80--- Elk Wonton Soup

This soup was restaurant-good and so easy and filling! I was planning on serving edamame with it for a healthy "filler", but my neighborhood grocery didn't have any, so that plan was shot. But, my hard-working hubby didn't even need it!

I LOVE wonton wrappers-- can't imagine my life without them.

Elk Wonton Soup

Serves 4

WONTONS

1/2 lb ground elk

1 egg white

1/4 tsp crushed red pepper

1/2 tsp garlic powder

1 tsp lemon juice

2 tsp lite soy sauce

2 tsp sesame oil

2 tsp maple syrup

3 Tbsp panko crumbs

16 wonton wrappers

SOUP

8 cups low sodium chicken broth

1 carrot, shredded

1/2 cup bok choy, chopped

1 clove garlic, pressed and minced finely

1 cup sliced fresh mushrooms

Combine ingredients for wonton filling and mix thoroughly (with hands works best). Place in refrigerator for at least 1 hour.

Bring chicken broth to a boil and add remaining soup ingredients. Reduce heat to simmer while preparing wontons, ~ 20 minutes.

Place wonton wrappers on a flat clean surface. Brush each wrapper lightly with water (with a pastry brush). Place 1 1/2 Tbsp elk mixture in the center of each wrapper. Fold edges of wrapper together into a triangle and press edges together. Make sure no air is trapped in with the meat!

Gently place wontons into soup and place over medium-low heat. Cook for ~6-8 minutes.

Place 4 wontons in each bowl and cover with remaining soup broth.

Nutrition Info per 4 wontons and ~2 cups broth: 268 calories, 8 g fat, 3 g saturated fat, 22 g protein, 25 g protein, 1 g fiber

80--- Mahi Mahi Salad

We ran out of turkey! It was good while it lasted. So, I am posting this recipe for Mahi Mahi Salad that I made from leftovers! You can also substitute turkey or chicken in this recipe.

Have you ever made too much fish for dinner? Then what? Do you save it and heat it up for lunch the next day? I don't love that idea, so I made tuna-like salad with mine!

The cottage cheese in this recipe adds great moisture to the salad without making it high in fat and calories (like mayonnaise will). I also use cottage cheese on green salads before adding dressing. It acts as a little "flavor extender" for the dressing!

Mahi Mahi Salad
Serves 4

6 oz cooked mahi mahi filets, shredded (or shredded chicken or turkey)
1/2 cup low fat cottage cheese
2 Tbsp light mayonnaise
1 Tbsp lemon juice
1/2 tsp dried dill
1/2 tsp ground black pepper
1/4 tsp salt
1/4 tsp ground coriander
1/4 cup chopped pickles of your choice
1/4 cup black olives, chopped
1/3 cup grape tomatoes, halved
1/4 cup chopped red onion
1/4 cup chopped celery
1/4 cup pepperoncini slices (optional)

Combine fish, cottage cheese, mayonnaise, lemon juice, dill, pepper, salt and coriander in a medium bowl. Fold in remaining ingredients.

Serve on toasted bread, lettuce leaf, or crackers.

Nutrition Info per 3/4 cup serving: 130 calories, 5 g fat, 1 g saturated fat, 12 g protein, 8 g carbohydrates, 2 g fiber

80--- Turkey Chopped Salad

You can add whatever additional items that you see fit to this salad. The more the better! I love chopped salads because they are so easy, fresh, and versatile! I also love a pre-dressed salad.

You can pre-dress any salad, and I often recommend that to clients. You will find that if you place your salad into a plastic bag, add a little bit of dressing and shake it up, that little bit of dressing goes a long way! The salad will be evenly coated, and you will have saved quite a few calories!


Turkey Chopped Salad
Serves 6

1 head romaine lettuce, evenly chopped into small pieces
1/4 cup finely diced red onion
1/2 cup diced black olives
1/2 cup diced pepperoncinis
1 stalk celery, finely diced
1/2 large cucumber, peeled, seeded and diced
1/2 cup kernel corn
3/4 cup chopped tomato
1/2 cup pomegranate seeds
1/2 cup reduced fat crumbled feta cheese
2 Tbsp fresh parsley, minced
1 cup diced turkey breast
1/4 cup red wine vinegar
1 Tbsp olive oil
2 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper


Combine vinegar, olive oil, garlic powder, salt and pepper in a small bowl. Stir to mix, set aside.


Mix all other ingredients in a large bowl. Add dressing mixture. Toss to coat. Serve!


Nutrition info per 1 1/2 cup serving: 139 calories, 8 g fat, 10 g protein, 6 g carbohydrates, 2 g fiber

TURKEY DAY!

Happy Thanksgiving everyone! No recipe post today-- I've shown you all I've got! I get to let my family take care of the rest (and why mess with perfection?).

Here's some tips to prevent food illness with your friends and family-- COOK YOUR BIRD!







Here's the rules:

-Use a meat thermometer inserted into the thickest part of the turkey (breast).
- Cook your bird to an internal temperature of 165 degrees.
- NEVER leave hot food out at room temperature for more than 4 hours!

Thanksgiving leftover recipes tomorrow-- HOORAY!

80--- Roasted Tomatoes

This is so easy-- I don't even really consider it a recipe. I wanted a light dinner for the night prior to Thanksgiving (to make more room for stuffing). Not to mention I was running around my kitchen like a mad woman trying to get all of my Thanksgiving desserts done before Thanksgiving (Type A much?). So..... what do we have in the fridge besides all of the heavy cream for my desserts? Tomatoes!!

LYCOPENE is the hot nutrition term used frequently when talking about tomatoes. This antioxidant carotenoid is fat-soluble, so consuming them with foods such as avocados and olive oil increase their absorption! Tomatoes are also filled with Vitamins C and A and FIBER.

Roasted Tomatoes

Serves 4

3/4 lb grape tomatoes

2 cloves garlic, pressed

1 Tbsp olive oil

Salt

Preheat oven to 450 degrees. Toss tomatoes and garlic in olive oil and place in a small baking dish. Sprinkle lightly with salt.

Cook tomatoes until they burst and begin to brown slightly, ~15 minutes.

Serve on slices of toasted bread spread with goat cheese and drizzled with balsamic vinegar (optional).

Nutrition Info per 1/4 recipe: 49 calories, 3 g fat, 0.5 g saturated fat, 1 g protein, 2.5 g carbohydrates

80(ish)--- Just Peachy Tartlets

Remember how I hate to waste food? Well- a few posts back I made Pecan Pie Tartlets and I had leftover phyllo dough. I'm also not a fan of re-freezing food. So.... I took some frozen peaches from my freezer and voila!

You can use any fruit that you have in your freezer for these- or a combination!

Phyllo dough is a great substitute for a pie or pastry crust. One sheet of dough contains only 57 calories and 1 g of fat! You CAN make it from scratch, and one day I will and I promise I will post it.

Just Peachy Tartlets
Serves 12

6 sheets phyllo dough
Cooking Spray
2 cups frozen peach slices (or fruit of your choice)
1 Tbsp white sugar
1 Tbsp brown sugar, packed
1/4 tsp ground cinnamon
Whipped cream (optional)

Preheat oven to 350 degrees.

Place one sheet of phyllo dough on a cutting board and spray with nonstick cooking spray. Repeat with two additional layers. Using a knife, cut dough into six even 2 1/2 - 3" squares. Place one square into one cup of a muffin tin prepared with cooking spray. Repeat for each cup. Repeat process for additional three layers of phyllo dough and six additional muffin cups.

Blend peaches, sugars, and cinnamon in a food processor until it has an applesauce-like consistency.

Place ~2 Tbsp peach mixture into each cup. Bake for ~20-25 minutes or until phyllo edges brown slightly.

Serve with 1 Tbsp whipped cream if desired.

80 --- Thai Barbecue Elk Meatballs

So... I FORGOT to take a picture of these meatballs! But, they were so good I need to post this recipe anyways. They look like what you think they look like. Yummy barbecue meatballs.

Another adventure with elk! The best part about elk meatballs is the leanness. They do not turn out greasy at all! I used my Spicy BBQ Sauce, but you could use your own if you desire.




Thai Barbecue Elk Meatballs
Makes 24 -2" meatballs

1 lb elk burger

2 egg whites

1 cup rolled oats

2 Tbsp thai chili sauce

1/2 tsp garlic powder

1/2 tsp ground coriander

1/2 tsp salt



Some Like it Spicy BBQ Sauce
Makes 2 cups


1/2 cup brown sugar

1/2 cup Thai chile sauce

3 Tbsp cup spiced rum

3 Tbsp cup soy sauce

1 1/2 Tbsp ketchup

2 Tbsp Worcestershire sauce

1 large garlic clove, pressed and finely minced

1 1/2 tsp ground dry mustard

In a medium saucepan, saute garlic until slightly browned. Add remaining ingredients over medium heat and bring to a simmer. Reduce heat to low and simmer, stirring occasionally. Continue to simmer for ~ 20 minutes, until mixture thickens.


Meatballs

Preheat oven to 350 degrees. Combine all meatball ingredients in a medium bowl. Mix with clean hands. Place in refrigerator for 30 minutes to allow flavors to mix.


Prepare a 13x9" baking dish with cooking spray. Roll meat into 2" balls and place in dish. Cover with BBQ sauce and bake for ~30-35 minutes, turning halfway through.

Nutrition Info per 1 meatball with sauce: 67 calories, 2 g fat, 1 g saturated fat, 6 g protein, 5 g carbohydrates