Moussaka

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Now I am definitely not Greek...but I have LOVED Greek food for as long as I can remember. Recently a lovely Greek restaurant Kafe Neo opened up near our home. Definitely love their amazing happy hour...but one thing I tried on their menu was just amaaazzziing. Pure greek comfort food. Moussaka. Kind of like a Greek lasagna but with no pasta. It wasn't until my plate was almost gone that I realized why it was so amazing. It was covered in bechamel sauce (basically just flour, milk and a LOT of butter)! I was determined to find a way to make this dish at home but without the rediculous about of fat and calories and the guilt I went home with that night. My mom was the one who actually found this recipe for me...and I modified it even more to make sure I could polish off half the pan without regret. This meal is perfect for a cool fall or winter night! It does take a while to make...but definitely worth it!

Moussaka
recipe modified from: Rachel Ray magazine 

Ingredients:
2 eggplants - sliced 1/4" thick
4 zucchini - sliced 1/4" thick
1/4 cup olive oil
1 bunch green onions - finely chopped
3 cloves garlic - finely chopped
1 lb lean ground turkey
1 teaspoon all-spice
2 teaspoons cumin
1 tablespoon oregano
2 8oz cans crushed tomatoes
5 oz. shredded gruyere cheese
1 pint fat free small curd cottage cheese (I like to use a bit more)
salt & pepper - to taste

Directions:
*Preheat oven to 500 degrees
*Place sliced eggplant and zucchini in a large strainer, sprinkle with salt & let sit for 30 minutes. Rinse salt off and pat dry.
*Arrange eggplant and zucchini on cookie sheets and drizzle with olive oil. Roast for approximately 20 minutes.
*Transfer veggies to the bottom of a 9x13 baking dish
*Lower oven temp to 350 degrees
*In a large skillet, heat olive oil. Add green onions and garlic and cook for 2 minutes.
*Add ground turkey and spices (all-spice, oregano, and cumin) and cook through. Drain juices.
*Add crushed tomatoes and simmer for about 10 minutes. Season with salt & pepper.
*Spoon meat sauce over veggies
*Top with 1/2 of the cheese
*Using a food processor (or hand mixer if you don't have one) puree the cottage cheese.
*Spoon cottage cheese puree on top of moussaka. Top with remaining gruyere cheese.
*Bake for about 20 minutes (until hot throughout)
*Transfer to broiler for about 3-5 minutes until browned and bubbling.
*Let sit at least 10 minutes before serving.

Thai Pasta Salad

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While working at Nordstrom for-EVER, and getting to eat their food every day....this was my go-to lunch. When I wanted to kill my customers...and sometimes co-workers...this bowl of heaven gave me the boost I needed to survive the rest of the day. I made it a little healthier by upping the veggies, switching to whole wheat pasta, and drastically reducing the amount of oil used.

Thai Pasta Salad  

 
Ingredients:
1 (12oz) package whole wheat angel hair pasta
3 cups shredded napa cabbage
2 cups shredded carrots
1 red bell pepper - julienned
1 yellow bell pepper - julienned
1 bunch fresh cilantro - chopped
1 bunch green onions - chopped
1/2 cup chopped peanuts
sesame seeds
8oz cooked meat (shrimp, shredded chicken, or steak)
Dressing:
1/4 cup peanut butter
2 tablespoons tahini
1/4 cup rice wine vinegar
1/4 cup sweet chili sauce
5 tablespoons soy sauce
1 teaspoon seseame oil
1 teaspoon garlic powder
juice from 1/2 lime
salt and pepper - to taste
***you can also reduce number of ingredients by making the dressing using store bought peanut sauce and combining a jar of that with a little rice wine vinegar, soy sauce and dash of sesame oil.

Directions:
*Cook whatever meat you choose to use
*Boil pasta to al dente - run under cold water to cool
*In a small bowl combine all dressing ingredients
*In a large bowl combine pasta, cabbage, carrots, bell peppers, 1/2 of the cilantro, 1/2 of the green onions and meat.
*Toss with dressing
*Top salad with remaining cilantro and onions, sesame seeds and chopped peanuts

BBQ Tuna

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Everyone always says how amazing tuna is for you. Not only is tuna a great protein boost after a workout, it is also an excellent source of  omega-3 fatty acids, potassium, selenium and vitamin B12 (to name a few). Tuna, by itself, is good for you AND low in calories...that is, until us fat Americans go and add a whole bunch of mayo to make it taste "better". Well here is one of my new favorite lunch options. Sounds gross (I was skeptical myself)....but anyone who has tried it has loved it. Canned tuna w/ bbq sauce! 

BBQ Tuna

Ingredients:

1 can chunk light tuna in water - drained
1/8 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped red pepper
3 Tbs your favorite bbq sauce (more or less depending on how you like your tuna)

Directions:
*Mix all ingredients together
*Eat on a sandwich (the new 100-calorie whole wheat sandwich thins are great), with multi-grain crackers, or just by itself!