Tag: Go Figure program

Recipe of the Week: BBQ Turkey Kabobs

BBQ Turkey Kabobs

A fun way to get your protein, this recipe created by Go Figure chef David is designed to be simple, yet tasty.  If you’re serving a large crowd, extra time and help will be needed to put the meat on the sticks.

4 Kale leaves, chopped

1 package ground turkey, 93% lean (usually slightly over a lb.)

1 Tbsp. BBQ seasoning

¼ cup cornstarch

½ onion, finely chopped

1 egg

¼ cup tomato paste

18-20 small kabob sticks (can usually be found at grocery stores)

A 2-3 Tbsp. scoop (Ace Hardware carries these)

 

Mix all ingredients together.  Form small meatballs with scoop, and put one meatball per stick.  After meatball is on stick, gently squeeze and form meatball to retain shape and be secured.  Wetting hands periodically will help prevent meat from sticking to them.  Grill kabobs on pre-heated BBQ 5 minutes/side.

Take a look at our waiting room bulletin board for some nice ideas on veggie kabobs and other grilled side dishes to go with your protein.  Enjoy!

 

 

Copyright David and Cheryl MacDonald, 2013

Recipe of the Week: BBQ Turkey Kabobs

 

Recipe of the Week: Refreshing Mint Veggie Salad

Refreshing Mint Veggie Salad

Another creation from Go Figure Chef David, this salad is a light and tasty way to enjoy the flavors of summer!

1 cup olive medley: black, kalamata, or try some from grocery store olive bars

½ cup artichoke hearts                                         Juice from ½ lemon

¼ cup apple, chopped small                                ½ tomato, chopped

2 thin onion slices, finely chopped                       ¼ cup Grapeseed oil

½ cup cucumber, chopped                                     1 tsp. agave

¼ cup goat cheese crumbles (optional)               Dash of pepper (optional)

A few sprigs of fresh mint leaves, cut fine

Mix olives, veggies, and apple together in bowl.  Lightly stir in goat cheese and mint leaves.  Pour lemon juice on top and dribble agave and oil over top.  Add pepper, if desired; stir lightly and serve with protein on the side or in the salad for a complete and delicious meal.

 

 

 

 

 

 

 

Copyright David and Cheryl MacDonald, 2013

Recipe of the Week: Herb Infused Tofu Dip

Herb Infused Tofu Dip

Created by Go Figure Chef David with our vegetarian clients in mind, but can be enjoyed by anyone, this dip was served at our May Open House.  It’s simple to make (does not require any cooking,) creamy, and is a good source of protein.  It also does not shout tofu when eating it.  Use with veggie sticks, on a salad, or occasionally with the whole grain cracker recipe we recently put out.

2 blocks firm tofu                                                        ½ cup fresh squeezed lemon juice

½ package each: fresh oregano and thyme           ½ cup olive oil

1 tsp. garlic salt                                                             ½ tsp. xanthan gum

2 Tbsp. tamari (natural soy sauce/no sugar)          A few shakes of hot sauce

½ bunch scallion greens                                              1 Tbsp. agave

 

Put all ingredients in food processor or blender and blend until smooth.  That’s it!

 

 

 

 

 

 

 

 

 

 

Copyright David and Cheryl MacDonald, 2013

Recipe of the Week: Turkey Meatballs with Mediterranean Dipping Sauce

Turkey Meatballs with Mediterranean Dipping Sauce

Served at our May Open House, and created by Go Figure Chef Marie, these meatballs are fairly simple to prepare, but do require some pre-planning.

1 lb. lean ground turkey

¼ cup each: onion and celery, finely diced

1 tsp. dried marjoram

2 tsp. fresh basil, diced

1 tsp. fresh oregano, diced

¼ tsp. cornstarch

 

Mix together all ingredients.  Allow mixture to chill in refrigerator for at least 2 hours. (It can also be chilled overnight.)  This helps the meatballs to keep their shape.

Pre-heat oven to 375 degrees.  Line a sheet pan with wax paper or parchment paper.  Form meatballs using a small ice cream scoop, then use your hands in a circular motion to roll into meatballs.  Bake for 10 minutes, then rotate pan 180 degrees for even cooking.  Continue baking for another 5-10 minutes.  Serve with sauce, recipe below.

 

Mediterranean Sauce

6 Kalamata olives                                       ½ cup cucumber, peeled and chopped

1 Tbsp. lemon juice                                    2 tsp. fresh oregano, diced

1 Tbsp. fresh basil, diced                           1 ½ tsp. oil

¼ cup each: orange and red bell pepper, chopped

 

Blend together in blender the olives and peppers.  When finished blending, mix in cucumbers, lemon juice, herbs and oil.  Add salt and pepper to taste.

 

Copyright David and Cheryl MacDonald, 2013

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406-587-2878

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