So I decided to use my unsuspecting extended family over Easter weekend as guinea pigs and I whipped up an idea I had for a few weeks. Thankfully Mom was here to make some suggestions. The result was a hit and I’ll be eating the leftovers for lunch over the next few days. :)

There is one teeny tiny problem and you may have guessed it if you’ve been reading my blog for some time. Whenever I tack on the word "Idea" to a title that means I didn’t really measure anything. I tried. I really did but making this for the very first time I just had to go with it.

I still like to share these "Ideas" and I hope they give you some of your own. I will be making this again soon and I’ll be jotting down a few notes to give you more specifics. In the mean time all you experimenters out there have fun. :)

This is what I did with as much details as I can provide…

• 1 20oz package of lean ground turkey
• 1 cup Old Fashion Oats
• 1 egg
• 2 cloves of garlic
• 1 inch of fresh ginger root (preferably frozen so you can grate)
• 1 8oz can of crushed pineapple
• 1 15oz can of chicken broth
• About 5 dried apricots
• Honey (I used about 1 tbsp but went by taste)
• Molasses (I used about 1 tbsp but went by taste)
• 1 sweet bell pepper chopped (I used a mix of red and orange)
• 1 red onion chopped

Preheat the broiler.

Add the turkey, oatmeal, and egg in a large bowl. Grate in 1 clove of the garlic and 1/2 of the ginger. Combine together with your hands and form the meatballs. Try to keep them on the small side.

Brown the meatballs on a cookie sheet under the broiler.

While the meatballs are in the oven, add the remaining clove of garlic and ginger root, the pineapple, chicken broth, honey and molasses to the blender. Blend on high until smooth.

By this time the meatballs should be brown. Add them to the crockpot, along with the onion, peppers and pineapple mixture. I cooked on high for about 4 hours and then lowered low until we were ready to eat, about 2 more hours. I think they were down after 3. At least that’s when I tried them. :)

I served this over rice for a dinner but we’ll be eating them straight up for the shower.

What I’ll do different next time…

• Measure, of course! That way I can do nutritional info
• Add more garlic. I’m thinking at least 2 cloves in the meatballs and 2 in the "gravy".

Any other ideas? Anyone make anything similar?

This was a super late, super quick meal I brought together after a super long day. I realize the idea is not that different then yesterdays One Pot Chicken with Mango and Couscous but I thought I’d share anyway and show you how versatile this type of dish is.

The formula is simple… especially for 1 serving… 3-4 ounces of your favorite protein. Brown it. Add some flavorful liquid (juice or broth about 1/4 cup) and any spices you like. Bring to a boil. Add the couscous (1/4 cup). Cover, remove from heat. wait 5 minutes and eat! Of course if you have fresh veggies add them too! I’m just all out. :(

Seriously… how simple is that? Here’s the flavor combo I put together tonight.

• 4 oz raw boneless chicken breast
• 1 medium orange juiced (or about 1/4 cup orange juice)
• 1 tsp soy sauce
• 1/4 tsp ground ginger
• 1/4 cup Whole Wheat Couscous (55g)

Brown the chicken in a small pot with a bit of non-stick cooking spray. Juice the orange and add it to the pot along with the soy sauce and ginger. Bring to a boil, add the couscous, cover and remove from the heat.

Wait 5 minutes then enjoy!

Anyway, this is good. I’ve made it twice this week as a quick meal for myself. It’s super tasty and a cinch to prepare. You can’t go wrong.

• 1/4 cup dry bulgur (40g)
• 1 tsp olive oil (5g)
• 1 thick slice of sweet onion chopped
• 1 carrot diced
• 1/2 of a small-medium zucchini chopped
• 1 inch fresh ginger
• 1 tbsp low sodium soy sauce

Prepare the bulgur according to the package. It’s a 1:2 bulgur to water ratio. So for our 1 serving of bulgur, 1/4 of a cup, you need 1/2 cup of water. Bring the water to a boil, add the bulgur, cover and remove from heat. Should take about 15 minutes. The longer you soak the softer it will get.

Once the bulgur is to your liking, heat the tsp of olive oil in a non-stick skillet. Add the onion, carrot and zucchini. Grate in the ginger. (My ginger secret… I buy a root, cut it into 1 inch chunks and then freeze. Makes it super easy to grate. )

If there is any water left in the bulgur drain it. Add it to the skillet. Stir in the tbsp of soy sauce and cook for a few minutes allowing the flavors to merge.

Enjoy!

Now let me tell you about the video so you know what to expect if you want to watch it. It’s long. The toddler shows up about 5 minutes in and he’s, ummmmm, all toddler. It’s about the only way I can describe it. This video is truly a look at how we make dinner most nights, disheveled and unorganized. But FUN! it worked out in the end. Everyone actually enjoyed this meal, husband included. I was quite surprised. If you remember the husband has that whole fruit/dinner thing. It is a sweet dinner. :)

So if you have an extra 20 minutes… enjoy laughing at me trying to be a patient mom. If not scroll down for the recipe.

• 4 oz whole wheat Orzo Pasta (I buy a case here and it’s lasts forever! Stores well too)
• 2 boneless chicken breasts (approx 1 pound) cut into chunks
• 1 can pineapple slices packed in their own juice (20 oz) cut into quarters with 1/2 cup of the liquid saved
• 2 tbsp soy sauce
• 1/2 tbsp rice wine vinegar
• 1 tbsp whole wheat flour
• 1/2 sweet onion diced
• 2 large bell peppers (1 red & 1 green is fun!) cut into large chunks
• 1 small-medium zucchini sliced
• 3 cloves of garlic
• 1 inch of ginger root
• non-stick cooking spray

Prepare the pasta according to the package

Heat a large skillet over medium heat. Spray with cooking spray and brown the chicken.

While the chicken is browning open the pineapple can. Take 1/2 cup of the pineapple juice and whisk with soy sauce, vinegar and flour. Set aside.

Cut your veggies.

One the chicken is completely brown remove from the skillet and set aside. Return the skillet to the heat, spray with a bit more cooking spray. Add the onion, peppers and zucchini in that order allowing some time in between for the onion to get soft. Add the pineapple. Stir. Grate in the garlic and ginger.

Raise the temperature to high and add the pineapple juice mixture. Stir. It should start to thicken.

Add the cooked chicken. Cooked orzo and stir for a minute or two merging the flavors.

Remove from heat and serve!

Here’s the "official" recipe.

• 1 cup cooked bulgur – preferably prepared with veggies ad broth for maximum flavor
• 1/2 cup peas
• 2oz fresh pomegranate seeds
• 1 tbsp low sodium soy sauce
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried parsley

Heat a non-stick skillet over medium heat, spray with non-stick cooking spray. Add the cooked bulgur and break apart, cooking for a minute.

Add the peas, stir in. Sprinkle with spices and add soy sauce. Stir, and cook for a few minutes combining the flavors. Add the pomegranate, mix in. Cook for another minute.

Remove from heat and EAT! :)

I fear calling mine cookies as they really aren’t. I don’t like to sugarcoat what I make (literally and figuratively :~P) so I’ll simply call these "bites".

They are soft, tasty and very filling! Good for breakfast or as a snack paired with a cup of tea. The husband liked the flavor although I’m not sure he was sold on the texture, this just isn’t his thing. The toddler, on the hand, called them cookies and enjoyed every bite! Maybe I’ll get him to like these type of "cookies" so much that regular old cookies would be boring to him. LOL One can dare dream, can’t they? :~)

I’m going to experiment a few more times with this idea but wanted to share for early feedback! Plus I’d like to hear your experiments!

• 1 small (15 oz) can of pumpkin
• 1/2 cup brown sugar (I used ‘raw’ sugar)
• 1/3 cup applesauce
• 1 tsp vanilla
• 3 cups oatmeal
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves

Pre-heat oven to 350 degrees.

Mix together the pumpkin, sugar, applesauce, and vanilla. Set aside.

In a separate bowl, combine the remaining ingredients, then add to the pumpkin, mixing well.

Drop tablespoon amounts on a cookie sheet sprayed with non-stick cooking spray, should make 47-50 bites. Bake for 15 minutes or until done.

So I pulled the good old wonton wrappers out of the freezer and hit the leftover produce in my fridge.

Now, I made these with spinach and carrots because that’s what I had on hand but cabbage may have added a bit more crunch. Really, you could put anything you like in these. The wonton is just a vessel for you favorite fillings and I just tried a new way to wrap them, and I must admit, it worked perfectly.

The toddler ate one but he wasn’t into them. He’s not into shrimp that much. The husband? Well he wasn’t around to try them but he wouldn’t like them anyway. Not because they’re bad but because he’s weird. ;~P my verdict… LOVED them!

• 3 oz cooked shrimp chopped
• 1 cup (30g) baby spinach leaves chopped
• ½ cup (110g) shredded carrots
• 1 clove garlic grated or minced
• about 1 inch fresh ginger root grated or minced
• 1 green onion stalk diced
• 16 small wonton wraps

Preheat the oven to 375 degrees.

Mix the shrimp, spinach, carrots, garlic, ginger and onion in a small bowl to make the filling. Let sit for a few minutes to allow the flavors to mix.

Using a tablespoon, place filling in the middle of a wrapper. Fold two opposing corners in. Then using the opposite corner closest to you roll over the filling. Dab the final corner with water and seal. OK, I’m trying, pictures may help!

Lay on a aluminum covered cookie sheet sprayed with non-stick cooking spray. Spray tops with a bit more spray. Bake for about 20 minutes, turning once.
I served with a simple dipping sauce made from soy sauce, honey and ground ginger.

I bought some fresh ginger this weekend, it was my first time. Normally I make stir-fry meals with ground ginger and that works out great but I wanted to try something new. I’m glad I did! The fresh ginger has such an awesome smell and it’s much easier to work with then I thought. Just a simply peel the skin off slice and dice like you would garlic.

The dish ended up with a very mild flavor and a light sauce. The husband gave an unsolicited “It’s good” and the toddler gobbled up hordes of chicken and broccoli. He even at the mushrooms after telling me he “doesn’t like ’shrooms”.

• ½ pound (8oz) boneless chicken breast cut into small pieces
• 1 inch of a ginger root diced small
• 3 cloves of garlic diced small
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• About 3 cups of fresh broccoli florets (267g)
• About 2 cups snow peas (125g)
• About 2 cups mushrooms slices (140g)
• ½ cup of water (separated)
• 1 tbsp cornstarch
• non-stick cooking spray

Put the chicken, ginger, garlic, soy sauce, vinegar and honey in a bowl and let marinate while preparing the veggies.

Heat a large skillet over high heat and spray with non-stick cooking spray. Add the chicken and marinade. Cook for a few minutes until chicken is brown.

Add 2 oz of the water (1/8 cup) to the skillet, and top with veggies. Lower to medium high, cover, allowing the veggies to steam. Stir occasionally but recover, cooking for a about 5 minutes.

Mix the cornstarch and remaining 2oz water.

Once the broccoli is just tender, uncover. Power the cornstarch water mixture on top. Stir and the sauce will immediately begin thickening. Continue to stir for 1 minute. Turn off heat and serve over your favorite brown rice.

Here is a shot of the ginger root and the toddler. He turned his head at the last second and I didn’t have the patience to take another. :~)

I’m going to count this as 2 LARGE servings. We split it between the three of us. Nutritional Information does not include the rice.

I should say I love having a day now and again that I can experiment freely in the kitchen without worrying about pleasing anyone but myself (and the toddler but he’s WAY easier then the husband!)

So my experiment was a lightly sweetened Asian style salmon stir fry-ish type of meal but instead of serving it over rice or noodles I went with spaghetti squash. It was great! Even the toddler liked it. I actually got him to eat salmon as I think the small pieces weren’t intimidating and they had a light sweetness to them. He also loved the peas, but the squash, not so much. That’s ok, 2 out of three “aint” bad. ;~P

• 1 tbsp low sodium soy sauce
• 1 tbsp (21g) honey
• 2 tbsp water
• 1 tsp ground ginger
• 1 tsp cornstarch
• 2 slices of sweet onion diced (about 100g)
• 1 1/3 cups (170g) frozen peas
• 8oz salmon fillet cut in strips
• 2 cups (310g) cooked Prepared Spaghetti Squash

Whisk the soy sauce, honey, water, ginger and cornstarch. Set aside.

Heat a skillet over medium and spray with non-stick cooking spray. Warm the onion and add the frozen peas. Cook for a minute or two allowing the peas to defrost. Add the salmon and cook for 3-4 minutes only stirring about every minute. If you stir more, the salmon will break up too much. After the 4 minutes pour the soy sauce mixture over, stir in and cook for one minute. It will thicken and just coat everything.

Separate into two servings and scoop over warm spaghetti squash.

My WWPs may be off on this one. When I use the nutritional information for dishes with a lot of “free” veggies my calculations come out a but high. I’d love to hear what you guys calculate.