Broccoli Salad

Ingredients:

• Salad:
• 5 cups broccoli florets, (I blanched them so it was easier for my toddler to eat it)
• 1/2 pound bacon, fried & crumbled
• 2/3 cups raisins
• 1 small red onion, chopped
• Dressing:
• 1 cup mayonnaise
• 1/2 cup sugar
• 1 1/2 Tablespoons white vinegar

Directions:

1. Combine broccoli florets, bacon, raisins, and onions in a large bowl.
2. In separate bowl, whisk together mayo, sugar, and vinegar. Give sugar time to dissolve.
3. Pour the dressing over the broccoli mixture. Stir well.
4. Chill in refrigerator for at least 1-2 hours before serving.

*This serves a large group as a side.

~Recipe adapted from twotwentyone.net

Sesame and Mushroom Soba Noodles

Ingredients:

• 4-6 ounces soba noodles
• 1 Tablespoon toasted sesame oil
• splash of olive oil or vegetable oil for the pan
• 1 cup sliced mushrooms (recommended: shiitake)
• 2 cloves of minced garlic
• 2 cups chopped napa cabbage
• 1/2 cup chopped scallions
• 1 Tablespoon soy sauce
• 1-2 teaspoons of mirin
• splash of rice vinegar
• splash of ponzu (optional)
• sriracha (optional)
• a few Tablespoons sesame seeds for garnish

Directions:

1. Cook the soba noodles on salted boiling water for about 8-12 minutes, or until they're done but still al dente.
2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
3. Meanwhile, in a large skillet heat the olive oil. Add mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
7. Store in the fridge in an airtight container for up to a few days.

~recipe adapted from loveandlemons.com

Mediterranean Couscous

Ingredients:

• 1 cup dry couscous
• 1.5-2 Tablespoons olive oil
• 1/4 cup chopped green onions (scallions)
• 1 lemon, juiced
• Handful of spinach, chopped
• Fresh basil leaves to taste, chopped
• 1 tomato, diced
• 1/2 cucumber, diced
• 2 full grinds of pepper
• 3-4 ounces feta cheese, crumbled

Directions:

1. Boil 1 cup of water in a saucepan. Remove water from heat and immediately put dry couscous in pan. Stir and cover the saucepan and let sit for 8-10 minutes, until water is fully absorbed (but couscous should not be too dry).
2. Add all of the ingredients, substituting, increasing or decreasing to taste.
3. Mix well. Either serve immediately warm, or put in the fridge to cool and eat as a cold salad.
4. Enjoy!

~Recipe from Stephanie M.

Breaded Ranch Chicken

 Ingredients:

• 1/2 cup Panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 teaspoons garlic powder
• 1 envelope Ranch seasoning mix
• 5 teaspoons butter, divided
• 6 boneless chicken breasts

Instructions:

1. Melt 1 teaspoon butter in a shallow bowl. In another shallow bowl, combine Panko, cheese, garlic powder, and Ranch seasoning mix.
2. Dip chicken in butter, then roll in bread mixture to coat, pressing the bread into the chicken breast.
3. Melt remaining 4 teaspoons butter in a large frying pan. Once melted, place breaded chicken into pan. Cook for about 5 minutes or until golden brown. Turn and cook for an additional 3-5 minutes. Chicken is cooked when the center is no longer pink (165°F).

~Recipe from lovepomegranatehouse.com

Grilled Ginger Sesame Chicken Salad

Ingredients:

• Marinade and dressing:
• 1/4 cup soy sauce
• 3 Tablespoons fresh ginger, peeled and finely chopped
• 1/4 cup canola oil
• 2 Tablespoons hoisin sauce
• 1 Tablespoon sesame oil
• 1 teaspoon sriracha sauce
• 1 teaspoon kosher salt
• 2 large chicken breasts, boneless and skinless
• 1/4 cup red wine winegar
• 1/4 cup finely chopped green onions (white and green parts)
• Salad
• 1 lb Napa cabbage, very thinly sliced
• 2 carrots, grated
• 3 green onions, thinly sliced
• 2/3 cup freshly cut cilantro leaves, coarsely chopped
• 1/2 cup slivered almonds, dry toasted
• 1 teaspoon white sesame seeds, toasted

Directions:

1. Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade. Put the two chicken breasts in a gallon sized zip-top bag and add 3-4 tablespoons of the marinade over the chicken. Reserve the rest of the marinade for the dressing. Squeeze the air out of the bag so that the marinade comes into contact with the meat. With a meat pounder (or heavy pan, or empty bottle), pound the breasts to a uniform thickness. This will allow them to cook evenly and also help tenderize the meat. Allow the flattened chicken breasts to marinade 30 minutes.
2. To the reserved marinade, add in the vinegar and green onions. Now we have the dressing.
3. To a hot grill pan (yes, an outdoor grill or 'regular' pan is fine), add the marinated chicken breasts. Cook them about 4 minutes per side or until there is no signs of pink and juice runs clear when pierced with a small, sharp knife. Transfer the chicken to a cutting board and allow them to rest 15 minutes. After 15 minutes, you will cut them crosswise into 1/4" inch thick slices.
4. In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together.
5. Distribute salads to 4-6 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each plate.

~Recipe from menumusing.blogspot.com

Sautéed Zucchini and Corn Over Ravioli

Ingredients:

• 2 Tbalespoons unslated butter
• 1 large or 2 small leeks, halved & sliced crosswise into very thin half moons and washed well (after cutting)
• Course salt & pepper, to taste
• 1 medium zucchini or yellow squash
• 2 ears corn, kernels removed
• 2 Tablespoons heavy cream or half & half
• 1/4 chiffonade of basil
• Store bought ravioli (I used mushroom ravioli for the picture above)

Directions:

1. Melt butter in a large skillet over medium-high heat until foamy. Add leek and season with salt. Cook, stirring frequently, until leek is translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling water, to package directions.
3. Stir in cream and basil and season with salt and pepper. Serve over ravioli.

~Recipe adapted from Martha Stewart Cooking School book

Red-Leaf Salad with Roasted Sweet Potatoes

Serves: 4
Prep: 15 minutes
Total Time: 40 minutes

Ingredients:

• 2 sweet potatoes, peeled & cut into 1-inch chunks
• 1 medium red onion, quartered
• 2 Tablespoons olive oil
• course salt & ground black pepper
• 1 package (10 ounce) frozen cut green beans, thawed
• 1/3 cup walnuts
• 1 cup plain low fat yogurt
• 2 Tablespoons white-wine vinegar
• 1 garlic clove, minced
• 1 head (10 ounce) red-leaf lettuce, torn bite size

Directions:

1. Preheat oven to 450°F.
2. On large rimmed baking sheet, toss together sweet potatoes, onion, and oil, season with salt & pepper. Roast until sweet potatoes are tender, about 20 minutes.
3. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
4. Meanwhile, in a small bowl, whisk together yogurt, and garlic; season dressing with salt & pepper. 
5. Top lettuce with roasted vegetable mixture; drizzle with dressing.

~Recipe from Real Food Magazine, 2008

Taco Casserole

Ingredients:

• 1 7 oz bag Nacho Cheese Doritos, crushed
• 1 lb ground beef
• 1 package taco seasoning, mixed according to directions
• 1 (8 oz) package shredded cheddar cheese
• 1 (8 oz) package shredded Mozzarella cheese
• shredded lettuce
• sliced tomato
• black olives, sliced

Directions:

1. Cook ground beef and add taco season package as directed.
2. Layer ingredients in a 9x13 pan: ground beef, crushed chips, cheese, and olives. 
3. Bake at 350°F for 15 minutes.
4. top with lettuce and tomatoes.

(I also added hot sauce)

~Recipe adapted from ilgilibilgili.com

Chopped Thai Chicken Salad

Ingredients:

• Salad:
• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded)
• 1 large carrot (1 1/2 cups shredded)
• 1 green papaya (1 1/2 cups shredded)
• 1/2 cup fresh cilantro
• 1/2 cup green onions
• 1/2 cup chopped peanuts
• Dressing
• 2 cloves garlic (minced)
• 3 bird's eye chili peppers (sub 1/2 teaspoon minced hot peppers) (optional)
• 2 Tablespoons soy sauce
• 2 Tablespoons vinegar
• 2 Tablespoons sugar
• 1 Tablespoon fresh lime juice
• 1 Tablespoon oil
• 1/2 teaspoon fish sauce
• 1/4 cup peanut butter
• 1/4 cup water

Directions:

1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook  for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince garlic by using a press or a small grater and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. 

*Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

~Recipe from pinchofyum.com

Hasselback Potato

Ingredients:

• 1 medium size potato per person (Any potato will work)
• 2 Tablespoon fat of choice: olive oil, butter, coconut oil, lard or tallow
• seas salt & black pepper, to taste

Directions:

1. Preheat oven to 425°F.
2. Wash & dry potatoes
3. Cut straight slits in the potatoes, leaving the bottom intact. Try to evenly space the slices 1/8-inch to 1/4-inch apart. 
4. Bruch the potatoes with approximately half your fat choice. (Don't worry about getting oil between the slices yet.
5. Place potatoes into a baking dish, and season with sea salt and pepper.
6. Bake the potatoes for 30 minutes, then remove the pan from oven and brush the potatoes again with fat - make sure some of the fat drips down into the space between the slices.
7. Bake another 30-40 minutes, until the potatoes are crispy on the edges and easily pierced in the middle with a knife.

~Recipe from paleoeatsandtreats.com (courtesy of Stephanie M)

Raw Kale Salad

Ingredients:

• 3 Kale leaves (raw)
• 1/4 orange
• 1 Tablespoon olive oil
• 1 Tablespoon champagne vinegar
• 1/8 cup feta cheese
• 1/8 cup almonds
• Handful dried cranberries

Directions:

1. Chop kale, removing hard stems.
2. To make dressing: squeeze orange and mix the juice with olive oil and champagne vinegar. 
3. Sprinkle feta cheese, almonds and cranberries over kale.
4. Top with dressing and enjoy!

~Recipe from Stephanie M.

American Triffle

Ingredients:

• 1 package vanilla pudding, prepared according to package
• 1 (16 oz) package blueberries
• 1 (16 oz) package strawberries, sliced (leave one whole with green removed)
• 1 pint whipping cream, whipped with powder sugar & vanilla extract
• 1 angel food cake, cut into bite size pieces

Directions:

You can layer the ingredients how ever you would like, but my layers are as follows:

1. pudding
2. angel food cake
3. whip cream
4. strawberries
5. angel food cake
6. pudding
7. whip cream
8. blueberries
9. angel food cake
10. pudding 
11. whip cream
12. strawberries
13. blueberries
14. the rest of the whip cream
15. strawberry star with a few randomly placed blueberries

*How to make whip cream: Place whipping cream in a metal or glass bowl. Whip until soft peaks, then add powder sugar and vanilla extract, to taste. Whip to stiff peaks and enjoy! (It will whip faster if you place the bowl and whisk in the freezer prior to whipping the cream.

~Recipe from Mikaila

Cheese Sticks (Baked)

 

Ingredients:

• 12 cheese sticks
• 2 Tablespoons Flour
• 5 Tablespoons breadcrumbs (you can also use Panko bread crumbs)
• 2 Tablespoons Parmesan Cheese
• 1 egg, whisked together
• Cooking spray
• 2 teaspoons dried parsely
• salt & pepper, to taste

Directions:

1. Cut the 12 cheese sticks in half horizontally. Place in freezer bag and freeze completely.
2. Preheat oven to 400°F. Prepare baking sheet with foil or silicon mat.
3. Prepare dredging dishes: 1 bowl flour, 1 bowl egg, 1 bowl breadcrumb combined with Parmesan, dried parsley, salt, pepper.
4. To bread the cheese sticks: roll one frozen cheese stick half in flour, egg, then breadcrumb mixture. Place on baking sheet and repeat covering all cheese sticks.
5. Spray top of cheese sticks with cooking spray (this gives them a more golden appearance when they are done).
6. Place in oven for 4 minutes. Watch closely, so they don't melt completely.

~Recipe adapted from trusper.com