The husband wasn’t game but I had a friend come over and try it. She thought it was tasty and loved the cilantro. I think I may need to start cooking for others. ;)

The only thing I think I’ll do differently next time is a bit more feta. I’m not too sure I used enough. I’ll post exactly how I made it and if you give it a try you can always bump up the feta.

• Half of a sweet onion
• 1 medium yellow squash (You could always use a zucchini too!)
• 1/2 cup of whole wheat couscous uncooked (I use RiceSelect )
• 5 oz of Pomegranate Juice
• About 1/2 cup fresh cilantro chopped
• 1/4 cup (34g) crumbled Feta

Heat a medium-sized pot over medium heat and spray with non-stick cooking spray. Add the onion and sauté until browning.

Once the onion is brown, add the yellow squash and cook for a few minutes.

Add the dry couscous and Pom juice. It should almost immediately come to a boil. Stir, remove from heat and cover. Here’s what it looks like just before covering.

While the couscous is cooking, prepare the cilantro and weigh out the feta.

After 5 minutes the couscous should have soaked up the pom juice. uncover, add the the cilantro and feta.

Toss.

You could eat it warm but I preferred it chilled. :)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I’m telling you, the stars must be in perfect alignment. Little guy ate his whole plate without one single complaint. Not one. I nearly fell off my chair. These are the days that make me smile. We tried something new and ate a healthy home cooked meal. Mission completed!

As for the radishes, I really had no idea what I was doing. I heard someone talking abut roasted radishes and thought they sounded interesting. Raw radishes are very peppery. The husband and I like them like that but the little guy thinks they are "too spicey". In contrast, roasted they come out soft and sweet. Perfect for young palettes and a wonderful twist for adults. The husband who really likes them raw had nothing but good things to say about them cooked. Frankly, I was shocked.

• 1 bag of radishes, like a quart size (mine total about 430 g)
• 1 small vidalia onion (more or less to taste)
• 2 tsp olive oil (8g)
• 1/2 tsp kosher salt

Preheat the oven to 425 degrees.

Cut the radishes in quarters.

Chop the onion.

Measure out 8g of olive oil in a medium sized bowl. Add the radishes, onion and salt. Toss to coast everything.

Pour radishes into a baking dish or cookie sheet lined with aluminum foil. Roast for 30-40 minutes until soft. Toss about every 10 minutes.

I served mine with broccoli and Pomegranate Pork which they went prfectly with!

To my surprise… it was a complete hit! Everyone like it and I got tons of compliments. I guess people could have just been being polite but I think these pictures say it all…

Before party…

After Party…

They devoured it!

I love when this happens. It makes me feel good to feed good healthy food to people. Sure I could have bought fatty ground beef and simply mixed it according to the manwich package but that’s no fun. ;) Why not veg it out? It stretches the meat, adds vitamins and volume while making it lighter and more flavorful. It’s a win-win in my book!

• About 1.25 lbs (20oz) lean ground beef (at least 90%)
• About 1.25 lbs (20oz) lean ground turkey (at least 90%)
• 1 large Vidalia Onion diced
• 3 stalks of celery diced
• 1 medium zucchini diced
• 2 green peppers diced
• 1/2 bag baby spinach chopped
• 1 15.5 can Manwich
• 1 15oz can diced tomatoes
• 1 6oz can tomato paste

Brown the meats with the onion and all the veggies. I started with the meats and onion in a large stock pot and then cut the veggies in order adding them and stirring them in the pot.

Transfer the browned meat and veggies to my slow cooker, add the manwich, tomatoes, and paste. Cook on High for at least an hour and then lower to low for the party.

You could add the manwich, tomatoes and paste directly in the stock pot and heat through. Then just keep it on simmer until ready to serve.

I served with a variety of rolls. Some people were even eating it straight up!

I’m not going to do Nutritional Info because honestly I have no idea how many servings it is. I fed about 13 people but everyone took varying amounts. For my fellow Weight Watcher friends I’d count a half of cup as 2 points but that’s just based on "Roni Math" it’s not scientific at all.

With the tacos I usually like to make at least one side dish that actually ends up being my taco filler as it’s usually bean based like Spicy Black Beans and Zucchini. Well last night was no different except I had a craving for crunchy chips dipped in salsa. So I decided to make a hearty salsa/taco filler with what I had on hand. This is what I came up with. . .

• 1 15oz can black beans drained and rinsed
• 1 15oz can diced tomatoes (preferably petite but I didn’t have any)
• 1 7oz can corn drained
• 1 green bell pepper diced
• 2 thinck slices of sweet onion diced
• 2 tsp lime juice
• 1 tsp tabasco sauce
• 1 tbsp dried cilantro
• 2 tsp chili powder
• 1 tsp dried cumin

Combine all ingredients in a large bowl, cover and let sit in the fridge for at least 20 minutes.

We dipped baked scoops in it and used it as salsa on our tacos. Actually I used it as my taco filling. I didn’t even miss the meat. ;)

I loosely measured out 9 1/2 cups so I’m going to use that as a serving.

The recipe is for 1 serving but you can easily double, triple or whatever for your situation. As you can see I made it only for me. Between the kid hating fish (I think it’s a texture thing) and the husband not into the greens, I didn’t even bother presenting this as a family dinner. Although I hope to maybe one day get them there. In the meantime I’ll hide the kale in family favorites like stuffed peppers. ;)

Here’s what I did.

• 1 tsp (5g) sesame oil
• 1 thick slice of a sweet onion chopped
• 1 clove garlic minced
• 1 cup kale cleaned and ripped into chunks
• about 1/2 inch chunk of fresh ginger root (can replace with about 1/4 tsp ground ginger)
• 1 tbsp low sodium soy sauce
• 1/4 cup water
• about 1 tbsp wasabi powder
• 1 4 oz salmon fillet

Heat the sesame oil in a nonstick skillet over medium high heat. Sauté the onion and garlic until just turning brown. Add the kale right on top and grate the ginger root on top of the kale. Add the 1/4 of water and tsp of soy sauce. Mix everything together and cover. Keep an eye on it as soon as the water looks like it all evaporated (about 1-2 minutes) remove the kale from the skillet. If you like your kale more cooked more simple add additional water and cover until desired doneness is reached. Then remove.

Spray the same skillet with a bit of non-stick spray and return to the medium-high. Sprinkle both sides of the salmon fillet with the wasabi powder and place in the hot skillet. This is what my wasabi powder looked like. . .

Cook about 2-3 minutes a side depending on the thickness of your fillet. A good indicator of when to flip in the whiteness you’ll see on the edge. Shown in the picture.

Once the salmon is done, place on top of the kale and viola! Wasabi Salmon with Asian Kale for One! :)

I’m going to write up how I made them this evening but I may change a few things next time. Not quite sure what yet, this is one of those ‘wing it, use what you got on hand’ type of meal ideas. :)

• 1 large head of cabbage
• 2 cups of cooked brown rice (I just used one of these
• 1 lb (16oz) extra lean ground turkey, raw
• 6 cloves of garlic minced
• 1/2 of a large sweet onion diced
• 1 small zucchini diced
• 1-2 cups baby spinach chopped
• 2 stalks of celery diced
• 1 tbsp + 1 tsp dried parsley separated
• 2 tsp dried basil separated
• 1 tsp dried oregano
• 1 can of condensed tomato soup
• 1 can diced tomatoes
• Kosher Salt & Pepper

Bring a large pot of water to a boil. Cut the core out of the cabbage and cook for 5 minutes. This will help loosen the leaves. After 5 minutes run under cold water.

Combine the brown rice, ground turkey, garlic, onion, zucchini, spinach, celery, 1 tbsp parsley and 1 tsp basil until well mixed.

Carefully separate a leaf from the cabbage head.

Place about 1/2 cup of the turkey/rice mixture in the middle.

Fold the sides in like a burrito.

Roll.

Place in a deep baking dish.

Repeat until you run our of filling or cabbage leaves. You should get about 12. I actually ran out of leaves and used the rest of the filling in a pepper I had in the fridge. :)

Once the baking dish is filled with "piggies" mix the tomato soup, diced tomatoes, and the rest of the dried spices with a bit of water to thin it. Pour over the piggies, cover and bake for an hour in a preheated 350 degree oven. You may want to baste now and then to help keep everything moist.

Serve with the tomato soup mixture drizzled on top and sprinkle with a bit of salt and pepper.

Here’s the approximate nutritional info for how I made them above.

Western omelets have always been my favorite. The combination of onion, peppers and ham with egg dipped in ketchup is a little taste of breakfast heaven for this breakfast lover.

The little guy had NO interest in them at all. :( I can’t get him to eat eggs anymore even though they were such a staple for us for so long. I’m sure it’s just a phase so I’m going to keep offering. :)

• About 2 oz thinly sliced deli ham
• 2 thick sliced of sweet onion diced
• About 1/4 of a large green pepper diced
• 1 egg
• 2 egg whites
• Kosher Salt & Pepper
• non-stick cooking spray

preheat the oven to 375 degrees.

Spray in a 12 cup mini muffin pan with non-stick cooking spray. Depending on the size of your ham slices cut them in half, form a small cone and place in the mini muffin pan like this. . .

Heat a non-stick skillet over medium heat. Cook the onion until just starts to brown. Add the peppers, sprinkle with salt and pepper. Cook for another minute before shutting off the heat.

Whisk the egg and egg white together with a bit of salt and pepper. Stir in the cooked onion and peppers.

Using a tablespoon scoop the egg mixture into the ham cups.

Bake for about 15 minutes until the egg is firm.

Enjoy!

I ate the whole batch, but you could totally share and pair with a slice of whole wheat toast or something. Just a thought. :)

Even though the child is not a fan of mushrooms or onions he likes this meal. Tonight I ACTUALLY got him to try a mushroom and he ACTUALLY admitted they weren’t that bad. Not in words, mind you, but by facial expression. We called him on it and he just smirked. It was cute.

I hope this loooong video gives you some ideas for you family. :)

As I mentioned it i the video click here for my frozen meat trick.

So this idea was totally inspired by fall and my recent trip to a local farm where I bought a bunch of apples and a giant butternut squash. I love winter squash and apple together. I blended the two in Winter Squash Soup with Roasted Seeds but this time I cubed them and added a bit of bulgur. What a great stuffing for pork or even just a side dish!

As for family approval I got the customary "it’s good" from the husband who did it a whole serving. The toddler also ate the whole dish without complaint although I did cut the pork and put the stuffing on the side all separated on his plate. I do have to add this was the FIRST time I have gotten both boys to eat bulgur, without complaint. I was shocked.

I will definitely be taking these leftovers to lunch tomorrow. :)

• About 1/4 cup chopped onion
• 1 cup cubed butternut squash (140g)
• 1 small apple cubed (with skin on) (about 120g)
• 1/4 tsp nutmeg
• 1/8 tsp all spice
• 1 cup chicken broth
• 1/2 cup bulgur (80g)
• 1 pound thin cut pork loin chops
• Non–stick cooking spray
• kosher salt

Heat a medium sized saucepan over medium-high heat. Spray with nonstick cooking spray. Add the onion. Cook for a minute or two until just turning transprent. Add the butternut squash and pinch of salt. Cook the butternut for 2-3 minute tossing occasionally. The bottom with start to brown. That’s OK we will deglaze the plan. If it’s getting too dark lower the heat to a medium.

After the 2-3 minutes add the cubed apple, nutmeg, and all spice. Cook for another 2-3 minutes stirring occasionally.

Add the broth and the bulgur. Crank up the heat to high and bring to a boil. Once boiling, cover and lower to a simmer. Simmer for at least 15 minutes allowing the bulgur to absorb most of the liquid.

While the bulgur is cooking preheat the oven to 425 degrees.

Even though the pork is cut thin we are still going to pound it thinner. Lay a chop on a cutting board. Cover with plastic wrap and pound a few times with a meat mallet or rolling pin. Repeat for all chops.

Once bulgur is done begin stuffing the pork. Lay out a thin chop. Using a soup or tablespoon plop some of the bulgur mixture in the middle. Fold over the ends of a pork and fasten with a toothpick.

Place the stuffed chops in a baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 10 more.

I served with a side of broccoli. Here’s a little before and after baking shot.

Here’s the story. Yesterday after an insane morning run I knew I was gonna be hungry and I knew the husband was gonna want to order in or go out (not only is it what he does BUT it was also the first college football Saturday of the season.) So to ward him if I just started cooking. I didn’t have much on hand, I haven’t gone shopping and I’ve been trying to use stock up for the move but I remembered a can of salmon I bought a few weeks back and I knew I had an aging pepper and some onion in the fridge. So why not!

At first the husband kind of snubbed the idea and then I made him a salmon cake sandwich. Initially I got the "it’s ok." BUT when he was done he said it was really good! I was quite shocked! The child wanted no part. I swear, fish is the hardest thing to get into that kid.

Now I will say this, idea may need a better binder then one slice of a bread. The flavor was perfect but they just held together so you have to be gentle. Next time I’m thinking I’ll crush some whole grain rtiz instead of using the bread. Either way I thought I’d share the idea.

• 1 (14.75 ounce) can salmon, drained and broken up
• 1 slice of bread, ripped apart into small pieces, crumbled
• 1/2 small sweet onion, minced
• 1 large garlic clove, minced
• about 1/4 of a bell pepper minced
• 1 egg
• 1 egg white
• 1/2 teaspoon dried dill
• 1 tbsp dried parsley
• 1 tablespoon Worcestershire sauce
• 1/8 teaspoon tabasco (or more)
• Kosher salt & ground black pepper
• 1 tbsp whole wheat flour
• 1 tbsp parmesan cheese.
• non stick cooking spray, preferably olive oil

In a large bowl, gently mix together the salmon, bread, onion, garlic, bell pepper, egg, egg white, dill, parsley, Worcestershire sauce, tabasco and a pinch of salt and pepper. I used the scoop technique. Scooping my hand under the tossing in the bowl rather then a meatball squishing method. Know what I mean?

In another small bowl mix the flour and parmesan cheese with a bit of salt and pepper.

Heat a large non-stick skillet over medium high heat. Form a small patty about 1/2 inch think. Dust with the flour mixture and plop into skillet. Repeat for 3 more patties and cook each about 3-4 minutes a side. They should be nicely browned. Now, I made my first too big. Go on the smaller end, they will hold together better and you want to get 8 total, for 2 a serving.

Once the first batch is done remove any bits from the pan and re-spray with non-stick cooking spray.

Eat straight up with your favorite veggie as a side OR put it on a whole wheat bun for a salmon cake sandwich. I used a whole wheat potato roll, a bed of baby spinach and (don’t laugh) a squirt of ketchup. :)

Well make her own… of course! Luckily I just picked up a giant tomato from the farm stand. I had a half of a sweet onion and some other stock items that worked perfectly. It was tasty, spicy and so much better then the jarred stuff! Even the husband liked it! Shocker I know! :)

• 1 large ripe garden tomato diced
• 1/2 of a sweet onion diced
• 1 cup baby spinach leaves chopped up
• 1 tsp dried cilantro
• 2 tsp lime juice
• 1 tsp tabasco
• 1 tsp green chili sauce
• 4-5 sliced jarred jalapenos
• 1 tsp of the jalapeno "juice"

Combine all ingredients and let it site until ready to use. I used mine in about a half an hour and it was perfect.

Here are some shots of the boy in the back of the apartment when I took the bowl outside for pictures. Can you make him out on top of the hill? :)