Chickpea-Powered Mediterranean Couscous

Ingredients:
1 zucchini
8 oz grape tomatoes
2 sprigsThyme (.5 oz)
2 Scallions
2 cloves garlic
1 lemon
1 can Chickpeas
1 teaspoon Paprika
1 Tablespoon Butter
1 cup couscous
1/2 Tablespoon Stock Concentrate
1/2 cup Feta Cheese
Salt & Pepper, to taste
2 Tablespoons Olive Oil

Directions:

1. Wash and dry all produce. Adjust racks to middle and upper position and preheat to 425 degrees. 
2. Trim zucchini, then cut into 1/2-inches cubes. Halve tomatoes. Strip thyme leaves from stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.
3. Toss zucchini, tomatoes, and half of the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt & pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through.
4. Meanwhile, drain and rinse the chickpeas. On another baking sheet, toss chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven on upper rack until crisp, about 20 minutes, tossing halfway. TIP: The chickpeas may pop-it's natural.
5. Heat 1 Tablespoon butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves. Toss to coat. Season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2-3 minutes.
6. Stir stock concentrate and 1 1/2 cups water into pot. Bring to boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
7. Add half the veggies, half the feta cheese, and squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous & veggies between plates, then top with scallion greens and remaining feta cheese.

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

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.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Ingredients:

• 8 ounces mushrooms, sliced 1/2-inch slices
• 1 lb green beans (I used frozen French style)
• 1 1/2 Tablespoons olive oil
• 2 Tablespoon balsamic vinegar
• salt & black pepper, to taste
• 2 Tablespoons finely grated Parmesan cheese

Directions:

1. Preheat oven to 450°F. Prepare a large cooking sheet with foil or silicon mat.
2. Put green beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour into Ziploc. Close bag, shake and squeeze bag until beans and mushrooms are lightly coated. 
3. Arrange on the prepared large cookie sheet. Spread them out so mixture is not crowded. 
4. Roast for 20 minutes. Season with salt and pepper, then sprinkle with finely grated Parmesan.

~Recipe adapted from kalynskitchen.com

Toddler Muffins

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup brown sugar, or to taste
• 2 large bananas, mashed
• 1 (4.5 ounce) jar baby food squash
• 2 carrots, grated
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1/2 cup oat bran
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F. Grease 24 mini muffin cups or 12 standard muffin cups.
2. In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.

Recipe via Lori at allrecipes.com