Kosher salt and freshly ground black pepperto taste
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Instructions
Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
Thread tomatoes, bell peppers, onion and squash onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
Place into oven and roast until tender, about 10-12 minutes.*
Use whatever veggies, fresh herbs and cheese you have available. To make this a complete meal, add a protein source like pulse, chicken or maybe shrimp.
This delicious and easy salad packs tons of flavor into an easy to make ahead and pack and go dish. Based on Thai and Vietnamese dishes, this salad is a perfect replacement to the grilled chichen salad standby. The steak can be served hot or cold, either way it is sure to become a favorite.
Mix all ingredients together and coat steak well.
Cover and marinade in the refrigerator as long as possible (preferably overnight) turning the meat several times.
For the Dressing
Blend all ingredients in a blender or food processor
For the Salad
Slice steak as thinly as possible
Layer the lettuce, cucumbers, onions (and any other veggies you wish to add)
Top with rice and sliced steak
Add dressing and toss
1poundchicken tenders or lean steakcut into 2 inch pieces
Non-stick spray
1tspdry mustard
1tspchili powder
2tspspaprika
1/4tspred pepper
1jarsalsa
1tomatochopped
Spinach leaves
1/2cupgrated cheese
1tbspsour creamfat free
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Instructions
Spray a skillet with non-stick spray and place on medium heat.
Add chicken.
Sprinkle chicken with dry mustard, chili powder, paprika and pepper.
Stir-fry until golden brown.
Add in one jar of salsa, cover and simmer for 15 minutes.
Wrap in heated burrito shell with dark green lettuce or raw spinach leaves, grape tomatoes cut in half and your choice of grated low fat cheddar cheese and/or low fat sour cream.
1chickencut up and skinned or 6 skinless breasts or thighs
1large onionchopped in large pieces
3stalksCelerycut in sections
15small baby carrotscut into bite size pieces
1packageMushroomssliced
For the Sauce
114 oz cancream of mushroom soupHealthy Request brand
114 ozchicken brothfat free low sodium
1/2cupwater
1/4cupred wine
1/4cupBalsamic Vinegar
1tbspolive oil
2tbspHerbs from Provence
5tbspstems fresh rosemarystripped
1tbspParsleyDried or several sprigs chopped fresh parsley
1tspTumeric
1tsproasted garlic
1tbspGrey poupon
Salt/pepper to taste
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Instructions
Mix all ingredients in a saucepan – bring to boil and simmer for ten minutes, stirring occasionally.
pray slow cooker with olive oil spray. Place chicken and vegetables in slow cooker, and top with sauce. Sprinkle extra dried parsley, pepper and herbs from Provence on top for color. Cook for 4 hours on high or 6-8 hours on low.
3/4cupfreshseasonal, local veggies from your garden or Farmers’ Market. Saturday we used mixed greens like arugula, radish, tender collard & mustard, plus chopped radish root.
3/4cupfreshseasonal, local veggies from your garden or Farmers’ Market. Saturday we used mixed greens like arugula, radish, tender collard & mustard, plus chopped radish root.
This hearty dish is a wonderful alternative to a regular beef chili and also contains many beneficial herbs including turmeric which may help prevent cancer, Alzheimer’s, heartburn and arthritis.
8ozcooked chickenskinless, boneless, shredded white or dark meat
1mediumonionchopped
4ozMushroomssliced
1/2poundFresh kalechopped
114 oz canchicken brothlow fat and reduced sodium
2cupswater
115.5 oz canNavy beansdrained and rinsed
115.5 oz canWhite corndrained and rinsed
14.5 oz canGreen chilieschopped
2tspLemon pepper seasoning
2tspdried parsleyor 1/4 cup fresh parsley
1tsproasted garlicthis comes in a jar (or use 1 minced garlic clove)
1/2tspCumin
1/2tspchili powder
1/2tspdried mustard
1/2tspTurmeric
black pepperto taste
1-2 Tbs.olive oil
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Instructions
In a large stockpot, saute onions and garlic in olive oil stirring until translucent.
Add chicken, onion, mushrooms, chicken broth, water, navy beans, corn, chilies, garlic and seasonings. For a thicker soup puree or mash 1/2 of the can of beans before adding.
Bring to a boil and then simmer for 45 minutes to one hour, stirring occasionally. Taste and adjust seasonings as desired
Add kale in the last few minutes and cook until tender. Serve hot.
1bunchgreen onionminced (easy to grow, on your own!)
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Instructions
Preheat oven to 375 degrees F
Sprinkle chicken with pepper. Place in 13 x 9-inch baking dish. Combine mustard, honey, onion & thyme, in a small bowl to form a paste. Spread over chicken, covering completely.
Add potatoes to pan & sprinkle with olive oil.
Sprinkle potatoes with pepper.
Bake about 50 minutes, stirring potatoes once until potatoes and chicken are tender.
Recipe Notes
You may have to add a little water or white wine to scrape the drippings at the end.