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Recipe: Egg Roll in a Bowl

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Ingredients:

Meat

  • 1 lb. ground turkey or beef

Produce

  • 5 cups shredded cabbage
  • 1 cup shredded carrots
  • 3 cloves minced garlic
  • 1/2 tsp grated fresh ginger
  • 1 chopped green onion
  • 1 1/2 cup diced sweet onion

Canned Goods

  • 1/4 cup chicken broth

Baking & Spices

  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 sesame seeds, toasted

Oils & Vinegars

  • 2 tsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp sesame oil, toasted
  • Nuts & seeds
  • 2 tbsp coconut aminos

Directions

  1. Sauté olive oil and ground turkey in a large sauté pan over medium heat.
  2. Cook for 5-6 minutes, or until turkey is almost cooked through.
  3. Push turkey to the side of the pan and add onion and the other tablespoon of oil.
  4. Sauté for 3-4 minutes.
  5. Add shredded carrots, garlic, and ginger and sauté for 2 minutes. Stir the vegetables and turkey together.
  6. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.
  7. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid.
  8. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
  9. Just before serving add toasted sesame oil and stir to combine.
Egg Roll in a Bowl

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Recipe: Stuffed Peppers with Rice and Beans

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Ingredients:

  • 2 cans low sodium black beans, rinsed and drained
  • 1 medium onion –sliced
  • 3 garlic cloves –minced
  • 5 bell peppers- whole
  • 3 TBSP olive oil
  • 2-3 cans “no salt” 8 oz. tomato sauce … (3 cans will make it juicier)
  • 2 cups cooked brown or wild rice – (follow package directions- rinse first under cold water)
  • 1 TBSP dried Italian seasoning
  • 4 TBSP plus of grated cheese (I use Locatelli)
  • 8 oz. of shredded mozzarella cheese
  • Salt and pepper

Directions:

  1. Cut the tops from 5 green peppers; discard the seeds and the membranes
  2. Dice the tops in pieces for the rice filling – set aside
  3. Cook the whole green peppers, uncovered in boiling water for about 6 minutes; invert to drain well
  4. Start to prepare the rice in either a steamer or stovetop
  5. In another saucepan over medium-low heat, add the olive oil
  6. Allow the oil to heat up for a few minutes and then add the diced peppers and onions, a pinch of salt, and cook for approx. 7 minutes stirring occasionally to soften
  7. Add the minced garlic to the peppers and onions and cook for 1 more minute
  8. Add the 2 cans of black beans, rinsed and drained – cook 1 minute
  9. Add the 2-3 cans of tomato sauce, Italian seasoning, salt, pepper and 2 TBSP of grated cheese
  10. Allow this to cook on a lower temperature for 15-20 minutes with the cover ON until the sauce is done
  11. Add the cooked rice, mix well, and add the remaining grated cheese
  12. Stuff the peppers with this mixture and top with additional grated cheese and mozzarella cheese
  13. Bake at 350 degrees for 15 minutes to melt the cheese then serve

https://caredx.com/patients-and-caregivers/our-transplant-journeys__trashed/avocado-dip-stuffed-peppers-with-rice-and-beans/

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Recipe: Roasted Balsamic Glazed Brussel Sprouts

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Serves 4

Ingredients:

  • 1-pound Brussel sprouts, trimmed and cut in half through the core
  • 2 tablespoons olive oil
  • To taste kosher salt and freshly ground black pepper
  • 3 tablespoons balsamic glaze

Directions:

  1. Preheat the oven to 400 degrees. Place the Brussel sprouts on a sheet pan and toss with olive oil, salt, and pepper.
  2. Roast the Brussel sprouts for 20 to 30 minutes, until they are tender and nicely browned.
  3. Remove from the oven, drizzle immediately with the balsamic glaze, and toss again.
  4. Broil for 2-3 minutes to caramelize and taste for seasonings.
  5. Serve and enjoy!

Recipe By: Chef Chloe Gould

https://caredx.com/patients-and-caregivers/our-transplant-journeys/roasted-balsamic-glazed-brussel-sprouts/

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Recipe: Butternut Squash Hash

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Serves 4-6

Ingredients:

  • 1 medium Butternut Squash, washed, seeded, cut into 3/4-inch cubes
  • 1 each red pepper, medium diced
  • 1 each green pepper, medium diced
  • 1 each yellow pepper, medium diced
  • 1/2 Sweet onion, medium Diced
  • 4 oz. weight Baby Bella Mushrooms, Sliced
  • 8 oz. Applewood Thick-cut Bacon, chopped medium diced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 2 garlic cloves, minced
  • To taste Salt &Pepper

Directions:

  1. Preheat the oven to 425ºF. Toss squash with a little olive oil, then add to a baking pan, cook for 30-45 or until squash is fork tender.
  2. Meanwhile in a sauté pan add bacon and cook until crispy. Then add peppers, onion, garlic and mushrooms, sauté for 2-3 minutes on medium-high heat.
  3. Remove squash from the oven and add to bacon mixture, add sage, thyme, salt and pepper. Sauté for an additional 2 minutes to combine.
  4. Serve and enjoy!

Recipe By: Chef Chloe Gould

https://caredx.com/patients-and-caregivers/our-transplant-journeys__trashed/butternut-squash-hash/

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