A Guest Blog From Chef Melissa & The Dinner Rescue Crew!


If you think you’ll just skip lunch, think again. A healthy lunch is a beneficial meal for several reasons.  
1.       Eating lunch fills in the “gap” between breakfast and dinner which keeps your metabolism running in “drive”.  Even a small lunch will re-energize you and keep blood sugar levels in check. Include a serving of protein along with carbohydrates for maximum benefit.
2.       Eating lunch gives you the right ammunition against becoming ravenously hungry later…then blowing out your calorie intake late in the day – most likely with junk food. Skipping lunch is setting yourself up for nutrition sabotage later.
3.       Eating lunch within 4 hours of exercise has shown to enhance workout benefits as compared to those who do not eat within 4 hours of exercise.
Folks with hectic lifestyles can still find time to eat a quick, healthy lunch. Next time you go grocery shopping add turkey, roast beef, yogurt, pre-cut veggies and fruit and whole grain crackers to your cart for quick grab and go lunch options. No more skipping lunch!

10% OFF For Napoletan Fitness Clientele!!!

I have told most of you about this wonderful personal chef service and all that it has to offer!  Now I’m SUPER excited to announce the fact that Melissa has been kind enough to extend a 10% off special to the Napoletan Fitness clientele!!  Take advantage of this while you can and contact Chef Melissa via email at ChefMelissa@DinnerRescueCrew.com.  Her delicious meals have yet to disappoint!!  Enjoy!

What’s for Dinner?

Why not make life a little easier and check out Dinner Rescue Crew, a personal chef service that provides you with enough healthy meals to last all week long.  Follow @ChefMHura on Twitter or become a fan of the Dinner Rescue Crew on Facebook.  Whether you’re looking to cater a graduation party or birthday bash, or just looking for an easy fix for dinner all week long, Melissa and the Dinner Rescue Crew can help!  The food is great and it really doesn’t get more convenient than having a week’s worth of dinners for your family in the freezer.  Check it out!

Dinner Rescue Crew Personal Chef Services

Whether you’re a busy parent, career climber, or have doctor’s orders to clean up your diet, you’re definitely going to want to check this out!  A client of mine, and good friend, is getting ready to launch a personal chef service in which she will do your grocery shopping, cooking, AND clean up your kitchen while offering healthy and delicious dinner and catering options.
Check out http://www.dinnerrescuecrew.com/ for more details.  Keep her in mind, not only for supper, but for graduation parties, family reunions, and more!  Melissa is an excellent cook and has been responsible for many of the recipes that you’ve seen on this blog.  Check her out and help her get this unique and exciting new business off the ground!  I can guarantee the Dinner Rescue Crew has A TON to offer, so make life a little easier and take advantage of it.  It’s sure to be worth your while!!

Shrimp Salad Stuffed Tomatoes Courtesy of Melissa (so you know it’s good!)

Makes 4 appetizer or salad courses or 2 entrée servings.
  • 4 medium/small round, ripe tomatoes
  • 12 medium shrimp, peeled, deveined, cooked, cut into ¼ inch pieces
  • 1 teaspoon minced onion
  • ½ teaspoon minced chipotle pepper in adobo sauce OR 1 teaspoon cayenne pepper sauce such as Texas Pete or Tabasco
  • 1 tablespoon lemon juice
  • ¼ cup Hellman’s mayonnaise (low fat or no fat)
  • 1 teaspoon Old Bay Seasoning plus ½ teaspoon extra reserved
  • ¼ teaspoon dried Dill (for garnish)

Cut the top off of the tomatoes and move the meat and seeds. Discard. Turn the tomato upside down and slice a very thin slice from the bottom of all the tomatoes to assist them in standing upright on the plate. Turn the tomatoes upside down and place on a paper towel on a plate to rest and drain excess juice.
In a medium bowl, combine the remaining ingredients except the dill and additional ½ teaspoon Old Bay Seasoning. Mix well. 
Season the inside of the four tomatoes with the remaining ½ teaspoon of season salt. Add black pepper if you would like. 
Divide shrimp salad mixture into four and stuff each of the four tomatoes with the shrimp salad. Sprinkle dried dill on top of each.
Refrigerate lightly covered for about 15 minutes then serve and enjoy!

Turkey Enchilada Casserole That Will Blow Your Mind!

You can prepare the Enchilada Sauce and the Refried Beans two days ahead and then assemble the casserole the day you serve it.

Yield:  9 servings

1/4 cup low-salt chicken broth
3/4 cup chopped onion
2 garlic cloves, minced
1 1/2 pounds ground raw turkey breast
Refried Beans
Enchilada Sauce, divided
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
Oregano sprigs (optional)

Heat chicken broth in a large nonstick skillet over medium heat. Add onion and garlic, and cook 5 minutes or until tender, stirring frequently. Add turkey, and cook over medium-high heat until browned, stirring to crumble. Add the Refried Beans and 1/2 cup of Enchilada Sauce; reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally.
Spread 1/4 cup Enchilada Sauce in bottom of a 13 x 9-inch baking dish. Dredge both sides of 6 tortillas in sauce; then arrange tortillas, overlapping, in baking dish. Top with half of bean mixture and 1/4 cup Enchilada Sauce, and sprinkle with half of cheese. Brush both sides of remaining tortillas with Enchilada Sauce, and arrange tortillas, overlapping, over cheese. Top with remaining bean mixture, 1/4 cup Enchilada Sauce, and remaining cheese. Bake at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with oregano, if desired.

CALORIES 482 (18% from fat); FAT 9.4g (sat 3.9g,mono 2.4g,poly 1.7g); IRON 6.8mg; CHOLESTEROL 66mg; CALCIUM 402mg; CARBOHYDRATE 64.3g; SODIUM 1014mg; PROTEIN 39.1g; FIBER 11.9g 

Simple Fish Tacos Courtesy of Melissa!

This one HAS to be good.  And I know that because I got it from the best cook I know! 😉  Enjoy!

Serves 4 (2 tacos per person)
Preparation time:  15 to 20 minutes
1 pound tilapia, defrosted if frozen and cut into 1 inch pieces
1 tablespoon olive oil
1 cup tomato salsa (your favorite kind)
1 lime, juiced
1-3 dashes hot sauce (optional)
Salt and pepper to taste
8 small flour tortillas
1 bag pre-shredded coleslaw mix
1 cup fat free sour cream
Put olive oil in a frying pan over medium high heat. When oil is hot add fish, salsa, lime juice, hot sauce and salt and pepper. Stir to mix fish with sauce. Fish will break up into smaller pieces as it cooks and is stirred. Reduce heat to medium.  Cook the fish mixture for about 10 minutes, stirring occasionally. When the fish is cooked through turn heat to low and keep warm.
Dampen a couple of sheets of paper towels and wrap the tortilla shells inside. Place on a microwave safe plate and microwave on high for 30 seconds to 1 minute to warm up shells.
Make the taco by filling a tortilla shell with 1/8th of the fish mixture, the coleslaw mix and the sour cream.  Enjoy!
Analyzed Nutritional Data per Serving from http://nutritiondata.self.com
7 grams
1 gram
0 grams
15 mg
631 mg
Total Carbohydrate
54 grams
    Dietary Fiber
1 gram
1 gram
15 grams