Layered Orange Salad

I've had this recipe for only a short time and have been wanting to make it. I'm pretty sure oranges aren't in season right now, but I made it all the same for Sunday dinner.

The combination of sweet and salty in this recipe is off the chart. The green olives saltiness really hits off the sweetness of the honey and the orange.

Layered Orange Salad
Recipe from Cuisine at Home
Serves 4

Photo from the Internet

3 navel oranges, peeled and sliced
3 T chopped almonds, toasted
3 T halved pimento-stuffed green olives
2 T chopped fresh parsley
1 T sherry or white wine vinegar
1 T olive oil
1 T honey
1 T minced red onion

Layer the orange slices on a platter. Toss together almonds, olives, parsley, vinegar, oil, honey and onion in a bowl. Spoon the mixture over the oranges.

A couple of notes here:
1. The photo I found clearly is using kalamata olives. Which I think would be just as good.
2. For the red onion, if you cut it in half and then submerge the cut sides into cold water for 15 minutes or so, the onion isn't nearly as strong.
3. I used the olive oil we got in Spain. It's tasty!

Chinese Turkey Lettuce Wraps

It used to be that eating healthy was gross. The flavorless food they used to shove down our throats just didn't cut it.

These days there are so many healthy recipes out there it's hard to argue that you can't eat healthy.

This recipe is off one of my favorite sites, Can You Stay for Dinner.  The author, Andi, has lost 130+ lbs and has kept it off for years.  She put her mother on a diet last year and I grabbed most of the recipes she posted for that plan.

This recipe is delicious.  It's flavorful, filling, and so ... did I say flavorful. Yum.

Chinese Turkey Lettuce Wraps

Photo from ME!

Recipe from CanYouStayforDinner.commakes 4 servings

1 serving is 335 calories

2 tsp sesame oil
2 T soy sauce
1 T brown sugar
¼ cup hoisin sauce
2 tsp olive oil
1 pound 93% lean ground turkey breast
2 cups finely chopped button mushrooms
½ tsp salt
1 1/2 tsp chili powder
3 cloves garlic, minced
1” knob of fresh gingerroot, finely minced
3 large carrots, grated (about 1 ½ to 2 cups)
6 scallions (green onions), finely chopped (about 1 ½ cups)
1 (8-ounce) can water chestnuts, drained and finely chopped
1 head iceberg lettuce

 In a small bowl, whisk sesame oil, soy sauce, brown sugar, and hoisin sauce. Set aside.

Add olive oil to a large skillet or wok set over medium-high heat. Add ground turkey and cook for 5 minutes, using a spatula to crumble the meat. Add the mushrooms and cook for 3 minutes, stirring frequently, until the turkey is no longer pink and the mushrooms have begun to soften. Add salt, chili powder, garlic, and ginger, and stir to combine.

Add the reserved soy sauce mixture to the pan and stir to coat all ingredients. Cook for 3 minutes to allow the sauce to thicken slightly. Add carrots, scallions, and water chestnuts, and give the whole pan one final stir. Remove from heat.

To serve: Divide lettuce leaves among four plates. Spoon a small amount of turkey into each lettuce leaf and fold to eat.

Bunless Cheeseburger and Parmesan Roasted Cauliflower

I'm trying to eat better these days. Who isn't right? I've been collecting low calorie recipes and thought I would share with you two I made tonight.

First the Parmesan Roasted Cauliflower. I like cauliflower. I don't like raw cauliflower. I like cooked cauliflower. This recipe was easy and so delicious.

Now the Bunless cheeseburger. I love me some cheeseburger and not having a bun is sad to me. But it really wasn't as bad as I thought.

Making the burger is really just getting yourself 93% or 95% lean ground beef. Make a 4oz patty, season it with whatever you want. I use McCormick's Montreal Grill Seasoning. Yum. I put a piece of American cheese on top when it was cooked.

Here's the simple recipe for the Parmesan Roasted Cauliflower.

Parmesan Roasted Cauliflower
Recipe from CanYouStayForDinner.com

Photo Courtesy of Kristi Bernardo

Makes 1

1 cup chopped cauliflower (big florets)
1 T olive oil
1 T grated Parmesan cheese

Preheat your oven to 400F. Chop your cauliflower into large florets. Drizzle with olive oil. Then sprinkle the parmesan cheese over it. Cook for about 20 minutes and eat it. I added some salt and pepper to just give it some flavor.