RECIPE: Healthy “Meat and Potatoes” Dinner

Looking for a fairly simple, hardy, healthy meal? This meal plan is a nod to my world’s best mother in law, who loves a good meat and potatoes meal.

Lynne, this one’s for you!

Meat: Local, grass-fed, hormone free beef (grill or bake for 15 minutes and slice),

Potatoes: sweet potato discs, parsnip mashed potatoes, or  stuffed eggplant

and, of course

Greens: (Because you should have them at every meal!) Mixed greens cucumber and celery salad with dressing

Dinner is served.

Now technically eggplant and parsnips are not potatoes, but I think if you give them a try, not only will you pack in more nutrients, decrease the glycemic load (for those of you watching your weight and wanting to prevent diabetes), you’ll discover an easy delicious new dish!

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[Click links for various recipes.  If the eggplant recipe is too complicated, of if eggplants are out of season, just use the sweet potato recipe or Parsnip Mashies instead!]

RECIPE: Goat Cheese and Chard Rolls

WARNING: This dish is super Yummy.  It does have more steps and ingredients than what I’m comfortable handling, but if I can do it you can do it. A client sent me this recipe from “bite this” and I’ve made it 3 times this month, impressing my dinner guests (and myself) each time!

I did have to go to 2 different grocery stores to get the ingredients, but that’s only because Trader Joe’s didn’t have fresh mint (a key ingredient) and chard.

This dish tastes like a magically scrumptious lasagna.

chardroll chardrollfilling

2 bunches of chard (about 6 leaves in each)

2 cups brown rice (I used TJ’s jasmine brown rice)

1 packed cup of arugula

1 small 6 oz goat cheese sleeve

1/2 cup chopped mint leaves

1 cup cooked lentils (I used TJ’s ready to serve, but bet use could use a canned version)

1 tsp sea salt

1/2 teaspoon ground pepper

2 cloves minced garlic

1/2 cup grated parmesan

2 Tbsp Olive oil

1 16 oz jar of marinara sauce (you choice, I used 3 cheese TJ’s)

chardrolls

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  1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 9 by 13-inch glass baking dish with olive oil for non-stick. Set aside
  2. Bring a large pot of salted water to a boil over high heat. While the water is heating up, remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 5 inches long and 3 inches wide. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.
  3. For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.
  4. Spoon 1/4 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.
  5. Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.

Now, go get your chard on!

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