Chicken Pepper Dish

Mom Comment: This is an original (I had no ideas and just started adding to a pan.)

Ingredients:

• Chicken Sausage (Like the big brats) (or whatever – you could use sausage too)
• Onion – sliced
• Peppers – whatever kind you like – I prefer Red and Green
• Balsamic Vinegar (I used 2 tablespoons to start and added a tad based on taste)
• ½ Cup chicken broth
• Add Seasoning to your taste (21 season salute from Trader Joe’s is Yum) Italian seasoning is also yum.

Directions

Simmer all in a pan on med – medium low heat until veggies are to your liking – about 20-25 mins.

Serve over couscous or rice.

Source: Makaela M. 

Submitted by: Makaela M. 

Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise Recipe

Serves 2

Ingredients:

• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 2 teaspoons olive oil
• 1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
• 1 avocado, pitted and diced
• 1/2 cup mayonnaise
• 1 chipotle pepper
• Juice of 1 lime
• 1/4 teaspoon kosher salt
• 2 french rolls
• 4 romaine lettuce leaves

Directions:

1. Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
2. Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.
3. Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
4. Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.

Source: lifesambrosia.com
Submitted by: Michelle V.

Peanut Butter Chocolate Chip Cookie Dough Bites

Mom Comment: NO FLOUR, NO OIL, NO WHITE SUGAR!

Texanerin.com

Ingredients:

• 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter  - can use PB2 (powdered peanut butter) to make healthier.
• 1/4 cup (80 grams) honey (agave would be amazing too!)
• 1 teaspoon baking powder**
• a pinch of salt if your peanut butter doesn't have salt in it
• 1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.

Source: Texanerin.com
Submitted by: Diane H.

Lemon Parmesan Kale Salad

Mom Comment: Hale the Kale. (This one has major buzz right now, so I thought I'd post for all to enjoy!). 2 suggestions are to chop the kale as fine as possible or use a Cuisinart. I also like the added flavor of chopped green onions added to this.

Source: Gimme Some Oven

Ingredients:

• 3 cups chopped fresh kale
• 1 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1/2 tsp. dried thyme
• pinch of salt and freshly-ground black pepper
• 1/4 cup freshly-grated Parmesan
• 1/4 cup toasted bread crumbs (optional)

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce

Mom Comment: I love this chicken and white bean enchilada recipe because it’s a little different, but everyone loves – kid and hubby. It doesn’t take a long time and I know that I am serving something that won’t be an issue with anyone at the table. This recipe is also very easy to modify.

from SkinnyTaste.com

Makes 8 servings. Serving Size: 1 enchilada 

For the Chicken and White Bean Filling: (If you don’t like beans – it still tastes yummy without or I have used Blackbeans)

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Orzo Salad with Feta Vinaigrette

Mom Comment: I make this every Easter and it is a huge hit!

    Source: Lee Harrelson, Cooking Light

Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)

Ingredients:

1 C uncooked orzo

2 C bagged baby spinach, chopped (I usually only use about 1 C b/c I’m not a huge spinach fan)

½ C chopped, drained oil-packed sun-dried tomato halves

3 T chopped red onion

3 T chopped, pitted kalamata olives

½ t black pepper

¼ t salt

1 (6-oz) jar marinated artichoke hearts, undrained

¾ C feta cheese, crumbled and divided

Broiled Salmon

Home Cook Comment: Very quick, delicious and healthy!

• Skinless salmon filets
• Lemon pepper (I use Trader Joe’s)
• Dijon mustard (I’ve used Grey Poupon or Maille)

Prepare fish with lemon pepper and Dijon on one side.(I’ve found using a small amount of the Lemon Pepper and Dijon on each side of the fish tastes best.) Place filets on baking sheet and place under broiler for about 3-5 mins. Flip fish, place lemon pepper and Dijon on other side. Place back under the broiler for another 3-5 mins until desired doneness.

Serve with fresh lemon if desired. Enjoy!

Submitted by: Amy D.