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.

Energy Snack Mix

I have been making this healthy snack mix for years....it literally takes just minutes to toss together and keeps well in an air tight container in the pantry.

ENERGY SNACK MIX

1 (9.5oz) container mixed nuts (I like a deluxe version)

1 (6oz) container smoked almonds

1 cup chopped dried apricots

¾ cup dried cranberries

Mix and keep in an airtight container.

Olive Cheese Bread

Last week I brought this Olive Cheese Bread to a party.  It was SO good….rave reviews!  Want to impress your friends?  Make this at your next get together!

OLIVE CHEESE BREAD….via Pioneer Woman Cooks

1 (14.5oz) can black olives, drained

1 (6oz) jar pimiento olives, drained

2 green onions, sliced

1 stick butter

½ cup real mayo

1 lb Monterey Jack cheese, grated

1 loaf crusty French bread

Preheat oven to 325.

Chop the green and black olives.

Slice and chop the green onions.

In a large bowl, combine the olives, green onion, mayo, cheese and butter.

Stir until thoroughly combined.

Slice the French bread.   Spread the cheese mixture in an even layer on each half.

Bake for 20-25 minutes.  I broiled it the last few minutes to get a nice brown, finish on the cheese. 

Cut and serve.

Week of May 7

Salmon Salad

Monday – Salmon Salad (recipe under pages)    

Tuesday – Homemade Mac & Cheese with Asian Shrimp Salad

Wednesday – Italian Baked Chicken

Thursday – Baking Lasagna that was put in the freezer a few weeks back!

Friday – Santa Fe Chicken (recipe under pages)  



Santa Fe Chicken...Crockpot Style



ALTON BROWN’S MACARONI & CHEESE….you are going to LOVE this!

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

ITALAIN BAKED CHICKEN….Giada De Laurentilis Recipe

Ingredients

• 1 cup pastina pasta (or any small pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes)
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.