Wild Rice and Chicken Salad

This is a great salad to just make and have the in fridge for the week during these summer months, I took it to a 4th of July BBQ and everyone loved it!

Dressing:

2 garlic cloves, minced

1 Tablespoon of dijon mustard

1/4 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 rice wine vinegar

1/3 cup of vegetable oil

I put all of the ingredients into a mason jar and just let them all marinate together

4 cups cooked wild rice

2 boneless/skinless chicken breast, cooked and cubed

4 green onions, chopped

1 red bell pepper, sliced thinly

1 yellow bell pepper, sliced thinly

1 cup of snap peas, chopped

2 avocados, diced

1/2 cup of sliced almonds 

Put all ingredients into a large salad bowl and then mix well with dressing!

I have also taken to parties with a french baguette as well.

Enjoy!!!!

Slow Cooker Ranch White Bean Chili

In the summer months it is so much easier making dinner in the slow cooker, you don't have to eat up the house and you just come home to dinner cooked after you have been running around dropping and picking up kiddo's all day!

3 boneless/skinless chicken breasts
2 chicken bullion cubes (I use low sodium ones)
3 garlic cloves, minced
2-15.8 ounce cans of Great Northern white beans (drained and rinsed)
2-small cans of diced green chilies
1 yellow onion, chopped
2 teaspoons Oregano
1 bag of frozen corn
2 teaspoons Cumin
3 cups chicken broth (I use low sodium)
salt and pepper to taste
1 packet of Ranch dressing mix
sour cream and cilantro for topping

In your slow cooker, as the bottom layer put the broth, cumin, onion, garlic, oregano, bullion cubes and ranch dressing packet.  Then place your chicken in and then the corn, green chillies and beans.  About 30 minutes before you are ready to eat you can take the chicken breasts out and shred them and return them to the slow cooker.

Everyone loved it and there was even enough to freeze for a random night.

We topped ours with sour cream, cilantro, shredded cheese and the kids did crumbled chips on top!

Enjoy!!!!

Slow-Cooker Thai Red Curry Soup

3 tablespoons red curry paste

2-12 ounce cans of coconut milk (I use the full fat one)

2 cups of chicken stock (I use reduce sodium)

2 pounds of chicken breasts

1 medium size red bell pepper, cut into strips

1 medium size yellow onion, sliced into thin strips

1 1/2 tablespoons of ginger, minced

1 cup of frozen peas, thawed

1 cup of carrots, raw

2 potatoes, peeled and cubed

In a slow-cooker mix the first 3 ingredients together, then add the chicken breasts on top, then on top of that add the next 3 ingredients.  Put the slow-cooker on low and then when there are 3 hours remaining I added the carrots and potatoes.  Then when the dish is done I took the chicken out and shredded it and then added it back in and also added the thawed peas.  Then let all of that cook together for about another 30 minutes (while your rice is cooking).

Then just add whichever type of rice you prefer to a bowl and top with the delicious curry!

Enjoy!!!!

Turkey Chili Taco Soup

2 pounds ground turkey (use lean)
1 yellow onion, chopped
1 red bell pepper, chopped
1-10 ounce can of Rotel (I use original)
1-15 ounce can corn (I use low sodium)
1-15 ounce can of kidney beans, washed and drained
1-8 ounce can of tomato sauce
1-16 ounce can of fat free refried beans (I use vegetarian ones)
1 packet of taco seasoning (I use the low sodium)
2 cups of chicken broth (I used the low sodium)

In a large pot cook the ground turkey, break up as it cooks.  Once it is cooked add the onions and red bell pepper.  and then let that cook for about 5 minutes.  Then add the tomatoes, corn, tomato sauce, beans (both kidney and refried), chicken broth and the taco seasoning.  Bring to a boil and let is simmer on low-medium for about 15-20 minutes.

Once it is cooked you can top with any of your favorite chili toppings....shredded cheese, sour cream, green onions, jalapeños, etc.....

Enjoy!!!!

Avocado & Feta Dip

1 pound of Roma tomatoes (about 7), chopped
4 medium avocados  that are ripe, then cube them
1 cup of fresh Basil, chopped
8 ounces of Feta (I used reduced fat), crumbled
2 tablespoons of red wine vinegar
2 tablespoons of light olive oil
salt & pepper
your favorite chip, I used a tortilla chip

In a medium bowl combine the first 4 ingredients.

Whisk together the vinegar and the olive oil with a little bit of salt and pepper.  Then pour over the tomato mixture, make sure that everything is getting coated.  Taste and then let all the flavors marinate for about an hour in the fridge and then see if you need to add anymore salt and pepper.

Enjoy!!!!

Skirt Steak with Roasted Broccolini, shallots and creamy Horseradish Sauce

1 skirt steak, (I did one about 2 pounds so there was enough for everyone)
1/4 cup olive oil (I used extra light)
3/4 cup of sour cream (I used reduced fat)
3 tablespoons of your favorite brand of prepared horseradish
2 tablespoon of fresh flat leaf parsley, chopped
salt and pepper
1 large bunch of broccolini, trimmed to your liking
5 shallots, cut in half

Heat your oven to 425 degrees

In a small bowl combine the sour cream, parsley, horseradish and 1/4 teaspoon of salt and black pepper

In a baking sheet that has a lip on it add the broccolini, shallots 3 tablespoons of olive oil and 1/4 teaspoon of salt and black pepper, toss all together and then roast in the preheated oven for about 10 minutes, toss half way through

Turn on your grill, then season your skirt steak with the remaining olive oil, salt and black pepper and grill to your liking, everyone is different on how they want their steak cooked.

Then once you have cooked your steak (let stand for about 5 minutes to keep all the juices in) and the roasting items are roasted it is time to eat.  Slice your steak against the grain and serve with the roasted shallots and broccolini and then a dollop of the creamy Horseradish sauce.

Enjoy!!!!

Raspberry-Ricotta Cake

1 1/2 cups all-purpose flour
PAM (cooking spray)
1 cup of sugar (or you can substitute with another sugar sub)
2 teaspoon baking powder
3/4 teaspoon kosher salt
3 large eggs (I used egg beaters so 3/4 of a cup)
1 1/2 cups Ricotta (I used part-skim ricotta)
1/2  teaspoon vanilla extract
1/2 cup (1 stick) of unsalted butter, melted
1 cup frozen raspberries, I used a bit more for good measure

Preheat your oven to 350 degrees.

Line a 9 inch round cake pan with parchment paper and light spray with cooking spray.

In a bowl whisk together flour, sugar, baking powder and salt (in a larger bowl).

In a separate bowl whisk together eggs, ricotta and vanilla until it is smooth and then slowly fold into the dry ingredients and whisk/fold just until it is blended.  Then fold in the melted butter followed by 3/4 of your frozen raspberries, I know the berries are frozen but don't mix too hard that you crush the berries.

Pour all the batter into the round cake pan and then scatter the remaining frozen raspberries on top.

Bake the cake for about 50-60 minutes or until golden brown on top and you can insert a toothpick and it comes out clean.  Then let it cool for at least 20 minutes before un-molding from the cake pan.

I also topped each piece of the cake with homemade whip cream and a sprig of fresh mint.

Enjoy!!!!