April 15, 2013

Chicken & Bean Salad

I ate mine for lunch, it was the perfect portion!


Makes 2-4 Servings

Salad
2 cup - Romain Lettuce
4 - cups Mixed greens (organic)
1 tsp - Fresh Basil

Beans
1 can - Pinto beans, drained
1 Tbsp - Fresh Cilantro
6 - White mushrooms, diced
1/8 cup - White onion, diced
1 tsp - Jalapeno pepper, diced
2 dashes hot sauce (if you like hotter food add more)
Pinch of red pepper flakes

Chicken
2 - 4oz boneless skinless chicken breasts
1/4 tsp - Garlic Powder
1 Tbsp - Light Ranch
1 Tbsp - Fresh Cilantro
Cayenne
Paprika
Freshly ground pepper

Preheat oven to 350 degrees.

Season the chicken with garlic, Cayenne, paprika, and ground pepper.  Bake for 30 minutes or until no longer pink.  Set aside to let cool.

In a medium pot over medium heat add the pinto beans, onions, mushrooms, red pepper flakes, jalapenos, and cook until it comes to a boil.  Cover with a lid and let simmer for 20 minutes.

Add cilantro to bean mixture and then set aside. Tear the chicken apart and add to a small bowl.  Stir in the ranch and cilantro.

In two large bowls add your lettuce and top with the bean mixture and then the chicken mixture. Enjoy!

April 11, 2013

Grilled Artichoke with dipping sauce



Makes 2-4 Servings

2- Artichokes
1/2 cup - Lemon juice
1 tsp - Salt

Dipping Sauce
1/8 cup - Lemon juice
1 Tbsp - Dijon Mustard
1/4 cup - Light mayonnaise
1/4 cup - Light Sour Cream
3 dashes of hot sauce
1/2 tsp - Hot Chili sauce

In a small bowl mix all dipping sauce ingredients.  Place in fridge until needed.

Cut the artichokes in half lengthwise, splitting the stem in half.  Remove a couple of the bottom layers and peel the stem with the potato peeler.

With a spoon dig out the inner fibers at the center of the artichoke. Submerge the artichokes into a bowl of cold water with the lemon juice.  The lemon juice prevents browning.

Bring a large pot of water to a boil and add the salt.  Add the artichokes to the boiling water and cook until you can insert a fork easily into the stem.  About 15 minutes.  

Remove from the boiling water and place in cold water.

Heat the BBQ over medium high heat.  Spray or brush artichokes with olive oil.  Place cut-side down on the grill and cook for 5 minutes.

Serve with dipping sauce.

CURRY COCONUT CHICKEN




1 lb – Boneless skinless chicken breasts
1 (14oz) can – Light Coconut Milk
1 Tbsp – Ginger Paste
1 tsp – Curry Seasoning
1/2 tsp – Hot chili sauce
1 tsp – Light soy sauce
1/2 tsp – Sesame Chili Oil
1/4 cup – Fresh cilantro, chopped
1/8 cup – Green onion, chopped
1 tsp – Extra virgin olive oil

Preheat a large skillet over medium-high heat with olive oil.

Once skillet is warm add chicken.  Cook each side for 5 minutes.  Turn heat down to low-medium and put on a lid. 

In a bowl mix coconut milk, ginger, curry, chili sauce, soy sauce, and green onion.  Mix well.  Pour mixture over chicken, sprinkle cilantro over chicken, and then cover with a lid.  

Cook chicken for 20-25 minutes or until chicken is no longer pink.



April 1, 2013

Grilled Portobello's with Balsamic



Makes 4 Servings 


Ingredients
4 - Large Portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
2 Tbsp - Extra-virgin olive oil
Salt and Pepper

Dressing
11/2 Tbsp - Balsamic vinegar
3 tsp - Dijon mustard
1 tsp - Coarse ground mustard
3 Tbsp - Extra Virgin Olive Oil




Preheat the grill to medium heat or the oven to 350 degrees.



Brush olive oil and sprinkle with salt and pepper on the inside and outside of each mushroom. Place the mushrooms on the grill stem side down.  Cook for 5 minutes, then turn mushrooms over and grill for another 3 minutes, or until tender.  

While mushrooms are cooking in a medium bowl, whisk together the balsamic, olive oil, and mustard. Set aside.
 


Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.