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 … Continue reading »
Jan
03
Jan
03
CHICKEN JAMBALAYA
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 … Continue reading »
Jan
03
SURPRISING SPLIT PEA HUMMUS
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 … Continue reading »
Jan
03
AVOCADO AND BEAN BURRITO
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. … Continue reading »
Jan
03
INDIAN SPICED CASHEWS
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 … Continue reading »
