My Healthy Kosher Kitchen

Stuffing-less Stuffing 

Although stuffing is delicious I usually only eat a few bites because it is so heavy. This year alongside my mom’s regular stuffing I will be making this simple and light “stuffing-less stuffing”. The veggies and poultry seasoning give off so much flavor you will hardly miss the bread!

Dish Type: Meat- Side

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• Pam, canola oil spray
• 1 stalk of celery, chopped
• 1 bag of carrots, peeled and chopped
• 1 onion, sliced 
• dash of poultry seasoning
• dash of salt
• dash of pepper

Instructions:

1. Heat a heavy skillet over a medium flame and spray with Pam.
2. Once skillet is hot sautee carrots for 5-7 minutes or until cooked through. 
3. Set carrots aside. Sautee celery and onions for 3-5 minutes or until cooked through. 
4. Add carrots back into skillet and sprinkle salt, pepper and poultry seasoning. Combine and serve.

Enjoy!

Serves: 10

Nutrition Info (per serving): 60 cals, 0g fat, 12g carb, 5g fiber, 3g protein, 260mg sodium

Beef Kebabs 

Since it’s no longer warm enough for summer BBQ’s, I’ve decided to turn my oven into a grill. Bring the BBQ indoors and you’ll get a taste of Summer year round. These delicious beef kebabs are a great appetizer or meal…Perfect for entertaining guests. Now the only thing that’s missing is a pool and some sunshine! 

Dish Type: Meat- Meal/ Appetizer

Prep Time: 5 minutes

Total Time: 1 hour 20 minutes

Ingredients

• 5 spiced beef kebabs
• 1 yellow onion
• 1 yellow pepper
• 1 red pepper
• 1 orange pepper
• 1 Tbsp olive oil
• 1 tsp minced garlic 
• dash of salt
• dash of pepper

Instructions

1. Preheat oven to 350 degrees.
2. Slice peppers and onions into long thin strips.
3. Combine with olive oil, garlic, salt and pepper and transfer to a cast iron skillet or baking tin.
4. Bake for 15 minutes, then remove from oven. Turn peppers and onions for even cooking and add beef kebabs on top.
5. Cook for 30 minutes then turn kebabs for an additional 30 minutes.
6. Serve with a whole wheat pita and hummus (optional).

Enjoy!

Serves: 5

Nutrition Info (per kebab and veggie portion): 176 cals, 7g fat, 8g carb, 3g fiber, 8g protein, 570mg sodium

Moroccan Turkey Chili

As the weather turns colder there is nothing like a warm bowl of chili to warm you up. Try my flavorful Moroccan Turkey Chili today, or as your next Shabbos lunch! If it there are any uneaten portions it makes for great leftovers, plus the flavor really comes out on day two.

Your family and friends will NEVER guess that the secret ingredient is taco seasoning mix!

Dish Type: Meat- Meal

Prep Time: 10 minutes

Total Time: 40 minutes

 Ingredients:

• 2 Tbsp oive oil
• 1 large yellow onion, chopped
• 1.5 lbs of lean ground turkey
• 2 Tbsp Taco Seasoning Mix (or make your own with equal parts sea salt, cumin, cayenne pepper, cane sugar, paprika, onion, garlic, black pepper, red pepper flakes, oregano, chili pepper, smoked paprika)
• 11 oz Newman’s Own Marinara Sauce
• 1-2 Campagna Fire Roasted Red Peppers, chopped 
• 1 tsp minced garlic
• 2 cans Brad’s Organic Garbanzo Beans, soaked and drained
• 1 tsp cumin
• 1 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp chili powder
• dash of Cayenne
• dash of salt
• dash of pepper
• 4-6 oz water

Instructions:

1. Heat 1 Tbsp of oil in heavy sauce pan.
2. Add chopped onion and sautee for 2 minutes.
3. Add ground turkey and half packet of taco seasoning. Cook for 5 minutes on high heat or until turkey is fully cooked.
4. Reduce to medium and add 10 oz of tomato sauce. Cook for an additional 5 minutes.
5. In a separate pan sautee garlic and peppers for 2 minutes. 
6. Add chickpeas and cinnamon, cumin, paprika, cayenne, salt, pepper, 1oz of tomato sauce and 1 oz of water.
7. Every few minutes or whenever mixture dries stir in another ounce of water. Cook for 20 minutes.
8. Combine and serve alone or with your favorite couscous or rice.

Enjoy!

Serves: 8

Nutrition Info (per serving): 290 cal,  13g fat, 2g sat fat, 22g carb, 6g fiber, 23g protein, 518mg sodium

This is my first blog post. I am an avid foodie who loves to cook…and eat. I am always looking for healthy, kosher alternatives to everyday ingredients and new and exciting products. Enjoy!

Very Veggie Pizza

Enjoy this delicious pizza as a snack or meal and save hundreds of calories from the store bought stuff, all while getting a healthy dose of fiber and veggies! 

Dish Type: Dairy- Meal/ Snack

Prep time: 15 minutes

Total Time: 40 minutes

 Ingredients:

• 1 zucchini chopped
• ½ small red onion, quartered and sliced thin
• 2 cups mushrooms chopped
• dash of salt
• dash of pepper
• 1 Tbsp olive oil
• 1 clove garlic, minced
• 4 Tumaros Gourmet Tortillas (Garden Vegetable)
• ½ cup Newman’s Own Marinara
• 8 slices Naturally Good Kosher Mozzarella Cheese
• 1 cup chopped arugula

Instructions:

1. Preheat oven at 400 degrees
2. Combine zucchini, onion, mushrooms, olive oil, salt and pepper in large bowl.
3. Pour vegetables onto parchment paper on flat baking pan and sprinkle garlic evenly. Cook for 15 minutes, set aside in large bowl.
4. Use 2 baking tins covered with parchment paper and place 2 tortillas on each.
5. On each tortilla spread 2 tbsp of tomato sauce, shred 2 slices of mozzarella over tomato sauce then add ¼ of the roasted vegetables and arugala.
6. Cook for 10 minutes, or until cheese is melted.

Enjoy!

Serves: 4

Nutrition Info (per pizza): 242 cals, 14g fat, 17g carb, 8g fiber, 20g protein, 470 mg sodium