Friday, February 18, 2011
1 c. uncooked quinoa
1 c. chicken broth
1/2 cup orange juice
1/3 cup fresh chopped cilantro
1/4 c. EVOO
2 TBSP fresh parsley (have used dried - just a little less)
3 TBSP fresh lemon juice
1/2 tsp cumin
1/4 tsp salt
1/4 tsp gr. red pepper (have used black)
2 large garlic cloves
1 can chick peas and/or black beans
Combine cooked quinoa with sauce, chopped roasted red pepper and add drained and rinsed beans.
I LOVE this recipe cause is FULL of flavor and super healthy. You can't go wrong - substitute things you love if there are ingredients you don't love. Eat it warm or cold - and is delicious for days as leftovers!!
Tuesday, February 15, 2011
10 small red potatoes
1 medium sized sweet potato
1 medium yellow onion
1/3 cup olive oil
2 Tbsp Lawry Salt
2 Tbsp Minced Garlic
2 Tbsp Parsley
1 tsp Salt
1 tsp Pepper
Cut potatoes, onions, and sweet potatoes into medium size chunks and dump in a bowl
Pour olive oil over potatoes, onions, and sweet potatoes
Pour spices onto p,o,&sp and mix, mix, mix until fully covered
Spread in a roasting pan or baking sheet and bake at 450 for an hour, stirring every so often to that each side of potatoes get cooked. Yummy!
Here, I took 4 chicken breasts and filleted them to open (but still connected). We then pounded them flat, sprinkled salt, pepper, garlic, and parsley in them, filled them with conventional stuffing (chicken flavored + a handful of craisens + salt, pepper, and garlic), closed them up, and tied them closed with floss.
Then I poured costco's raspberry Chipotle sauce on them and baked them for 10 minutes at 450. I then flipped them over, poured more sauce on them, and baked them for another 10 minutes. I repeated this process two more times before serving them.
Upon serving them, I doused them with lemon juice and a dash of salt.
They were pretty yummy and super easy to make!