Pesto Chicken and Veggies

A friend of mine recently posted this recipe on Facebook and I have since made it a few times to great reviews from my family.  Though the original recipe touts its advantages as a make ahead meal to prep for the week (my friend posted it with Whole 30 in mind), I found it makes for a perfect weeknight dinner for my family with just enough left over for lunch the next day.  It is quick and easy and full of flavor.  If you are cutting grains from your diet, this dish stands alone.  Personally, to stretch the meal a bit (and because we are not eliminating grains), I served it with brown rice.  Just thinking of the flavor combination with the homemade pesto is making my mouth water as I type.  I am sure you will enjoy this one!

INGREDIENTS:

• 2 tablespoons olive oil
• 4 chicken thighs, boneless and skinless (I used more than 4)
• Salt, to taste
• Pepper, to taste
• 1 pound green beans
• 2 cups cherry tomatoes, halved
• ½ cup basil pesto

DIRECTIONS:

1. Microwave green beans with a tablespoon of water for 6 minutes. (Skip this step if you like your green beans crisp.  My family does not.)
2. Meanwhile, in a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.
3. Add veggies and pesto; heat until tomatoes and green beans are cooked to desired tenderness. Return the chicken strips to the pan. Stir until fully incorporated.  
4. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

Difficulty: Easy
Time: about 20 minutes
Source: adapted from recipes seen on Facebook and Buzzfeed

Kale and Fontina Panini

When my family first started getting the bulk of our fresh veggies through a CSA, we had to open our minds and taste buds to some new flavors.  Kale - hailed as a super food - was one that I really wanted to like but had a hard time in doing so.  I tried it many different ways - kale chips, in smoothies, in combination with other greens, and more - but the first recipe that I tried that I absolutely loved that had kale in it was this one.  Honestly, you could use just about any cheese that you have, but we really enjoyed the not-so-cheap fontina as a special treat.

INGREDIENTS:

• 1 Tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 3 Tbsp balsamic vinegar
• 1 clove garlic, minced
• 8 cups chopped kale
• 1/4 cup water
• 1/4 tsp salt
• 8-10 slices country bread (1/4 inch thick), preferably whole wheat
• 1 cup fontina or Gruyere cheese, shredded
• 1-2 medium tomatoes

DIRECTIONS:

1. Heat oil in a large skillet over medium heat.  Add onion and cook, stirring frequently, until golden brown, 5-7 minutes.  Add vinegar and cook until almost evaporated, about 1 minute.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  
2. Add kale, water and salt (the pan will be full).  Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes.  Remove from heat.
3. To prepare panini: Preheat panini maker to high.  Coat one side of each slice of bread with cooking spray.  With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich).  Top each with 1/4 cup cheese and 2 slices of tomato.  Top with the remaining bread, sprayed-side up.  Press in the panini maker until crispy, 3-5 minutes.

Note: If you do not have a panini maker, make these sandwiches in a skillet.  Place a medium pan on top of them and add four 15 oz cans to the pan to weigh it down.  Cook 2-3 minutes per side.

Difficulty: medium

Time:  ~40 minutes

Source: eatingwell.com magazine May/June 2014

Slow Cooker Italian Chicken

After finding that my son has some food allergy issues involving red dye, I have been trying to use more whole food ingredients in my cooking. Seeing the immediate behavior change in him has made me wary of chemicals.  This recipe has you making your own pasta sauce thus avoiding the sugar that many store-bought sauces have.  Local honey is used as my sweetener; in my opinion, it adds more flavor and helps us with our seasonal allergies.   As you are working with this recipe, you may want to add mushrooms or other vegetables on hand to your sauce.

I have made this a few times. At first, I used a small food processor to puree my ingredients.  I needed to refill my processor a few times; this added to my prep time.  After Christmas, I used my Vitamix.  It allowed me to get everything done in one batch.  My whole family enjoyed this meal, and the leftovers were great.

I often plan ahead so I pureed my sauce and threw some chicken breasts in a freezer bag to freeze. When I am ready for the meal, I pull it out the night before to thaw; the next morning into the crock pot.  Sometimes my mornings are just too hectic to find all the right ingredients to put in the slow cooker; prepping ahead in this manner has really helped keep me a bit more calm on our busy mornings.

INGREDIENTS:

• 3 lbs. boneless, skinless chicken breast
• 5 medium tomatoes
• 1 onion
• 1/4 cup tomato paste
• 2 T olive oil
• 1 T honey
• 2 red peppers
• 2 T minced garlic
• 1/3 cup Italian seasoning 

DIRECTIONS:

1. Place chicken in slow cooker.
2. Use a high speed blender to puree the remaining ingredients.
3. Pour sauce over chicken; cook on low for 6 hours.
4. Shred chicken to allow it to absorb juices.
5. Serve over whole grain pasta or quinoa.
   
   
   
   
   

Difficulty: Easy

Time: Prep-5 minutes (if using a high speed blender) Cook:6 hours

Source: adapted from an online group

Pasta e Fagioli (Olive Garden copycat)

For a person who has really never been that fond of soups, I have recently become obsessed.  Perhaps it is the bitter cold winter that we have been having, or perhaps I just realized that soups really aren't that hard to make (and they are very hard to mess up) and the homemade stuff is just SO GOOD!  Plus, you have total control over what goes in - how thick or thin you want it, how much salt you want, the veggies, the broth, the seasonings... I honestly don't know that I will ever buy a can of soup again.  This particular soup is supposed to be a copycat version of the Pasta e Fagioli at Olive Garden.  Personally, I cannot attest to how much it tastes like the restaurant version, as I have never had it there.  (Though, I would hazard a guess that this is better.)  But, I can say that my husband raved about it hours after dinner the first time I made it.  

INGREDIENTS:

• 1 cup ditalini pasta 
• 2 tablespoons olive oil, divided 
• 1 pound ground mild or spicy Italian sausage
• 3 cloves garlic, minced 
• 1 onion, diced 
• 3 carrots, peeled and diced 
• 2 stalks celery, diced 
• 3-4 cups chicken or beef broth (I use chicken stock)
• 1 (16-ounce) can tomato sauce 
• 1 (15-ounce) can diced tomatoes 
• 1 teaspoon dried basil 
• 1 teaspoon dried oregano 
• 3/4 teaspoon dried thyme 
• Salt and freshly ground black pepper, to taste 
• 1 (15-ounce) can red kidney beans, drained and rinsed 
• 1 (15-ounce) can great northern beans, drained and rinsed 

INSTRUCTIONS: 

1. Cook pasta according to package instructions; drain well and set aside. 
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks; drain excess fat and set aside. 
3. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 5 minutes. 
4. Whisk in 3 cups of broth, tomato sauce, diced tomatoes, basil, oregano, thyme, reserved Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 25-30 minutes. 
5. Stir in pasta and beans as well as an additional cup of broth (if a thinner soup is desired) and heat for an additional 5 minutes or until heated through.

Difficulty: medium to easy - just some chopping involved; nothing too hard

Time: about 45 minutes to 1 hour, not all of which is active time

Source:  Adapted from Cooking Classy 

Un-Stuffed Cabbage Skillet

This is a recipe that was floating around last winter on Facebook.  Remembering how I had a plethora of cabbage last summer and fall from my CSA basket, I kept it tucked away to use when I wanted something other than cabbage and noodles.  I always loved the stuffed cabbage my grandma and mom used to make, but to be honest, I just have never been up to the seemingly labor-intensive job.  This recipe solved my dilemma perfectly.  I have made it many times now and it is always a hit.

INGREDIENTS:

• 1 1/2 to 2 pounds lean ground beef or turkey
• 1 tablespoon oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small cabbage, chopped
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt

DIRECTIONS:

1. In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
2. Add the garlic and continue cooking for 1 minute.
3. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. (I serve this over rice.)

Yield: Serves 6 to 8

Difficulty: Easy
Time: 30-40 min
Source: Facebook friends

Tomato and Gorgonzola Pasta Salad

I seriously cannot express how much I love this pasta salad.  The flavors of the arugula, Gorgonzola, and homemade Lemon Shallot Vinaigrette are amazing together.  This uses an entire box of pasta, so you can definitely serve a crowd if using this as a side dish; it would be perfect to take as a contribution to a picnic or another get-together.  (Use whole wheat pasta for an added healthy twist.)  I have also taken the leftovers as a stand-alone lunch.

INGREDIENTS:

• 1 16 oz package penne or rigatoni pasta
• 1/2 cup Lemon Shallot Vinaigrette (click here for the easy recipe)
• 1 1/4 lb beefsteak tomatoes (I used what I had available), seeded and chopped
• 4 oz. Gorgonzola cheese, crumbled
• 1/2 (4 oz.) package arugula 

DIRECTIONS:

1. Prepare pasta according to package directions.  (If you haven't made the vinaigrette, there is enough time to do so while the pasta is cooking.)  Toss together hot pasta and vinaigrette in a large bowl.  Cool.*  
2. Stir tomatoes and cheese into pasta mixture.  Just before serving, stir in arugula; stir in salt and pepper to taste.

*The recommended cooling time from the original recipe is 30 minutes; I don't always wait so long.  The difference is that the cheese may melt a bit when you add it.

Difficulty: very easy

Time:  about 30 minutes

Source:   Southern Living magazine, July 2014

Bruschetta Chicken Bake

Monthly a new book display decorates our break room for a week.  The staff of Book Are Fun bring a wide selection of reading materials and other neat products.  Cookbooks are always hot sellers.  My dad picked me up this 3 in 1 cookbook by Kraft, Nabisco, and Velveeta a few years ago from his work display.  I never really had time to go through the book.  But when he brought me over 3 pounds of cooked, cut chicken breasts, I opened right up to the casserole main dish section. I found this quick and easy recipe.

INGREDIENTS:

• 1 can diced tomatoes, undrained (14 1/2 oz)
• 1 package stuffing mix (6 oz)
• 1/2 cup water
• 2 cloves garlic, minced
• 1 1/2 pound boneless, skinless chicken breasts (cut into bite-size pieces)
• 1 tsp. Italian seasoning
• 1 cup shredded mozzarella cheese

DIRECTIONS:

1. Heat oven to 400 degrees Fahrenheit.  Stir tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
2. Place chicken in 9x9 inch baking dish.  Sprinkle with seasonings.  Top with stuffing mixture and cheese.
3. Bake 30 minutes or until heated through.

Difficulty: Easy
Time:10 minutes prep, 30 minute baking time
Source: Kraft Cheese Casseroles & More copyright 2009

Lemony Tuna Toss

I generally take leftovers to work for lunch, but we have been on a toasted turkey and avocado sandwich kick lately (and we have been doing our best to squeeze out an extra evening meal using our leftovers).  Knowing that I will soon tire of that easy lunch and that avocados won't be so inexpensive for much longer ($0.49 at Aldi!), I decided to try something new.  The origins of this recipe are foggy - I remember reading an article on healthy living that I stumbled upon while I was checking my e-mail one day, seeing a variation of this recipe, copying and pasting it into a doc to check out later, and then forgetting about it for quite a while.  When I finally made my own version of it, I vowed to make it at least once a month.  It doesn't take much to throw together and then lunch is already ready to go for several days.  It is a nice change of pace and makes for a delicious, healthy, and filling mid-day meal.

INGREDIENTS:

• 2 cans (4-5 oz) tuna
• 1 can artichoke hearts - chopped
• ~20 halved grape tomatoes
• 1 can chickpeas
• 1/3 cup chopped red onion
• 2 Tbsp lemon juice
• 1 Tbsp olive oil

DIRECTIONS:

 Mix all ingredients in a large bowl.  Serve with a whole wheat roll.  (This makes about 4 nice-sized servings.)

Difficulty: Easy

Time: ~10-15 minutes

Source: sorta kinda from a recipe on Yahoo!

Pasta Trapanese

School has begun and fall is around the corner...and we are ready to give away another great Gooseberry Patch cookbook!  From Maryland Crabcakes to Too-Much-Zucchini Stovetop Dinner to Chocolate-Hazelnut Skillet Bars, 101 Stovetop Suppers has all the recipes you need to make a delicious meal (or dessert!) without ever having to heat up the oven.  To top it off, each recipe includes a mouth-watering, full-color photo.

This Pasta Trapanese recipe from the "Slowly Simmered" chapter was absolutely amazing.  We have been giving "Meatless Mondays" a try, and this fit the bill perfectly.  While I did have to stir the sauce every now and then as it was simmering, I felt as though it was a very simple dish to make with a big payoff - the fresh taste was awesome and my family loved it.  With a large variety of recipes in chapters called "Quick & Easy", "Slowly Simmered", and "Serves a Crowd,"  I am sure that your family will find a lot to love in this book, as well.

We are sorry; This giveaway is over.

 INGREDIENTS:

• 1 onion, chopped
• 2 cloves garlic, pressed (I finely diced)
• 1/4 cup olive oil
• 28 oz can whole Italian plum tomatoes, crushed
• 5 to 6 T fresh basil, chopped
• salt and pepper to taste
• 1/4 cup slivered almonds, toasted
• 12 oz package penne pasta, cooked
• grated Parmesan cheese (optional garnish)

DIRECTIONS:

1. In a skillet over medium heat, saute onion and garlic in oil.
2. Add tomatoes with juice, basil, salt and pepper.  Reduce heat and simmer, uncovered, for 30 minutes.  Stir in almonds.  Serve over cooked pasta, garnished with Parmesan cheese.

Difficulty: easy
Time: 35-40 minutes
Source: 101 Stovetop Suppers by Gooseberry Patch

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Tomato and Asparagus Carbonara

I first made this yummy, meatless dish last September...I picked the basil from my garden and we ate on the deck.  We loved it; the quick prep and the fresh and simple ingredients made for a perfect late summer dish that was light and yet filling. Since that fall evening, I have made it numerous times - pretty much every time that asparagus has gone on sale at our local grocery store. It has been a hit every time!

INGREDIENTS:

• 1 T olive oil
• 1-1.5 lb diagonally cut trimmed asparagus
• 3 cloves garlic, minced
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup pecorino Romano cheese, finely grated
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 large egg
• 8 oz uncooked penne pasta
• 1/4 cup fresh basil leaves

DIRECTIONS:

1. Boil water for pasta; cook according to package directions.
2. Heat large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add asparagus; saute for 3 1/2 minutes.  Add garlic; saute for 1 minute.  Add tomatoes; cook for 6 minutes or until tomatoes are tender.
3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.  
4. Drain pasta and toss immediately with egg mixture.  Add tomato mixture, tossing until sauce thickens.  Top served pasta with basil.

Difficulty: very easy
Time: 20 minutes
Source: Cooking Light, September 2012

Stuffed Pepper Skillet

I loved stuffed peppers as I was growing up. Mostly, I liked the filling, but as I got older, I came to love the peppers just as much. My first attempt to make them came before I was married; when my future husband took the first bite and I heard a crunch, I knew something had gone terribly wrong.  To date, that was the worst meal I have ever made and I still give him credit for attempting to eat it.  Needless to say, I have been a bit gun-shy about making stuffed peppers since, though.  I have had great success with Kelly's Southwestern Stuffed Peppers, but when I saw this one-skillet recipe, I knew I had to try it.  As I hoped, it is delicious and easy, and has quickly become a family favorite.

INGREDIENTS:

• 1 lb ground beef
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 large green pepper (or two!) chopped or cut into slices
• 1 medium onion, thinly sliced
• 2 cups water
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Italian Seasoning
• 1 1/2 cups instant rice (uncooked)

DIRECTIONS:

1. Brown meat in a large skillet until no longer pink; drain.  Remove from pan and set aside.
2. In the same skillet, add peppers and onions and saute for 2-3 minutes.  
3. Add the diced tomatoes, tomato sauce, seasonings, and water; bring to a boil.
4. Reduce heat and simmer (uncovered) until veggies are done to desired tenderness, stirring occasionally.  
5. Stir in rice.  Remove from heat, cover, and let stand for 5 minutes.
6. Stir in beef.  Return to heat for a couple of minutes until heated through.

Difficulty: Easy

Time: about 25 minutes

Source: adapted from www.tasteofhome.com

Tomato Pie

At the beginning of the summer, my neighbor, Jill, raved about a new recipe that she had tried from Kraft Food & Family magazine.  It sounded wonderful, and I am always looking for more ways to use my basil, so I gave it a try.  The first night that I made it, my mother-in-law was over for dinner.  She loved it, and so did everyone else in my family.  I have made it several times this summer, and the kids are always so excited when they hear that we are going to have tomato pie!  I wish our tomato plants had been more fruitful for us this year, but we are lucky to have friends and neighbors with an abundance.  Tonight's pie was made with a co-workers shared bounty, and when dinner was over, there was but one piece to take into work for him to enjoy...the kids kept going back for more!

Sorry! I forgot to include the onion in the picture!!

INGREDIENTS:

• 1 ready to use refrigerated pie crust
• 4 tomatoes (1 1/2 lb), chopped
• 1/2 cup sweet onions
• 1/2 tsp dried basil leaves or 1 Tbsp chopped fresh basil (I used fresh and used more than this)
• 1 1/2 cups Italian blend shredded cheese
• 3 Tbsp Kraft mayo with Olive Oil Reduced Fat Mayonnaise

DIRECTIONS:

1. Preheat oven to 350 degrees.  Place pie crust in pan as directed on package.  Pierce sides and bottom with a fork.  Bake 12-14 minutes or just until edge begins to brown.
2. Place chopped tomatoes in a colander over the sink or a bowl.  Press onto tomatoes with the back of a spoon to release as much of the juice as possible; discard juice.
3. Sprinkle onions onto bottom of baked crust; top with tomatoes and basil.  Combine cheese and mayo; spoon over tomatoes to within 1/2 inch of edge.
4. Bake 30-32 minutes, or until filling is heated through and crust is golden brown.  Sprinkle with additional basil, if desired.

Difficulty: Medium

Time: 15 minutes prep; ~45 minutes oven time (divided into two parts)

Source: Kraft Food & Family magazine, Summer 2012 edition

Easy Shrimp Pasta

This is one of the few recipes that I can make from memory.  I generally don't have that much confidence that I will remember all of the ingredients or will get all the measurements right in most cases, but I have made this so many times and with so many different variations, I am sure I cannot go wrong with it.  It is absolutely delicious, my family devours it, and it is a great way to use some of my abundant summer basil.  I should probably tell you that that the original recipe called for uncooked shrimp, marinated, and cooked for three minutes (or until no longer pink) at the beginning of the process.  Some may think this sacrilegious, however, in the interest of saving time and money (particularly money), I found that some slight alterations and some precooked salad shrimp from Costco worked just perfectly for my family.  (Plus, my kids seem to like the "little shrimp" better.)

Oops! I forgot to include the shredded Parmesan cheese in the picture.

INGREDIENTS:

• 1 lb shrimp (I use frozen cooked salad shrimp)
• 3/4 to 1 lb fettucini (I use 3/4 lb because I like my pasta to be saucier)
• 1/2 cup plus 2 Tbsp Balsamic Vinaigrette salad dressing
• 4 oz cream cheese, cubed
• 1 can diced tomatoes (I have used fresh, but actually like the diced better in this recipe)
• ~1/4 cup basil, chopped, plus some extra to garnish
• Shredded Parmesan cheese

DIRECTIONS:

1. Thaw shrimp (if necessary) and marinate in 1/2 cup dressing for 30 minutes in the refrigerator, covered.
2. Cook pasta as instructed.
3. While the pasta is cooking, heat tomatoes, 2 Tbs dressing, and basil (reserve some basil to garnish the dish when finished) for 2-3 minutes in a deep pan.  Add cream cheese and stir until melted.
4. Remove shrimp from marinade with slotted spoon, add to skillet.  Heat just until warm.  (If you are using cooked shrimp like me, be careful not to heat them for too long.)
5. Add pasta, mix carefully.  Top with remaining shredded basil and Parmesan cheese.

Difficulty: Very easy

Time: 30 minutes to marinate, less than 20 minutes to cook

Source: Heavily adapted from Kraft Food & Family magazine

Fresh Salsa

I love the thought of picking food out of a garden, preparing it, and putting it on my table for my family to enjoy.  I have not quite gotten to that point for many reasons, but I do have some fresh herbs and tomato plants growing in pots in my backyard that I love to incorporate into my dishes in the summer.  Since my husband and I are big chips and salsa fans, it only makes sense for me to use my cilantro to make some.  I am not the biggest fan of chopping vegetables, but the payoff here is huge...jarred salsa just can't touch the taste and goodness of the homemade stuff.

INGREDIENTS:

• 4 tomatoes, diced
• 2 ears of corn
• 1/2 cup of red onion, finely diced
• 1/4 cup zesty Italian dressing
• 1/4 cup finely chopped cilantro
• 1-2 T diced jalapeno peppers (more or less to taste, depending on how spicy you like your salsa)
• 1 cup black beans, rinsed (optional)
• 1/8 tsp garlic powder
• salt and pepper to taste

DIRECTIONS:

1. Boil corn for approximately 8 minutes.  (If you are familiar with grilling corn and want to take the time to do so, this would be a good recipe to use grilled corn, too.)  Cut the corn of the cob by slicing down the length of the corn a few rows at a time.
2. Chop all of the veggies and the cilantro.  Gently mix all ingredients.  Refrigerate for at least an hour to allow the flavors to come together.  We enjoyed it even more the next day.  

Difficulty: Easy to medium (because of the chopping)

Time: about 20 minutes

Source: combined from a few online salsa recipes

Tuscan Chicken and Beans (Slow Cooker)

Talk about easy - for this recipe, you don't even have to thaw the chicken!  As a working mom, I find the slow cooker to be a godsend.  I usually try to make one slow cooker meal a week, though it doesn't always happen.  When it does, though, I generally throw the meal together the night before and put the whole pot in the fridge.  In the morning, I take it out, let some of the chill wear off for about an hour while I get myself and the family ready for work/school, and turn it on just before we walk out of the door.  A while back, I had planned to make this but forgot to prep it the night before.  It took me a minute to chop the pepper, but I was amazed at how quickly I was able to throw it together in the morning (and not run late).  When we got home, I just boiled some pasta and we had an awesome and healthy dinner...with enough for leftovers!  Since then, I have found it easiest to chop the peppers the night before, but that is the only prep necessary.

INGREDIENTS:

• 4-5 frozen boneless, skinless chicken breasts 
• 2 small or 1 large red pepper, chopped (I diced, but that is only because my kids are more likely to eat them if they are cut smaller, feel free to add more pepper)
• 1 can white beans, rinsed and drained (I have used Cannellini Beans and White kidney beans)
• 1 can fire-roasted diced tomatoes, not drained (I used the kind with garlic)
• dried basil
• feta cheese (optional)
• pasta

DIRECTIONS:

1. Place frozen chicken in slow cooker; sprinkle liberally with basil.
2. Place chopped peppers on top.
3. Pour in the beans and tomatoes.
4. Cook on low for 6-8 hours.  Serve over pasta.  Top with feta cheese, if desired.  

Note: Consider the size of your slow cooker and how long you will cook this when deciding on how much chicken to use.  I use at least 5 frozen chicken breasts because I have a large Crock Pot and it cooks for the full 8 hours and then turns to "warm" before I get home from work.  Less chicken would end up dried out.

Difficulty: Super easy

Time: 5 minutes or less prep; 6-8 hours cooking

Source: www.momswithcrockpots.com

Black Bean and Quinoa Toss

Memorial Day will soon be upon us and then the end of the school year will be right around the corner.  Personally, I can't wait to dig into all of the picnic and outdoor party food that I get to eat during the summer, and this healthy and delicious dish will definitely be on my menu often.  It really makes a great side with burgers and grilled chicken, but it is goes just as well with a turkey sandwich or as a stand alone vegetarian dish. And it definitely makes enough to take to a neighborhood picnic or to as leftovers for lunch throughout the workweek.

INGREDIENTS:

Oops! Forgot to put the quinoa in the picture!

• 2 green peppers, cored, seeded and cut into quarters
• 1 cup quinoa, uncooked
• 2 cups water
• 1/4 tsp salt
• 3 Tbsp unsalted butter
• 1 onion, diced
• 15 oz can black beans, drained and rinsed
• 1/2 cup cherry tomatoes, sliced in half
• 1 cup of corn
• 2 Tbsp fresh basil, shredded
• 1/4 cup olive oil
• 1 Tbsp sugar
• 2 Tbsp white balsamic vinegar
• Salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 475. Place green bell pepper quarters in a baking sheet and roast for 7-10 minutes, until tender. Remove and set aside to cool.
2. In small sauce pan, combine quinoa with 2 cups of water and salt; bring to a boil and simmer for 10-15 minutes, until tender.  Transfer cooked quinoa into a shallow dish to cool (can be made ahead of time and stored in refrigerator).
3. In a skillet over medium-high heat, roast corn in butter for about 3-4 minutes until browned and slightly charred; allow to cool slightly.
4. Cut cooled roasted pepper quarters into 1/2 inch pieces.  In a large bowl, toss peppers with remaining ingredients and fold in cooled quinoa.  Season with salt and pepper to taste.  Chill at least 1 hour before serving.

Difficulty: Medium
Time: This takes me about 30-35 minutes to make;  Sometimes, I don't allow everything to cool completely to save time, though, and I feel like it is much easier when I do some of the steps ahead of time (like make the quinoa and/or roast the peppers while I am cooking dinner the day before).
Source: A weekly circular for Giant Eagle

Baked Salmon with Veggies

I love salmon, and my family enjoys it, too.  We tend to eat more of it in the summer when we can grill it, but when it isn't prime grilling season (my dad would argue that grilling season is a twelve month one), this recipe is our favorite for salmon.  I must admit, I have been known to overcook seafood at times, but not with this recipe.  It always turns out moist and delicious.

INGREDIENTS:

• 4 4oz salmon fillets
• 2 cups chopped fresh spinach
• 1 cup sliced mushrooms (I love mushrooms so I usually use more)
• 1 medium tomato, chopped OR 1 can of diced tomatoes (guess which one I use more often)
• 1/3 c sun dried tomato vinaigrette dressing (I am sure that this can be substituted with other dressings in a pinch but it is definitely best with this)

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.  Spray square baking dish with cooking spray.  Place salmon skin down in dish.
2. Mix remaining ingredients until well blended; spoon over salmon.
3. Bake for 20-25 minutes or until salmon flakes easily with a fork.

Difficulty:  Very easy

Time: 10 minutes or less prep; 20-25 minutes cook time

Source:  Kraft Food and Family magazine

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