Friday, August 26, 2016

CAPRESE CHICKEN


~ Delish

1 T. olive oil
1 lb. boneless skinless chicken breasts
salt and pepper, to taste
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 T. shredded basil
4 slices mozzarella

In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper, then cook in skillet until golden and cooked through, six minutes per side. Transfer to a plate.

Add balsamic vinegar to skillet to deglaze. Add garlic and stir until fragrant, about one minute. Add tomatoes and season with salt. Simmer until soft, about five minutes. Stir in basil.

Return chicken to skillet and nestle among tomatoes. Top chicken with mozzarella and cover with lid to melt cheese. Spoon tomatoes over chicken and serve.

Thursday, August 25, 2016

TUNA BOATS


~ my own little brain

3 avocados
1 T. lime juice
22 oz. canned tuna
1 cucumber, chopped
salt and pepper, to taste (optional)
20 grape tomatoes, halved
8 lettuce leaves

Pit and peel the avocados, then mash with lime juice. Stir in tuna, cucumber, salt, and pepper. Scoop tuna mixture onto lettuce leaves. Garnish with tomatoes.

Notes: The amount of each ingredient is just a starting point, so adjust according to taste.

Saturday, August 20, 2016

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING


~ Tasty

SALAD
1 red bell pepper, roughly chopped
1 lb. butternut squash, peeled, seeded, and chopped
1 lb. Brussels sprouts, halved
2 t. dried oregano
1 t. salt
1 t. pepper
3 T. olive oil
4 oz. mixed greens

DRESSING
juice of 1 lime
1/4 c. olive oil
1 avocado
1 small garlic clove
1/4 t. pepper
1/2 t. salt

Preheat oven to 400 degrees.

In a large bowl, mix bell pepper, butternut squash, Brussels sprouts, oregano, salt, pepper, and olive oil until vegetables are evenly coated. Spread in one even layer on baking sheet and roast for 40 minutes.

To make dressing, place all dressing ingredients in a blender or food processor and blend until light and creamy.

Assemble salad by placing mixed greens on a plate, topping with roasted vegetables, and spooning dressing on top.

Makes four servings.

Wednesday, August 17, 2016

LEMON CAKE MIX COOKIES


~ one of my variations of Becky Duppenthaler's cherry chip cookies

1 lemon cake mix
2 eggs
1/3 c. oil
1 T. lemon juice

Preheat oven to 350 degrees. Mix all ingredients and drop by teaspoonfuls onto cookie sheet. Bake 8-10 minutes.

Makes about 2 1/2 dozen cookies.

Notes: Betty Crocker cake mix has a much stronger lemon flavor than Duncan Hines.

Tuesday, July 19, 2016

VEGAN NACHO CHEESE SAUCE


~ Produce on Parade

1/2 cup raw cashews
1/2 c. +  2 T. water, plus more for soaking
1-2 T. lemon juice
1/4 t. paprika
1/4 t. garlic powder
1/4 t. onion powder
1/2 t. turmeric
3/4 t. salt
1/2 c. nutritional yeast
extra water, as needed

Place cashews in enough water to completely submerge them. Cover and refrigerate for two hours.

Drain soaked cashews and place in blender or food processor with remaining ingredients. Blend on high until completely smooth.

Pour sauce into a small saucepan and stir over low for 5-10 minutes or until the sauce thickens to desired consistency.

Notes: This doesn't work as a cheese substitute for our family, but we do like the flavor. So skip it if you're wanting to satisfy a cheese craving, but whip some up and grab veggies, tortilla chips, or pretzels if you're just looking for something flavorful to dip things in. 

Monday, July 4, 2016

ROASTED GREEN BEANS


~ my own little brain

1 1/2 lb. green beans
2 T. olive oil
1 T. balsamic vinegar
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder.

Preheat oven to 425 degrees. Trim ends off beans and break or cut into smaller pieces, if desired. Toss beans with remaining ingredients and spread in a single layer on baking sheet or in roasting pan. Roast for 15 minutes or until crisp-tender.

Saturday, July 2, 2016

SPINACH SALAD WITH AVOCADOS & CLEMENTINES


~ The Costco Connection - March 2016

1 1/2 T. red wine vinegar
1 1/2 T. whole-grain mustard
1 t. honey
1/2 t. kosher salt
1/4 t. pepper
3 T. olive oil
1 large, firm avocado, peeled, pitted, and diced
6 c. packed baby spinach (about 6 oz.)
4 clementines, peeled and thinly sliced
1/4 c. toasted sliced almonds

In a large serving bowl, whisk together vinegar, mustard, honey, salt, and pepper. While whisking, drizzle in oil to make vinaigrette. Add avocado and toss to coat, then add spinach and clementines, gently tossing to combine. Garnish individual servings with almonds.

Makes 4 servings.