Pear-Banana Loaf

Time really flies. Apologies for the delay with the posts.

My husband and I have been surviving this bi-costal marriage with a lot of travel, laughter, and an interesting barter system. Barter typically refers to 'mutual exchange of goods and services'... But to keep this blog family friendly, what I mean is we exchange goods. He makes delicious turkey jerky while I make granola and an occassional treat. Hope you enjoy this recipe and laugh as you consider our crazy exotic life.

Pear-Banana Loaf

(1 small loaf)   

Ingredients:

1 ripe bananas
1/2 anjou pear

1 and 1/4 cups whole wheat flour

½ cup almond milk

1 tbsp vanilla torani syrup

1 large egg white

3 tbl non-fat greek yogurt 

1 tbl baking powder

pinch baking soda

1 tbl cinnamon

½  tsp salt

3 pkts splenda

¼ cup cranberries (tailor amount to what you like - optional)

2 tbl Sunflower seeds 

Recipe:

(1) Peel bananas and place directly into mixing bowl (KitchenAid).

(2) Use mixer or a handmasher to break up banana and pear and mix evenly.  

(3) Add egg and all wet ingredients and mix for 2 mins

(4) Add remaining ingredients and mix for 2 mins- add the Torani syrup

(5) Put into greased baking pan. Bake for about 45 mins, 350 degree oven.  

(6) Place on rack to cool.    
(7) Slice and enjoy

Sweet Potato-Apple Hash

On a recent visit to the farmer's market, I was inspired by a whole foods seasonal recipe which was a sweet potato and cranberry hash with honey for the sweetener. It tasted delicious (yes, there are plenty of samples at the North Hills Farmer's Market). With many apples at hand, I decided to do a take on this recipe and use the apples for the majority of the sweet flavor.




Sweet Potato-Apple Hash:

Ingredients:

1 apple, diced
1 large or 2 medium sweet potatoes, diced
1/2 medium onion, diced
2-3 tbsp dried cranberries
1 tbsp vanilla extract
1 tsp lemon juice
2 tbsp water
2 packets of Truvia/sweetener
1/2 tsp ground cinnamon

Recipe:

(1) Preheat oven to 400 degrees F. Dice the apples, sweet potatoes, and onion. Toss in a large bowl.
(2) Add the dried cranberries, vanilla extract, lemon juice, water, sweetener, and cinnamon. Mix and spread onto baking sheet.
(3) Bake in the oven at 400 degrees F for 30-40 minutes. Check after 20 minutes to toss the hash and allow to evenly brown.

Enjoy the tasty fall goodness!

The Low-cal Mojito: All the Mojo without the Crazy Sugar

Recently, I was asked by a girlfriend to post to her new website, CurvyGirlHealth, that launched not too long ago. Let me tell you, her idea is fantastic: to link curvy women everywhere to share stories, information, perspectives, and more importantly inspiration to embrace and love their body. I am probably not doing the site justice, so you should see for yourself: curvygirlhealth.com

I recently posted a recipe that I use for that low-carb cocktail, to indulge without the belly bulge. It is such a perfect marriage of coconut and mint. I can't say it will help your marriage or that it has aided mine but certainly it can bring me or me+mate out on the patio for a relaxing time.

Check out the full details at http://curvygirlhealth.com/the-low-cal-mojito-all-the-mojo-without-all-the-crazy-sugar/

Enjoy!

Fish Stew with Turkey Sausage

The fall feels like it is rolling in. My plants hate this quick temperature drop. Everyone and everything around me is in need of some comfort food.

Usually when people describe comfort food, I hear of mac and cheese, casseroles, meatloaf, and other delicious items. When I think of comfort food, I think of what I grew up with... fish soup. My mother made the most delicious one but it used a full head of fish, many vegetables, an enormous pot, and many hours of labor.

She would start around 9 am procuring the ingredients but the fish soup would take the whole day to make and cook down. It was always ready by dinner time and it was perfect. I wish I had the energy, strength, and courage to make a dish like that. But very honestly, I don't....not A not B, and definitely not C.

Therefore, to make what I call comfort food, I had to use quick and easy ingredients working towards the flavor and taste of comfort. I am impressed with the result. I am impressed with the taste. I am almost certain that my mother would be proud but that is less important. I am proud of the end result. Hope you enjoy this as much as I do.



Ingredients:

1-2 Tilapia filets
3-4 stalks of celery, chopped
1/2 red bell pepper, diced
1/4 red onion, sliced or diced
6-8 large shrimp, cooked and frozen
1/4 cup diced Smoked Turkey Sausage (I used Butterball)
1/4 tsp fennel seeds
1 pinch of dried Mediterranean Oregano
1/4 tsp dried thyme
dash of Creole Seasoning (not particularly necessary)
1 tbsp tomato sauce or tomato paste
1 tbsp ketchup
1 tsp mustard
1/4 tsp garlic powder
dash of ground black pepper

Recipe:

(1) In a medium sauce pan, sprayed with olive oil, saute red onion on medium heat, until browned.
(2) In a medium-sized pot, saute celery and red bell pepper until wilted. Add onions to this dish.
(3) Add 1 cup of water to the pot and bring to a boil.
(4) In the medium sauce pan, add the fennel seeds, turning occasionally to brown.
(5) In the pot with the vegetables, add the remaining seasonings: thyme, oregano, creole seasoning, mustard, garlic powder, black pepper, and ketchup, followed by the tomato paste.
(6) When the pot begins to boil, add the tilapia and shrimp. This will extract a lot of shellfish flavor.
(7) Lastly add the diced sausage that is already cooked. I used a type that is fully cooked to save myself the time.
(8) Bring this to a simmer, leaving the lid off to allow the soup to reduce (approximately 8-10 minutes).

Serve and enjoy. This a delicious, hearty dish that provides both nourishment and energy. Definitely something great to savor when the temperature begins to drop. Sit back and enjoy.

Quick Chicken Pot Pie

This has been a whirlwind. From July through now, I have been transitioning into my new job. My time to devote to all things creative and delicious has been quite limited. Nevertheless, despite my excuses, I have managed to pull off a few quick dinners and baked goods.

I will do my best to recap, but here is one dish that I completed in a matter of minutes, using some quick thinking with a growling belly, leftover rotisserie chicken, vegetables that needed some love, and a huge biscuit sitting precariously in the refrigerator. To prepare something hearty and delicious, I came up with a quick 10-min Chicken Pot Pie. I highly recommend. My husband seemed to love it as he scarfed the entire thing down and relaxed back in the chair with a grin on his face.



Ingredients:

1/4 Rotisserie Chicken
1/2 carrot, diced
1/2 onion, diced
2 celery stalks, diced
1/2 cup low-sodium chicken stock (I used Trader Joe's concentrate)
1 large biscuit


Recipe:

1. Preheat oven to 400 degrees F.

2. Cut up the rotisserie chicken into small cubes and set aside. Also, chop vegetables including, onion, celery, and carrot.

3. Saute vegetables in a small frying pan until slightly browned.

4. Add chicken stock and bring to a simmer.

5. Add diced chicken to pot, keeping temperature med-to-low.

6. Pour mixture into dish of choice.

7. Cover with biscuit that has been sliced horizontally.

8. Bake in preheated oven for 10 minutes.

Enjoy the savory goodness. Smile, grin, sit-back...

Wholesome Sour Cream Apple Muffins

Recently, it clicked in my head. 

To make someone smile, all you need is one surprise trick in your itinerary: I found the one for my husband. Bless his heart. 

I have made the following recipe probably 4-5 times over the last 8 months and he says something similar every time: "Wow, these are great. I don't think I've had these before, they are the best thing ever." 

He thinks I didn't hear him, but each time I laugh and smile, because the base recipe didn't change. I either added or subtracted nuts or raisins. And every time I have used apples. The results are purely delicious. I love one for morning breakfast or a heathy dessert. He would say one or two of these a day, would satisfy his apple craving (his favorite fruit)....



Whole Grain Sour Cream Apple Muffins

(Recipe adapted from Pinch My Salt)


Ingredients:

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup sour cream, at room temp.
1/6 cup canola oil
1/4 cup nonfat greek yogurt
2 eggs
3/4 cup packed brown sugar or 18 sugar substitute packets
2 teaspoons vanilla
1 granny smith apple (or your favorite type of baking apple), peeled and diced
1/2 cup raisins
1/2 cup chopped walnuts or pecans (optional)


Recipe:

1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).

5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well) or into a loaf pan. Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired (I omitted this as it was perfectly sweet).

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin/bread comes out clean. Note, I made both a loaf and a few muffins. It will take less time for the muffins than a full loaf.

Sweet and Spicy Black Bean Salad

For a festive start to the new year, we brought our friends together for a great bash. It involved some football, some delicious bites, followed by some soca music and tasty beverages.

In order to create something light, yet delicious, especially after many holiday parties, we made a menu of ginger-peach chicken with multigrain waffles, sweet potato fries, and black bean salad. The latter could be eaten alone or topped onto a chip.

All of the food was joyfully received (and eaten. I may even saw a licked serving platter.) Additionally, I received many complements on the black bean salad. especially as everyone was shocked by the sweet, tangy, and subtly spicy combination.

To satisfy the many questions, I have provided the recipe here for more to enjoy. Happy 2013!!

Sweet & Spicy Black Bean Salad

Ingredients:

2 cans - reduced sodium black beans
1 can - whole kernel sweet corn
1/4 cup mild salsa
1 tsp garlic powder
2 tsp red pepper flakes
1/4 tsp adobo light
1/2 tsp freshly ground black pepper
1 tbsp lemon juice
1/4 tsp habanero hot sauce
1 splenda packet or sugar substitute
1 tsp lime juice

1/2 red onion, diced
1-2 tsp cilantro, fresh & finely chopped

Recipe:

(1) Drain and rinse the black beans and corn kernels. Set aside.
(2) Mix the salsa, diced cilantro, hot sauce, lemon and lime juices, black pepper, splenda, garlic powder, and adobo until well combined.
(3) Combine the black beans, corn, diced red onion, and spiced salsa.
(4) All to marinate for 4 hours to overnight in the refrigerator.
(5) Garnish with cherry tomatoes or fresh cilantro sprigs and serve.

Moroccan Pickles: Using surplus home-grown goodness

I planted my first garden this year, or should I say my mom planted my first garden. I called will a "help me" plea. I didn't know how to use the hard-clay soil in North Carolina. I was use to the soft soil of Massachusetts. She was excited to visit and to help. I was thrilled and I have been reaping the benefits since. We decided to plant several herbs, including scallions, green onions, basil, thyme, and more. For the vegetables, I insisted on lettuce, so, of course my mom planted three different types, 4 heads of each. So you get the idea, when I would be satisfied with one or two plants of each vegetable or fruit, she went all out and doubled, sometimes tripled, the number. It has been terrific and so far controllable (however, this is only the beginning of the harvest season).

With extra herbs on hand, extra vegetables, I decided my first try at quick pickles using the recipe from Joy of Cooking plus several additional seasoning. Think Moroccan Sweet Pickles:

Moroccan Sweet and Spicy Pickles:

Ingredients:
1 tbsp whole mustard seeds
1 tsp Harissa
2 tsp lemon juice
1/2 tsp Cayenne Pepper
3 cloves garlic
black pepper
1 1/2 tsp salt
1 cup water
1/2 cup white vinegar
1/2 cup cider vinegar
1 cup sugar or sugar substitute (I prefer Stevia + Splenda)
2 dashes of garlic powder
Surplus veggies (I used cucumbers, green onions, scallions, zucchini)

Recipe: see the Joy of Cooking

Importantly, make sure to pre-clean and sterilize your mason jars before pickling. I usually do it the day before to have it ready for the process.

Chocolate, Fruit, and Nut Zucchini Bread

In an aim to use zucchini and celebrate spring, I decided to use a few surplus items in our house (greek yogurt, dried cranberries, walnuts, dark chocolate chips) to make a hearty and delicious snack. I love the finished product. Apparently my husband does too, as after a few days a huge loaf has been devoured. I know he was training for a marathon and everything but still, we both love this recipe. 

Try it yourself and let me know what you think. 

Recipe adapted from King Arthur Whole Grain Baking cookbook

Ingredients:

• 2 large eggs or egg whites
• 1/3 cup low-fat greek yogurt
• 1/2 cup vegetable oil
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 and 1/2 cups Whole Wheat Flour
• 1/2 cup oatmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
• 1/2 cup dark chocolate chips
• 1/4 cup dried cranberries (optional)
• 1/2 cup chopped walnuts (optional)

Recipe:

1) Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan.

2) In a large mixing bowl, beat the eggs, greek yogurt, oil, sugar or sugar substitute, and vanilla until smooth.

3) Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined.

4) Stir in the zucchini, oatmeal, dried cranberries, chocolate chips, and nuts.

5) Pour the batter into the prepared pan.

6) Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).

7) Remove the bread from the oven, and let cool for 10 to 15 minutes before removing from the pan onto a rack.

8) Cool completely before slicing; store well-wrapped, at room temperature.

Yield: one 9" x 5" loaf.

By the way, don't blame me if you can't stop eating this one.

Mushroom-Sausage Bake with Blue Cheese Crumble

In preparation for a small brunch, I created this very quick and easy dish that combined some ingredients in my kitchen (and in my garden). This came out wonderful. I love the combination of mushrooms, thyme, and blue cheese. The sausage made this more substantial dish. I say if you have these ingredients on hand, go for it and maybe open some lovely Rosé for a quick brunch with friends.


Mushroom-Sausage Bake with Blue Cheese Crumble

Ingredients:

8 oz white button mushrooms, chopped and rinsed
1.5 links spicy chicken sausage (my favorite brand is Aidell's), chopped
1 tbsp Spanish Thyme, finely chopped
3 cloves of garlic, finely chopped
1/4 tsp black pepper (white pepper would also work well)
1 tsp garlic powder
2 tbsp egg white

Crumble:
1/2 cup toasted (preferrably day-old) bread, torn into pieces (I used some whole wheat crepes but any bready item on hand will do)
1 tbsp shredded part-skim mozzarella cheese
1 tbsp blue cheese, crumbled
1 tbsp fresh parsley, chopped
1 tsp garlic powder

Recipe:

(1) Preheat the oven to 300 degrees F. In a non-stick skillet, on medium heat, add chicken sausage. Sauté until browned.
(2) Next add the mushrooms and garlic. Cook until the mushrooms are tenderized but not completely cooked through. Lower heat to simmer or "low" once the sauté reaches this point.
(3) Meanwhile, prepare crumble in a food processor. Add all the ingredients (no water or butter needed as the cheese will provide all of the binding texture). Pulse until small crumbles form.
(4) Prepare the baking pan, lightly spraying with canola oil (if needed).
(5) To the mushroom-sausage sauté, add the egg whites. Toss completely and immediately pour into the baking pan. Cover sauté with the blue cheese crumble.
(6) Bake for 15 minutes or until browned.

I hope you enjoy the tender mushroom melody with the sausage and blue cheese. Yum!

Spicy Cajan Chicken Bites

With some thawed chicken and in preparation for a few guests, I decided to create something fast, tasty, and spicy. Oh spice, how I love thee !?! These nibbles are great to prepare right before guests arrive. You could serve them as is or with a dipping sauce, say a barbeque sauce mixed with a bit of ranch dressing. I particularly like KC's new Southern style BBQ sauce, which they just released and sent me a sampler of as part of the Foodbuzz Tastemaster Program. But you know me, if I don't like something, I won't recommend it. 




Spicy Cajan Chicken Bites


Ingredients:
1 tbsp apple cider vinegar
1 tsp cajan seasoning
1/2 lb chicken breast
1/2 tsp cayenne pepper
1 tsp no salt added seasoning (Trader Joe's)


Recipe:
1) Clean and dice chicken breasts
2) Add cajan seasoning to a non-stick skillet and heat skillet to medium heat
3) Add chicken breast to pan, brown on both sides. Add seasoning and cayenne pepper.
4) When chicken is almost done, add apple cider vinegar to pan. Toss to coat. The vinegar will help keep the chicken moist and lock in the seasonings.
5) Reduce heat to a simmer and continue to cook until chicken is cooked through. Serve immediately with some  dipping sauce.


Dipping Sauce

1/4 cup KC Masterpiece Southern Style Barbeque Sauce
1/8 cup Lite Ranch Dressing
1 tbsp finely chopped chives

Seasonal Summer Fruit Salad

In North Carolina, the sun is shining and flowers are abloom. It is beautiful. We recently started service with Lee's Produce to get fresh local fruits and vegetables delivered from farm to door. It is wonderful when the produce is delivered.

This week, the bounty included a juicy cantaloupe. I am not a huge cantaloupe fan but my husband is. Using some frozen blueberries from a delivery a few weeks ago, I decided to make something that I always love....Fruit Salad.


Ingredients:

1/2 large cantaloupe
2 medium Red Delicious apples
juice of 1 lemon or 2-3 tbsp
2 tbsp rum
1/4 cup frozen blueberries
1/4 cup apricots (canned but no added sugar) or fresh

Recipe:

(1) Run water over frozen blueberries to thaw.
(2) Wash and dice all fruits.
(3) Toss remaining ingrediants together in a large bowl.
(4) Allow fruit salad to marinate for 2hrs to overnight.

Enjoy the summer harvest with friends, perhaps a glass of wine, and of course, a smile.

Mummy's Banana Bread

My mom recently sent me a care package with delicious banana bread in it. I had to get the recipe to share with everyone because it is super yummy.

Banana Bread 

(2 large loaves or 3 small)   

Ingredients:

3 ripe bananas (very ripe)

2 cups whole wheat flour

½ cup white flour

1 cup soy milk (or any milk)

¼ cup water (add/reduce if needed, depends on how soft and large bananas are)

1 large egg

3 tbl olive oil 

2 tbl baking powder

¼ tsp baking soda

1 tbl cinnamon

½ tbl salt

2 pkts splenda

1 tbl brown sugar

¼ cranberries (the amount is optional- you can leave off or use substitute)

2 tbl Sunflower nuts - optional or any nuts 

¼ cup raw oats 

Recipe:

(1) Peel bananas and place directly into mixing bowl (KitchenAid).

(2) Use mixer to break up bananas- until mashed up.  

(3) Add egg and all wet ingredients and mix for 2 mins (leave back ½ of the water, then add slowly after all dry ingredients are added. 

(4) Add remaining ingredients and mix for 2 mins- add the remainder of water or a little more.

(5) Put into greased baking pans.  You may sprinkle a little more oats on top and use a folk lightly to press into dough. Bake for about 45 mins, 340 degree oven.  

(6) You may want to brush on some egg white and a little sugar (optional) about 3-5 min before taking out. Immediately place on rack to cool.   

Ginger Banana Muffins

As a treat for my husband who loves a high-fiber cereal for breakfast, I decided to revisit a tried and true Kashi cereal recipe for Hearty Banana Muffins. I, of course, had to add my mom's crystalized ginger and some extra zing to put my twist on it.

Ginger Banana Muffins
adapted from Kashi cereal recipe

Ingredients:

2 and 1/2 cups Kashi Go Lean Fiber cereal, crushed in food processor
1 and 1/4 cups whole wheat flour
1/2 sugar crystals or 8 splenda packets with 2 truvia packets
1/2 teaspoon salt
1 teaspoon powdered
2 tablespoon crystalized ginger
2-3 medium bananas mashed
1/2 cup nonfat or almond milk
1/2 cup egg whites
1/3 cup canola oil
1 teaspoon pure vanilla extract

Recipe:
(1) Preheat oven to 400F. Combine the first six ingredients in a large mixing bowl.
(2) In a separate mixing bowl, whisk together the remaining ingredients. Add the liquid mixture to the dry mixture and stir until just combined.
(3) Spoon batter evenly into lightly oiled muffin tins.
(4) Bake for 20 minutes or until a fork in the center comes out clean. Let cool and serve warm or at room temperature.

I personally like these with a glass of almond milk. Enjoy.

Toasted Crab-stuffed Mushrooms

The crab cake is a well celebrated appetizer (or entreé) in the southeast. I have made crab cakes with a recipe that was very easy and healthful. Having guests over recently, I came up with the idea of using a crab cake-like filling to stuff delicious white button mushrooms. It turned out to be a delicious and quick appetizer, especially since the filling can be made when you have time, then stuffed and baked shortly before guests arrive. Let me know what you think.

Toasted Crab-stuffed Mushrooms

Ingredients:


- Large white button mushrooms
- Lump crabmeat, 1 small can
- Lite mayo, 1-2 tbsps
- Onions, finely chopped (best in food processor)
- Celery, finely chopped (best in food processor)
- Canola oil spray
- cayenne pepper, 1 tsp
- Salt and pepper, to taste
- Parmesan cheese (optional)


Recipe:


(1) Preheat a medium sauté pan and spay with canola oil.
(2) Mix the lumpcrab meat with mayo, onions, celery, cayenne, salt and pepper, according to your taste.
(3) Form the crab mixture into small patties.
(4) When the pan is very hot, place patties in pan, flipping over after browning.
(5) Allow crab patties to cool completely on a saucer after cooking.
(6) Meanwhile, clean the mushrooms with a damp cloth.
(7) Using a spoon, scoop out the center of the button mushrooms, chopping these pieces for later. Preheat the oven to 350 degrees F.
(8) Mix the chopped mushroom stems and centers with cooled crab patties, browned on both sides.
(9) Stuff the mushrooms with a tbsp (a spoonful) of the mixture. If desire, dust parmesan cheese over the tops of the mushrooms.
(10) Place the mushrooms in the oven to bake for 8-10 minutes before guests arrive.


Enjoy the savory bites and enjoy the omega-3s....

Chicken with Roasted Summer Squash

After flipping through my 2007 Food and Wine cookbook, I was inspired by a quick Chicken with Zucchini salad recipe. I was cooking for some girlfriends and wanted to present something light and prepare something easy. Thankfully, I had all of the ingredients on hand and it was absolutely delicious. I love the tanginess of the lemon juice. I used red onions in place of Vidalias and topped with fresh basil (from my herb garden, which is finally doing well).

Chicken with Roasted Summer Squash
adapted from Food & Wine cookbook 2007

Ingredients:


1/4 cup fresh lemon juice
3 large garlic cloves, minced
1/2 medium red onion or 1 shallot, chopped
1 1/2 tbsp fresh spanish thyme, chopped
1 tsp Dijon mustard (optional, since used less oil)
1 tbsp extra-virgin olive oil
2 tbsp fresh mint, chopped
3 boneless chicken breast halves, with or without skin
3 medium yellow squash (1 lb.), sliced crosswise on a diagonal 1/3 inch thick
1/4 pound feta cheese
1-2 tbsp fresh basil, chopped (optional)
salt and ground pepper (best if fresh)


Recipe:

1. In a blender, combine the lemon juice with 1-2 tbsp garlic, red onion, and spanish thyme and puree until smooth. With the machine on, slowly pour in 1 tablespoon of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.
2. Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.
3. Meanwhile, in a large bowl, spray the yellow squash with olive oil and season with garlic salt, pepper, and 1 tbsp minced garlic. Grill the squash, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.
4. Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle with the feta cheese. Drizzle with the remaining vinaigrette, top with chopped basil, and serve.

This is so yummy. I hope you and your guests enjoy as much as I did.

Teriyaki Chicken Salad

While I love to cook and plan what I will cook, there are those days where you get so hungry and that you need a quick recipe. Having a few key ingredients on hand and with the help of my friend, Virginia, we cooked a quick meal that was done in 15 min. The "15 minute fix" is an appropriate name, because in a short time you can create a meal that will fill you before you think about eating the plate by itself, which honestly there are days the plate looks appealing.

Teriyaki Chicken Salad
serves 2


Ingredients:


Teriyaki sauce (low-carb):

2 cloves of garlic, finely diced

1/4 cup soy-sauce (preferrably low-sodium)

1/4 cup water

2-3 splenda packets (to taste)

1/4 tsp ginger powder

2 tbsp lemon juice or apple cider vinegar

Protein and Vegetables:
1/2 carrot
baby spinach or mixed field greens
1/4 lb asparagus
white button mushrooms
1/2 bell pepper
cooked, sliced chicken breasts (such as Trader Joe's frozen, grilled chicken breast strips)
Olive-oil cooking spray


Recipe:


1. After finely chopping the garlic, whisk together the teriyaki sauce. Leave aside.
2. Spray a medium sauté pan with olive oil. Sauté sliced vegetables, including the mushrooms, asparagus, and carrots until tender but crisp, approximately 4-6 minutes at medium heat. 
3. Add the cooked chicken strips to the pan with the teriyaki sauce. Saute until heated throughout. 
4. Plate chicken with vegetables on top of a bed of baby spinach or mixed greens (shown here).


Enjoy the food, not the plate.