week 9

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  Grilled Ginger-Sesame Chicken Salad

  
  

  Ingredients:  Marinade and dressing -

• 1/4 cup soy sauce
• 3 Tbsp fresh ginger, peeled and finely chopped
• 1/4 cup canola oil
• 2 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• 1 tsp sriracha sauce
• 1 tsp kosher salt
• 2 large chicken breasts, boneless and skinless
• 1/4 cup red wine vinegar
• 1/4 cup finely chopped green onions (white and green parts)

Salad - 

• 1 lb Napa cabbage, very thinly sliced
• 2 carrots, grated 
• 3 green onions, thinly sliced and cut on the diagonal
• 2/3 cup freshly cut cilantro leaves, coarsely chopped
• 1/2 cup slivered almonds, dry toasted
• 1 tsp white sesame seeds, toasted
• 1 tsp black sesame seeds, toasted
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Crockpot Chicken Tacos
Recipe from Tasty Kitchen
Serves: ~12 people

1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 Pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own or Pace are my favorites)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

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• ¼ c. balsamic vinegar
• 1 T. Worcestershire sauce
• 2 tsp. dark brown sugar
• 1 garlic clove, minced
• 1 lb. flank steak
• salt and pepper

Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.

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Coctel De Camarones (Mexican shrimp cocktail) - 

1 -2 lb shelled and cooked shrimp (50-60 count), 

2 -3 large tomatoes , 

chopped ½ small white onions, chopped or 2 green onions, 

½ cup cilantro , 

slightly chopped ½ jalapeno , diced, with seeds, 

1 avocado , chopped, 

tomato juice (V8), lime juice, 

salt and pepper 

Mix all in glass bowl and chill, serve with crackers.

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In a freezer bag combine: 
1 lb. Chicken Breasts (if you have a larger family, just add more chicken)
2 cloves Garlic, minced
1 Onion, diced
2 carrots, diced
1 tsp. Oregano
1 tsp. Cumin  
1 can (14.5 oz) Mexican stewed Tomatoes
1 can (14.5 oz) Chicken Broth
1 cup Salsa Verde (you can find this in small cans, or in with the salsa-- use whatever heat you prefer- I use mild)

Freeze.
To prepare: Dump the frozen contents in your crockpot. Cook on low 6-8 hours. Approximately 1 hour before you plan to serve it, shred the chicken into smaller pieces by using 2 forks, and add 1 can (15 oz) of Hominy. Serve with whatever toppings sound good to you (see the ideas in the description above the recipe).

week 8

Chicken with Sun-Dried Tomato Sauce

 

by Laureen King from ArtandtheKitchen

Prep Time: 15mins     Cook Time: 15 mins     Serves: 4-6

Ingredients:

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 skinless boneless chicken breasts, cut crosswise into 1/2-inch strips
• All purpose flour
• 2 shallots, finely sliced (about 1/4 cup)
• 2/3 cup whipping cream
• 1/2 cup dry white wine
• 1/3 cup chopped drained oil-packed sun-dried tomatoes
• 3 tablespoons chopped fresh basil or 2 teaspoons dried

Directions:

1. Melt butter with olive oil in heavy large skillet over medium-high heat. 
2. Season chicken with salt and pepper. 
3. Dust chicken with flour; shake off excess. 
4. Add chicken to skillet and sauté until light brown and just cooked through, about 5-8 minutes. 
5. Transfer chicken to plate.(keep warm).
6. Add shallots to skillet and sauté 2 minutes. 
7. Deglaze skillet with white wine, 
8. Add whipping cream, chopped sun-dried tomatoes and basil. 
9. Bring to slow boil; cooking until sauce thickens, stirring occasionally, about 5 minutes. 
10. Return chicken to pan; cook until just heated through, about 5 minutes. 
11. Season to taste with salt and pepper and serve. 

Read more: http://artandthekitchen.blogspot.com/2013/04/chicken-with-sun-dried-tomato-sauce.html#ixzz2S4AQCIe5

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Crock-Pot Green Chile Pulled Pork

This Green Chile Pulled Pork was such a hit with my family the first time I made it, I made it again the very next week. I've made it a few times since and this is the first time I've managed to get a picture of it to share.

Roasted green chiles and plenty of southwestern spices infuse the pork as it simmers in the Crock-Pot. The pork stays amazingly moist and juicy and the flavors are awesome together. We've eaten this pork in sandwiches, on salads and in burrito bowls, in tacos and taquitos and all by itself.

Crock-Pot Green Chile Pulled Pork

2 lb sirloin tip pork roast * (frozen is fine)
1 small onion, sliced very thin
3/4 lb roasted green chile, chopped small, about 1 cup's worth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano leaves
1/2 teaspoon dried sage leaves, or rubbed sage
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika, regular or Hungarian paprika works as well

Turn the crock-pot to HIGH and place the onions in the bottom. Set the pork roast on top of them and then sprinkle with all the spices. Top with the green chile. Cover and cook on HIGH for 2-3 hours. (Increase this time to about 4 hours for a frozen pork roast.) Shred or pull apart gently, allowing the meat to absorb some of the juices in the crock-pot. Reduce the heat to LOW and cook an additional 30 minutes to an hour. Enjoy!

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Bacon Wrapped Chicken Breasts

Yield: Each Chicken Breast Serves 2

Nutritional Information based on 1 of 4 total serv

INGREDIENTS

• 2 large skinless, boneless chicken breasts (450g each)
• ¼ tsp Himalayan or unrefined sea salt
• 10 slices organic, sugar free bacon or turkey bacon
For the stuffing
• ½ can (3-4 pieces) artichoke hearts, chopped
• ½ cup sliced water chestnuts, chopped
• 50g sundried tomatoes, finely chopped
• ¼ cup pine nuts
• 1 large clove garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1 tsp freshly cracked black pepper
• ½ tsp smoked paprika

INSTRUCTIONS

1. First, make the stuffing by mixing all the ingredients in a small mixing bowl. Set aside.
2. Preheat your oven to 375F.
3. Now slice your chicken breasts open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the breast and carefully slice down the middle almost all the way to the end. You’ll want to stop about ¾ of the way through.
4. Lay the chicken breasts open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.
5. Place your now flat chicken breasts on your cutting board, sprinkle with salt and deposit half the stuffing in the middle of each breast. Spread the stuffing as evenly as possible but don't go all the way to the edge; you want to leave about one inch all around.
6. Roll the breasts as tightly as you can then carefully wrap each one with the bacon strips. I like to put 4 around and 1 across.
7. Place the breasts seam side down in a baking dish, cover loosely with aluminum foil and bake at 375F for 40 minutes.
8. Remove foil, drain pan juices (do not discard, this is tasty stuff!) and return to the oven, uncovered, for 15-20 minutes or until bacon is crispy.
9. If you want your bacon really crispy, you can set your oven to broil for the final 5 minutes or so. Keep a close eye on the prize, though. You wouldn’t want your precious bundles to burn!
10. Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.
11. you can use turkey bacon for less fat 
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Avocado, Endive, Bacon salad with Chipotle Ranch Dressing 

Dressing:
• 1/4 cup milk
• 2 tablespoons mayo
• 2 tablespoons Greek yogurt
• 2 tablespoons fresh lime juice
• 2 gloves garlic, minced
• 1 chipotle pepper in adobo, minced
• 1/4 teaspoon adobo sauce
• 3/4 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Salad:
• 1 head of endive lettuce, chopped
• 1 avocado, chopped
• 1/2 a roma tomato, diced
• 2 slices bacon, cooked and crumbled
• 1-2 tablespoons red onion, chopped
• 1-2 tablespoons shredded cheddar cheese

For the dressing, combine all ingredients in a sealable glass jar and shake vigorously.

For the salad, divide chopped endive lettuce among two salad plates. Sprinkle with avocado, tomatoes, bacon, onion, and cheese. Drizzle with dressing. Remaining dressing can be stored in fridge.
   

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Sweet & Spicy Chicken

Ingredients
Chicken wings/drumsticks/thighs (skinless ) - 750 gm

for marinade
Soya sauce - 1 tbs
Ginger garlic paste - 1 tbs
Kashmiri chilly powder - 1 tbs
Sesame oil - 1 tbs
Pepper - 1/2 tsp
Salt


For sauce
Honey - 5 tbs
Soya sauce - 1 1/2 tbs
Paprika powder - 1 tbs
Minced ginger - 1 tsp
Minced garlic - 1 tsp
Sesame oil - 1 tbs
Sesame seeds - 1 tbs


Method

• Wash and pat dry the chicken  with a kitchen towel.
• Marinate the chicken with ingredients mentioned under marinade and keep it overnight or at least 1-2 hours.
• Preheat the oven at 180 degree C and cook the chicken for 30 -40 mins flipping the sides in between.
• Take the chicken out and brush it with sauce on one side and cook for 2 mins  and repeat the same on the other side and cook for another 2 minutes.
• Chop some spring onions and garnish the chicken.

Week 7

Creamy Chicken Salad Stuffed Avocados

Ingredients:

1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded

Directions:

In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!

**** Can also use shrimp or crab meat in place of the chicken 

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Broccoli & Grape Pasta Salad

Ingredients

• 1/2 (16-oz.) package farfalle (bow-tie) pasta (Dreamfield Brand 5 net carbs)
• 1 pound fresh broccoli 
• 1 cup mayonnaise 
• 1/3 cup sugar 
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon salt 
• 2 cups seedless red grapes, halved 
• 8 cooked bacon slices, crumbled 
• Preparation
• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
• 2. Prepare pasta according to package directions.
• 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
• 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
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Hawaiian Chicken (Crockpot)

Ingredients:

4-6 Boneless Chicken Breasts (mine were still frozen!)

1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)

1 20 oz. can Pineapple Chunks, drained

Directions:

Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. 

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Easy Chicken Enchiladas

 

We say chicken, but steak would be just as good if you have it on hand!

Ingredients: 
2-3 cups of cooked chicken breast, steak or turkey
1 ½ cups cheddar cheese
1 package pre-made crepes
1 scallion

Enchilada Sauce: 
1 8oz can tomato sauce
2 cups water
2 tbsp olive oil
2 tbsp butter
1 tsp cornstarch
½ tsp cumin
½ tsp unsweetened cocoa powder
½ tsp garlic powder
2 tbsp chili powder

First prepare enchilada sauce. In a medium skillet, warm butter and oil. Add all dry ingredients, whisk in two cups of water and tomato sauce. Stir continually until sauce thickens. Adjust spices accordingly and set aside. In a second skillet, heat chicken in a quarter cup of enchilada sauce. Bring to simmer.  Inside a baking dish, place one of the crepes and coat with a small amount of sauce. Add chicken, a small amount of cheese and roll. When all are rolled top with remaining sauce. Sprinkle chopped scallions and cheese on top and bake at 350 for 10-15 min or until cheese melted and bubbly.

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Viva La Fiesta Vegetarian Taco Salad

Serves 6
Ingredients
2 tablespoons extra virgin olive oil 
1 small yellow onion, chopped
2 ears corn, kernels cut off  
8 oz. tempeh, cubed (found next to the refrigerated soy products)
1 (15 oz.) can kidney beans, rinsed and drained
1 tablespoon taco seasoning (this is the amount of heat my family can handle, add more to your taste) 
8 oz. romaine lettuce salad 
1 avocado, peeled, pitted, and sliced
1 cup halved cherry tomatoes  
1/4 cup grated sharp white cheddar cheese 
1/4 cup fresh cilantro, chopped
1 lime, sliced for garnish (optional)
1 bag tortilla chips  
favorite salad dressing

Directions

Heat olive oil in a large skillet over medium high heat. Add onion and saute until starting to brown, about 7 minutes. Add corn kernels and tempeh, and saute another 2 minutes, or until corn is tender. Add beans,  taco seasoning and 1 tablespoon water and saute another minute. Remove from heat and let cool slightly or until room temperature.

Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with lime wedges and serve with chips and dressing. 

Week 6

Island Ceviche Salad

Keep a bag of frozen cooked shrimp on hand for a quick healthy dinner in minutes: Just put the frozen shrimp in a colander, and rinse with cool water until thawed. Spice things up by adding chopped onion, cilantro and jalapeno.

1 lb shrimp, cooked, peeled and deveined
1 cucumber, seeded and diced
1 mango, peeled and diced
Juice of 1 lime

Mix all ingredients together, and marinate in the refrigerator for at least 15 minutes. Season with salt, pepper and chili powder, and serve with tortilla chips on a bed of lettuce

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Baked Salmon with Crumb topping

Baked Salmon with Crumb Topping Recipe

• Prep/Total Time: 30 min.
• Yield: 8 Servings

102030

Ingredients

• 1 cup soft whole wheat bread crumbs
• 1/3 cup sliced almonds, coarsely chopped
• 1 tablespoon finely chopped green onion
• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter, melted
• 1 salmon fillet (2 pounds)

Directions

• In a bowl, combine the bread crumbs, almonds, onion, thyme, salt and pepper; mix well. Add butter and toss lightly; set aside. Pat salmon dry. Place skin side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Spritz salmon with cooking spray; cover with crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Yield: 8 servings

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Red Pepper & Parmesan Tilapia

Red Pepper & Parmesan Tilapia Recipe photo by Taste of Home

Red Pepper & Parmesan Tilapia Recipe

• Prep/Total Time: 20 min.
• Yield: 4 Servings

101020

Ingredients

• 1/4 cup egg substitute
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon pepper
• 4 tilapia fillets (6 ounces each)

Directions

• Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.
• Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

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Apricot Glazed Turkey Breast

Apricot-Glazed Turkey Breast Recipe photo by Taste of Home

• Prep: 15 min. + marinating Bake: 2 hours + standing
• Yield: 12 Servings

15120135

Ingredients

• 1 bone-in turkey breast (5 to 6 pounds)
• 2 garlic cloves, peeled and thinly sliced
• 1 tablespoon sliced fresh gingerroot
• 1/2 cup white wine or reduced-sodium chicken broth
• 1/3 cup reduced-sugar apricot preserves
• 1 tablespoon spicy brown mustard
• 2 teaspoons reduced-sodium soy sauce

Directions

• With fingers, carefully loosen skin from turkey breast. With a sharp knife, cut ten 2-in.-long slits in meat under the skin; insert a garlic clove and ginger slice into each slit.
• Place turkey in a large bowl; pour 1/4 cup wine under the skin. Secure skin to underside of breast with toothpicks. Pour remaining wine over turkey. Cover and refrigerate for 6 hours or overnight.
• In a small bowl, combine the preserves, mustard and soy sauce; set aside. Drain and discard marinade; place turkey on a rack in a foil-lined roasting pan.
• Bake at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting with apricot mixture every 30 minutes (cover loosely with foil if turkey browns too quickly). Cover and let stand for 15 minutes before carving. Yield: 12 servings.

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Baked Chicken Cordon Bleu Recipe

Baked Chicken Cordon Bleu Recipe photo by Taste of Home

• 
  
• Prep: 15 min. Bake: 35 min.
• Yield: 4 Servings

153550

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 thin slices prosciutto or deli ham
• 1/2 cup shredded Asiago cheese
• 1/4 cup seasoned bread crumbs

Directions

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Top each with prosciutto and cheese. Roll up and tuck in ends; secure with toothpicks.
• Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 35-45 minutes or until juices run clear. Yield: 4 servings.