“I work out to eat.” – Bobby Flay
1 turkey kielbasa
1 can of peas (or other vegetable- or mix a few!)
1 box of potato & cheddar pierogis (Pick your favorite kind! The Mrs. T’s mini pierogis work well with this recipe also)
1. Preheat your oven to 325 degrees & boil water for the pierogis.
2. Cut your turkey kielbasa into four large pieces. Place the pieces onto a baking sheet and allow to cook for 5 minutes on EACH side.
3. Place your pierogis in the pot of boiling water. As they begin to float to the top, remove from pot and fry them (a few at a time) over medium heat until each side is golden brown.
4. Leave in pan and lower heat.
5. Allow your kielbasa to cool for a couple minutes & then cut into smaller pieces.
6. Finally, add your kielbasa & vegetable of choice to the frying pan. Stir around so the flavors can absorb into each other.
“Waste not, want not, and make it delicious!” – Lidia Bastianich
1 cup of broccoli florets (chopped)
1/4 cup of cheese
little bit of butter
1. Lightly butter the bread
2. Place on frying pan over medium heat. Place cheese onto one half side of the bread.
3. When the cheese starts to melt, add the broccoli and fold the empty side of the bread over onto the broccoli and cheese.
4. Press down onto the quesadilla with a spatula & GENTLY flip over onto the other side when it is lightly brown. Serve when both sides are lightly brown. (Should only take around 4-6 minutes total).
“People who love to eat are always the best people” – Julia Child
Serving Size: 5 pieces
3 mini eggplants (or about 2 medium, or 1 large)
1 tsp of olive oil (or butter- spray butter works also)
pinch of salt & pinch of pepper (optional)
1/2 cup of Italian breadcrumbs
2 tbsp of parmesan cheese
1 egg OR 3 tbsp of eggwhite liquid
1. Preheat oven to 450 degrees
2. Spray your baking sheet (will need 2 depending how many you are making… or make them in shifts)
3. Cut & throw out the ends of your eggplant.
4. Cut remaining eggplant into medium size strips (easiest way is cutting it in half, and then those pieces in half again, until arriving at the desired size- see picture for an idea)
5. Mix the breadcrumbs and cheese in one bowl, and your egg or egg white in another bowl.
6. Dip the eggplant slices into the egg, then into the breadcrumb/cheese mixture, then place onto the baking sheet.
7. Cook for about 8-10 minutes (or until lightly brown) then FLIP and cook for another 3-5 minutes.
These make a great snack. Or even a side dish for your dinner! Serve with marinara sauce for dipping.
2 cups of pasta (of your choosing- I used shells)
1 cup of broccoli florets
1/2 cup of baby spinach (chopped)
1/2 of a tomato
3/4 cup of olives (can leave whole- or chop)
5 tbsp. mozzarella cheese
4 tbsp. balsamic vinaigrette (can also use olive oil or experiment with other dressings)
1. While the water is boiling, prepare your ingredients and place them aside in a small bowl.
2. Cook your pasta. Once it is done, drain and allow to cool for a few minutes.
3. Transfer your pasta into a big bowl, and mix in the chopped broccoli, spinach, tomatoes, olives, and cheese.
4. Lastly, add the dressing and stir.
This recipe is quick, healthy, and DELICIOUS. I usually prepare a large amount at once so I can pack the leftovers for long days of classes and meetings. Adjust the ingredients if you wish to do the same.