• 1 pound mushrooms (white or cremini), sliced thinly
• 3 garlic cloves, minced
• 1 tablespoon unsalted butter (omit butter for vegan version)
• 1 tablespoon olive oil
• 5 green onions, chopped
• 5 to 10 ounces fresh spinach (to taste)
• 2 cups cooked quinoa
• 1 tablespoon olive oil (optional)
Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and sauté over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix.
Season with salt.
Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.
Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Add another tablespoon of olive oil, if desired.
• 6 Tbsp Olive Oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 tsp minced garlic
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¾ pound trimmed green beans
• 8 small red potatoes, quartered
• 4 boneless, skinless chicken breasts
Coat a large baking dish with 1 tbsp of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
Combine the remaining oil, lemon juice, garlic, salt, and pepper in a large bowl. Coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices.
Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
Cook at 350°F for approximately 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.
(servings 12 bites)
- ⅔ cup creamy peanut butter
- ½ cup semi-sweet chocolate chips
- 1 cup old fashioned oats
- ½ cup ground flax seeds
- 2 tablespoons honey
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
Roll into 12 bites and store in the fridge for up to a week.
- 4-6 slices Turkey Cold Cuts (Applegate is my favorite)
- 1 Plum Tomato, seeded and cut into strips
- 2 slices Bacon, cooked and cut in half lengthwise and then cut in half width wise (you’ll end up with 8 pieces)
- 1 Avocado, sliced
- Baby Spinach Leaves
- Lay out a turkey slice on a plate or cutting board (or whatever you want, you don’t have to listen to me).
- Layer 3-6 spinach leaves (depending on size or how much you like spinach) in the center of the cold cut, width-wise across the short side (see picture above because I suck at explanations).
- Layer a few strips of tomato, 1-2 strips of bacon, and 1 slice of avocado on top of that.
- Starting at the left side, flip one end of the turkey slice to the right, over the layers you just added. Then roll that folded side over to the non-folded side on the right to create the roll.
- Just pick it up and eat it. No toothpicks necessary to hold it together.
- 2 tablespoons good-quality vegetable oil
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 4 scallions, chopped
- 1 lb broccoli, cut into bite-size pieces, the stems no more than 1/4-inch thick
- 8 ounces button mushrooms, cleaned, trimmed and sliced
- 1 cup water
- 8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
- 2 tablespoons soy sauce
- Freshly ground black pepper
Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions.
Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
Sprinkle with salt; add 1-cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer to a plate.
Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
(Credit: Mark Bittman http://cooking.nytimes.com/recipes/1013417-broccoli-stir-fry-with-chicken-and-mushrooms)