Mediterranean Tuna Salad: from Denise Austin.com

Feel Full With This Quick Salad!

 

This tuna salad is full of protein and top-quality carbs, the kind that will keep you going all afternoon. And best of all, it's got a lot of flavor and is really filling.

Mediterranean Tuna Salad

Ingredients
2 cans (6 ounces each) water-packed tuna, drained
1 can (15.5 ounces) chickpeas, rinsed and drained
1 large red bell pepper, coarsely chopped
1 jar (4 ounces) marinated artichoke hearts, rinsed, drained, and coarsely chopped
1/3 cup coarsely chopped sweet red onion
10–12 kalamata olives, pitted and coarsely chopped
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 large garlic clove, crushed through a press

Preparation
Place the tuna in a medium bowl and flake with a fork. Add the chickpeas, bell pepper, artichoke hearts, onions, and olives. Toss to mix well. Add the lemon juice, oil, and garlic and toss until blended.

Makes 6 cups
Per 1 1/2 cups: 330 calories, 26 g carbohydrates, 26 g protein, 14 g total fat, 35 mg cholesterol, 5 g dietary fiber, 790 mg sodium
http://www.deniseaustin.com/newsletters/mediterranean-tuna-salad-recipe.aspx?xid=nl_DeniseAustinsMorningStretch_20120923

The MeatBall Shop's Classic Recipe

The Meatball Shop's Classic Beef Meatballs

Try This Delicious Italian Classic

Daniel Holzman and Michael Chernow put unique twists on the Italian favorite.

From the kitchen of The Meatball Shop

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Servings:6-8

Difficulty: Easy

Cook Time: 30-60 min

Use these classic meatballs in your favorite sandwich!

Ingredients

2 tablespoons olive oil

2 pounds 80% lean ground beef

1 cup ricotta cheese

2 large eggs

½ cup bread crumbs

½ cup chopped fresh parsley

1 tablespoon chopped fresh oregano or 1 teaspoon dried

2 teaspoons salt

¼ teaspoon crushed red pepper flakes

½ teaspoon ground flakes

½ teaspoon ground fennel

4 cups classic tomato sauce

For the sauce:

¼ cup olive oil

1 onion, finely diced

1 bay leaf

1 teaspoon chopped fresh oregano or ½ teaspoon dried

2 garlic cloves, roughly chopped

2 teaspoons salt or to taste

2 tablespoons tomato paste

Two 26-ounce boxes Pomi Chopped Tomatoes or two 28-ounch cans whole plum tomatoes, chopped with their liquid

Cooking Directions

Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, golf ball-size meatballs 9about 1 ½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
For the sauce:
Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.
Recipe courtesy of "The Meatball Shop."
This recipe was styled by chef Karen Pickus for Good Morning America.
From the book,The MeatBall Shop by Daniel Holzman and Michael Chernow. Copyright (c) 2011 by Michael Holzman and Daniel Chernow. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc. All rights reserved."

Recipe Summary

Stuffed Portabella Mushroom Cap w/cheddar cheese

Stuffed Portabella Mushroom Cap w/cheddar cheese

Submitted by: LIZBETHMSR

Large portabella cap stuffed with sauteed veggies and topped with cheddar cheese - a meal in itself!                          

Number of Servings: 1

Ingredients

1 large portabella cap/serving
1 small onion diced
1/2 cup chopped green pepper
1 oz. grated 50% light cheddar cheese (VT Cabot of course!)

Directions

Preheat oven to 350

Gently clean off any dirt from the portabella mushroom cap. Pull the stem out of the center and chop up the stem - set aside
Chop 1 small onion and enough pepper to make 1/2 cup, add to the mushroom stem. Spray a frypan with a little olive oil and sautee all the veggies EXCEPT the mushroom cap, until tender crisp. Drain any excess juices.

Place the mushroom cap on a foil lined baking sheet and top with the sauteed veggies. Sprinkle the grated cheese on top and bake in the 350 oven for 10 - 15 minutes or until the mushroom cap is tender and the cheese is melted and bubbly.

Season to taste.

Number of Servings: 1

Recipe submitted by SparkPeople user LIZBETHMSR.

Homemade Guacamole

(3g fiber/serving)

3 large Haas avacados ripe
1/2 red onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 small limes, juiced
2 tablespoons chopped cilantro
4 green onions, sliced thin

Cut avacados in half and remove pulp; mash well in bowl. Add all other ingredients and mix well. Chill.

Nutrintion Facts: Serving size, 2 ounces-calories 72, fiber 3g, protein 1g, fat 6g, saturated fat 0g, carbohydrate 5g, cholesterol 0mg, sodium 5mg, sugars 1g.

From Book: The Fiber35 Recipes

Homemade Salsa

(1g fiber/serving)

2 large tomatoes, seeded & chopped
1 serrano or jalepeno pepper, chopped
1/3 cup chopped green onion
2 tablespoons chipped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
MIX ALL INGREDIENTS WELL & CHILL

Nutrition Facts: Serving size, 2 ounces - calories 13, fiber1g, protein 1g, fat 0g, carbohydrates 4g, cholesterol 0mg, sodium 100mg, sugars 2g.

From Book: The Fiber35 Recipes

Zucchini Pancakes Gluten-free

Zucchini Pancakes (Gluten-free)

---

• 1 medium stalk zucchini, ends removed and coarsely grated
• 2 eggs
• 2-3 tablespoons virgin coconut oil or expeller-pressed coconut oil
• 1 teaspoon red onion, chopped
• freshly ground black pepper
• 2 teaspoons asiago cheese, grated (or to taste)
• 2-3 fresh basil leaves, minced
• 1 teaspoon coconut flour
• Himalayan salt, to taste

Grate zucchini into a bowl. Add eggs and mix thoroughly.

Start heating oil in a large skillet.

Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit of coconut flour just to thicken slightly.

When the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. Repeat till pan is full. It's OK if the pancakes run together.

When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. If they have stuck together, cut them in the skillet and flip them individually. When golden brown on the second side, remove pancakes. Drain on paper towels.

I like to add salt at the table rather than in the batter.

Recipe submitted by Simi, Los Angeles, CA

Healthy Thanksgiving Stuffing - from The Drs

Healthy Thanksgiving Stuffing

6 servings

Ingredients:

6pieces of sprouted wheat bread, crust-on, chopped in 1-inch by 1-inch cubes
2 cloves garlic, minced
2 shallots, minced
2 tsp garlic powder
2 tsp onion powder
1 tbsp rosemary, minced
2 tsp thyme, minced
1 tbsp coconut oil
2 1/2 cups organic chicken stock (veggie stock ok too)
Cooking Instructions:In a medium-sized saucepan, melt coconut oil over medium heat.

Add garlic and shallots to pan, and sauté until fragrant.

Add rosemary and thyme to pan and stir with a wooden spoon.

Mix in the chicken stock, stirring constantly.
Add the garlic powder and onion powder, and continue to stir.
Cook over medium heat, and allow sauce to reduce, about 5 to 8 minutes.
Add salt and pepper, until desired taste is achieved.
Slowly add the bread to the saucepan, mixing with wooden spoon.
Allow the stock to saturate the bread and cook for an additional 3 minutes.

Remove from heat and allow stuffing to cool for about 3 to 5 minutes before serving.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze

Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Natalie Perry; Reno, Nevada

3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish

To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.

To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.

Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.

Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.

Pumpkin Apple Bisque recipe

Pumpkin Apple Bisque recipe

Ingredients:
8 small (1 pound each) pumpkins
1/3 cup plus 2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/4 cup all-purpose flour
6 cups milk or half-and-half, heated
1 bay leaf
1 (29 ounce) can pumpkin purée
Salt and freshly-ground pepper, to taste
1 apple, peeled and cut into 1/8-inch dice
1 teaspoon fresh thyme leaves
1 pinch freshly-grated or ground nutmeg
1/4 cup dry sherry (optional)
1 cup heavy cream, whipped to soft peaks

Directions:
Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the butter over medium heat and sauté onion until translucent, about 3 minutes. Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture. Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin purée and simmer an additional 15 minutes over very low heat. Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy. Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples. Top with a dollop of whipped cream and serve.

Freeze Ahead Minestrone Soup

Freeze Ahead Minestrone Soup

Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.

Ingredients

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)

Make Ahead Prep:

In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.

Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.

When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.

Last Minute Prep:

The night before serving, transfer soup in its container to the refrigerator to defrost.

Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.

Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.

Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.
http://makeaheadmeals.blogspot.com/2008/07/freeze-ahead-minestrone-soup.html

Make Ahead Breakfast Burritos

Make Ahead Breakfast Burritos

Who said you can't have a hot breakfast even on school/workdays? Make up a batch of these breakfast burritos ahead of time and you'll be eating a healthy breakfast in just ten minutes!

Ingredients:

12 eggs
2 cups cheddar or Monterey Jack cheese, shredded
1 cup chopped veggie trio (red, peppers, green peppers, onions)
1/2 cup milk
salt & pepper to taste
24 medium flour tortillas OR 12 large flour tortillas
salsa

Make-Ahead Preparation:

In a large bowl, lightly beat the eggs with the milk and salt and pepper.

Heat a large non-stick skillet over medium heat. Add the egg mixture and cook, stirring constantly, being careful not to brown the eggs, until cooked through.

While the eggs are cooking, place your tortillas on a microwave-safe dish and cover with plastic wrap. Heat for 30 to 45 seconds or until tortillas are just slightly warm. (Warming the tortillas makes them more pliable. If your tortillas are already soft enough to roll, you can omit this step.)

When the eggs are cooked through, stir veggies.

Place ½ cup egg mixture into each tortilla (more if using larger tortillas); sprinkle with cheese and top with some salsa. Roll them up burrito-style.

Wrap each tortilla in tin foil, place on a large baking sheet and freeze. Once frozen through, transfer the burritos in batches to ziploc bags. Freeze for up to one month.

Last Minute Preparation:
Preheat oven to 350 degrees. Remove burritos from ziploc bags and heat in the tin foil for 10 to 15 minutes or until heated through.

Breakfasts to Brighten Your Day your pick: sweet or tangy

Breakfasts to Brighten Your Day

Instead of downing a cup of coffee and a doughnut on those why not try a healthful protein-rich shake that's brimming over with energizing nutrients like the B vitamins, vitamin E, iron, magnesium, potassium and zinc.
This tasty smoothie, which makes a great snack for children and grownups alike, comes from Food & Mood by Elizabeth Somer, M.A., R.D. (Henry Holt & Co.).

1/2 cup low-fat plain yogurt
1/2 banana, sliced
3/4 cup orange juice
1 1/2 Tbs. peanut butter
1/2 cup chopped peeled apple
1/4 cup wheat germ

Optional: 1/2 tsp. cinnamon
1 tsp. vanilla extract
Grated lemon peel & ice cubes

Process ingredients in a blender until creamy.

Or, if you prefer a tangier nutrient cocktail, try this antioxidant-rich combo which is high in vitamin C and the full range of carotenoids thought to protect the cells from free radical damage:

2 medium carrots
1 celery stalk
1/2 red bell pepper
1/2 apple
2 Tbs. chopped fresh parsley
1/2 large tomato

Optional: 1 garlic clove
1 green onion
dash of cayenne

Put all the ingredients in a juicer and process until smooth.

Cream of Tomato and Basil Soup

Cream of Tomato and Basil Soup from Olive Garden

Prep Time: 5 minutes
Cook Time: 12 minutes
Serving Size: 4

Ingredients:

4 Tbsp butter
1 ea small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste
Procedures:

MELT butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
PUREE soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper.
GARNISH with remaining fresh basil and tomatoes and serve.

Spinach & Artichoke Dip

Spinach & Artichoke Dip From Olive Garden

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients:

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
4 fresh artichokes
2 lemon, juice squeezed
2 tsp Salt

Procedures:

Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES
BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
FOLLOW Dip Preparation steps below using fresh artichokes.DIP PREPARATION
MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
SPRINKLE top of heated dip with parmesan cheese.
Serve hot with grilled bread.

summer-squash-pancakes

Summer Squash Pancakes
These savory pancakes make a wonderful vegetarian summer meal. I have to admit that I don’t know the exact source of this recipe. I scribbled down the basics from a library book, but I’ve changed so many details that I’m not sure the original author would recognize his or her recipe anymore anyway. Use smaller squash for this recipe for the best result. These are very tasty served with maple-lime sweet potatoes!
From Weekly Greens

3 small yellow squash
3 small zucchini
1/2 yellow onion
1 teaspoon kosher salt
2 large eggs, lightly beaten
2 garlic cloves, pressed
2 tablespoons whole wheat flour
1 tablespoon chopped fresh oregano
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
Greek yogurt, for serving


Trim the ends from the squash and zucchini. I like to leave the peel intact because it provides a bit of extra fiber and gives the pancakes beautiful color. Using a food processor fitted with the shredding blade, run the zucchini through the machine. My machine required me to halve the squash and zucchini lengthwise to get it through the feed tube. Trim the onion, then run it through the machine as well.
Place the shredded squash, zucchini and onion in a large colander set over a bowl or in the sink. Sprinkle the kosher salt over the vegetables, then toss gently. Allow the vegetables to sit for about 15 minutes to release their water. You can help squeeze out some of the water with your hands. When the vegetable mixture is fairly dry, place it in a large bowl.
Add the eggs, garlic, flour, oregano and pepper to the vegetables, stirring to blend completely.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Drop a few tablespoons of the squash mixture onto the hot skillet. You will have to use a spoon or your fingers (careful not to burn) to gently shape the dollops into pancakes. Allow them to cook just long enough to brown one side, then carefully turn them over with a spatula. My first batch didn’t hold together very well, but each batch thereafter did a little better. You may have to reform the patties just a little after the flip. They push back together quite nicely. When both sides are nicely browned, transfer the pancakes to a plate and keep warm while you work with the rest of the vegetable mixture. Add the remaining tablespoon of oil if the pan seems dry.
Serve the pancakes hot with the Greek yogurt on the side.
Quick Tips
1. These pancakes are perfect for the lunch box! I enjoyed our leftovers the next day with a small salad and sweet potatoes.
2. If you are concerned that your kids won’t touch them with the colorful green flecks, try peeling the zucchini and see if they look more appealing to the little ones. All they need do to is taste! My 5-year-old snatched one from the counter while I was still working on the last batch and his exact words were, “These are delicious. Can we have these every day?” No kidding.

Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield) 4

SQUASH - YELLOW SUMMER

SQUASH - YELLOW SUMMER

Read more about it at www.cooks.com/rec/view/0,1950,154169-251192,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

Wash and slice 3 or 4 Summer squash.
Mix with following:


1 tbsp. butter
1/2 cup bread crumbs
garlic powder, onion powder, salt, pepper and paprika (for sprinkling)
1 pkg. grated Cheddar cheese (reserve some for topping)
1 egg, beaten
paprika
1 tbsp. onion, minced

Place sliced squash in a buttered baking dish. Beat egg and pour over top. Sprinkle with 1/4 cup cheese.
In the microwave, melt butter and toss with bread crumbs to mix. Sprinkle squash evenly with bread crumbs. Sprinkle lightly with garlic and onion powder, salt, pepper and paprika. Top with a layer of shredded Cheddar cheese.

Bake at 325°F for 30 minutes or until squash is tender and cheese is bubbly.

Homemade Shake & Bake

Homemade Shake and Bake Mixture
By: sal

"Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!"

Prep Time:5 Min
Ready In:5 Min
Servings: Original Recipe. Yield: 4 cups

Ingredients:
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Directions:
In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Grilled Chicken With White Barbecue Sauce

Grilled Chicken With White Barbecue Sauce
From MyRecipes.com

Put a spin on barbecue chicken with spicy white sauce, a combination of mayonnaise and vinegar. The sauce is finger-licking good and ready in only 10 minutes.

Yields: 5 serving
Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Oven Temp: 350

Ingredients:
1 tablespoon(s) dried thyme
1 tablespoon(s) dried oregano
1 tablespoon(s) ground cumin
1 tablespoon(s) paprika
1 teaspoon(s) onion powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
10 (about 3 pounds) chicken thighs
White Barbecue Sauce

Directions:

1.Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2.Grill, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees F. Serve with White Barbecue Sauce.

Tips & Techniques:

Note: 4 chicken leg quarters (about 3 pounds) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.

Curry Ranch Dressing

Curry Ranch Dressing
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Cashew cream makes a luscious, creamy base for ranch-style dressings and sour cream-style sauces. Here I combined traditional ranch flavors with a kiss of curry. We enjoyed it on crisp herbal salad greens and as a dip for fresh carrot sticks.

Ingredients:
1 cup soaked, raw cashews
1/2 cup fresh filtered water
1 tablespoon fresh lemon or lime juice
1/2 to 1 teaspoon mild gluten-free curry powder, to taste
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder
Pinch of sea salt, to taste
Black pepper, to taste
1 teaspoon fresh minced dill
2 teaspoons fresh minced parsley
2 teaspoons fresh minced basil leaves

Instructions:
Combine the soaked cashews, water, lemon juice, curry, garlic, and onion powder in a Vita-Mix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Season with sea salt and black pepper, to taste. Add the fresh chopped herbs. Pulse briefly to combine. Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.

Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks and broccoli florets. Makes four servings.

Karina's Notes: For a thicker dip for crudities, use a little less liquid to start. You can always add more. Out of fresh herbs? Use dried. Start with a teaspoon each of dried herbs. Using this as a veggie dip is a tasty way to get kids to munch healthy foods. Best used within four days.

Total Servings: 4

Nutritional Information Per Serving
Calories: 204
Carbohydrates: 12.6g
Cholesterol: 0mg
Fat: 16.1g
Saturated Fat: 3.2g
Fiber: 1.6g
Sodium: 7 mg
Protein: 5.6 g

For more recipes go to Foodily.com

Raspberry, Avocado, and Mango Salad

Raspberry, Avocado, and Mango Salad

Ingredients:

1 1/2 cups organic raspberries, divided
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove fresh garlic, coarsely chopped
1/4 teaspoon Kosher salt
1/8 teaspoon black ground pepper
8 cups organic mixed salad greens
1 ripe organic mango, diced
1 small ripe avocado, diced
1/2 cup thinly sliced red onion
1/4 cup hazelnuts, toasted and chopped, or sliced almonds (optional)

Preparation:
Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat.
Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.

Prep Time: 15 minsTotal Time: 15 mins

Nutrition Facts:
Number of Servings: 5 Amount Per Serving Calories: 215 Total Fat: 16 g Saturated Fat: 2 gCholesterol: 0 mg Sodium: 122 mg Total Carbohydrate: 18 g Dietary Fiber: 7 g Protein: 3 g