Category Archives: Recipe Box
Tex-Mex Turkey Chili
This recipe is adapted from a chili recipe my dear friend Margot shared with me when we were creating a cookbook for a Junior League project. 8 years later, this is still one of my favorite weeknight recipes, especially when the weather gets cooler. It has such vibrant flavor and is just such a comforting dish to enjoy on a cool + crisp Fall night.
Tex-Mex Turkey Chili
2017-10-04 10:19:26
Yields 6
Ingredients
- 1 pound ground lean turkey
- 1 large onion, diced
- 1 jalapeno, seeded and minced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 3 – 10 ounce cans diced tomatoes and green chilies, such as Rotel
- 2 – 8 ounce cans tomato sauce
- 1 – 4 ounce can chopped green chilies
- 2 cups of frozen corn
- 1 – 15 ounce can pinto beans, rinsed well and drained
- ½ tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon crushed oregano
- Salt to taste
Instructions
- Heat olive oil over medium - high heat in a large Dutch oven or large saucepan
- Add the turkey, onion and garlic and cook until the turkey is browned and the onions are soft. Be careful not to burn the galic
- Add the chili powder, cumin, oregano and salt and stir well to incorporate
- Add the diced tomatoes with chilies, tomato sauce, green chilies, corn and beans
- Bring to a boil then reduce heat and cover, simmer for at least 30 minutes
- Add the jalapenos and adjust the seasoning as desired, cover and continue simmering for 10 minutes
The Petite Piglet http://www.thepetitepiglet.com/
Decadent Zucchini Brownies
Oh my goodness, these zucchini brownies are HEAVEN! Full disclosure, I am not an expert baker, I have not always had the best luck when baking, but I have so many zucchinis from my garden I decided to give zucchini brownies a try. I had King Arthur flour in my pantry, so I thought I would use their zucchini brownie recipe and it turned out perfect! These brownies are so moist and rich and they have to be healthy cause they have zucchini in them, right????
The only changes I made to the King Arthur recipe are shredding and squeezing out the water from the zucchini before adding it to the batter and mixing in some chopped walnuts.
(Scroll to bottom + click “Continue Reading” for recipe)
The BEST Zucchini Soup
This zucchini soup is one of my secret weapons. Whenever I gain a few pounds, I’ll whip up a batch of this and have it in place of my afternoon snack or in place of snacking on cheese and crackers while cooking dinner and without fail those extra lbs will come right off!
This soup is so simple, clean and healthy, yet full of such vibrant flavor.
The BEST Zucchini Soup
2017-09-15 14:47:34
Serves 6
Ingredients
- 2 tablespoons of olive oil or grass-fed butter
- 1 white onion, sliced
- 8 garlic cloves, minced
- 4 – 5 medium zucchinis (about 2 pounds)
- 4 cups (32 ounces) organic GOOD vegetable broth
- Salt and pepper to taste
- Sour cream (optional)
Instructions
- Heat the olive oil or butter in a heavy large pot (I use a Dutch oven) over medium - high heat
- Add the onions and garlic and cook on medium - low heat for about 10 minutes, or until the onion is soft and translucent - keep the heat low enough that the garlic does not brown
- Add the zucchini, stir to incorporate with the onions and garlic
- Add the broth and bring to a boil. Reduce heat, cover and simmer for 45 minutes
- Let cool slightly and blend with an immersion blender until creamy
- Season with salt and pepper
Notes
- If you prefer your soup a little more creamy, you can add a few tablespoons of sour cream before blending the soup
The Petite Piglet http://www.thepetitepiglet.com/
Healthy Spaghetti Squash Casserole
Spaghetti squash casserole is one of my all-time favorite weeknight meals. It is the ultimate healthy comfort food with the added benefits of being simple to make and requiring minimal clean up. I have so many beautiful spaghetti squash growing in my garden right now, so this will definitely be part of our weeknight dinner rotation this Fall.
Note: You can make the spaghetti squash ahead of time or even the day before and keep it in the refrigerator until you are ready to assemble the casserole.
Healthy Spaghetti Squash Casserole
2017-09-15 10:48:17
Serves 4
Ingredients
- 1 spaghetti squash
- 2 tablespoons of olive oil, divided
- ½ cup carrots, small diced
- ½ cup celery, small diced
- ½ yellow onion, small diced
- 1 pound lean ground turkey
- 1 tablespoon Italian seasoning
- 3 cups (24 ounces of your favorite pasta sauce)
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated or shredded Parmesan cheese
- 2 tablespoons parsley, chopped
Prepare you spaghetti squash
- Preheat oven to 375 degrees
- Prepare your spaghetti squash by cutting it in half lengthwise and removing the seeds
- Rub the spaghetti squash with 1 tablespoon of olive oil and season with pepper if desired
- Place the squash face down on a foil –lined baking sheet and bake for 45 minutes
- Remove the squash from the oven, let cool and then fork out the flesh into a bowl. It will look like very thin spaghetti noodles
While the squash is baking, prepare you veggies and turkey
- Heat 1 tablespoon of olive oil over medium-high heat in a large high-sided skillet
- Add the diced carrots, celery and onion and cook stirring occasionally until the veggies begin to soften, about 5 minutes
- Move the veggies to one side of the skillet and add the ground turkey. Break the ground turkey into very small pieces and cook until completely cooked and browned
- Stir to incorporate the veggies and turkey. Season with the Italian seasoning
- Reduce heat to low and add the pasta sauce, cover and allow to simmer for 15 minutes
To assemble the casserole
- Reduce oven temp to 350 degrees
- Add the spaghetti squash noodles to the turkey and veggie mixture. Use tongs to incorporate all ingredients together
- Prepare a casserole dish
- Spoon half of the spaghetti squash/turkey/veggie mixture into the casserole dish
- Sprinkle ½ of the mozzarella cheese on top
- Repeat with the 2nd half of the spaghetti squash/turkey/veggie mixture and mozzarella cheese
- Bake for 30 minutes at 350 degrees
- Remove casserole from the oven and sprinkle the top with the Parmesan cheese and parsley, return to the oven for 10 minutes
Notes
- You can make the spaghetti squash ahead of time or even the day before and keep it in the refrigerator until you are ready to assemble the casserole.
The Petite Piglet http://www.thepetitepiglet.com/
The Perfect 4th of July Meat + Cheese + Fruit Board
Create the perfect 4th of July Meat + Cheese + Fruit Board with 5 easy steps
You can find everything you need to recreate this festive and delicious board at Whole Foods
- Start with a bruschetta. I choose to make a tomato basil and whipped feta bruschetta (whipped feta and the baguette this was served on are not pictured), but see below for the complete recipe
- Add a few of your favorite cheeses. I choose a mild blue cheese, a Brie and a goat cheese (Cabra Blanca made locally up here in CO by Avalanche Cheese). I made the cheese stars using a block of Monterrey Jack cheese and a star cookie cutter
- Add some sliced meats. I sliced up some Olli organic salami and used the prosciutto and capacollo from the Colameco’s Natural Italian Deli Meat Selection
- Add some colorful fruit. I incorporated red grapes, green grapes, blueberries, blackberries and raspberries. Fruit is a wonderful way to add some vibrant color to your board
- Finish with some crackers and bread. I love the 365 Entertaining Cracker sets from Whole Foods, as they provide multiple types of crackers in one box. I also used some bread sticks and Nita Crisp crackers for this board. I served the bruschetta on a French baguette
Whipped Feta Tomato + Basil Bruschetta
2017-07-03 09:39:16
Whipped Feta Spread
- 6 ounces feta cheese
- 4 ounces cream cheese (softened)
- 3 tablespoons olive oil
- Juice of 1 fresh lemon
Tomato Basil Topping
- 2 pounds of tomatoes, seeded and diced
- ½ white onion, finely chopped
- ¼ cup basil, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper
For the Crostini
- 1 - 2 baguettes, sliced about 1 inch thick
- Olive oil to brush baguette slices with
Instructions
- Preheat oven to 425
- Brush the baguette slices with olive oil and then place on a foil lined tray. Bake for about 5 minutes. Just long enough to slightly toast the bread so that it is warm when serving
- Combine the feta, cream cheese and lemon juice in a food processor. While processing add the olive oil 1 tablespoon at a time and continue to process until smooth
- In a bowl, combine the tomatoes, basil, onion, olive oil and vinegar. Stir to combine. Season with salt and pepper to taste
- To serve, smear the whipped feta on each toasted baguette slice and top with a spoonful of the tomato basil topping
The Petite Piglet http://www.thepetitepiglet.com/
Cashew Chicken Ding with TONS of Veggies
This delicious stir-fry is part of our weeknight dinner rotation, such a great alternative to take out (so much lighter and wholesome tasting). It is also a great way to use all those veggies in your fridge that are at risk of going bad. Tonight, I used red bell pepper, celery, jicama, red onion, snow peas and broccoli, but you can use whatever you have on hand! I would highly recommend the jicama though because it gives this dish a little crunch.
Cashew Chicken Ding with TONS of Veggies
2017-06-06 20:23:39
Serves 2
For the marinade
- 4 teaspoons toasted sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 ½ teaspoon corn starch
- ¼ teaspoon salt
For the stir-fry
- 1 pound chicken, cut into ¾ inch dice
- 1 cup red bell pepper, cut into ¾ inch dice (about ½ of a bell pepper)
- 1 cup celery, cut into ¾ inch dice (from about 2 celery sticks)
- 1 cup jicama, pealed and cut into ¾ inch dice
- 1 cup red onion, sliced
- 1 cup broccoli, chopped
- 1 cup snow peas, trimmed
- 1 cup toasted cashews
- 2 tablespoons canola oil
For the sauce
- 1 ½ teaspoon corn starch
- 3 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, finely minced
Instructions
- In a bowl combine the diced chicken with all the marinade ingredients (toasted sesame oil, soy sauce, rice wine vinegar, corn starch and salt). Refrigerate for at least 30 minutes
- In a small bowl combine all the sauce ingredients (corn starch, water, soy sauce, sesame oil and minced garlic)
- Remove chicken from the fridge 5 minutes before cooking
- Heat 1 tablespoon of the canola oil in a wok or skillet over high heat until smoking
- Add the chicken and spread it out so that all pieces are in contact with the pan. Cook without moving until chicken is slightly browned, about 1 minute. Continue to cook, stirring regularly, until chicken is cooked through, about 4 more minutes. Transfer chicken to a bowl and set aside
- Add the remaining tablespoon of canola oil to the wok or skillet and heat over high heat
- Add the bell peppers, celery and jicama and sauté for 1 minute
- Add the red onions, snow peas and broccoli and continue to sauté all the vegetables, stirring constantly, for about 5 more minutes (until the veggies all just begin to soften)
- Return the chicken to the pan, add the sauce and stir well to combine
- Turn the heat off and add the cashews, stir to combine
- Serve immediately with cauliflower or brown rice
The Petite Piglet http://www.thepetitepiglet.com/
Cilantro Lime Chicken + Brown Rice Skillet
This is the perfect weeknight dinner! So easy and quick to make, but filled with so many vibrant flavors. The cilantro and lime is such a delicious and refreshing combination.
The picture below shows everything you need to make the cilantro lime rice. I make this rice ALL the time as a side and it is always a hit among family + friends, so much more flavorful than plain brown rice!
Scroll all the way to the bottom for full recipe!
Cilantro Lime Chicken + Brown Rice Skillet
2017-05-31 09:48:06
Serves 4
Ingredients
- 1 cup brown rice
- 1 small white onion, diced
- 4 garlic cloves, minced
- 2 cups chicken stock or broth
- Juice and zest of 1 lime
- ¼ cup cilantro, chopped
- 1 tablespoon olive oil
- 1 pound chicken, diced and marinated (I used the chipotle lime chicken from Central Market, but you can use your favorite marinade or simply marinade the chicken in olive oil, salt and pepper for about 20 minutes before cooking)
- 1 tablespoon canola oil
- 1 – 15 ounce can kidney beans, rinsed well and drained
- ¼ cup green onions, sliced
Instructions
- In a large skillet heat the 1 tablespoon of olive oil over medium-high heat
- Add the onions and garlic and cook for about 3 – 4 minutes, stirring constantly (be careful not to burn the garlic)
- Add the uncooked rice and stir to combine
- Add the chicken stock
- Add the juice and zest of 1 lime
- Bring to a boil
- Reduce heat, cover and simmer for 45 minutes or until all stock is absorbed
- While the rice is cooking, heat the 1 tablespoon of canola oil in another skillet
- Add the diced chicken and spread out evenly, cook for one minute without disturbing. Continue cooking the chicken for 4 - 5 minutes until it is cooked through
- Remove the chicken and set aside in a bowl
- Once rice is cooked, turn off heat and stir in the chopped cilantro. Allow to sit covered for about 5 minutes
- Add the cooked diced chicken and kidney beans to the rice and stir to combine
- Top with the sliced green onions
The Petite Piglet http://www.thepetitepiglet.com/
The BEST Cauliflower Pizza
I have made cauliflower pizza before, but it has been awhile. Yesterday I decided to experiment with a few recipes and this one was a WINNER! I am not lying when I tell you this tastes just as good as “real” pizza. I had a slice last night with dinner and then re-heated a slice in the microwave for lunch today and it was absolutely delicious both times!
The BEST Cauliflower Pizza
2017-05-24 09:00:24
Yields 6
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
For the crust
- 1 large head of cauliflower
- 2 eggs
- 1 cup shredded mozzarella cheese
- 2 eggs, lightly beaten
- 2 teaspoons Italian seasoning
For the toppings
- Whatever you like!
Instructions
- Preheat oven to 425 degrees
- Line a baking sheet with parchment paper and spray the paper with non-stick cooking spray
- Remove the leaves of the cauliflower and cut the florets away from the stem
- Place the cauliflower florets in a food process and pulse (I used the fine shredder attachment of my Breville food processer to “rice” the cauliflower and it worked GREAT! You can also buy pre-riced cauliflower at Trader Joe’s. You will need about 3 cups of “riced” cauliflower to make the crust
- Place the “riced” cauliflower in a microwave safe bowl and microwave for 4 minutes
- Once the cauliflower has cooled some, use a cheese cloth or clean dish towel to squeeze out as much water as possible from the cauliflower
- Combine the drained cauliflower, 1 cup of shredded mozzarella cheese, 2 eggs and Italian seasoning in a large bowl and mix to make a “dough”
- Place the dough in the middle of the lined baking sheet and spread into a rectangle. You can make your rectangle as big or as small as you want depending on how thick you like your crust
- Bake anywhere between 15 – 30 minutes, depending on how thick you made the crust. I made my crust about 1/4 inch thick and it took about 25 minutes to bake. Check on the crust throughout the baking process, you want to remove it from the oven when the bottom just starts to brown
- Top with a few spoonfuls of pizza sauce and your toppings of choice (I topped this one with ¾ cup shredded mozzarella cheese, ¼ cup shredded parmesan cheese and sliced pepperoni)
- Return to the oven for about 3 – 5 minutes
The Petite Piglet http://www.thepetitepiglet.com/
Paleo Breakfast Nachos
Ingredients
- 3 sweet potatoes, sliced thin (about 1/8 inch)
- 4 eggs, cooked over-easy style
- 1 jalapeno, cored & sliced
- 1 avocado, sliced
- 1 cup black beans
- Cilantro, chopped
- Scallions, chopped
- Olive oil
- Salt and pepper
- Butter or canola oil to fry eggs
Directions
- Preheat the oven to 425 degrees
- Toss the sliced sweet potatoes with the olive oil and season with salt and pepper
- Place the sweet potato slices in a single layer on either a baking sheet or cast iron skillet
- Bake the sweet potato slices for about 20 minutes, flipping halfway through
- When the sweet potatoes are almost done cooking, fry the eggs. To fry the eggs:
- Heat 1 tablespoon of fat in a non-stick skillet (you can use butter or canola oil)
- Crack the eggs into separate bowls
- Pour the eggs into the pan (if your pan is large you can cook multiple eggs at one time or do this in batches)
- Let eggs cook for a minute or two without disturbing them, you want the whites to be fully set (but not hard) before you proceed
- Flip the eggs, count to 10 and then flip right back over
- Layer the cooked eggs, black beans, avocado slices, jalapeno slices, chopped cilantro and chopped scallions on top of the baked sweet potato slices
- Serve with your favorite salsa
Skillet Fajita Chicken + Veggies with Spanish Cauliflower Rice + Guacamole
This chicken + veggie skillet recipe is a staple in our house. This meal cures my craving for Tex-Mex, but without all the unnecessary calories and carbohydrates from tortillas, rice and beans.
Skillet Chicken + Vegetables (scroll to bottom for recipe)
Guacamole (scroll to bottom for recipe)
Spanish Cauliflower Rice (scroll to bottom for recipe)
Skillet Chicken and Veggies
Ingredients
- 2 – 6 ounce boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- Olive oil
- Salt + pepper (or Cavender’s Greek Seasoning)
- Your favorite fajita seasoning
Directions
- Marinate chicken with olive oil and fajita seasoning (you can even buy the pre-marinated chicken breasts from Central Market or Whole Foods)
- Toss veggies with olive oil and Cavender’s Greek seasoning (or salt and pepper)
- Heat olive oil in a large cast iron skillet
- Cook the chicken for about 10 – 12 minutes or until a thermometer reads 165 degrees (flip the chicken halfway through)
- Remove the chicken and set aside
- Add more olive oil to the skillet if needed. Add the peppers and onions and cook for about 7 – 8 minutes, stirring frequently
- Cut chicken into strips
- Combine chicken and veggies and top with guacamole
Makes 2 servings
Guacamole
Ingredients
- 2 ripe avocados
- ½ white onion, small dice
- 2 Roma tomatoes, small dice
- 5 Serrano peppers, seeds and veins removed and minced
- 1/3 cup cilantro, chopped
- Juice of 3 limes
- 1teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Directions
- Cut the avocados in half, remove the seeds and scoop the flesh into a large bowl
- With a fork, mash the avocado. Don’t overdo it; you want the guacamole to be a little bit chunky
- Add the juice of 1 of the limes to the mashed avocado and stir to combine
- Add the diced onions, diced tomatoes, minced Serrano peppers and chopped cilantro and stir to combine
- Add the cumin, salt and pepper and stir to combine
- Add the juice of the remaining 2 limes
- Taste the guacamole and adjust seasonings if needed
- Best if you can refrigerate the guacamole for at least 30 minutes before serving
Spanish Cauliflower Rice
Ingredients
- ½ head cauliflower, riced
- ½ white onion, small dice
- 2 jalapeno peppers, minced
- 3 cloves of garlic, minced
- 1 ½ tablespoons tomato paste
- 1 tablespoon chicken or vegetable broth
- 1 tablespoon cumin
- ½ tablespoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Cilantro, chopped for garnish
Directions
- In a large skillet heat the tablespoon of olive oil over medium-high heat
- Add the diced onion and minced jalapeno and cook for about 3 minutes
- Add the minced garlic and cook for about 1 more minute. Be sure not to brown the garlic (you may need to reduce the heat)
- Add the riced cauliflower and combine with the onion, jalapeno and garlic
- Add the tomato paste, chicken broth, cumin, chili powder, salt and pepper. Stir to combine
- Reduce heat to low
- Cover and cook for about 3 – 5 minutes
- Garnish with chopped cilantro
Makes 4 servings
