* 1/4 cup fresh lime juice
* 3 tablespoons olive oil (I just used 1)
* 3 tablespoons roasted tomato salsa
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 2 cups cold cooked brown rice
* 1 cup cooked fresh or thawed frozen corn kernels
* 2 15-oz. cans black beans, drained and rinsed
* 1 red bell pepper, seeded and diced
* 1 cup small cherry tomatoes, halved
* 3 scallions, thinly sliced
* 1 avocado
* 1 tablespoon chopped fresh cilantro (I used 3 T)
1. In a small bowl, stir together lime juice, oil, salsa, cumin and salt. In a large bowl, stir together rice and corn, breaking up any rice clumps.
2. Pour lime-juice mixture over rice mixture and stir well to coat. Add beans, bell pepper, tomatoes and scallions, and toss gently to combine.
3. Just before serving, pit, peel and dice avocado, and stir gently into salad. Sprinkle with cilantro, if desired, and serve.
15-oz. can garbanzo beans drained, liquid reserved (I didn't need any extra liquid)
2 garlic cloves minced
1 tsp. ground cumin
1/2 tsp. black pepper
(I also added some onion powder)
Combine garbanzo beans, garlic, cumin and salt in a food processor. Blend on low speed, gradually adding reserved garbanzo bean liquid, until desired consistency is achieved. Servings 6 (3 TBS). 76 calories each
1 pound (454 g) ground beef, turkey, or chicken
1 cup chopped onion
(I added 2 t minced garlic)
2 tablespoons taco seasoning
2 tablespoons ranch-style powder dressing mix
1 15-ounce (425-g) can chicken broth
1 15-ounce (425-g) can water (use the empty chicken-broth can)
2 15-ounce (425-g) cans red kidney beans, including juice (I used one can pinto and one kidney beans and I rinsed and drained them and just added some extra water)
1 15-ounce (425-g) can diced tomatoes, drained (I used roasted garlic)
1 15-ounce (425-g) can corn, drained
1 15-ounce (425-g) can green beans, drained
1. Cook the ground meat and onion in a skillet until completely cooked.
2. Put the ground meat mixture into a large pot. Stir in the taco and dressing seasonings. Add all the remaining ingredients and mix well.
3. Bring the soup to a boil. Put the lid on the pot and cook on low temperature for a half hour.
4. Serve with taco chips and grated cheese on top.
6 boneless, skinless chicken breasts (I used 3)
1 can (8 oz) crushed pineapple (I used lite)
1 bottle (16 oz) [gf] barbecue sauce (I used lite)
4-6 cups rice, cooked (I used 1/2 white and 1/2 brown)
Place meat in 3 1/2-5 quart slow cooker. Combine pineapple and barbecue sauce and pour over meat. Cook on high heat for 3-4 hours or on low for 6-8 hours. Layer in bowls: rice, chicken, broccoli, and a little ranch dressing. Makes 4-6 servings.
* 1/3 cup plus 1 tablespoon unsweetened coconut milk (I used light)
* 2 tablespoons plus 1 teaspoon honey
* 1 tablespoon plus 1 teaspoon lime juice
* 2 tablespoons soy sauce
* 1 clove garlic, finely chopped
* 2-1/2 teaspoons Chinese five-spice powder (I used an Asian spice mix I had on hand)
* 1 teaspoon salt
* 8 boneless chicken thighs (about 2 pounds total), pounded flat (I used 2 large chicken breasts)
* 1/2 pound sugar snap peas
* Cooked white rice, for serving (I used Basmati rice and used the rest of my coconut milk in it...sooo yummy!)
1. In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside.
2. In a large bowl, combine the remaining 1/3 cup coconut milk, 2 tablespoons honey and 1 tablespoon lime juice with the soy sauce, garlic, five-spice powder and salt. Add the chicken thighs, coating well. Marinate for 15 minutes.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the sugar snap peas and cook for 1 minute; drain. Transfer to a medium bowl and toss with the reserved coconut-honey dressing.
4. Preheat a grill or grill pan to medium. Grill the chicken thighs for about 4 minutes on each side, until cooked through. Serve with the sugar snap peas and rice.
(Some of faves...My recipe, Tortilla Soup, Sopa Azteca, and Mexican Chicken Lime Soup)
(In this soup's defense, it does make a lot!)
* 2 whole Boneless, Skinless Chicken Breasts
* 1 Tablespoon Olive Oil
* 1-½ teaspoon Cumin
* 1 teaspoon Chili Powder
* ½ teaspoons Garlic Powder
* ½ teaspoons Salt
* 1 Tablespoon Olive Oil
* 1 cup Diced Onion
* ¼ cups Diced Green Bell Pepper
* ¼ cups Red Bell Pepper
* 3 cloves Garlic, Minced
* 1 can Rotel Tomatoes And Green Chilies
* 32 ounces, fluid Low Sodium Chicken Stock
* 3 Tablespoons Tomato Paste
* 4 cups Hot Water
* 2 cans Black Beans, Drained
* 3 Tablespoons Cornmeal Or Masa
* 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
* Sour Cream
* Diced Avocado
* Diced Red Onion
* Salsa Or Pico De Gallo
* Grated Monterey Jack Cheese
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
1 pkg banana cream flavor cook and serve pudding
2 cups milk
2 bananas, divided
9" baked pie crust
1 cup cool whip
Mix pudding mix and milk in medium saucepan. Bring to full boil on medium heat, stirring constantly. Slice 1 1/2 bananas; spread onto bottom of crust. Cover with pudding. Refrigerate 4 hours. Spread cool whip over pie just before serving. Slice remaining banana; arrange over pie.
This is super easy and super yummy...and comes from a wonderful baker at church, so you know it's got to be good!
Cut together with pastry blender:
4 cups flour
1 3/4 cups shortening
Mix in small bowl:
1 T sugar
2 t salt
1 T vinegar
1/2 c water
Combine two mixtures until moistened. Chill 15 minutes.
(can refrigerate up to 3 days or freeze).
Bake at 425 degrees for 13-15 minutes.
Makes 3 crusts.
2 cups chicken broth
4 T butter
1 onion, finely chopped
2 cups arborio rice
1 1/4 c drained chopped canned artichoke hearts (1 can)
grated peel of 1 lemon plus 2 t lemon juice (I used 2 1/2 t juice and no peel)
salt and pepper
2/3 cup grated parmesan cheese
1/3 c chopped flat-leaf parsley
1/3 c walnuts, toasted and chopped (I thought I had some but didn't so I used pecans instead and they were delish!)
-In saucepan, bring the broth and 4 c water to boil, cover and keep at a simmer.
-In large saucepan, melt 2 T butter over med heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.
-Stir in 1 cup of broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2-3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.
-In the last 3 minutes of coking, add the artichoke hearts, lemon peel, lemon juice and the remaining 2 T butter; season with salt and pepper. Stir in the cheese, parsley and nuts.
3 lbs. small turnips, peeled and halved
2 lbs. carrots, peeled and cut diagonally into 2-in pieces
1 lb. parsnips, peeled and cut diagonally into 2-in pieces
2 8oz heads fennel, halved lengthwise and sliced into 1/2-in wedges (after doing a little research online, I only used the bulb part and threw in some of the leafy tops too)
(I added 3 red potatoes cut in cubes)
3 T EVOO
salt and pepper
4 T butter
2 T chopped fresh sage
-Preheat oven to 375 degrees.
-In large bowl, toss the turnips, carrots, parsnips and fennel with the olive oil; season with salt and pepper.
-Divide the vegetables between 2 rimmed baking sheets. (or use 1 if you half it like me). Roast, turning occasionally, until tender, about 1 hour; transfer to a large bowl. (I turned mine every 20 minutes)
-Meanwhile, in a small skillet, cook the butter over medium heat, stirring frequently, until golden-brown, about 5 minutes; stir in the sage and season with salt and pepper. Add to the vegetables and toss to coat.
2 T EVOO
1/2 medium onion, finely shopped
3 large cloves garlic, finely chopped
1 10oz package frozen chopped spinach, thawed (I used fresh spinach and wilted in the microwave in a bowl with a little water...just drain it well after)
salt and pepper
freshly grated nutmeg, to taste (didn't have, so didn't use)
3 T butter
1 c panko breadcrumbs
1 t dried oregano
4 skinless, boneless chicken breasts
1/2 c crumbled feta cheese (mine was a garlic and herb kind)
-Preheat oven to 425 degrees.
-Heat 1 T EVOO in small skillet over med heat. Add the onion and 2/3 of the garlic and cook until softened, 3-4 minutes.
-Transfer to a bowl to cool, then add the spinach and season with salt, pepper, and nutmeg.
-Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.
-Drizzle baking dish with remaining 1 T EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges.
-Place chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.
* 2 tablespoons olive oil
* 1 teaspoon cinnamon
* 1 teaspoon cumin
* 1 teaspoon allspice (I didn't have so left out)
* 1 teaspoon salt
* 1/2 teaspoon pepper
* I added 1/2-3/4 t chili powder
* 2 15 1/2-oz. cans chickpeas, rinsed, drained, thoroughly patted dry
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. In a large bowl, combine olive oil, cinnamon, cumin, allspice, salt and pepper. Add chickpeas and toss to coat thoroughly. Turn chickpeas out onto baking sheet and roast, stirring or shaking baking sheet often, until chickpeas are browned and crunchy, 45 to 50 minutes. Transfer to a bowl and let cool before serving, stirring occasionally.
1 yellow bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1/2 sweet onion, sliced
3/4 lb. red potatoes, cut in quarters
1 T olive oil
1/4 t dried oregano
1 t garlic salt
1 lb. Italian sausage cut into chunks (I used a 14 oz turkey sausage)
Preheat oven to 450 degrees. Line a large baking sheet with foil and mist with cooking spray.
In a large bowl, toss peppers, onion and potatoes with olive oil, oregano, garlic salt and pepper. Spread vegetables on baking sheet.
Distribute sausage chunks among vegetables. Roast until veggies begin to caramelize and sausages are cooked through, about 30 minutes, stirring once or twice during baking.
2 Tbs. olive oil
1/4 cup cornstarch
1 can chicken broth
1 T chili powder
1/2 t garlic powder
1 t cumin
1/4 chopped cilantro
1/2 a chipotle chile in adobo sauce, minced, plus 1 Tbs. adobo sauce from the can
1 small onion, finely chopped
2 garlic cloves, minced
3/4-1 lb. lean ground beef
salt and pepper
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro
Preheat oven to 350.
Make the sauce: in a saucepan, heat 1 1/2 Tbs. olive oil over medium. Add cornstarch and cook, whisking for one minute. Add broth, spices, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, add cilantro and simmer until lightly thickened, about 10 minutes.
Make the filling: In a nonstick skillet, heat remaining 1/2 Tbs. olive oil over medium high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring until cooked through, about 8 minutes.
Spoon 1/4 cup sauce in bottom of an 8 inch square (I used 9x13) baking dish. Set aside. Make enchiladas: Stack tortillas and warm in foil in the oven. Fill each with a heaping 1/4 cup beef mixture and 2 Tbs. cheese; tightly roll up. Raise oven heat to 450. Arrange enchiladas in dish and top with remaining sauce and cheese at the very top. Bake uncovered until hot and bubbly, about 15-20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro.
I adapted this recipe is from a site I used to visit often but sadly isn't posting new recipes, Kill the Gluten. You can use whatever noodles you like and you could mix it up with any variety of vegetables as well. Leaving the noodles separate has helped make the leftovers stay delcious...and having the leftovers in the fridge has been an easy and healthy lunch to go to. Aaand my kids ate up every bite in their bowls!