Lunch

Asian-Style Chicken Wraps

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 Asian-Style Chicken Wraps
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For chicken:
For wrap:
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
For chicken:
For wrap:
Instructions
  1. To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat.  Remove from heat, and let sit in hot saucepan for 3–5 minutes.  Chill in refrigerator for about 15 minutes or until cold.
  2. Prepare the chicken by heating oil in a large wok or sauté pan.  Add ginger and garlic, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
  3. Add chicken, and continue to stir fry for 5–8 minutes.
  4. Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil.  Remove from the heat, and cover with lid to hold warm in hot sauté pan.
  5. Assemble each wrap:  Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together.  Serve two wraps with ¼ cup sauce.
Recipe Notes

Source:  Healthy Eating by National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=11&cId=2&rId=20

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White Chicken Chili

White Chicken Chili

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 White Chicken Chili
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Poach the chicken breasts in water with lemon juice. Add squeezed lemon halves to poaching liquid. (This will allow the lemon oil released from the rind to flavor the poaching liquid.)  Cook, covered, over low heat for 10-15 minutes. Cut into thickest part of breast to see that meat is no longer pink. Remove and shred when cooled.
  2. Heat oil, add onion and cook for five minutes. Add garlic, chiles, cumin, coriander, oregano and cayenne.  Stir until blended.
  3. Add the beans, stock and shredded chicken. Add the stock and stir.
  4. Bring to a boil, then lower heat to simmer 20-30 minutes. (Better reheated).
  5. Serve with dollop of low-fat sour cream and/or grated reduced fat cheese.
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Quick Cannellini Bean Soup With Arugula

Quick Cannellini Bean Soup With Arugula

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Quick Cannellini Bean Soup With Arugula
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Cut the chicken sausages into ½ inch-sized pieces. Set aside.
  2. Using a large, heavy-bottomed pot, heat the olive oil over medium heat.
  3. Add the garlic and cook, stirring, just until garlic turns golden, about 2 minutes.
  4. Add the tomatoes, beans and sausage. Add salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Turn off the heat
  5. Add the arugula and stir, just until arugula begins to wilt, about 1 minute. Ladle into bowls and top each portion with a tablespoon of parmesan.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2016/01/05/quick-cannellini-bean-soup-with-arugula/

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Colache

Colache

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Colache
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob.
  2. Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
  3. Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
  4. Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/09/26/mamas-colache-blog-birthday/

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Crispy Roasted Cabbage

Crispy Roasted Cabbage

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Crispy Roasted Cabbage
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut the cabbage into 1-inch-thick pieces.
  3. Place on a sheet pan and drizzle with half the olive oil and sea salt.
  4. Roast, turning once, drizzling with the rest of the olive oil, until crispy and browned, 25-30 minutes.
  5. Sprinkle with nutmeg, garnish with large-flaked sea salt and serve.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2015/03/06/crispy-roasted-cabbage/

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Red Quinoa Salad With Citrus and Pistachios

Red Quinoa Salad With Citrus and Pistachios

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Red Quinoa Salad With Citrus and Pistachios
Prep Time 15
Cook Time 20
Servings
Ingredients
Prep Time 15
Cook Time 20
Servings
Ingredients
Instructions
  1. Using a medium-sized saucepan, heat the stock until it boils. Add the quinoa, cover and reduce heat to low and cook for 20 minutes, until all the stock has been absorbed. Remove from heat and allow cooked quinoa to "rest", covered, while you prepare the vinaigrette.
  2. Whisk together the olive oil, lemon juice, cumin, orange zest, salt and pepper.
  3. Spoon the cooked quinoa into a bowl, add the vinaigrette and toss.
  4. Add the orange sections, pistachios and parsley. Toss. Garnish and serve over baby greens.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2016/04/08/red-quinoa-salad-with-citrus-and-pistachios

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Turnip Fries

Turnip Fries

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Turnip Fries
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Preheat half sheet pan.
  3. Cut the peeled turnips into one-inch matchsticks.
  4. Toss turnips with olive oil, then cornmeal, Parmesan and garlic salt.
  5. Spread out on sheet pan and bake for 10 minutes. Flip the fries, rotate pan in oven and cook another 5 minutes - or until browned.
  6. Serve hot with Smoky Date Not Ketchup
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/02/17/turnip-fries/

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Baked Shrimp in Tomato Sauce

Baked Shrimp in Tomato Sauce

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Baked Shrimp in Tomato Sauce
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Using a medium-sized skillet, heat 1 tablespoon of oil. Add the onion and cook until wilted, about 5 minutes. Add the garlic and cook for 1 minute.
  2. Add the chopped tomatoes and wine. Stir and season with pepper and/or red pepper flakes.
  3. Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.
  4. Preheat oven to 425 degrees.
  5. Cook the sauce over medium heat until it reduces, or thickens, about 15 minutes.
  6. Using a large skillet, heat the remaining tablespoon of oil. Add the shrimp and cook over medium-high heat for 1 minute per side.
  7. Immediately transfer to a bowl. The shrimp will be pink but not fully cooked. Add the lemon zest and juice and stir to mix.
  8. Spread the tomato sauce in the bottom of a shallow baking dish. Next, layer the shrimp, then the sliced tomato. Top with feta.
  9. Bake 15 minutes or until cheese begins to melt. Serve immediately.
Recipe Notes

http://lizthechef.com/2011/03/24/baked-shrimp-in-tomato-sauce/

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Fig and Goat Cheese Salad

Fig and Goat Cheese Salad

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Fig and Goat Cheese Salad
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Coat each slice of cheese with some of the egg white mixture. Dip slices in the panko and roll until coated. Set slices on a rack and chill in the fridge while you prepare the rest of the salad.
  2. Heat a small skillet and add the walnuts. Cook until lightly toasted, stirring a few times. Once you smell the nuts toasting, remove the pan from the heat and set aside.
  3. Prepare the vinaigrette in the bottom of a large salad bowl. First, warm the honey in a microwave for several seconds. To the salad bowl, add the vinegar and whisk in the mustard, honey and optional salt and pepper. Add 2 tablespoons of the oil and whisk again.
  4. Add the greens to the vinaigrette and toss. Stem and halve the figs. Add the figs and toasted walnuts to the salad and gently toss.
  5. Using a medium-sized skillet, heat the butter and remaining tablespoon of oil over medium-high heat. Add the goat cheese slices and cook until lightly browned on both sides.
  6. Serve individual portions of the salad. Top each plate with 2-4 slices of the toasted goat cheese. Serve
Recipe Notes

http://lizthechef.com/2011/09/30/an-autumn-salad-of-figs-and-goat-cheese/

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Tuscan Salad

Tuscan Salad

By Stephanie Kinturi

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 Tuscan Salad
Servings
Ingredients
Dressing
Salad
Servings
Ingredients
Dressing
Salad
Instructions
  1. Combine first 6 salad ingredients in a large bowl and set aside. Toss bread cubes in olive oil and sprinkle with salt until coated in a separate bowl. Transfer to a  non­stick cooking sheet and place into a 375 degree preheated oven for 15  minutes or until crispy and golden brown.
  2. While croutons are cooking, make the salad dressing by combining all ingredients and stirring briskly with a wire whisk.
  3. Remove croutons from oven and add to salad while hot. Pour dressing over  croutons to coat and fold into salad. Serve immediately.
Recipe Notes

*Salad is best when eaten promptly before croutons get soggy, so if making ahead, add
croutons and dressing last.

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