Healthy Moussaka

Healthy Moussaka

Author: Bold. Healthy. Homemade.

Recipe type: Dinner

Prep time:  10 mins

Cook time:  35 min

Total time:  45 mins

Serves: 6 portions 

Have you ever had Moussaka? If not, I would describe it as the Greek spin on Lasagna. It is rich and delicious, without the heaviness that leaves you feeling weighed down and sluggish. I put some spins on this dish, by using turkey (instead of lamb, which is typically used) and Greek Yogurt instead of heavy cream for the white cheese sauce. This warm casserole type dish is the perfect comfort food meal, without all the guilt.  

INGREDIENTS

• 1 pound Ground Turkey (browned and drained)
• 1 Large Eggplant (sliced into 1 inch rounds)
• 5 oz Tomato Paste
• 1 Yellow Onion (thinly sliced)
• 1 Red Bell Pepper (thinly sliced)
• 5 cloves of Garlic (minced)
• ½ Teaspoon Ginger Powder
• ½ Teaspoon Cinnamon Powder
• ¼ Teaspoon Allspice
• 1 Tablespoon Salt
• 1 Cup Water

Healthy Béchamel Sauce

• 1 Tablespoon Butter
• 5 oz plain Greek Yogurt
• 2 Cups Water
• ¼ Cup Parmesan Cheese 
• Dash of Salt & Pepper
• Parsley & Oregano (optional)

INSTRUCTIONS

1. Pre-heat the oven to 350 degrees.
2. Being by browning the ground Turkey, drain and set aside.
3. While the Turkey is browning, slice the Eggplant into about 1 inch rounds. Lightly oil each side, season with salt and paper, and place on a parchment lined baking sheet. Roast the Eggplant for 10 minutes on each side, or until tender. After the Eggplant is finished roasting, turn the oven to 400 degrees.
4. In a pot on the stove, saute the sliced Onion and Red Bell pepper for about 5 minutes.
5. After the Onion and Pepper begin to soften, add the Turkey, minced Garlic, Ginger powder, Cinnamon powder, and Allspice, Salt, Tomato paste, and 1 Cup of Water into the pot. Stir and let simmer for about 10 minutes, until it thickens.
6. While the Turkey filling is simmer, make the Béchamel Sauce. This sauce will be used to top the Moussaka.
1. In a pot on the stove, melt Butter. With the melted butter, wish in the Flour.
2. Once the Flour and butter are combined, add in Greek Yogurt, Water, and Salt & Pepper. Stir until the sauce is combined and smooth. 
3. Add in the Parmesan Cheese. Since Parmesan Cheese is a hard cheese, it will take a few minutes to melt, but continue to wish quickly while the cheese melts. If you find that the cheese is not incorporating with the other liquid, keep mixing! Trust me, it will come together.
7. Assemble your Moussaka!
1. In an oven safe baking dish, being by putting a few spoonfuls of the Turkey filling into the bottom of the pan. 
2. Put half of the Eggplant rings in the bottom of the pan.
3. Spoon more of the Turkey filling over the Eggplant. Continue to layer with the remaining Eggplant and Turkey filling.
4. Top the Moussaka with the Béchamel Sauce. 
5. Bake the Moussaka for 30-40 minutes until the Moussaka thickens and the Béchamel begins to brown.
6. Finish with Parsley and Oregano. 

Tikka Masala Chicken

Tikka Masala Chicken

Author: Bold. Healthy. Homemade.

Recipe type: Dinner

Prep time:  5 mins

Cook time:  20 min

Total time:  25 mins

Serves: 4 portions (with rice)

This is the perfect dinner when it is cold and gloomy out- the warm spices in this dish will heat you up from the inside, out. This Tikka Masala is the perfect comfort food on a dreary day. I recommend serving this with saffron rice and a piece of naan.

 

INGREDIENTS

• 3 Tablespoons Tikka Masala Powder
• 1 Teaspoon Turmeric Powder
• 1 Teaspoon Ginger Powder (or fresh ginger)
• ½ Large Yellow Onion (diced/chopped)
• 2 cloves of Garlic
• 10 oz Tomato Paste
• 1 Cup Water
• pinch of salt and fresh ground pepper
• 1 container (5 oz) plain Greek Yogurt
• 2 large Chicken Breast 
• Saffron Rice & Naan (optional)

INSTRUCTIONS

1. Place the Tikka Masala Powder, Turmeric Powder, and Ginger Powder in a dry pot (no oil). Toast the spice mixture on high for just about a minute (make sure to keep an eye on them so they do not burn). This will awaken the spices and enhance the flavor of the entire dish.
2. Add in the diced yellow onion. Stir the onion and spices together, allowing the onions to be coated in the spices. Continue to cook the onions for a few minutes until they soften (about 5 minutes)
3. Add in the garlic,  10 oz of tomato paste,  dash of salt and pepper, and cup of water. Stir until everything is combined, reduce the heat and let everything simmer for at least 15 minutes. 
1. *tip- canned tomatoes can be incredibly acidic. The longer you cook the canned tomato paste, the less acidic the entire dish will be 
4. After allowing the sauce to cook, stir in 5 oz of greek yogurt and cubed chicken breast, continue to simmer until the chicken is cooked through (about 10 minutes). If you find the sauce getting too tick, thin out with water.
5. Serve over rice and enjoy! 

Avocado Crema

Avocado Crema

Author: Bold. Healthy. Homemade.

Recipe type: Condiment

Prep time:  5 mins

Cook time:  0 min

Total time:  5 mins

Serves: 1.5 cups

Meet the perfect toping for any Mexican inspired dish. This Avocado Crema only takes a few minutes to put together and is the perfect healthy substitute for sour cream!  Recipe yields about 1 ½ cups of crema.  

INGREDIENTS

• ⅓ cup plain greek yogurt (or sour cream) 
• ½ avocado
• 2 green onions (white and green parts)
• 1 garlic clove
• small handful of fresh cilantro
• pinch of salt
• pinch of fresh ground pepper

INSTRUCTIONS

1. Place all ingredients into a food processor (or blender) and blend the mixture until it is combined and smooth. 
2. With a spatula, transfer the crema to a piping bag (I used a ziplock bag, which I cut the corner off of) and drizzle over anything!