Recipes!!
Here are some great recipes submitted by dancers and other health-conscious individuals! Thank you to all who contributed!!
- Homemade Salsa
- Turkey & Black Bean Chili
- Chicken with Goat Cheese and Arugula Recipe
- Spaghetti Squash:
- Crock-Pot Chicken
- Mediterranean Nachos
- Chicken with Mushrooms & Onions
- Fish Tacos
- Corn and Black Bean Salad
- A Great Start to Your Morning
Ingredients
3 Roma Tomatoes (sliced in ½)
2 Cloves of garlic (sliced in ½)
1 tbsp Fresh Cilantro
½ of a fresh Jalapeño
½ tsp Cayenne pepper
2 Stalks of green onion (Sliced into 1 in. pieces)
Salt and Pepper to taste
Turkey & Black Bean Chili (serves ~8 as-is, but doubles easily to feed a crowd. I once made a triple batch for a 4th of July party full of metal-head boys and they went crazy over it.)
Ingredients
1 package lean ground turkey (about 1.25 lbs)
2 cans of black beans, rinsed
1 can of tomato sauce
1 28 oz can of diced tomatoes (I like to use one 14.5oz can of plain diced and one 14.5oz can stewed)
1/2 to 1 cup of diced white onion (depending on how much onion you like)
2 TB olive oil
1 clove garlic, minced
2 TB chili powder
1 TB garlic salt
3 tsp cumin
1 tsp cayenne (optional)
1. Brown the onions and meat in the olive oil. When the onions start to get translucent and the meat has very little pink left, add the fresh garlic and spices. I do it in a cast iron skillet so the meat browns nicely, but if you want to cut down on dishes, you could do it in your stockpot.
2. Add meat/onion mixture to beans and tomatoes in stockpot. Simmer AT LEAST 30 minutes, but up to 2 hours.
3. Eat! Tasty also w/ a few dashes of Tabasco, shredded cheese, or a dollop of sour cream (or plain Greek yogurt, mmm)
We used to serve this over elbow macaroni and do chili mac (very 60s recipe!), but we cut down on refined carbs a few years ago. Sometimes I'll serve over whole-wheat penne, polenta, or a baked potato. Delicious by itself, too!
Ingredients
4 chicken breasts (about 1 1/2 lbs total), tenders removed, breasts pounded thin
Kosher salt
Ground black pepper
1 large bunch arugula (about 4 ounces, trimmed)
4 oz of soft goat cheese (chevre) broken into small pieces
1-2 Tbsp butter or olive oil
Wooden Toothpicks
Method
1 Preheat oven to 425°F. Pound the breasts thin to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound thepiece thin.
2 Season the chicken pieces with salt and pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with arugula leaves and pieces of goat cheese in the center. Starting with the narrowest ends, roll up the chicken cutlets into a tight roulade and seal with toothpicks to keep from unrolling.
3 Heat the oil on medium high in a large cast iron pan (or other non-stick oven-proof skillet). Place the chicken roulades in the pan and brown on all sides.
4 Place the skillet in the oven and cook until the chicken is cooked through, about 10 to 12 minutes. Remove pan from oven (take care to not touch pan handle with bare hands!) and remove the chicken from the pan. Cover with foil and let rest for 5 minutes. Remove the toothpicks from the chicken and slice the roulades into rounds to serve.
Ingredients
1 Spaghetti Squash (2 if you want some leftovers!)
Favorite Marinara Sauce
Goat Cheese
Portobello Mushrooms
Pre-heat oven at 375 degrees
Slice spaghetti squash in half and scoop out seeds
Melt 1-2 tbsp organic butter and drizzle on inside of squash
Season squash with salt and pepper (red pepper too if you would like some spice!)
Line cookie sheet with foil
Place squash halves face down on sheet and cook in oven for about 25-30 minutes
**You will know it is done when it is soft to touch and slightly browned on the bottom
Let cool for about 10-15mins and then take a fork and scoop out the squash (it will look just like spaghetti!)
Slice and sauté mushrooms with organic butter
Mix marinara sauce with the squash and layer mushroom slices on top with a scoop of goat cheese
If you don't have a Crock-Pot, you definitely should! It is the easiest way to make meals. I put chicken drumsticks and thighs (with the bone) in a Crock-Pot. You can add either teriyaki or BBQ sauce and coat the chicken. Cover and cook on low for 6-8 hours. Afterwards the chicken is so tender it just falls off the bone and it's perfect for leftovers!
This one is really easy! Place pita chips on a plate, then add hummus (for a great hummus recipe, click here), mozzarella, and feta cheese. Place into a microwave to heat up and let the cheese slightly melt. Take out and add kalamata olives on top and voila!
Take thin chicken breasts and sprinkle salt and pepper on
both sides and light coat with flour.
Heat a tablespoon of olive oil in a sauté pan, place the chicken, and
cook for 3-4 minutes on each side (or until golden brown). Take out the chicken
breasts. Place chopped onions in
the already hot pan along with a tablespoon of unsalted butter. Sauté the
onions for about 1 min, then add another tablespoon of butter and sliced
mushrooms into the pan. Continue cooking for 7-8 minutes, until mushrooms are
soft. Add in a little white wine to deglaze the pan and stir in the brown bits.
Then place the chicken back in with the mushrooms and onions to soak everything
up.
Take filets of tilapia and brush with olive oil, salt, pepper, and cumin. Place into a sauté pan for about 3-4 min on each side. Take an avocado and slice it into small pieces. Warm flour tortillas and place tilapia, avocado, and shredded lettuce. You can always add salsa instead of the avocado.
Ingredients
1 can of corn niblets, rinsed
1 can of black beans, rinsed
1/2 chopped red onion
1 chopped red bell pepper (or whatever color you prefer, but
I like the mix of colors w/ the other ingredients)
1 chopped cucumber, peeled (I usually use English cucumber,
but if I have Persian cucumbers on hand, I'll use those. They don't need to be
peeled and I like the extra crunch they give.)
Customization options: add halved grape/cherry tomatoes,
jalapenos, cilantro, black olives, kalamata olives, avocado, scallions instead
of red onion...whatever sounds good and is in your fridge/pantry! ;)
Drain the canned veggies, and chop the fresh ones. Toss
everything in a big bowl with your favorite vinaigrette, and chill before
serving. It would be really tasty
w/ just olive oil, fresh lime juice, and salt and pepper, too.
To start the day, I drink a glass of aloe vera drink (sugar-free) that I buy in huge bottles at a Korean supermarket for $2.99. Internal healing, anyone? Once a month, I harvest an aloe leaf from an outdoor plant...strip it...and blend it into the drink for an extra boost. Yum. So good.
Enjoy!
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