This is an easy not-too-sweet, delicious alternative to tomato sauce based pizzas! Sure to satisfy everyone. Use any kind of barbeque sauce and it will still be delicious!

Ingredients:

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

How to Prepare:

1-Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
2-Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Ingredients:
1/4 cup (not oil-packed) sun-dried tomatoes
1/2 cup boiling water
2 cups canned cannellini or other white beans, rinsed and drained
2 plum tomatoes, seeded and diced

1/2 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup chopped flat-leaf parsley
3 TB Whole Foods Organic Red Wine Vinegar
1 TB plus 1 tsp Whole Foods Organic Extra Virgin Olive Oil
2 tsp coarsely cracked black pepper
1 garlic clove, minced
1/2 tsp salt
4 tuna steaks (11/2 pounds total)

How to Prepare:

Prep Time: 25 minutes
Preheat broiler. Spray a broiler pan with nonstick cooking spray.
In a small heatproof bowl, combine sun-dried tomatoes and boiling water, and set aside to soften, about 10 minutes. Drain and coarsely chop.
In a large bowl, combine chopped sun-dried tomatoes, beans, plum tomatoes, onion, bell pepper, parsley, 2 TB of red wine vinegar, 1 TB of olive oil, 1/2 tsp of black pepper, the garlic and 1/4 tsp of salt. Mix well and set aside at room temperature to blend flavors.
Rub tuna with remaining 1 TB vinegar and 1 tsp olive oil. Sprinkle with remaining 1 1/2 tsp pepper and 1/4 tsp salt. Broil tuna 4″ from heat about eight minutes, or until just slightly pink in center.
Divide beans among four plates and place grilled tuna steak on top.

Aromatic whole cumin seeds impart texture and spice, while a touch of coconut oil, ideal for high temperature pan frying and searing, lends a sweet tropical flavor to the dish. While you may use ground cumin in this recipe, whole cumin seeds typically have more flavor and a longer pantry shelf life. Tuna is delicious, but feel free to substitute any firm whitefish, including mahi mahi, halibut or sturgeon.

Ingredients:

4 tuna steaks 6 oz each (about 3/4 inch thick)
2 TB crushed cumin seeds or ground cumin
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp ground cayenne pepper, or to taste)
2 TB unrefined coconut oil
2 TB freshly squeezed lime juice
2 TB coarsely chopped fresh cilantro
Lime wedges for garnish (1 lime)

How to prepare:

In a small bowl combine the cumin, garlic powder, salt and cayenne pepper; stir to blend. Sprinkle the cumin mixture evenly over the fish, coating it completely. Heat the coconut oil in a large skillet over high heat until hot. Place the fish in the hot skillet, partially covering the skillet with a lid to lessen the splattering. Sear for about 3 minutes. Turn the fish over and sprinkle with the lime juice, continue to cook until lightly browned on the outside and opaque in the center, about 3 minutes.

Transfer the fish to plates, garnish with cilantro and lime wedges.

Colorful and savory, this gluten-free, dairy-free dish brings an impressive presentation as well as healthful nutrients to the table. Served atop millet, it’s a delicious change from the standard rice accompaniment, and an occasional sweet surprise of currant gives perfect balance to the saltiness of turkey sausage. Works wonderfully with vegetarian sausage too.

Ingredients:

4 large rounded bell peppers, assorted colors
1 TB extra virgin olive oil
1 large yellow onion, finely chopped
1/2 lb ground turkey or turkey sausage (mild or spicy), skin removed and chopped finely
3 cloves minced garlic
1 medium zucchini, finely chopped
1/2 cup cilantro, chopped
1/4 cup currants
1 TB fresh lemon juice
1/2 cup plain rice, soy, or almond milk
1 TB mild curry powder
1/4 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1 quartered lemon, for garnish (optional)
4 cups cooked millet or quinoa

How to Prepare:

Slice off the top 1/2 to 3/4 inches of each pepper. Remove the seeds. Parboil in boiling water for 3 minutes. Drain and run under cold water. Drain again, and set aside.

Heat the olive oil in a large skillet over medium heat and sauté onion until soft, about 3 minutes. Add the turkey or turkey sausage along with the garlic and continue to sauté until evenly browned, about 5 minutes. Add the zucchini, cilantro, currants and lemon juice. Cover and simmer over low heat for 2 to 3 minutes, stirring occasionally. Remove skillet from heat and set aside.

Place the parboiled peppers in a shallow baking dish, hollowed side up, and touching if possible. Using a slotted spoon, fill each pepper with even amounts of turkey stuffing, using all of the stuffing and reserving all of the liquid remaining in the skillet. Heat the reserved liquid in the same skillet over medium high heat, bringing it to a boil. Decrease heat to low and whisk in rice, soy, or almond milk, curry powder, salt and pepper, to taste. Whisking constantly, simmer sauce until curry powder has completely dissolved, about 1 to 2 minutes. Spoon this sauce evenly over each stuffed pepper. Cover with aluminum foil and bake for 25 to 30 minutes or until peppers are tender. While the peppers are baking, prepare millet or quinoa according to package instructions.

To serve, divide the millet or quinoa evenly among 4 plates and place peppers on top. Spoon any liquid remaining in the baking dish on top of the peppers. Garnish, if desired, with lemon wedges.

To get this unusual main dish on the table in short order, cook the rice with the onion, garlic, carrots, and herbs the night before. Refrigerate until you’re ready to start cooking, then let the rice return to room temperature while you prepare the egg mixture and grate the mozzarella.

Ingredients:

1 TB Whole Foods Organic Extra Virgin Olive Oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup brown rice
1 cup vegetable or chicken broth
2 large carrots, cut into small dice
1/4 cup chopped fresh basil
1/4 cup chopped parsley
3/4 tsp oregano
2 TB plain dried bread crumbs
1/2 cup low-fat (1%) milk
1 whole egg
1 egg white
4 oz part-skim mozzarella cheese, shredded
1/2 cup grated Parmesan cheese (about 2 oz)
1/4 tsp pepper
1 package (10 oz) chopped frozen spinach, thawed and squeezed dry

How to Prepare:

In medium saucepan, heat oil over medium-high heat. Add onion and garlic, and cook, stirring, 5 minutes or until onion begins to brown.

Add rice, broth, and 1 cup water, and bring to a boil. Reduce heat to low, cover, and simmer 25 minutes.

Stir in carrots and cook 10 to 15 minutes, or until rice is tender and all of liquid is absorbed. Remove from heat and stir in basil, parsley, and oregano. Set aside to cool slightly.

Preheat oven to 450 degrees. Spray an 81/2″ springform pan with nonstick cooking spray. Dust bottom and sides of pan with breadcrumbs.

In medium bowl, combine milk, whole egg, and egg white, and beat until blended. Stir in cooled rice, mozzarella, half the Parmesan, and the pepper, and continue stirring so the rice does not cook eggs. Stir in spinach.

Transfer rice mixture to prepared springform, sprinkle with remaining Parmesan and bake 20 minutes, or until top is browned.

Use a knife to loosen edges of torte from pan, then remove sides of pan. Cut into 6 wedges.

This crispy fish recipe is a tasty, homemade alternative for frozen fish fingers. Corn flakes, naturally sweetened with fruit juice, can help browning the fish with less fat, and a tinge of ginger adds a hint of exotic flavor.

Ingredients:

Serves 4
1-1/2 cups fruit-juice sweetened corn flakes
1/4 tsp sea salt, or to taste
1/4 tsp paprika
1/4 tsp ground ginger
4 white fish fillets,6 oz each
olive oil or canola oil cooking spray

How to Prepare:

Preheat oven to 375°F. Put cornflakes in a blender and pulverize until completely crushed. Combine corn flake crumbs, salt, paprika and ginger in a wide, shallow bowl or pie plate.

Press fish into corn flake mixture, turning to cover all sides completely. Arrange fish pieces on a parchment-lined or oil-sprayed baking sheet, at least 2″ apart. Spray lightly with oil.

Bake for 8–10 minutes until top begins to brown, then turn and bake an additional 5–7 minutes, or until fish is done.

Ingredients:
Makes 16 (2-ounce) meatballs
1 pound lean ground beef
1/8 cup chopped fresh oregano, leaves only
1/8 cup chopped fresh mint, leaves only
1/2 cup finely minced parsley
3 cloves garlic, minced
12 oz (1 jar) roasted red peppers, drained, patted dry, and chopped
2 tsp lemon pepper
2 tsp sea salt
1 cup crumbled feta cheese
2 tsp lemon juice

How to Prepare:
Preheat the oven to 350°F. Mix the ground beef, oregano, mint, parsley, garlic, red peppers, lemon pepper, salt, feta cheese, and lemon juice together in a large bowl, blending in cheese until no large crumbles remain. Using a 2-ounce scoop (

1/8 cup) to measure, roll into 16 balls and place on a large baking pan. Bake for about 25 minutes, or until the outside of the meatballs brown and the center is cooked through.

Ingredients:
Serves 4–6
8 oz (dry) lasagna noodles
6 cups mozzarella, shredded
2 cups parmesan, shredded
2 cups ricotta
1 tsp dried oregano
1 large jar favorite marinara sauce
Sea salt, to taste
Ground pepper, to taste
1 tsp olive oil

How to Prepare:
Cook noodles according to package directions. If they are done before the rest of the ingredients are ready to assemble, cool noodles and store in refrigerator.

Combine the mozzarella, Parmesan, ricotta, and oregano. Season with salt and pepper. Grease a 9×13-inch baking dish with olive oil and layer with noodles. Add a layer of the cheese mixture and then a layer of the marinara sauce.

Continue this process until you finish with a layer of cheese. Bake 25–30 minutes in a pre-heated 375ºF oven until cheese is browned and bubbly. Remove from the oven and let stand for 5 minutes before cutting.

Ingredients:
1 flank steak, approximately 3/4–1 lb
4 TB extra virgin olive oil
2 TB balsamic vinegar
1/4 tsp sea salt
1/4 tsp freshly ground pepper
small bunch of arugula
3 or 4 roasted red peppers

How to Prepare:
Whisk together the olive oil, balsamic vinegar, salt and pepper. Place the flank steak in a medium sized, rectangular dish and pour in marinade. Let sit for 2–4 hours, turning a few times to evenly distribute marinade.

Preheat broiler. Broil steak for 8 minutes on each side. Remove from oven and let sit for 30 minutes.

Prepare the arugula: fold each leaf over to slice out the center stem. Cut red peppers into pieces that are 1/2 wide and 1 inch long. You’ll need about 30 of each.

Slice steak into 1/16 inch slices—as thin as you can slice it without it shredding. Place an arugula leaf along each slice of steak. Fold the red pepper in half length-wise and place about 1/3 of the way from the bottom of the steak and arugula. Roll from that end and secure with a toothpick

Ingredients:
Serves 4
1/2 cup bulgur wheat
1 cup water, divided
3/4 lb extra-lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 egg whites
1 can (15 oz) no-salt tomato sauce

How to Prepare:
Stir 1/2 cup water into bulgur; let sit 30 minutes. When bulgur has absorbed the water, combine with beef and remaining ingredients except tomato sauce. Mix well using hands. Form into 12 meatballs. Arrange in shallow baking dish. Bake at 500°F until beef begins to brown, about 15 minutes. Combine tomato sauce and remaining 1/2 cup water. Pour over beef. Reduce oven temperature to 350°F. Bake uncovered until meatballs are done and sauce has thickened slightly, about 30 minutes. Baste meatballs with tomato sauce twice during baking.