Pizza RomanoTo kickoff a healthy, back to school season, this recipe is perfect for busy fall schedules, when parents only have a short amount of time to prepare a nutritious meal for their family. Not only healthy, the lean beef in this recipe is packed full of protein, fueling an active lifestyle.

Pizza Romano


1 lb Laura’s 96% Lean Ground Round
2 2⁄3 clv garlic (minced)
1 1⁄3 t dried Italian seasoning
2⁄3 small onion (chopped)
2⁄3 small green pepper (chopped)
2⁄3 pk (8-ounce) sliced fresh mushrooms
1 1⁄3 (12-inch) refrigerated pizza crust (“Mom” prefers making a homemade crust)
1 c marinara or pizza sauce
1⁄3 c chopped sun-dried tomatoes
1 pk (8-ounce) shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)


1. Cook beef, garlic and Italian seasoning in a nonstick skillet about 5 minutes or until browned; drain and remove from skillet.
2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.
3. Add mushrooms and sauté 1 minute more.
4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.
5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.

Cooking Tip: For a time saver, use kitchen shears to chop the sun-dried tomatoes.

Serves 8.

*Recipe and image courtesy of Laura’s Lean Beef.*

Tofu Macaroni and CheeseIt’s the start of a new school year for many today, and coming home to enjoy a healthier take on a favorite dish will be welcomed by kids and parents alike! House Foods Tofu has taken the classic macaroni and cheese recipe and made it lighter and packed with more nutritional benefits than a standard boxed variety. Yum!

Tofu Mac’n’Cheese


½ package of House Foods Premium Tofu Firm or Organic Firm, strained
1 box elbow macaroni
3 tablespoons of onions
½ cup Greek yogurt (“Mom” prefers organic)
½ teaspoon salt
1 teaspoon mustard
1 teaspoon butter (“Mom” prefers Earth Balance Buttery Spread)
1 cup shredded cheddar cheese
dash paprika
pepper to taste


Cook and strain macaroni noodles and set aside.
Sautée onions in pan until golden brown.
Combine all ingredients in blender and puree until smooth.
Mix cheese sauce and macaroni noodles in a large pot over low heat until all noodles are coated with sauce and heated thoroughly. Serve warm.

Optional: Serve with parmesan cheese for extra flavor.

Serves 8.

*Recipe and image courtesy of House Foods Tofu.*

Creamless CornThis isn’t your Grandma’s cream style corn recipe! In fact, it is creamless and is made with Greek yogurt instead! Featuring a bevy of veggies and spices, this will become a new summertime favorite!

Creamless Corn with Cilantro and Lime and Dannon® Oikos® Greek Yogurt

By Michael Symon


2 tablespoons unsalted butter (“Mom” prefers organic)
1 small yellow onion, minced (1 cup)
1 large clove garlic, minced (½ teaspoon)
1 jalapeno, seeded and minced (1½ tablespoon)
3 cups fresh sweet corn cut off the cob (about 4 ears)
¼ teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
Zest of ½ lime
3 tablespoons roughly chopped cilantro
½ cup whole milk
½ cup Dannon Oikos Traditional Greek Yogurt (or nonfat Plain)


1. Place a large sauté pan over medium heat.
2. Add the butter along with the onion, garlic and jalapeno and a good pinch of salt. Cook, stirring occasionally for 5 minutes, until the onions
begin to soften and you start to smell the garlic.
3. Add the corn and continue cooking for 10 minutes, adding more salt and some freshly ground black pepper.
4. Stir in the cayenne then lower the heat to medium low.
5. Stir in the milk and the Dannon Oikos Greek Yogurt and mix to combine.
6. Add the lime zest and cilantro and serve!

YIELD 4 servings.


*Recipe created by Michael Symon for Dannon OIKOS®.*

Lemon Garlic ShrimpLemon and garlic are simple, yet ideal ingredients for making flavorful, savory and fresh dishes. Olive oil is also a great substitute to butter – making this a healthier alternative to shrimp scampi. Try serving these shrimp with vegetables, rice, pasta or even on skewers for an easy backyard party favorite!

Lemon Garlic Shrimp


4 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
4 large cloves garlic, peeled and sliced thin
Pinch hot red pepper flakes
1 pound large shrimp, peeled with tails on
3 tablespoons minced fresh Italian parsley
1 flat anchovy fillet, chopped fine


Heat the olive oil in a WearEver Pure Living 12” Fry Pan over moderate heat. Add the garlic and cook, stirring until golden. Add the shrimp and cook until just cooked.

Remove pan from heat and stir in the chopped anchovy and lemon zest.

Serve with thin slices of French bread.

Bon appétit!

*Recipe and image courtesy of WearEver.*

CouscousSalad_BigMillFrom the Big Mill Bed & Breakfast in Williamston, NC comes this fresh summer salad that features a bevy of lively veggies all mixed into couscous!

CousCous Salad


1 10-ounce box plain couscous
½ teaspoon sea salt plus more for the cooked couscous, if desired
2-3 small spring onions & tops, chopped
5 or 6 radishes, diced small
1 small pickling cucumber or ½ English cucumber
1 medium size red, yellow or orange bell pepper, seeded and diced
1 15-ounce can chick peas (garbanzo beans) drained and rinsed
1 cup frozen green garden peas
1 small (2.25 ounce) can sliced black olives, drained
2 Tablespoons fresh parsley, minced
Several fresh mint leaves, minced
Juice of 4-5 lemons
1/3 cup olive oil
Handful of grape tomatoes, halved and reserved

Other things you can add: ½ cup fresh snow peas, cut in half or ½ cup blanched green beans, cut into 1-inch pieces

(Note: This salad can be as colorful and as interesting as you make it)


Cook couscous according to package directions, adding the sea salt to the water. (If you do not have directions, do the following: Put 2 cups of water and the salt in a saucepan and bring to a boil. Add 1 ½ cups couscous and cover. Let stand for 5 minutes and then fluff with a fork.)

Stir in the diced onions, radishes, cucumber and pepper. Add the chick peas, garden peas and olives. Stir in the minced parsley and mint. Add the lemon juice and olive oil, both to taste. If needed, add more of both.

Serve chilled over a bed of leaf lettuce. Just before serving add the halved grape tomatoes. If you plan to keep some of the salad, do not add the tomatoes to the entire salad, just to the portions that you plan to serve.

Yield: 8 1-cup servings – This salad will keep for several days in the refrigerator.

*Recipe and image courtesy of*

Quinoa summer saladThis fresh, lively salad is perfect for packing on a summer picnic! “Mom” is a big fan of quinoa since it is a wonderful source of protein, and Alter Eco is an organic variety that is also non-GMO!

Quinoa Summer Salad


1 1/2 cups Alter Eco Rainbow Quinoa
1 teaspoon salt
2 cups fresh or frozen corn
1 cup tightly packed basil leaves, finely chopped
1/2 cup roasted red peppers
1/2 cup diced red onion
2 tablespoons olive oil
3 to 5 tablespoons fresh lemon juice (1 or 2 lemons)


Rinse Quinoa thoroughly in cool water and drain.

In a medium saucepan combine quinoa, salt and 3 cups water. Bring to boil over high heat. Cover, reduce heat to low and simmer for 5 minutes. Add corn, cover and cook until water is absorbed.

Let cool, then transfer mixture to large serving bowl. Toss well with fork, fluffing quinoa. Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a distinct lemony edge. Adjust seasons to taste.

Flank Steak Sliders _ WillisGravesFrom Burlington’s Willis Graves Bed & Breakfast Inn in Burlington, Kentucky comes this summer recipe for sliders. “Mom” loves the Spicy Black Bean and Corn Salsa that accompanies the recipe!

To make the flank steak sliders, marinate two flank steaks for two days, grill them outside, and then cool the meat in the refrigerator before slicing it for cold summer sandwiches. The Inn tops them with a a mixture of sour cream (24-ounce container) and Meyer’s horseradish (8-ounce bottle), and serves them with Spicy Black Bean and Corn salsa (recipe follows).

Flank Steak Sliders


Herb and Soy Sauce Marinade
Source: Favorite Foods of Wyoming, Ohio

1 1/2 cups salad oil
3/4 cup soy sauce
1/4 cup Worchestershire sauce
2 tablespoons dry mustard
2 1/4 teaspoon salt
1 tablespoon coarsely ground black pepper
1/2 cup red wine vinegar
1 1/2 teaspoons dried parsley
2 cloves garlic, crushed
1/3 cup fresh lemon juice


Combine all ingredients and mix in blender; makes 3 1/2 cups. Marinate meat for 3 hours or longer.

Spicy Black Bean and Corn Salsa


2 cans black beans, rinsed and drained
5 fresh corn ears, boiled (“Mom” prefers organic corn)
1/2 cup finely chopped fresh cilantro
1/2 cup chopped green onion
1/2 cup chopped red onion
2/3 cup fresh lime juice
5 tablespoons vegetable oil
2 tablespoons ground cumin, or more to taste
1 cup chopped ripe tomatoes
Salt and freshly ground black pepper to taste


In a large bowl, combine all ingredients except the tomatoes. Cover and chill at least two hours or up to overnight. Just before serving, stir in tomatoes. Serve with tortilla chips.

Makes 6 to 8 cups.

*Recipe and image courtesy of*

Rubbed Butternut Squash & KaleLoads of spices and fresh vegetables make this dish with kale really stand out! For those new to eating kale, this is a nice way of introducing it into the diet.

Rubbed Kale with Butternut Squash


1 butternut squash, about 3 lbs. (also great with Red Kuri squash if you can find it, or kabocha squash, neither of which have to be peeled)
2 Tbs. extra-virgin olive oil
salt & freshly ground pepper
1 bunch very fresh kale
2 Tbs. extra-virgin olive oil


1/8 cup coarsely chopped fresh cilantro
1/8 cup coarsely chopped fresh parsley leaves
1 large garlic clove, minced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
salt to taste
2-3 Tbs. fresh squeezed lemon juice


Preheat oven to 350°F. Top and tail the squash, halve it crosswise, put each piece flat-side down on the cutting board, and peel with a sharp chef’s knife. Remove the seeds with a spoon, and cut the squash into 1-inch cubes. Place in a large bowl, toss with the 2 tablespoons olive oil and season lightly with salt & freshly ground pepper. Spread on a parchment-paper covered sheet pan. Roast 20-25 minutes, until the squash is tender and starting to brown.

While the squash roasts, strip the kale from it’s ribs (easy to do by just running your fingers along the rib on both sides, bottom to top), wash it well, and cut into fine ribbons. Mix with the olive oil in a large bowl, and rub and massage the kale until it softens, about 2 minutes.

Make the sauce by combining the ingredients in the food processor. Pulse to puree to a sauce consistency. Combine with the softened kale.

Toss the hot squash with the sauce and kale, and serve. One of the beauties of this dish is that it is still delicious served warm or cold and still wonderful the next day.

*Recipe and image courtesy of mother-daughter duo Terry and Tracy Paulding of Paulding & Co.. Their company specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises.*

Organic Strawberry Mini-Muffins 2When it is raining outside this summer, get the kiddos involved in the kitchen to whip up these delicious little muffins that will showcase those strawberries from the farmer’s market so nicely! We love that they are sugar-free, too!

Tiny Green Mom’s Sugar-Free Organic Strawberry Mini-Muffins


1 1/2 cups organic unbleached flour
1/4 cup organic cornmeal
1/3 cup Stevia in the Raw
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 teaspoon organic vanilla extract (“Mom” uses Nielsen-Massey)
1 cup organic vanilla Greek yogurt
1/3 cup organic olive oil
1 1/2 – 2 cups fresh organic strawberries (rinsed, hulled and chopped)


Preheat the oven to 400`F.

Lightly grease 2 mini-muffin tins and set aside.

In a medium bowl, sift together the dry ingredients and set aside. In a large bowl, mix together the yogurt, oil and egg until well-blended. Next, add the flour mixture to the wet ingredients in the large bowl until mixed. Gently fold in the strawberries.

Fill the mini-muffin tins and bake for 10-15 minutes, or until a knife or toothpick in the center comes out clean. Oven temperatures will vary. Once cool transfer to a wire rack. “Mom” enjoys these muffins warm, right out of the oven!

Red Snapper Vera CruzTreat Dad this Father’s Day to a spicy fillet of red snapper, made lovingly in the comfort of your own home!

Red Snapper Vera Cruz


2 (4-6 ounce) fillets red snapper
Juice of 1 lime
Tabasco or hot pepper sauce to taste
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon olive oil
1 (16 ounce) jar salsa
1 clove garlic, sliced thin
½ cup chicken, fish stock or water
¼ teaspoon dried oregano
¼ cup pimento stuffed green olives
1 cup cooked brown rice
1 tablespoon minced cilantro
1 avocado, sliced thin
Lime wedges

Wash and pat dry fish fillets. Combine lime juice and hot sauce in a shallow bowl. Add fish fillets and marinade ½ hour.

Combine flour, salt, and chili powder together in a shallow bowl.

Remove fish from marinade and pat dry with paper towel. Dredge in flour mixture on both sides. Set aside.

Heat olive oil in a WearEver Cast Lite Fry Pan over medium heat. Cook the fish on both sides until golden brown. Remove from skillet.

Add the salsa, garlic and combine with the broth or water, cumin, oregano and olives. Bring to a simmer.

Gently place the fish in the salsa mixture and spoon some salsa over the fish. Cover and cook over low heat for 10 minutes or until heated through.

Reserve ¼ cup of the sauce. Spoon and divide remaining sauce between two shallow soup bowls or serving plates. Place ½ cup of rice in center of each plate and top with cooked fish. Spoon reserved sauce over fish and rice and sprinkle cilantro. Serve with avocado slices and lime wedges.

Serves 2.

*Recipe and image courtesy of WearEver.*