Prosciutto & Chèvre Open Faced Sandwich

Ingredients:

Bread

Chèvre (blueberry vanilla chèvre)

Prosciutto

Plum

Balsamic glaze

Instructions:

Spread chèvre over bread followed by prosciutto, sliced plum and balsamic glaze. Enjoy!

Pork Chops with White Wine & Peach Sauce

Ingredients:

4 thin pork chops

1 peach

1/8 teaspoon turmeric 

1/8 teaspoon cinnamon 

1/8 teaspoon cumin

1/8 teaspoon thyme

1/2 cup white wine

1/2 cup chicken broth

1 cup cous cous

1 cup water

4 cloves garlic, chopped

Salt and pepper to taste

Instructions:

Season pork chops with salt and pepper. Cook over medium-high with a few tablespoons of vegetable oil. Cook for a few minutes on each side. Add 2 cloves chopped garlic. Once garlic is almost done, add chicken broth, white wine, chopped peaches, cumin, cinnamon, turmeric and thyme. Reduce heat to medium-low and simmer 5-10 minutes.

Saute 2 cloves chopped garlic in a pot with 2 tablespoons vegetable oil. Add water once garlic is starting to lightly brown. Bring to a boil. Add cous cous. Cover and remove from heat for five minutes. Fluff and stir in salt and pepper to taste.

Bacon Wrapped Chicken Over Rice

I found this recipe in 200 Really Easy Recipes, by Louise Pickford. 

Ingredients:

6 boneless chicken thighs

6 pieces of thick bacon

salt & pepper

1 teaspoon Trader Joe's South African Smoke (or other smoke seasoning)

1 teaspoon Trader Joe's BBQ Rub and Seasoning with Coffee and Garlic (or other BBQ rub)

2-3 cloves of garlic, chopped

1 1/4 cups long grain rice

2 cups chicken stock

1 teaspoon turmeric

1/2 teaspoon oregano

Instructions:

Season chick thighs with salt, pepper, smoke seasoning and BBQ rub. Wrap each piece of chicken with a piece of bacon (can secure with toothpick if desired). Saute chicken in an oiled dutch oven over medium-high heat until both sides are browned. 

Remove chicken from dutch oven and reduce heat to low. Add rice and garlic to the dutch oven and scrape the bottom with a wooden spoon. Cook until rice is golden. 

Add chicken stock, turmeric and oregano. Bring to a simmer. Add chicken back to the dutch oven and place on top of rice. Cover and bake for 50 minutes at 350 degrees Fahrenheit.

Beer Cheese Soup

Ingredients:

4 cups (32 oz) chicken broth

8 oz shredded sharp cheddar (Tillamook Extra Sharp)

1 12 oz amber or brown ale

2-4 cloves garlic, minced

1/2 cup flour

2 cups milk of choice (unsweetened original almond milk works great)

Pepper to taste

Instructions:

Sauté minced garlic with a small amount of vegetable oil over medium heat.  Add beer and broth and bring to a boil.  Reduce heat to a simmer. 

Warm 1 cup of milk in microwave, not hot. Whisk in flour until fully dissolved.  Add mixture to beer and broth.  Whisk together and add another cup of milk. Slowly add in cheese a small handful at a time, whisking until smooth. Simmer and continue to whisk for 10-12 minutes. The soup will begin to thicken.

Orange Chicken

Here is a healthier version of this delicious meal from Skinny Taste. I altered it just a little bit, but check out her blog too, so many amazing recipes.

Ingredients:

2 chicken breasts, cut into small pieces

2 Tablespoons corn starch

1 teaspoon ground ginger

salt & pepper

4 cloves chopped garlic

1 cup fresh or frozen vegetables of choice

Sauce:

1/3 cup orange juice

1/4 cup chicken broth

2 Tablespoons soy sauce

1-2 Tablespoons chili sauce (to taste)

2 teaspoons corn starch

1 Tablespoon orange zest

Instructions:

Mix all sauce ingredients together and set aside. Cut the chicken into bite size pieces and coat in corn starch, ground ginger, salt and pepper. Bring medium pan to medium-high heat with 2 tablespoons vegetable oil. Add the chicken and cook for about 5 minutes, or until golden and cooked through. Add the garlic and cook for about a minute. Add the sauce. Simmer until sauce has thickened.

If adding vegetables, add when you add the sauce. If using frozen vegetables, steam before adding to sauce. Serve over rice or rice noodles. Garnish with sesame seeds.

Garlic Chicken with Israeli Couscous & Butternut Squash

Ingredients:

1 small butternut squash, cubed

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1 8 oz box Israeli couscous

1 3/4 cup water

2 chicken breast

4-6 cloves garlic, minced
1/4 cup olive oil
1 tablespoon lemon juice
salt & pepper to taste

1 tablespoon pesto

4 tablespoons plain Greek yogurt

Instructions:

Preheat oven to 400 degrees Fahrenheit. Place chopped butternut squash on baking sheet and sprinkle with cinnamon, ginger, salt and pepper.

Mix together minced garlic, oil, lemon juice, salt & pepper. In a separate baking dish pour garlic sauce oven chicken breast. Bake for about 20 minutes or until squash is caramelized and chicken is cooked through.

Bring box of couscous and water to a boil in medium pot. Reduce to low and cover for 8-10 minutes or until water is absorbed. Mix pesto and Greek yogurt together with couscous. 

Serve all together. Leftovers are great reheated or served over a salad with more pesto & Greek yogurt mixed together for a dressing.

Seared Scallop & Apple Salad

Ingredients:
1/2 pound bay scallops

1/2 Granny Smith apple

1-2 Tablespoons vegetable oil

Salt & pepper

Slivered almonds

Parmesan cheese

Vinaigrette

Lettuce

Instructions:

Rinse and pat dry scallops. Top with salt and pepper. Bring pan to medium-high heat with vegetable oil. Cook scallops for 1-2 minutes each side, careful not to over cook. Thinly slice apple. Toss all ingredients together.

Broccoli & Swiss Stuffed Chicken

I found this delicious and easy recipe on Skinny Taste.

Ingredients:
1 large chicken breast, or 2 chicken breast cutlets

1 egg

1 Tablespoon water

1/2 cup bread crumbs or panko

1 slice of Swiss cheese
1/2 cup broccoli

Instructions:

Preheat oven to 350 degrees Fahrenheit. Whisk egg and water together in a small bowl. Pour breadcrumbs or panko in another small bowl. If using chicken breast, filet the breast into two thin halves. Place a half of slice of swiss on each filet. Place broccoli on top of swiss. Roll the chicken breast and secure with a toothpick. Dip into egg/water then into breadcrumbs. Place in a baking dish lined with foil and bake for 25-30 minutes, until cooked through.

Chinese Lettuce Wraps

Ingredients:

1 pound ground turkey or chicken

1 head of romaine

3-5 gloves of garlic, chopped

1/2 cup cashews, chopped

1/4 cup hoisen sauce

1-2 Tablespoons sweet chili sauce

1 Tablespoon soy sauce

1/2 chopped vegetables of choice

Instructions:

Chop all vegetables and cashews into small pieces.  Bring pan to medium-high heat with 2 tablespoons vegetable oil and add ground meat. Cook for 5-10 minutes or until fully cooked. Add garlic, cashews and vegetables and cook for another 3-5 minutes. Stir in hoisen sauce, sweet chili sauce and soy sauce. Serve in romaine leaves and enjoy.

Cilantro Lime Chicken

Ingredients:

1 large chicken breast, chopped

2 Tablespoons coconut oil

2 limes

2-3 Tablespoons fresh cilantro, chopped

Instructions:

Chop chicken breast into bite size pieces. Finely chop cilantro. Mix chicken, coconut oil, cilantro and the juice from the 2 limes together in a zip-loc bag. Let sit in the fridge for 2-4 hours. 

The coconut oil will solidify in the fridge. This is perfectly fine, but looks a little weird when you take the chicken out. You may use any other oil of choice if you prefer. 

Saute the chicken over medium-high heat for 3-5 minutes, until fully cooked. Serve over a bed of jasmine rice.

Sweet Potato & Turkey Shepherd's Pie

Ingredients:

2 medium sweet potatoes

3 cloves garlic

2 Tablespoons plain Greek yogurt

1/3-1/2 cup unsweetened almond milk (or other milk of choice)

1/2 lb ground turkey

1 medium onion

3/4 cup frozen mixed vegetables

1/3 cup chicken stock

1 Tablespoon tomato paste

few dashes Worschestershire sauce

1 Tablespoon flour

Instructions:

Preheat oven to 400 degrees Fahrenheit. 

Peel and chop sweet potato into large chunks. Boil for 15-20 minutes, or until fork tender. Chop and saute garlic over medium heat. Strain potatoes and return to pot or large bowl. Add garlic, Greek yogurt, and milk. Mash until smooth, add salt & pepper to taste. Set aside.

Cook ground turkey over medium-high heat with a few tablespoons of vegetable oil. Add a pinch of salt & pepper. Set aside.

Saute chopped onion until translucent. Add frozen vegetables, chicken stock, tomato paste, Worschestershire sauce, flour and turkey. Cook for a few minutes, or until frozen vegetables are thawed.

Evenly distribute turkey & vegetable filling into 3 ramekins. Top with mashed sweet potatoes. Bake for 20-25 minutes or until potatoes are golden.

*Double recipe for 6 ramekins or one 9 x 13 baking dish.

Coconut Chicken Curry

Ingredients:

2 cans light coconut milk

2 tablespoons curry powder

2 teaspoons turmeric

2 teaspoons ginger powder

cayenne to taste

2 chicken breasts

1 can bamboo shoots

1 cup frozen vegetables

salt & pepper

1 cup jasmine rice

Instructions:
Start by cooking the jasmine rice to package instructions. I did mine in my rice cooker which called for 1 cup rice and 1 1/2 cups water for about 30-40 minutes.

Chop chicken into bite size pieces and sprinkle with salt, pepper and a little bit of turmeric. Saute in a medium pan over medium-high heat for just a few minutes or until done, set aside.

In a medium pot bring coconut milk to a simmer and add curry powder, turmeric, ginger powder and cayenne. Add more or less cayenne depending on how spicy you prefer. Add the chicken, bamboo shoots and the frozen vegetables and simmer for 5-10 minutes. The sauce with thicken slightly. Serve over jasmine rice.

Apple Roasted Pork Tenderloin

Ingredients:

1-2 pound pork tenderloin

3 cloves of garlic, chopped

1 apple (used Braeburn), peeled and sliced

1 cup beef stock

1/4 teaspoon Trader Joe's South African Smoke (basil, paprika, garlic, salt)

1/4 teaspoon cumin

1/4 teaspoon rosemary

1/4 teaspoon thyme

pinch of cinnamon

salt & pepper to taste

Instructions:

Preheat oven to 425 degrees Fahrenheit. Coat tenderloin in salt, pepper and South African Smoke seasoning blend. Bring a dutch oven to medium-high heat with 2 tablespoons of vegetable oil, add the tenderloin. Sear each side for 2 minutes. Add chopped garlic for the last minute. Add stock, apple and the rest of the seasonings. Bring to a boil then cover and place in the oven for 20-27 minutes. The pork should reach an internal temperature of 145 degrees.

Remove the tenderloin and let rest for 3-5 minutes. Mash the apples with the broth until mostly smooth. Slice the tenderloin and serve with sauce.

If you want the apples to still be firm instead of mashed into the sauce, add to the dutch oven during the last 10 minutes of baking.

BBQ Chicken Stuffed Sweet Potato

Ingredients:

8 chicken breast tenderloins

4 sweet potatoes

1/3 cup BBQ sauce

2 teaspoons BBQ rub seasoning

1 teaspoon Worcestershire sauce

1 teaspoon liquid smoke

1/2 teaspoon Trader Joe's South African Smoke seasoning (or 1/4 teaspoons basil and 1/4 teaspoon paprika)

Instructions:
Add chicken, BBQ sauce, BBQ rub, Worcestershire sauce, liquid smoke and South African seasoning to the crock pot. Turn on low for 4 hours for fresh chicken and 6 hours for frozen. During the last hour, remove the chicken, shred it and bring it back to the crock pot for the remaining hour. Either microwave your sweet potatoes for 4-5 minutes for first potato and 2-3 more minutes for each additional potato or bake for 45-60 minutes in a 400 degree oven. Slice potato and fill with BBQ chicken, shredded cheese and a dollop of plain Greek yogurt. ENJOY!

Fig, Mozzarella, Prosciutto and Basil Pizza

Ingredients:

Flat bread

Fig butter/spread

Fresh mozzarella

Prosciutto

Fresh Basil

Instructions:

Preheat oven to 400 degrees Fahrenheit. Spread fig butter over flat bread. Slice the mozzarella and pat with a paper towel to remove excess liquid. Top mozzarella, prosciutto and basil onto the flat bread. Feel free to add basil before or after baking. Bake for 10-15 minutes or until bottom is golden brown.

Caprese Sandwich

Ingredients:

Bread

Tomato

Fresh mozzarella 

Fresh basil

Balsamic glaze

Salt and pepper

Instructions:

Slice tomato and mozzarella. Layer ingredients on bread and top with balsamic glaze. Serve with sweet potato bisque and enjoy!

Chicken Fajitas

Ingredients:
1 large chicken breast, chopped

6 small corn tortillas

2 tablespoons taco seasoning (use package or see below)

1 fresh bell pepper, chopped (or 1/2 cup frozen)

1 avocado

shredded cheddar cheese

plain greek yogurt

Instructions:

Saute chopped chicken over medium-high heat with 1 tablespoon taco seasoning and 2 tablespoons oil for 5-7 minutes or until fully cooked. Saute bell pepper over medium-high heat with 1 tablespoon of taco seasoning and 1 tablespoon of oil for 3-5 minutes. Heat up each tortilla over medium heat lightly sprayed with oil. Heat each side for about a minute, or until golden brown. Fill each tortilla with chicken, bell peppers, shredded cheese, avocado, and a dollop of plain greek yogurt. Enjoy!

Taco Seasoning from allrecipes.com
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

Roasted Chicken Drumsticks & Thighs

Ingredients:
3 chicken drumsticks

3 chicken thighs

2-3 sprigs of fresh rosemary

2-3 sprigs of fresh thyme

3 cloves of garlic, chopped

2 cups chicken broth

salt & pepper

Instructions:

Preheat oven to 375 degrees Fahrenheit. Heat a dutch oven to medium-medium high heat. Lightly coat the chicken in salt & pepper. Add a few tablespoons of oil to the dutch oven and add the chicken, skin side down first. Cook for 2-3 minutes then flip. Add the garlic and continue to cook for an additional 2-3 minutes. Add the chicken broth and deglaze the bottom of the pan with a flat, wooden spoon. Bring the broth to a boil then add the rosemary & thyme. Cover and bake in the oven for 30-45 minutes, or until chicken is fully cooked.

To use the remaining broth for a gravy start by removing all the broth from the pot. Bring the pot to a medium-medium high heat. Add 2 tablespoons of broth and 2 tablespoons of flour and whisk. Slowly add more and more broth and continue to whisk. Only add more broth when there are no chunks of flour left. Once all the broth is added, continue to simmer and whisk until thick.

Pad Thai

Ingredients:
1/2 pound firm tofu
1 package rice noodles (serves 2)
1 egg
1/4 cup smooth peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon lime juice
Sriracha or other hot sauce to taste
pinch of salt and pepper
sesame seeds & green onions to garnish

Instructions: 
Strain and chop tofu into small cubes.  Marinate in soy sauce and sriracha (to taste) for at least 30 minutes.

Combine peanut butter, soy sauce, sesame oil, lime juice and hot sauce to taste. Set aside.

Saute tofu in a lightly greased frying pan over medium-high for 5-10 minutes, or until desired doneness.  Reduce heat to medium and add scrambled egg.

Meanwhile, bring a pot of water to a boil.  Remove from heat and add rice noodles. Cook according to package instructions. I used fresh rice noodles and only soaked them for 30 seconds to a minute. You want to undercook them by about a minute. Strain and rinse in cold water to stop the cooking.

Add the noodles and peanut sauce to tofu. Toss all ingredients together for about a minute. Top with sesame seeds & green onions.

Turkey & Butternut Squash Stew

Feel free to use chicken which is how the recipe originally was on Cookin Canuck.

Ingredients:

1 butternut squash

1 can diced tomatoes with juice

1 quart turkey broth (or chicken broth)

1 cup quinoa

Cooked turkey (or chicken) 

1 medium onion, chopped

3 cloves of garlic, chopped

1 teaspoon oregano

Salt and pepper to taste

Instructions:
Shred cooked turkey. Peel and cube butternut squash. Cook half for 8-10 minutes or until almost soft. Cook other half of squash for 15 minutes and mash. Sauté chopped onion until translucent. Add garlic, salt, pepper and oregano. Add tomatoes, all of squash and turkey broth. Bring to a boil. Add quinoa and reduce heat to simmer and cover for 15 minutes. Add shredded turkey and simmer for 5 more minutes. Enjoy!