Mediterranean Quinoa Bowl with Roasted Red Pepper Sauce

I am not going to pretend I calculated the containers for this on the 21-Day Fix...I did not (although all the ingredients are approved, it just depends on how you top your bowls off).  I needed a "cheat" meal, but didn't want to fall off the wagon either.  I came across this recipe browsing Mediterranean recipes since that was what I've been craving lately and this immediately caught my eye.  It is good...like craveable good.  It is just fresh, healthy, satisfying, versatile, and easy to put together.   I see this in my future for lunches all week long :)  To make my husband happy, if I serve this to him, I will serve it alongside some Greek Chicken skewers or a simple grilled chicken breast.  

Roasted Red Pepper Sauce:
1 16 ounce jar roasted red peppers, drained (or roast your own red peppers )
1 clove garlic
½ teaspoon salt (more to taste)
juice of one lemon
½ cup olive oil
½ cup almonds

For the Mediterranean Bowls (build your own bowls based on what you like)
cooked quinoa (I used the Seeds of Change quinoa/brown rice mix from Costco for an easy fix)
spinach, kale, or cucumber
feta cheese
kalamata olives
pepperoncini
thinly sliced red onion
hummus
fresh basil or parsley (it is definitely worth having your own plant in your yard for summer use!)
olive oil, lemon juice, salt, pepper

Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.

Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!
Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.

Recipe Source:  Pinch of Yum

Turkey Avocado Rollups

I have been a part of a few "get fit" groups over the last year, and going through the process of that, I have found some really great Instagram accounts on eating healthy/eating clean/whatever you want to call it.  Scrolling through one day I found this yummy idea and I'm pretty sure I ate this every day for lunch for about 2 weeks!  I wish I could remember which one it was and I'd give them some credit :)

Anyhow, this is another one of those lunch ideas, more-so than an actual recipe.  In any case, ENJOY!

Turkey Avocado Rollups

Deli turkey slices (I prefer the Columbus brand or Costco equivalent)
slices of avocado
slices of red bell pepper
spinach
light balsamic or light italian dressing

Just roll up your slices of pepper and avocado in 1/2 a turkey slice, place on a bed of spinach, and drizzle a bit of salad dressing on top.  Perfect lunch or snack!  

Pozole Verde (with Chicken)

 I've talked about it many times, but where we live we are absolutely immersed in Mexican/Hispanic culture.  This is especially true at my hubby's work, where he works with 25 women that are from that background.  Needless to say, many of the potlucks that go on at their office have to do with delicious authentic Mexican dishes.  One potluck I went to recently was a pozole potluck where a few ladies brought their best recipes.  Both my hubs and I fell in love with a green pozole.  Since then, I've thought about it and never thought I could pull it off.  Well, I got brave :)

What is posole you say?  Pozole is a soup/stew that generally has pork or chicken, a delicious broth (mine included tomatillos), and hominy.  What is hominy, you say?  Wikipedia explains is as this: "To make hominy, field corn (maize) grain is dried, then treated by soaking and cooking the mature (hard) grain in a dilute solution of lye, slaked lime (calcium hydroxide) or wood ash, a process termed nixtamalization. The soaked maize is washed, and then ground into masa. When fresh masa is dried and powdered, it becomes masa seca or masa harina." And masa is made into corn tortillas. Hominy is catching it before the drying stage. Then it is all topped off with things like avocado, lime, radishes, cabbage, and cilantro to name a few.

After dinner, my hubby told me "not bad for a white girl!" I'm guessing he liked it!

Pozole Verde (with chicken)

-Two 15 ounce cans cooked hominy, or 4 cups home-cooked hominy (8 ounces dry will yield approximately 4 cups)
-1 large white onion, sliced thin lengthwise
-6 cloves garlic, peeled and chopped
-bay leaf
-salt
-3 pounds skinless boneless chicken thighs (I'm sure you could also use breast meat, but I don't think the resulting broth would be as flavorful)
-1/2 cup pepitas
-1 pound tomatillos, husks removed and rinsed with warm water
-1 -2 bunches fresh cilantro
-1 teaspoon dried epazote
-2 tablespoons canola oil

Delicious Garnishes:
-avocados, chopped and tossed with salt and lime juice
-radishes, chopped
-small white onion, chopped
-additional chopped cilantro
-lots of limes
-more epazote, or crushed oregano
-very thin-sliced cabbge

As I mentioned above, if you are using dried hominy, it needs to be soaked and cooked before you can make the pozole. I followed the instructions on the package. 

In a stockpot, bring 8 cups of water to a boil.  Add 1/2 sliced onion, 3 cloves garlic, bay, and a teaspoon of salt to the pot. Cover the pot, and simmer for 10 minutes.

Next, add the whole chicken thighs to the pot. Skim off any foam that forms. Simmer very gently, uncovered, for 20 minutes, or until the chicken is cooked through. Use kitchen tongs to remove the chicken and set it on a platter to cool. Strain the broth and set it aside for later. When the chicken is cool enough to handle, shred it with your fingers and set aside.

Grind pepitas in a spice grinder or coffee grinder. ( I think it's brilliant that this recipe uses these ground pepitas for a thickener for the stew.) Set aside.

In a large saucepan, heat 3 cups water with remaining 1/2 onion and tomatillos over high heat. Bring to a boil, then simmer covered for 10 minutes, until veggies are tender. Discard the cooking liquid and place the cooked tomatillos and onions into a standing blender along with 1/4 cup cilantro, 3 more cloves garlic, epazote, and 1.5 teaspoons salt. Blend thoroughly.

Heat canola oil in a large stock pot or dutch oven over medium-high heat. Add the pureed veg to the hot pan - be careful as it will be splattery. Cook the sauce uncovered, stirring regularly until it thickens - about 10 minutes. Add the ground pepitas and 1 cup of the broth reserved from cooking the chicken, stir and cook another 5 minutes. 

Finally add the shredded chicken, cooked hominy, and 3 cups of reserved broth to the pot. Simmer partially covered for 20 minutes. Stir in 1/2 cup chopped cilantro. Season with additional salt to taste - though keep in mind that adding freshly squeeze lime to soup will add a nice punch.

Scoop warm pozole into low bowls and serve with all the wonderful garnishes. Now that's good.

serves 6

Recipe Source:  Yummy Supper

Black Bean Soup

 I have been trying to come up with some new quick fix (no to mention healthy) meals.  My usual go-to on a busy night is chili-dogs, cobb salads, tacos, or grilled cheese and canned soup.  This soup is literally one of the easiest things I have made in a while, and I loved it, the hubster loved it, as well as our 5-year old.  Be sure to use low sodium chicken broth and beans to keep this more on the healthy end of things :)

Black Bean Soup


2-3 cans black beans (do not drain)
2 cans chicken broth
1 tsp. salt
3 cups cooked rice, white or brown
avocado, sliced
grated cheese
tortilla chips, crushed
sour cream
red onion
cilantro
(I have also seen people put ham in this, but have yet to try it)

Blend together the black beans with one of the cans chicken broth. Add black bean mixture, the other can of chicken broth, and salt to a large pan. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).

In individual bowls, layer the rice, then the soup, then the other toppings.

Recipe Source: Favorite Family Recipes

Avocado Egg Salad

Do you still have a few hard-boiled eggs you are trying to get rid of?  I came across this recently and thought it sounded great...and it was!!!

Avocados take this egg salad to a whole new level! This was a yummy twist on an old favorite.  

Avocado Egg Salad

2 hard boiled eggs, chopped
2 hard boiled egg whites, chopped
2 small avocados, pitted and peeled
1 tablespoon plain Greek yogurt (we use Chobani)
1 tablespoon fresh lemon juice
2 tablespoons chopped green onion
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
(a couple slices of cooked bacon would also be awesome on this!)

In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.

Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.

Recipe Source:  Two Peas and Their Pod

BBQ Burger with Secret Sauce

I have a hard time letting go of grill season.  I do.  So I will probably have a few more recipes to share that make you think summer rather than fall.  Oh well, I'll get to the fall recipes soon enough :)  This recipe in particular is a great way to fulfill your grill craving, even in the middle of the winter!

This burger is full of flavor and turned out super yummy and juicy.  The trick to these is to use an indoor grill pan, they are too fragile to head outside (your burger will probably fall through the grates of the grill.  Enjoy :)

BBQ Burger with Secret Sauce


2 lbs ground beef 85/15
sesame seed buns
1/2 cup of grated Monterrey jack cheese
1/4 cup BBQ sauce
season salt to taste
cracked black pepper
onion powder
Secret Sauce
3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons worcestershire
seasoned salt

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.

Then it is very important to push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.

Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.

Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.

Assemble the burgers and serve with avocado, lettuce or your choice of toppings!

Recipe Source:  Little Miss Momma

Dominican Republic (DR) Beans and Rice

We recently returned from a trip to the Southern Caribbean.  In Puerto Rico I was able to sample some authentic beans and rice from 2 yummy local restaurants (Mi Casita and Bebos).  They were AMAZING to say the least.  I decided I needed to try some for myself.  Although these are not quite as good as what we had, they were really good with some smoked sausage and fulfilled my craving.  


DR Beans and Rice


2 cans light kidney beans
1/2 c. chopped celery
1/2 c. chopped onion
1 cube chicken stock
1/2 t. chopped parsley
1/2 t. thyme leaves
1 T. chopped cilantro
1 T. tomato sauce 
1 T. oil
1/2 t. minced garlic
1 pinch of oregano
Salt and water


Heat oil in pot and add oregano, onion, garlic, celery, parsley, cilantro and thyme.


Stir and add 2 T. water. When the water has almost evaporated add the chicken stock and 2 more T. water, stir.


Add the beans and then add enough water to cover them. Let them reach a boil and then mash the beans over heat.


Continue to let boil at medium heat until it reaches a creamy consistency. Adjust salt to taste. Serve over rice.

Recipe Source: On My Menu

Avocado Feta Dip

 I just love feta.  I throw it on almost every salad I ever make.  It is yummy in pasta dishes.  Now, I am throwing it in my dips!  Avocados are definitely affordable this time of year, so I thought it was a good opportunity to try this yummy recipe finally.  It turned out very yummy, and were great with these pita chips. 


So make a batch of this up next time you are headed out the door for a BBQ, your friends and family will love it!  Not to mention you don't have to feel the guilt about eating a mayo or sour cream based sauce.  Enjoy :)

Avocado Feta Salsa

1 chopped tomatoes

2 chopped avocados

1 clove garlic, minced

1 TBS fresh, chopped oregano

1 TBS olive oil

1 TBS white wine vinegar

6 oz. crumbled feta cheese

In a bowl, stir together the chopped tomato, avocados, garlic, and oregano (and 1/4 cup red onion, if you like). Gently stir in olive oil and white wine vinegar. Stir in feta. Chill for at least a couple hours.

Recipe Source: One She Two She

Crock Pot Ranch Chicken Tacos

It always makes me happy when I try something new and my hubby replies "this one is a winner!"  This chicken is truly phenomenal.  It turned out tender and juicy, and the flavor is to die for.  


They reminded me of some tacos from one of my favorite Mexican restaurants around here...La Casita.  Try them.  You will be incredibly glad you did!  This one is super easy too...you can throw everything in the crock pot in about 3 minutes.  Awesome :)


Crock Pot Ranch Chicken Tacos

5-6 frozen chicken breasts

1 packet taco seasoning
1 packet ranch seasoning
1 can chicken broth

Hard or soft taco shells
Lettuce
Cheese (we used pepperjack)
Hot sauce
Tomatoes
Avocado

Place chicken breasts in crock pot.  Sprinkle taco seasoning and ranch seasonings over chicken and pour broth over top.  Place lid on top and cook on high for 3 to 3 1/2 hours.  Shred chicken and place back in broth to cook for 30 minutes more.

Serve in taco shells with all the fixings you love.  We loved ours with some pepperjack cheese, lettuce, avocados, and a dash of hot sauce.

Recipe Source: Pinterest...unknown

Quinoa and Roasted Corn Salad with Cilantro Vinaigrette

Happy Leap Day!


Ready or not, I will be cruising here in 2.5 weeks!  My body is definitely not beach worthy by any means, I am continuing my quest to eat well to maybe shed a couple more pounds before we go.  


I LOVE quinoa.  It is such a great side dish, I have tried it in a few different salads, and have loved it every time.   This particular version is packed with great stuff for you, it will not disappoint :)


Quinoa and Roasted Corn Salad with Cilantro Vinaigrette


2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I charred 2 c. frozen corn in a pan)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
1 can black beans, rinsed and drained
2 TB of chopped fresh cilantro leaves
Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper



Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.


Recipe Source:  On My Menu

Avocado Chicken Parmesan

I love a good twist on a traditional meal.  I love a good twist on a lasagna, pizza, spaghetti, sandwiches, etc.  Here is a twist I found on the traditional chicken parmesan.  It is wonderful.  I love avocados, and this variation combines some yummy creamy avocados with the rest of your favorite ingredients.  Enjoy :)

Avocado Chicken Parmesan

2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

3. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius fan-forced oven.

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

Recipe Source:  Cuisine Paradise

Creole Spiced Chicken or Salmon with Southwest StyleCorn and Avocado Relish

My hubby does cook.  When he does cook, he cooks amazing things.  I like it when he cooks, getting a break every now and again is awesome.  This yummy recipe would be great to make for your Valentine, it is easy and looks super impressive!  Not to mention that it is good for you, which always is a plus :)


Creole Spiced Salmon (or Chicken) with Southwest Style Corn and Avocado Relish

• 2 large ears fresh yellow corn, peeled and silk removed
• 1 large red bell pepper, diced
• 1-2 Hass avocados, peeled, seeded and cut into 1/2-inch dice (use as much or as little as you like)
• 6 tablespoons finely chopped red onions
• 1/4 cub chopped fresh cilantro (again, to your liking)
• 1 jalapeno, seeded and finely diced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• salt and pepper to taste
• 4 (6-ounce) salmon fillets with the skin (or substitute boneless, skinless chicken breasts)
• 2 tablespoons extra-virgin olive oil
• Tony Chachere's Creole seasoning
• Grilled Asparagus with Garlic, recipe follows

Place corn on grill with medium-high heat.  Grill until kernels begin to caramelize, turning every few minutes. When cool enough to handle, cut the kernels from the ear and place in a medium bowl. To the corn, add the bell pepper, avocados, onions, cilantro, jalapeno, olive oil, lemon juice, and salt and pepper to taste. Toss to combine and set aside.

Preheat the grill to medium-high heat.

Lightly brush the fillets with the olive oil and season each on the flesh side liberally with Creole seasoning. Add to the grill, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the salmon is opaque and medium-rare, about 4 minutes, depending upon the thickness of the fillets.

To serve, lay the asparagus fillets down the center of 4 large plates and place the fillets on the asparagus. Spoon the relish over the fish and serve immediately.

Grilled Asparagus with Garlic:

• 1 pound large asparagus, woody ends trimmed*
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh lemon juice
• 2 teaspoons chopped garlic

Preheat the grill to medium.

In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt and pepper and toss to coat evenly.

Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and garlic and toss well. Cover with aluminum foil and let sit for 5 minutes before serving.

Yield: 4 servings

*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket.

Recipe Source:  adapted from Emeril Lagasse via Food Network

Yummy Guacamole

Say hello to the best guac I have ever made!  What would the Superbowl be without a bowl of guacamole?!  It just wouldn't be the same.


I took advantage of the Superbowl sales this week and got a bunch of avocados at a decent price and whipped up some of this divine green dip.  I loved the addition of the jalapenos and the hot sauce, it definitely made it for me.  Not to mention it is chock full of cilantro, my favorite ingredient on the planet :)


Yummy Guacamole


3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Kosher salt, to taste
Fresh cracked pepper, to taste

Pit avocados and mash in a bowl. If you like your guac kind of chunky, coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed. 


Recipe Source: Favorite Family Recipes

Chicken Pesto Panini

Every Monday, our ward has the opportunity of picking up the leftovers from Panera (they bake everything fresh everyday).  So members take turns picking up the "donations" and you can take as many bagels, loaves of bread, pastries, etc that you want.  I hadn't gone in a while and thought this week would be a good week to go!


Among my many things I brought home, I got a loaf of bread that was studded with yummy asiago cheese and thought it would make a great panini.  I remembered a recipe I had on my list to try, and thought it was about time we gave it a whirl.  It turned out great, lots of yummy flavors to devour :)


Chicken Pesto Panini


This Pesto Panini has pesto spread on the inside of both pieces of Italian bread (I used my crusty, chewy bread from Panera). Then I layer grilled chicken (I grilled mine with some lemon pepper on it), tomatoes, avocado, roasted red peppers, and fresh mozzarella cheese (the kind that comes in a ball). I also added some baby spinach.  I spread a little butter on the outsides of the bread (this is optional) and then grill it in a George Foreman-type of grill for five minutes. Serve immediately. 

To make roasted red peppers, half the bell pepper and remove seeds and stem. Place face down on a sheet of tinfoil and place under the broiler. Broil until the skin is black all over, about 8 or so minutes. I cover the tops of the pepper with some tin foil when it gets black and continue to broil it so the remaining sides will blacken. Once the skin is black, fold the tinfoil around it to seal in the heat (or place in a bowl and cover with Saran wrap) and let sit for 20 minutes (I’ve scrimped on the time before, and I think it still tastes good). Then peel off the black skin and cut into slices.

Recipe Source:  The Sisters Cafe

Spinach Mandarin Poppyseed Salad

This salad reminds me of Spring.  It is light enough to be a side dish, but add some grilled chicken strips and you have a phenomenal meal!


I first had this at a friend's house, and loved it...knew I would be making it again.  The dressing is super yummy, would be great on any salad!


Spinach Mandarin Poppyseed Salad
From:  Our Best Bites

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled

1 large can Mandarin oranges, drained

Poppy Seed Dressing, to taste (recipe below)

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.

Poppyseed Dressing

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.