Turkey Lasagna with Creamy Bechamel

Dinner, lunch, Recipes

This lasagna is unbelievable! It is SO DELICIOUS. My husband devoured it and he’s a picky eater πŸ™‚

It doesn’t have the traditional ricotta cheese filling. Instead, it’s made with a decadent Bechamel Cream Sauce and it’s to die for!

Your entire family will be sure to love this recipe! It’s the perfect cheesy, delicious comforting meal that will bring everybody to the table quick!

A quick note- I made half of this recipe (since it’s just my husband and I) but this will feed the entire family just fine!

Turkey Lasagna with Creamy Bechamel

  • Servings: 8
  • Difficulty: moderate
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Yields 8 lasagna squares

INGREDIENTS

  • 1 1/2 cup Creamy Bechamel sauce
  • 1 lb ground turkey (I use 93/7)
  • 1 clove garlic finely diced
  • 1 15 oz can tomato sauce
  • 1 15 oz can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 teaspoon dried fennel
  • 3/4 teaspoon dried Italian herb seasoning
  • 1 teaspoon dried basil
  • 1/4-1/3 cup water
  • 1/4 cup whole milk
  • 1 tablespoon worcestershire sauce
  • 1/2 lb fresh mozzarella cheese slices
  • 1/2 cup freshly grated parmesan cheese
  • 12 cooked (or pre cooked) lasagna noodles
  • olive oil for cooking
  • salt and pepper to taste

DIRECTIONS: 

  • Preheat the oven to 350 degrees F.
  • In a stockpot or dutch oven pan drizzle some olive oil, garlic, and cook the turkey until cooked through. Add in the sauces, dried herbs, water, worcestershire sauce, salt and pepper to taste. Cover and cook on medium/low for about 20 minutes until the sauces thicken up nicely.
  • Meanwhile cook your lasagna noodles if you haven’t already (or if you don’t have the pre cooked noodles). They should boil/ cook according to the instructions. I personally like mine cooked a little past al dente.
  • Add in 1/4 cup of milk to the turkey sauce and 2 tablespoons of the parmesan cheese to the sauce. Cover and let it cook another 5-10 minutes then turn off the heat.
  • Now it’s time to assemble on a large casserole dish- Start with that turkey marinara sauce at the bottom just enough to coat the bottom of the dish, lay 4 of the lasagna noodles on top (you may have to cut some to make fit), layer with more turkey marinara, white cream bechamel sauce, then some of the mozzarella, some of the parmesan cheese, then another layer of noodles and repeat until you’ve reached the third layer.
  • The final topping is the remaining turkey marinara, mozzarella, then parmesan cheese.
  • Bake in the oven for 25-30 minutes until cheese is melted and everything is cooked through. I love to broil the last 5 minutes or so. The cheese gets super gooey and delicious!

*Notes*

*You can prep ahead- simply cover the casserole dish tightly with plastic wrap and aluminum foil and then bake in the oven prior.

*Leftovers keep well in the fridge 4-5 days.

Enjoy!

Hilda ❀

Veggie Fritters

Breakfast, Dinner, Egg Dishes, lunch, Recipes

Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.

These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.

Veggie Fritters

  • Servings: 3 Fritters
  • Difficulty: easy
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Yields: 9 Fritters Total

INGREDIENTS:

  • 2 1/2 cups chopped or shredded veggies ( I used zucchini, carrots, and kale)
  • 1 clove of Garlic
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup buttermilk pancake mix (I used Kodiak)
  • 1/4 teaspoon pepper
  • Salt
  • olive oil for frying (or any oil of choice)
  • Sour cream or yogurt for topping

DIRECTIONS:

  • Start by chopping your veggies and the garlic clove. I placed my veggies in a food processor and pulsed a couple times until the veggies were finely chopped.
  • Add your veggie mix to a bowl, and then add the egg, milk, pancake mix, salt and pepper and mix with a spatula until combined.
  • Drizzle a frying pan with olive oil and turn the heat to medium high. The oil should be nice and hot but not too hot.
  • Grab about 1/4 cup of the mixture and pour into the pan ( like you’re making little pancakes).
  • Let them cook for about 2-3 minutes per side or until they form a nice crust on the outside and the centers are set.
  • Repeat this step for all your fritters.
  • Serve warm with a dollop of sour cream or yogurt with chives on top. It’s so delicious!

*Notes*

*You can store these in the fridge for about 4 days*

Bon apetitte!

-Hilda

Creamy Chicken & Biscuits

Dinner, lunch, Recipes

This is the ultimate crowd pleasing comfort food! It’s just perfectly decadent from the creamy chicken base, and then the warm buttery biscuits to soak everything up. It’s hearty from all the shredded bits of chicken and so flavorful. This is a favorite recipe, especially in the fall. You can even eat this for breakfast! I mean, who’s judging here? πŸ˜‰

I actually used chicken stock from my leftover rotisserie chicken in addition to store-bought low sodium chicken broth. All those juices that were left at the bottom when cooking the chicken were saved and used in this recipe. You can use whatever you have, but know you have that flavorful option as well!

Creamy Chicken & Biscuits

  • Servings: 6-8
  • Difficulty: easy
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Yields 6-8 Servings

INGREDIENTS:

For the base:

  • 12 Tablespoons unsalted butter
  • 1 1/2 chopped onion
  • 5 Cups chicken stock or broth* (I used half of each)
  • 2 Cups heavy cream or milk
  • 2/3 Cups flour
  • 1/2 Cup Corn kernels- frozen or fresh
  • 1/2 Cup finely chopped carrots
  • 1/4 Cup frozen spinach
  • Salt and pepper to taste
  • 1/2 teaspoon knorr chicken flavor bouillon* (optional)
  • 1/4 cup shredded or grated parmesan cheese
  • 1 lb Shredded cooked chicken breast

For the drop biscuits:

  • 2 Cups pancake mix
  • 1 teaspoon baking powder
  • 8 tablespoons cold cubed butter
  • 2 egg yolks
  • 1/2 Cup milk
  • Dried Herbs

DIRECTIONS:

1.) Drizzle a large pot with oil and cook the diced unions until they are translucent.

2.) Add the butter and melt with the onions.

3.) Add the flour and cook until you form a paste then slowly add in the chicken stock/broth along with the seasonings (salt, pepper) and the chicken flavor bouillon.

4.) Allow it to bubble up a little bit 1-2 minutes then add the milk. Mix everything together and then add the vegetables- corn, diced carrots, and spinach. Cover and cook for 6-8 minutes.

5.) Stir in the cooked shredded chicken, and the parmesan cheese. Then turn off the heat and pour the creamy chicken mixture into a greased casserole dish.

6.) Make your biscuits! Mix the flour, and baking powder together.

7.) Add the cubed butter and with a pastry mixer or fork mix it in until the butter resembles pea sizes throughout the mixture.

8.) Slowly add in the milk just until you reach a sticky fluffy dough (you may add more or less milk depending on the consistency).

9.) with an ice cream scoop or a large spoon, spoon the drop biscuits into the creamy chicken casserole one at a time 6-8 biscuits). Make sure to spread then out evenly.

10.) Top the biscuits off with a little bit of the dried herb mix and brush with extra milk on top if desired.

11). Bake for 35 minutes or until the biscuits are baked through- nice and golden brown and fluffy. Make sure to move the biscuits half way through since they tend to expand quite a bit.

12.) Serve warm. Store it tightly with plastic wrap and foil in the fridge for 4 days. When reheating, gently place it in a microwave safe bowl and heat for about 1-2 minutes.

Enjoy!

-Hilda ❀

Harvest Salad with Tahini Goddess Sauce

lunch, Recipes, salads

Does anything scream Fall more than a delightful harvest salad? Let’s celebrate delicious sweet butternut squash perfect for the season! This is such an incredible salad combination. I’m a huge fan of tasty flavorful meals, and this one is up there for sure.

You have the fresh base of the crisp greens, the combination of creamy goat cheese and crunchy pecan and roasted nuts with the creamy homemade dressing and roasted buttery pumpkin. This is going to melt in your mouth! Last but not least, the protein from the turkey that soaks up the goddess tahini dressing. Yum! Nutrition wise too- this is a winner.

This salad is also a great way to use leftovers from Thanksgiving. Add in some dried cranberries or avocado to jazz it up a bit. It’s perfect.

Harvest Salad with Tahini Goddess Sauce

  • Servings: 1
  • Difficulty: easy
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Yields 1 Big Salad or 2 Small Side Salads

INGREDIENTS:

  • 4-6 cups baby spinach
  • 1/2 cup (85 g) roasted butternut squash*
  • 4 oz. ground turkey
  • 1/2 oz. goat cheese
  • 2 Tablespoons (.5 oz) roasted nut mix ( I used an Olive and Herb nut mix)
  • 2-3 Tablespoons of my Goddess Tahini Dressing

DIRECTIONS:

  • Start by assembling the salad with the spinach or mixed greens first, then top the salad off with the roasted butternut squash, turkey, goat cheese, nuts, then drizzle the tahini dressing.
  • Toss and enjoy!

*Please note- you can roast the butternut squash ahead by peeling, and cutting into cubes, drizzling with olive oil, then topping it off with EBB seasoning, or salt and pepper, and garlic powder. Roast for 450 degrees for 30 minutes.

Enjoy!

-Hilda ❀

Tahini Goddess Sauce

Breakfast, Dinner, lunch, Recipes

I add this sauce on my scrambled eggs, buddha bowls, salads, and more! It’s absolutely divine. Once I started this recipe, I never went back. I make a couple batches at a time since I never want it to run out πŸ™‚

Tahini Goddess Sauce

  • Servings: 12
  • Difficulty: easy
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Yields 12 servings of 2 Tablespoons

INGREDIENTS:

  • 1 big bunch of cilantro
  • 2 medium cloves of garlic
  • Juice of 2 lemons
  • 3/4 cup water
  • 1/3 cup pure tahini (sesame paste)
  • 1 jalapeno (seeds in, stem cut off)*
  • 1/2-3/4 tsp ground kosher salt

DIRECTIONS:

  • Fill a blender with all the ingredients ( I used a vitamix) and blend until smooth. The sauce will appear thin but will thicken up when it sits in the fridge for at least 2 hours. You can also add more tahini if you desire to thicken it up instantly.

*Please note- if you want it with less garlic flavor just add 1 clove. If you want it less spicy you can remove the seeds or leave out the jalapeno. I find that it ads a small kick and it’s not too spicy πŸ™‚

** Store it in an airtight container such as a mason jar in the fridge for up to 1 week **

Enjoy!

❀ Hilda

Caprese Chicken Casserole

Dinner, lunch, Recipes
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Caprese Chicken Casserole

  • Servings: 6-8
  • Difficulty: moderate
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Yields 6-8 servings

INGREDIENTS:

  • 1 lb chicken breast
  • 1 cup frozen spinach
  • 1 1/2 cups Cream Sauce
  • 1 lb rotini pasta
  • kosher salt
  • black pepper
  • 1/2 cup shredded colbi jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup bread crumbs ( I made my own by blending 4 slices of day old bread)
  • 4 tablespoons melted butter
  • 1/4 teaspoon paprika
  • 1/2 cup tomato slices
  • Basil (for garnish)
  • 1 tablespoon olive oil

DIRECTIONS

  • Grease a large baking dish with cooking spray or butter and preheat the oven to 450 degrees F.
  • Season your chicken breast with salt and pepper.
  • Heat a non-stick skillet with olive oil, and sear the chicken breast on both sides. Cover, and let it cook until the internal temperature hits 165 degrees. Shred the chicken with a fork. It should pull apart easily.
  • While the chicken is cooking, boil some water for the rotini pasta. Season the water with a generous amount of salt. Add the rotini, and let it cook for about 8 minutes or until al dente (just enough to bite into).
  • Add the frozen spinach to the cooked shredded chicken and sautΓ© for about 3 minutes.
  • Add the cream sauce to the chicken mix  and let it bubble for about 5 minutes. Add the shredded colbi jack cheese, and mix well until the cheese is nice and melted. Turn off the heat. Add some of the pasta water to the creamy chicken mix, and the cooked pasta.
  • Mix everything together, and pour it into your baking dish and set aside.
  • In a small bowl mix the bread crumbs, and the melted butter and set aside.
  • Top the casserole with the mozzarella cheese first, then the bread crumb mix, paprika, and finally tomato slices.
  • Wrap the top of the dish with aluminum foil and let it bake for 10 minutes.
  • Remove the foil, and let it bake uncovered for an additional 20 minutes.
  • Top the dish with fresh basil and serve immediately πŸ™‚ It will be hot.

Enjoy! ❀

Hilda

Cream Sauce

Dinner, lunch, Recipes

This is one of my favorite recipes to have on hand. It’s luxurious, flavorful, and turns a simple dish into something decadent. I use this sauce to make Potato Au Gratin, Classic Chicken Alfredo, or my favorite Caprese Chicken Casserole! It’s SO GOOD!

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Cream Sauce

  • Servings: 6-8
  • Difficulty: easy
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INGREDIENTS:

  • 1 1/3 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons ​all purpose flour
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1/4 cup parmesan cheese
  • 1 minced clove garlic

DIRECTIONS:

  • Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge. Turn the heat off, and keep it warm
  • In a sauce pan, melt the butter, and garlic over medium-low heat. Add the flour, and stir until the mixture is combined. Continue mixing for about 2 minutes to form a roux. Make sure the mixture does not turn brown.
  • Add the hot milk to the flour mixture, and let it boil. Turn the heat to low, and stir frequently for 5 minutes. Stir in the salt, pepper, and parmesan cheese.
  • Serve immediately with pasta, or let the sauce sit and cool for 5 minutes or so, then store it in a mason jar in the fridge for 7-days.

Notes: You can also store it in the freezer for months, and defrost in the fridge a couple of days before using.

-Enjoy ❀

Hilda

Sweet Potato Buddha Bowl

lunch, Recipes

This bowl is so delightful for lunch. It can be eaten either cold or hot. I personally prefer to heat it up before eating it. I meal prep the ingredients ahead of time which makes it SO EASY to throw together in the morning for lunch in the afternoon. It’s easy to whip up if you have the roasted sweet potato cooked.

You can substitute pretty much any kind of meat, or veggies here! But this combination is heaven.

Sweet Potato Buddha Bowl

  • Servings: 1
  • Difficulty: easy
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Recipe: Yields 1 Buddha Bowl

INGREDIENTS:

  • 4-6 Cups Baby Spinach
  • 1/4 Chopped Avocado
  • Micro Greens * (optional but helps boost nutrients)
  • 4 oz. Ground Turkey
  • 1/2 Cup Roasted Sweet Potato
  • 2 Tablespoons Hummus
  • Coconut or Olive Oil for Cooking

DIRECTIONS:

  • Start by heating a non-stick skillet, and adding a little bit of oil.
  • Add your spinach. It won’t take too long for it to cook and wilt. It may seem like a lot of spinach but it will get smaller once it’s sauteed. You can add bell peppers, or mushrooms here to boost the flavor and a little bit of salt and pepper if you wish.
  • Next, assemble the bowl. Place the cooked spinach, then the rest of the ingredients and top with hummus.
  • If you meal prep this recipe, simply heat it up in the microwave for 1:30-2 minutes and then stir it all up and eat it.

*Note – this recipe stores well in the fridge for about 3-4 days!*

Bon apettite!

Hilda ❀

Creamy Spinach Salad

lunch, Recipes, salads

This Salad screams summer to me! It’s so fresh, and full of all the healthy macronutrients to keep you full. I love the creaminess of the hummus, and avocado. It really doesn’t need extra dressing! The apple cider vinegar gives it the perfect zesty-ness that it needs as well.

You can also incorporate this salad into your weekly meal prep. It’s SO GOOD!

Creamy Spinach Salad

  • Servings: 1-2
  • Difficulty: easy
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Recipe: Yields 1 Big Salad or 2 Side Salads

INGREDIENTS:

For the Salad-

  • 4 Cups Baby Spinach
  • 1/2 Chopped Avocado
  • 2 Tablespoons Hummus
  • 2 Tablespoons Shredded Mozzarella Cheese
  • 4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
  • 1 Tablespoons Nut and Raisin Trail Mix
  • 1 Tablespoons Apple Cider Vinegar

DIRECTIONS:

  • Simply assemble all of the ingredients on top of the spinach and drizzle the apple cider vinegar on top. Toss until everything is completely creamy and tossed together.

Hope you enjoy this recipe!

Hilda ❀

Kale Salad with Apple Cider Vinaigrette

lunch, Recipes, salads

Are you ready for an amazing, healthy, delicious lunch recipe? This is my FAVORITE salad, and i’ve been making it for YEARS…that’s right…YEARS. It’s fresh, healthy, and keeps me full for hours.

Not to brag but I do get complements on how pretty this salad looks when I go out to eat with my office colleagues! It’s quite funny actually. It’s as delicious as it looks, and perfect all year round.

You can easily assemble 4-5 of these salads in tightly sealed tubs for that busy week meal prep! They store beautifully in the fridge all week long.

To make this an easy meal prep:

  1. Chop and roast a couple lbs of sweet potatoes. I drizzle olive oil on them, sprinkle some salt and pepper, and bake them in a cookie tray at 450 degrees F for about 30 minutes. Store them in a freezer bag in the freezer making it easy to just add on top of this yummy salad or any dish!
  2. Grill your chicken in advance, and then chop it up. I love buying chicken tenderloins and marinating them with lemon juice, cilantro, garlic, mustard, salt, and pepper then grilling them for about 6-8 minutes on each side until juices run clear and internal temp is about 365 F.
  3. To assemble- grab a 7-8 cup plastic storage tub, and place the greens first, then the rest of the ingredients on top (except for the nuts).
  4. Roast the nuts in advance then divide them individually into snack baggies or wrap them in foil and then pour on top of the salad before eating.
  5. Put the dressing in 1/4 Cup containers individually as well so you can drizzle onto the salad just before eating.

Kale Salad with Apple Cider Vinaigrette

  • Servings: 1-2
  • Difficulty: easy
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Recipe: Yields 1 Big Salad or 2 Side Salads

INGREDIENTS:

For the Salad-

  • 5 oz. Roughly Chopped Raw Kale (or 2 Cups)
  • 1/4 Chopped Avocado
  • 1/2 Cup Roasted Diced Sweet Potato
  • 2 Tablespoons Crumbled Feta Cheese
  • 4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
  • 2 Tablespoons Nut and Raisin Trail Mix

For the Dressing-

  • 1 Tablespoon Extra-Virgin Olive Oil
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Teaspoons Spicy Brown Mustard
  • 1 Tablespoon Honey
  • salt & pepper

DIRECTIONS:

  • Start by making the salad dressing. In a small bowl whisk olive oil, vinegar, mustard, honey, salt and pepper until creamy and dressing consistency.
  • Next, remove the tough stems from the kale leaves and chop them into small pieces, so that the salad is easy to eat. Add the kale to the bowl of dressing, and use your hands to “massage” the dressing into the kale. The kale should soften and shrink as you do this.
  • Add the rest of your ingredients on top, and mix everything together! For an extra kick of flavor, you can roast the nut and raisin mix over some foil in the toaster oven until they are nice and golden. Let them cool, chop them up, then add them to the salad.

Hope you enjoy this recipe!

Hilda ❀

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