GROW SOME (MEAT) BALLS IN YOUR NEW RELATIONSHIP

DIFFICULTY LEVEL: OY VEY!

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Okay, so, you just started seeing a new guy a few months ago. And you like him. A lot. When is he going to (finally) refer to you by the term "girlfriend?"

How are you going to take it to the next level?

With this dish, of course.

After all, the way to a man's heart IS through his stomach.

**

• 2 pound of ground turkey or beef
• 3 tablespoons of garlic powder
• salt to taste
• Crushed red pepper flakes to taste
• 3 tablespoons of dried basil
• 4 cloves garlic, chopped (or the pre-minced in a jar equivalent works just as well)
• Jar of great tomato marinara sauce

First things first. You should ALWAYS have a jar of your favorite marinara sauce on hand. It's great to add to almost any meal (except dessert).

Heat the oven to 395. Line an oven tray with tin foil and spray with olive oil.

In a large bowl, mix the ground meat, dash of salt, chopped garlic, basil, garlic powder and pepper flakes well with your hands. You don't need breadcrumbs or egg for this dish to shine.

Once thoroughly mixed, create large balls, and place them evenly on your tray. My "go to" rule with balls-- the bigger, the better. Toss them in the oven for 25 minutes.

Warm up that marinara in your trusty microwave or on the stove top. I tend to rev up my marinara sauce with a dash of extra garlic and red pepper.

If you want to add some pasta, be my guest. They are great addition to some angel hair.

How to Plate: On a crisp platter, organize the meatballs in a row, spooning the sauce over them (like I did in the picture above).

Leftovers: These are FANTASTIC in a sub sandwich!

IN-N-OUT (MY WAY) - PROTEIN STYLE AND THE GOOD OLE WAY

DIFFICULTY LEVEL: OY!

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I am human. And sometimes, I crave a double double.

But the guilt always seems to creep up on me-- especially on a Sunday morning after having a late night burger!

Below, kick the guilt and find a great alternative to the Double Double (made with Turkey)

**

• 1 lb turkey ground (4-5 patties)
  
• gourmet deli cheese - gouda, munster, your pick
• whole wheat buns OR romaine hearts (for protein style)
  
• seasonings: salt, pepper, garlic powder, paprika
• ketchup
• onion slices (optional)
  

Mix the meat with seasoning and mix before putting on the stove top. A good amount of salt is KEY,

Make into patties and cook, about 6-9 minutes on medium heat per side. Make sure the burger is fully cooked through before adding your cheese!

Parve: Leave out the cheese and use Empire Kosher Turkey (always my meat of choice!).

Treif: Heck, ADD bacon!

THE HEALTHY COBB

DIFFICULTY LEVEL: OY!

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Who said a Cobb salad HAD to be the most fattening? Not I!

Feel good about having the below salad.

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• Blue cheese (hand full of crumbes)
  
• Chopped tomato
• 1 lb Deli sliced roasted Chicken (I prefer Everroast from Boars Head)
  
• Chopped Romaine hearts (4 cups)
  
• 1/2 Avocado
• Dressing of your choice
• 4-6 slices of Turkey bacon OR veggie "Baco" bites
• Egg whites (2 eggs)
  

Chop all items and toss in a large salad bowl.

Sprinkle some crumbled blue cheese right on top. Drizzle lightly with your dressing choice. Enjoy!

CRUSTLESS QUICHE

DIFFICULTY LEVEL: OY!

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Being glamorous and fabulous in the kitchen doesn't have to impossible.

The following recipe will transport you to a little cafe in Paris. Minus the croissant and carbs.

Now you need the Louboutins to complete the picture.

**

• 1 cup of shredded roasted chicken (I purchased Everroast from Boars Head)
• 1/2 cup of spinach (defrosted, drained)
• a few handfuls of mozzarella, shredded
• a small bit of Gouda
• 4-6 eggs (I used the beater equivalent)
• 1 egg white
• dash of milk
• 3/4 cup of creme fraiche / or crema mexicana

Mix everything in a big bowl. Salt and pepper to taste. Reserve some of the cheese to sprinkle on top.

Pour into a olive oil-sprayed pie dish and bake for 25-30 minutes at 425.

How to Plate: Slice like a pie and serve with a small green salad.

Parve: Saute some onions and forget the meat!

NO-COOK ENDIVE BOATS

DIFFICULTY LEVEL: OY!

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I know. It gets boring.

The same routine day in and day out. The same "work heels."

The same take out dinner, the same quick breakfast, and the same grab-n-go lunch.

You've gotta switch things up. (In the kitchen AND the bedroom)

This following recipe is so quick-- it requires NO cooking!

So, put on your "out" heels and get no-cooking!

**

• 1/2 lb of roasted deli chicken, thinly sliced (I prefer low sodium Boars Head)
• a few heads of endive, rinsed and separated
• crumbled blue
• an apple, sliced
• pecan pieces

On a large plate, organize your endives.
Fill with bits of chicken, shredded by hand, some crumbled cheese, apple slice, and sprinkle with pecans.

How to Plate: On a nice crisp plate, organize boats in a row.

Parve: Lose the chicken-- this endive boat works GREAT as an appetizer!

PUMPKIN SEED CRUSTED CHICKEN

DIFFICULTY LEVEL: OY!

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Already totally over the prospect of eating leftover Turkey all month?

The below dish is a nice way to incorporate Fall and Winter into your dinner!

It's quick and easy, full of flavor, and will be wonderful with all of your seasonal side dishes!

**

• Chicken (I always prefer tenders)
• Salt and Pepper
• Pepitas (roasted and salted)

Preheat the oven to 500.

In a food processor, chop the pumpkin seeds into small crumbs. Lay out the chopped seeds onto a plate. Add salt and pepper to the pepitas and shuffle around with your finger tips.

Take each piece of chicken and press onto the pepita plate, covering the meat completely. No need for egg or anything like that.

Spray a tin foil lined tray with cooking oil. Arrange the chicken in one layer. Bring the heat in the oven down to 400, and toss the chicken in there for about 20 minutes.

How to Plate: Serve over mashed potatoes, spinach, or perhaps on a salad with some cranberry vinaigrette!

NO-FUSS HUMMUS

DIFFICULTY LEVEL: OY! / OY VEY!

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Besides the fact that the title rhymes, yes-- this recipe IS no fuss.

Hummus is something I usually buy at the grocery store. No thought crosses my mind that I can make it myself.

Not only is this recipe fresh, but you can completely customize it to your tastes.

All you need is a food processor or Vitamix.

**

• 1 1/2 cans of chickpeas AKA Garbanzo beans (rinsed and strained but retain a little liquid)
• approx 1/3 cup of Olive oil -- or more, to taste. This is a time to step it up and buy the fancy kind.
• OK-MAK crackers or Pita Chips
• Minced or roasted Garlic (your call if you want any at all)
• Salt and Pepper to taste

OK. This is easy. Throw your bit of liquid from the beans and all of the 1 and a half cans into the blender. Add garlic if you would like.

Once you get the beans in the processor, add olive oil to thicken and smooth. Salt and pepper to taste.

Plate with some pita or crackers in a stainless steel dish (as pictured)

THE TASTE OF THANKSGIVING (BEFORE THURSDAY)

DIFFICULTY LEVEL: OY!

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Ahhh. What a wonderful time of the year.

Holiday decor is going up. The smell of peppermint and mocha fills the air. Your seasonal favorites fill the grocery shelves. Black Friday. I can't forget Black Friday!

And turkey. LOTS of turkey.

The following sandwich is so delicious and will put you in the "giving" mood any time of the year!

Also, you can use your leftovers on Friday to make this delicious dish!

**

- 2 slices of wheat toast
- 1/4 pound of low sodium turkey breast (I prefer Boars Head, thinly sliced)
- 1 teaspoon of cream cheese
- 1 teaspoon of cranberry jam
- 5-10 leaves of spinach

Toast your bread.

On one side, shmear the cream cheese. On the other, the cranberry jam.

Fill with turkey and spinach and cut in half.

This is truly something to savor.

SKINNY SOUP

DIFFICULTY LEVEL: OY!

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Since I'm getting married in two months from yesterday (!), we have been trying our very best to eat healthy, low carb, and balanced meals.

I've been enjoying cottage cheese and pomegranate seeds for breakfast (delish) and making the below soup for some dinners, especially on cold, rainy nights.

Since we eat this as our main course, and our only source of protein, I add a lot of egg whites. It's really up to you how much you want in there.

**

• Chicken Broth (I prefer Better Than Bouillon)
• 2 large handfuls of Arugula
• Handful or Carrots (chopped)
• 1/2 Teaspoon of Minced Garlic
• Sriracha Hot Chili Sauce (to taste… depends how spicy you want to go)
• Egg whites

In a large pot on medium-high heat, make 6 cups of broth. Add your minced garlic and chili sauce.

Let it heat up. Add the arugula and carrots. Mix until it starts boiling.

As the soup boils, shake your carton of egg whites (or stir if extracted directly from eggs into a bowl) and slowly pour into the soup.

Turn the heat to medium and wait for the egg to fully cook.

The great thing is that the eggs cook in the delicious spicy broth, making the usually bland egg whites rather tasty.

How to Plate: Spoon into big bowls and enjoy!

FALL INTO (LOVE) FALL SALAD

DIFFICULTY LEVEL: OY!

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Falling into Fall is a little like falling in love. It's love at first sight--the change in temperature, the changing of the leaves…

Or is it love at first taste?

The first signs of Fall have finally arrived in Los Angeles, and there is nothing better than a warm salad to get you cozy as the air cools.

Side Note: I buy pre-cubed Butternut squash. If I wasn't wearing heels, I would maybe do it myself, but the question remains: When am I NOT wearing heels?

**

• Arugula
• Goats cheese
• Butternut squash (cubed)
• Salt and Pepper
• Olive oil and Red Wine Vinegar
• Raspberry Vinaigrette

Toss the cubed squash with a dash of olive oil and salt and pepper. Bake in the oven for 20-25 minutes at 390. I like it a little burnt, so keep an eye on it.

In a large salad bowl, add crumbled goat cheese to a bed of arugula. Use a hearty amount. The smooth goat cheese will balance out the slightly bitter / peppery arugula.

In a small bowl, mix one part raspberry vinaigrette with one part red wine vinegar and two parts olive oil. Throw a little salt and pepper into the mix. Shake and pour over the salad.

When the baked butternut squash is done, throw it on top of the arugula and toss.

NO COOK SESAME SNAP PEAS

DIFFICULTY LEVEL: (LESS THAN) OY!

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No smoking.
No walking on the grass.
No carbs after 4pm.

But... No cook? How could this be?

Here, on a sexy little cooking website, how could a dish be "No cook?"

Believe it, those two little gorgeous words sum up this fabulous and tasty side dish.

Whether you are coming home late from work, are in need of a healthy quick snack, or are a just plain lazy Jane, you must give this recipe a try!

Talk about making food so easy, you can even cook in your heels...

**

• Sugar snap peas (2 cups)
• Sesame seeds
• Salt
  
• Sesame oil (you can add a dash of extra extra virgin olive oil)

Wash your snap peas and dry thoroughly. In a large bowl, lightly coat the peas with sesame oil (and/or olive oil-- whatever you have on hand), then toss with salt to taste and a good amount of sesame seeds.

Easiest ever.

How to Plate: A cute little ramekin is appropriate for this side dish / snack!

GUILT FREE TACO TUESDAY

DIFFICULTY LEVEL: OY VEY!

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It's Tuesday. That can only mean ONE THING.

Taco night!

The below dish is easy on the eyes, easy in the heels, and easy on the waistline.

**

• 2 grilled chicken breasts OR store bought rotisserie chicken.
• 1 jar of salsa you love (I prefer roasted garlic salsa)
• a handful of chopped lettuce
• a package of pre-made fresh guacamole (or make it yourself if you have the time: 2 avocados, cilantro, a squeeze of lime, a dash of olive oil)
• a sprinkle of Oaxaca cheese (or use Parmesan like I did)
• a can of black beans
• a handful of frozen corn
• blue corn soft flour tortillas

In the oven, warm your tacos on a tray at low heat.

Cook your chicken-- or, if store bought, just fork your chicken, shredding it. In a topped pan on medium low heat, add your chicken and the whole jar of salsa. Let it sit and stew anywhere from 15 minutes to an hour. Mix if you'd like.

Drain your can of black beans into a bowl and add the frozen corn. Heat it in the microwave until hot. I like to add a dash of salt and cayenne pepper to this mix for a little punch!

Remove your tortillas from the oven, and top as such: lettuce, bean and corn mix, stewed chicken, guacamole, sprinkle of cheese.

For Parve: Cook your kosher chicken, and leave out the cheese!

How to Plate: Open-faced on a crisp white square (as above) This can be served in a set of 3 as a dinner, or single servings as an appetizer!

"I'M BAAAACK" POM CHICKEN CASHEW SALAD

DIFFICULTY LEVEL: OY / OY VEY!

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My computer died on me, my parents were in town, and I took a little "mini vacay"... and I am truly sorry that I haven't done a post in the past week and a half.

I hate not being able to share my recipes that are "so easy, you can even cook in your heels."

Now that my new computer has been ordered and my lovely fiance has allowed me to use his fancy computer, I am back in business!

You know what ELSE is back? Pomegranate seeds are back in season!

I'm here to celebrate with a light and delicious Summer salad perfect for lunch or dinner.

**

• handful of fresh Pomegranate seeds (in salad section)
• one romaine heart (per person)
• one chicken breast (per person)
• handful of Cashews
• 3 slices of a Mandarin orange or similar sweet orange

• store bought Balsamic vinaigrette
  
• store bought Raspberry vinaigrette
• 2 tablespoons of Cranberry juice
• 2 tablespoons of olive oil
  

Salt your chicken and spray a tin foil lined tray to cook the breast for about 15-20 minutes at 375.

In a salad bowl, add your rinsed and chopped lettuce, cashews, pomegranate seeds, and mandarin orange slices.

In a small bowl, mix equal parts of the two vinaigrettes, olive oil and cranberry juice with a fork.

Once the chicken is ready, chop and place of the bed of salad, and tossing with the "homemade" dressing.

HIGH PROTEIN SCRAMBLE FOR B-L-D

DIFFICULTY LEVEL: OY!

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I'm getting "wedding dress ready."

It's just about 4.5 months until the big day and I need to start stepping up my game. Big time.

Here is a new favorite of ours that is amazingly delicious, affordable and easy to make for breakfast, lunch or dinner.

Who could ask for more?

**

• 1/2 pound of pre-cooked chicken cutlets, chopped
• Packet of instant brown rice (use only 1/3 cup cooked)
  
• 1/3 cup of pre-made, fresh Pico de Gallo
• 1/2 cup of egg whites
• salt and pepper to taste

In a pan, cook your egg whites with a dash of salt and pepper. Make your brown rice as the box instructs. Warm up your cooked chicken.

How to Plate: On a large crisp plate, display all of the elements separately, to be mixed upon consumption.

BRIE + AVOCADO = HEAVEN

DIFFICULTY LEVEL: OY!

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You don’t need to be macher to make this geshmak sandwich! You may become a little zaftig if you eat too much of this neshoma nosh…

(Click here for my Yiddish Glossary)

**

• 2 Slices of Multigrain Bread (Orrowheat or Milton’s)
• Avocado slices (a few)
• Brie wedge, cut into slices
• Butter or cooking spray
  

Pam or butter your pan. Let it heat up just a bit.

Throw on your bread slices. Cover each piece of bread with brie.

Just when the cheese starts to melt, put the avocado onto one side, and combine the sides to create a sandwich. Flip the sandwich over until perfectly brown.


Welcome to heaven.

How to Plate: Put a small handful of mixed greens onto your plate. Cut the Sandwich in half and arrange sandwich in a tee-pee configuration to lean on lettuce.

For the Treif-minded: Add turkey slices or even some grilled chicken into this sandwich for some protein.

STRAC(CIATELLA) IT TO ME!

DIFFICULTY LEVEL: OY!

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Look, some days, I am just L-A-Z-Y.

Not just a little "couch potato" lazy.

I don't feel like writing. I don't feel like blogging.

And DARE I say, I don't feel like looking at shoes.

(GASP)

Yes, admitting it IS the hardest part.

But these are the days that ignite inspiration.

No, not the inspiration of a sloth.

The inspiration to make my fiance a hearty, healthy dinner that looks like I spent hours in the kitchen-- when, in reality, I was just being lazy.

The following recipe comes from one of those days. We all have them, and this is the lunch or dinner to make. It's delicious.

**

• 4-6 cups of Chicken broth - I am IN LOVE with "Better Than Bouillon" Vegetarian Chicken Broth
• Minced garlic (a tablespoon, more or less)
• Salt and Pepper (a dash)
• 1 cup Whole Wheat noodles (I like the twisty kind)
• 2 Eggs (scrambled)
• Handful of Arugula

Boil broth in a pot. Toss in a bit of garlic and pepper. Add pasta and cook through. They usually take 5-12 minutes.

Lower the heat.

In a separate bowl, crack eggs and beat them. Toss a little salt and pepper into the mix.

Then, slowly pour the egg mix into the pot and stir in with fork.

Add the washed arugula and let it wilt down, for a minute or two.

How to Plate: Spoon into a large soup bowl. Who needs style when you’re lazy?

DON'T BE A DRUNK CHICKEN

DIFFICULTY LEVEL: OY / OY VEY!

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I understand-- work is stressful. Life is stressful. And every-so-often we need to unwind and relax.

Sometimes a few glasses of red wine will do the trick. But on other occasions, you need to go with the strong stuff.

Here's my Tequila Chicken recipe (that will go great with a Grapefruit Marga-tini!)

While the tequila in this dish is purely for flavor, don't get too sloshed-- it's not very lady-like.

**

• 1/2 cup of tequila
• juice of 1/2 a lime
• 1/4 cup of orange juice
• chili powder (a dash)
• 1 lb of chicken (thin cutlets)

In a medium pyrex dish, mix the tequila, lime juice, and orange juice with a dash of salt, pepper and chili powder. Soak your chicken for atleast an hour (up to 24 hrs) covered in the fridge.

When ready to cook, heat your pan on the stove top and spray with cooking oil. Cook your chicken evenly, about three minutes each side (depending on the thickness of the chicken).

When the chicken is almost done, add a bit of the tequila marinade to the pan.

How to Plate: Looks chic over rice and beans!

DRESS UP YOUR VEGGIES

DIFFICULTY LEVEL: OY!

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Sometimes, you get restless with the monotony of daily life.

Don't deny it. We all do.

To curb this feeling, I need to get dressed up and dolled up and have a night on the town.

I deserve it! You do too.

But when I don't have the dough to go out (or the excuse to be taken out) ... I have to dress up my meal.

Get rid of those BLAND veggies you are serving with your main dish-- and make this!

**

• 2 zucchinis, sliced
• 1 shallot, sliced
• salt and pepper (to taste)
• Parmesan cheese

Spray your pan with olive or canola and set on medium heat. Toss in your shallots and cook, mixing often, until golden.

Toss in your diced zucchini until you get some nice char marks. Spray a little more oil if necessary.

Sprinkle some salt and pepper to taste. Then, add your Parmesan.

Toss and serve immediately.

CARB-FREE LOW FAT BBQ TURKEY BURGERS

DIFFICULTY LEVEL: OY!

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If I had it my way, I would go to Baby Blues BBQ every night.

But I just don't think my figure could handle that.

So, I created an alternative. I wanted a great low fat meal.

While I made this with no bun (trying to get into wedding shape!) YOU can and should have it on a whole wheat bun slathered in BBQ sauce.

**

• 1 lb. ground turkey
• 3/4 cup of corn (cooked, not frozen)
• Some good ole BBQ sauce
• Buns (optional)

In a bowl, mix the turkey with the drained, cooked corn (you can microwave the frozen stuff in water for about 3 minutes).

Add a bit of BBQ sauce to the bowl and mix well. Just don't over-do it-- the burgers will be slop if you add too much!

In a heated pan, spray with cooking oil and toss in the burgers. Cook evenly, about 5-7 minutes per side.

Enjoy!

TERIYAKI TURKEY BURGER

DIFFICULTY LEVEL: OY!

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The annual dance recital.

This was a big production. Schmaltzy costumes, stage moms... the whole shpilkes.

Morning of my big tap routine, I couldn't find my shoes.

In a complete craze, my mom grabbed my patent leather dress shoes and we headed out the door.

On stage, while I was tapping away in my faux tap shoes, my shoe fell off.... and flew a few feet away.

With a moment of panic, I kept on tapping my little shoe-less foot.

As the dance number proceeded, I found a moment to move over and shuffle back into my shoe.

The crowd went wild (well, maybe just in my head)... and I realized that sometimes you just can't plan everything, and improvisation leads to improvement!

Skip the ketchup and go gourmet by improvising on the simple burger. A scrumptious dish and a perfect alternative for the BBQ!

**

• 1 lb. lean ground Turkey
• “Soy Vey” teriyaki sauce (the best!)
• ½ cup of chopped onions
• ½ cup of chopped broccoli
• ½ cup of chopped carrots

In a bowl, mix all veggies into the turkey meat. Fold in about ¼ cup of teriyaki sauce. Feel free to use your hands to mix everything together—get dirty… it feels good! Pam your pan or use the good ole George Foreman to cook these yummy burgers up.

How to Plate: Serve with or without buns, drizzle a dash of extra teriyaki sauce on top! If this is for a party, make mini burgers and stack on a large platter!