MY TOP FIVE RECIPES:
Fire Chicken "wings"
1 kg chicken breast tenders
1/2 cup hot sauce
1 tbsp honey
1 tsp worstershire sauce
Mix together the sauce in a large bowl while the pan is heating up. Add in raw chicken stirring to coat. Dump the chicken into the pan and cook on high until the chicken is cooked the sauce starts to form sticky sauce!
Curried Quinoa Mango Salad
1 cup quinoa
1-2 ripe mangoes, peeled and chopped
1/2 red or yellow pepper, chopped
1/4 English cucumber, chopped
2-3 green onions or a chunk of purple onion, chopped
2 cups (packed) baby spinach, torn or sliced (optional)
half a 19 oz. can black beans, rinsed and drained
handful of torn cilantro (optional)
1/4 cup canola oil (I used olive oil and less of it!)
2-4 Tbsp. white wine or white balsamic vinegar
1 Tbsp. mango chutney, chopped if chunky (optional)
1 tsp. honey
1 tsp. curry powder or mild paste
1/4 tsp. cumin (I didn’t use cumin)
Rinse quinoa well under cool water in a fine sieve, then cook in a pot of boiling salted water over medium heat until tender but still firm to bite, stirring occasionally, about 15 minutes. (Just like you’d cook pasta.) Drain well, return to the pot, put the lid back on and let it steam – this will produce fluffy quinoa – until cooled.
Combine the oil, vinegar, chutney, honey, curry and cumin in a jar or small bowl and shake or whisk to blend. If you like, season the dressing with salt and pepper.
Put the quinoa, mango, vegetables and beans in a large bowl, drizzle with dressing and toss until well coated. Serves 4-6.
Mexican Rice Salad
1 tbsp chili powder
2 tsp cumin
Juice of 1 large lemon
1 tbsp olive oil
2 cups cooked rice
1 15-ounce can less sodium black beans (rinse them with water)
1 cup frozen sweet corn, thawed or canned rinsed with water
1 jalapeno or Serrano pepper, finely chopped
1/4 cup freshly chopped cilantro
Combine chili powder, cumin, lemon and olive oil. In a medium bowl, combine rice, black beans, jalapeno and cilantro. Pour dressing over rice and bean mixture and toss.
Leyann’s Cucumber Salad
1 med. cucumber, chopped
½ cup black olives
1 can garbanzo beans or chick peas, washed
1/3 cup red onion, chopped fine
¼ cup fresh parsley
2 Tbsp olive oil
3 Tbsp red wine vinegar
1 Tbsp agave
2 garlic cloves ~ optional
Salt and pepper to taste
Place all ingredients into a bowl and mix well add dressing and enjoy! This salad is best if used all at once instead of keeping over night. Serve at room temp.
Add one lemon juice or (1 Tbsp lemon/lime juice from a bottle) if you like more sour than sweet.
Healthy Broccoli Soup
- 1 large head of broccoli
- 1 carrot, diced
- 1 small onion, diced
- 1 clove garlic, minced
- olive oil
- 2 cups low sodium chicken broth
- 2 cups water
- 1 can fat-free evaporated milk
- 2 tbsp corn starch (mixed with 2 tbsp cold water)
- salt & pepper
- Remove broccoli florets from stalks. Cut larger pieces to bite-size.Trim and peel one broccoli stalk, dice. (Should equal the same amount as one carrot, diced.)
- In a large pot, heat drizzle of olive oil over medium-high heat. When up to temperature, add onion and sauté about 3 mins. Add garlic, sauté another minute…then add carrots and broccoli stalks. Continue to sauté until all veggies start to soften.Raise heat to high, add chicken broth and water. Bring to boil, then reduce to simmer for about 5 minutes.
- Add broccoli florets and simmer another 3 minutes (or until broccoli gets tender).At this point, you can either remove half the soup to a blender OR do what I did and use your immersion blender to puree at least half of the broccoli into the soup right in the pot. (Remove pot from heat while doing this).
- If you removed to blender, add blended soup back to pot and stir. Add the evaporated milk and corn starch mixture. Stir well and bring back to medium boil for about one minute until soup starts to thicken. Reduce heat and season.