Wednesday, February 27, 2019

Dill Chicken Salad Lettuce Wraps

I feel like fresh dill is sometimes overlooked at the grocery store, but it adds incredible flavor to marinades and sauces. I have made a variety of chicken salads and this one is definitely now one of my favorites! You can serve this chicken salad on bread or with crackers, but I like serving it on butter lettuce leaves because they add freshness, crunch and beautiful color to your plate. 

Serve these for lunch, dinner or as a healthy appetizer. 



1. Combine the dressing ingredients in a large bowl.


2. Add chicken, grapes, almonds, celery, green onion, raisins and sunflower seeds and stir to combine.


3. Place lettuce leaves onto serving plates and scoop chicken salad onto the middle of each leaf. Garnish with additional sliced almonds, if desired.



Dill Chicken Salad Lettuce Wraps
Serves 4

All you need:
Dressing
1/4 cup avocado oil mayo
2 tablespoons chopped fresh dill
2 teaspoons spicy mustard (or Dijon mustard)
2 teaspoons white vinegar
2 teaspoon sugar (or honey)
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

2 cups chopped chicken breast
1/2 cup green seedless grapes, halved
1/4 cup toasted sliced almonds
2 celery stalks, diced
4 green onions, thinly sliced
2 tablespoons golden raisins
2 tablespoons sunflower seeds

1 head living butter lettuce, leaves removed from the stem

All you do:
1. Combine the dressing ingredients in a large bowl.
2. Add chicken, grapes, almonds, celery, green onion, raisins and sunflower seeds and stir to combine.
3. Place lettuce leaves onto serving plates and scoop chicken salad onto the middle of each leaf. Garnish with additional sliced almonds, if desired.



Thursday, February 21, 2019

Cottage Cheese and Roasted Veggie Frittata


During the week I love to have some grab-and-go options in my fridge for breakfast and lunch. This frittata is perfectly balanced - you get carbs from the veggies, protein from the cottage cheese and eggs and fat from the pesto and cheese. This make-ahead meal is great served hot or cold. To reheat, simply place your frittata wedge on a plate and microwave for 45 seconds. Top with hot sauce or salsa for added flavor.




1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with olive oil. Season with garlic powder, salt and pepper and toss to coat; roast for 20 minutes.


2. Meanwhile, beat the eggs, cottage cheese and milk together. Add green onion, pesto and parmesan and beat until blended.




3. Coat a 10-inch nonstick skillet with cooking spray. Place the roasted veggies evenly onto the bottom of the pan and pour the egg mixture over. Place the pan in the oven and bake for 20 minutes, or until the eggs are set.


4. Once out of the oven, allow the frittata to sit for 5 minutes before cutting.



Cottage Cheese and Roasted Veggie Frittata
Serves 6

All you need:
2 tablespoons olive oil
1 large sweet potato, peeled and diced
1 cup broccoli florets, chopped small
1 cup cauliflower florets, chopped small
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste

8 large eggs
1 cup cottage cheese
1/3 cup whole milk
4 green onions, sliced
2 tablespoons basil pesto
1/4 cup shredded parmesan cheese
Cooking spray

All you do:
1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with olive oil. Season with garlic powder, salt and pepper and toss to coat; roast for 20 minutes.
2. Meanwhile, beat the eggs, cottage cheese and milk together. Add green onion, pesto and parmesan and beat until blended.
3. Coat a 10-inch nonstick skillet with cooking spray. Place the roasted veggies evenly onto the bottom of the pan and pour the egg mixture over. Place the pan in the oven and bake for 20 minutes, or until the eggs are set.
4. Once out of the oven, allow the frittata to sit for 5 minutes before cutting.

Tuesday, February 19, 2019

Garlic Shrimp and Sausage with Cheddar Oats

I'm a huge fan of shrimp and grits, and with a New Orleans trip right around the corner, I can't wait to try all the comfort food down there. At a recent trip to Costco, I discovered these quick-cooking steel cut oats and I was intrigued. Normally steel cut oats take so long to cook so I would just buy quick oats. Now I have been eating these for breakfast everyday because I love the texture (and the health benefits are great too)! Using them in a savory dish may seem different, but just trust me - this dish just works. It almost tastes exactly like risotto, but it's ready in fraction of the time!



1. Bring oats, milk and salt to a boil in a large saucepan. Reduce to a simmer and cook for 7 minutes, stirring often. Stir in cheddar cheese, butter and green onion. Cover and set aside.






2. Heat oil in a large skillet over medium-high heat. Add sausage and cook until browned; transfer to a bowl. In the same skillet, add the shrimp and cook until pink. Add sausage back to the pan and finish with lemon juice and spices.





3. Scoop oats into serving bowls and top with shrimp and sausage. Drizzle with chili oil (if using).



Garlic Shrimp and Sausage with Cheddar Oats
Serves 4

All you need:
1 cup Bob's Red Mill quick cooking steel-cut oats
2 1/2 cups whole milk
1/4 teaspoon salt
1 cup shredded extra sharp cheddar cheese
2 tablespoons unsalted butter
4 green onions, sliced

1 tablespoon olive oil
2 polish sausages, sliced
1 pound peeled, deveined shrimp
Juice of 1 lemon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper

Chili oil, for finishing (optional)

All you do:
1. Bring oats, milk and salt to a boil in a large saucepan. Reduce to a simmer and cook for 7 minutes, stirring often. Stir in cheddar cheese, butter and green onion. Cover and set aside.
2. Heat oil in a large skillet over medium-high heat. Add sausage and cook until browned; transfer to a bowl. In the same skillet, add the shrimp and cook until pink. Add sausage back to the pan and finish with lemon juice and spices.
3. Scoop oats into serving bowls and top with shrimp and sausage. Drizzle with chili oil (if using).

Friday, February 15, 2019

Chopped Romaine Salad with Pepperoncini Vinaigrette


Winter weather normally means lots of soups and stews, but sometimes I just crave a big, crisp salad. This salad has a wonderful blend of flavors and textures. I especially love the edamame and feta, which add the perfect blend of sweet and salty. If you are packing this salad for lunch, I suggest leaving the dressing separate and pouring it on right before serving. For added crunch, add croutons, dried chickpeas or sunflower seeds.


1. Place vinaigrette ingredients in a blender and process until smooth.


2. Place romaine, cucumber, artichokes, edamame, green olives, 1/2 the vinaigrette and 1/2 the feta in a large bowl and toss gently to combine.


3. Place salad into serving bowls and top with more feta. Serve extra vinaigrette on the side.



Chopped Romaine Salad with Pepperoncini Vinaigrette
Serves 4

All you need:
Vinaigrette
1/2 cup sliced pepperoncini peppers
1/2 cup olive oil
1/4 cup red wine vinegar
4 tablespoons pepperoncini brine
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon honey
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Pinch crushed red pepper flakes

Salad
3 romaine hearts, chopped
1 English cucumber, peeled, seeded and diced
1 (14.1 oz.) can artichoke hearts, drained and chopped
1 cup shelled edamame
1/3 cup pitted green olives
4 oz. crumbled feta cheese

All you do:
1. Place vinaigrette ingredients in a blender and process until smooth.
2. Place romaine, cucumber, artichokes, edamame, green olives, 1/2 the vinaigrette and 1/2 the feta in a large bowl and toss gently to combine.
3. Place salad into serving bowls and top with more feta. Serve extra vinaigrette on the side.

Wednesday, February 13, 2019

Sopa de Lima (Mexican Lime Soup)

Josh and I recently took a food tour in Cozumel, Mexico and it was so fun to try some real Mexican food. We tried cactus quesadillas, this soup, pulled pork (cooked in banana leaves), grouper ceviche and whole fried lion fish. This soup stood out because it was so full of flavor and unlike any chicken soup I had eaten before. 




1. Heat olive oil in a large saucepan over medium heat. Add garlic, onion, bell pepper, jalapeno and tomato and cook for 2 minutes, stirring occasionally. Season with salt, pepper, oregano and bay leaf.


2. Add chicken stock, lime juice and chicken; bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.

3. Ladle soup into bowls and garnish with avocado, tortilla strips and lime slices. (While eating the soup, press the limes with your spoon to release more fresh lime flavor.)



Sopa de Lima (Mexican Lime Soup)
Serves 4

All you need:
1 tablespoon olive oil
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
2 jalapeƱos, seeded and diced
1 tomato, diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 bay leaf
8 cups chicken stock
Juice of 3 limes
2 cups shredded chicken
Diced avocado, tortilla strips and lime slices for garnish

All you do:
1. Heat olive oil in a large saucepan over medium heat. Add garlic, onion, bell pepper, jalapeno and tomato and cook for 2 minutes, stirring occasionally. Season with salt, pepper, oregano and bay leaf.
2. Add chicken stock, lime juice and chicken; bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.
3. Ladle soup into bowls and garnish with avocado, tortilla strips and lime slices. (While eating the soup, press the limes with your spoon to release more fresh lime flavor.)

Tuesday, February 12, 2019

Cinnamon and Mixed Nut Granola with Yogurt and Berries

I recently had the most delicious granola on our cruise ship and I came back determined to try to make my own version. This granola has less oats and more nuts, which I love because it provides more protein and a wonderful toasty flavor. The plain yogurt provides an even more protein and the berries give this breakfast a perfect pop of color. I sweetened my yogurt with agave, but feel free to use your favorite sweetener (or leave it out).



1. Preheat oven to 300. Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, combine the oats, almonds, pecans, hazelnuts and coconut. Add honey, coconut oil, maple syrup, cinnamon and salt and stir to combine. Spread granola in an even layer on the prepared baking sheets and bake for 45 minutes. Once out of the oven, allow the granola to come to room temperature.





3. Scoop yogurt into glasses or parfait cups and drizzle with agave. Top with granola and berries. Repeat with one more layer of yogurt, agave, granola and berries.







Cinnamon and Mixed Nut Granola with Yogurt and Berries
Serves 8-10

All you need:
Granola
2 cups rolled oats (gluten-free or regular)
1 cup slivered almonds
1 cup pecan halves
1 cup hazelnuts (if you can't find these, just add more almonds)
1 cup unsweetened shredded coconut
1/2 cup honey
1/2 cup melted coconut oil
1/4 cup pure maple syrup
1 tablespoon ground cinnamon
1 teaspoon kosher salt

4 cups plain Greek yogurt
1 pint raspberries
1 pint blackberries
Agave nectar, for drizzling

All you do:
1. Preheat oven to 300. Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, combine the oats, almonds, pecans, hazelnuts and coconut. Add honey, coconut oil, maple syrup, cinnamon and salt and stir to combine. Spread granola in an even layer on the prepared baking sheets and bake for 45 minutes. Once out of the oven, allow the granola to come to room temperature.
3. Scoop yogurt into glasses or parfait cups and drizzle with agave. Top with granola and berries. Repeat with one more layer of yogurt, agave, granola and berries.