Wednesday, August 31, 2016

Waldorf Salad

Waldorf Salad

Ingredients
4 medium golden Delicious apples, diced
4 medium Red Delicious apples, diced
2 cups seedless green grapes, halved
2 cups seedless red grapes, halved
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained

Dressing:
3 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sugar


DirectionsIn a large bowl, combine the first six ingredients. In a small bowl, beat dressing ingredients until smooth. Pour over fruit; toss gently to coat. Yield: 16-20 servings.














































Tuesday, August 30, 2016

Mexican Black Bean And Corn Salad

Mexican Black Bean and Corn Salad
MEXICAN BLACK BEAN AND CORN SALAD
Yield: Serves 4
Ingredients:
3 cups (475g) corn kernels, cooked and cooled
2 medium tomatoes, diced
1 can (425g) black beans, rinsed and drained
1/2 small red onion, finely chopped
1/2 cup chopped parsley
For the vinaigrette
1/4 cup extra-virgin olive oil
grated zest and juice of 1 lime
1 garlic clove, minced
1 tsp chili powder
1/2 tsp salt (I use Himalayan salt)
1/2 tsp ground cumin
1/4 tsp ground chipotle powder
Directions:
Place the corn, tomatoes, black beans, red onion and chopped parsley in a large mixing bowl. 
Combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined. Pour over the salad and toss to combine. 
Serve immediately or place in the fridge for about an hour to allow flavors to meld. 
This salad will keep well for 4-5 days in the refrigerator.

Monday, August 29, 2016

Perfect Scalloped Potatoes



Scalloped Potatoes
Ingredients:
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon Dijon mustard (optional)
2 cups sharp cheddar cheese, grated (reserve 1/4 cup to sprinkle on top)
4 cups of Russet potatoes, peeled & sliced (about 4 potatoes)
Half of one medium sweet onion, thinly sliced (optional)
1 sprig rosemary (optional)
Salt and pepper

Directions:
Preheat oven to 350.

In a saucepan melt the butter and whisk in flour to make a roux: continue stirring adding the milk. When smooth and thickened add the mustard if adding and 2 cups cheddar cheese. Continue to stir until cheese is melted.

Peel potatoes and slice as thinly as possible. If you want to prepare potatoes ahead, cover with water to prevent turning brown.

Peel onion and slice as thin as possible.

Butter baking pan and add 1/2 of potatoes and half of the onions slices which have rings separated. Add salt and pepper to each layer. Pour 1/2 of the sauce over layer. Repeat with second layer and top with reserved 1/4 cup shredded cheddar cheese.

Bake at 350 F^ till cheese is melted and potatoes are done.

Sunday, August 28, 2016

Baked Chicken Salad Pie or Dip

Baked Chicken Salad or Pie
Ingredients

10" unbaked pie crust Trader Joe's frozen pie crust is a favorite with this dish.
3 c cooked chicken diced. I use rotisserie chicken.

1/2 c slivered almonds toasted in the oven for 5-7 minutes. Watch closely.
1/2-1 c sweet yellow onion sauted in 1T olive  

   oil and 1 T. butter until translucent.
1/2 c celery diced sauted with the onion until translucent.
2 T lemon juice freshly squeezed
1/2 c mayonnaise I use Hellmans
1/2 c sour cream
1 can cream of chicken soup or celery soup
1 small can water chestnuts diced or sliced
1/2 t Parisien or Bonnes Herbs (your favorite herb can be substituted.)
1/2 t ground black pepper
1/4 t smoked paprika opt.
1/4 t Emerils Essence opt.
1 1/2 c shredded cheese - divided in half. I use a cheddar and Gruyere combo.


Directions:
Preheat oven to 375 degrees.
Place the pie dough in a 10" pie plate.
In a large bowl, combine all ingredients with 3/4 c cheese. Mix well.
Pour into the pie crust.
Bake uncovered at 375 degrees for 30 minutes.
After 30 minutes, sprinkle the last 3/4 c cheese over the pie.
Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.


Zucchini Tomato Breakfast Bake


Serves 6 to 8
50 minutes to prepare
Ingredients
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1 small onion, chopped
1 1/2 pounds zucchini, finely chopped (about 3 medium)
1 can cannellini beans (10 oz.), rinsed and drained
8 eggs
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1 cup parmesan cheese, grated
1 pound ripe tomatoes, sliced (about 3 medium)
Kosher salt and freshly ground pepper, to taste

Directions:
Preheat oven to 400º F and lightly grease a 9x13-inch baking dish.

Heat olive oil in large skillet over medium heat and sauté onion and zucchini until tender. Stir in red pepper flakes, and season generously with salt and pepper.

Add beans, then stir until well combined and heated through. Transfer veggie mixture to baking dish and top with sliced tomatoes.

Whisk together eggs, salt, pepper, basil and shredded cheese in a large bowl. Pour mixture over the casserole ingredients.

Place baking dish in oven and bake for 30 minutes, or until egg is set, and casserole is lightly browned and puffy. Remove from oven and serve hot.

Tuesday, August 23, 2016

Greek Style Sauce, Tziki


Jessica Emily Marx for The New York Times
Ingredients:
1 cup Greek-style yogurt, preferably whole milk yogurt (8 ounces/225 grams)
2 tablespoons finely chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice (from 1 large lime), more to taste
½ teaspoon salt, more to taste
1 garlic clove Sumac optional


Directions:
In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.


Tips
To make Persian cucumber yogurt, stir in 1/2 cup minced, peeled cucumber (about 1/2 Persian cucumber), 1 tablespoon finely chopped cilantro and 1 tablespoon finely chopped dill. Serve alongside grilled chicken, fish or lamb. Thin with a little water and drizzle over sliced tomatoes for a simple salad.
To make carrot raita, substitute 3 tablespoons cilantro for mint and add 1/2 cup peeled, grated carrot (about 1 small carrot) and half a small jalapeño pepper, minced. Sizzle 1 tablespoon cumin seeds in 1 tablespoon ghee or neutral oil until seeds begin to pop, 1 to 2 minutes. Stir into yogurt. Serve with lamb or vegetable curries. Spoon atop spicy chickpeas, basmati rice, or roast salmon. Thin with a little water and drizzle over roasted beets, carrots and fennel.

Monday, August 22, 2016

Homemade Pickles

Homemade Pickles


Ingredients: 
Fresh Kirby cucumbers (or other dense cucumber with thin skin. Avoid salad cucumbers or waxed cucumbers)
2 cups pure water (non-chlorinated. If your tap is chlorinated, leave to sit on the counter uncovered overnight and the cholrine will dissipate. Bottled water also works)
1 tablespoon Kosher salt (or fine sea salt. Do not use iodized salts)
Fresh garlic (optional)
Fresh dill (optional)
Experiment with other spices and veggies like onion, coriander, and jalapeño!

Directions:

In a separate bowl mix together water and salt (about 1 tablespoon for every 2 cups of water) until the salt is dissolved. Make as much brine as you think you are going to need (It's perfectly okay to make too much).

Cut the cucumbers into desired shape and size and pack them into sanitized glass jars with the other vegetables and spices if you are including any (un-flavored pickles are delicious, too!)

Fill the jar with the water and salt solution, making sure the cucumbers are completely submerged. Cap the jars with their lids and let sit out.

You should eventually start to notice rising, and maybe a little froth. After 3 days, taste a pickle. It should be about half-sour. If you'd prefer a full-sour, let the jar sit for another two days.

The jar should remain room temperature for a maximum of five days to preserve the pickle's texture. After five days, or whenever the pickle reaches the right flavor (whichever is sooner) skim the froth off the top of the brine (if there is any froth) then place the jar in the fridge to stop the fermentation process.

The pickles last about 6 months in the fridge.



Sunday, August 21, 2016

Roasted Salmon Sauce

Roasted Salmon Sauce
Salmon fillets
Mustard
Brown Sugar
Salt and pepper
*1/4 teaspoon ground ginger, optional

Directions:
Preheat oven to 400 degrees.

Make a paste with brown sugar and mustard to the point of spiciness or personal preference.

Place filets skin side down on a lightly oiled tray.  Add salt and pepper, and spread a coating of the paste.  Bake in the upper shelf of the oven for about 12 minutes.







Saturday, August 20, 2016

Garlic Tortellini Soup


Garlic Tortellini Soup with Fresh 
Spinach and Roma Tomatoes
Ingredients: for tortellini soup
1 3/4 lb Roma tomatoes (about 9 medium)
1 1/2 Tbsp extra virgin olive oil
1 yellow onion finely chopped (1 1/2 cups)
6 cloves garlic, minced (more or less to taste)
2 quarts (8 cups) low-sodium chicken broth
2 cups water
1 (20 oz) package refrigerated three cheese tortellini
Salt and freshly ground black pepper, to taste
1 tsp granulated sugar
6 – 9 oz fresh spinach, chopped
3 Tbsp chopped fresh basil
1/2 cup finely shredded Parmesan Cheese, for serving

Directions:
Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until skins burst, about 3 – 4 minutes (if a few of them are having trouble bursting, you can remove them from the water and cut an “X” in the bottom of the tomato then return to water for about another minute until skins slightly pull alway). Remove from boiling water and transfer to ice bath, cool slightly then peel, seed and dice into bite size pieces, set aside. 

In a pot, heat olive oil over medium heat, add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temp to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package). 

Stir in sugar, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese.

Thursday, August 18, 2016

Mushroom And Wild Mushroom Stew




Ingredients:
1 ½ pounds cultivated brown mushrooms, like shiitake, cremini or portobello
½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley


Directions:Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.

In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. 

Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish

  1. .

Wednesday, August 17, 2016

Citrus Avocado Salmon Ceviche

Citrus Avocado Salmon Cerviche
Ingredients:
175g (6oz) skinless salmon fillet
1/2 ripe avocado, diced
1/2 green onion, finely chopped
1 large orange
1/2 lemon
1/2 lime
2 tbsp mayo
1/4 tsp salt (Himalayan salt)
1/8 tsp cayenne pepper

*
Directions:
Cut the salmon into 1/2" cubes and place it in a mixing bowl. Sprinkle salt over the fish, then squeeze the juice of half the orange, half lemon and half lime directly into the bowl and over the fish. Stir well and send to the refrigerator for 45 minutes to 1 hour.


When the salmon is done curing, remove the peel and pith from the remaining half orange, and then, working over a bowl, carefully extract the flesh from between the membranes with the tip of your knife. 

Let those pieces of orange flesh (also known as supremes) fall right into the bowl.

Add the diced avocado and chopped green onion to the bowl, and then carefully scoop out the cubes of salmon with a slotted spoon to add them to this bowl as well (hold on to that marinade, you'll be using it in a sec). Mix delicately until just combined and set aside.

To the citrus marinade, add the mayo and cayenne pepper and mix with a whisk until well combined and slightly frothy.

Place a 3" cookie cutter on a serving plate; spoon half of the salmon mixture into the pastry cutter and gently press it down with the back of a spoon. 

Remove the cutter and repeat with remaining salmon mixture on a second plate. Garnish with a handful of micro-greens and top with a few tablespoons of the citrus vinaigrette. Serve immediately.

Sunday, August 14, 2016

Blueberry Breakfast Cake

This soft, almost soufflé-like breakfast dish is kind of a casserole, kind of a cake — and definitely tasty! This one-bowl treat is simplicity itself to throw together first thing in the morning.

Ingredients:
3 large eggs
heaping 1/2 cup sugar 
6 tablespoons melted butter 
1 cup small-curd cottage cheese or part-skim ricotta 
1 cup sour cream (low-fat is fine) 
1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract 
3/4 cup All-Purpose Flour 
1/2 teaspoon salt 
1 1/4 teaspoons baking powder 
1 1/2 cups blueberries, fresh or frozen 
cinnamon-sugar, for topping
Directions:
Preheat the oven to 350°F. Lightly grease an 8" round cake pan that's at least 2" deep. If your 8" round pan is shallower than 2", use an 8" square pan, or 9" round pan. 

Beat together the eggs and sugar until smooth.
Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined. 

Add the flour, salt, and baking powder, stirring or beating gently to combine.

Pour the batter into the pan, and scatter the berries evenly over the top.
Bake the cake for about 50 minutes, until a tester inserted into the center comes out clean. 

Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 30 minutes, to firm. 

Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.
Yield: 8 to 10 servings.

Saturday, August 13, 2016

Paleo Honey Pork Roast Recipe


PALEO HONEY PORK ROAST RECIPE
Ingredients
3 lbs pork roast
2 cloves garlic, minced
½ tsp cumin
¼ cup honey
1 onion, sliced
1 Tbsp salt
1 tsp pepper
3 Tbsp organic dijon mustard

Directions
Preheat oven to 300 degrees.

Take a small bowl and mix together salt, pepper, cumin and minced garlic, honey and mustard.
Place pork roast in a baking dish and brush mixture over the roast.
Bake roast for one hour remove roast.
Flip roast in pan and brush remaining honey sauce over roast. 

Bake for additional 45-60 min.
Once cooked remove and let stand for 15 min
Slice and Serve!

Friday, August 12, 2016

Lasagna


Lasagna
Ingredients
Sauce
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
¾ pound ground sirloin
¼ cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
½ cup flour
1 pound Italian sausage, a mix of hot and sweet

Lasagna
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria 

Directions:
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour. 

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside. 

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce. 

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly. 

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. 

Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. 

Bake 30 minutes. Let stand 10 minutes before serving.



Thursday, August 11, 2016

Tossed Mushrooms





Tossed Mushrooms

INGREDIENTS:

  • 1 pound white button mushrooms
  • 2 tablespoons water
  • 1⁄4 cup dried Italian-style breadcrumbs
  • 2 tablespoons Parmigiano Reggiano cheese, grated
  • 2 tablespoons Italian parsley, minced
  • 1⁄4 teaspoon thyme (fresh or dried)
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • black pepper to taste
  • 2 tbsp olive oil to drizzle
  • olive oil spray

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
  3. Quarter or halve the mushrooms, depending on the size.
  4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
  5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
  6. Drizzle evenly with olive oil then spray the top with olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

Tuesday, August 9, 2016

Baked Potatoes With Hemp Filling

Herb-and-Hemp Stuffed Potatoes

Serves 4
These scrumptious potatoes offer a crisp crust and a creamy interior that’s packed with flavor. They can easily be wrapped and reheated in the oven later in the week for a make-ahead meal.
  • ½ cup raw cashews
  • 4 large baking potatoes, scrubbed
  • 3 Tbs. nutritional yeast
  • 2 Tbs. coconut oil, melted
  • 2 Tbs. lemon juice
  • 1 ½ Tbs. yellow miso paste
  • ½ cup finely chopped fresh chives, minced, divided
  • ½ cup finely chopped fresh parsley, minced, divided
  • ½ cup hemp seeds, divided
1. Soak cashews in large bowl of cold water 1 hour.
2. Preheat oven to 400°F. Bake potatoes 45 to 60 minutes on baking sheet, or until tender. Cool 15 minutes, or until easy to handle.
3. Drain and rinse cashews. Blend cashews with nutritional yeast, coconut oil, lemon juice, and miso in food processor until smooth. Transfer to large bowl.
4. Slice off top one-third of each potato lengthwise, and discard top skin. Scoop potato flesh into cashew mixture, removing as much flesh from potato skin as possible without misshaping potato. Repeat with remaining potatoes. Mix well to incorporate cashew mixture into potato flesh while leaving some texture. Add 1/4 cup chives, 1/4 cup parsley, and 1/4 cup hemp seeds. Stuff mixture back into potato skins.
5. Place potatoes on baking sheet, and bake 15 to 20 minutes, or until tops are golden. Serve garnished with remaining chives, parsley, and hemp seeds.

Saturday, August 6, 2016

Coconut Cranberry Almond Butter
Coconut Cranberry Almond Butter
Yield: About 2½ cups




Ingredients:
3 cups (450g | 16oz) raw almonds
1 cup (80g | 2.9oz) finely shredded unsweetened coconut
1/3 cup (70g | 2.4oz) coconut oil, melted
1/2 tsp salt (I use Himalayan salt)
---
1/2 cup (40g | 1.5oz) finely shredded unsweetened coconut
2/3 cup (80g | 3oz) dried cranberries, coarsely chopped
---
1 tbsp pure vanilla extract, (store-bought or homemade)
Directions:Preheat your oven to 350°F; Place the almonds in a single layer on a 9" x 13" baking sheet. Toast for 10 minutes, or until fragrant, moving the nuts around a few times while they are toasting. 

Allow the almonds to cool until you can safely handle them with your bare hands, about 5 minutes, then transfer them to the container of your High-Speed Blender

Add 1 cup of shredded coconut, melted coconut oil and salt; process on low speed for about 30 to 60 seconds while pushing down with the tamper as needed to help the ingredients into the blades. At this point, the mixture will be very dry and solid and will look nothing like nut butter, but fear not: this is all about to change. 

Slowly increase the speed to 5-6 and continue processing until the mixture starts to get creamier, about 30 seconds to a minute.

Remove the lid and scrape the sides with a rubber spatula and then resume processing, progressively increasing the speed all the way up to 10. Let her rip for about 60 to 90 seconds, until the nut butter becomes really thin in consistency and runs freely in the blades. 

Add the 1/2 cup of shredded coconut and dried cranberries and process on pulse until the newly added ingredients are evenly distributed. At this point, the nut butter will have thickened up slighlty, but will still be fairly runny. 

Add the vanilla extract and resume mixing for no longer than a few seconds, just until the nut butter has thickened. 

Transfer your nut butter to an airtight container and store in the pantry for up to several weeks, or in the refrigerator for up to a few months.
Notes
If using a regular food processor, you'll have to stop the motor and scrape the sides regularly and total processing time will be much longer.

Friday, August 5, 2016

Hemp Hummus Pita Pockets

Hemp Hummus Pita Pockets

Hemp Hummus Pita Pockets


Serves 2


30 minutes or fewer
1 1/2 cups cooked chickpeas
2 teaspoons minced garlic
3 tablespoons hemp seeds
2 tablespoons lemon juice
1/2 cup diced cucumber
1/2 cup diced tomato
1/4 cup chopped green bell pepper
1/4 cup chopped Parsley
2 tablespoons green onion
1/2 teaspoon olive oil
1 whole-wheat pita

Bring chickpeas, garlic, and 1/2 cup water to a boil in a small saucepan. Cook 1 minute, remove from heat: and coarsely mash. Stir in hemp seeds and lemon juice; season with salt and pepper, if desired. Cool.

Combine cucumber, tomato, bell pepper, parsley, green onion, lemon juice, and oil in small bowl; season with salt and pepper, if desired.


Fill 1/2 whole-wheat pita with 1/3 cup hummus and 1/2 cup cucumber salad.

Canned Tuna Ceviche




Canned Tuna Ceviche
Skinnytaste.com
Servings: 2 • Size: 3/4 cup tuna, 1/4 avocado  • Points +: 4 pts • Smart Points: 3
Calories: 153 • Fat: 8 g • Carb: 9 g • Fiber: 3 g • Protein: 15 g • Sugar: 1 g
Sodium: 187 mg (without salt) • Cholesterol: 26 mg
Ingredients:
  • 2 tbsp minced red onion
  • 1 to 1 1/2 limes
  • kosher salt and freshly ground black pepper, as needed
  • 1 tsp olive oil
  • 1 (7 oz) can chunk white albacore tuna packed in water, (5.1 oz drained)
  • 1 medium seeded plum tomato, finely diced
  • 2  tbsp chopped cilantro
  • 1 jalapeño, minced (keep seeds for spicy) or you can use pickled
  • 3 drops Tabasco sauce (optional)
2 oz sliced avocado (1/2 medium Haas)
Directions:
In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).
Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve.

Read more at http://www.skinnytaste.com/canned-tuna-ceviche/#fZUP0W7Ex3BYDDsL.99

Thursday, August 4, 2016

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Bacon Wrapped Cream Cheese
 Stuffed Chicken Breast


Prep time
Cook time
Total time
An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!
Author: 
Recipe type: Main Dish
Cuisine: American
Serves: 4 large servings
Ingredients
1 lb. Boneless skinless chicken breast cut into 4 - 4 ounce pieces
4 tablespoons cream cheese
¼ cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon

Directions
  1. Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick.
  2. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
  3. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
  4. Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
  5. Place on baking sheet and back for 30 minutes at 375 degrees F.
  6. Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
  7. Serve immediately.
Notes
* One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.

* 1 lb. of chicken usually equals one large chicken breast cut in half. Cut each half in half again and you will have four 4 ounce pieces.

* This recipe is very adaptable to being basted with your favorite grilling sauce, marinade, chili sauce, or sweet and sour sauce during baking.