Monthly Archives: May 2014

Potato Salad with Goat Cheese

Instead of a traditional mayonnaise based potato salad, try this version with a creamy goat cheese and sour cream mixture. A unique side dish to bring along to a picnic or barbecue! 

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Ingredients:
2 1/2 pounds cubed peeled Yukon gold potatoes
1/4 cup dry white wine
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup finely chopped onion
1/2 cup chopped fresh flat-leaf parsley
1 (3-0z) package goat cheese
1/2 cup goat’s milk fromage blanc (fresh soft goat cheese)
1/4 cup light sour cream
1/4 cup red wine vinegar
2 Tbsp chopped fresh tarragon
2 Tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 garlic clove, minced Continue reading

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Black Bean & Tomato Quinoa Salad

A light and refreshing side dish to a summer meal! Great as leftovers, too. Quinoa is a whole grain packed with fiber and protein. Serve this dish with a spiced grilled fish or chicken for a perfect meal. 

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Ingredients:
2 tsp grated lime zest
2 Tbsp fresh lime juice
2 Tbsp unsalted butter, melted and cooled
1 Tbsp vegetable oil
1 tsp sugar
1 cup quinoa
1 (14 – 15 oz) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro Continue reading

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Marinated Chicken Fajitas

Fajitas are a staple in the dinner rotation at my house – quick to prepare, fresh, and flavorful! Try this version which uses marinated chicken! Throw it together in the morning and let marinate all day while you are at work.

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Ingredients:
3/4 cup dark Mexican beer (like Negra Modelo)
2 Tbsp low-sodium soy sauce
2 Tbsp fresh lime juice
1 Tbsp canola oil
1 Tbsp Worcestershire sauce
3 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch thick strips
1 cup sliced onion
1 orange bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
cooking spray
1/4 tsp salt
1/4 tsp freshly ground black pepper
8 (6-inch) whole grain tortillas
1 jalapeño pepper, thinly sliced
salsa, as desired
reduced-fat sour cream, as desired
fresh cilantro leaves, as desired
Continue reading

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Slow Cooker Chicken Cacciatore

Serve this simple crock pot meal over polenta or pasta. Serve with some steamed vegetables for a complete meal.
This dish is great as leftovers too — can easily transform the leftovers into a soup by shredding the chicken and adding chicken broth, diced zucchini, diced carrots, and any other veggies you may have — just simmer all together until veggies are tender. 

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Ingredients:
1/2 cup all-purpose flour
2 pounds skinless, boneless chicken thighs (or breast)
1 Tbsp olive oil
3 cups chopped onion
2 cups chopped red bell pepper
6 garlic cloves, minced
1/2 cup dry red wine
1/2 cup tomato puree (or 2 Tbsp tomato paste)
2 Tbsp capers
1 tsp crushed red pepper
1 tsp dried oregano
1 tsp black pepper
1 (14.5 oz) can petite diced tomatoes
1/4 cup chopped fresh parsley Continue reading

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Meatless Monday – Spring Greens & Zucchini Lasagna

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (www.meatlessmonday.com)

This recipe uses thinly sliced zucchini instead of the pasta making this dish light as well as gluten free. You can also swap the zucchini for eggplant.

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Ingredients:
3 large whole carrots, washed and trimmed
extra virgin olive oil
3 – 4 medium zucchini, cut lengthwise into 1/4-inch slices
salt and ground black pepper
3 cups chopped arugula, watercress, dandelion greens, or mustard greens
1 1/2 cups ricotta cheese
1 clove garlic, pressed
2 eggs, beaten
zest of 1 lemon
2 cups vegetable stock
1 Tbsp chopped fresh dill
1/4 cup shredded Parmesan cheese Continue reading

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Roasted Vegetable Frittata

A perfect Mother’s Day breakfast or brunch idea! Make this recipe for your mom and serve along with some fresh fruit for a delicious breakfast – sure to make your mom’s day! Add in whatever veggies you have in house to mix it up.

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Ingredients:
1 zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2 – inch diced
1 yellow bell pepper, seeded and 1 1/2 – inch diced
1 red onion, 1 1/2 – inch diced
1/3 cup olive oil
salt and black pepper
2 tsp minced garlic
12 large eggs
1 cup half-and-half
1/2 cup freshly grated parmesan cheese
1 Tbsp unsalted butter
1/3 cup chopped scallions (white and green parts)
1/2 cup grated gruyere cheese Continue reading

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Tomato and Mozzarella Risotto

A fresh meatless dinner option perfect for a spring evening. Serve with a salad made with mixed vegetables for a complete meal.

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Ingredients:
3 1/4 cups vegetable broth
1 Tbsp butter
1/2 cup finely chopped onion
1 Tbsp minced fresh garlic
1 1/4 cups uncooked Arborio rice
3/4 cup canned crushed tomatoes
2 oz chopped fresh mozzarella cheese
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 cups torn fresh baby spinach
1/4 cup finely chopped fresh basil
4 tsp extra-virgin olive oil, divided Continue reading

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