Healthy Turkey Spaghetti








  • 1 tablespoon olive oil
  • ½ cup chopped yellow sweet onion
  • 3 garlic cloves, minced
  • 1 ¼ pounds ground turkey (lean or extra lean)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (or to taste)
  • 1 (28-ounce) can crushed tomatoes in tomato puree
  • 1 (6-ounce) can tomato paste
  • 2 tablespoon chopped fresh flat-leaf parsley
  • ½ cup chopped fresh basil leaves
  • ¼ cup red wine (or 2 tablespoons balsamic vinegar)
  • 2 teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1/3 cup finely grated Parmigiano Reggiano cheese (yes the good stuff so you don’t have to use as much)
  • 8-10 oz. enriched spaghetti (I use Barrilla Plus) or pasta of your choice


Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the ground turkey, oregano and red pepper flakes and cook over medium-low heat, breaking it up with a wooden spoon, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, the parsley, the basil and the wine.  Season with salt and pepper.  Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

While the sauce is simmering, cook pasta to your preference.  Drain and serve topped with sauce and sprinkle with cheese.

Great Recipe for Fall Dinner

From Cooks Illustrated- medium chef difficulty 🙂
Serve smothered chops with a starch to soak up the rich gravy. mashed potatoes taste great.

3ounces bacon (about 3 slices), cut into 1/4-inch pieces
2tablespoons unbleached all-purpose flour
1 3/4cups apple cider
Vegetable oil
4 bone-in, rib-end pork chops 1/2 to 3/4 inch thick
Ground black pepper
1 medium yellow onion, halved pole-to-pole and sliced thin (about 1 3/4 cups)
1 Granny Smith apple (large), or 2 small Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges
Table salt
2tablespoons water
2medium cloves garlic, pressed through garlic press or minced (about 2 teaspoons)
1teaspoon minced fresh thyme leaves
2 bay leaves
1tablespoon minced fresh parsley leaves

1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
2. Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
3. Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.


Another Healthy Family Dinner


Pork stir fry with bell peppers & green beans

Serves 4

This take on a classic Thai stir-fry works for most palates. Pork tenderloin is easier to slice if it is partially frozen. Freeze the tenderloin until firm but not frozen solid, 45 minutes to 1 hour. Then cut the tenderloin crosswise into 1/4-inch slices. Cut the slices into 1/4-inch strips.


  • 12 ounces pork tenderloin, prepared according to instructions in note
  • 2 teaspoons soy sauce
  • 2 teaspoons dry sherry
  • 1 tablespoon dry sherry
  • 1/3 cup low-sodium chicken broth
  • 2 1/2 tablespoons oyster sauce
  • 1 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon cornstarch
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 inch piece fresh ginger, grated (about 2 tablespoons)
  • tablespoon peanut oil or vegetable oil
  • 12 ounces green beans, cut on bias into 2-inch lengths
  • 1 large red bell pepper(about 8 ounces), cut into 3/4-inch squares
  • 3 medium scallions, sliced thin on bias


  1. 1. Combine pork, soy sauce, and 2 teaspoons sherry in small bowl. Whisk remaining 1 tablespoon sherry, chicken broth, oyster sauce, sesame oil, rice vinegar, white pepper, and cornstarch in measuring cup. Combine garlic, ginger and 1 1/2 teaspoons peanut oil in small bowl.
  2. 2. Heat 1 teaspoon peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with additional 1 teaspoon peanut oil and remaining pork. Add 1/2 tablespoon peanut oil to now-empty skillet; add green beans and cook, stirring occasionally, until spotty brown and tender-crisp, about 5 minutes; transfer to bowl with pork. Add remaining 1/2 teaspoons oil to skillet; add bell pepper and cook, stirring frequently, until spotty brown, about 2 minutes. Clear center of skillet, then add garlic/ginger mixture to clearing; cook, mashing mixture with spoon, until fragrant, about 45 seconds, then stir mixture into peppers. Add pork and green beans; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter; sprinkle with scallions and serve over rice.

Salmon (or Steelhead) Hash with Herb Vinaigrette Recipe


Recipe: Poached Salmon Hash with Herb Vinaigrette


  • 3/4 pound salmon or steelhead trout filet
  • 1 red bell pepper
  • 2 tablespoons minced dill or thyme & rosemary combo
  • 1 tablespoon white wine vinegar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 1/2 cups shredded cooked potatoes (like Simply Potatoes)
  • 4 eggs and 4 whites, cooked over easy (or to preference) for serving

Cut the salmon crosswise into 2-inch strips. In a medium saucepan of boiling water, poach the salmon until just cooked through, about 4 minutes. Drain on paper towels and break into large flakes.

Roast the red bell pepper directly over a low gas flame or under the broiler, turning occasionally, until lightly charred all over, about 15 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the pepper. Cut into 1/4-inch dice.  (or take the short cut of buying roasted red peppers in a jar)

In a mini food processor or using a stick blender, puree 1 tablespoon of the dill (or other herbs) with the lemon juice and vinegar. In a slow, steady stream, add 2 tablespoons and process until emulsified. Season with salt and pepper.

Heat a large cast-iron skillet and add 1 teaspoon of olive oil and heat until shimmering.  Brown the potatoes and season with salt & pepper. In a medium bowl, toss the potatoes with the roasted bell pepper, flaked salmon, and the remaining tablespoon of herbs.  Season with pepper.

In the cast-iron skillet, add the hash mixture in an even layer and fry over moderately high heat until golden and crisp on the bottom, about 3 minutes. Scrape up the hash and turn; continue frying until golden and crisp all over, about 8 minutes longer. Season with salt and pepper and transfer to plates. Top the hash with the cooked to order eggs (1 egg + 1 white per adult), drizzle with the vinaigrette and serve at once.  Serves 4.