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Fast Dinner

You finish work at 5:30pm, get to the gym by 6:00pm to workout with your wonderful trainer, you finish at the gym at 7:00pm and then rush home to make dinner but first pick up the kids from soccer practice. Dinner ends up being ready by 9:00pm.  Whew - how the heck do you cook with a schedule like that?? Well, this is my purpose - to help you make things a little easier so that you don't resort to another night of take-out. Please enjoy my quick dinners that even the kids will love.

"Wine and Cheese" Pasta with Jumbo Shrimp
(Gluten, Dairy and Soy Free)

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Ingredients

1 tbsp Extra Virgin Olive Oil
1 tbsp Shallots, finely chopped
2 cloves Garlic Clove, minced
1/3 cup Organic Tomato Paste
1/2 cup Dry White Wine
1/4 cup Parsley, chopped
1/2 cup Sundried Tomatoes In Oil, chopped
1 lb Cooked Shrimp Jumbo Size, Tail-on (frozen), thawed
454 g Pasta Joy Ready Brown Rice Pasta Spaghetti Style with Rice Bran
2 oz Goat Cheese

Sauté minced shallots for about 2minutes and then add in garlic for minute continuously stirring. Add in tomato paste for another minute and then add in white wine and sundried tomatoes, stir for another 2-3 minutes. Add in 3/4 of the goat cheese and stir until melted and then add in thawed shrimp. In the meantime boil water in a large pot and cook brown rice pasta for 15-17 minutes.

Drain and rinse pasta when ready and toss with shrimp and sauce. Serve with fresh parsley and top with the rest of the goat cheese.

Salt and Pepper to Taste.

Serves 4 and is ready in about 30 minutes.

Nutritional Information per 1/6 of Recipe: 459 Calories, 9.3g Fat, 64.4g Carbs, 4.7g Fiber, 25.2g Protein
Weight Watchers Points: 9

Omega 3 Fibrous Turkey Burgers
(Gluten, Dairy and Soy Free)

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Ingredients
1 lb Minced Turkey
1 large Egg White
1/2 cup Green Onion, chopped
1/4 cup Parsley, chopped
3 tbsp Mary’s Original Cracker, crushed
1 tbsp Dijon Mustard
1/2 tbsp Basil, Dried
1 cloves Garlic Clove, minced
¼ tsp salt


Place about a handful of Mary’s crackers in a Ziploc plastic bag and crush the crackers using a mallet. Mix all ingredients into a large bowl and form into 6 medium sized patties. Cook over medium heat on a non stick frying pan (no extra oil is needed). Cook for about 5 minutes per side or until meat looks cooked (cut a patty in half and check the colour – no pink)

For a low carb version, wrap in lettuce. Serve with tomatoes, red onions, yellow peppers and Veggie Cheese.  If you need the carbs serve on a whole wheat bun.

Serves 6 and takes about 15 minutes to make.

Nutritional Values per patty: 131 Calories, 4.5g Fat, 6.1g Carbs, 1.2g Fiber, 14.9g Protein
Weight Watchers Points: 3

Lemon Dill Turkey Burgers in Lettuce
(Gluten Free, Dairy Free, Soy Free)

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Ingredients
1 lb Minced Turkey
1 large Egg White
1/2 cup Green Onion, chopped
3 Tbsp Fresh Dill, chopped
3 Tbsp Le Pain Des Fleurs Quinoa Crackers, crushed (Found at "Taus" on Saint Denis)
1 tbsp Dijon Mustard
1 tbsp dried Parsley
1/2 tbsp Oregano, Dried
1/2 tsp Lemon Pepper
 1 cloves Garlic Clove, minced
1 Tbsp Fresh Squeezed Lemon Juice
¼ tsp salt

Place about a handful of the quinoa crackers in a Ziploc plastic bag and crush the crackers using a mallet. Mix all ingredients into a large bowl and form into 6 medium sized patties. Cook over medium heat on a non stick frying pan (no extra oil is needed). Cook for about 5 minutes per side or until meat looks cooked (cut a patty in half and check the colour – no pink)

For a low carb version, wrap in lettuce. Serve with tomatoes, red onions, and sauteed mushrooms.  If you need the carbs serve on a whole wheat bun.

Serves 6 and takes about 15 minutes to make.

Nutritional Values per patty: 108 Calories, 3.6g Fat, 3.2g Carbs, 0.5g Fiber, 14g Protein
Weight Watchers Points: 2

Roasted Vegetable and Chicken Lasagna*
(Gluten, Dairy & Soy Free)
**Keep in mind that this recipe is DELICIOUS but is not a "Fast Dinner"**

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Ingredients
1 pack of Brown Rice Uncooked Lasagne Noodles (Tinkayada – Found at Loblaws or Provigo)
5 Bell Peppers (red, yellow or orange, 750g)
3 Large Zucchinis (about 750g)
1 Eggplant (about 400g)
2 Tbsp Olive Oil (to brush on veggies)
1 Cup Unripened Softened Goats Cheese
1 Cup Crumbled Rice Cheese (Galaxy Nutritional Foods Cheddar Flavour)
4 Egg White, beaten
2 tsp chopped fresh oregano
1 tsp fresh ground black pepper
7 cups sweet basil tomato sauce (* recipe follows)
2 cups grated mozzarella
6 Slices Rice Cheese (Galaxy Nutritional Foods Italian Flavour)

For Sweet Basil Tomato Sauce
2 tbsp Olive Oil
2 cups Onion, chopped
1 tbsp Garlic, minced
1 tsp salt
1 tsp black pepper
2 tsp Fresh Basil, chopped
1 tsp Fresh Oregano, chopped
6 Fresh Tomatoes, chopped
1 tbsp Organic Honey
*1 lb Lean Ground Chicken (Optional)

Preheat oven to 400 degrees.

Cut the pepper in half length-wise. Seed and lay out on a cookie sheet with the skin side up. Roast at 400 or broil until the skins have blackened. (Broiling takes about 5 minutes, roasting takes about an hour) Place peppers in a bowl and cover with plastic and allow them to cool.

Reduce oven to 375F. Using a mandolin, slice the zucchini into thin paper-like circles. Score eggplants skin by running the sharp tongs of a fork into and along the skin of the entire fruit and slice lengthwise into 1/4 inch thick strips. Lay zucchini and eggplant on a lightly oiled baking sheet, brush with oil and roast at 375 until tender, and brown. (About 15-20 minutes)

While vegetables are roasting in the oven begin tomato sauce.
In a large, heavy saucepan, sauté the onions, garlic, herbs and spices in the olive oil until they grow tender. Add in the ground chicken and cook until there is no pink. Add the chopped tomatoes and honey, cover and allow mixture to simmer for at least 20 minutes.

Reduce oven to 350F. Peel the bell peppers and set aside. In a small bowl whisk together the crumbled rice cheese, goat cheese, egg whites, oregano and black pepper.

To assemble: spread a thin layer of tomato sauce in the bottom of a lightly oiled 9 x 12 inch deep baking dish. Follow with:
• A layer of uncooked lasagne noodles
• Half the cheese mixture, spread evenly over noodles
• Roasted eggplant, whole flanks arranged over cheese
• Another layer of noodles
• 3-4 cups of tomato sauce, spread over noodles
• Roasted zucchini, whole strips arranged over tomato sauce
• Remaining half of cheese mixture, spread evenly over zucchini
• A final layer of noodles
• Whole roasted bell peppers, spread out evenly over noodles
• Remaining tomato sauce spread evenly over the peppers
• Top with slices of rice cheese

Bake uncovered for about 1 hour. The cheese on top will be golden and bubbly. If you do not want the cheese to brown, cover the lasagne with aluminum foil during the last half hour of baking. Allow it to cool for at least 10-20 minutes.

Makes 12 Large pieces and takes about 2.5 hours to make. I would suggest making this a family night event that the Kids will love it! If you’re just two people I would suggest freezing half the Lasagne as you will have a lot of leftovers.

Nutritional Information: 362 Calories, 15.5g Fat, 38g Carbs, 3.8g Fat, 20g Protein
Weight Watchers Points: 8
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