Grilled Vegetable, Black Bean & Rice Skillet {Vegetarian, Gluten Free}

This is a hearty and tasty dinner and perfect for everyone to customize to their liking.  Add in your favorite in-season vegetables and make it your own.  We used Jasmine rice but it would also be great with brown rice or quinoa.  Topped with fresh, bright, cilantro and creamy avocado this dish is filled with great flavor.  It was fun to eat with a corn tortilla as our spoon.  Enjoy!

Recipe: Serves 4
Ingredients

1 cup uncooked rice or quinoa, prepared per package instructions
olive oil
8-10 ounces baby bella mushrooms, sliced
1 red bell pepper, diced
3 organic zucchini, cubed
1 clove garlic, finely diced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can organic black beans, drained and rinsed
1 cup organic frozen corn kernals (or of course fresh corn if it's in season)


Garnish options:
fresh cilantro, chopped
avocado
jack cheese, shredded
your favorite spicy taco sauce
corn tortillas

Directions:
1. Prepare rice or quinoa with water per package instructions
2. Add a light drizzle of olive oil or vegetable broth around a large saute pan, add in mushrooms, zucchini and bell pepper and saute over medium high heat for about 5-7 minutes.
3. Add in garlic, cumin and chili powder, still until well combined and saute another 2-3 minutes until all vegetables are tender and fragrant.
4. Add in beans and corn, stir to combine and lower heat to low.
5. Once rice is cooked through, add rice to bean and vegetable mixture and stir to combine.  Serve hot in shallow bowls topped with cilantro, avocado slices, jack cheese and taco sauce with a warm corn tortilla to scoop and dip with.

...click here for the recipe!

Orange Cashew Chicken {MYOTO}

This is another MYOTO meal, our {lighter} version of orange cashew chicken. I used fresh orange juice and zest to brighten the flavors and add sweetness. Add whatever vegetables you like, broccoli, snow peas or asparagus would be great too. Enjoy!

Recipe (Serves 4)
Ingredients:
olive oil
8 boneless skinless chicken tenders (or 3-4 chicken breasts)
salt and pepper
1 red bell pepper, cubed
1 small onion, diced
3 cloves garlic, minced
2-3 small zucchini, slided (or any other veggie you like)
1 tablespoon fresh grated gingerroot
1/2 cup Hoisin sauce
zest and juice of 1/2 of a large orange
1/2 tablespoon Sriracha sauce (or your favorite hot sauce)
2 Tablespoons Reduced sodium Tamari
1/2 cup low sodium chicken broth
2 tablespoons Potato Starch Flour (or all purpose flour)
1/2 cup toasted plain cashews
sliced scallions or cilantro for garnish

Directions:
1. Season chicken lightly with salt and pepper and place seasoned side down in a large skillet over medium-high heat, season the other side lightly. Sauté until cooked through to an internal temperature of 165'F about 5 minutes, remove from heat and set aside.
2. Add a drizzle of olive oil to the same pan and add the bell pepper, onion, garlic, gingerroot and zucchini and saute until tender about 5 minutes.
3. In a measuring cup mix together the hoisin sauce, orange juice, orange zest, Sriracha, tamari and chicken broth.
4. Once the chicken has rested for a couple minutes, cube into bite sized pieces and return to the vegetable mixture. Sprinkle the flour over the chicken and veggies then pour sauce mixture over and reduce heat to medium. Stir frequently until sauce thickens. Serve over Jasmine rice or brown rice sprinkled with cashews and scallions or cilantro. ...click here for the recipe!

Tandoori Chicken {Fake out MYOTO}

This is "fake out" Tandoori chicken, a popular Indian dish that I love. I don't know about you but I don't have a Tandoor oven at home. I tried to replicate the flavor with spices and zippy Greek yogurt and it turned out pretty good, my fam liked it too. Chicken thighs are traditionally used and it really adds to the flavor. This Indian inspired dish is full of flavor and spices without being too spicy. We served ours with some cool apple slaw and soft whole wheat Naan bread, yum!

Recipe: (Serves 4)
Ingredients:
6 oz Non-fat plain Greek yogurt (such as Fage brand)
the zest of 1 lime
2 tablespoons curry powder
1 tablespoon smoked paprika (this is different than regular paprika)
1/2 tablespoon cumin
1 teaspoon Garam Masala
2 pounds boneless, skinless chicken thighs
salt and pepper
1 green apple, peeled and finely julienned
handful cherry tomatoes, quartered
the juice of 1 lime
2 scallions, fined sliced on an angled
1 tablespoon olive oil
Naan bread

Directions:
1. Preheat oven to 500'F. In a medium bowl mix yogurt, lime zest and spices together until combined

2. Lightly season chicken with salt and pepper then using tongs dip chicken into yogurt mixture on all sides until coated.  Lay coated chicken on a wire rack on a rimmed baking sheet.

3. Bake in 500'F oven for 17-20 minutes until blackened and cooked through to an internal temperature of 165'F and juices are clear.
4. For the apple slaw; mix together the julienned apple, tomatoes, lime juice, olive oil and salt and pepper to taste.
Serve chicken hot, topped with apple slaw and with some warmed Naan bread or steamed jasmine rice. ...click here for the recipe!

Ginger Sesame Stir-fry

If your family likes Chinese food they'll love this MYOTO {Make your own take out} dish! It's packed with flavor from ginger and garlic and has lots of tasty veggies, you can use whatever veggies you have on hand. We has ours with some Jasmine rice, served with an ice cream scoop for easy portioning. My hubby said this dish was better than our favorite Asian restaurant! Enjoy!

Recipe (serves 4)
Ingredients:
8 boneless, skinless chicken breast tenders (or you can substitute 2 chicken breasts cut into strips)
3 tablespoons water
2 1/2 teaspoons cornstarch
1/4 cup chicken broth
3 1/2 tablespoons Low sodium Tamari sauce - Gluten free (or soy sauce)
3 Tablespoons rice vinegar
1 tablespoon sesame oil
3 cups snow peas
1/2 bunch of asparagus (about 6 spears, chopped into 2 inch pieces)
2 medium carrots, sliced into planks
1 red bell pepper, sliced into strips
2 cups broccoli florets
1/2 cup crimini mushrooms, sliced
1 tablespoon grated fresh ginger
4 green onions, diced
2 cloves garlic, minced
fresh cilantro, chopped for garnish
sesame seeds, for garnish

2 cups Jasmine rice, cooked per package instructions

Directions:
1. Whisk water and cornstarch together in a bowl. Add Tamari sauce and rice vinegar, set aside.
2. Add 1 1/2 teaspoons sesame oil to a large skillet over medium heat, add the vegetables and cook until tender, about 6-8 minutes.

3. Season the chicken lightly with salt and pepper and cook until reaches an internal temperature of 165'F, about 3-4 minutes per side. Remove from heat, cut into bite-sized cubes and set aside.
4. Once vegetable mixture is cooked through, transfer it to a large bowl and set aside. In the same large saute pan you used to cook your veggies, reduce the heat to medium-low and add the remaining 1 1/2 teaspoons sesame oil. Add the ginger, green onions and garlic and cook for 1 minute, stirring occasionally {don't burn}. Add the cornstarch mixture to the pan. Whisking constantly, bring to a simmer for 1-2 minutes to thicken the sauce.

5. Return the vegetable mixture and chicken pieces to the pan, toss to coat in the sauce for a few seconds then remove from the heat and serve hot, garnished with fresh chopped cilantro and a sprinkle of sesame seeds with a scoop of rice.

*Tip: I like to cook our rice in chicken broth instead of water to add even more flavor. ...click here for the recipe!

Lentil Vegetable Soup

This is a tasty and hearty soup.  Many thanks to my mother-in-law, who was visiting for the day, for making this for all of us while I was at work, it was tasty! This soup is even better the next day and freezes well. We had some crusty bread and green salad with ours. Enjoy!

Recipe: (Serves 6-8)
olive oil
1 medium onion, chopped
3 carrots, peeled and chopped
3 celery stalks, peeled and chopped
3 garlic cloves, minced
2 teaspoons salt
2 cups lentils
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon black pepper
6 cups low-sodium chicken broth
4 cups water, plus more if needed
6 small (golf ball sized) Yukon Gold potatoes, cubed (or other small potato)
2 teaspoons red wine vinegar

Directions
1. Sauté onions, carrots, celery and garlic in 1 tablespoon olive oil in a large pot, about 5 minutes.
2. Mix in salt, lentils, thyme, bay leaf, pepper, broth, water and potatoes and bring to a boil. Lower heat and simmer until the lentils are tender, 15-20 minutes longer. Add the vinegar. Discard the bay leaf and season to taste as needed. You can always add alittle extra water or broth to achieve the consistency you want. Serve hot. This soup freezes well so consider making a double batch for a quick reheat meal next week. ...click here for the recipe!

Quinoa Stir-Fry

I chuckled alittle to myself when I heard a lady ask the clerk in Trader Joe's, "could you help me find the 'quinn-oh-ah'?".  Quinoa, pronounced keen-wah, is a tasty grain that has more protein than most other grains but is somewhat unknown.   Good for her for trying someting new!  You can often find it in the bulk bins of most markets.  It has a delicate flavor similar to rice or couscous.  You can use it in soups, salads, breads or even as a breakfast cereal.  This stir-fry was delicious and I couldn't help but smile as our 3 year old shouted, "this stuff is really delicious Mom".  Add whatever vegetables you like, I hope you give it a try.  Enjoy!

Recipe: (Serves 4)
Ingredients:
1 cup Organic Quinoa
2 cups Low-Sodium chicken broth
1-1 1/2 pounds of boneless, skinless, chicken breast tenders
olive oil
1 small onion, diced
1 red bell pepper, sliced into thin strips
2 medium zucchini, sliced
2 medium carrots, sliced
4 oz Crimini mushrooms, sliced
4-5 cloves garlic, minced
1 teaspoon Italian Seasoning
grated Parmesan cheese
salt and pepper to taste
fresh basil, julienned, for garnish (optional)

Directions:
1. Place 1 cup of quinoa and 2 cups of chicken broth in a medium saucepan and bring to a boil.  Reduce heat to a simmer, cover and cook until all broth is absorbed about 10-15 minutes.  When done, the grain will appear soft and translucent, and the germ ring will be visible along the outside edge.
2. While the quinoa is cooking, season the chicken tenders lightly on both sides with salt and pepper, grill on a grill pan or flat skillet over medium-high heat about 3-4 minutes per side or until they reach an internal temperature of 165'F.  Set aside.
3. In a large skillet over medium-high heat add 1 tablespoon of olive oil, add onions, bell peppers, zucchini, carrots and mushrooms, saute for 5-7 minutes.  Dice the chicken tenders into one-inch pieces.  Add the chicken, minced garlic and Italian Seasoning to the vegetables in the pan and reduce the heat to low, saute another 2-3 minutes until the garlic becomes fragrant.
4. Remove the pan from the heat and add the quinoa, stir to combine; garnish with Parmesan cheese and fresh chopped basil. *substitute vegetable broth and omit the chicken to make this dish vegetarian.
Recipe adapted from Trader Joe's Organic Quinoa box recipe ...click here for the recipe!

Hot and Sour Soup

This is that soup that you have as a starter in the Chinese restaurant, or at least my take on that. Spicy, sour and tasty! The combo of steamy broth infused with fresh ginger is especially great when you aren't feeling well, the spice really clears the sinuses too. You can substitute out the chicken broth with vegetable broth to make this vegetarian if you prefer. We enjoyed ours alongside some tasty vegetable spring rolls. Enjoy!

Recipe: (serves 4)
Ingredients:
4 cups Low Sodium Chicken Broth (or substitute Vegetable broth)
4 cups water
2 tablespoons Low Sodium soy sauce
1/2 teaspoon crushed red pepper flakes (optional)
8-10 ounces Cremini mushrooms, sliced
3 tablespoons rice vinegar
2 tablespoons corn starch
1 large egg, lightly beaten
1/2 package firm tofu, drained and cubed
1/2 teaspoon finely grated fresh ginger
3 scallions, diced for garnish

Directions:
1) In a large soup pot, combine broth, soy sauce, crushed red pepper flakes and 4 cups of water. Bring to a boil over medium heat. Add mushrooms; reduce heat and simmer until tender, about 10 minutes.

2) In a small bowl, whisk together 3 tablespoons vinegar with 2 tablespoons cornstarch. Add mixture to the soup pot, simmer, stirring until the soup is slightly thickened, about 1 minute.

3) Add lightly beaten egg SLOWLY alittle at a time through a slotted spoon, stirring to form ribbons. Stir in tofu and grated ginger. Remove from the heat and let stand covered about 5 minutes. Serve in small soup bowls garnished with scallions. This goes great with spring rolls. ...click here for the recipe!

Spaghetti and Meatball Soup

This is a fun one for adults and kids alike! I adapted this recipe from a Rachael Ray cookbook, Cookin' Round the Clock. It's hearty and tasty and perfect for a cool fall evening. The best part is you can whip it together in just 30 minutes. It makes alot so plan for some yummy leftovers too.

Recipe: (serves 4-6)
Ingredients:

Meatballs
1 pound lean ground turkey
1/4 cup Egg Beater's (or one large egg)
1/3 cup Bread Crumbs
1/4 teaspoon Italian Seasoning
1/4 cup grated Parmigiano Reggiano
1/4 teaspoon grated nutmeg
dash of salt and black pepper

Soup
1 Tablespoon olive oil
3 carrots, peeled and diced
1 medium onion, diced
1 medium zucchini, chopped
1 small yellow potato, cubed
6 cups Low Sodium Chicken Broth
1 can (15oz) cannellini (white beans), rinsed and drained
1 can (15oz) diced tomatoes in their juices
1 small can (6 oz) tomato paste
2 cups water
1 cup (small handful) spaghetti pasta; (whole wheat or semolina), broken into 2 inch pieces
1/4 teaspoon crushed red pepper flakes, optional
Salt and pepper to taste

Directions:
1. Start the meatballs: Combine the turkey, Egg Beater's, bread crumbs, Italian Seasoning, cheese, nutmeg, salt and pepper in a bowl, break up meat with a potato masher and stir to combine, set aside.
2. For the soup: Heat a large soup pot over medium heat. Add olive oil, carrots, onions and zucchini, saute until they begin to soften, about 5 minutes. Add potatoes, chicken broth, beans, tomatoes, tomato paste and water to the pot. Cover and raise to high heat.
3. Start forming your meatballs. I like to use my small ice cream type scoop but a spoon and your hands will work great too.

When the soup boils, about 3 minutes, add meatballs directly to the pot slowly one at a time, don't stir them until they begin to brown to prevent them from falling apart. Gently run a wooden spoon along the bottom of the pot to prevent sticking.

4. Once meatballs are brown, about 5 minutes, Add in your pasta, stir soup gently. Simmer to cook the pasta and meat, about 6 minutes or until meatballs internal temperature reads 165'F.
5. Season with salt and pepper to taste, remove from the heat. Serve hot with warm crusty bread for mopping. ...click here for the recipe!

Polenta with Mushroom Ragout

I recently started perusing the cookbook section at the library and have found it to be a fun way to experiment with new recipes with very little commitment. I adapted this recipe from one of my latest library book finds. We like to have a meatless dinner every now and then. I found the Polenta for a great bargain in the bulk bins at our grocery store. Our 3 year old son had a blast helping me scoop out the vibrant yellow grain and was excited to help cook and eat it, he even asked for seconds!

Shiitake Mushrooms

Recipe (Serves 4)
Ingredients:
1-2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small onion, diced
2 carrots, finely diced
2 celery stalks, finely diced
1/2 red bell pepper, finely diced
1 cup baby bella mushrooms (crimini) sliced
1 cup fresh shiitake mushroom caps, sliced (you may also use dried Shiitake mushrooms, rehydrate per package instructions)
salt & pepper

Polenta

Polenta
5 cups water
salt
extra-virgin olive oil
1 cup yellow polenta (cornmeal)
1/4 cup Parmesan cheese, grated
1 tablespoon butter
1/4 cup fat free milk

Directions
1. Bring 5 cups of water to a boil, add a drizzle of olive oil and pinch of salt
2. Heat ~1 tablespoon olive oil in a skillet over medium-high heat, add garlic and onions and cook until translucent, ~1-2 minutes. Add carrot, celery, bell pepper and a pinch of salt and pepper, stirring, cook about 3 minutes. Add mushrooms, reduce heat to medium let saute about 10 minutes.
3. To the boiling water, SLOWLY add the polenta, whisking constantly to avoid any lumps. Add Parmesan cheese, milk and butter and lower the heat. Cook, stirring nearly constantly until the polenta gets thick and pulls away from the sides of the pan, usually about 20 minutes. Don't go too far from the stove, you'll need to stir the polenta often to avoid sticking/burning.
4. Serve hot polenta in soup bowls topped with mushroom ragout. ...click here for the recipe!

Ravioli with Spinach, Tomatoes and Pancetta

This is a quick dinner idea. It's simply store bought fresh ravioli that has been glammed up with a tasty Italian sauce. Warm and comforting, savory and delicious, you'll feel like you're in Italy...well almost.

Recipe: (serves 4)
Ingredients
1-1 1/2 pounds cheese ravioli
4 ounces thinly sliced pancetta, chopped
4-5 medium tomatoes, seeded and diced (~2 cups)
(If you don't have fresh tomatoes use 1 (15-ounce) can diced tomatoes, drained)
2-3 tablespoons olive oil
salt & pepper to taste
3 cups fresh spinach leaves
1/2 cup basil, julienned
1 tablespoon butter
Parmesan cheese, grated for garnish

Directions
1. Bring a large pot of water to a boil.
2. In a large skillet over medium-high heat, cook the pancetta, stirring often until it reduces down about 7 minutes. Remove from the pan and let rest on a few paper towels to absorb the grease.
3. Add the ravioli to the boiling water and cook 1 minute less than the package instructions and drain out the cooking water.
4. To the skillet, add the tomatoes, olive oil and cook for ~2 minutes. Add the spinach and 1/4 cup of basil and cook until it wilts down, ~ 1 minute. Add the butter, ravioli and cooked pancetta and toss until coated and butter is melted. Salt and pepper to taste and serve hot, garnished with rest of the basil and some Parmesan cheese, along side a fresh green salad and warm crusty bread. ...click here for the recipe!

Pretzel Chicken with Cheese Sauce and Roasted Cauliflower

This is a fun recipe to do with the kids, they can smash up all the pretzels. We had some Cauliflower on hand so I roasted it to go along with the chicken. A little extra sauce on the cauliflower was delish!

Recipe: (serves 4)
Ingredients:
4 medium chicken breasts, boneless, skinless
2 cups pretzels
1 Tablespoon fresh thyme leaves, chopped
1/2 cup Egg Beater's
2 Tablespoons water
1 tablespoon unsalted butter
1 tablespoon flour
1 cup fat free milk
1/2 cup sharp yellow cheddar
1/4 cup jack cheese
1 tablespoon Dijon mustard
1 teaspoon grainy mustard
non-stick cooking spray

Directions:
1. Pound chicken breasts with a meat mallet to about 1/4 inch thickness. Preheat oven to Broil 500'F.
2. Grind pretzels in a food processor or give the kiddos a chance to bam them in a plastic bag for fun. Transfer the ground pretzels to a shallow dish. Place Egg Beater's and water in a second shallow dish. Coat each chicken breast in pretzels then dip in the Egg Beater's, then dip in the pretzels again and lay them on a baking sheet coated with non-stick cooking spray. Broil chicken in 500'F oven ~ 4-5 minutes per side or until chicken is cooked through to an internal temperature of 165'F.

3. While chicken is in the oven, in a medium sauce pan over medium heat, melt the butter and add the flour to it, cook for ~ 1 minute to cook out the flour taste. Add the milk whisking constantly until the milk comes to a gentle simmer, stir in the cheese and mustard with a wooden spoon. Once the sauce is combined, remove from the heat. Serve chicken hot topped with the warm cheese sauce.



Roasted Cauliflower
Recipe: (serves 4)
Ingredients:
1 head cauliflower, cut into florets
2 cloves garlic, minced
2 tablespoons Parmesan Cheese
2 tablespoon olive oil

Directions:
1. To make this recipe a quickie, I steam the cauliflower first then finish it off in the oven. Fill a large pot with about 1/2 inch of water and steamer basket. Add cauliflower to steamer basket and steam covered about 5-7 minutes until knife tender.

2. Transfer cauliflower to baking sheet, toss with garlic, Parmesan and olive oil and broil at 500'F for about 5 minutes until just starting to brown and the garlic is fragrant. Serve hot.
...click here for the recipe!

Garden Fresh Marinara Sauce

Our garden is bursting with tomatoes, but you can only make salsa so many times... Tonight we made a 30-minute marinara sauce that we put over semolina pasta. It turned out fantastic!

The recipe was made up on the fly- and with the distractions of a 6 month old and 3 year old. So I hope my transcription of the recipe is correct enough; here we go:

Recipe: (serves 4)
Ingredients:
3 tablespoons of extra virgin olive oil
1 small white onion, diced
3 cloves of garlic, minced
1 cup of Crimini mushrooms, sliced
1/2 medium red bell pepper, diced
9 medium tomatoes diced and seeded (I used 4 Roma tomatoes and 5 early girls)
3 oz of organic tomato paste
1/4 cup of water
1 tablespoon of white wine vinegar
1/4 teaspoon sea salt (or to taste)
1/2 teaspoon of freshly ground black pepper
1 teaspoon of Italian seasoning
1/8 teaspoon of garlic powder
1/8 teaspoon red pepper flakes

1. Heat a large wide sauce pan on med-high. Add olive oil, onion, garlic, mushrooms and bell pepper. Sauté for 5 minutes.

2. Add tomatoes, tomato paste, water, vinegar, salt and pepper to taste, Italian seasoning, garlic powder and red pepper flakes. Cook until tomatoes break down (~10 minutes) then cover and simmer on low for 10-15 minutes. Stir occasionally. Serve hot over pasta with some Parmesan cheese.

Enjoy!
- J (Dad) ...click here for the recipe!

Mexican Lasagna

We just got home from a mini-vacation and our pantry was pretty sparse.  We did have fresh cilantro and avocado so I decided to make a quick go-to dish...Mexican Lasagna.  It's an idea that I got from Rachael Ray.  You can make it with whole wheat tortillas too.  I often add diced zucchini, squash, red bell pepper or corn, whatever we have on hand.  Modify this recipe and make it your own.


Recipe: (serves 4-6)

Ingredients

1 -1 1/4 lbs ground turkey

1 small onion, chopped

2 Tablespoons Chili Powder

1 Tablespoon ground Cumin

1 (15oz) can diced tomatoes with their juice

1 cup taco sauce

1 (15oz) can black beans, drained & rinsed

6-8 tortillas

1 cup cheddar cheese, shredded

1/4 cup fresh cilantro, chopped

1. Preheat oven to 425'F.  Cook turkey in skillet, breaking up until cooked through and no longer pink, drain excess fat.  Add diced onion, chili powder and cumin, stir to combine.  Once onion is cooked and translucent, add tomatoes, taco sauce and beans.  Heat mixture through about 2-3 minutes.  Season to taste if needed.

2. Tear tortillas in quarters.  Spread half of the turkey mixture into the bottom of a 13x9 baking dish, spread evenly.  Cover with tortilla triangles, covering meat mixture completely.  Spread remaining half of the meat mixture over the tortilla layer and cover that with remaining tortillas.  Sprinkle cheese on top.  Bake 12-15 minutes until cheese is melted and tortillas are golden.  Top with cilantro and serve.

...click here for the recipe!

Honey-Lime Chicken with Warm Black Bean Salsa

Another yummy summer dinner. We grilled some fresh corn on the cob to add to this salad. I added in some zucchini from our garden and it worked well. Delish! Here is the recipe as requested!

Recipe (serves 4)
Ingredients:
1 medium red onion, chopped
2 cloves of garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
pepper
Juice of 2 limes
3 tablespoons honey
1 teaspoon chili powder
4 boneless, skinless chicken breasts
1 red bell pepper, chopped
2 medium zucchini, sliced
2-3 fresh ears of corn, grilled and kernels cut from cob (or ~10oz frozen corn kernels)
1/2 cup low sodium chicken broth
1 15oz-ounce can black beans, rinsed and drained
2-3 tablespoons fresh cilantro, chopped
5-6 cups fresh spinach

Directions:
1. Sauté onions, garlic, zucchini, red pepper flakes, cumin and a pinch of pepper in olive oil in a large pan over medium heat for about 4 minutes.
2. Combine the juice of 1 lime, honey, chili powder pinch of pepper in a separate dish, add the chicken and stir to combine (the chicken can be left in the marinade up to 2 hours if you are making it ahead). Cook the chicken to an internal temperature of 165'F. Keep warm.
3. To the vegetable mixture, add the bell peppers and corn and cook for 1-2 minutes more. Pour in the broth and simmer for 3-4 minutes. Mix in the black beans and spinach and stir until the spinach is wilted. Add the cilantro and juice of 1/2 - 1 lime to taste. Serve with chicken. ...click here for the recipe!

Taco Salad

Taco salad is a great go-to meal for a hot summer evening like tonight! We cook up some ground turkey, which we season with "taco seasoning", and black beans and mix in lettuce, tomatoes, olives, onion, etc. Tonight we had some cucumber from our garden so that went in too. Top with some tortilla chips, cheese, hot taco sauce and a sprinkle of fresh cilantro. Usually I like to add diced avocado too but didn't have any on hand. The warm meat melts the cheese and softens the chips just slightly for a hearty but still light meal.  This would be great with some sour cream, salsa, guacamole, whatever your family likes! ...click here for the recipe!

Chicken Fajita Lettuce Wraps

This is an easy summer dish. It's got alittle spice to it and a tasty Asian flair from ginger, red wine vinegar and soy sauce. We served it up in lettuce cups to make for a lighter meal. It would also be delish in tortillas or over rice.

A good way to use up some of the fresh zucchini from our garden since we have so many!  This is a great dish for kids too, our 3 year old had thirds!

Recipe (serves 4)
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts or tenders
salt and fresh ground pepper
olive oil
1 large onion, sliced
1 large red bell pepper, sliced in thin strips
2 medium zucchini, sliced in thin strips
3 garlic cloves, minced
1 1/2 teaspoons grated peeled fresh ginger (or 1/2 teaspoon ground ginger powder)
1/2 teaspoon red pepper flakes
3 Tablespoons Low-Sodium soy sauce
3 Tablespoons rice vinegar
1 1/2 teaspoons cornstarch mixed with 1 Tablespoon water
12-14 lettuce leaves for wraps

Directions:
1. Season chicken with salt and pepper, cook about 2-5 minutes in a large skillet with olive oil, turning once, until browned and cooked through to an internal temperature of 165'F. Remove from heat and keep warm by wrapping in foil
2. Add vegetables to the pan, cook, stirring often, until tender, about 5 minutes. Reduce the heat and add garlic, ginger and red pepper flakes to the pan, cook another 1 minute.
3. Add soy sauce, vinegar and cornstarch mixture and remove from heat. Slice the chicken into strips and add to pan with vegetables, stir to coat. Serve in lettuce cups, warm tortillas or make into quesadillas! ...click here for the recipe!

Chicken-Orzo Salad with Goat Cheese

This is a delicious and light summer dinner.  The goat cheese made it extra yummy and decadent.  It is a recipe from Cooking Light (Click here for the recipe) and can be made ahead and served at room temperature, super easy.  There's fresh basil and oregano from our garden, which brings an extra fresh brightness to the salad.  Delish!  I substituted fresh organic spinach for the arugula. ...click here for the recipe!

Cashew Chicken {MYOTO}

This is a great take out fake out, it's Make Your Own Take Out {MYOTO}. The sauce is sweet and spicy and it works great with a variety of vegetables, whatever you like. Try it with tofu or shrimp too. It was my hubby's Father's Day dinner request. Served with steamed Jasmine Rice, made with chicken broth for extra flavor and topped with toasted cashews and fresh chopped cilantro.

Recipe (serves 4)
Ingredients:
1 medium onion, chopped
1 1/2 cups rice (jasmine or brown)
3 cups chicken stock
1 1/2 pounds boneless, skinless chicken tenders (or chicken breasts sliced in strips)
1 tablespoon Montreal Steak seasoning
4 garlic cloves, chopped
1 red bell pepper, thinly sliced
2 medium squash (yellow summer or zucchini), sliced
3 tablespoons Chipotle in Adobo (available on the international foods aisle) or 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin
2 tablespoons honey
1/4 real maple syrup (don't use the fake pancake stuff it won't be good)
2-3 tablespoons chopped fresh cilantro
1 cup cashews, toasted

Directions:
1. Prepare the rice per package directions, I like to substitute chicken or vegetable broth for the water to add more flavor.
2. Season both sides of the chicken with grill seasoning and cook on a skillet over medium-high health until it reaches an internal temperature of 165'F, ~2-3 minutes per side. Set aside and cover with foil.
3. Add onions, garlic, bell peppers and squash (or broccoli florets or other veggies you like) to the pan, add a tablespoon of olive oil if needed. Sauté for 3-5 minutes, until vegetables are just tender but still vibrant in color. Dice the chicken into chunks and add to vegetable mixture.
4. Add the chipotles and cumin to the pan and stir until the chicken and vegetables are coated. Add the honey and real maple syrup glaze and remove pan from heat. Garnish with nuts and chopped cilantro and serve with rice. ...click here for the recipe!

{MYOTO} Chicken Burritos

In a bind for time...instead of stopping for take out we grilled up some chicken, got some rice steaming and had our own homemade chicken burritos.  It's Make your own take out {MYOTO}.  They were delish.  Grilled chicken, black beans, rice, cilantro, diced red onion, cheddar cheese, J's spicy salsa and a twist of lime juice all wrapped in some soft flour tortillas and dry grilled on the stove top until they're nice and toasty! ...click here for the recipe!

Turkey Chili and Cornbread Muffins

It's a blustery, cool, rainy afternoon at our house so I decided to make something warm and hearty.  My absolute favorite thing to cook is soups and stews, which are usually reserved for fall & winter days, so it was fun for me to make this at the end of May!  This is a quick recipe, made hearty with lean ground turkey and kidney beans.  We topped it with freshly grated cheddar and fresh chopped cilantro to brighten it up.  To speed things up I made cornbread muffins rather than a loaf of cornbread.

Recipe (serves 4)

Ingredients:

1 - 1 1/4 pounds lean ground turkey

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1/2 red bell pepper, chopped

1 tablespoon Chili Powder

2 teaspoons ground cumin

1 tablespoon dry Italian Seasoning

1 15-ounce can Organic Chopped Tomatoes

1 6-ounce can Tomato Paste

1 15-ounce can Kidney Beans, rinsed and drained

1/4 cup chopped, fresh cilantro

1/2 cup grated Cheddar cheese

1. Add ground turkey and onions to large stock pot, cook thoroughly, breaking up the meat with a wooden spoon, until cooked through and the meat is no longer pink and onions are opaque.  

2. Add garlic and red bell pepper, cook 1-2 minutes.  Add chili powder, cumin, and Italian seasoning to meat mixture, toss to coat and toast spices (~1 minute). 3. Add canned tomatoes, tomato paste and 2-3 cups of water to pot.  Cover and simmer 20-25 minutes, stirring occasionally, (May add more water as needed to desired thickness).

4. Add beans to the pot, cook for 5 more minutes until beans are heated through.  Turn off heat and add chopped cilantro.  Sprinkle grated cheese on top and serve.

Cornbread muffins:  I use a boxed mix from Trader Joe's, although I modify the recipe.  Instead of oil I add alittle extra Non-fat milk and water to reach the same volume or slightly less as I also add in a 4-ounce can of diced green chilies, which contribute more liquid.  I bake them as muffins or in a baking dish.  ...click here for the recipe!