Chicken Enchilada Soup
8c. chicken broth
2lbs. boneless skinless chicken breasts
1 3.5oz c. chopped chiles
1 yellow onion, peeled and quartered
4 med. russet potatoes, peeled and quartered
1 red bell pepper, cut into large chunks
3-4 c. butternut squash cubes
3 cloves garlic, chopped
1 tsp. salt
11/2 tsp. cumin
1c. sour cream
1 8oz c. tomato sauce
2c. great northern white beans, rinsed and drained
2TBS. taco seasoning
In lrg. pot, add chicken broth, chicken, green chile, onion, potatoes, pepper, butternut squash, garlic salt and cumin. Bring mixture to a boil and simmer, covered, until the chicken is cooked through and the veggies are tender, about 20 minutes.
Remove the chicken, shred or dice. Ladle the remaining veggies and broth into the blender, in several batches if needed) and puree the broth and veggie until smooth. Pour the pured soup mixture back into the large pot. Whisk in the sour cream and tomato sauce. Stir in the taco seasoning, beans and cooked chicken. Cook until heated through.
Serve soup with additional toppings: tortilla chips, sour cream, shredded cheese, avocado, pico de gallo or salsa, etc. The option are endless!
Pico de Gallo
3-4 chopped tomatoes
Juice of a lime
Handful of chopped cilantro
Med. minced onion
Seeded/diced jalapeno
Salt
Mix in food processor
Cucumber Bites
2 cucumbers
2oz. feta cheese
1/4tsp. salt
1tsp. parsley or dill
Black pepper
Cut lengthwise, remove seeds, make bottom so hey don't fall over. Dice other half in 1/4 pieces. Combine the diced ones with the cheese, dill, salt and pepper. Divide and fill and slice.
Thursday, June 7, 2012
Wednesday, June 6, 2012
Scrumptious February Eats Part 2
Skillet Chicken Pasta with Broccoli and Sun-dried Tomatoes
2-3 boneless, skinless chicken breasts, cut into 1" squares
1 medium onion, minced
4 medium cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
12 oz ziti or penne pasta
3c. water
21/2c. chicken broth
4-5 c. broccoli florets, cooked, almost tender
1/2c. sun-dried tomatoes, rinsed, drained and chopped coarse
3/4c. milk/cream
1 tsp. cornstarch
3/4c. freshly grated Parmesan cheese
11/2 TBS. fresh lemon juice ( I use way more than this. Add to your taste)
Season chicken with salt and pepper. Spray 12" nonstick skillet with cooking spray or add a little olive oil and cook chicken over med heat for 3-4 minutes. Transfer chicken to plate and set aside.
Spray pan again or add a little more olive oil, onion, and 1/2 tsp salt to skillet. Cook until softened, 2-5 minutes. Stir in garlic, oregano, and pepper flakes, and cook 30 seconds.
Add the past, water and broth. Bring to a boil over high heat and cook, stirring occasionally, until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes. There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender.
Add cooked broccoli and sun-dried tomatoes. Stir lightly to incorporate them into the past mixture. Cover the skillet, reduce the heat, and cook 2-3 minutes. Whisk the milk/cream and cornstarch together.
Uncover the skillet and stir in milk, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, 1-2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with extra Parmesan.
Perfect Roasted Asparagus
1 bunch asparagus
Olive oil
Salt
Pepper
Preheat oven 400. Cut or break off lower ends (the tough part not great for eating). Drizzle with olive oil and salt and pepper, roll to incorporate. Bake 10-12 min checking ofter the last minute or two until fork tender. Serve immediately! Don't over cook or leave sitting around like I did! It will no longer be perfect it will be...Yuck!
Chocolate Banana Souffle
2 ripe bananas, mashed
2 tsp. cornstarch
1/4c. unsweetened cocoa powder
2 large egg whites
3 TBS. sugar
Butter flavored cooking spray
Preheat oven 400. Coat 4 6oz ramekins with cooking spray. Place on baking sheet.
In med. bowl mash bananas and vanilla together. Sift cornstarch and cocoa over bananas and stir well.
In another med. bowl mix egg whites and sugar together until they form soft peaks. Fold 1/3 egg whites into banana mixture, when incorporated fold in rest of egg whites. Spoon evenly into ramekins.
Wipe off edge of ramekins until clean. Bake on baking sheet on 400 for 15 minutes. Serve immediately.
Peanut Butter Balls
2-3 boneless, skinless chicken breasts, cut into 1" squares
1 medium onion, minced
4 medium cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
12 oz ziti or penne pasta
3c. water
21/2c. chicken broth
4-5 c. broccoli florets, cooked, almost tender
1/2c. sun-dried tomatoes, rinsed, drained and chopped coarse
3/4c. milk/cream
1 tsp. cornstarch
3/4c. freshly grated Parmesan cheese
11/2 TBS. fresh lemon juice ( I use way more than this. Add to your taste)
Season chicken with salt and pepper. Spray 12" nonstick skillet with cooking spray or add a little olive oil and cook chicken over med heat for 3-4 minutes. Transfer chicken to plate and set aside.
Spray pan again or add a little more olive oil, onion, and 1/2 tsp salt to skillet. Cook until softened, 2-5 minutes. Stir in garlic, oregano, and pepper flakes, and cook 30 seconds.
Add the past, water and broth. Bring to a boil over high heat and cook, stirring occasionally, until the liquid is very thick and syrupy and almost completely absorbed, 12-15 minutes. There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender.
Add cooked broccoli and sun-dried tomatoes. Stir lightly to incorporate them into the past mixture. Cover the skillet, reduce the heat, and cook 2-3 minutes. Whisk the milk/cream and cornstarch together.
Uncover the skillet and stir in milk, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, 1-2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with extra Parmesan.
Perfect Roasted Asparagus
1 bunch asparagus
Olive oil
Salt
Pepper
Preheat oven 400. Cut or break off lower ends (the tough part not great for eating). Drizzle with olive oil and salt and pepper, roll to incorporate. Bake 10-12 min checking ofter the last minute or two until fork tender. Serve immediately! Don't over cook or leave sitting around like I did! It will no longer be perfect it will be...Yuck!
Chocolate Banana Souffle
2 ripe bananas, mashed
2 tsp. cornstarch
1/4c. unsweetened cocoa powder
2 large egg whites
3 TBS. sugar
Butter flavored cooking spray
Preheat oven 400. Coat 4 6oz ramekins with cooking spray. Place on baking sheet.
In med. bowl mash bananas and vanilla together. Sift cornstarch and cocoa over bananas and stir well.
In another med. bowl mix egg whites and sugar together until they form soft peaks. Fold 1/3 egg whites into banana mixture, when incorporated fold in rest of egg whites. Spoon evenly into ramekins.
Wipe off edge of ramekins until clean. Bake on baking sheet on 400 for 15 minutes. Serve immediately.
Peanut Butter Balls
Monday, February 27, 2012
Scrumptious February Eats!
Kickin' Kale Chips
1 head of kale
1 tbsp safflower oil (or other high heat oil)
1/4 tsp garlic powder
1 tsp cumin
2 tsp paprika (smoked if you can find it)
salt (opt)
Preheat oven to 350. Wash and de-stem kale, shaking off excess water. Put ingredients in gallon size baggie and smear all around. Put kale in baggie and shake like you mean it! (you can reach in and grab kale to wipe off leftover on sides of baggie) Spray nonstick on cookie sheet and place kale on cookie sheet. (You can sprinkle on a little salt if desire.I didn't.) Cook for 15-20 minutes turning 1-2 times until crispy.
Spinach Artichoke Dip
1 can artichoke hearts, drained & chopped (make sure they aren't canned in oil)
1 cup spinach, chopped
salt/pepper (opt to taste)
1/4 cup shredded parmesan cheese
3 Tbsp plain nonfat yogurt (can use greek)
Combine all ingredients. Serve with veggies or homemade chips. Refrigerate leftovers. Enjoy!
(I didn't use any salt or pepper)
Wednesday, January 11, 2012
January Clean Recipes
Skillet Spanish Rice
4 boneless, skinless chicken breasts
1/4 tsp salt and pepper
1 tbsp minced garlic
1 small onion, diced
1 bell pepper, diced
1 1/3 cups uncooked brown rice
1 qt jar canned tomatoes with liquid
2 tsp chile powder
2 tsp ground cumin
1/4 c fresh cilantro leaves
1/4 c crumbled queso fresco (yes you can get it at wal-mart:))
Cook brown rice according to package directions in vegetable or chicken broth. Rice can be slightly undercooked because it will continue to cook below. Set aside.
In large skillet, spray with oil and cook chicken, seasoning with s&p. Brown on both sides and cook through. Transfer chicken to plate and cover to keep warm.
Add garlic, onion, and pepper to skillet and saute until soft. Add rice, tomatoes with liquid, chile powder, cumin and stir to combine. Break up any large pieces of tomato. Bring to a boil then reduce to a simmer.
Place chicken o top of tomato-rice mixture. Cover and cook for 5 minutes. Turn off heat and let sit on stovetop, covered, for 5 minutes (if your rice is soft you can skip this.)
Add cilantro and crumbled cheese. Walah!
Mexican Lasagna
1 lb ground turkey
1 cup salsa
1 can black beans, drained and rinsed
1 cup frozen corn
Corn tortillas
Queso fresco (can also use shredded cheese)
Preheat oven to 350. Brown turkey, season with cumin and no salt seasoning. Add salsa, beans, and corn. Spray 9x13 pan with non stick spray. Layer corn tortillas on bottom of pan, spread 1/3 of meat mixture over tortillas, sprinkle cheese over, continue layering, ending with meat and cheese. Bake covered until heated through. Approximately 25 minutes. Uncover last 5 minutes of baking.
PB&J Muffins
1 3/4 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2/3 c organic sugar
2/3 organic milk
2/3 natural peanut butter
Filling:
1/3 c 100% fruit preserves
1/3 c natural peanut butter
Preheat oven to 350. Mix muffin ingredients together, stir just till combined. Place small amount of batter in bottom of tin, place dab of PB & preserves on top and then top with muffin batter. Bake 15-20 min Neil golden brown. They are best slightly over cooked or a crispy cookie texture....MMMMM!
4 boneless, skinless chicken breasts
1/4 tsp salt and pepper
1 tbsp minced garlic
1 small onion, diced
1 bell pepper, diced
1 1/3 cups uncooked brown rice
1 qt jar canned tomatoes with liquid
2 tsp chile powder
2 tsp ground cumin
1/4 c fresh cilantro leaves
1/4 c crumbled queso fresco (yes you can get it at wal-mart:))
Cook brown rice according to package directions in vegetable or chicken broth. Rice can be slightly undercooked because it will continue to cook below. Set aside.
In large skillet, spray with oil and cook chicken, seasoning with s&p. Brown on both sides and cook through. Transfer chicken to plate and cover to keep warm.
Add garlic, onion, and pepper to skillet and saute until soft. Add rice, tomatoes with liquid, chile powder, cumin and stir to combine. Break up any large pieces of tomato. Bring to a boil then reduce to a simmer.
Place chicken o top of tomato-rice mixture. Cover and cook for 5 minutes. Turn off heat and let sit on stovetop, covered, for 5 minutes (if your rice is soft you can skip this.)
Add cilantro and crumbled cheese. Walah!
Mexican Lasagna
1 lb ground turkey
1 cup salsa
1 can black beans, drained and rinsed
1 cup frozen corn
Corn tortillas
Queso fresco (can also use shredded cheese)
Preheat oven to 350. Brown turkey, season with cumin and no salt seasoning. Add salsa, beans, and corn. Spray 9x13 pan with non stick spray. Layer corn tortillas on bottom of pan, spread 1/3 of meat mixture over tortillas, sprinkle cheese over, continue layering, ending with meat and cheese. Bake covered until heated through. Approximately 25 minutes. Uncover last 5 minutes of baking.
PB&J Muffins
1 3/4 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2/3 c organic sugar
2/3 organic milk
2/3 natural peanut butter
Filling:
1/3 c 100% fruit preserves
1/3 c natural peanut butter
Preheat oven to 350. Mix muffin ingredients together, stir just till combined. Place small amount of batter in bottom of tin, place dab of PB & preserves on top and then top with muffin batter. Bake 15-20 min Neil golden brown. They are best slightly over cooked or a crispy cookie texture....MMMMM!
Tuesday, September 27, 2011
HOT & Sassy Clean Eating Recipes (One we will never forget!)
Stuffed Pablano Peppers
4 Pablano Peppers
1 Apple, chopped
2 cloves Garlic
1/2 C. Raisins
3/4 Onion
1/2 C. Prunes, sliced
1/2 C. Almonds, chopped
Queso Fresco cheese
Jalapeno Greek Yogut
Cook pepper on high heat in a skillet till the skin turns black, turning as they cook. You'll hear them crackle. Once all the skin is black place the peppers in a Ziploc bag and put a dish towel over the top to let them sweat. Wait 30 minutes or can be done a day in advance. Peel skin off, cut around stem and take seeds out.
Add a few tablespoons of Olive Oil to the skillet along with onion, garlic, raisins, apple and prunes. Sauté just until the apple is translucent. Add almonds and chunks of cheese. Scoop into peppers, top with Jalapeno Greek Yogurt. Sprinkle with cheese. Enjoy!
Garlic Quinoa
3 C. Chicken Broth
1 1/2 C. Quinoa, rinsed
1/2 C. Onion, chopped
3 cloves Garlic, minced
Salt and Pepper to taste
Boil chicken broth, add quinoa. Cook per instructions. In the meantime, add 2 T. olive oil to skillet along with garlic and onion. When Quinoa is ready, combine with onion and garlic.
Perfect Turkey Burgers with Romaine & Carrot Slaw
1 pound ground turkey
1 Tbsp honey mustard
1 Tbsp cilantro, finely chopped
2 green onions, finely chopped
1/2 tsp sea salt
1/4 tsp pepper
Combine all seasonings with ground turkey. Do not overmix. Form the meat into four 3/4" patties. Brush BBQ or pan with olive oil or spray. Cook patties until completely cooked through, 6-8 minutes per side.
Romaine & Carrot Slaw
2 tbsp plain greek yogurt
1 tbsp white vinegar
2 leaves romaine lettuce, thinly sliced crossswise (about 2 cups)
1 medium carrot, coarsley grated
Whisk yogurt, vinegar, and s&p. Toss with the lettuce and carrot.
French Bread Roll Recipe
4 Pablano Peppers
1 Apple, chopped
2 cloves Garlic
1/2 C. Raisins
3/4 Onion
1/2 C. Prunes, sliced
1/2 C. Almonds, chopped
Queso Fresco cheese
Jalapeno Greek Yogut
Cook pepper on high heat in a skillet till the skin turns black, turning as they cook. You'll hear them crackle. Once all the skin is black place the peppers in a Ziploc bag and put a dish towel over the top to let them sweat. Wait 30 minutes or can be done a day in advance. Peel skin off, cut around stem and take seeds out.
Add a few tablespoons of Olive Oil to the skillet along with onion, garlic, raisins, apple and prunes. Sauté just until the apple is translucent. Add almonds and chunks of cheese. Scoop into peppers, top with Jalapeno Greek Yogurt. Sprinkle with cheese. Enjoy!
Garlic Quinoa
3 C. Chicken Broth
1 1/2 C. Quinoa, rinsed
1/2 C. Onion, chopped
3 cloves Garlic, minced
Salt and Pepper to taste
Boil chicken broth, add quinoa. Cook per instructions. In the meantime, add 2 T. olive oil to skillet along with garlic and onion. When Quinoa is ready, combine with onion and garlic.
Perfect Turkey Burgers with Romaine & Carrot Slaw
1 pound ground turkey
1 Tbsp honey mustard
1 Tbsp cilantro, finely chopped
2 green onions, finely chopped
1/2 tsp sea salt
1/4 tsp pepper
Combine all seasonings with ground turkey. Do not overmix. Form the meat into four 3/4" patties. Brush BBQ or pan with olive oil or spray. Cook patties until completely cooked through, 6-8 minutes per side.
Romaine & Carrot Slaw
2 tbsp plain greek yogurt
1 tbsp white vinegar
2 leaves romaine lettuce, thinly sliced crossswise (about 2 cups)
1 medium carrot, coarsley grated
Whisk yogurt, vinegar, and s&p. Toss with the lettuce and carrot.
French Bread Roll Recipe
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups whole wheat flour, give or take a few tablespoons (when I made this with whole wheat they weren't as big and fluffy as white flour, next time I would add wheat gluten &/or dough enhancer)
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups whole wheat flour, give or take a few tablespoons (when I made this with whole wheat they weren't as big and fluffy as white flour, next time I would add wheat gluten &/or dough enhancer)
In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels. The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.
Upside Down Plum Cake
2 tbsp + 1/4 c coconut butter, melted
1/4 c sucanat sugar
2 tbsp unsulfured molasses
8 ripe plums, halve and pitted
1 whole egg
2 egg whites
2 tbsp + 1/4 c low fat buttermilk
1/2 tsp vanilla extract
1 c whole wheat flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/4 c unsweetened applesauce
1/4 c honey
Preheat over to 350. Place 2 tbsp coconut butter in 9" skillet and melt on stove. Swirl meted butter around in pan to coat bottom. Sprinkle sucanut sugar evenly over melted butter and drizzle molasses evenly over top. Arrange halved plums, cut side down in bottom of pan.
In small bowl whisk together egg, egg whites, 2 tbsp buttermilk and vanilla.
In large bowl, thoroughly blend flour, baking powder, baking soda, and salt. Add remaining 1/4 c buttermilk and 1/4 c coconut butter, applesauce and honey. Mix together just until combined. Add 1/3 egg mixture and beat for 1 minute, until combined. Continue adding 1/3 of egg mixture at a time and beat until just combined, about 30 seconds, scraping down bowl each time to fully incorporate all ingredients. Scrape batter over plums in pan and spread out evenly.
Place in oven and bake until a toothpick inserted in center of cake comes out clean, 35-40 minutes. Remove and let cool for 5 minutes. To unmold, invert a platter on top of skillet. Turn cake onto platter and lift off skillet. If any fruit or gooey topping is left in pan, scrap it up and spoon over cake. Best served warm.
Tuesday, May 31, 2011
May Recipes
Hey girls! We will be meeting at my house (Erin) tomorrow June 1, for our May luncheon. See you all then.
Crisp Chicken Parmesan
Olive oil nonstick cooking spray
2 egg whites, lightly beaten
1 TBS. water
1 clove garlic, minced
1c. bran cereal flakes, crushed (about 1/2c. crushed)
1/4c. grated Parmesan cheese
1 tsp. dried Italian seasoning, crushed
1 lb. chicken breast tenderloins
Multi grain or whole grain spaghetti
1c. coarsely chopped yellow sweet pepper
light tomato-basil pasta sauce
1c. torn fresh spinach leaves
1/2c. chopped Roma tomatoes
Fresh basil leaves
Preheat oven to 425. Line baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a shallow dish, combine egg, water, and garlic. In another shallow dish, combine crushed bran flakes, Parmesan cheese, and Italian seasoning.
Dip chicken tenders, one at time, in egg mixture, turning pieces in cereal mixture, turning to coat evenly. Place tenders in a single layer on prepared baking pan. Coat tops of chicken with a little a quick squirt of nonstick cooking spray. Bake for 15 to 20 min or until chicken is no longer pink.
Meanwhile, cook spaghetti according to package directions; drain and keep warm. Preheat sauce pan over medium, spray with nonstick cooking spray and add coarsely chopped yellow pepper until tender. Add pasta sauce; stir in spinach and tomatoes.
Garnish with basil leaves.
This sauce recipe makes (4) 1/2c. servings.
Orange and Avocado Salad
4c. Baby spinach
1 Orange(or grapefruit), peeled and sectioned
1 Small avocado, halved and sliced
1c. Sliced beets
1 TBS. Chopped walnuts, toasted
Divide spinach among 6 plates. Arrange orange, avocado, and beets on top of spinach. Top with walnuts. Drizzle with Orange Vinaigrette.
Orange Vinaigrette
In a screw-top jar, combine:
1 tsp. finely shredded orange peel
1/3c. fresh orange juice
2 tsp. Red wine vinegar
2 tsp. Oil
1/8 tsp. Salt
dash black pepper
Cover; shake well.
Chocolate Covered Pretzel Nuggets
Sourdough nibblers by Snyder's
Milk chocolate chips
Line cookie sheet with nibblers. Melt choc. chips. Once melted drizzle over pretzel nuggets. Put cookie sheet in freezer until set; 20min.
Crisp Chicken Parmesan
Olive oil nonstick cooking spray
2 egg whites, lightly beaten
1 TBS. water
1 clove garlic, minced
1c. bran cereal flakes, crushed (about 1/2c. crushed)
1/4c. grated Parmesan cheese
1 tsp. dried Italian seasoning, crushed
1 lb. chicken breast tenderloins
Multi grain or whole grain spaghetti
1c. coarsely chopped yellow sweet pepper
light tomato-basil pasta sauce
1c. torn fresh spinach leaves
1/2c. chopped Roma tomatoes
Fresh basil leaves
Preheat oven to 425. Line baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a shallow dish, combine egg, water, and garlic. In another shallow dish, combine crushed bran flakes, Parmesan cheese, and Italian seasoning.
Dip chicken tenders, one at time, in egg mixture, turning pieces in cereal mixture, turning to coat evenly. Place tenders in a single layer on prepared baking pan. Coat tops of chicken with a little a quick squirt of nonstick cooking spray. Bake for 15 to 20 min or until chicken is no longer pink.
Meanwhile, cook spaghetti according to package directions; drain and keep warm. Preheat sauce pan over medium, spray with nonstick cooking spray and add coarsely chopped yellow pepper until tender. Add pasta sauce; stir in spinach and tomatoes.
Garnish with basil leaves.
This sauce recipe makes (4) 1/2c. servings.
Orange and Avocado Salad
4c. Baby spinach
1 Orange(or grapefruit), peeled and sectioned
1 Small avocado, halved and sliced
1c. Sliced beets
1 TBS. Chopped walnuts, toasted
Divide spinach among 6 plates. Arrange orange, avocado, and beets on top of spinach. Top with walnuts. Drizzle with Orange Vinaigrette.
Orange Vinaigrette
In a screw-top jar, combine:
1 tsp. finely shredded orange peel
1/3c. fresh orange juice
2 tsp. Red wine vinegar
2 tsp. Oil
1/8 tsp. Salt
dash black pepper
Cover; shake well.
Chocolate Covered Pretzel Nuggets
Sourdough nibblers by Snyder's
Milk chocolate chips
Line cookie sheet with nibblers. Melt choc. chips. Once melted drizzle over pretzel nuggets. Put cookie sheet in freezer until set; 20min.
Friday, May 27, 2011
Recipes for April Swap
Roasted Vegetable Ciabattini's
Vegetable prep:
Red Bell Pepper
Mushrooms
Onions
Zucchini
Yellow Squash
Wash a slice vegetables. Lay in single layer on cookie sheet. Brush with olive oil and sprinkle with sea salt. Roast in oven at 450 degrees for 12-15 minutes.
Yogurt sauce:
1/2 c plain greek yogurt
1 clove garlic, minced
1/2 lemon, juiced
Mix 3 ingredients together. Brush over each side of sliced ciabattini's.
Place veggies on sandwich and enjoy!
Sweet Potato Fries
Wash & peel sweet potatoes. Slice into fry size strips. Place in single layer on cookie sheet. Brush with olive oil and sprinkle with sea salt and fresh rosemary. Bake at 450 degrees for 12-15 minutes or until tender.
Queso Fresca Salad
Spinach
Queso Fresca
Grapeseed Oil
Crumble queso fresca over spinach and drizzle with grapeseed oil.
Apple Crisp
5-6 cored, peeled, and diced apples
Cinnamon
3 TBSP Agave Nectar
1/4 C Water
Clean Granola
Place diced apples in bowl, sprinkle with cinnamon and drizzle with agave nectar. Stir until well coated.
Pour water over and mix.
Place in individual ramekins or 81/2X11" baking dish. Bake at 350 degrees for approximately 12 minutes. Take out of oven and sprinkle with granola covering apples. Place back in over for 2-3 minutes.
Can add a dollop of fresh whipped cream!
Clean Granola
4 C oats
1 1/2 c wheat flour
1 1/3 c shredded coconut
1/4 c ground flax seed
1/4 c chia seeds (opt)
1 c or more coarsely chopped almonds or pecans
1/3 c honey
1/3 c agave nectar
1/2 c olive oil
1/2 tsp sea salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp cardamom
Preheat oven to 300 degrees. In large mixing bowl, combine the oats, flour, coconut, flax seed, and nuts. Set aside. In a saucepan over medium heat combine, honey, nectar, & oil until bubbly. Stir until smooth and add salt, vanilla, cinnamon, & cardamom. Pour the mixture over the oats mixture and stir well to coat. Let stand for approx. 10 minutes.
Spread mixture evenly onto a large cookie sheet, separating into small clumps. Place pan on the middle rack of the oven and bake for 10 minutes. Remove from oven and stir; then re-spread it evenly. Return to oven and bake again for 15 minutes. Until granola is lightly browned. It will still dry out as it cools. Cool completely and store in air tight container.
Vegetable prep:
Red Bell Pepper
Mushrooms
Onions
Zucchini
Yellow Squash
Wash a slice vegetables. Lay in single layer on cookie sheet. Brush with olive oil and sprinkle with sea salt. Roast in oven at 450 degrees for 12-15 minutes.
Yogurt sauce:
1/2 c plain greek yogurt
1 clove garlic, minced
1/2 lemon, juiced
Mix 3 ingredients together. Brush over each side of sliced ciabattini's.
Place veggies on sandwich and enjoy!
Sweet Potato Fries
Wash & peel sweet potatoes. Slice into fry size strips. Place in single layer on cookie sheet. Brush with olive oil and sprinkle with sea salt and fresh rosemary. Bake at 450 degrees for 12-15 minutes or until tender.
Queso Fresca Salad
Spinach
Queso Fresca
Grapeseed Oil
Crumble queso fresca over spinach and drizzle with grapeseed oil.
Apple Crisp
5-6 cored, peeled, and diced apples
Cinnamon
3 TBSP Agave Nectar
1/4 C Water
Clean Granola
Place diced apples in bowl, sprinkle with cinnamon and drizzle with agave nectar. Stir until well coated.
Pour water over and mix.
Place in individual ramekins or 81/2X11" baking dish. Bake at 350 degrees for approximately 12 minutes. Take out of oven and sprinkle with granola covering apples. Place back in over for 2-3 minutes.
Can add a dollop of fresh whipped cream!
Clean Granola
4 C oats
1 1/2 c wheat flour
1 1/3 c shredded coconut
1/4 c ground flax seed
1/4 c chia seeds (opt)
1 c or more coarsely chopped almonds or pecans
1/3 c honey
1/3 c agave nectar
1/2 c olive oil
1/2 tsp sea salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp cardamom
Preheat oven to 300 degrees. In large mixing bowl, combine the oats, flour, coconut, flax seed, and nuts. Set aside. In a saucepan over medium heat combine, honey, nectar, & oil until bubbly. Stir until smooth and add salt, vanilla, cinnamon, & cardamom. Pour the mixture over the oats mixture and stir well to coat. Let stand for approx. 10 minutes.
Spread mixture evenly onto a large cookie sheet, separating into small clumps. Place pan on the middle rack of the oven and bake for 10 minutes. Remove from oven and stir; then re-spread it evenly. Return to oven and bake again for 15 minutes. Until granola is lightly browned. It will still dry out as it cools. Cool completely and store in air tight container.
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