Ann Zader Natural Health

Vegan French Onion Soup

Ingredients:

6 tablespoons olive oil, divided
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
3 tablespoons finely chopped dried shiitake mushrooms (1/4 ounce)
1/2 cup pinot noir
1 tablespoon balsamic vinegar
2 teaspoons soy sauce
2 cartons (32 ounces each) vegetable broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
1-1/2 cups shredded dairy-free mozzarella-flavored cheese

Directions:

1.In an oven, heat 4 tablespoons oil over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic, balsamic vinegar and soy sauce; cook 2 minutes longer.

2.Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes.

3.Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.

4.To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

(source: taste of home)

Lentil Sloppy Joes

Ingredients:

2 tablespoons olive oil
1 large sweet onion, chopped
1 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
1 medium carrot, shredded
6 garlic cloves, minced
2-1/2 cups reduced-sodium vegetable broth
1 cup dried red lentils, rinsed
5 plum tomatoes, chopped
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
2 tablespoons yellow mustard
4-1/2 teaspoons cider vinegar
2 teaspoons vegan Worcestershire sauce
2 teaspoons honey
1-1/2 teaspoons tomato paste
1/4 teaspoon salt
1/8 teaspoon pepper
14 whole wheat hamburger buns, split and toasted

Directions:

1.In a large skillet, heat oil over medium-high heat. Add onion, peppers and carrot; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer.

2.Add broth and lentils; bring to a boil. Reduce heat; simmer, uncovered, until lentils are tender, about 15 minutes, stirring occasionally. Stir in chopped tomatoes, tomato sauce, chili powder, mustard, vinegar, Worcestershire sauce, honey, tomato paste, salt and pepper.

3.Bring to a boil. Reduce heat; simmer until thickened, about 10 minutes. Serve on buns.

(source: taste of home)

Jalapeño broccoli “cheddar” soup

Ingredients:

2 tablespoons olive oil
1 large onion, diced
4–6 fat garlic cloves, rough chopped
1–2 poblano peppers, diced (I like 2)
1 jalapeno, diced fine (use 1/2 for less spice- see notes)
7 cups broccoli, cut into bite-sized florets (about 1 – 1 ¼ pound, stems ok if cut thinly)
4 cups veggie or chicken broth (or 4 cups water + 1 tablespoon
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon pepper
—-
3/4 cup raw cashews (soaked or simmered) or h**p hearts
2–3 tablespoons nutritional yeast
1–2 large handful baby spinach (for vibrant color)

Optional Finishing oil:

2 tablespoons olive oil
1 jalapeno sliced
1 teaspoon cumin seeds
pinch chili flakes (optional)
1/4 cup corn kernals, frozen is ok (optional)
1/4 cup pumpkin seeds (optional)

Instructions:

1.Heat oil in a big pot over medium heat, and add the onion, garlic, poblanos and jalapeno, stirring occasionally, letting the onions get golden, about 5 minutes.

2.Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. The liquid should just cover the veggies. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender, about 10-12. minutes. Turn heat off and remove bay leaf.

3.BLEND: Place roughly 1 cup of the broccoli and 1 cup of broth into a blender. Let cool 5 minutes. Add the cashews and 2 tablespoons nutritional yeast.

4.Cover tightly with blender lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”. Blend until silky smooth.
Add one more cup broccoli and one more cup broth. Blend again until silky smooth.

5.To the blender, add 1-2 big handfuls of fresh baby spinach for that extra vibrant “green” color, and blend until fully incorporated and smooth.
Pour this back in the broccoli soup pot, mix and heat gently over low heat, careful not to boil or simmer too long, or you will lose the lovely vibrant green color.

6.Taste for salt, heat, and acid. Add a little squeeze of lime if you like, or extra chili flakes or more pepper. For extra “cheesy” flavor add another tablespoon of nutritional yeast.

7.Make the finishing oil: Heat 2-3 tablespoons olive oil in a small skillet over medium heat. Add sliced jalapeno, 1 teaspoon cumin seeds, chili flakes, and optional corn kernals or pumpkin seeds. Heat until cumin is fragrant, about 1 minute. Serve the soup in bowls and spoon a little finishing oil over the soup (when serving) in a crescent shape.

8.Garnish with fresh cilantro or scallions or a wedge of lime.

(source: feasting at home)

Raspberries are easy to add to your diet and make a tasty addition to your smoothies.
This also offers a lot of nutrients.

😊

Having a bad day?

Try this sandwich and fruits for lunch!
Don't forget the banana!
They say it can boost your mood. ☺

Sesame butter radishes with lemon

INGREDIENTS:

100g unsalted butter, chopped
2 tsp sesame oil
3 bunches mixed radishes, washed, trimmed
Juice of 1 lemon, plus extra lemon wedges to serve
1 tbs. each toasted black and white sesame seeds
Red vein sorrel, baby radish leaves, baby shiso and sourdough, to serve

METHOD:

1. Melt butter and oil in large frypan over medium-high heat and cook for 3 minutes or until nut brown. Add radish and cook, tossing pan, for 6-8 minutes or until tender. Spoon into a serving bowl.

2. Drizzle over lemon juice and scatter with sesame seeds and salad leaves. Serve with sourdough and extra lemon.

Source: Delicious

Green tea noodles with sticky sweet chilli salmon

INGREDIENTS:

1/2 cup (125ml) peanut oil
1 tbs. finely chopped ginger
3 long green shallots, thinly sliced
1 lemongrass stalk (white part only), finely grated
4. Whisk lime juice, sugar, fish sauce and chili flakes into the shallot oil mixture. Place noodles in a large bowl with three quarters of the shallot oil, season, and toss to combine. Arrange on a serving platter and flake salmon over the top. Drizzle over remaining shallot oil and scatter with extra chili flakes, toasted sesame seeds and shiso leaves. Serve at room temperature or chilled.
2 tbs olive oil
80g chilli paste in soybean oil
600g whole skinless salmon fillet, pin-boned
240g packet dried green tea noodles
1/3 cup (80ml) lime juice
2 1/2 tsp caster sugar
2 tsp fish sauce
1/2 tsp chilli flakes, plus extra to serve
Toasted sesame seeds & micro shiso leaves, to serve

METHOD:

1. Preheat oven to 220°C. Heat peanut oil in a small saucepan over low heat. Add ginger, long green shallot, lemongrass and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until long green shallot is very soft but not coloured. Remove from heat and cool.

2. Meanwhile, combine honey, olive oil and chilli paste in a bowl. Stir to combine. Line a baking tray with baking paper and add salmon. Rub honey mixture over salmon to coat, then season. Roast for 12-15 minutes for medium. Set aside, loosely covered with foil, to rest for 5 minutes.

3. Cook noodles according to packet instructions. Drain and rinse briefly with warm water.

4. Whisk lime juice, sugar, fish sauce and chilli flakes into the shallot oil mixture. Place noodles in a large bowl with three quarters of the shallot oil, season and toss to combine. Arrange on a serving platter and flake salmon over the top. Drizzle over remaining shallot oil and scatter with extra chilli flakes, toasted sesame seeds and shiso leaves. Serve at room temperature or chilled.

Source: Delicious

Lemon chicken

INGREDIENTS:

1 tsp cornflour
1 tsp dark soy sauce
Finely grated zest & juice 1/2 small lemon
2 tsp coconut or canola oil
1 skinless chicken breast fillet (around 150g), cut into 1.5cm slices
1 capsicum, any colour, deseeded and sliced
1 medium carrot (around 80g), trimmed and thinly sliced
100g broccoli, cut into small florets
150ml chicken stock (made with 1/2 stock cube)
4 spring onions, trimmed and thickly sliced

METHOD:

1. Mix the cornflour with the soy sauce and lemon juice in a small bowl.

2. Heat the oil in a large frying pan or wok over a high heat, add the chicken, capsicum, carrot and broccoli and stir-fry for 2–3 minutes, or until the chicken is lightly browned and the vegetables are beginning to soften.

3. Pour the lemon and soy mixture into the pan, add the chicken stock and spring onions and bring to a simmer. Reduce the heat and cook for 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through, stirring regularly.

4. Sprinkle with grated lemon zest and serve with rice.

Source: Deliciou

Caprese Skewers

Ingredients:
24 cherry tomatoes
12 mini mozzarella balls
24 basil leaves
olive oil, for drizzling
Balsamic reduction, for drizzling
Sea salt and freshly ground black pepper

Instructions:

1.Thread the tomatoes, mozzarella, and basil onto mini skewers.

2.Drizzle with olive oil and balsamic reduction and sprinkle with salt and pepper.

(Source: LOVE & LEMONS)

Vegan Cabbage Soup

Ingredients:

4 cups vegetable stock
1 can (14 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
Fresh basil, optional

Directions:

1.In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste.

2.Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours.

3.If desired, top with fresh basil.

(source: taste of home)

Creamy Avocado Smoothie

Ingredients:

1/2 cup cubed frozen pineapple
2 cups packed fresh spinach, or 1 cup frozen spinach
1 ripe avocado
1 frozen banana
3/4 cup light coconut milk, canned or from a carton
3 tablespoons fresh lime juice, plus 1/2 teaspoon zest
1 teaspoon maple syrup
pinch of sea salt
8 ice cubes
2 scoops vanilla protein powder*, optional

Instructions:

1.Combine the pineapple, spinach, avocado, banana, coconut milk, lime juice, maple syrup, salt, ice, and protein powder, if using, in a blender. Blend until creamy.

2.Taste and adjust the sweetness to your liking. If you prefer a sweeter smoothie, add more maple syrup. If the consistency is too thick, add more coconut milk, and blend again.

(source: Love and Lemons)

Spicy Mexican Oaxacan bowl

Ingredients:
Spice Rub
2 teaspoons cumin
1 teaspoon ground chipotle ( or swap out a mix of smoked paprika and chili powder)
½ teaspoon salt

Sheet Pan ingredients:
½ a red onion, cut in ½ inch wedges
1 medium yam or sweet potato- diced into ¾ inch cubes ( leave skin on)
8 baby bell peppers, cut in half (or 1 regular red or yellow bell pepper, cut into strips )
½ cup pecans
2 teaspoons maple syrup
1 15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans

Quick Cabbage Slaw:
¼ of a a red cabbage, shredded
1 tablespoon olive oil
¼ cup chopped cilantro or scallions or both
1 teaspoon coriander
1/8 teaspoon salt
1 tablespoon lime juice

Instructions:

1.Preheat oven to 400F.
Mix cumin, chipotle and salt together in a small bowl.
Place onion, sweet potato and peppers on a parchment lined sheet pan. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix, tossing to coat all sides well. Use about ½ or ⅔ of the spice.

2.Place in the oven for 20-30 minutes, tossing halfway through.
On another smaller parchment-lined pan, toss the pecans with 2 teaspoons maple syrup and 1 teaspoon of the spice mix. Place in the oven (on a lower rack) for 10-12 minutes, or until lightly browned. When you pull it out, give nuts a quick toss to loosen them up and “fluffen” them, so when they cool, they are easy to remove.

3.Heat the seasoned beans in a small pot on the stove ( see notes) and make the slaw. Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.

4.Slice the avocado.
When the veggies are fork tender, assemble the bowls. Divide the beans among 2-3 bowls. Divide all the veggies, placing them over the beans, and top with slaw and add the avocado.

5.Serve with the Chipotle Mayo ( vegan-adaptable) or Vegan Avocado sauce if you like, or sour cream and hot sauce– it’s fine without though too. 🙂

(source: feasting at home)

Strawberry Banana Smoothie

Ingredients:

1 1/2 cup raspberries
1 cup strawberries
1/2 frozen banana
1 cup almond milk, or oat milk
1 tablespoon honey or maple syrup
1 1/2 cups ice
Handful of mint or basil, optional

Instructions:

1.Combine the raspberries, strawberries, banana, almond milk, honey or maple, basil, if using, and ice in a blender. Blend until smooth.

2.Taste. If it's too tart for you, add another 1/2 cup or so of almond milk and another tablespoon of honey or maple.

(source: Love and Lemons)

🙃

Simple Moroccan Salmon

Ingredients:

2 (thick) salmon filets 4- 6 ounces each
½ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon salt
¾ teaspoon sugar (or brown sugar)
pinch cayenne
1 tablespoon oil for searing
Garnish- orange zest

Instructions:

1.Preheat oven to 350F

2.In a small bowl, combine cinnamon, cumin, salt, sugar and cayenne.
Sprinkle over both sides of the salmon.

3.Heat oil in a oven proof skillet (cast iron) over medium high heat. Sear salmon on both sides 2 minutes on each side then place in the warm oven to finish for 5 minutes or to desired doneness.

4.Garnish with orange zest and serve with Moroccan Quinoa Salad

Note: To keep this vegetarian, coat two pieces of tofu with the spice mix and sear like the salmon. Alternately, you could sear cooked chickpeas with the spices and crisp them up.

(Source: Feasting at Home)

Sea Bass with Cannellini Bean Stew

Ingredients:

2 T olive oil
1 medium onion, diced
1 cup peeled, diced carrot ( 2 carrots)
1 cup diced celery ( 2 stocks)
3–4 smashed and roughly chopped garlic cloves
2 cups diced tomatoes ( or one 1 can, diced)
3 cups cannellini beans ( 2 cans rinsed and drained) or 1 ½ C dried and soaked overnight
4 cups chicken stock
1–2 cups water, depending on if using canned or dried beans
2 Tablespoons fresh sage ( or thyme, or rosemary)
½ teaspoon kosher salt
¼ teaspoon cracked pepper
4 four-ounce sea bass fillets ( or thick-cut true cod, escolar, halibut, black cod)
oil, salt and pepper for fish
parsley for garnish

Instructions:

1.In a medium-large heavy-bottomed pot, heat oil over medium-high heat. Add onions, and stir for two minutes. Add carrots, celery and garlic, turn heat to medium and sauté for about 5 minutes, stirring occasionally.

2.If using canned beans, add them, along with the stock, 1 cup water, herbs and tomatoes, salt and pepper, and bring to a boil. Turn heat down to low, cover and simmer gently for 10-15 minutes. Alternatively, if using dried beans, make sure to soak them in ample water overnight or up to 24 hours. (This will prevent gastric issues and shorten cooking time. )
3.After the carrots, celery and garlic have been sautéing for 5 minutes. Add the dried, soaked beans and the stock. Add 2 additional cups water. Add the herbs and salt. Bring to a boil on high heat. Cover, turn to low heat and let simmer 1-1 1/2 hours, or until the beans are tender. Then add pepper and tomatoes. Continue simmering another ½ hour. If the stew is too brothy for you, leave the lid off and keep it at a gentle simmer, letting it reduce a bit. -however, I really enjoy it brothy.

4.Pan Sear the fish: Heat 1-2 T olive oil in a cast-iron skillet, over medium-high heat. Pat dry fish with paper towels and season generously with kosher salt and pepper. Sear each side until a golden crust forms on the fish, and turn the heat down to cook through to the desired doneness, taking care not to overcook.

5.Place the stew in a wide shallow bowl, top with seared fish and garnish with fresh Italian parsley.

(Source: Feasting at Home)

Simple Baked Cod with Tomatoes & Basil

Ingredients:

3 tablespoons olive oil
2 cups cherry or grape tomatoes
1 1/4 lb cod fillets 4-6 pieces ( 1 inch thick or more) see notes
salt, pepper and chili flakes to taste
1 lemon – zest (set aside) and slices
3 garlic cloves rough chopped
1/4 cup basil leaves torn

Instructions:

1.Preheat oven to 400

2.Pour the olive oil in a 9 x13 inch baking dish. Scatter the garlic cloves. Add the tomatoes and lemon slices and toss. Scoot to one side.

3.Pat the fish dry and place in the baking dish, and using tongs, turn to coat each side of the fish with oil. Spread out the tomato garlic mixture and nestle in the fish. Tomatoes on the sides, lemons underneath. Season all generoulsy with salt, pepper and chili flakes.

4.Bake for ten minutes. Give the pan a good shake, jostling the tomatoes a bit. Scatter with lemon zest. Bake 5 more minutes or until fish is cooked to your liking.

5.When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly. Then garnish each piece of fish with a wilted basil leaf.

6.Serve immediately!
Leftovers taste great for up to 3 days.

(Source: Feasting at Home)

Sausage and Squash Penne

Ingredients:

2 cups uncooked penne pasta
1 package (12 ounces) frozen cooked winter squash
2 tablespoons olive oil
3 cooked Italian sausage links (4 ounces each), sliced
1 medium onion, chopped
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
Optional: Additional grated Parmesan cheese and minced fresh parsley

Directions:

1.Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm.

2.In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture.

3.If desired, sprinkle with additional cheese and parsley.

(source: taste of home)

Spaghetti Squash Lo Mein

Ingredients:

1 small spaghetti squash (about 2 pounds)
2 tablespoons sesame oil, divided
1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of choice, sliced
2-1/2 cups julienned carrots
2-1/2 cups shredded red cabbage
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh cilantro
Reduced-sodium soy sauce and Sriracha chili sauce, optional

Directions:

1.Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly. Separate strands with a fork.

2. In a large skillet, heat 1 teaspoon oil over medium-high heat; saute sausage until browned, 4-6 minutes. Remove from pan.

3.In same pan, heat 2 teaspoons oil over medium-high heat; saute carrots and cabbage until crisp-tender, 4-6 minutes. Stir in salt and pepper. Add squash, sausage and remaining oil; toss and heat through.

4.Sprinkle with cilantro. If desired, serve with soy sauce and chili sauce.

(source: taste of home)

Vietnamese-Style Noodle Bowls with Chicken

Ingredients:

2 tablespoons granulated sugar, or more to taste
1/2 cup seasoned rice vinegar
1 tablespoons fish sauce
1 piece (1-inch) fresh ginger, cut into 2 thick slices
1 clove garlic, halved
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons canola oil
2 large skinless, boneless chicken breasts (about 1 pound or 1/2 kilo)
8 ounces rice vermicelli noodles
2 carrots, grated
2 cups fresh bean sprouts (6 ounces or 170 grams)
1 jalapeno or other chili pepper, cored and thinly sliced
2 scallions, thinly sliced
3 tablespoons chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1/4 cup peanuts, coarsely chopped
1 lime, quartered, for garnish

Method:

1 Make the dressing: In a saucepan over medium heat, combine the sugar, rice vinegar, fish sauce, ginger, and garlic. Cook, stirring often, just until bubbles appear at the edges and the sugar has dissolved. (Alternatively, microwave in 30-second bursts until the sugar has dissolved and the dressing is hot.)

Remove from heat and cool to room temperature. With a slotted spoon, remove and discard the ginger and garlic.

Taste the dressing for seasoning and add more sugar, 1/2 teaspoon at a time, if you like. The dressing should be a nice balance of vinegary and sweet.

This can be prepared several days in advance; keep refrigerated.

2 Bake the chicken: Warm the oven to 400F. In a bowl, combine the hoisin and oyster sauces with the canola oil. Add the chicken and turn well to coat all over.

Arrange the chicken in an 8x8 baking dish in one layer. Cover with foil and cook for 35 minutes, or until a meat thermometer inserted into the middle of the breasts registers 165F.

3 While the chicken bakes, cook the noodles: Bring a large saucepan of water to a boil. Remove from heat, add the noodles, and let stand for 3 to 5 minutes, or until the noodles are tender when you taste one.

Drain into a colander, rinse with cold water, and shake the colander to remove excess water. (If the chicken isn't quite ready yet, cover the noodles with cool water to keep them from drying out. Drain before serving.)

4 Sear the chicken: Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Arrange the cooked chicken breasts in one layer and cook 2 minutes. Turn and cook 2 minutes more. Watch carefully so they do not burn.

Vegan Green Bean Casserole

Ingredients:

8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil
3 garlic cloves, minced
3 cups dairy-free sour cream
Browning sauce, optional
1 teaspoon salt
1/2 teaspoon ground black pepper
3 packages (12 ounces each ) frozen cut green beans, thawed
4 cups shredded dairy-free cheddar-flavored cheese
1/4 cup dairy-free buttery spread
1 cup crushed Ritz crackers
1 cup french-fried onions, coarsely chopped

Directions:

1.Preheat oven to 350°. In a large skillet, saute mushrooms and onion in oil over medium heat until tender. Add garlic; cook and stir 1 minute. Stir in the sour cream, browning sauce (if desired), salt and pepper until blended. Add green beans and cheese; stir to coat. Transfer to a greased 13x9-in. baking dish.

2.In a small bowl, melt buttery spread. Stir in crushed crackers and fried onions; sprinkle over casserole. Bake until casserole is bubbly and top is golden brown, 25-30 minutes.

(source: taste of home)

Chicken Caesar Pasta Salad

Ingredients:

1 pound uncooked pasta
6 strips bacon cut into small pieces
2 large chicken breasts cut in half lengthwise
1/2 teaspoon garlic powder
Salt & pepper to taste
4 cups romaine lettuce chopped or torn
2 cups croutons
3/4 cup Caesar dressing or to taste
1/3 cup Parmesan cheese finely grated or shaved
Lemon juice (optional, to taste)

Instructions:

1.Boil a salted pot for the pasta. Cook it al dente according to package directions. Once it's done, drain it and rinse it with cold water. Let it sit in a colander/sieve so it drains thoroughly while you're doing other steps in the recipe.

2.Meanwhile, cut the bacon into bite-size pieces (I use kitchen shears to make this easy), and cook it over medium-high heat until crispy (about 10 minutes). Once it's finished, take the pan off the heat and remove the bacon to a paper towel lined plate, and leave the fat in the pan.

3.Cut your chicken in half lengthwise and season both sides with the garlic powder and salt & pepper. Return the skillet to the heat (medium high), and when the fat is hot, fry the chicken for about 5 minutes/side or until it's golden and cooked through. Remove the chicken to a plate and let it cool a bit prior to slicing it into strips.

4.Once your pasta, bacon, and chicken are all ready, it's time to assemble the salad in a large bowl. Toss it with the dressing (feel free to add more if needed). I like to squeeze a little bit of lemon juice on top of the salad prior to serving. I suggest eating this salad as soon as you've added the dressing.

(source: salt and lavender)

"One of the best and most important aspects of camping is how it helps you build and strengthen relationships. When you go camping with friends or family, you get a chance to talk and visit without distraction.

So, what's your plan this weekend?"

Chicken Bacon Gnocchi Soup

Ingredients:

6 strips bacon cut into small pieces
1/2 medium onion chopped
2 cloves garlic minced
4 cups chicken broth
1 cup heavy/whipping cream
1 dash Italian seasoning
1 pound uncooked potato gnocchi
2 cups cooked/rotisserie chicken
2 cups (packed) fresh baby spinach
Salt & pepper to taste

Instructions:

1.Cut the bacon into small pieces (I use my kitchen shears to make this job easy) and add it to a soup pot over medium-high heat. Cook until crispy (about 10 minutes).

2.Meanwhile, prep the other ingredients.
Transfer the bacon to a paper towel lined plate and leave about 2 tablespoons of the bacon fat in the pot.

3.Add the onion to the pot and sauté for 4-5 minutes or until softened and lightly browned.
Stir in the garlic and cook for 30 seconds.

4.Add the chicken broth, cream, Italian seasoning, gnocchi, and most of the cooked bacon to the pot (I reserve some bacon for garnishing). Give it a good stir and scrape up any brown bits from the bottom of the pot. Increase the heat to high and bring it to a boil.

5.Once boiling, reduce the heat so it's gently simmering and cover the pot with the lid slightly ajar. Cook for 15 minutes (I stir it every so often just to ensure the gnocchi isn't sticking to the bottom).

6.Once the soup is as thick as you want it to be (it continues to thicken up the longer it's cooked), add in the cooked chicken and the spinach. Let it warm through for a few minutes. Season with extra salt & pepper as needed and serve immediately.

(source: salt and lavender)

Pesto Chicken Strata

Ingredients:
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground pepper, divided
1 tablespoon plus 1/2 cup olive oil, divided
1 cup chopped fresh basil
1-1/2 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
2/3 cup pine nuts, toasted
5 garlic cloves, minced
10 large eggs
3 cups 2% milk
8 cups cubed Italian bread
Additional chopped fresh basil leaves

Directions:

1.Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Drain.

2.In a large bowl, mix basil, 1 cup Parmesan cheese, mozzarella cheese, pine nuts and garlic. In another bowl, whisk eggs, milk and remaining oil, salt and pepper.

3.In a greased 13x9-in. baking dish, layer half of the bread cubes, a third of the cheese mixture and half of the chicken. Repeat layers. Top with remaining cheese mixture. Pour egg mixture over top; sprinkle with remaining Parmesan cheese. Refrigerate, covered, several hours or overnight.

4.Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with additional basil.

(source: taste of home)

Lemon Garlic Butter Chicken Thighs and Green Beans Skillet

Ingredients:

3 – 6 skinless, boneless chicken thighs
1 pound (450g) green beans, trimmed
3 tablespoons butter, divided or (ghee for paleo diet)
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon salt and fresh cracked black pepper
Juice of 1/2 lemon + lemon slices, for garnish
1/2 cup (125ml) chicken stock
1 tablespoon hot sauce (we used Sriracha)
1/4 teaspoon crushed red chili pepper flakes, optional
1/2 cup fresh chopped parsley

DIRECTIONS:

1. To make the lemon garlic butter chicken thighs recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

(Source: eatwell101)

Mediterranean Grilled Chicken Salad

Ingredients:

For Marinade
1/4 cup olive oil
1/4 cup lemon juice
1 tbsp dried oregano
1 tbsp dried basil
3 green onions chopped
1/2 tsp salt
1/4 tsp pepper

For Dressing
1/4 cup olive oil
1/4 cup lemon juice
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

For Salad
4 chicken breasts boneless and skinless
1 Romaine lettuce washed, dried and chopped
1 English cucumber sliced
1/2 medium red onion chopped
1 green bell pepper seeded and chopped
2 cups cocktail tomatoes chopped
1/2 cup Kalamata olives pitted
1/2 cup feta cheese crumbled
1 avocado sliced

Instructions:

1.In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
Heat up your grill so that it’s around 400 F degrees.
In the mean time whisk all the dressing ingredients together in a small bowl and set aside.

2.In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together.
Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate.

3.Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices.
Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.

4.Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.

(source: jo cooks)