Heat olive oil in a medium skillet over medium high heat.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
Serve immediately, topped with tortilla strips.
1, 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
2, 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked
1 large red bell pepper, finely diced
½ cup finely chopped red onion
½ cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1½ teaspoons finely chopped fresh rosemary
½ cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
¼ teaspoon salt
8 cups mixed salad greens
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper.
Combine the remaining ¼ cup lemon juice, 2 tablespoons oil and salt in a large bowl.
Add salad greens; toss to coat.
Divide the greens among 4 plates.
Top each with the tuna salad
10 ounces dried linguine or desired pasta
1 19 – ounce can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
3 tablespoons olive oil
½ c prepared pesto
Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
Combine cooked lemon peel, pesto, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add reserved cooking liquid, 1 tablespoon at a time, stirring until desired consistency is reached.
To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.
1 lb Brussels sprouts, washed and trimmed, halved or quartered
4 oz thick cut bacon, diced
½ c diced onion
2cloves garlic, minced
3 sprigs of fresh thyme or 1 tsp dry
1 oz Balsamic vinegar
½ – 1 c chicken stock
Salt and Pepper to taste
Bring a large saute pan to medium heat
Add bacon and render 2-3 minutes
Add onion and cook until translucent
Add garlic, thyme and Brussels. Cook 3-5 minutes until caramelized
Season with salt and pepper
Add vinegar and enough stock to moisten
Nonstick spray for baking
3 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup butter, melted and cooled1 tablespoon lemon extract
2 lemons, zested (2 teaspoons)
3 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
Lemon Glaze
1 cup powdered sugar
Meyer lemon or lemon juice
Preheat oven to 325 degrees F. Coat a 10-inch fluted tube pan with nonstick spray for baking; set aside.
In a very large mixing bowl whisk together eggs, milk, oil, butter, extract, and zest. Add flour, sugar, baking powder, and salt. Whisk until smooth. Pour into prepared pan.
Bake about 60 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan; cool. Drizzle with glaze.
Lemon Glaze
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
Serve immediately.
4 cups cooked quinoa (or brown rice)
1 cup cherry tomatoes, quartered
1 cup fresh spinach, packed
1 cup plain Greek yogurt
1 cup cheddar cheese, shredded
1-15 oz. can black beans, drained and rinsed
2 chicken breasts, cooked and chopped (or shredded)
2 tsp chili powder
½ tsp ground cumin
1 tsp salt
½ tsp pepper
Cheddar cheese, for sprinkling
Greek yogurt/sour cream or guacamole, for topping
Preheat oven to 350°F.
In a large bowl, combine all of the ingredients except for the extra cheese/yogurt for topping.
Mix until everything is coated evenly with the yogurt and spices.
Scoop the mixture into a casserole dish with a 2.75 quart capacity and smooth with a spatula.
Sprinkle with extra cheddar.
Bake at 350°F for 20-25 minutes, until heated through. Serve immediately with a dollop of Greek yogurt/sour cream or guacamole.
1 tablespoons freshly squeezed lemon juice (from about 2 lemons)
Kosher salt
8 ounces frozen and thawed artichoke hearts
2 cups yellow and red teardrop tomatoes (or cherry tomatoes), halved
1 cup thinly sliced basil
1/4 cup coarsely chopped Italian parsley leaves
6 medium garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 pound penne pasta
1 cup (4 ounces) crumbled ricotta cheese
Place the lemon juice, artichokes, tomatoes, basil, parsley, garlic, and olive oil in a large serving bowl, season generously with salt and pepper, and stir to combine. Set aside.
Meanwhile, cook the pasta according to the package directions. Drain and rinse under cold running water to stop the cooking process. Transfer the pasta to the bowl with the tomato mixture, add the ricotta, and toss to combine. Taste and season with salt and pepper as desired
Serves 8
Nutrition Information
Serving size: 1/8th Calories:187 Fat: 10.7g Saturated fat: 3.7g Carbohydrates: 4.3g Sugar: 1.1g Sodium:699mg Fiber:7g Protein:17.2 g Cholesterol: 176mg
Preheat oven to 400 degrees
Heat 1 tablespoon oil in skillet and cook onion and sausage until cooked through and onion is tender about 8-10 minutes
Add spinach, mushrooms, basil, salt and pepper.
Whisk 6 eggs and milk together and combine with sausage and veggies and pour into a buttered 9 by 13 baking dish.
Top with goat cheese.
Bake 20 minutes until cheese is melted and eggs are fluffy.
Preheat oven to 325. Spray and 8 x 8 pan with cooking spray. Set aside.
Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two.
(Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)
Mash the cauliflower using a potato masher until coarse. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.
3. Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Bake until hot and bubbly.
