Baked Honey Garlic Turkey Meatballs

A lighter and healthier version of a classic take-out dish. Perfect for a quick and easy weeknight dinner.

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These Honey Garlic Meatballs have all of the familiar flavors that you know and love but are much lighter and healthier than anything you would get in a restaurant. Made with Read More


Healthier 20-Minute Honey Garlic Chicken

An easy and delicious dish that tastes just like your favorite Chinese take-out, but even better. Tender chunks of chicken bathed in a sticky, sweet, garlicky sauce. Best of all, it comes together in less than 20 minutes. Perfect for a busy weeknight.


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There is no denying that Chinese take-out is delicious, but it is often loaded with sodium, fat, and sweetened with high-fructose corn syrup. The chicken is usually coated in a heavy batter and then deep- fried and tossed with a thick sauce. To make this a little healthier I just lightly dusted the chicken pieces with cornstarch and then I sauteed them in a small amount of oil before adding my prepared sauce. To make this even faster, you can make the sauce the day before and just heat up with the cooked chicken.

Optional* Once the chicken is cooked, remove from pan and add thinly sliced vegetables to pan and cook until tender crisp. Onions, bell peppers, zucchini, snow peas are all good choices. To finish; add the chicken back to the pan along with the sauce and heat until the sauce is hot.

Honey Garlic Sauce

  • one cup chicken stock ( low sodium)
  • 3 Tablespoons Honey
  • 2 Tablespoons soy sauce (low sodium)
  • 4 large cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1 teaspoon sesame oil

Directions:

  1. 1 heaping Tablespoon cornstarch mixed with 2 Tablespoons cold water.
  2. In a saucepan add all sauce ingredients, except for the cornstarch slurry. Bring to a boil. Whisk in cornstarch mixture, and cook until the sauce is thickened 2 to 3 minutes. Let cool. Store in a tightly covered jar in the fridge. The sauce will keep for up to 5 days.

Honey Garlic Chicken

Recipe Source: A Vintage Kitchen

  • one pound chicken breasts or thighs, cut into 1″ thick pieces
  • one cup of cornstarch or flour
  • oil for cooking
  • stir-fry vegetables, if using
  • sliced green onions and toasted sesame seeds, for garnish
  • cooked rice or noodles and steamed vegetables

Directions:

  1. Place one cup of cornstarch or flour in a shallow bowl. Toss chicken pieces with the cornstarch, tapping off excess cornstarch.
  2. In a large skillet over medium-high heat, heat two tablespoons of vegetable oil. Saute pieces of chicken until golden brown and cooked through, about 5 minutes. If you are adding vegetables, remove chicken from pan and wipe out the skillet Add a tablespoon of oil to the skillet. Add vegetables and saute over medium-high heat until tender-crisp.
  3. Add chicken back to the skillet. Add prepared honey garlic sauce. Heat and serve over rice or noodles. Garnish with green onion and toasted sesame seeds.

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic


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Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, loads of Parmesan Cheese and pasta.  To make this a little healthier  I replaced the heavy cream with light cream cheese melted in chicken stock and wine. The roasted garlic and sun dried tomatoes add a lot of flavor without adding a lot of calories. I used fettuccine noodles for this dish but feel free to switch it up with brown rice noodles if you are gluten-free or even spiralized veggie noodles to make it even lighter.

 

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic
Recipe Source: A Vintage Kitchen

serves  4

  • 1 tsp. olive oil
  • 2 whole heads of garlic, roasted and peeled
  • 4 oz. light cream cheese, cut into cubes ( let the cream cheese come to room temp.)
  • 1 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup grated Parmesan plus extra for garnishing
  • 1/4 cup. oil-packed sun-dried tomatoes drained and patted dry with a paper towel
  • 1 lb. med. raw shrimp, peeled and deveined
  • 12 oz. uncooked fettuccine noodles
  • salt and fresh cracked black pepper
  • Chopped fresh parsley and freshly grated cheese for finishing

 

Directions:

 

  1.  Cook fettuccine according to package directions, drain and keep warm. Heat olive oil in a large skillet over medium heat. Pat shrimp dry with paper towel and season lightly with salt and pepper. Add shrimp to pan and saute until they are just cooked all the way through, about 3 minutes. Remove shrimp from pan and set aside.
  2. Add wine, chicken stock, roasted garlic cloves, and sun-dried tomatoes to pan. Bring to a boil and boil for one minute. Whisk in cream cheese. The sauce will look really lumpy at first but will get smooth as the cream cheese melts. Reduce heat and let cook until cream cheese has melted into the sauce and the sauce is thickened. Stir in Parmesan cheese. Add shrimp to the sauce, heat until shrimp are hot. Season to taste.
  3. Toss pasta with the sauce and garnish each portion with parsley and cheese.

 

* Note: To roast garlic: Cut the top 1/4 off a whole head of garlic, to expose the cloves. Place on a piece of aluminum foil, season lightly with salt and pepper, drizzle with a little olive oil. Wrap in foil, and bake in a preheated 350-degree oven until soft and caramelized – 45 minutes to 1 hour.

Tags: Shrimp, Seafood, Pasta, Dinner, Alfredo, Light recipes


20 – Minute Smoked Salmon Pasta with Dill and Capers

 

Smoked Salmon Pasta with Dill and Capers – When you really want to treat yourself to a luxurious meal, but you are short on time, this 20- minute pasta comes to the rescue!

While your pasta is cooking, saute shallot or finely chopped onion- if you prefer, in a little butter until tender. Add chicken broth, fresh lemon juice, and zest. Let the mixture reduce by half – it should only take a few minutes. Stir in cream cheese and capers. At the last minute gently fold in the smoked salmon and the fresh dill. Now give it a taste and add salt and pepper if needed.

So simple but it tastes like you spent hours fussing. Now pour yourself a nice glass of wine. You deserve it after all of that hard work!

Creamy Smoked Salmon Pasta with Dill and Capers

Recipe source: A Vintage Kitchen
servings: 2 -3

  • 8 oz. uncooked penne pasta or similar size pasta
  • 1 Tbsp. Butter
  • 1 large shallot, minced
  • 1 1/2 cups of low sodium chicken or vegetable broth
  • juice and zest of one lemon
  • 4 oz. light cream cheese
  • 1 1/2 Tbsp. capers
  • chopped fresh dill, about 1 Tbsp
  • 4 oz. cold- smoked ( Lox-style) salmon, thinly sliced
  • salt and pepper to taste

Directions:

  1. Cook pasta according to directions. Reserve about 1 cup of the starchy pasta water. Drain well.
  2. In a large skillet melt butter over medium heat, saute shallot far 3 or 4 minutes until softened. Add stock, lemon juice, and lemon zest. Over high heat, reduce mixture by half.
  3. Whisk in cream cheese, add capers. Right before serving, gently fold in the smoked salmon and fresh dill. Stir in a little of the reserved pasta water if the sauce is too thick.  Season with salt and pepper, to taste.



Caramelized Onion Turkey Meatloaf with Balsamic Glaze

I have been replacing higher fat and calorie foods with healthier choices, such as extra lean ground turkey in place of fattier ground beef and pork.  Extra lean turkey is practically fat-free, so it really needs a little extra love to ensure a moist, flavorful meatloaf.  I recently posted about French Onion Turkey Burgers that were out-of-this-world delicious and  I wanted to make something similar, only in the form of meatloaf.  I caramelized the onions as I did in the Turkey Burgers and it really transforms plain old meatloaf into something truly spectacular. I served this over a hash of potato and shaved Brussels sprouts and drizzled a little balsamic glaze over top. The tangy balsamic glaze contrasts nicely with the sweet caramelized onions.

Caramelized Onion Turkey Meatloaf with Balsamic Glaze

Recipe Source: A Vintage Kitchen
serves: 6

Meatloaf:

3 medium onions, cut in half and thinly sliced
2 Tbsp.olive oil
1/4 cup dry red wine
1 tsp. fresh thyme leaves
1 lb. extra lean ground turkey
1/2 cup panko breadcrumbs
1 egg, beaten
1 Tbsp Worcestershire sauce
1 Tbsp. Dijon mustard
1/4 cup chopped oil-packed sun-dried tomatoes
3/4 tsp salt and 1/2 tsp freshly ground black pepper

Directions:

Heat olive oil over medium heat in a large pan. Add the onions, chopped thyme and season with a little salt and pepper. Cook over medium-low to medium heat, stirring often until caramelized, about 1 hour. Add the wine to the pan and cook for a couple of minutes until the wine has almost evaporated. Remove from heat and let cool. Preheat oven to 375 F.  Mix the remaining ingredients together with the onion mixture. Spray a 9×13  inch pan with cooking spray. Form the mixture into a loaf shape. Bake until cooked thoroughly and reaches 160 F in the center, about 55 minutes. Let rest for 10 minutes before slicing. Drizzle with Balsamic Glaze.

Balsamic Glaze:

1/2 cup balsamic vinegar
3 Tbsp. honey

Directions:

In a small saucepan cook over medium heat until reduced and thickened ( Glaze will thicken as it cools).