1/2 cups of organic vegetable broth
4 oz of tallegio cheese ( my fav!)
2 tbsp of chopped thyme
salt and pepper to taste
drizzle of olive oil

-Preheat oven to 450 degrees.
2. Combine squash, oil and salt toss well and arrange on a single layer baking dish and bake for about 20 minutes.
3. Saute mushrooms in some olive oil for about 5 minutes and set aside in a separate bowl.
4. In the same pan drizzle some more oil and saute onions, then add garlic and barley cook 1 minute stirring constantly, add wine and bring to a boil. Cook about 3 minutes until wine is absorbed, add broth and bring to a boil. Cover, reduce heat and simmer 30 minutes or until liquid is absorbed and barley is tender.
5. Remove from heat, add cheese, squash, mushrooms and thyme. Serve immediately.