How To Prepare
Step 1. Preheat the oven to 350 degrees F
Step 2. Put the Beans in an 8-cup casserole
Step 3. Combine the tomato sauce, onion, garlic, mustard, and a dash of pepper in a mixing bowl; stir into the beans.
Step 4. Bake for 1 hour, or until the beans are tender, Serve
Yield: 4 servings
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Italian Bean Bake
How To Prepare
1. Heat oil in a large Dutch oven over medium heat. Add celery, onion, garlic, oregano, and pepper; cook 5 minutes.
2. Add the water, broth, and lentils. Simmer, partially covered, 15 minutes.
3. With a hand blender or potato masher, puree soup until semi-smooth and thick.
4. Drizzle with lemon juice.
Serve with protein of your choice for a complete meal
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Greek Lentil Soup
How To Prepare
For the chicken
Combine the 1 Tbl grapeseed oil, 1 Tbl balsamic vinegar, garlic powder, and pepper in a small bowl. Trim the chicken breasts if necessary, and slice into cutlets about 3/4 inch thick. Place in a non-reactive bowl (plastic, ceramic, or glass) and pour the marinade over the chicken. Mix to ensure the chicken is well coated. Cover and marinate for at least an hour, or overnight. Grill (or saute) the chicken breasts until fully cooked (no longer pink or at 165 degrees F).
For the Mediterranean Salsa
Combine the artichoke hearts, sun dried tomatoes, and parsley in a medium-sized bowl. In a small bowl, whisk together the grapeseed oil and balsamic vinegar. Pour over the salsa and toss to coat. Season with pepper as desired.
To Serve
Arrange the chicken on an oven-proof plate or platter. Spoon the salsa over the top of the chicken. Warm in the oven at 350 for 10 minutes if desired, or serve cold – it’s delicious either way!
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Balsamic Grilled Chicken with Mediterranean Salsa
Ingredients
For the Mediterranean Salsa
Ingredients
For the Mediterranean Salsa
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How To Prepare
Directions:
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 – 40 minutes.
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Balsamic Chicken with Roasted Vegetables
How To Prepare
Preheat oven to 375°F.
Place chicken pieces on separate, lightly greased pieces of foil. Sprinkle with pepper. Top each with a spring of parsley and lemon rind.
Divide mushrooms between chicken. Wrap up, enclosing chicken. Place chicken pieces on a baking tray and cook in preheated oven 40 minutes.
Open chicken pieces a little and cook for a further 15 to 20 minutes to allow chicken to brown.
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Baked Chicken with Mushrooms
How To Prepare
Preheat grill for direct-heat cooking.
In medium-size bowl combine turkey, apple, coriander, and pepper. Mix gently. Evenly divide and shape turkey mixture into 4 burgers, approximately 3-1/2 inches in diameter.
Grill turkey burgers 5 to 6 minutes per side or until 165ºF is reached on food thermometer and turkey is no longer pink in center.
In small bowl, combine mustard, cinnamon, and nutmeg. To serve, place burger between butter lettuce leaves (may take more than 2), spoon sauce over burgers and top with other butter lettuce leaves.
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Apple Turkey Burger
How To Prepare
1. Place potato in a microwave-safe dish. Spray potato with cooking spray, and sprinkle with salt and pepper. Add 2 tablespoons water; cover and microwave on HIGH 5 minutes or until tender.
2. Combine lime juice, oil, Splenda, and ginger in a small bowl; stir well with a whisk.
3. Combine potato, lettuce, chicken, mint, and cilantro in a large bowl. Add dressing; toss gently to coat.
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Indian Chicken Salad
How To Prepare
In large bowl, whisk together syrup, lemon rind and juice, oil, thyme, mustard, garlic, and pepper; remove 1/4 cup (50 mL) of the dressing and set aside.
Add chops to bowl, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 10 minutes.
In salad bowl, toss spinach, orange pepper and red onion with reserved dressing. Divide among plates; top with lamb chops. Serve with lemon wedges.
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Grilled Lemon Maple Lamb Chops
How To Prepare
Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine lemon juice, 1 tablespoon chopped fresh dill, turmeric, and 1/2 teaspoon pepper in a large bowl; whisk well. Add beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butter lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.
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Feel-Good Chicken, Bean, and Artichoke Salad
How To Prepare
Directions:
Heat oil in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.
Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with pepper to taste.
Discard the skin and carve the turkey and serve in appropriate portion size according to your menu
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Crock Pot Turkey Breast with Gravy
