Pad Thai

I love Pad Thai and all the fresh flavors that come together to make it so delicious!

Here is a link to the recipe…. http://www.doctoroz.com/videos/elisabeth-hasselbecks-veggie-pad-thai

Week of July 23

Week of July 23

Monday – Salmon Salad and Corn Soup

Tuesday – Veggie Pad Thai

Wednesday – Chicken Breasts…not sure what I will top it with yet, and a salad

Thursday- Mexican Tortilla Soup

Friday – Crunchy Chicken, layered veggie salad, smashed garlic potatoes

Recipes are on the right side under “pages”.

Overnight Oats...like Dessert!

WOW!  This is like dessert for breakfast!

Overnight Oatmeal….Yes! 

In a bowl combine, ¼ cup oats, dash of cinnamon, 1-2 t flax seed, ½ cup almond milk, 1 T honey, blueberries, sliced banana.

Cover and refrigerate overnight.

Grab your cup of hot tea or coffee in the morning and enjoy!

Week of July 16

Check out this FRESH, light salad!  I am making my usually Monday Salmon salad for dinner tonight, but wanted a little somth’in extra.  What could be better than beans?  They will fill you up without weighing you down!

I just drained and rinsed a can of chickpeas and tossed with chopped fresh basil and grape tomatoes.  Toss it with a light dressing of red wine vinegar, apple cider vinegar, EVOO, dash of sugar, salt and pepper. 

It is in the fridge right now…..I think it will be better chilled!  I can’t wait!

Monday – Salmon Salad and Tomato Bean Salad

Tuesday – Veggie Ratatouille

Wednesday – Chef Salad

Thursday – Baked Penne and Broccoli

Friday – Chicken Santa Fe in the Crock Pot

Mexican (No) Tortilla Soup

I’ve been MIA for a while.  What can I say?  Life has kept me busy and preoccupied.  That doesn’t mean I haven’t been cooking.  In fact, I have tried a few new recipes since I last posted.    

Chicken Tortilla Soup is not only easy, but healthy, delicious and filling! 

Try it and it may become a regular for your family as well!

CHICKEN (NO) TORTILLA SOUP   

4 C chicken broth

½  C EVOO

1 lb boneless, skinless chicken breasts, cut into ½ inch chunks

2-3 garlic cloves, minced

1 large onion, finely chopped

1 red pepper, finely chopped

2 Tomatoes, finely chopped

1 small can green chilies….depending on how spicy you like it, use ½ can if you like

2 avocados

1 C shredded MoJack cheese

½ cup chopped fresh cilantro

4 T sour cream

Bring the broth to a boil in a large stock pot.  Keep warm.

Heat the EVOO in a large skillet over medium heat.  Add the chicken and garlic and cook until chicken is browned.  Season with a little salt and pepper.

Add the cooked chicken, onion, bell pepper, tomatoes, and chilies to the warm stock.  Return broth to a boil.  Reduce to a simmer, cover, and cook for 30 minutes.

Peel and pit the avocados.  Cut lengthwise into ¼ inch slices.

Ladle soup into shallow soup bowl.  Top each bowl with sliced avocado, cheese, cilantro, and a spoonful of sour cream.