Jan
03
1 cup fat-free ranch dressing
½ cup fat-free mayonnaise
½ tsp. dry mustard
1 Tablespoon chopped fresh chives
½ tsp. dried dill
Black pepper
4 thinly cut chicken breast cutlets
2 Tablespoons olive oil
Combine all ingredients except oil; marinate overnight. In large skillet, heat oil over medium heat, brown cutlets on both sides until cooked through, about 7 minutes.
Jan
03
8 oz. turkey sausage
1 ½ lb. boneless, skinless chicken breast
2 green bell peppers, diced
1 onion, chopped
2 tsp. smoked paprika
1 can diced tomatoes
1 cup rice
8 oz. frozen sliced okra- 2 cups thawed
Heat a dutch oven over medium high heat. Ad the sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
Add the chicken and black pepper to taste. Cook until no longer pink, about 5 minutes.
Add the bell pepper, onion and paprika and cook, stirring occasionally until the vegetables have softened-about 2 minutes. Stir in the tomatoes, rice and ¾ cup water and bring to a boil. Scrape down the sides of the pan to make sure all rice grains are submerged in liquid.
Cover the pan, lower the heat and simmer until the chicken, vegetables and rice are tender and almost all the liquid has absorbed, about 20 minutes.
Stir in the okra and simmer until bright green, about 10 minutes. Remove the pan from heat, cover and let steam for 10 minutes.
Jan
03
1 cup dry split peas
2 ½ cups water
1 bay leaf
1 Tbsp. olive oil
1 garlic clove, minced
1 Tbsp. fresh lemon juice
1 Tbsp. tahini
In a medium pan, place split peas, water and bay leaf. Bring to a boil. Cover, reduce the heat and simmer for 40 min. or until peas are tender and liquid is absorbed, stirring occasionally.
Take the bay leaf out, discard and let peas cool.
Place in a food processor and add cooked peas, olive oil, garlic, lemon juice and tahini. Process until smooth.
Serve with freshly cut veggies.
Jan
03
2 cups shredded romaine lettuce
2 Tbsp. yellow onion, chopped
½ medium avocado, peeled, pitted, and chopped
2 Tbsp. chopped cilantro
4 Tbsp. chunky tomato salsa
½ cup non-fat vegetarian refried beans
2 sprouted whole wheat tortillas
Mix the lettuce, onion, avocado, cilantro, and salsa in a medium bowl until the veggies are evenly coated. Smear half the beans on each tortilla, fill with veggies and wrap burrito style.
Jan
03
2 cups raw, unsalted cashews
2 tsp. EVOO
1 tsp. curry powder
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. ground fenugreek
½ tsp. ground chili powder
Preheat the oven to 300 degrees. Toss the cashews and EVOO together on a baking sheet.
In a small bowl, mix together the spices and then sprinkle over the cashews, turning the cashews to coat thoroughly.
Bake for about 10 minutes, until golden brown and fragrant. Serve warm.
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