Pork chops with Romesco Sauce

Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coriander
• 1/2 teaspoon ground black pepper
• 2 teaspoons monk fruit golden
• 1 teaspoon salt
• 24 ounces boneless pork chops 4, 6 ounce chops
• 1 tablespoon avocado oil

Romesco Sauce

• 1/4 cup roasted red peppers (I used two peppers, cut in quarters lengthwise. Place cut-side down on sheet pan and bake at 450° for 15-20 minutes until slightly blackened. Cool slightly and remove skin). 
• 2 plum tomatoes
• 1/3 cup almonds
• 1 garlic clove
• 1 tablespoon sherry vinegar
• 1 tablespoon avocado oil
• 1/4 teaspoon paprika
• pinch of cayenne optional

Instructions

• Combine the cumin, chili, paprika, coriander, pepper, monk fruit, and salt in a small bowl and then generously season pork chops and set aside for 30 minutes to come to room temperature.
• Preheat the oven to 400ºF.
• Prepare the sauce. Blend together all sauce ingredients except olive oil (it will become bitter if blended) in a high speed blender until completely smooth. Adjust seasoning to taste with more salt, vinegar, and adding monk fruit if you want it sweeter. Stir in the olive oil and set aside.
• Grilled the pork chops.
• Serve the pork chops with the sauce.
  
  
  Original recipe adapted from https://primalwellness.coach/2020/07/02/pork-chops-with-romesco-sauce-and-charred-scallions/

Garlic Herb Cauliflower Rice

Ingredients

• 1 Head Cauliflower Medium, or 16 ounces store-bought cauliflower rice
• 1/2 Cup Almonds sliced
• 2 Tablespoons Butter or extra virgin olive oil
• 2 Cloves Garlic minced
• 1/4 teaspoon Sea Salt fine
• Black Pepper freshly ground, to taste
• 1/4 Cup Parsley fresh, chopped
• 1/4 Cup Dill fresh, chopped
• 1/4 Cup Basil fresh, chopped
• 1 Tablespoon lemon juice or more, to taste

Instructions

1. Using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice. Do not do all at once or it will be mush and whole in other parts.
2. Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. 
3. Return the skillet to the burner and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring until fragrant, about 30 seconds.
4. Add the cauliflower rice, salt, and a few pinches of black pepper. Cook, stirring until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
5. Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds.

Grilled Corn Salad with Avocado

YIELD: 6 servings (about 6 cups total)

PREP TIME: 15 minutes

COOK TIME: 7 minutes

TOTAL TIME: 25 minutes

Ingredients:

FOR THE GRILLED CORN SALAD:

• 1 bag frozen corn or 5 corn cobs 
• 1-1/2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 pint halved cherry tomatoes (about 2 cups)
• 1 medium avocado, peeled, pitted, and diced
• 1 small red bell pepper, cored and finely chopped
• 4 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 cups packed arugula (Optional)

FOR THE DRESSING:

• 1/4 cup fresh lime juice (from about 2 limes)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder

Directions:

1. Option 1) Brush olive oil on corn cobs and grill. Carefully, slice corn kernels off cob and into bowl. Option 2) Preheat an iron skillet with olive oil. Toss corn with oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the pan and let cool.
2. Tansfer corn to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
3. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Original recipe from wellplated.com

Avocado Chicken Salad with Peanut Dressing

Where do I begin?! YUM ... that's where. I wanted something healthy and fresh for dinner. I searched for a few ideas online and came across this salad dish and changed it up just a bit. I am in love with the dressing and used the leftovers for a burger the next day. It could even be used as a dip or hummus for chips.


Ingredients
1 lb boneless, skinless chicken breast
Salt and fresh cracked pepper
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
2 cups spinach

1 carrot, julienned
1 radicchio, chopped (optional)
1 avocado, thinly sliced
1/2 red onion, sliced
1 handful fresh cilantro, chopped
1/4 cup peanuts, chopped

Quinoa

The Avocado Peanut Dressing

1/4 avocado
1/2 cup peanuts
Juice of one 1/2 lime
1 garlic clove
1/4 cup rice vinegar

1/4-1/2 cup olive oil
1/2 teaspoon salt + 1/4 teaspoon black pepper

Directions

1. Marinate the chicken: In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken in this mixture for at least 30 minutes.

2. Grill the chicken. Once cooked through, set chicken aside and allow to cool slightly. Cut into slices.

3. To make the dressing: Mix the ingredients (avocado, rice vinegar, peanuts, lime juice, olive oil and garlic) together in a blender or food processor. Adjust with salt and pepper.

4. Combine the chopped spinach carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the quinoa and chicken on top along with the avocado. Drizzle on the dressing, top with chopped peanuts, and serve!

Note: The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.

Ravioli with Brown Butter Sage Sauce

Total Cooking Time:
20 minutes + 1 hour for pumpkin cream cheese
Servings: 4


Ingredients

2 packages refrigerated cheesen or Butternut squash ravioli (8–9 oz)
Fresh sliced butternut squash, about 1/2 lb, optional
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh sage, finely chopped
3 tablespoons unsalted butter
1 cup half-and-half
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped walnuts
****2 tablespoons pumpkin spice cream cheese (See recipe below)*****

****Pumpkin Spice Cream Cheese****
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish. Cover; refrigerate at least 1 hour to blend flavors



Directions 

1. Cook pasta following package instructions (reserve 1/2 cup pasta water when draining). 

2. Trim pumpkin from skin and remove seeds, if needed, then cut pumpkin into 1/2-inch cubes (about 1 cup). 

3. Chop parsley and sage; set aside. Meanwhile, prepare sauce while pasta cooks.
4. Place butter and pumpkin in large sauté pan on medium; cook and stir 3–4 minutes or until butter is golden brown. 

5. Stir in half-and-half and sage; simmer 4 minutes.
6. Whisk in Parmesan cheese, cream cheese, salt, pepper, and parsley; simmer 1 minute. 

7. Stir in ravioli; cook 1 more minute. Stir in reserved pasta water until desired consistency. 

8. Sprinkle with walnuts. Serve.

Basil Chive Cucumber & Corn Salad

This recipe is from Pinterest. I strictly wanted a cold salad that was crunchy and easy that I could make ahead for a dinner party. While this was good, it has potential to be so much more. Next time I make it, I plan to add red onions and more spices. Not sure which ones yet, but that's the joy of getting to play with your food. 

INGREDIENTS
3 cups cooked cut corn (about 4 cobs ... I soaked them in boiling water for only 2-3 minutes. I didn't want them to get soft.)
2 cups cucumber, peeled, seeded and chopped (about 1 large cucumber)
1/2 cup basil, chopped
1/4 cup chives, snipped
2 Tablespoons light mayonnaise
Salt & fresh ground pepper, to taste

DIRECTIONS

In a medium mixing bowl, toss together the corn, cucumber, basil and chives. Stir in the mayonnaise. Add salt & pepper to taste. Serve immediately or store in the fridge until serving time.

Original recipe: http://www.sumptuousspoonfuls.com/

Bruschetta with Artichoke Hearts and Parmesan

Ding ding! This is a family favorite! This can be made ahead and stays in the fridge for up to a few days. 

Bruschetta Topping

1 14 ounce can of artichoke hearts, rinsed and patted dry

2 Tbsp extra virgin olive oil

2 Tbsp Lemon Juice

2 Tbsp chopped fresh basil

1 garlic clove, minced

Salt and pepper

2 oz Parmesan cheese, 1 oz grated (1/2) cup and 1 oz shaved

Toasted Bread

French Bread cut into 1/2 inch slices

1 Garlic clove

Olive Oil

Directions

1) Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor, about 6 pulses.

2) Add grated Parmesan and cloves to combine, about 2 pulses.

3) Transfer to an airtight container and refrigerate for up to 2 days. 

4) When ready to serve, adjust oven rack 4 inches from broiler. Line baking sheet with aluminum foil. 

5) Place bread on prepared sheet and broil for 1-2 minutes.

6) Lightly rub one side of toast with garlic and oil and season with salt to taste. Garnish the artichoke mix with shaved parmesan.

Marcona Almond Pesto

Ingredients:

2 cups packed fresh basil leaves
½ cup marcona almonds (I bought these at Costco)
½ cup grated Natural & Kosher parmesan
2 garlic cloves, peeled
juice of 1/2 lemon (about 2 tbsp)
1/2 tsp lemon zest
1/2-3/4 cup extra virgin olive oil
salt and pepper, to taste

Directions:

Place all ingredients except the olive oil in a food processor or blender and blend until roughly chopped. Slowly add the olive oil until the mixture turns into a creamy spread. 

Edamame and Quinoa Salad

Ingredients

• 16 oz frozen, shelled, edamame
• 1¼ cup frozen corn
• 1½ cup cooked, cooled quinoa
• 2 green onions, sliced
• 1 red sweet bell pepper, diced
• 2 Tbsp minced fresh cilantro
• 2 Tbsp olive oil
• 1½ Tbsp lemon juice
• 1½ Tbsp lime juice
• ½ tsp salt
• ½ tsp chili powder (I used Paprika)
• ½ tsp dried thyme
• ¼ tsp black pepper
• Dash cayenne

Instructions

1. Briefly boil the edamame and the corn, just until tender
2. Drain and cool completely
3. In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
4. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined
5. Drizzle over the salad and toss to coat
6. Cover & chill for at least two hours

http://realhousemoms.com/edamame-quinoa-salad/

Tahini Vinaigrette

Ingredients

3 cloves garlic

1 tablespoon balsamic vinegar

2 tablespoons tahini

1 tablespoon fresh lemon juice

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

3 tablespoons extra virgin olive oil

Instructions

Place garlic in food processor and pulse. Add the vinegar, tahini, lemon juice, salt and pepper. Process until smooth, about 5 seconds. With the machine running, add the oil slowly, in a steady stream. After all the oil has been added, process for an additional 10 seconds. Taste and adjust seasonings as needed.

Vegetable Tian

Find the original recipe Here

Ingredients

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

Directions
Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Santa Fe Chicken and Lentil Casserole (Gluten Free)

First off, I found this recipe here. On a scale of 1 to 10, we gave it a 7. It made A LOT of food ... way more than I was prepared for. It filled my 10 x 14 casserole dish to the top. It will feed a large family or you'll have a lot of leftovers. Good thing, it freezes well! Next time, I'll be sure to cut the recipe in half.

Ingredients (Cost me about $13 for fresh items as I already had the spices.)

Lentils:

            1-1/2 cup green lentils, rinsed & drained ($1)

            3 cups chicken broth, low sodium ($2)

            1/8 tsp salt

            

Chicken:

            2 lbs boneless & skinless chicken breasts, diced ($5 for 3 lbs)

            1 tsp cumin

            1/4 tsp salt

            1/2 tsp freshly ground black pepper

            1/8 tsp cayenne pepper

            Cooking spray

            

Vegetables:

            1 large onion, diced ($.66)

            5 large garlic cloves, crushed

            2 large bell peppers, diced ($3)

            1 tsp cumin

            1/4 tsp salt

            1/8 tsp cayenne pepper

            Cooking spray

           

Mix Ins:

            14 oz can diced tomatoes (I used Fire Roasted)

            2 cups corn, frozen & unthawed ($.89)

            2 cups Cheddar cheese, shredded & divided

            2 tbsp peppers, seeded & minced (I used a Serrano) ($.20)

            1 tbsp garlic powder

            1 tsp cumin

            1 cup cilantro, chopped & divided ($1)

Directions

1) In a medium pot, combine lentils, chicken broth and salt. Bring to a boil on high, reduce heat to low, cover and cook for 30-35 minutes. Do not drain excess liquid. Set aside.

2) Meanwhile, preheat large skillet on high and spray with cooking spray. Add chicken and cook for 5 minutes, stirring occasionally and draining any liquid if necessary. Add cumin, salt, black pepper and cayenne pepper and cook for another 5 minutes or until golden brown, stirring occasionally. Transfer to a very large bowl and set aside. You'll mix all other ingredients into this bowl.

3) Preheat oven to 350°. Return skillet to medium-high heat and spray with cooking spray. Add onion, garlic, bell peppers, cumin, salt and cayenne pepper and cook for 7 minutes or until golden brown, stirring occasionally.

4) Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1 cup cheese, jalapeño peppers, garlic powder, cumin and 1/2 cup cilantro. Mix gently with spatula enough to combine.

5) Transfer the mixture to a 9 x 13 oven proof baking dish. Sprinkle with remaining cheese and bake uncovered for 50 mins. Remove casserole from the oven, cover with foil and let stand for half an hour before serving. Garnish with remaining cilantro and sour cream.

Storage Instructions: Refrigerate covered for up to 3 days or freeze in an air tight container for up to 3 months.

Nutritional Info

Calories: 381, Total Fat: 11 g
, Sodium: 531.4 mg
, Total Carbs: 33.4 g
, Dietary Fiber: 9.2 g, Protein: 41.5 g
, WW Points+: 10

Feta Peas

Just felt like jazzing up a side dish of peas for dinner.

Ingredients
2 cups of Frozen Peas
1/4 cup crumbled Feta Cheese
1 tablespoon chopped fresh Basil
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Directions
1) Cook peas as directed
2) Stir in all other ingredients over low heat until combined.

Shaved Asparagus Salad with Citrus Vinaigrette

Ingredients
1 pound thick Asparagus ($2.63)
1 wedge Pecorino-romano cheese ($4.99/Wedge)
1/2 tsp. Grated lemon peel ($1.25)
2 Tbsp. Lemon juice
1/2 tsp. Grated orange peel ($1.00)
2 Tbsp. Orange juice
1 Tbsp. White Wine Vinegar
1/4 c. EVOO
Course salt and freshly ground black pepper
2 oz Walnuts or Pecans ($3.99/Bag)

Directions
Do not remove the tough ends from the asparagus spears. Hold the tough end of the spear on a cutting board and draw a vegetable peeler down to create thin ribbons. Place the ribbons in a bowl and throw away the tough ends.

Hold the wedge of cheese and draw the vegetable peeler down the side to create ribbons and add to the bowl. In a 2-cup glass measuring cup, whisk together lemon peel and juice, orange peel and juice and vinegar. Whisk in olive oil slowly.

Place asparagus on a platter or bowl, poor dressing over top and garnish with pecans and more cheese.

Lemon and Garlic Roasted Chicken Thighs

Lemon and Garlic Roasted Chicken Thighs from Simply Sophisticated Cooking

Ingredients
8 chicken thighs, skin-on and bone-in

1 Tbsp. chopped fresh sage

4 Tbsp. chopped fresh rosemary

Zest from 2 lemons

4 lemons, quartered

1 head of garlic, separated and peeled

1 cup baby carrots

Olive oil to coat

Salt and Pepper to taste

Directions

1) Preheat oven to 350° F. Zest 2 of the lemons before you cut them up. Mix the sage, rosemary and lemon zest and set aside until needed.

2) Gently loosen the skin on the chicken thighs, so that you can slide your fingers up under but the skin is still attached to the chicken. Tuck in about 1 tsp of the herb mixture under the skin. Lightly coat the chicken pieces with olive oil and generously salt and pepper. Sprinkle the remaining herb mix over the bottom of a large baking dish and lay the chicken thighs on top. Squeeze the lemon quarters over the chicken and tuck in around the pan. Finish by tucking garlic cloves and carrots around the chicken. Roast uncovered for about 45 minutes to an hour or until a meat thermometer reads 165° F.

3) Allow chicken to rest about 10 minutes before serving.

Makes 8 servings