The Healthy Weekly

Cod with tomatoes, olives and polenta
Ingredients
- ¾ cup pitted black olives
- 500 g cod fillets, fresh or frozen
- ½ cup instant corn polenta
- 3 Tbs corn flour
- ¼ cup dry white wine
- Fresh parsley, chopped
- ¼ cup olive oil
- A pinch of dry oregano
- Fresh oregano, chopped
- A pinch of salt
- Pinch of Salt
- 1 pound peeled tomatoes
- 2 Tbsp Cold Water
- ½ tsp white pepper
- ¼ cup white wine

Preparation
If the fillets are frozen, thaw them.

Mix corn flour, salt and white pepper.Dredge the fillets through the flour mixture, and saut them in the oil for 3 minutes on each side.

Sprinkle the fillets with white wine.

Add tomatoes and olives, cook for about 5 minutes.Before serving, season the fillets with oregano and parsley.To make polenta, bring the water to the boil, add wine, oregano and the salt. Gradually stir in the instant polenta and cook, stirring constantly, about 5 minutes or until done.

Add some boiling water if needed. Cool slightly and serv with the fish.

Such a light meal, perfect for miday :)

Leek and Black Olives Stew
Ingredients
- 1 kg coarsely chopped leeks
- 100g black olives, pitted (and sliced - optional; I let mine whole)
- 1 medium onion, diced
- 1/2 cup white wine
- 1 tbsp tomato paste
- 1 bunch of dill
- 1 bunch of parsley
- 1 tbsp unrefined sunflower oil
- 1 tsp sea salt (or more, to taste)
- 1/2 tsp ground pepper

Preparation
Go to my blog for the full instructions: http://gourmandelle.com/leek-and-black-olives-stew/

Never would have thought of this combo myself.👏

Couscous with olives
Ingredients
- 1 cup couscous
- 200ml hot vegetable stock
- ¼ cup pine nuts, toasted
- 2 Tbs olive oil
- ¼ cup pitted black olives, sliced
- 8 cherry tomatoes, halved
- 2 Tbs fresh coriander and chives, chopped
- ¼ tsp black pepper

Preparation
Place the couscous grains into a bowl and pour over the hot chicken stock. Cover the bowl and leave couscous to soak the stock for 15 minutes or until tender.

Meanwhile, toast the pine nuts in a dry frying pan for 3 minutes, shaking the pan from time to time. Set aside.

Run a fork through the couscous to break up the grains and add olive oil, black olives, tomatoes, toasted pine nuts and herbs.

Combine.

Season with pepper and serve warm.

Such a great snack 😁

Baked Olives and Peppers
Ingredients
- 2 cups whole, mixed olives
- 1 cup mixed sweet and cherry peppers (you can use all sweet if you don't like spicy)
- ½ cup roasted red peppers
- ¼ cup dry white wine
- 1 Tbs. orange juice
- 2 Tbs. olive oil
- 2-3 cloves garlic
- 2 sprigs fresh rosemary, taken off of the stem
- 1 Tbs. fresh parsley, roughly chopped
- 1 Tbs. fresh thyme, roughly chopped
- 2 Clementine's, zested and juiced

Preparation
Preheat oven to 375

In an oven safe dish, mix the olives and peppers together with the wine, orange juice, olive oil and garlic.

Bake for 7 minutes.

Add rosemary, parsley, thyme, Clementine juice and zest and red pepper flakes (if using).

Bake for 15-20 minutes until nicely roasted.

These olives and peppers are great served warm or cold by themselves, on crisp baguettes or even as a salad or sandwich topper.

Source: Foodista

The Healthy Weekly updated their website address.

Just looking at this makes me think of sitting next to a fireplace and having a bowl. 😋

Cream Corn & Chicken Soup
Ingredients
- 2 pieces chicken (any part you prefer, fillets can do too)
- 1/2 can of cream corn
- 1 liter chicken stock (or water boiled with ½ chicken bullion)
- 1/2 white onion, chopped
- 1 egg
- 1 cup tablespoon cornstarch diluted in ¼ water
- salt and pepper
- sesame oil
- spring onion

Preparation
Boil water in a small pot and add around 1/4 teaspoon salt when it reaches a rolling boil.

While boiling, chop onions.

Then whisk the egg. Set them aside.

Drop chicken pieces in the boiling water and leave until cooked through, around 20 minutes.

Once chicken is cooked, turn off heat. Do not throw away the broth.

Chop chicken in bits, the size of a corn kernel. Set aside.

In the broth, add chicken bullion, if desired, and turn on the heat.

Pour cream corn, chicken bits, and onions to the pot. Allow to simmer for a few minutes.

Prepare cornstarch water and mix in soup to thicken.

Mix in the egg and use a fork to whisk lightly. Turn off heat.

Add a few drops of sesame oil and garnish with chopped spring onions.

Stir and serve immediately.

Season with more salt and pepper as needed.

Drop some hard boiled quail eggs for a chunky, hearty soup.

Source: Foodista

Never ever would have thought of this myself...lol

HomeMade Hashbrowns with Spinach and Carrots
Ingredients
- 1/2 carrot - grated
- Red chilli powder- 1/2 tsp
- 1 1/2 tablespoon cornflour
- 1/2 medium onion- chopped finely
- 3 medium potatoes- grated
- Salt- To taste.
- 1/2 cup fresh spinach leaves - chopped

Preparation
In a bowl mix grated potatoes, spinach, onion, carrot

Add 1/2 tsp salt and mix well

Squeeze the veggie mixture to remove all the moisture out

Add red chilli powder and corn starch

Adjust salt by tasting the mixture

Form the mixture into patties

Heat oil in a pan for shallow frying

Put the patties gently in the hot pan

Let them brown on medium high heat for few minutes from both the sides then lower the

heat to medium.Cook till done.

Source: Foodista

Never had it with spice in it. Sounds too good to be true 🤗

Carrot Spice Cake
Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup evaporated cane juice (or substitute sugar)
- 2 tsps. baking soda
- 1/2 tsp. salt
- 2 tsps. ground cinnamon
- 1/2 tsp. ground nutmeg
- 3 T coconut oil, melted
- 1 large egg
- 1 T ground flax seed + 1 T water (or substitute 1 egg)
- 2 cups grated carrot (about 2 large carrots)
- 1 cup canned crushed pineapple, drained
- 1/2 cup applesauce
- 1/2 cup golden raisins
- 2 T butter, softened
- 1 (8 oz.) block 1/3 less-fat cream cheese, softened
- 4 1/2 cups powdered sugar
- 2 tsps. vanilla extract

Preparation
Preheat oven to 32

Spray 2 9" round baking pans with cooking spray & dust with flour.

Combine flours, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl, stirring well with a whisk.

Combine oil and eggs; stir well.

Stir egg mixture, grated carrot, pineapple, and applesauce into flour mixture.

Pour batter into prepared pans.

Bake at 325 for 35 minutes or until a toothpick inserted in the center comes out clean.

Let sit in pans for 5 minutes, then invert onto wire racks and cool completely.

For frosting, beat together butter and cream cheese until smooth.

Add powdered sugar and vanilla just until mixed.

Spread frosting between layers and then over cake.

Source: Foodista

Super quick recipe to put together a great meal!🥳

Asparagus Lemon Risotto
Ingredients
- 2 14.5 oz cans vegetable broth
- 2 1/2 cups water
- 1 tablespoon olive oil
- 1 cup minced onion
- 3 cloves garlic minced
- 1 1/2 cups uncooked arborio rice
- or other short-grain rice
- 1/2 cup dry white wine
- 1/4 teaspoon pepper
- 1 1/2 pounds asparagus cut (sliced into 1 inch pieces)
- 1/2 cup frozen peas (don't thaw)
- 1/4 cup grated fresh parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice

Preparation
In a large saucepan, combine broth and water. Bring to a simmer. Keep warm over low heat.

Heat oil in a large Dutch oven over medium heat.

Add onion; saute 5 minutes or until tender.

Add garlic; saute 30 seconds.

Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

Mix in pepper.

Add broth mixture, 1/2 cup at a time, stirring constantly, cook until each portion of broth is absorbed before adding the next (about 25 minutes).

Add asparagus, and frozen peas, during the last 10 minutes of cooking.

Remove from heat; stir in cheese and remaining ingredients.

T(Cooking):"0:40"

Source: Foodista

Almost like a pizza but probably better 😁

Asparagus Parmesan Frittata
Ingredients
- 1 pound thin asparagus
- 1/4 cup shredded fresh basil leaves
- 1 teaspoon black pepper
- 6 large eggs
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese
- 1/4 teaspoon Salt
- 3 mediums shallots -- minced
- saucepan. Snap and discard tough ends from the
- quart Bring several water to a boil in a medium

Preparation
Asparagus. Slice asparagus diagonally into 1-inch-long pieces.

Add asparagus and salt to taste to the boiling water and cook until almost tender, about 1 1/2 minutes.

Drain and set aside.Preheat broiler.

Heat oil in a large non-stick skillet with an oven-proof handle.

Add shallots and saute over medium heat until translucent, about 3 minutes.

Add asparagus and cook 30 seconds.Lightly beat the eggs, cheese, basil and salt and pepper to taste in a medium bowl.

Add egg mixture to pan and stir gently with a fork to incorporate the vegetables.Cook over medium-low heat, Continue cooking until frittata is set, except for the top, about 8 minutes.

Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes. Do not let the frittata burn. Invert onto a large platter.

Cut it into wedges and serve.

Source: Foodista

Perfect breakfast combo for a saturday morning. 👏

Asparagus Eggs Benedict
Ingredients
- 12 thin asparagus spears, (about 4 ounces)
- 1/3 cup butter
- 1 pinch cayenne pepper
- 3 large egg yolks
- 4 large eggs
- 2 English muffins
- 4 slices ham
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt

Preparation
Fill a medium saucepan or wide deep skillet 3/4 full with hot tap water.Bring to a boil over high heat. Reduce heat to maintain a gentle boil. Trim off and discard woody ends of asparagus.

Place asparagus in shallow microwave-safe casserole dish, cover with vented plastic wrap, and cook at HIGH power 1-1/2 to 2-1/2 minutes or until asparagus are crisp-tender.Cover tightly; set aside in a warm place.Break whole eggs, one at a time, into a small dish. Slip eggs into simmering water. Cook about 3 minutes for soft-set eggs or until cooked as desired.While eggs are cooking, place egg yolks in blender container.

Add lemon juice, salt and cayenne pepper.

Place butter in microwave-safe measuring cup and cook at HIGH power until melted and bubbly, about 1 to 1-1/2 minutes.With blender running, pour hot butter in a stream through the hole in the lid. Blend 30 seconds or until sauce has thickened.Split and toast English muffins.

Place warmed ham on each muffin half and top with about 3 asparagus. Using a slotted spoon, place poached eggs over asparagus. Spoon sauce over eggs.

Source: Foodista

Would have never thought of this one on my own. So yummy looking!

Asparagus Soup
Ingredients
- 2 1/2 pounds asparagus
- 2 tablespoons butter
- 2 chicken bouillon cubes
- croutons, for garnish
- 2 tablespoons flour
- 6 cups low-fat milk
- salt and pepper, to taste

Preparation
Snap tough ends off asparagus and discard.

Place cleaned asparagus in saucepan along with the milk.Crumble in the stock cubes and bring slowly to the boil.Simmer uncovered for 10-15 minutes until asparagus is just tender.Process in a food processor or blender until chunky.Melt butter in large saucepan.

Add flour and cook until pale golden.

Add soup and stir until it comes back to the boil.

Serve garnished with the croutons.

Source: Foodista

The perfect light lunch to keep the day moving strong👏

New Potatoes With Basil
Ingredients
- 2 tablespoons Butter, (¼ stick)
- 4 tablespoons Finely chopped fresh basil
- 2 large Garlic cloves, minced
- 1 1/2 pounds Small red-skinned potatoes, (about 1 to 1 ½ inches in diameter)
- 2 large Shallots, minced

Preparation
Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat.

Add potatoes and season with salt and pepper.Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.

Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper.

Transfer to bowl.

Sprinkle with remaining 2 tablespoons basil.

Serves 6.

Source: Foodista

Its simple and quick to put together. My kind of dish 🤩

Potatoes With Sauerkraut and Crunchy Smoked Ham
Ingredients
- 1/8 teaspoon Black Pepper
- 1 garlic clove, finely chopped
- Olive oil
- 2 Large Potatoes, Diced
- 1/2 teaspoon Salt
- 2 cups 14 oz. sauerkraut with pickling liquid, about
- 1 cup cubed smoked ham
- water, enough to cover the potatoes in the pot

Preparation
Add sauerkraut with pickling liquid, bring to a boil again, lower heat to medium, and cook until potatoes are soft, approximately 15 minutes.

Drain the liquid, cover the pot, and set aside.Into a hot skillet over medium heat, pour olive oil and add cubed smoked turkey ham. Cook until ham becomes browned and crunchy. Don't forget to add garlic to ham 2-3 minutes before ham is done.Onto each plate arrange 6 potato halves, half of the sauerkraut, and pour over hot olive oil with crunched turkey ham. For those who are not meat fans, just olive oil and garlic will give the same delicious tasty results!

Source: Foodista

Looks so yummy for these winter months😁

Potatoes Smothered W/ Egg Sauce (Cariucho)
Ingredients
- 4 Big Russet, Idaho, or Red Potatoes
- 1 inch Scallion, chopped to 1 pieces
- 1 tablespoon , Unsalted Butter
- 1 teaspoon Achiote Seeds, If you don't have this on hand it's fine, you can live without it. These seeds just give
- 1 cup Scallions, chopped small (minced)
- 1 tablespoon All-Purpose Flour
- 1/4 cup Cilantro, chopped small (minced)
- Salt& Pepper, to taste
- 1 cup Milk
- 1/2 cup Heavy Cream
- 4 Hard-Boiled Eggs, roughly chopped
- 1 Jalapeno with or without seeds (your choice), chopped small (minced)
- 2 strips Bacon, cubed and cooked until crisped

Preparation
Start off by cooking the potatoes with the skin on, 1 Tbsp of salt, and the 1 scallion that was chopped. Cook potatoes until tender then turn heat off to keep it warm. While cooking potatoes start working on the sauce.

Melt the butter in a pan/sauce pot with the achiote to extract the color. Once the butter is yellowish/orange remove the achiote seeds with a spoon.

Saute the scallions for 2-3 minutes, then add in the flour and cilantro and saute for 1 minute.

Dd in the milk and season with salt and pepper, cook for 1 minute. Then add in the heavy cream and cook until the sauce thickens.

Once sauce is thickened, stir in the chopped hard-boiled eggs and jalapeno.

Once ready to start plating, using a glove, peel the skin off the cooked potatoes and add them onto serving platter. Smother on the egg sauce and garnish with bacon.

Source: Foodista

Have an amazing day 🤩

Such a beautiful saying 😍

This dish is very pretty...I bet is super yummy too! 😋

Farfalle With Broccoli, Carrots and Tomatoes
Ingredients
- 1 pound farfalle pasta
- 2 tablespoons peanut oil
- 3 carrots
- 2 inches large broccoli heads (that's what she said)
- 2 bunches of scallions
- 3 garlic cloves, minced
- 1 cup + of Parmigiano-Reggiano, grated
- 1 container grape tomatoes

Preparation
Bring a large pot of water to boil

Cook pasta about one or two minutes less than recommended on package directions.

Clean and slice the carrots into thin rounds

Cut the broccoli into small florets

Roughly dice the stalks

Thinly slice the green onions

Heat the peanut oil in a skillet over medium-high heat

Add minced garlic and saute for about 30 seconds

Add broccoli and carrots, and cook 3-5 minutes until the vegetables are softened but are still crisp

Add the scallions and cook for another 30 seconds

Season well with salt and remove from heat.

Mix the vegetables and the pasta, let cool T

Then add tomatoes and cheese (note: if cooking ahead of time, wait to add the tomatoes and cheese until about an hour before serving).

Source: Foodista

Healthy food can be just as tasty if not more than junk food 🤓

Hummus Wrap With Carrots and Cucumbers
Ingredients
- 1/4 cup black olives
- 1 15-oz can garbanzo beans
- 1/2 cup shredded carrots
- 1/2 cup julienned cucumber
- 1 garlic clove
- 2 tablespoons hummus
- 1 tablespoon lemon juice
- 1/2 cup shredded lettuce
- 1/2 teaspoon salt
- 1 1/2 tablespoons Tahini paste
- 1 10-inch tortilla

Preparation
Start with hummus. Throw all the ingredients into a food processor and process until smooth. The mixture might be a bit thick and hard to process so you can add few tablespoons of water or a bit more olive oil.Tip: if I dont have tahini at home I simply toast 1 or 2 Tbsp sesame seeds and throw to a food processor instead of tahini.

Spread 2 Tbsp hummus in the center of a tortilla leaving about an inch on a top and bottom and few inches on a sides.Follow with the lettuce, carrots, cucumbers and olives.Fold top and bottom edges of the tortilla, turn 90 degrees and wrap the remaining tortilla around the filling. Wrap the tortilla in aluminum foil to hold its shape.

Cut into half.

Source: Foodista

What a delicious combo...curry and carrots.😁

Curry Spiced Carrots
Ingredients
- 1 bunch of small fresh carrots – tops trimmed and carrots scrubbed (do not use your peeler).
- Chopped cilantro or parsley for garnish.
- 2 tablespoons curry powder
- 3 garlic cloves
- Kosher salt and freshly ground pepper (I used about ½ tsp of each divded).
- 2 Tbs fresh lemon juice (about 1 lemon).
- Lime wedges for garnish
- 5 Tbs good olive oil – divided
- ½ Cup Greek plain yogurt – divided
- ¼ tsp turmeric

Preparation
Preheat oven to 42

Mix curry powder, half of the garlic, 1/4 cup yogurt, and 3 tablespoons of olive oil in a large bowl until smooth. Season with salt and pepper to taste. You can dip the carrots and twirl them around in the mix or you can use a barbecue brush to paint the mixture on.Roast carrots for 25-30 minutes on a rimmed baking sheet in a single layer, turning twice during roasting.In a separate small skillet heat turmeric and 2 tablespoons of olive oil swirling the skillet until fragrant (about 2 minutes).

Remove from the heat.

Whisk lemon juice, remaining garlic, and 1/4 cup yogurt in a small bowl.

Add the turmeric and mix well. Season with salt and pepper to taste.

Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges.

Source: Foodista

Don't like brocolli...give this and shot and see if that changes🥦😀

Broccoli Soup
Ingredients
- 1 head of broccoli (approx. 1lb)
- 4 cups of chicken broth/vegetable broth
- 2 tablespoons of coconut cream
- Salt
- Parsley, to garnish

Preparation
Cut the broccoli stalks as thin as you can.

Cut florets and set aside.Bring the broth to a boil and add the sliced stalks. Cook for 10 minutes.

Add the florets to the broth and cook for another 10-15 minutes, or until the broccoli is soft.

Remove from heat and use a hand/immersion blender to blend until smooth. If you don't have an immersion blender, let the soup cool a little, then pour the soup into a blender or food processor to blend.

Drizzle the coconut cream over the soup, season with salt, and garnish with parsley.

Serve warm.

Source: Foodista

This Coffee looks out of this world...someone try it and let me know :)

Coffee Chia Pudding
Ingredients
- 90ml brewed coffee
- 120ml of unsweetened almond milk
- 1 tablespoon of maple syrup
- 8 tablespoons of chia seeds
- 2 drops of vanilla extract

Preparation
In a mixing bowl, add all of the ingredients and stir until fully combined.Fill your glasses or bowls with the chia pudding mixture and pop them into the fridge to chill for at least 4 hours or, better, overnight.If desired, you can add dairy free whipped cream on top (totally optional!)

Source: Foodista

I feel like only eating tuna for a week...especially when it looks this good 😎

Tuna Mexi Melts
Ingredients
- 5 tablespoons of Butter, Melted
- 1/4 teaspoon of Chile Powder
- 1 bunch Small of Cilantro
- 1/4 teaspoon of Cumin
- 1 loaf of French Bread
- Garlic Powder for Sprinkling
- 2 Green Onions, Chopped
- 1/2 Jalapeno; Seeded, Cored and Chopped
- 1 clove of Garlic 1 Lime, Juiced
- 1/4 teaspoon of Paprika
- 8 ounces of Pepper Jack Cheese, Sliced
- 3/4 cup of your Picante
- 5 Roma Tomatoes, Roughly Chopped
- 1 teaspoon Salt
- 3/4 cup of Shredded Cheddar Cheese
- 1 cup Sour cream or yogurt
- 360 grams Tuna

Preparation
Well whip up the picante first. To do this, go ahead and add all the ingredients into your food processor. Zip it up good and then add in some salt to taste.Next up, grab your french loaf and slice it into 1 slices.

Brush the melted butter over your slices of bread and then sprinkle on some cumin, chile powder, and garlic powder.

Add all the melt ingredients with the exception of the pepper jack cheese to a bowl and mix it up good. Now grab your bread and lop a large spoonful of the tuna mixture on each piece. Top them all off with a slice of pepper jack cheese. Throw your sandwiches into an oven heated to 350 degrees and let them heat up for about 10 to 15 minutes or until your cheese is melted and bubbling.

Source: Foodista

Cant go wrong with nice hot soup:)

Pasta Vegetable Soup
Ingredients
- 1 1/2 teaspoons Basil, crumbled
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar, packed
- 1 28 oz can whole tomatoes, undrained/crushed
- 1 cup carrot, sliced
- 1 cup celery, sliced
- 3 chicken broth,
- 1 Clove (large) garlic, minced
- 1 9 oz pkg green beans, frozen
- 1 cup macaroni, uncooked
- 1/2 teaspoon marjoram
- 1 medium Onion, chopped
- 1 1/2 teaspoons Oregano, crumbled
- 1 cup Grated Parmesan cheese
- 1/2 teaspoon thyme
- 1 6 oz can tomato paste
- 1 1/2 quarts Boiling water

Preparation
In a large sauce pan, combine 4 cups water, onion, carrot, celery, brown sugar, basil, marjoram, oregano, thyme, pepper, garlic, chicken broth, tomatoes, beans, and tomato paste then bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Add remaining 2 cups water; bring to a boil. Stir in macaroni, and cook an additional 8 minutes. Ladle into soup bowls; top with Parmesan cheese.

Source: Foodista

This pic is making me so hungry...try this recipe and tell us how it taste😁

Pasta and Seafood
Ingredients
- Freshly-ground black pepper to taste
- 1 Garlic clove
- 1/4 cup Chopped fresh Italian parsley
- 2 cups Canned plum tomatoes drained, and
- 1/2 tablespoon Salt
- 1/2 pound Shrimp, shelled and deveined
- 1/2 pound Dried squid ink linguine or 1/4 cup Extra-virgin olive oil

Preparation
Bring water to a boil for pasta. Cook for 10 minutes or until al dente. In one saucepan heat half of the olive oil.

Add garlic and saute for a few seconds.

Add tomatoes and cook for 5 minutes or until thickened; season with salt and pepper.In another skillet cook the shrimp in half the remaining olive oil.

Remove from heat and toss in the parsley; season with salt and pepper.

Drain pasta and transfer to a serving bowl; add shrimp and tomato mixtures and toss; do not serve with cheese.This recipe yields 2 servings.

Source: Foodista

Healthy food can taste better than junk food. Stay healthy 😁

Chicken with Grape Tomatoes and Mushrooms
Ingredients
- 2 tablespoons olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into thin strips
- 1 package (8 ounces) sliced fresh mushrooms (about 2 1/4 cups)
- 1 clove garlic, minced
- 1 pint grape tomatoes (about 2 1/2 cups)
- 3 green onions, cut into 1-inch pieces (about 1/3 cup)
- 2 packets Swanson® Flavor Concentrated Chicken Broth
- 2 tablespoons water

Preparation
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.

Add the chicken and cook until well browned, stirring often.

Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat.

Add the mushrooms and cook until tender, stirring occasionally.

Add the garlic, tomatoes, and onions to the skillet; cook and stir for 1 minute. Return the chicken to the skillet. Stir in the Flavor Boost and water; cook until the chicken is cooked through.

Source: Foodista

Make sure to have that side of bread as well...the sauce is to good to leave behind 😍

Mussels With Tomatoes and Fennel
Ingredients
- 3 tablespoons olive oil
- 1 large onion
- 1 medium head of fennel
- 2 cloves garlic, smashed and roughly chopped
- 8 tomatoes
- 1/2 teaspoon fennel seeds
- 1 teaspoon chilli flakes
- 1 cup white wine
- 1 teaspoon sugar
- salt and pepper
- handful chopped basil - Greek basil if you have it
- 1 kg mussels
- 1 small bunch flat leaf parsley

Preparation
Pick over the mussels, removing any beards.

Slice the onion.

Remove the root end and stalks from the fennel and save any feathery bits for garnish. Thinly slice the bulb.

Cut a cross in the bottom of each tomato and pour boiling water over them.

Let stand for a minute then slip off the skins and remove the cores.

Heat the olive oil and saut the onion, fennel and garlic over a gentle heat until tender.

Turn the heat up to medium and add the fennel seeds and chilli flakes. Cook for a minute then add the wine and stir for a further minute.

Add quartered tomatoes and the sugar, stir then cover and simmer for 30 minutes.

Check the seasoning and add salt and freshly ground pepper as necessary.

Add a handful of chopped basil.

Tip in the mussels, cover and steam for five minutes. The mussels are ready when the shells open. Discard any that remain closed.

Give the mussels a stir, sprinkle over the parsley (and chopped fennel fronds if using) and serve immediately in deep bowls with crusty bread.

Source: Foodista

Potatoes and Steak, always a great combo...Agreed?

Steak Salad With Roasted Potatoes and Fennel
Ingredients
- 1 1/2 pounds steak, 1 inch thick (I use fillets)
- 1 large or 2 small fennel bulbs
- 5 mediums new potatoes
- Oil
- Salt and pepper
- 1/2 a shallot, roughly chopped
- 1/4 cup mayo
- 1/4 cup red wine vinegar
- 2 Tb. dijon mustard
- 2 Tb. oil
- 1 Tb. honey or agave
- 5 oz, arugula leaves
- 1/2 cup golden raisins

Preparation
Preheat the oven to 425*.

Cut the stalks off the fennel bulbsave the stalks for another dish or stock-making.

Cut the bulb in half through the core.

Remove the core, then slice the bulb vertically into 1/3 inch wedges.

Cut the new potatoes in half length-wise, then slice them into 1/8 inch semicircles.

Lay the potatoes on one rimmed baking sheet and the fennel on another.

Drizzle both sheets with oil, then sprinkle with salt and pepper. Toss the potatoes and fennel and spread them out in a single layer.

Place in the oven. Roast the fennel for 20-30 minutes. Roast the potatoes for 30-40 minutes flipping once.

Meanwhile, preheat the grill to high heat.

Drizzle the steaks with oil, then liberally salt and pepper.

In the blender, puree the shallot, mayo, vinegar, Dijon, oil and honey until smooth. Salt and pepper to taste. Prepare 4-6 plates by piling them with arugula leaves. When the grill is ready, cook the steaks 2-3 minutes per side for medium-rare. Allow the fillets to rest for at least 5 minutes under foil. When the steaks have rested, slice them on a bias.

Source: Foodista

Never would have thought of this...Great Combo!

Tuna Stuffed Cherry Tomatoes
Ingredients
- 2 stalks celery, diced
- about 3 dozens cherry tomatoes
- 2 green onions, diced
- 1/4 teaspoon ground pepper
- 1/2 cup mayonnaise
- 1/3 cup chopped parsley
- 200 grams cooked tuna flakes

Preparation
Combine all the ingredients except for the tomatoes and mix well, adjust the mayonnaise so that the mixture have a smooth and not too runny paste. Cover and chill while preparing the tomatoes.

Cut off the two ends of each tomato a bit with a sharp knife. Scoop out the pulp and seeds.Invert tomatoes on paper towels to drain.Gradually spoon tuna mixture into the inside of the cherry tomatoes, doing with a little at a time and top them generously.

Serve as an appertizer or a kind of salad.

Source: Foodista

Who can say no to Fajitas?..This recipe is scrumptious😀

Skirt Steak Fajitas
Ingredients
- 2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces
- 2 T. brown sugar
- 1/3 c. canola oil
- 1 t. chile powder
- cilantro
- 1 t. cumin
- 18 6-inch flour tortillas
- 1 clove of garlic, peeled and finely chopped
- 1/3 c. fresh squeezed lime juice
- lime wedges
- salsa
- about 2 lb. skirt steak
- sour cream
- 1/3 c. soy sauce
- 1 large white onion, peeled and cut into 1/2-3/4-inch slices (keep the slices intact)

Preparation
Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables.

Place the steak in a gallon-sized ziplock bag.

Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.After meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. (I also cut the steak into a couple of more manageable sized pieces, for easier turning on the grill). brush the vegetables with reserved marinade.

Heat your grill to high. Scrape the grill grate clean and oil the grate.

Add the steak to the super hot grill and grill, covered about 2 1/2 minutes per side (for medium/medium-rare), or until steak reaches desired doneness.

Remove steak to a clean plate and cover with foil & let rest for 10-15 minutes.

Add the peppers and onions to the grill and grill, turning occasionally until cooked, peppers should take about 5 minutes and onions will take about 1

Remove from grill. Briefly add the tortillas to the grill, a couple at a time and grill until warmed and lightly charred around the edges. Wrap the tortillas in foil to keep warm.Thinly slice the steak, against the grain. Slice the onions in half and separate the rings. Slice the peppers.

Serve with the tortillas, lime wedges and toppings of your choice.

Source: Foodista