Beef Bourguignon

http://juice.clubw.com/recipes/beef-bourguignon-6352715321

Ingredients
1 Tbs	olive oil
1 pound	dry cured applewood smoked bacon
2½ pounds	chuck beef, cut into 1-inch cubes
	salt & freshly ground black pepper
1 pound	carrots, sliced diagonally into 1-inch chunks
2	yellow onions, sliced
2 cloves	garlic, minced
½ cup	Cognac
1 bottle	dry red wine
2 cups	beef broth
1 Tbs	tomato paste
1 tsp	fresh thyme
4 Tbs	butter, room temperature, divided
3 Tbs	all-purpose flour
1 pound	frozen whole pearl onions
1 pound	mushrooms, sliced & stems discarded

Information

Preperation Time: 15 Minutes
Cooking Time: 120 Minutes

Total Time: 135 Minutes

Servings: 6

Tags

Dinner, French, Beef, Stew

Instructions

1. Preheat oven to 250°F.   
2. Heat olive oil in a large Dutch oven. Cook bacon over medium heat for 10 minutes until lightly browned. Remove bacon with a slotted spoon and set aside. 
3. Dry beef cubes with a paper towel and sprinkle with salt and pepper. In batches, sear beef for 3-5 minutes, turning to brown all sides. Remove and set aside.
4. Cook the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper for 10-15 minutes in the fate in the pan, stirring occasionally until the onions are lightly browned. Add garlic and cook 1 more minute. Add Cognac, stand back and ignite with a match to burn off the alcohol.
5. Add beef, bacon, wine, beef broth, tomato paste, and thyme to the pan and mix. Bring to a simmer, put on the lid, and place in the oven for about 1 ¼ hour, or until the beef and vegetables are very tender.
6. Combine 2 tablespoons of butter and flour with a fork and stir into the stew. Add pearl onions to the stew.  
7. Sauté mushrooms in 2 tablespoons of butter until browned, then add to the stew. Simmer for about 15 minutes on the stove.
8. Season to taste.

Adapted from Ina Garten

Pumpkin Cheesecake Snickerdoodles.

http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.

Author: Alyssa

Serves: 24

Ingredients

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp. freshly-ground ground nutmeg
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract
• Filling Ingredients:
• 8 ounces cream cheese, softened
• ¼ cup sugar
• 2 teaspoons vanilla extract
• Cinnamon-sugar coating:
• ½ cup granulated sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• Dash of allspice

Instructions

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Notes

Recipe Source Bakeaholic Mama

Applesauce Pancakes

http://www.kitchentreaty.com/applesauce-pancakes-with-apple-cider-syrup/

Applesauce Pancakes? Oh yeah. Apple Cider Syrup? Oooooooh yeah. Kid-friendly and gruntworthy, this Applesauce Pancake recipe is easy to whip up, and is absolutely delicious, especially topped with the also-easy Apple Cider Syrup.

Author: Kitchen Treaty

Recipe type: Breakfast

Yield: 15 4-inch pancakes

Ingredients

• Syrup
• 1 cup brown sugar
• 2 cups apple cider
• 1 or 2 cinnamon sticks
• Pancakes
• 1 cup all-purpose flour
• 1 cup whole wheat flour (substitute another cup of all-purpose flour if you want)
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ⅛ teaspoon (or a hefty pinch) ground nutmeg
• 1¼ cups milk
• 2 eggs
• ⅔ cup applesauce
• 1 teaspoon vanilla extract
• 3 tablespoons melted unsalted butter

Instructions

1. Make the syrup. Over medium heat in a medium saucepan, combine the cider and brown sugar, then add the cinnamon stick. Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for about 30 minutes until the mixture is reduced by about ⅔. Remove from heat and let cool (it will thicken as it cools).
2. Make the pancakes. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
4. Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
5. Pour batter by ¼ cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick – you may have to spread it around a bit with the measuring cup after you pour it. Don’t fret if they’re not perfect circles – rustic is always good! Cook until browned by both sides, and pancake is cooked through.
6. Serve with Apple Cider Syrup.

Johnny Appleseed Bars

http://joanne-eatswellwithothers.com/2011/09/recipe-maida-heatters-johnny-appleseed-bars-and-a-review-of-thrive-foods.html

Tuscan Chicken Simmer

http://www.kraftrecipes.com/recipes/tuscan-chicken-simmer-111677.aspx?cm_mmc=eml-_-rbe-_-20130903-_-1035&cm_lm=9DA8479D002A73BC9A142204BB7EA792

time

prep:

25 min

total:

25 min

servings

total:

4 servings

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What You Need

4

small  boneless skinless chicken breasts (1 lb.)

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4

cup  water

1/4

cup  pesto

2

cups  grape tomatoes

1

cup  KRAFT Finely Shredded Italian* Five Cheese Blend

Make It

COOK chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
ADD next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
RETURN chicken to skillet; spoon sauce over chicken. Cook 1 min. or until chicken is heated through. Sprinkle with shredded cheese.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Healthy Living

Save 40 calories and 5g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.

Serving Suggestion

Spoon over hot cooked ravioli or fettuccine.

Substitute

Prepare using cherry tomatoes.

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Ricotta Gnudi

http://www.bonappetit.com/recipes/2013/02/ricotta-gnudi-with-pomodoro-sauce

Maple Balsamic Quinoa Salad

http://cleaneatingmag.com/recipes/dinner-tonight/maple-balsamic-quinoa-salad/

INGREDIENTS:

• 1 2/3 cup quinoa, rinsed
• 1/3 cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 1/3 cup pure maple syrup
• 1 cup dried cranberries or cherries (TIP: Look for unsweetened or naturally sweetened varieties.)
• 1 cup raw unsalted chopped pecans
• 4 to 5 scallions, thinly sliced
• 1 tsp sea salt, plus additional to taste

INSTRUCTIONS:

1. Cook quinoa according to package directions. Let cool completely.
2. Prepare dressing: In a small bowl, whisk oil, vinegar and maple syrup.
3. Add 3/4 cup dressing to quinoa. Stir in cranberries, pecans, scallions and salt. Refrigerate overnight. Serve cold or at room temperature; just before serving, stir in remaining 1/4 cup dressing and season with salt.

Nutrients per serving (1 cup quinoa salad): Calories: 325, Total Fat: 12 g, Sat. Fat: 1 g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 4.5 g, Carbs: 49 g, Fiber: 5 g, Sugars: 20 g, Protein: 7 g, Sodium: 247 mg, Cholesterol: 0 mg

Tamari Honey Chicken with Broccoli & Almond Butter Sauce

http://www.cleaneatingmag.com/Recipes/Recipe/Tamari-Honey-Chicken-with-Broccoli-Almond-Butter-Sauce.aspx

INGREDIENTS:

• 4 tsp low-sodium tamari, divided
• 2 tbsp raw honey, divided
• 2 tsp finely chopped fresh ginger
• 1 tsp sesame oil
• 8 boneless, skinless chicken thighs (about 1 1/4 lb), trimmed of fat
• 4 cups broccoli florets
• 2 tbsp raw or roasted natural unsalted almond butter
• 1 tbsp rice vinegar
• 1 tsp Sriracha or hot sauce, optional

INSTRUCTIONS:

1. Preheat oven to 425˚F. In a large bowl, whisk together 2 tsp tamari, 1 tbsp honey, ginger and oil. Add chicken and toss to coat. Transfer to a parchment-lined baking sheet in a single layer and roast for 10 minutes, until cooked through. (NOTE: The USDA recommends cooking to an internal temperature of 165˚F when tested with a food thermometer.)
2. Meanwhile, fill a large pot with water and fit with a steamer basket. Bring to a boil and add broccoli. Steam for 3 to 4 minutes, until tender-crisp.
3. Meanwhile, whisk together almond butter, remaining 2 tsp tamari, remaining 1 tbsp honey, vinegar and Sriracha, if desired. Divide chicken and broccoli among serving plates and drizzle broccoli evenly with almond butter sauce.

Nutrients per serving (2 chicken thighs, 1 cup broccoli, 1 tbsp sauce): Calories: 288, Total Fat: 12 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 3 g, Carbs: 14 g, Fiber: 2 g, Sugars: 9 g, Protein: 32 g, Sodium: 529 mg, Cholesterol: 93 mg

http://blog.williams-sonoma.com/sweet-dark-cherry-clafouti/

Sweet Dark Cherry Clafouti

Mar 20 6:31 am by Williams-Sonoma Editors Leave a Comment

Ripe cherries are one of spring’s greatest treats. Here, the sweet, dark fruits are baked into a clafouti, a rich but simple custard that perfectly showcases their bright flavors.

Sweet Dark Cherry Clafouti

Unsalted butter for greasing
1 lb. (500 g.) dark sweet cherries, pitted
1 cup (8 fl. oz./250 ml.) whole milk
1/4 cup (2 fl. oz./60 ml.) heavy cream
1/2 cup (1 1/2 oz./45 g.) sifted cake flour
4 large eggs, at room temperature
1/2 cup (4 oz./125 g.) granulated sugar
1/8 tsp. salt
1/2 tsp. pure almond extract
Confectioners’ sugar for dusting

Position a rack in the upper third of the oven and preheat to 350 degrees F (180 degrees C). Butter a shallow 1 1/2-qt. (1.5-l.) baking dish. Arrange the cherries in the prepared dish.

In a saucepan over medium-low heat, heat the milk and cream until small bubbles appear around the edges of the pan. Remove from the heat and vigorously whisk in the flour, a little at a time, until no lumps remain.

In a bowl, whisk together the eggs, granulated sugar and salt until creamy. Whisk in the milk mixture and the almond extract. Pour over the cherries. Place the dish on a baking sheet. Bake until browned, 45-55 minutes. Transfer to a rack to cool. Dust with confectioners’ sugar and serve warm. Serves 6.

Creamy Tomato & Basil Pasta Bake

http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=127468#category=817&subcategory=

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

2

cups  frozen broccoli and cauliflower florets, thawed, drained

1

tub  (10 oz.) PHILADELPHIA Tomato & Basil Cooking Creme

1/2

cup  fat-free reduced-sodium chicken broth

2

cups  hot cooked penne pasta

1/2

cup  KRAFT Shredded Mozzarella Cheese

6

 RITZ Crackers, crushed (about 1/4 cup)

2

Tbsp.  KRAFT Grated Parmesan Cheese

1

Tbsp.  butter, melted

Make It

HEAT oven to 350ºF.
COOK chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook and stir 2 to 3 min. or until heated through.
ADD cooking creme and broth; cook and stir 3 min. Stir in pasta and mozzarella. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
BAKE 15 min. Meanwhile, mix cracker crumbs, Parmesan and butter.
STIR casserole; top with crumb mixture. Bake, uncovered, 5 min. or until topping is golden brown.

Kraft Kitchens Tips

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing to round out the meal.

Substitute

Substitute your favorite frozen vegetable for the frozen broccoli and cauliflower florets.

servings

total:
4 servings, about 1-1/2 cups each

Pampered Chef Deep Covered Baker Apple Cake

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1505511

If you have a Deep Covered Baker from Pampered Chef you will love this quick recipe. Your pantry should never be without cans of Apple Pie Filling & a cake mix...just in case company stops by!

Minutes to Prepare: 2

Minutes to Cook: 18

Number of Servings: 12

Ingredients

2 - 21 oz cans of apple pie filling
1 - 18.5oz yellow cake mix
1 stick of butter or margarine (I use Best Life Buttery Baking Sticks in the nutrition calculations)

NOTE: You could lower the calories by using No Sugar Added Pie Filling

Directions

Serving Size is 1/12 of the cake

Spoon apple pie filling into the bottom of the covered baker. Sprinkle evenly with cake mix. Melt butter and drizzle evenly over the cake mix. Microwave for 18 minutes. Enjoy!

Beef and Vegetable Stir Fry

BJ's Member Journal 2012

INGREDIENTS

1 lb fresh asparagus
12 oz top round steak
3 tbsp flour
1/4 cup teriyaki sauce
1/2 tsp honey
1/4 cup water
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
3 tbsp vegetable oil
4 carrots
1 each red and yellow bell peppers, cut into 1/2" strips
1 cup sliced white mushrooms
1 cup broccoli florets
1/2 small red onion, sliced (1/2 cup)
2 cups brown rice or quinoa

DIRECTIONS

Trim off asparagus ends and cut spears into 1" pieces. Peel carrots and slice diagonally into 1/4" coins. Set both aside.

Slice steak thinkly and place in ziploc back with flour. Shake to coat and set aside.

In small bowl, whisk together 1 tpsp oil in large skillet or wok over medium-high heat until very hot. Carefully add steak and carrots to pan, stir-fry for 4 minutes.

Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.

Add remaining vegetables and stir-fry 3 minutes. Serve immediately over brown rice or quinoa.

Shrimp Fra Diavolo

Cooking Light Jan/Feb 2010, p 182

INGREDIENTS
8 ox uncooked linguine
2 tbsp EVOO, divided
1 1/2 tablespoons minced garlic, divided
1 pound medium shrimp, peeled and deveined
3/4 cup diced onion
1 tsp crushed red pepper
1/2 tsp dried basil
1/2 tsp dried oregano
2 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 3/4 cup canned crushed tomatoes
1/4 teaspoon salt
1 (14.5 oz) can diced tomatoes, drained

DIRECTIONS

Cook pasta according to package, drain and keep warm.

While pasta cooks, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; saute for 3 minutes or until shrimp are done. Remove from pan, keep warm.

Add remaining 1 tablespoon oil and onion to pan, saute 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Baked Spinach and Artichoke Dip

Clean Eating, June 2011, p 35

INGREDIENTS

1 1/2 cup frozen cauliflower florets
4 oz 1/3-less-fat cream cheese
9-11 tbsp low-fat milk, divided
Olive oil cooking spray
1 medium onion, chopped
3 cloves garlic, minced
1 10 oz box frozen chopped spinach, thawed and squeezed to remove excess water
1 8 oz box frozen artichoke hearts, thawed and chopped
1/4 packed cup fresh dill sprigs, thick stems removed
1/2 tsp salt
1/4 tsp ground cayenne pepper
5 scallions, chopped
2 oz (1/2 cup) Monterey Jack or mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350F. Cook cauliflower according to package directions (you should have 1 cup cooked). Place cauliflower in bowl of food processor and add cream cheese and 3 tbsp milk. Puree until smooth; transfer to large bowl.

Coat nonstick skillet with cooking spray and heat on medium. Add onion and cook until lightly browned and soft, 8-10 minutes. Add garlic and cook for 1 minute more. Transfer mixture to food processor. Add spinahc, artichokes, dill, 1/2 tsp salt, and cayenne. Add 6 tbsp milk, puree until mixture is easily spreadable. If necessary, add additional milk to thin. Transfer to bowl with cauliflower mixture. Add scallions and stir until combined. Add additional salt and cayenne as needed.

Transfer mixture to 8 or 9 inch square baking dish and cover with oil. Bake for 20 minutes. Discard foil and sprinkle with cheese. Back for 10 minutes more, until cheese is melted and dip is heated.

Chicken Cacciatore with Spaghetti Squash

Uses crock pot.
Recipe from Clean Eating January/February 2012, p 54.

INGREDIENTS

6 4oz boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 tbsp olive oil, divided
1 large yellow onion, sliced
2 cups frozen sliced mixed bell peppers
10 oz sliced baby portobello mushrooms
1 26.46oz carton chopped tomatoes
1 cup low-sodium chicken broth
6 tbsp tomato paste
4 tbsp balsamic vinegar
4 cloves garlic, minced
2 tsp dried oregano
3/4 tsp red pepper flakes
2-3 sprigs fresh rosemary
6lb spaghetti squash (2-3 large squash), halved lengthwise and seeded
6 tbsp grated low-fat Parmesan cheese
1/4 cup chopped or whole fresh basil

DIRECTIONS

Sprinkle salt and pepper on all sides of chicken, dividing evenly. In a large nonstick skillet, heat 1tsp oil on medium. Add one-third of chicken to skillet in single layer and cook for 1-2 minutes per side, until lightly browned. Transfer to slow-cooker. Working in batches, repeat with remaining 2 tsp oil and chicken.

To slow cooker, add onion, bell peppers, mushrooms, tomatoes, broth, tomato paste, vinegar, garlic, oregano, and pepper flakes. Stir to combine and nestle rosemary on surface. Cover and cook on low for 6-8 hours.

Pierce squash skin with a fork. In a large pot, add 2 inches of water and 1 squash half, skin side up. Cover and boil for 2 minutes. Remove squash and transfer to clean work surface. Repeat with remaining squash halves. Scrap stringy flesh from skin, separating into strands.

Remove and discard rosemary from chicken mixture. Stir and spoon over top of squash. Garnish with Parmesan and basil.

Chicken Paprikash and Roasted Potato Wedges

Recipe from Clean Eating Jan/Feb 2012, p 74

INGREDIENTS

3 oz sun-dried tomatoes
1 lb redskin potatoes, cut into 8 wedges each
1 tbsp olive oil, divided
1 yellow onion, thinly sliced
1 lb chicken breasts, trimmed of fat and cut into 1/2 inch medallions
3 cloves garlic, minced
1 tbsp sweet paprika
1/2 plain Greek yogurt
Pepper to taste

DIRECTIONS

Preheat oven to 425F. Bring a kettle or small pot of water to boil.

In a small bowl, add tomatoes and enough boiling water to cover completely. Let sit for 20 minutes. Drain and chop finely.

Line a large baking sheet with parchment paper. Add potatoes and drizzle with 2 tsp oil. Toss well to coat and spread evenly on sheet. Bake for 40 minutes, flipping halfway through.

In large nonstick skillet, heat remaining 1 tsp oil on medium for 1 minute. Add onion and cook, stirring occasionally, for 10 minutes. Add tomatoes, chicken, garlic, paprika, and 1/4 cup water. Stir well and cook for 5 minutes, turning chicken halfway, until thickest piece is cooked through. Remove from heat and stir in yogurt. Divide chicken mixture and potatoes among serving plates. Garnish with pepper.

Garlic-Cilantro Shrimp Rotini

Clean Eating, Oct 2011, p 24.

INGREDIENTS

• 2 cups fresh cilantro
• 1 tsp dried oregano
• 3 cloves garlic
• 1 tsp red pepper flakes
• 1/3 cup olive oil
• 2 1/2 tbsp red wine vinegar
• Salt and pepper, to taste
• 8 oz whole-wheat rotini pasta
• 20 medium raw shrimp, peeled and deveined

DIRECTIONS

1. Preheat broiler to high. Line large baking sheet with foil.

2. Prepare sauce: In the bowl of a food processor, pulse cilantro, oregano, garlic and red pepper flakes until combined. While food processor is running, add oil and vinegar. Stir in salt and pepper, set aside.

3. Cook pasta, set aside

4. Arrange shrimp on sheet, transfer to oven and broil for 3-5 minutes, turning once, until pink.

5. In a large saucepan on medium, add pasta and garlic-cilantro mixture and cook, stirring often, for 1 minute. Reduce heat to medium-low, and shrimp and stir to combine.

Pomegranate-Chipotle Chicken

Clean Eating, Oct 2011, p 49

INGREDIENTS

• 1 cup quinoa
• 2 tsp olive oil
• 4 4oz boneless, skinless chicken breasts
• 1/4 tsp sea salt
• 1/4 tsp fresh ground pepper
• 1 cup 100% pomegranate juice
• 1 tbsp minced chipotle chiles in adobo sauce
• 1 tsp chile powder
• 1 tsp ground cumin
• 1/2 tsp mustard powder
• 1 cup frozen green peas
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Cook quinoa according to package directions

2. In large skillet, heat oil. Season both sides of chicken with salt and pepper. Add chicken to skillet to cook for 1-2 minutes per side, until golden brown.

3. In medium bowl, whisk pomegranate juice, chipotle chiles, chile powder, cumin, and mustard powder. Add mixture to skillet and bring to a simmer. Reduce heat to medium, partially cover and simmer for 5 minutes, undisturbed, until chicken is cooked through. Add quinoa, peas and parsley to skillet, stir to combine and cook for 1 minutes, until thoroughly heated.

Mango Mojito Chicken

Clean Eating, Oct 2011, p 52

INGREDIENTS

• 2 tsp olive oil
• 4 4oz boneless, skinless chicken breasts
• 1/4 tsp sea salt
• 1/4 fresh ground pepper
• 2 ripe mangos, pitted and diced
• 1 green bell pepper, chopped
• 1 cup chicken broth
• 1/3 cup chopped scallions
• 2 tbsp chopped fresh mint
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp grated garlic
• 2 cups cooked brown rice

DIRECTIONS

1. In large skillet, heat oil on medium-high. Season both sides of chiken with salt and black pepper. Add chicken to skillet and cook for 1-2 minutes per side, until golden brown

2. Add mangos, bell pepper, broth, scallions, mint, lime juice, lime zest, and garlic and bring to a simmer. Reduce heat o medium, partially cover and cook for 5 minutes, undisturbed, until chicken is cooked through. Add rice to skillet and stir to combine. Cook for 1 minutes to heat through.

Greek Quinoa and Avocado Salad

http://shine.yahoo.com/food/recipes/greek-quinoa-and-avocado-salad-536434.html;_ylt=Ar_l1dXAmlycMd5RyGzHTpXkgKU5;_ylu=X3oDMTFxanR0bWlzBG1pdANSZWNpcGUgV2Vla2x5IEluZGV4IG1vZHVsZQRwb3MDMjEEc2VjA01lZGlhUmVjaXBlSW5kZXg-;_ylg=X3oDMTJiZmg2MnBwBGludGwDdXMEbGFuZwNlbi11cwRwc3RhaWQDBHBzdGNhdANmb29kfHdoYXQtMzktc2ZvcmRpbm5lcgRwdANzZWN0aW9ucwR0ZXN0Aw--;_ylv=3

• 1/2 cup uncooked quinoa, rinsed and drained*
• 1 cup water
• 2 roma tomatoes, seeded and finely chopped
• 1/2 cup shredded fresh spinach
• 1/3 cup finely chopped red onion (1 small)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Spinach leaves
• 2 ripe avocados, halved, seeded, peeled, and sliced**
• 1/3 cup crumbled feta cheese

1. 1In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
2. 2Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
3. 3Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.
4. 4*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
5. 5**Note: Brush avocado slices with additional lemon juice to prevent browning.