Gather your ingredients. Coconut, Panko bread crumbs, Orzo (or some other sort of pasta or rice), an egg, Paprika, Cumin, Salt and Pepper. Oh, and chicken. Preheat your oven to 350°F.

I like to make a little assembly line. On the right we have our egg, beaten and placed in a bowl. To the left of that is our bread crumbs, coconut and spices all mixed together in a larger bowl (alternatively, you could put this in a bag and do it shake-and-bake style. And to the left of that is our pan, sprayed with olive oil. Also, yes, we eat a lot of bananas in our house.

Dip your chicken into the egg. Both sides.. yeahhh, that’s good.

Dip into bread crumb/coconut mixture. I do this twice.. dip back into the egg, back into the dry mix. Gives you a little bit of a thicker coating. If you do this, you might need a second egg, depending on how much chicken you’re making.

Put those deliciously coated poultry cutlets into your pan, then into the oven. I only made two pieces, enough for myself and my son since the hubby is out of town.

Set a pan on the stove with some salted water in it, and turn the heat up to medium-high. Once it’s boiling, add however much orzo you’d like. In this photo, my water was not boiling. I turned the wrong burner on. Durrr.

15-20 minutes later, your chicken should be all cooked up. A meat thermometer should read about 180°F. Plate that gorgeous specimen. When your orzo is al-dente, drain and serve. I served it with a dash of salt and pepper, and a spritz of ICBINB spray. Also, some Avocado to get those healthy fats in. They feed the brain.

Enjoy!

Looks delicious? No? You’d be broken not to think so! Okay, let’s get started on this puppy! (Errr, turkey)

Ingredients
1 pound ground turkey, 97% fat free
1/2 large white onion or 1 medium
1 small red onion
1 large tomato
1 cup spinach
1 cup romaine lettuce
1-2 avocados
2 cloves garlic
1 tsp each cumin, marjoram, rosemary, basil
juice of 1 lime
olive oil
salt, to taste
black pepper, to taste

Nutrition: (Without Feta Cheese)
Calories: About 250g
Carbohydrates (No Bun): 15g
Fat: 12g
Protein: 28g

First thing’s first.. slice up an onion. This recipe calls for half an onion. We like onions here, so we went crazy and threw in a whole one. Put about 2 tbsp of olive oil into a pan, heat up a bit, then add the onion. Cover and cook for 20-30 minutes. Add a little oil as needed. The onions may stick a little to the pan.. just scrape them up, you want those little brown bits.

These are the onions about halfway done. By the time they’re done, they should all be this yummy caramel-y color. The extended cooking time releases the natural sugars in the onion, which caramelize, giving them this color and sweet flavor.

While the onions are cooking up, take your ground turkey. Add about a tsp each of ground black pepper, salt, marjoram, basil, rosemary, red pepper flakes and whatever else you want to add.

Make your guacamole! In this bowl I have 2 avocados (we like guacamole.. we made extra.. nom!), red onions, tomatoes, fresh chopped garlic, juice of 1 lime, cumin, salt and pepper.

Mix it all up! Your onions should be done shortly if they aren’t already. Break your turkey into four portions, then break those into halves.

Place about a tablespoon’s worth into the center of the patty. It will spread out when they cook, so put it alll in the center so that your patty seals nicely.

Patties are all sealed up and ready to go. I didn’t get grill pictures, but I did put these on a piece of oil-sprayed aluminum foil. The first one I tried to put directly on the grill and it started dropping through the grate. After it cooked for a few minutes, I flipped them over and off of the foil.

I wanted to eat these now. I showed great self restraint. Praise me.

I cut up some romaine lettuce and spinach, placed the patty, topped with a juicy slice of tomato, and finished it off with a good sized dollop of our delicious guacamole! One of the suggestions was to top it off with Feta cheese. I do have Feta cheese, but I forgot to add it. I have one patty for leftovers today.. I’m thinking.. LUNCH!

Being the stubborn individual I am, I decided to look for a pasta recipe that was still healthy and still yummy. I was happy to find that Eating Well did not disappoint and we had this for dinner last night.

The first thing we did to get started was head over to the grocery store and stock up on the items we were missing, which wasn’t much.

Nutrition
Per serving : 384 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 48 mg Cholesterol; 52 g Carbohydrates; 28 g Protein; 10 g Fiber; 416 mg Sodium; 655 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 vegetable, 2 lean meat

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.

8 servings, 1 cup pasta & generous 3/4 cup sauce each | Active Time: 30 minutes | Total Time: 30 minutes

Start off by finely chopping one large onion, one large carrot, and one stalk of celery.

Meanwhile, bring a large pot of water to a boil and heat oil in a large skillet over medium heat.

Next, add the onion, carrot and celery to the skillet.

Once the watter begins to boil, add the spaghetti to the pot.

Stir the carrot, onion, and celery occasionally until the onion is beginning to brown.

We waited patiently for the spaghetti to cook and the onions to slightly brown.

Next stir in the garlic.

And the Italian seasoning and cook until fragrant.

Add the beef and cook, stirring and breaking up with a spatula until it is no longer pink.

Once the spaghetti has cooked, drain it and set it aside.

Once the beef is cooked, stir in the tomatoes and cook until thickened.

As you’re waiting for the sauce to reduce, finely chop up 1/4 of parsley.

Once the tomatoes have thickened, add in parsley and 1/2 teaspoon of salt.

Serve the sauce over the pasta, sprinkled with cheese.

*We used Ronzoni Smart Taste Enriched White Pasta because the nutrition information indicated it was healthier.

As a result of this understand, we will offer both a variety of healthy dishes along side alternative dishes that include meals, desserts and more. We look forward to the future of Stove Top Divas and hope we can assist you in all your meal planning needs!