Turkey Cobb Salad with Green Goddess Dressing

Turkey Cobb Salad with Green Goddess Dressing

Use up your turkey dinner leftovers in this Turkey Cobb Salad! Easy enough to throw together on a busy weeknight, this healthy & satisfying salad hits all the notes. Served with Green Goddess Dressing –  bright, fresh and tangy, a fantastic dressing to have at your disposal.

I remember this dressing was popular in the 70’s but its origin dates back to the 20’s at the Palace Hotel in downtown San Francisco. It was inspired by a star guest of the hotel, George Arliss. Arliss was the lead actor in the play, The Green Goddess and while he was staying at hotel for a performance, Head Chef Philip Roemer created the special dressing in his honour — and the rest is history. The original recipe calls for anchovy paste. I use capers instead, I like the salty brininess they add to the dressing.

I like to use a blend of romaine and baby lettuces (also known as mesclun mix). French’s Onions, you knw the ones used on the classic green bean casserole. You can find them in the condiments section of your supermarket.

Serve this salad on a large platter with the dressing on the side for self service.

 

Turkey Cobb Salad with Green Goddess Dressing

If you are a big salad fan and are looking for a way to use up that leftover turkey from Christmas dinner, then this easy to make cobb salad recipe is the perfect option.
Course: Main Course, Salad
Servings: 4

Ingredients

Cobb Salad

  • 1 142g box spring mesclun mix approx. 4 cups
  • 1 head romaine chopped
  • 4 hard boiled eggs sliced in half
  • 6 pieces cooked bacon crumbled
  • 8 - 10 cherry tomatoes halved
  • 1/2 cup French's onions
  • 12oz cooked turkey breast sliced or shredded
  • 1/3 cup feta cheese crumbled
  • 1 avocado peeled, pitted and diced

Green Goddess Dressing

  • 1 1/3 cup (lightly packed) fresh herbs - dill, chives, parsley
  • 2 tbsp capers
  • 2 clove garlic minced
  • juice 1 lemon
  • 6 tbsp mayonnaise
  • 3 tbsp extra virgin olive oil
  • salt to taste

Instructions

  • Using a large serving platter, assemble the salad. Start by adding lettuces and then top with remaining ingredients.
  • Prepare the dressing. In a blender add all ingredients and blend until smooth. Add salt to taste. Serve with salad.

 

Smoked Mozzarella Stuffed Pork Chops with Polenta and Tomato Sauce

Smoked Mozzarella Stuffed Pork Chops with Polenta and Tomato Sauce

Thick cut bone-in pork chops stuffed with smoked mozzarella and chopped capers, served with a zesty tomato sauce on creamy polenta. I can’t think of a dish more delicious – comfort food at it’s best. I cut down on the preparation time by buying a good quality tomato sauce and amping it up with some extra garlic, shallots and fresh basil. I like to sear the pork chops in a cast iron pan then finish them in the oven. If you don’t have a cast iron pan, just use your regular pan and transfer the chops to an oven safe dish instead. For the polenta, I like add some heavy cream and butter at the end of cooking and season with Spike seasoning (if you can get your hands on it – it complements the flavours in this dish perfectly), otherwise salt and pepper to taste. Serve this dish your favourite sauteed veggies. Hope you enjoy!

 

Smoked Mozzarella Stuffed Pork Chops with Polenta and Tomato Sauce

Course: Main Course

Ingredients

Pork Chops

  • 4 bone-in pork chops thick cut
  • 4 slices smoked mozzarella
  • 1/3 cup capers chopped
  • 8 toothpicks
  • 2 tbsp olive oil
  • salt and pepper to taste

Tomato Sauce

  • 1 jar good quality prepared tomato sauce about 3 cups
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 large shallot minced
  • 4 tbsp fresh basil chopped

Polenta

  • 1 cup cornmeal
  • 4 cups water
  • 1/3 cup heavy cream
  • 4 tbsp butter
  • Spike seasoning or salt and pepper to taste

Instructions

  • Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 inches deep and 3 inches long in the side of each chop. Add one slice of mozzarella into each chop. Stuff an equal amount of chopped capers into each and close. Secure with 2 toothpicks per chop. Set aside.
  • Next, prepare the tomato sauce. Heat olive oil in sauce pan and lightly saute the garlic and shallots. Add the tomato sauce and heat through. Add chopped basil and stir to combine. Keep warm.
  • Preheat oven to 350 degrees. Heat olive oil in cast iron frying pan. Season stuffed chops on both sides with salt and pepper. Sear on both sides until browned (approximately 2 minutes a side). Place pan in oven to finish cooking the chops. This should take about 20 minutes or so or until the internal temperature reads 145 degrees F.
  • While the pork is cooking, prepare the polenta. In a medium saucepan, bring 4 cups of water to a boil. Add the cornmeal slowly to the water while whisking to combine. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 10 minutes. Polenta is done when texture is creamy and the individual grains are tender. Whisk in cream and butter and season with Spike or salt and pepper to taste.

  • Divide polenta between 4 plates. Top each with a pork chop and a generous amount of tomato sauce. Enjoy!
Low Carb Noodles with Chicken and Black Beans

Low Carb Noodles with Chicken and Black Beans

My low carb take on Spaghetti Quattro, a favourite dish of mine. Ground chicken and black beans in a light spicy tomato sauce over shirataki noodles. Delish!

Shirataki Noodles with Chicken and Black Beans


Servings: 2

Ingredients

  • 1 lb ground chicken thighs
  • ½ cup olive oil
  • 1/3 cup chopped fresh parsley
  • 4 large cloves garlic minced
  • 1 tsp red pepper flakes
  • 1 cup cooked black beans small can drained and rinsed
  • 1 cup tomato sauce
  • Salt and pepper to taste
  • 4 cups tofu shirataki noodles drained and rinsed well
  • Grated parmesan

Instructions

  • Brown ground chicken in saucepan with a little olive oil or cooking spray, making sure to chop up chicken into small pieces. Cook through then set aside.
  • In a clean pan place olive oil on medium heat, add parsley and cook for a couple of minutes until crispy.
  • Add garlic and red pepper flakes and cook for another minute.
  • Add black beans, tomato sauce and cooked chicken and season with salt and pepper to taste. Stir and cook for several minutes.
  • In a saucepan cook tofu noodles as per directions on package.
  • Add noodles to sauce.
  • Top with a liberal amount of parmesan cheese and enjoy!
Pineapple Greens Smoothie Bowl

Pineapple Greens Smoothie Bowl

My take on the Greenocolada, my favourite smoothie from the Body Energy Club. Packed with nutrients and filling! I often add MCT oil and collagen powder to my smoothies. For more info on the benefits of these supplements click on the links below:

https://www.healthline.com/nutrition/mct-oil-benefits

https://www.healthline.com/health/collagen-powder-benefits

Pineapple Greens Smoothie Bowl


Prep Time5 minutes
Servings: 1

Ingredients

  • 1 scoop vegan vanilla flavour protein powder
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup frozen avocado
  • 1/2 a banana
  • 1 cup spinach
  • 1/4 cup pineapple
  • 1 tbsp MCT oil
  • 1 tbsp collagen powder
  • assorted fruit/nuts for topping

Instructions

  • Blend together, top with your favourite fruit and enjoy!