healthy dinner recipe

Red Wine Marinated Burgers

red wine marinated burgers

Ah! These are the fancy burgers that I remember my mom making for a very large family party at our house when I was a kid. We used to serve these with French  bread as the bun and with optional onions which is also delicious. However, these can be so yummy served "bun-less" on their own alongside some oven fries and some vegetable or pasta salad. YUM!! 

Take your family barbecue to the next level with these tasty burgers! You will not regret it!! 

Marinated Red Wine Burgers: 

Adapted from: The Sunset Book of Entertaining

Note: This recipe makes 12 burgers. You may reduce it to make fewer burgers if you wish. 

4 pounds grass fed beef (80% lean and 20% fat) 

1/2 cup (heaping) of chopped green onions

1.5 tablespoons sea salt

1/4 teaspoon  freshly ground black pepper

1/2 a bottle of red wine of your choice

Optional: Crumbled blue cheese for the top

1. Mix the beef, onions, salt and pepper together in a bowl. Don't over mix. 

2. Form 12 patties and put a "dimple" with your thumb in the center of each one. 

3. Place the patties in a large rectangular glass dish. 

4. Pour the wine over the burgers. 

5. Cover the dish with foil and place the dish in the fridge. Marinate the burgers 2-4 hours. 4 hours is best. 

6. Heat your grill to medium heat. Grill the burgers, flipping only once. Make sure the internal temperature reaches 145F. Then, take the burgers off the grill and top with optional blue cheese. YUM!! 




Mexican Street Corn Salad with Grilled Lime & Pepper Chicken and Avocado Lime Dressing

Mexican Street Corn Salad with Grilled Lime and Pepper Chicken

Ah! I love how delicious and colorful ideas come together all of the sudden, as if in a dream! The other day I was really thinking about how delicious Mexican Street Corn is and I wondered about making a salad out of it by adding chicken to top it and including a yummy, creamy dressing! 

The best part about this salad is- you can customize it. You could add grape tomato halves instead of peppers and you can omit the cotija cheese for a dairy free entree. You may also choose to top the salad with grilled polenta or grilled tofu for a vegetarian/vegan entree. The sky is the limit with this amazingly healthy and colorful salad! YUM!! 

Get out grilling and enjoy one today! 

Mexican Street Corn Salad with Grilled Lime Pepper Chicken and Avocado Lime Dressing: 

Makes 2 salads (You may double this to make 4) 


2 cups chopped romaine lettuce

2 ears of grilled corn, corn cut off of the cob with a knife and placed into a bowl. 

1/2 of a red or orange bell pepper, diced

1/2 cup of canned black beans

1-2 tablespoons fresh lime juice (add more to taste) 

1-2 teaspoons chili powder

3+ tablespoons crumbled cotija cheese

1. Place the lettuce on each plate. Sprinkle pepper pieces onto each portion. 

2. In a small bowl combine the grilled corn kernels, lime juice, chili powder and cotija cheese. Add salt, pepper and lime juice to taste. 

3. Top the lettuce/peppers with the corn mixture. Top that with the black beans.

4. Then, add a sliced, grilled chicken breast and serve the dressing on the side. 

Grilled Lime Pepper Chicken: 

1 large chicken breast, sliced in half crosswise to create 2 flat fillets (place them on a cutting board, top with plastic wrap and pound with a meat mallet until they are around 1/3-1/4 inch in thickness

1/4 cup fresh lime juice

1 tablespoon pure maple syrup

1/2 tablespoon freshly ground pepper

1/2 tablespoon olive oil

1/2 teaspoon salt

1. Place the chicken in a large bowl with the marinade. Marinate for 30 minutes. 

2. Heat your grill to high & oil the grill.

3. Place the chicken breasts on the heated grill and cook, turning only once until the internal temperature reaches 165F. 

4. Take off the grill to rest 5-10 minutes before slicing into strips to place on top of the salads. 

Avocado Lime Dressing: (makes enough for about 4 servings) 

1 large avocado

1/4 cup olive oil

1 handful fresh parsley or cilantro

1 teaspoon chili powder

2 cloves garlic

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1/8 cup (or more) water

1. Place all of the ingredients in a food processor or blender. Process until smooth. Add salt, pepper, lime juice or more chili powder to taste. Serve on the side of the salads. 



Trista's Gluten Free Lasagna

Trista's Gluten Free Lasagna

Ah! The ultimate comfort food dish! I have loved to make lasagna for a long time. It has been one of my favorite dishes. And, it received the most votes in my Facebook group for me to add it to a recent menu for here locally. 

This is a recipe that I have created out of 2 different recipes + my own tweaks of adding extra herbs and seasonings to the dish. I just love how it turns out- so creamy, flavorful and most of all healthfully filling. 

I have actually found that I prefer the brown rice noodles in this dish. They are fantastic! I have cut back on dairy in my daily diet, but I love the richness of the whole milk ricotta and more! I believe that the whole milk options are the best ones for recipes and to eat. 

I hope that you enjoy making this dish for your friends and family! It is a great weekend dish and one that I will be making this week for my customers. It is also a great dish to bring along to a potluck. 


Trista's Lasagna: 

Makes 1 lasagna- 8 servings in a 13x9 pan

Spaghetti Sauce: 

1-2 tablespoons olive oil

1 pound mild ground Italian sausage

1 pound organic ground beef

1  15 oz. can chopped tomatoes

2  8 oz cans tomato sauce

1 onion, chopped finely

2-3 garlic cloves, minced

1/2 cup red wine

1 teaspoon each rosemary, oregano and basil

1-2 teaspoons salt (or to taste) 

freshly ground pepper

1. Heat the olive oil in a Dutch oven and saute onion and garlic until tender. Then, add the Italian sausage and the beef and brown. Pour in the red wine and let it reduce by about half. 

2. Add in the tomatoes, sauce, salt, herbs and pepper. Stir together. Simmer on the stove or in a crock pot for 2-3 hours for best flavor. This can also be made ahead and stored in the refrigerator until you are ready to assemble the lasagna. 


Lasagna Ingredients/Assembly: 

9 gluten free lasagna noodles (I recommend the brown rice noodles made by Tinkyada, they are sturdy and work great!) 

2 1/2 cups ricotta cheese (I use the whole milk variety) 

1 1/2 cups mozarella cheese

1/4 cup grated Parmesan cheese

2 eggs, beaten

1 teaspoon each: basil, oregano, rosemary and garlic powder (add to cheese filling) 

salt and pepper to taste

spaghetti sauce (1 recipe from above) 

+ extra grated mozzarella cheese for the top


1. Bring a large pot of water with a pinch of salt in it to a boil Add the lasagna noodles and cook for about 8-10 minutes or until "al dente." Drain the noodles. 

2. Heat the oven to 350F. 

3. In a bowl combine the ricotta cheese, mozzarella, Parmesan, eggs and seasonings for the filling. 

4. In a 13x9 pan, alternate layers of cooked lasagna noodles, sauce, then filling. You will make 3 layers total. Make sure the top is covered with plenty of tomato sauce. 

5. Bake for 30 minutes covered with foil. Then, top with extra mozzarella cheese and bake for 5-10 minutes more so that the cheese melts. 

6. Let the lasagna sit for 10 minutes before cutting. 


Note: I have found that the brown rice noodles are so delicious in this dish. I usually have trouble with my blood sugar eating pasta and bread items, however I am able to eat these whole grain noodles in this dish that has lots of protein without feeling a "blood sugar spike." 



10 Minute Meal: Zucchini and Egg Chilaquiles

10 Minute Meal: Zucchini and Egg Chilaquiles

What are chilaquiles? They are a magical way to use up old, stale tortillas! Chilaquiles are an excellent Mexican breakfast dish, sometimes served with chicken. They are such a yummy way to make a quick breakfast, lunch or dinner. You can also add shredded cooked chicken to this dish for added protein. 

I just love that this dish comes together in about 10 minutes! What a win! I had such fun creating this recipe. Basically I got everything out of the fridge, set a time for 10 minutes, then went quickly to work! Love it! 

The flavors of tacos and the fresh taste of zucchini really make this quick dish special. Feel free to adjust the spices to your taste and be sure to season with plenty of salt and pepper. Enjoy! 

Zucchini and Egg Chilaquiles

Makes 2-3 servings

3 cut up tortillas (I like to use kitchen shears) + olive oil

1 zucchini, diced

1/2 shallot, diced finely

2 eggs, whisked together

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

salt and pepper to taste

1. Heat olive oil in a medium skillet over medium high heat. Fry the tortilla pieces until fairly crispy. Remove them from the pan and place on a plate. 

2. Add a bit more olive oil to the pan and saute the zucchini and the shallot for 2-3 minutes or until softened.

3.  Add in the whisked eggs to the pan along with the tortilla pieces. Cook all together. Add in spices and saute. Add salt and pepper to taste. 


With care,