Eagle's Wings from Ocean Breeze

Tasty Tuesday's - - - 4/14/2015

Zucchini & Ground Turkey Cradles

Per Serving:
4 oz. Extra lean Ground Turkey (White Meat)
1 Zucchini
¼ Bell Pepper (I use yellow for color)
2 tbsp. chopped onion
1 tbsp. garlic (fresh chopped or minced)
1 tbsp. basil (fresh chopped or minced)
1/2 tbsp. finely chopped sun dried tomato
1 tsp. grated parmesan cheese
1 tsp. panko bread crumbs
1 tsp. fennel seeds
1 tbsp. extra virgin olive oil
1 cage free, free range egg white
3 to 4 tbsp. unsweetened tomato sauce (I use homemade)
Ground pepper and sea salt to taste
1 Cup fresh (rinsed) green beans
7 to 8 grape tomatoes

Preparation:

Ground Turkey:
In large bowl combine together: Ground Turkey, egg white, bread crumbs, grated parmesan, ground pepper & sea salt. Mix well.

Zucchini:
Take medium zucchini, slice lengthwise down the middle, then slice in half. (This gives you 4 pieces.
Using a small spoon, scoop down the middle only, the seeded area flesh out to create a cradle.
DO NOT throw the seeded flesh area away. Chop into smaller pieces and put aside.
Steam the zucchini a couple minutes to make tender.

Brush glass baking dish lightly with olive oil.
Place zucchini cradles in baking dish.
Sprinkle zucchini with a pinch of panko bread crumbs and a pinch of the grated parmesan. Add a bit of ground pepper over top.
Place aside.

In medium sauté pan, add olive oil, garlic, basil, chopped seeded zucchini flesh, sundried tomato, pepper & onion, heat over medium heat till tender (several minutes).
Add ground turkey to mixture and cook together thoroughly, turning and chopping ground turkey as cooking. Add fennel seeds & tomato sauce when about half done, continue cooking on low heat about 5 or so more minutes. Turn off heat.

Spoon ground turkey mixture into each of the zucchini cradles in baking dish.
Bake in oven @ 350 for about 15 to 20 minutes, keeping an eye on for done-ness.

While Zucchini Turkey Cradles are in the oven, steam green beans.

Take zucchini cradles out of oven and let rest a minute or two before plating.
Add green beans to plate and add any excess of the 4 oz. ground turkey to the top of the green beans.
Quarter grape tomatoes, add sea salt & ground pepper to taste. If desired, sprinkle a pinch of grated parmesan cheese over the top.

I find that when I make the plate look attractive to the eye, it enhances the palate and we all enjoy the food more. And when we take our time eating, not rushing through it, but enjoying the meal more, using more of our senses in the experience. Sight, smell, taste and even the sounds around us contribute to better digestion ad a more enjoyable meal.

I use the "good" dishes, stemware, glassware etc. I set the table for aesthetic purposes. For me enjoyment of my surroundings contributes to my physical, emotional and spiritual well-being and enjoyment. Lighting the fireplace or candles if wanted, soft music - soundscapes, instrumentals and the like ... setting the mood for total enjoyment and relaxation whether on my own or enjoying the meal with others.

I surround myself with colors and scents that enhance the feeling of well-being inside of me. Creating an atmosphere that brings the body, soul and mind nutrients contentment.
I also do my best to stay organic and farm fresh as much as possible which contributes to total well-being.

I also do my best to stay organic and farm fresh as much as possible which contributes to total well-being.

What are some things that work for you?