Juice of One Lemon

Comments Off on Juice of One Lemon

Posting this here because I often need to know it:

• 1 lemon yields 3 tablespoons juice (1.5 oz; 45 ml)
• 1 lime yields 2 tablespoons juice (1 oz; 30 ml)

Source: thekitchn

Broth Sauce for Pasta

Leave a comment

Cook’s notes: This simple sauce was wonderful on pasta. It’s a great way to add veggies to your main dish. It would be really good on squash noodles (or “zoodles”) made with a spiralizer.

  • Whisk together 2 to 3 Tablespoons of flour into 3 cups of broth until flour is dissolved.
  • Sauté 2 to 3 minced cloves of garlic in olive oil or butter in a skillet over medium-low heat for a few minutes.
  • Add fresh vegetables of choice (broccoli, green beans, mushrooms, onions, sliced red pepper, etc.) to the skillet with the garlic. Season with salt and pepper to taste and cook until vegetables are tender, but not mushy.
  • Pour the broth-flour mixture over the vegetables in the skillet. Stir over medium heat until sauce thickens.

Serve the veggie and broth sauce over pasta.

Source: Eryn Lynum (link)

Turkey Chili for Two

Leave a comment

IMG_0677Cook’s notes: This hearty chili is very satisfying. I was happy to find a great chili recipe that makes only a small batch. It’s perfect for lunch. In addition to using turkey instead of beef, I added a little cinnamon. Serve 1 cup turkey chili with shredded cheese.


1/2 pound ground turkey
1/4 cup chopped onion
1 roasted garlic clove, minced
1 teaspoon dried shallot
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (16 oz.) chili beans in sauce, undrained [mix of kidney beans, black beans, and pinto beans]
1.5 teaspoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon seasoned salt

In a large saucepan, cook turkey and onion over medium heat until meat no longer pink. Add garlic; cook one minute longer. Drain.

Stir in the remaining ingredients; bring to a boil.

Reduce heat; cover and simmer for 10 to 15 minutes or until heated through.

Source: Adapted from Taste of Home (link).

Tuna Salad for Two

Leave a comment

IMG_0681Cook’s notes: Adapted from a really great tuna salad recipe on Allrecipes. The original post says, “The secret ingredients are curry and Parmesan cheese.” This is a great recipe. It’s much more interesting than a standard tuna salad, and it’s not all gooped up with mayo.

I have scaled the recipe to use a 5-oz can of tuna (about 4 oz. drained) and cut back on the mayo.

Serves two.


5 oz. can of tuna (packed in water), drained
2 Tablespoons mayo
2 Tablespoons sweet pickle relish (any brand without corn syrup)
2 teaspoons shredded Parmesan cheese
2 teaspoons Italian Herb mix
1/8 teaspoon (dash) curry powder
1/8 teaspoon (dash) dried shallots
1/16 teaspoon (pinch) garlic powder

Flake the tuna with a fork and mix all ingredients together until well-blended.

Review: Zoodles with Spinach

Leave a comment

IMG_0679Cook’s notes: Zoodles are “zucchini noodles” — thin shavings made either with a special tool or old-fashioned knife work. I used the spiralizer attachment for my KitchenAid, but you can also use a julienne peeler to make these veggie noodles.

This recipe is an amazing combination of spinach and zucchini noodles with butter and a little Parmesan cheese. Absolutely delicious and very fast to make.

Shown here: Leftovers served with a brown rice-quinoa mixture and roasted chicken thighs.

Instructions: Follow the easy steps by Two Peas and Their Pod (link).

Review: Roasted Chicken Thighs

Leave a comment

IMG_0680Cook’s notes: Boneless skinless chicken thighs were on sale recently. The Kitchn (link) has an excellent article on how to cook these thighs in the oven. It was so easy, although it did take longer than 20 minutes in our oven to get the chicken to the right temperature.

The only change I made was a slight variation on the baking sauce:

2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon Dijon mustard
4 garlic cloves
1/2 teaspoon Italian Herb blend
1/4 teaspoon brown sugar

Review: Two Balsamic salad dressings with Greek Yogurt

Leave a comment

IMG_0678Cook’s notes: A simple combination that brings nice flavor to a veggie snack. The Greek yogurt makes a thick dip, and the Balsamic makes it tangy.

Mix together 1/3 cup fat-free Greek yogurt (plain) and 1 Tablespoon balsamic vinegar. Stir well until fully combined. Chill. Serve with baby carrots, cucumber slices, red pepper strips, or other raw veggies.

Source: Adapted from an article on yogurt-based dips.


For a similar dressing with a thinner texture that’s great drizzled on a salad, make Creamy Balsamic Greek Yogurt Vinaigrette: blend 1/4 cup fat-free Greek yogurt (plain), 1/4 cup Balsamic vinegar, 1/8 cup olive oil, 1 Tablespoon Dijon mustard, and 1 Tablespoon honey. Add salt and pepper to taste. It’s too thin to use as a dip, but it’s superb on a salad. I had this dressing recently on a salad with mixed baby greens, shredded cheddar, brown rice, chickpeas, shredded carrots, cucumber slices, cherry tomatoes, and sliced black olives.

Gourmet Turkey and Spinach Veggie Pizza

Comments Off on Gourmet Turkey and Spinach Veggie Pizza

IMG_0553Cook’s notes: This pizza was amazing, and everything was made from scratch: the crust, the sauce, and the toppings. The crust recipe uses Greek yogurt and had tastes amazing (not like yogurt at all). We ate leftover toppings with spaghetti sauce over pasta. Yes, it’s a little time consuming, but the flavor is totally worth it.


  • Make the crust and stretch it to about 12 inches round onto an ungreased cookie sheet.
  • Make the sauce
  • Spread sauce on the crust, leaving about a one-inch border.
  • Make the turkey and veggie topping mixture. Cook the turkey through, until well-done, 165ºF as measured by a meat thermometer.
  • Cook the veggies until they are tender and spinach is wilted.
  • Spread the topping mixture on the crust.
  • Sprinkle with 1 cup shredded mozzarella cheese.
  • Bake at 450F for 10 to 12 minutes until crust is browned and cheese is melted.

Vegetarian option: Omit the turkey and use only veggies in the topping.


Greek Yogurt Pizza Crust

1 cup fat-free plain Greek yogurt
1.5 cups all purpose flour
1.5 teaspoons baking powder
3/4 teaspoon salt

Mix ingredients in a bowl until it starts to come together and then knead it on a well-floured surface for about 8-10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape you want. I used a rolling pin on a floured cutting board to shape the dough. Place crust on an ungreased cookie sheet.


One-Minute Pizza Sauce

Scaled this recipe to use a 6-oz. can tomato paste.

6 ounce can organic tomato paste
1.5 Tablespoons extra virgin olive oil
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, crushed
1.5 teaspoons organic onion powder
3/4 teaspoon sea salt

Mix all the ingredients for the homemade pizza sauce together in a small glass bowl. Add water to thin the texture as needed to make the sauce spreadable.


Turkey and Veggie Topping

Olive oil or cooking spray
1 package (16 to 20 oz.) ground turkey
1/2 cup diced onion
1 clove garlic, minced
1 red bell pepper, seeded and diced
8 oz. box sliced mushrooms
1 cup baby spinach
1 Tablespoon Italian seasoning blend

Coat a skillet with oil or cooking spray. Brown the ground turkey with onion and garlic. Add the red pepper and mushroom; cook until veggies soften. Add spinach and seasoning; stir until spinach is wilted.


  • Crust adapted from the Impatient Foodie blog
  • Sauce adapted from the Healthy Home Economist blog. See her original post for instructions on making English Muffin pizzas with this sauce.
  • Topping mixture adapted from the Jennie O site

Older Entries


Get every new post delivered to your Inbox.

Join 125 other followers