4 cups chopped kale
4 slices bacon, cooked and crumbled
1/2 cup chopped walnuts
1.5 cups leftover (or cooked) chicken breast, sliced
1/4 cup balsamic dressing
1/4 cup poppyseed dressing
Salt & Pepper
Toss all of the salad ingredients together in a bowl. Combine the balsamic and poppyseed dressings together in a jar, and either dress the salad to taste, or serve dressing on the side for people to dress their own. Season with S+P.
I found this recipe via Pinterest on the blog Neighbor Food and it has been a hit! It is a hearty enough salad that you can have it for dinner and actually feel full. Its great for the fall and winter when you are craving something more filling. Even people that don’t like kale will like this salad. Serve with some fresh baked bread.
2 cups flour (either white, whole wheat, or gluten-free all purpose)
1/2 cup sugar
2 t baking soda
2 t cinnamon
1/4 t salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 apple, peeled and shredded
1 cup oil
2 t vanilla
In a medium bowl, mix together dry ingredients. Next mix in the carrots, raisins, nuts, and coconut. Then stir in the eggs, oil, and vanilla. Scoop into 12 muffin tins and bake at 350 for ~20 minutes or until a toothpick inserted comes out clean.
With carrots, raisins, apples, and nuts, these muffins are backed with fiber and make a filling on-the-go breakfast. But they also taste delicious! I was introduced to these muffins by my mom. This recipe is from All-Recipes, except I halved the sugar. These can also be made gluten free using all-purpose GF flour and they don’t lose their taste!
1-2 pork tenderloins
1 jar salsa verde
1 can black beans (optional)
1 can corn, drained (or 1.5 c frozen corn)
Add all ingredients to the crock pot and cook until meat is falling apart. 4-5 hours on high or 6-8 hours on low.
This recipe came from some friends at Regent. Its so simple but so delicious! If you buy Trader Joe’s salsa verde, the black beans and corn are already in the salsa. Since they don’t have TJ’s up in Canada, I just add the black beans and corn separately. This meal also goes great with the Southwest Chopped Salad or Texas Caviar or Warm Black Bean & Corn Salsa.
1.5 cups red lentils
3 cups vegetable broth
2 cups diced tomatoes
1/2 onion, diced
2 T tomato sauce
1.5 t cumin
1 t salt
pinch cayenne pepper
1 can coconut milk
1 cup chopped kale
Add all ingredients (minus the coconut milk and kale) to a pot and cook for 20-30 minutes until the lentils are cooked through. Add coconut milk and kale and serve.
This recipe is not only great for its taste, but its excellent for a crowd because it is gluten-free, dairy-free, nut-free, and vegan. But your guests will never know because it is so delicious!
From The Healthy Family and Home.
1 pound boneless skinless chicken thighs
1/4 t salt
1/4 t pepper
2 T olive oil
1 jalapeno pepper
4 garlic cloves
2 t dried oregano
1 t ground cumin
2 (15-ounce) cans cannellini beans
2.5 cups chicken broth or water
Optional toppings: shredded cheese, avocado, tomatoes, cilantro, tortilla chips
Cube the chicken, season with S+P, and cook through in large pot with a bit of olive oil. Add chopped onion, garlic, and jalapeno, oregano, and cumin. Drain & rinse cannellini beans. Reserve 1 cup of beans and add the rest to the pot. Add chicken broth to the pot. Next, mash up the remaining 1 cup of beans into a paste. Add this to the pot and stir to thicken the broth. Simmer 20 minutes or so to let the flavors combine. Enjoy!
I found this recipe on Taste of Home. It is written as a crock-pot recipe, which works well too! One benefit is that it has a creamy consistency without any cream, thanks to the mashed up beans. It also doesn’t have too many ingredients, so can be put together pretty quickly. We first tried this recipe when vacation with Brian’s parents on the Sunshine Coast in Seshelt, BC. Enjoy!
1 tsp. oil
1-2 potatoes cubed, skin on
1 can chickpeas, rinsed and drained
1 medium onion, diced
2-3 garlic cloves, minced
1 can coconut milk
1 can tomato puree
1 Tbsp garam masala
1 Tbsp cumin
1 tsp chili powder
1/4 tsp ginger
salt and pepper
1 package frozen or fresh spinach (optional)
Toppings: yogurt, cilantro.
Diced onions and potatoes. Heat oil in skillet and saute onions until translucent. Add garlic and saute one minute. Add all additional ingredients and bring to a boil over medium heat. Reduce heat and simmer until potatoes are soft. Serve over rice. Top with yogurt and cilantro.
Alternatively, after frying the onions and garlic on the stovetop, transfer everything to a crockpot and cook on high 4-5 hours until sauce thickens and potatoes are soft.
This recipe is from Delish Knowledge, a great vegetarian cooking blog. I substitute potatoes for tofu.
3 T olive oil
salt & pepper to taste
4 -6 chicken pieces (I usually use thighs) with bones
1 bulb garlic, peeled
1 cup white wine
3 T chopped fresh parsley or 1 T dried
1 fresh spring rosemary or 1-2 T dried
Pasta of choice (linguine or shells work well; you can also use rice if preferred)
Heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper. Cooking over medium heat, brown the chicken on both sides. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. Slowly add wine to the skillet. Stir in parsley and add rosemary. Cover and continue to cook over medium-low heat for 15- 20 minutes. Add more wine if needed. While chicken is cooking, boil water for pasta and cook according to package directions. Drain pasta and place in large dish. Place chicken on top of pasta and pour sauce over chicken & pasta.
I found this recipe via pinterest and it quickly became a favorite. It is very easy to make, and the sauce has a great flavor without any dairy.The flavors would also pair well with mushrooms. From the DietHood blog. Check it out for lots of other tasty recipes!