Southwestern Barley and Vegetable Salad

3 cups chicken or vegetable stock
1 cup uncooked pearl barley
about 3/4 lb or so fresh green beans
1 small red pepper, chopped

Dressing:
1/4 cup olive oil
3 tbsp cider vinegar
2 cloves garlic, minced
zest & juice of one lime
1/4 tsp dry mustard powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper

In a large, heavy bottomed saucepan, bring the chicken or vegetable stock to a boil. Add the barley and simmer until barley is tender and liquid is almost all absorbed, about 45-60 minutes. While barley is cooking, chop the green beans into 1" pieces and steam or boil them until tender-crisp. In a small bowl, combine all dressing ingredients and mix until well-blended. In serving dish, combine the cooked barley with the green beans, peppers, and dressing, and stir gently until well combined. Refrigerate until serving. This will keep well for a couple of days in the fridge.

Mexican Chicken

4 -5 FROZEN boneless chicken breasts
1 (15 1/2 ounce) can black beans (I used 2.)
1 (15 ounce) can corn (I omitted.)
1 (15 ounce) jar salsa, any kind (
1 (8 ounce) package cream cheese (can use low fat/fat free)

Add all ingredients except cream cheese into crock pot. High for about 4-5 hours or until chicken is cooked. Shred the chicken and add cream cheese (just throw it on top!) and let sit for about 1/2 hour. Mix it up and enjoy.

Beef Enchiladas

4 medium tomatoes, seeded and chopped (about 2 cups)
2 medium red onions, chopped (about 2 cups), divided
1 medium red or green bell pepper, chopped (about 1 cup)
3 tablespoons of red-wine vinegar
1 pound lean ground beef
1 can (4 ounces) chopped green chilies, undrained
4 teaspoons of chili powder
1 can (15 ounces) crushed tomatoes
8 whole wheat tortillas, warmed
1/2 cup shredded Monterey Jack cheese

Directions
In a small bowl, combine fresh tomatoes, 1 cup of onions, bell pepper, and vinegar. Cover with plastic wrap and let stand for 30 minutes.

In a large skillet, cook beef over medium-high heat, stirring, until no longer pink, about 10 minutes. Using a slotted spoon, place beef on a paper towel-lined plate. Wipe out skillet.

Preheat oven to 400 F. Spray skillet with cooking spray. Add remaining onions, saut� over medium heat for 3 minutes. Add chilies and chili powder; cook, stirring, for 2 minutes. Add beef and crushed tomatoes. Simmer, stirring occasionally, for 15 minutes.

Spray a large baking dish with cooking spray. Spoon filling down center of each tortilla. Roll up tortillas; place them seam-side down in prepared dish. Spoon fresh tomato mixture over tops and sprinkle with cheese. Bake tortillas for 10 minutes. Serve immediately.

Beef and Broccoli Bake

1 lb lean ground beef
1/2 cup chopped onion
2 cups brown rice cooked in low sodium beef broth
10-oz pkg frozen chopped broccoli, thawed and drained
1 cup shredded reduced fat cheddar cheese-divided
3/4 tsp salt
1/2 tsp crushed thyme leaves
1/2 tsp black pepper
1 8oz can tomato sauce



Brown beef and onion in large non stick skillet over medium heat. Stir in rice, broccoli, 1/2 cup cheese, salt, thyme, pepper and tomato sauce. Turn into greased 2 qt baking dish and sprinkle with remaining 1/2 cup cheese. Bake at 350 for 20-25 minutes.

Black-eyed Pea, Green Pea, and Rice Salad

1 c Carrot; diced, 1/4"
1 c Peas
1/2 c Lemon juice
2 tb Water
2 tb Mustard
1 tb Tabasco sauce
1 cn Blackeyed peas
1 1/2 c Rice; uncooked
1/2 c Celery; diced, 1/4"
1/2 c Green onion
1/2 c Onions; diced
1 tb Parsley
1 ts Thyme


Cook rice. Cool as much as possible before combining.

Bring medium saucepan half full of water to a boil. Add carrots and boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain and rinse with cold water. Set aside.

Whisk lemon, water, mustard and hot pepper sauce in large bowl until well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery, onion, parsley and thyme. Mix well. Let stand at least 20 minutes.

Bean Salad

Green beans, French cut, 16 oz bag
1 cn Black eyed peas (16 oz)
2 lg Ripe tomatoes; chopped
1/2 c Parsley; chopped
4 Scallions; chopped
Juice of 2 lemons
1 tb Vegetable oil
Salt and pepper to taste


Steam and drain the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled.

Zucchini Pizza Bake

1 medium size zucchini slice length wise thinly
1 serving turkey breast lunch meat
1/2 cup chopped Onions
1/2 cup sliced fresh Mushrooms
1 cup, strips Green bell peppers
1/2 cup low fat cottage cheese
1/2 cup Hunt's Spaghetti Sauce (Garlic&Herb)
1 cup Cheddar Cheese Low Fat


place slices of zucchini in the bottom of 9X13 baking dish completely cover bottom. Layer meat, onions, mushrooms, bell peppers, cottage cheese, and spaghetti sauce in pan. Last sprinkle cheese over top. Place in a 350 degree oven and bake 25-35 minutes depending on the texture you prefer your veggies. We like ours with a little firmness so we cook for just under 25 minutes. This makes 9 large servings in a 9X13 baking dish.

Chicken Stroganoff

12 oz chicken BS breasts
1.5 tbls olive oil
i large onion
3 cups mushrooms
4 tbls sour cream
salt and pepper
chicken broth
Worcestershire Sauce
paprika
1 tbls parsley for garnish



Directions
flatten breasts to 1/2 inch thickness, and cut into 1 inch strips. slice the onion and cook slowly in the oil until soft , add the mushrooms and cook until browned. Remove and keep warm Increase the heat and cook the chicken quickly in small batches
and cook until lightly colored and cooked through 3-4 mins, remove to dish and keep warm. return all the chicken , onions and mushooms to the skillet and season.Add the chicken broth, Worcestershire Sauce and paprika.Stir in the sour cream and heat through, do not boil. sprinkle with parsley and serve.

Number of Servings: 4

Mango Black Bean Salad

1 15 ounce can of black beans
Lime Juice, .25 cup
Salsa, 2 tbsp
Wild Rice, .5 cup
Mangos, 2 fruit without refuse
Salt, .75 tsp
Pepper, black, .5 tsp
Olive Oil, 3 tbsp
1 cup green onion sliced thinly
3 Tbsp chopped cilantro



Directions
mix all ingredients in a big bowl

Number of Servings: 6

Crockpot Falafel

(15 ounce) can garbanzo beans (chick peas)
1/2 onion
1 tablespoon dried parsley
2 minced garlic cloves
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons lemon juice
3/4 cup breadcrumbs
2 tablespoons olive oil


Process the onion in a food processor until it's very finely chopped.

Add the spices, egg, garlic and lemon juice. Process until mixed.

Drain the beans and add to the food processor. Process with just a few pulses leaving some beans in chunks.

Transfer bean mixture to a bowl and add bread crumbs. It will be wet and sticky so you can form it into balls.

Pour the 2 Tablespoons of olive oil in the bottom of your crock pot.

Form bean mixture into golf ball size balls and flatten slightly.

Dip each side into the olive oil and nestle into the bottom of your crock pot. It's ok if they overlap or lay on top of each other.

Cook on high for 3 1/2 hours or until golden brown.

Layer into a pita or corn tortilla with fresh tomatoes, cucumbers and tangy ranch dressing.

Spinach Saganaki

1/4 cup chopped fresh dill
1/4 cup chopped Italian parsley
3/4 cup chopped green onions, both white and green parts
3/4 cup diced fresh tomatoes, 3/4” dice
1/2 - 3/4 cup roughly crumbled feta cheese
3 -4 Tbsp. olive oil
Salt
Freshly ground black pepper
1/2 pound spinach, or any roughly chopped, cleaned greens (6 packed cups raw, 1 1/2 cups cooked)

Preheat the oven to 400°F.

Mix together all the ingredients except the spinach.

Bring a large pot of salted water to the boil. Add the spinach and cook just until it wilts (NOTE: The length of cooking time depends on the greens used. Spinach is done after 10 seconds; tougher greens will take longer.) Drain the spinach, quickly squeeze out any excess liquid, and mix it with the other ingredients. (The recipe may be made ahead to this point.)

Put the greens mixture in a 9” glass pie pan or other shallow baking dish. Bake for 10 minutes. Serve immediately with crusty bread and olives.

Parmesan Zucchini Crisps

Sliced zucchini or squash
olive oil
salt & pepper
Parmesan Cheese

1. Lay out the sliced zucchini, drizzle with olive oil, sprinkle with salt & pepper, top with Parmesan cheese.
2. Put under the broiler for about 3-5 minutes or until nice and crispy.

Roasted Red Pepper Garlic Aioli Sauce

From Kalyn's Kitchen

1 jar roasted red peppers (12 oz.) or 2 freshly roasted red peppers (about 1 cup diced roasted red pepper)
1 T garlic puree or minced garlic (or a little less if you're not that into garlic)
1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
3 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste

Follow instructions for roasting and peeling freshly roasted red peppers if you're using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can. Coarsely chop peppers.

Put peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed. Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)

Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil. Season sauce to taste with sea salt and fresh ground black pepper.

I like this best when it's been chilled for an hour or two, which will slightly thicken the sauce. This aioli keeps for at least a week in the fridge, but you probably won't have it around that long!

Simple Lentil Loaf

Ingredients:
2 cups cooked lentils
1 cup quick oatmeal
1/2 cup onion, chopped
1 clove garlic, minced
2 cups tomato sauce
1-1/2 teaspoon Italian herb seasoning

Directions:
Preheat oven to 350 degrees. Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and press mixture into a lightly oiled loaf pan. Bake 50 minutes or until Simple Lentil loaf is cooked through.

Mexican Carnitas in the Crockpot

1.5 lb pork shoulder or loin, cubed
2 Tbsp oil
1 teaspoon ground cumin
Salt and pepper
2 garlic cloves
1/4 cup lime juice or juice from 1 lime
1/4 cup water

8 corn tortillas Salsa, diced avocado, sour cream dollops to garnish

Directions

In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper. Place in the base of the slow cooker. Add the garlic, lime juice, and water. Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks.

(Toast the corn tortillas in a warm skillet.)

Shredded Zucchini and Chickpeas over Polents

1 1/2 pounds zucchini (about 3 medium), ends trimmed and cut crosswise into 2" pieces
1 heaping teaspoon of kosher salt
3 cloves garlic, sliced thinly
1⁄2 teaspoon olive oil, divided
Cooking spray
1 15-ounce can of chick peas, drained and rinsed
1 scant cup of marinara sauce (NOTE: I used my homemade stash, but feel free to substitute what you've got.)
1 package of pre-made sundried tomato polenta, cut into 1⁄4" rounds (NOTE: I was super lazy, and bought the pre-made, fat-free stuff. You could also easily make your own.)
2 ounces of grated goat gouda (NOTE: I used Arina brand goat gouda.)
Salt and pepper to taste

1) Shred zucchini on the largest setting of a box grater. Toss with a heaping teaspoon of salt, place in a colander set over a bowl, and allow to drain, 15-30 minutes. Squeeze out as much liquid as possible.

2) Coat a non-stick pan with 1⁄4 teaspoon of the oil with several sprays of cooking spray, and heat over a medium heat. Add the garlic and sauté until aromatic and starting to browned, about 30 seconds. Add the zucchini, stir, and cook through, about 6-7 minutes.

3) Add chickpeas, and cook through, 1-2 minutes. Add sauce and saute until heated through, about 3-4 minutes. Transfer the mixture to a separate bowl, and season with salt and pepper.

4) Wipe out the pan, and heat the remaining oil over a medium heat. In several batches, add the polenta rounds, and sauté until just browned (roughly three minutes per side). In the center of each plate, arrange four polenta rounds so that their sides are touching (or in a "diamond" pattern). Top with a light coating of gouda. Mound the zucchini mixture on top, and sprinkle with additional gouda.

Mango Salsa

Makes 2 cups

1 small red jalapeño or serrano pepper, seeded and minced
Juice of 1 large lime
2 Tbs. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 cup minced red onion
1 large ripe mango, peeled, pitted and diced


Directions
In medium bowl, mix all ingredients. Cover and refrigerate for 30 minutes to allow flavors to blend.

Couscous Salad

1 c Couscous; Cooked
1 c Tomatoes; Diced
1 c Green Onions; Chopped
1 c Parsley; Chopped
1 1/2 c Garbanzo Beans; Cooked
1/4 ts Pepper
1/2 c Olive Oil
3/4 c Lemon Juice; Fresh
3 Cloves Garlic; Crushed
1/2 ts Dried Mint Flakes; Or 3X Fresh
1 ts Salt

Mix all ingredients and serve cold.

Bean and Basil Spread

1 cup chopped fresh basil
2 garlic cloves -- finely chopped
19 ounces canned chickpeas -- drained and rinsed or 2 cups cooked chickpeas
19 ounces canned cannellini (white kidney beans) -- drained and rinsed or 2 cups cooked beans
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
1 dash pepper


Combine all of the ingredients and puree in batches in food processor or blender until smooth. Refrigerate to blend flavors. Makes six cups.

Curried White Bean Sandwich Spread

3/4 c Water
1 Onion; finely chopped
1 c Diced celery
1 Green bell pepper; diced
1/2 c Diced carrot
2 Cl Garlic; minced
2 1/2 ts Curry powder
1/2 ts Ground cumin
1 tb Soy sauce
3 c Cooked white beans


Place the water in a saucepan and add all of the vegetables and the garlic. Cook, stirring occasionally, for 15 minutes. Stir in the curry powder, cumin, and soy sauce, and mix well. Remove from the heat. Add the beans; mix well. Place the mixture in a food processor or blender and process briefly until chopped but not pureed. Chill.

Quick Chickpea Gravy

Quick Garbanzo Gravy
Makes about 10 1/4-cup servings

Serve this gravy with potatoes, or as a topping for cooked green vegetables.

1 teaspoon toasted sesame oil
1 medium onion, chopped
1 1/4 cups water, divided
1 15-ounce can garbanzo beans, undrained
1/4 teaspoon poultry seasoning
2 teaspoons soy sauce, or to taste


Heat oil in a medium skillet. Add onion and 1/4 cup water. Cook over high heat, stirring frequently, until all liquid has evaporated. Add another 1/4 cup water. Continue cooking until the water has evaporated and onion is lightly browned. Add another 1/4 cup water, stirring to remove any pieces of onion that are stuck to the pan.

Transfer onion to blender. Add beans and their liquid, poultry seasoning, and remaining 1/2 cup water. Blend until completely smooth. Add more water for a thinner gravy, if desired. Return blended mixture to the skillet. Add soy sauce. Heat gently, stirring occasionally until hot.

Low Carb Colcannon with Cauliflower, Turnips, Leeks, Garlic and Cabbage

I would probably halve this recipe.

2 heads garlic
olive oil, divided
unsalted butter, divided
kosher salt to taste
4 turnips, peeled and cut into eighths
3 large leeks, white and light green part only, cleaned and cut into 1/2-inch slices
3 medium heads white cauliflower
1 medium head savoy cabbage



Cut tops off the heads of the garlic, peel away the outside paper down to what just covers the cloves and holds them together.
Place in a lidded oven-proof dish, drizzle with a small amount of olive oil, add a sprinkling of kosher salt and roast, covered, in a 350-degree oven for 1 hour. May be made ahead of time. Cover and keep in fridge.
Prepare the turnips and leeks, place in a roasting pan, dot with butter (approx. 1 tablespoon cut into pieces, or more, to your taste) and roast, covered, in a 350-degree oven until they are meltingly tender. Check periodically and lower the heat if they begin to burn. Loosen them from the bottom of the pan occasionally. May be made ahead of time. Let sit at room temp if making the entire dish on the same day, otherwise cover and chill.
Cut the cauliflower in florets and steam on the stove top, using a large pot and vegetable steamer, until they are very tender. Remove the florets from the steamer into a large colander and allow to drain. May be made ahead of time, same as above.
Heat a large pot of water to boiling.
Meanwhile, cut the savoy cabbage in half through the stem end. Using a sharp knife, remove the core from the end of each half. Cut the halves into quarters, or into pieces that will fit into the feed tube of your food processor.
Using the slicing blade, process each section of cabbage until they are all sliced.
When the water in the pot is boiling, drop the sliced cabbage in all at once and blanch it for one minute, possibly longer, just to tenderize the cabbage. It's ready to remove from its water bath just when it turns a brighter green and is slightly softened.
Drain the cabbage immediately through a large strainer set over a colander. Allow it to drain thoroughly.
As soon as the cabbage is done is when you will want to assemble the dish:
Using your food processor fitted with the regular blade, add the cauliflower, roasted turnips, leeks and garlic, and process until the mixture is smooth-ish, like whipped potatoes. I had to do this in several batches, removing the processed mixture to a large bowl as I went along.
Season the finished mash with kosher salt to taste.
Fold in the cabbage and mix well.
Mound into an ovenproof dish, dot with unsalted butter, and heat at 350-degrees for about 20 minutes, or until the mixture bubbles and the top is just golden brown.
Serve as a side addition to your Irish dinner, or pair it with your favorite fat,

Kale And Parsnips

1 c Onions, halved & sliced
1 c Parsnips, halved & sliced
1 tb Corn oil
1 c Water
2 tb Ginger, minced
1 qt Kale, veins removed & cut into bite-sized pieces


Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simer for 4 to 5 minutes. Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.

Celery and Mushroom Salad

10 ribs celery, washed & thinly sliced
1/4 lb. white mushrooms, washed & sliced
1/2 c. grated Parmesan or Romano cheese
3/4 c. olive oil
Juice of 1 lemon
Salt & pepper to taste (optional)


Toss all together and marinate at least 1 hour before serving.

Chickpeas Italiano

1 tb Vegetable oil + 1 tsp
1 1/2 c Onions; chopped in large chunks
1 1/2 c Green pepper; chopped in large chunks
2 Garlic cloves; finely chopped
1 lb Chick peas, canned; rinsed, drained
1 lb Tomatoes, canned, undrained; chopped
8 oz Tomato sauce, salt free or regular
1/2 ts Oregano
1/2 ts Basil


Heat oil in a large nonstick skillet over medium heat. Add onions, green pepper and garlic. Cook until onions are lightly browned, 10 to 15 minutes.

Add remaining ingredients, mixing well. Cover, reduce heat to low, and cook 20 minutes.

Spoon over noodles or rice.

Chickpea-Zucchini Curry

2 tb Safflower Oil
Sm Onion, chopped (1/4 cup)
Clove Garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
2 x Med Zucchini, sliced
Lg Tomato, cubed
15 oz Can Chick peas,drained(1.5 c
6 oz Can Tomato paste (2/3 c)
2 ts Curry powder, to taste
1 c Water
1/4 ts Black pepper

Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a saucepan. Add onion, garlic, mushrooms, and zucchini. Saute until zucchini is tender but not mushy. Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes. When pasta is done, drain well. Spoon vegetables over pasta. Garnish with scallion curls. VARIATIONS: - add 1-2 t finely minced gingerroot; saute with vegetables

Savory Garbanzo Beans with Vegetables

1 pound dried garbanzo beans sorted and rinsed
5 1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive or vegetable oil
2 cups sliced mushrooms
1 cup shredded carrots
4 medium green onions thinly sliced
2 cloves garlic finely chopped
2 tablespoons lemon juice
1-2 tablespoons prepared horseradish
2 teaspoons mustard


Place beans, water, salt and pepper in 3 1/2 to 6 quart slow cooker. Cover and cook on high heat setting 4-5 hours or until beans are tender. Heat oil in a 12 inch skillet over medium heat. Cook mushrooms, carrots, onions and garlic in oil about 5 minutes, stirring occasionally, until vegetables are tender. Stir vegetables into beans. Stir in remaining ingredients. Cover and cook on high heat setting 15 minutes to blend flavors.

Mediterranean Stew

1 Eggplant -- chopped
2 Zucchini -- chopped
1 Red or green bell pepper --Seeded/chopped
1 Onion -- chopped
3 lg Tomatoes -- chopped
2 cn Garbanzo beans -- (14 oz. ) drained/rinsed
1 cn Artichoke hearts packed in water -- (14 oz. ) Drained/quartered
1 tb Oregano
1 Freshly ground black pepper
1 Salt
1 Crushed red pepper flakes -- To taste/opt
1 pk Egg noodles -- cooked


Add all ingredients except for noodles to the slow cooker and stir well. Cook on low for 8 hours. Serve over the cooked noodles.

Chicken and Barley Stew

5 chicken breasts
1 cup barley
1 large onion
2 cups bacon pieces (I omitted this)
2 cups diced celery
3 cups kale
1 tsp leaves oregano
3 cloves garlic
1 cup parsley
1/2 tsp salt
6 cups water

1.Cut bacon, onion, celery, kale and mushrooms into small pieces. Chop garlic into small pieces. Cut chicken breasts in halves

2.Sauté bacon, onion, celery, mushrooms and garlic until cooked - onion should be translucent, bacon cooked but not hard.

3.Place chicken breasts, barley and spices on bottom of slow cooker. Add rest of ingredients.

4.Let cook in slow cooker until chicken is tender, and barley is soft (on low heat about 7 hours or on high heat about 4 hours).

5.Serve in bowls.

Spanikopita Chicken Meatballs

1 tbsp olive oil
1/2 onion, grated
3 cloves garlic, minced
1 box frozen chopped spinach, defrosted
3/4 cup crumbled feta cheese
1 lb ground chicken (I used 1 lb. ground turkey)
1 tbsp grill seasoning

Preheat oven to 400 degrees.

Defrost the spinach in the microwave, then place in a kitchen towel and squeeze to remove all the excess water. Place in a large mixing bowl with the rest of the ingredients and mix really well.

Roll into about 18 (1 1/2 inch) meatballs and place on a cookie sheet. Drizzle with a little bit more olive oil and place in oven and bake for about 12 minutes, turn over and bake for another 10-14 minutes or until the meatballs are golden brown and cooked all the way thro.

Tortillaless Enchiladas

4 chicken breasts, bone and skin removed
1 tbsp olive oil
1 tsp garlic powder
4 oz black olives, sliced
1/2 cup chopped onion
1/4 cup chopped green onion
1/4 cup cilantro, chopped
1 large whole diced tomato
10 oz green enchilada sauce
2 oz fat free sour cream
3/4 cup shredded monterey jack cheese, low fat
1/2 avocado
2 cups cooked brown rice
1 dash salt
1 dash pepper

1.Brush chicken (cut in halves) with olive oil, add salt, pepper & garlic powder to taste.

2.Grill 6-7 minutes each side. Remove to baking dish.

3.Top each piece with olives, onions, 1/2 of the green onions and 1/2 of the cilantro.

4.Mix together the enchilada sauce and the sour cream until blended. Pour the mixture over the chicken.

5.Top with cheese and bake at 350 °F (175 °C) for 20 minutes or until cheese bubbles.

6.Let it set for 5 minutes. Top with remaining green onion and cilantro. Add chopped tomato and diced avocado.

7.Serve with 1/4 cup brown rice and salad with extra virgin olive oil and lime.

Mushroom Casserole Recipe

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.
Serves about 8.

Country Herb Baked Chicken

1/2 cup low-fat buttermilk
2 teaspoons dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
4 skinless, boneless chicken breasts
1 cup whole-wheat bread crumbs
3 tablespoons chopped fresh parsley
2 tablespoons grated parmesan cheese
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 tablespoons SmartSpread, melted

Directions
In a medium bowl, combine buttermilk, mustard, salt, and pepper. Mix well. Add chicken; turn to coat. Cover bowl with plastic wrap and refrigerate for 15 minutes.

While chicken is marinating, preheat oven to 375. Line a baking sheet with foil and spray with cooking spray.

In a shallow bowl, combine bread crumbs, parsley, parmesan cheese, paprika, basil, tarragon, and thyme. Mix well. Add butter; toss to combine.

Remove chicken from marinade. Dredge chicken in bread crumb mixture; pat crumbs to adhere. Place on prepared baking sheet. Discard marinade in dish.

Bake until cooked through and no longer pink, about 35 minutes. Serve immediately.

Creamy Leek and Yogurt Soup

Creamy Leek and Yogurt Soup
about 1 1/2 quarts

2 large leeks
6 large cloves of garlic
4 tablespoons unsalted butter (I would replace this and use a tbs of olive oil)
1/2 teaspoon fresh ground black pepper
1 cup white wine
4 cups vegetable broth
1 cup plain yogurt

Cut the leeks in half lengthwise and wash thoroughly, making sure to get rid of all the sand and grit. Cut into half moons. Smash or mince the garlic cloves. Melt the butter in a heavy stockpot over medium heat. Saute the leeks and garlic very slowly, never letting them brown or burn. Cook until the leeks are nearly translucent - about 10 minutes.

Add the white wine and pepper and let cook for about five minutes, then add the broth and turn the heat to a simmer. Simmer for 45-60 minutes.

Puree in a blender - hold the lid down with a folded towel or you will end up with splattered soup all over the kitchen! Puree in two batches, adding half a cup of yogurt into each. Eat slightly cool like this, or return to the pan and warm very gently over low heat - do not let boil.

Quick Curry Tomatoes

2C rice
1T butter (can substitute olive oil)
2 cloves garlic
Small onion, chopped, about 1 cup
2 large tomatoes (can substitute 6 romas or 16 oz. can diced tomatoes)
1T curry
1/8 C brown sugar
Black pepper
1/4 C heavy cream or half-and-half (optional)

Instructions;
1. Gather up all your ingredients (photo #1). This cooks up pretty fast, so you don’t want to have to wander away to find something you need. As you can see in the photo, my onions are already chopped and frozen to save time. But chopping a fresh onion doesn’t take much time.

2. Start cooking rice. I have a rice maker I use, but you can also make it on the stove top. The goal is to have it done just as the tomatoes finish cooking. If it gets done a bit early, just remove it from the heat and cover.

3. Warm butter in a medium-size pan. When melted, add onion and garlic. Sauté over a medium heat, stirring occasionally.

4. While the garlic and onions are sautéing, prep the tomatoes. I quarter them, and remove the very center core. You can remove the seeds or not. If you leave them in, the final product will not be as thick. Next, dice the tomatoes, leaving the pieces fairly large.

5. Just as the onions start to turn translucent, add the tomatoes. If you are not done dicing, that is okay. You can add them as you get them done without any problems. Cook this mixture until the tomatoes are a bit soft, but not mushy. This will take about 3-5 minutes.

6. Now you are ready for spice! Stir in the brown sugar and ½ T of the curry. Let that cook for about a minute, then stir in cream, if desired. At this point, taste it. If you want, add the rest of the curry and pepper to taste. Adding dairy will mellow the flavors a bit, so tasting is the best way to make sure this isn’t overpowering or bland.

7. Scoop out rice onto dish, topping with curried tomatoes.

Alternate serving ideas;
- Serve over whole grain pasta, toast or biscuts.
- Mix with diced or shredded chicken and serve in a pita with a touch of goat cheese or plain yogurt.

Paneer

1/2 gallon milk (whole or 2%)
2-3 tablespoons lemon juice

Special Equipment:
a colander or strainer
cheesecloth or a clean kitchen towel (without "fuzzies!")

Line a colander with a double layer of cheesecloth. If you'd like to keep the whey for another purpose, set the colander over a bowl to catch the whey. Otherwise, you can just set it in your sink.

In a large sauce pan over medium-high heat, bring the milk to a boil. Keep an eye on it because it can boil over very quickly.

When it comes to a boil, turn off the heat and add 2 tablespoons of lemon juice. Stir until milk separates completely separates into curds and whey (see below). If it doesn't seem to be separating completely, add another tablespoon of lemon juice

Pour the mixture into the cheesecloth-lined colander. When it's cool enough to handle, gather the corners of the cheesecloth into a bundle and squeeze out as much of the excess liquid as you can.

This can be used it immediately as cottage cheese or ricotta cheese.

To press it into a solid cheese, set the bundle in the middle of a plate with a good lip to catch the liquid that will be squeezed out. Put another plate on top and press until the bundle has flattened into a 1-inch disk. Leave the plate on and weight it down with something heavy (like a few cans of tomatoes).

Press the cheese for at least 20 minutes, though an hour is ideal. Drain off the liquid that has collected and unwrap the paneer. Use or store immediately. The cheese will firm up even more in the fridge.

Pice de Gallo

Pico de Gallo
about 4 cups

2 medium tomatoes
1 green pepper
4 cloves garlic
1/2 large red onion
2 jalapenos
1 cup fresh cilantro
1/2 teaspoon salt
Juice of 1 lime
1/2 teaspoon cumin

Chop tomatoes fine and and set aside in a large bowl. Seed and roughly chop the green pepper, then process in a food processor with the garlic, red onion and jalapenos. Add the cilantro in at the end and process just until chopped. Mix with the tomatoes, salt, lime and cumin. Taste and season more if necessary. Serve immediately or refrigerate overnight.