Greek Salad

Greek Salad

Salad:

  • 1 or 2 heads romaine lettuce–rinsed, dried and chopped
  • 1 bell pepper, chopped (I used orange)
  • 1 cucumber, halved lengthwise and sliced
  • 1 cup crumbled feta
  • 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

  • 1/2 cup + 2 Tbs olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • 3/4 tsp onion powder
  • 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

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Spicy Garlic Lime Chicken

  • 1 1/2 t salt
  • 1/2 t black pepper
  • 1/2 t garlic powder
  • 1/2 t dried thyme
  • 1/2 t dried parsley
  • 1/2 t cayenne pepper
  • 1/4 t onion powder
  • 1/8 t cayenne pepper
  • 1/8 t paprika
  • 2 T butter
  • 2 T olive oil
  • 2 3/4 pounds chicken breasts
  • 1 T garlic powder
  • juice of one lime

In a small bowl mix together the spices (through paprika). Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large skillet over medium heat. Saute chicken until golden brown, about six minutes on each side.

Mix 1 T garlic powder with lime juice and sprinkle it over chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Serve with brown rice.

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Skinny Chunky Monkey Cookies

  • 3 ripe bananas
  • 2 cups old-fashioned oats
  • 1/4 cup creamy peanut butter
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsweetened applesauce
  • 2-4 tablespoons honey (depending on how sweet you like it)
  • dash of cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips (optional)

Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes (these cookies retain their shape and don’t spread out on the cookie sheet, so keep that in mind).

Recipe from Six Sisters’ Stuff

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Sir Ben’s Cheesecake

Chocolate Chip Cheesecake

Easy and delicious!

  • 2 sticks cream cheese, softened
  • 1/2 cup honey granules (or sugar)
  • 2 eggs
  • 1 batch Chocolate Chippers dough (or two [18 oz.] tubes of chocolate chip cookie dough)

Cream the cream cheese, honey granules, and eggs until smooth. Grease a 9″ x 13″ baking dish. Press half the cookie dough into the pan. Spread the cream cheese mixture over top. Crumble the remaining dough on top and lightly press into the cream cheese. Bake at 350 degrees for 35 minutes or until set. Allow to cool, and then refrigerate. Serve & enjoy! 🙂

Adapted from Most Requested Recipes

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Baked Ziti with Ricotta

13 oz. ziti pasta (or pasta of choice)
1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1 cup ricotta cheese, divided
1 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan, divided
1 egg
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp oregano
1/3 cup (packed) fresh basil leaves, finely chopped (plus more for garnish, if desired)
2 cups (packed) fresh spinach
Salt and pepper to taste

Instructions:

  1. Cook pasta according to instructions on the box. Drain, rinse under cold water, and set aside.
  2. Heat 2 Tbs olive oil in a skillet over medium heat; brown the ground beef, adding the onion and garlic halfway through cooking time. Drain and rinse the meat.
  3. Return the meat to the skillet and add tomatoes and sauce, Italian seasoning, salt and pepper to taste, and chopped basil leaves. Let the sauce simmer on low for about 20 minutes, stirring occasionally. Remove from heat.
  4. Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish and set aside.
  5. In a large bowl, mix together ricotta cheese, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, and an egg. Season with salt and pepper. Stir in about 1½ cups of the cooked tomato sauce mixture. Pour the pasta into the bowl with the cheese mixture and toss to coat.
  6. To assemble the casserole, place half the coated pasta into the greased baking dish. Layer with spinach. Add the rest of the coated pasta. Pour remaining sauce over top. Sprinkle with remaining cheddar cheese and Parmesan cheese.
  7. Bake uncovered for 20 minutes, or until lightly browned and bubbling around the edges. Remove from oven and let stand 5 minutes before serving. Sprinkle with additional fresh chopped basil, if desired, and serve.

Adapted from Yummy Addiction

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Sweet Potato Burrito Bowl {one skillet}

IMG_7303

1 pound (heaping 2 cups chopped) sweet potatoes
3 Tbs olive oil, separated
1 red bell pepper (or color of choice)
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drain & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
2 Tbs lime or lemon juice (optional)
Optional Toppings: tortilla chips,shredded cheddar cheese, sour cream, salsa, chopped cilantro, chopped tomato, avocado or guacamole

Instructions:

  1. Peel the sweet potato and chop into small pieces.
  2. In a large skillet over medium heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don’t like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
  3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
  4. Cook, stirring constantly for 2-3 minutes at medium heat.
  5. Add in the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth (add peppers if not been added already). Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
  6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
  7. Remove the lid and stir in the lime juice. Serve with optional toppings & enjoy!

Recipe from Chelsea’s Messy Apron

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Blackened Chicken

IMG_7062

2 1/2 lb boneless skinless chicken breasts, cut in chunks
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper
1 tsp sucanat (or sugar)

In a bowl, combine all the seasonings, and coat the chicken pieces on both sides. In a large skillet heat a couple tablespoons of olive oil over medium-high heat. Add half the chicken cutlets and allow to cook for 5 minutes per side. Remove to a plate. Turn the heat down slightly and add a little more olive oil. Add the remaining chicken and cook for 5 minutes per side (add more oil if needed). Serve & enjoy! 🙂

Note from Amy Grace: I simply sprinkle 1/4 of the seasoning mix onto the oil in the skillet, place the chicken in, then sprinkle another 1/4 of the seasoning on top (that way the chicken is coated and an extra bowl isn’t used). I do the same for the next batch of chicken.

recipe from Andie Mitchell

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Gluten-Free Graham Crackers

Gluten-Free Graham Crackers

6 cups almond flour*
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
6 Tbs butter
3 eggs
1/3 cup honey
1 Tbs vanilla
1 Tbs molasses

Whisk together the almond flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined (you can do this with your hands). Divide the dough into 2 lumps. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness (place a sheet of parchment paper over the dough so that the rolling pin doesn’t stick to the dough). take the top sheet of parchment paper off. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 300 for 20-30 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!

*Note: Our family uses the almond pulp we get from making homemade almond milk, dehydrate it, and then pulse it in a blender to make flour.

Adapted from All Day I Dream About Food

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Quinoa Chicken Parmesan Casserole (One Dish!)

Quinoa Casserole

1 can (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1 tsp dried oregano
1 1/2 lbs boneless, skinless chicken breasts
1 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

Generously grease a 9″ x 13″ baking dish. Add the spaghetti sauce, quinoa, water, garlic, and oregano, and stir slightly to combine. Slice the chicken into tenderloins, and place in the sauce. Bake at 400 for 30 minutes. Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked for 30 minutes, take out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture. Bake for another 20-25 minutes, or until the quinoa is absorbed in the liquid and the chicken is completely cooked through. Serve & garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron

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Blueberry Muffins

Blueberry Muffins

1 1/2 cups milk
2/3 cup olive oil
1/4 cup honey
2 eggs
4 cups flour
1/2 cup sucanat (or sugar)
2 Tbs baking powder
2 tsp salt
2 cups blueberries (frozen or fresh)

Whisk together the milk, olive oil, honey, and eggs. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the wet ingredients, and whisk until combined. Stir in the blueberries. line 2 muffin trays with paper liners (or grease the muffin cups). Spoon into muffin cups. Bake at 400 for 20 minutes or until golden and set. Serve warm or cooled. (Makes 24 muffins)

From Washburn Recipes

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