Cowboy Caviar

This is great as a topping for tacos, but we also love it as a dip with chips!

Ingredients:

1/3 cup red onion, diced

1 15 oz can black beans, rinsed and drained

1 15 oz can black eyed peas, rinsed and drained3 Roma tomatoes

1 1/2 cups frozen sweet corn

1 bell pepper (any color), diced

3 Roma tomatoes, diced

2 ripe avocados, diced

1/3 cup cilantro, finely chopped

optional - 1 jalapeno pepper, seeds removed and diced

1/3 cup olive oil

2 TBSP fresh lime juice

2 TBSP red wine vinegar

1/2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

Directions:

1. Combine red onion, black beans, black eyed peas, sweet corn, bell pepper, Roma tomatoes, avocados, cilantro, and jalapeno in a large bowl. Stir until well combined.
2. In a separate bowl whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour the liquid ingredients over the other ingredients in the big bowl and stir until well combined.
4. Serve over tacos or with chips.
5. Keep refrigerated.

Tofu Edamame Buddha Bowl

This is one of my favorite healthy dishes! It's yummy, healthy, high in protein and very versatile with the vegetable options. It can be prepared individually in bowls, or served (like in the pictures) on the table and piled on your plate. These bowls can be prepared ahead of time (without the sauce on it) and stored for up to 4 days in the fridge. Serves 4.

Ingredients

Nasoya Extra Firm Organic Tofu

1 tsp teriyaki sauce

2 tsp Everything But the Bagel Seasoning

2 TBSP olive oil

1/2 red cabbage, thinly sliced

2 cups julienned carrots

2 cups broccoli florets

1 cup red pepper, thinly sliced

1 large sweet potato, peeled and chopped into small cubes

2 cups cooked and shelled Edamame

2 cups cooked tri-color quinoa or brown rice

For the Sauce:

1 cup lite coconut milk

2 TBSP sweet chili sauce

3 TBSP lite soy sauce

Directions:

Pre-heat the oven to 400 degrees.

To make the tofu: Prepare a baking sheet by lining it with either parchment paper or a silicone baking mat. Cube the tofu, place it on the pan, and toss with the teriyaki sauce and the Everything But the Bagel seasoning. Bake for 30-40 minutes, flipping once halfway through.

To make the *roasted vegetables: Prepare a baking sheet by pouring 2 TBSP olive oil on the pan. Place the cabbage, carrots, broccoli, red pepper, and sweet potato on the baking sheet and toss with the oil. Sprinkle with salt and pepper and roast in the oven for 30-40 minutes until starting to brown and crisp. 

To make the sauce: In a small bowl whisk the coconut milk, chili sauce, and soy sauce together until smooth and creamy.

To serve: Place the quinoa on a plate or bowl, top with vegetables, tofu, the edamame, and the sauce. Enjoy!

*Other roasted vegetable options:

pickled red onion

raw, grated, or roasted beet

olives

tempeh

steamed kale or spinach

olives

Thai Chicken Crunch Wraps

Ingredients:

Ingredients

• 1/2 cup rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 english cucumber, halved and cut into thin ribbons
• 1/3 cup light mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 1/4 teaspoon salt
• 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer)
• 4 leaves romaine or green lettuce
• 1-2 cups cooked, sliced chicken or turkey
• 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
• 1/2 cup packed cilantro leaves

Directions

1. In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
2. In a small bowl, combine the mayo, salt, and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

Zucchini Puffs

While cooking these the kids kept asking if I was making pizza.  These don't even have a hint of zucchini flavor.  They taste almost like a biscuit.  Makes 6 servings. 

Ingredients:
2 cups shredded zucchini
2 eggs
1/4 cup finely chopped onion
1 1/2 cups buttermilk baking mix (OR 1 1/2 cups flour and 1 TBSP Baking Powder)
1 clove garlic
1/2 cup medium or sharp cheddar cheese
1/4 cup Parmesan cheese
1/2 tsp salt
ground pepper to taste
oil for frying

Directions:

1. In a large bowl, combine zucchini, eggs, onion, and garlic, and cheese. Blend in baking mix (or flour & baking powder), salt and pepper.
2. Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
3. Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

Panzanella Panini

This recipe is for one awesome tasting sandwich!

Ingredients:
1 French Deli Roll
1 tsp Balsamic Vinegar
2 slices Mozzarella Cheese
1 small Tomato, sliced
4 fresh Basil leaves (or Spinach)
Olive Oil
1 Turkey slice (optional)

Directions:

1. Preheat a skillet over medium-low heat. (or your George Foreman Grill)
2. Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
3. Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

Southwest Cilantro Lime Mango Grilled Chicken Sandwich

Ingredients:

Marinade:
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 Tbsp finely grated fresh lime zest
1 1/2 tsp salt
1/2 tsp onion powder
1/4 tsp ground black pepper
1/4 tsp chipotle chile powder
1 Tbsp olive oil
1 pound chicken breast tenderloins or strips

Salsa:
1 medium tomato, chopped
2 Tbsp finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 tsp ground black pepper
1/4 tsp sea salt
1/8 tsp chipotle chile powder
1 Tbsp fresh lime juice

Grilled Vegetables:
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 Tbsp olive oil
1/4 tsp salt
1/2 tsp minced garlic

Lime Mayonnaise:
1/2 cup mayonnaise
2 Tbsp fresh lime juice

16 thick slices French bread
2 mangos - peeled, seeded, and chopped
8 slices Monterey Jack Cheese

Directions:

1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
2. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
3. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
4. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
5. Preheat an outdoor grill for medium-high heat.
6. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
7. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
8. Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Comforting Chicken Noodle Soup

This creamy yummy chicken noodle soup is a family favorite.  Makes about 10 servings.   Ready in approximately 20 minutes.

Ingredients:
2 quarts water
8 tsp chicken bouillon granules
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 oz) sour cream
minced fresh parsley

Directions:

In a large saucepan, bring water and bouillon to a boil.  Add noodles; cook, uncovered, until tender, about 10 minutes.  Do not drain.  Add soup and chicken; heat through.  Remove from the heat; stir in the sour cream.  Sprinkle with minced parsley.

Italian Dunkers

Simpleness and Awesomeness all in one quick and easy dish!  Serves 6-8.  Ready in 20 minutes.

Ingredients:
12-16 oz. Italian Sausage (or ground beef, turkey, or simply leave it out for a meatless meal)
1 jar of your favorite marinara sauce
1 loaf whole grain bread from the bakery
Olive oil
2-3 cups shredded mozzarella cheese

Directions:
Brown and crumble the sausage, then drain off any fat.  In a pot mix the cooked sausage and the marinara sauce.  

Preheat the oven to 450 degrees.  Lay the slices of bread out on a sheet pan lined with aluminum foil to make clean-up easy.  Drizzle the bread with olive oil.  Sprinkle with as much cheese as desired. Bake for about 10 minutes or until it develops a nice brown, bubbly, cheesy crust on top.

Serve hot.  Dunk cheesy yummy bread into your sauce and sit back and enjoy.  This is wonderful with a light side salad.

Homemade Yogurt

Need something healthy and delicious to add your sack lunch?  How about healthy, delicious, and cheap homemade yogurt!!

My sister shared this recipe with me and I had to get myself a Yogurt Maker.  They are roughly $30 on Amazon, but the 8 cup Aroma one I own is on sale right now for $15.  I was hooked the first time I tasted homemade yogurt.  Not only is the taste way better, but it only costs about $.07 per cup and has much less sugar (not to mention no preservatives, etc, etc etc). 

What you need:
Yogurt Maker, Powdered Milk, Water, Vanilla, Plain Greek Yogurt for a starter, and sugar.

Here's what I do:

1. Put 5 C milk in a pan. I whisk 1 C of powdered milk in a medium sauce pan with 5 Cups of water. You can also use 5 cups of regular milk, but powdered milk will be half the price and the consistency of the yogurt is much better.
2. Bring it up to 180 degrees (I would recommend using a cooking thermometer, but boiling point is about 212 degrees to give you an idea of what 180 is). 
3. Put it in the fridge until it cools down to at least 110 degrees (30-45 min). You have to cool it down enough though or it will be too hot and kill your starter. 
4. Mix starter and any desired flavorings in a separate small bowl. I stir in 3 TB plain yogurt (This is your starter. I REALLY like to use Plain Greek Yogurt), 3 TB of vanilla, and a few TB of sugar. You could also leave the sugar out and add honey before you eat it if you want to sweeten it. Each tsp of sugar is 4 grams, so if you add 8 tsps of sugar, each cup of yogurt will have 4 grams of sugar in it. That's WAY less than the 20-40 grams in store yogurt.  Something to note is that you have to be careful about what flavorings you add to your yogurt, vanilla is fine, but if you want to add fruit it needs to be added after cooking is finished.  
5. Add your starter mix to your large pot of cooled milk. 
6. Pour into yogurt cups and follow manufacturing directions to start the process. I set mine for 9 hours and it comes out great for our tastes.  

There are instructions with the yogurt maker that I followed, and then I just explored ways to flavor it how we like it. We like it plain, with a little lime juice (to make it key lime), topped with jam, mixed with granola, mixed with fruit, or cooked into pies as a substitute for sour cream. 

Ham and Swiss Pockets

These are perfect eaten warm, cold, or frozen for a later time.  They are perfect for the lunchbox.  Makes 10-12.  Ready in 30-60 minutes.

*I make these with my Homemade White Bread Dough and it is so much tastier than the packaged dough.   I do like to buy the 32 oz. packaged diced ham at the grocery store and the 2 cup bag of shredded Swiss cheese and double the recipe.  I make some for dinner and freeze what's left for another days lunch.  I was able to cook 6 pockets on one baking sheet at a time. 

Ingredients:
1 loaf (1 pound) thawed frozen bread dough (or homemade dough)
2 1/2 cups finely chopped fully cooked ham
1 cup (4 oz) shredded Swiss cheese
1 egg yolk
1 Tbsp water

Directions:
Let dough rise according to package directions.  Punch down; divide into 10 pieces.  On a lighly floured surface, roll each piece into a 5-inch circle.  Carefully place one circle on a greased baking sheet.

Place about 1/4 cup ham and 2 Tbsp cheese to within 1/2 inch of edges; press filling to flatten.  Combine egg yolk and water; brush edges of dough with egg yolk mixture.  Fold dough over filling and pinch edges to seal.  Repeat with remaining dough and filling.  Brush tops with remaining egg yolk mixture.

Bake at 375 degress for 11-15 minutes or until golden brown.  Serve warm or cold.  If desired, cool and freeze.