Blog Archives

Mediterranean Chicken Lettuce Wraps

4/19/2019

Prep Time: 10 minutes
Cook Time: 20 minutes
Chicken:
1 large chicken breast
Salt & pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried oregano
1-2 tablespoons extra virgin oil
1 medium lemon
Dressing:
5 tablespoons greek yogurt
¼ cup fresh parsley, chopped
3 tablespoons olive oil
1 tablespoon lemon juice, fresh squeezed
Wraps:
1 large orange
5-6 sun dried tomatoes
1 head of butter leaf lettuce
8 artichoke hearts
1 green onion

Season the chicken breast with salt, pepper and the herbs. Pour some olive oil onto a skillet or frying pan and cook on both sides until it’s cooked through.
Cut the artichoke hearts in halves and place them the cut side onto the same skillet/frying pan or grill pan. Add lemon juice to the pan. Cook the artichokes until they are nice and brown.
Meanwhile prepare the yogurt dressing: Combine the yogurt, chopped parsley, olive oil and lemon juice in a bowl and mix with a spoon until combined.
Peel the orange, cut into segments and then into small pieces. Slice the sun-dried tomatoes. Wash and pat dry the lettuce leaves. Cut the spring onion.
Arrange all the ingredients (including grilled and sliced chicken breast and artichokes) inside the leaves and drizzle over the yogurt dressing.

Cucumber, Tomato & Avocado Salad

Prep Time: 5 minutes

1 ripe avocado, diced
1 large bell pepper, diced
½ cup cherry tomatoes, halved
2 green onions, slived

2 tablespoons minced parsley or cilantro
Juice of one lemon
Salt & pepper to taste

Combine all ingredients in a bowl, stir to combine. Enjoy immediately.
Garnish with fresh mozzarella balls or feta cheese (optional)

Click here to download a PDF of this week's recipes!

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Hoisin Chicken & Asian Greens Stir-Fry

4/12/2019

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Prep Time: 5 minutes
Cook Time: 25 minutes

½ cup whole blanched almonds
2 ½ tablespoons peanut oil
1 lb Asian greens (from Weekly Share)
2 teaspoons soy sauce
1 yellow onion, halved, cut into wedges
1 garlic clove, crushed
3 chicken breast fillets, trimmed thinly, sliced against the grain
2 tablespoons hoisin sauce
Cooked long grain rice, to serve

Heat a large saute pan over medium heat. Add almonds and cook, stirring, for 1-2 minutes or until golden. Transfer to a bowl and set aside.
Add 2 teaspoons of oil in the pan over medium heat. Add greens and stir-fry for a 2-3 minutes, or until just wilted. Add the soy sauce. Transfer to a bowl and cover with foil to keep warm.
Heat 1 tablespoon of oil in a pan over high heat. Add the onion and stir-fry for 1-2 minutes or until softened slightly. Add the garlic and stir-fry for 1 minute or until aromatic. Transfer to a bowl. Add 2 teaspoons of remaining oil to the pan and swirl to coat the surface. Add half the chicken and stir-fry for 2-3 minutes or until browned and just cooked through. Transfer to a bowl. Repeat with remaining oil and chicken. Return all chicken and onion to the wok. Add the hoisin sauce and stir-fry over high heat for 1 minute or until combined and heated through.
Place the Asian greens on serving plates and top with the hoisin chicken. Sprinkle with almonds and serve immediately with steamed rice.

Pear Salad with Walnuts, Avocado, and Grilled Chicken

Prep Time: 20 minutes

Salad:

6 cups mixed greens, or salad mix of your choosing
2 pears, sliced or chopped
6 oz grilled chicken breast (optional)
2 slices of cooked turkey bacon (optional)
¼ cup of feta cheese, crumbled
2 tablespoons dried cranberries
2 tablespoons walnuts, chopped
½ avocado, sliced into chunks

Dressing:

½ cup balsamic vinegar
¼ cup olive oil
1 teaspoon maple syrup or honey
1 teaspoon dijon mustard
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon Italian seasoning

Cook turkey bacon and grill chicken if you haven’t already.
Prepare dressing by whisking together all ingredients in a small bowl or jar. I like using a jar with a lid for this so you can easily store any leftover dressing in the fridge in that same jar.
To prep salad, grab two bowls and add a base of spring mix, pear slices, grilled chicken breast, bacon, goat cheese, dried cranberries, walnuts and avocado. Drizzle salad with desired amount of balsamic dressing and enjoy!

Click here to download a PDF of this week's recipes!

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Baked Eggplant Stacks

4/4/2019

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Prep Time: 20 minutes
Cook Time: 50 minutes

2 medium eggplants, sliced
¼ cup olive oil
2 medium green peppers, sliced
1 small onion, finely chopped
3 tomatoes, peeled & sliced
1 cup parsley, chopped
2 garlic cloves, minced
¾ cup tomato sauce
Salt to taste
Black pepper to taste

Preheat oven to 350 F.
Saute eggplant rounds in olive oil until tender, set aside.
Saute peppers and onion until aromatic and slightly translucent.
In an 8-inch square casserole dish, arrange in lagers: eggplant, peppers, onions, tomatoes, parsley, garlic, salt and pepper. Repeat layers.
Pour tomato sauce over the top of the layered vegetables.
Bake for 50-60 minutes, uncovered.

Chicken Orzo Kale Soup

Prep Time: 10 minutes
Cook Time: 20 minutes

1 tablespoon olive oil
1 large yellow onion, diced
4 cloves garlic, crushed
2 medium carrots, diced
2 stalks celery, diced
1 lb. boneless & skinless chicken breasts, cubed
5 cups chicken stock
3-4 handfuls fresh kale, ribs removed and roughly chopped
1 teaspoon fresh lemon juice, more to taste
½ teaspoon salt, more to taste
½ teaspoon black pepper, more to taste
Fresh parsley, chopped for garnish

In a large pot over medium-low heat, heat oil.Add in onion and garlic and sautè for one minute.Add in carrots and celery. Sautè for five minutes, until onion is translucent.
Pat chicken dry and season generously with salt and pepper.
Once onion is translucent, add in chicken and sautè until chicken is fully cooked through, 8-10 minutes. Stir occasionally.
Pour in chicken stock and season with salt, pepper, ginger and lemon juice if using. Add in kale.
Bring to a boil over high heat. Turn heat down to low and let simmer for 15 minutes. Taste and adjust seasoning as desired.

Click here to download a PDF of this week's recipes!

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Mediterranean Chicken Lettuce Wraps

Cucumber, Tomato & Avocado Salad

Hoisin Chicken & Asian Greens Stir-Fry

Pear Salad with Walnuts, Avocado, and Grilled Chicken

Baked Eggplant Stacks

​Chicken Orzo Kale Soup

Recipe Archives

Chicken Orzo Kale Soup