Cashew Protein Delight Bars
Ingredients:
2 cups pitted dates
3/4 cup cashews – use raw if you like
1/4 cup peanut butter – use natural if you like
1/2 cup unsweetened, shredded coconut
2 tablespoons cocoa powder
1 pinch of himalayan sea salt
1 tsp. of vanilla
Instructions:
Toss everything into a food processor until the mixture starts to go smooth and clump
into a ball. Blend until nuts are chopped. Turn the mixture out on to parchment paper lining in a 8-9 inch square dish and press the mixture into the corners of the pan with the palms of your hands. Cover and refrigerate for 30 minutes. Enjoy!
Thai Vegetable Noodles
Ingredients:
5 mini bell peppers, seeded and cut into stripes
1-2 carrots, peeled and julienned
1/2 bunch of cilantro chopped up
fresh ginger, 1 inch, peeled and grated
3 green onions, diced
cucumber, peeled and diced
Whole wheat linguine, 1 pound, cooked and cooled
Sauce
1 tbsp chili sauce
1/2 cup peanut butter
2 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp sesame oil
Instructions:
Place all into a bowl and toss to coat with sauce and chill for 30 minutes.
Add chicken if you prefer
Creamy Green Chile Chicken Tacos
Ingredients
4 large chicken boneless skinless chicken breasts
1 (8 ounce) pouch green chile enchilada sauce (I used Frontera)
4 ounce can diced green chiles
1 teaspoon cumin
1/2 cup plain non-fat Greek yogurt
Corn tortillas, cotija cheese, lettuce, and tomatoes for toppings
Instructions
Add the chicken, green chile enchilada sauce, diced green chiles, and cumin to a slow cooker.
Set the slow cooker to low and cook for 4-8 hours depending on how fast your’s cooks.
Turn the slow cooker off, then shred the chicken with two forks.
When the chicken is shredded stir in the Greek yogurt until combined.
Serve the chicken in corn tortillas topped with crumbled cotija cheese, diced fresh tomatoes, and shredded lettuce.
Any extra chicken may be frozen in an airtight container or freezer bag for a later date.
Notes
Don’t add the Greek yogurt in until after the chicken is cooked and shredded or you’ll risk it curdling
Quinoa Stuffed Peppers
Ingredients
3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumim
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
Instructions
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately.
Black Eyed Pea Dip
Ingredients:
15 oz canned no salt black eye peas – drain and rinse with cold water
2 cloves garlic, crushed or minced
3 tbsp fresh lime juice (from about 1 1/2 limes) zest of one lime too
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp kosher salt
1 cup cooked corn, fresh or frozen, thawed
1 cup cherry tomatoes, quartered
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 jalapeño, seeded and diced (optional)
1 medium avocado, diced
Directions:
Rinse and drain the black eyed peas in a colander.
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.
Skillet Chicken Cordon Bleu
Ingredients:
4 thin boneless, skinless cutlets, 4 oz each
1/2 teaspoon kosher salt
1/4 cup all purpose flour*
1/2 teaspoon butter
1 1/2 teaspoons olive oil
2/3 cup reduced sodium chicken broth
1 tbsp fresh lemon juice
1/2 tablespoon Dijon mustard
4 thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
4 slices light Swiss Cheese such as Alpine Lace (3 oz total)
chopped fresh parsley, for garnish
* All purpose gluten-free flour works well here.
Directions:
Season chicken with salt and pepper, to taste. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken. Cook 2 minutes on each side, until slightly golden, then transfer to a dish. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side. Set aside on a dish with the other pieces of chicken.
Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.
To steam asparagus, damp a paper towel and wrap the asparagus in the towel and place in the microwave for 2 minutes.