Tuesday, February 11, 2014
3 cups cooked Quinoa (about 3/4 cup dry)
1 can (or 1 1/2 cups) black beans - drained and well rinsed
1/3 cup sliced green onion
8 oz water chestnuts - chopped
2 carrots - julienned or shredded
1 head bib lettuce
1/2 cup reduced sodium tamari or soy sauce
2 TBSP toasted sesame oil (regular works too)
2-3 cloves garlic - minced
2 tsp minced fresh ginger
2 TBSP apple cider vinegar
2 TBSP raw honey or coconut nectar
In a large bowl mix together quinoa, beans, green onions, water chestnuts and carrots. Set aside.
In a separate bowl, whisk together the soy sauce, sesame oil, garlic. ginger, vinegar and honey (it helps if the honey is warmed). Pour sauce over quinoa mixture and stir to combine.
Serve on bib lettuce. I add a little Tiger Sauce to mine!
Sunday, February 9, 2014
3 lb. boneless, skinless chicken breast halves
1 15oz can tomato sauce
1 medium onion - chopped
4 garlic cloves - minced
1 1/2 TBSP chili powder
1 tsp dried oregano
1 can diced chilies of choice
1/2 tsp salt
1 TBSP taco seasoning
crisp taco shells
fresh cilantro - chopped
avocado - chopped
Combine tomato sauce, green chilies, onion, garlic, chili powder, oregano, salt and taco seasoning in a slow cooker until well blended. Add chicken; spoon sauce over chicken to coat.
Cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until chicken is cooked through.
Remove chicken, shred with 2 forks and return to sauce. Keep warm until serving. Serve in taco shells with lettuce, avocado and cilantro!
Monday, February 3, 2014
2 TBSP fresh lemon juice
2 TBSP honey
2 TBSP Dijon mustard
1 tsp lemon zest
*2 garlic cloves - minced (optional)
4 -5oz salmon filets
salt and pepper
Preheat oven to 400 degrees.
In a small casserole dish, combine the lemon juice, honey, mustard, zest and *garlic. Season both sides of salmon generously with salt and pepper and place in casserole - flipping to coat evenly with glaze.
Bake for 10-15 minutes or until salmon is fork tender. Halfway through cooking I spooned glaze from the bottom of the casserole over filets.
*After preparing and before cooking, you can cover dish and refrigerate up to 3 hours.
1 pound fresh small mushrooms - cleaned
3 garlic cloves - minced
1/4 cup olive oil
2 TBSP balsamic vinegar
salt and pepper
4 TBSP butter - cut into small pieces
3 TBSP minced parsley
Preheat oven to 425. Toss mushrooms, olive oil, vinegar and garlic in a bowl. Spread onto a rimmed baking sheet and season to taste with salt and pepper. Scatter the butter evenly over the mushrooms and roast until golden - about 20 minutes.
Remove from oven and sprinkle with parsley. Serve warm.