(makes 8 servings of about 2 tablespoons each)
INGREDIENTS:
DIRECTIONS:
Mix well in shaker bottle, bowl, or Magic Bullet.
Ingredients:
Directions: Combine cilantro, Greek yogurt, garlic, lime juice and salt in a food processor or blender. With the motor running, add olive oil and vinegar in a slow stream until emulsified; refrigerate.
Ingredients
Directions
In a large skillet heat the olive oil, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Add the turkey and continue cooking, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. I usually cook another 30-60 minutes.
Top with grated cheese, if desired.
Serving Size = 1 cup
Fix Containers: 1 Red, 1/2 green, 1 tsp
CTHM Roasted Red Bell Pepper Sauce
2 red bell peppers
1/2 white onion, diced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1/4 cup low sodium, fat free chicken broth
1 tablespoon olive oil
4 -5 fresh basil leaves, sliced
Sea salt
Fresh ground black pepper
Roast red peppers on open flame or under broiler until skin is charred. Transfer hot peppers to bowl and cover tightly with plastic wrap to sweat the skin off. Once cool enough to handle, peel away charred skin. Rough chop peeled peppers and set aside.
Meanwhile, in a medium sized sauté pan, heat olive oil over medium-high heat. Add onions and sauté until translucent but not browned. Season onions with sea salt and freshly ground black pepper. Add garlic and sauté another minute. Deglaze pan with balsamic vinegar and simmer for one minute. Add chicken broth and simmer 2 more minutes. Add chopped peppers and mix well. Remove from heat.
Carefully pour sautéed mixture into blender or food processor and puree until smooth. Add fresh basil and puree again. Adjust salt and pepper as needed.
Transfer back to sauté pan to heat before serving.
Serving size is 1/4 cup.
*Fix Guide: 1/2 green*
Ingredients
2 C. Greek yogurt
2 Tbsp. lemon juice
1 garlic clove, minced
2 cucumbers, diced finely
2 tsps. sea salt
2 tsp. fresh dill weed
Ground black pepper and salt to taste
Peel cucumber and dice finely. Place them in a colander and sprinkle with salt. Press down with something heavy, which allows for the moisture to be drawn out. Wait 30 minutes. Spread on a paper towel.
In food processor or blender, coarsely chop the cucumbers, lemon juice, garlic, dill and pepper. Stir in yogurt. Add salt and pepper to taste. Chill your tzatziki dip well before serving.
Serve with fresh veggies, pita or add to the top of grilled chicken.
Serving Size = 1/4 cup
Fix Containers: 1/3 green, 1/4 red
CTHM SOUTHWESTERN SEASONING
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. coriander
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1/2 tsp. Himalayan salt
CTHM CILANTRO CHIMICHURRI SAUCE
2 cups lightly packed fresh cilantro leaves (no stems)
3 to 5 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
½ teaspoon red chili pepper flakes
1/2 red bell pepper, roasted, peeled, seeded and finely diced
1 teaspoon dried oregano (optional)
3 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup extra virgin olive oil
In a food processor, pulse cilantro to chop. Then add remaining ingredients and blend until well chopped but not pureed, making sure to scrape down the sides of the bowl half way through. Transfer to container and cover tightly. Refrigerate at least 1 hour in order for flavors to meld.
Serve over grilled lean meat of choice like london broil, chicken or salmon.
Serving size is 1 tablespoon plus 5 oz lean steak.
*Fix Guide: 1 red, 1 teaspoon*
CTHM BALSAMIC DIJON TURKEY WITH MUSHROOMS
2 teaspoons olive oil
1/4 cup balsamic vinegar + 1 extra tablespoon of balsamic vinegar
1/4 cup Dijon mustard
1 large garlic clove, crushed
6 turkey breast cutlets (about 4oz each)
2 cups small mushrooms, halved
1/3 cup chicken broth or white wine
¼ teaspoon dried thyme, crumbled
Sea salt and fresh ground black pepper
In a seal-able bag or bowl, combine 1/4 cup balsamic vinegar, Dijon mustard and garlic. Mush together to blend and add turkey breast cutlets, spreading sauce around. Let marinade for 30 minutes.
In a nonstick skillet, heat 1 teaspoon of olive oil over medium-high heat. Transfer turkey and marinade to pan. Sauté turkey until cooked through, about 3 minutes on each side. Transfer to a platter to keep warm.
Heat remaining teaspoon of olive oil in skillet. Sauté mushrooms for 1 minute. Add broth or wine, thyme and remaining tablespoon of balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. Serve turkey topped with mushrooms.
Serving is 1 turkey cutlet and 1/2 cup of mushrooms.
*Fix Guide: 1 red, 1/2 green, 1/2 teaspoon*
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CTHM WHITE CLAM SAUCE
Ingredients
2 large white onion, chopped (vidallia or sweet is the best) — about 2 cups
4 Tbsp minced garlic
2 6.5 oz cans of minced or chopped clams
1 8oz bottle of clam juice
1 Tablespoon dried parsley
1 Tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
4 teaspoon olive oil
Heat olive oil in medium sauce pan on medium-high heat. Add onions and garlic, saute until translucent, stirring frequently (do not brown). Stir parsley, basil, oregano, salt and black pepper and let cook to build aromatic flavors. Then add clam juice and clams with juice and simmer for 20 minutes.
Serve over brown rice or whole wheat linguine. To save on carbs, try it with half pasta and half spaghetti squash or all spaghetti squash. Delicious with grated Parmesan cheese!
Serves 4 (divide into 4 servings)!
**Fix Guide: Just Sauce= 1/2 green, 1/2 red, 1 tsp **
**Add 1 yellow for linguine or 1 more green for spaghetti squash**
**Add 1/2 blue if you add parmesan cheese**
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A versatile marinara sauce…clean, tasty & healthy! Watch for recipes using this base sauce…
CTH MISSION CLEAN MARINARA SAUCE
1 large onion diced
2 large garlic cloves minced
2 small cans organic tomato paste
2 cans organic crushed tomatoes
2 cups water
1 teaspoon ground sea salt
1 tablespoon basil
1 teaspoon oregano
1 tablespoon parsley
Pinch of thyme
Fresh ground pepper
2 tablespoon olive oil
In a large sauce pot, heat olive oil over medium-high heat and then add onion. Cook onion stirring occasionally until translucent. Then add garlic and spices and stir well. Add crushed tomatoes, paste and water, stirring continually. Bring to a boil and then reduce heat to low and simmer for 2 hours. If sauce is still too wet, simmer longer. If sauce seems too thick and dry, add a little water.
Serves 6-8 people. Serving size is about 1 cup.
**Fix Guide: 1 purple **
Note: Double or triple and freeze in single or family portions!
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Clean Tasty Healthy Mission 