Kale, Lentil and Sweet Potato Salad Serves: 8 Salad 1 cup dry brown lentils 1 tbsp olive oil 1 lb sweet potato, peeled and shredded 1 large or 2 small bunches curly leaf kale 1 large red bell pepper, thinly sliced 1 large apple, thinly sliced ½ cup dried cherries or cranberries Dressing ¼ cup olive oil ¼ cup raw almonds 2 tbsp maple syrup 2 tbsp cider vinegar 1 shallot, chopped 1 garlic clove, chopped 2 tsp lemon zest 2 tsp Dijon mustard Salt and pepper to taste (optional) Directions 1. Place lentils in medium sauce pan along with 4 cups of water. Bring to a boil, reduce heat and simmer until tender, about 25 minutes. Drain and let cool. 2. Heat oil in large skillet over medium heat. Add sweet potato and cook until tender, about 5 minutes, stirring often. Remove from pan and let cool. 3. Tear kale leaves into approximately 2 inch pieces, place in large bowl. 4. Dressing: place oil, almonds, maple syrup, cider vinegar, shallot, garlic, lemon zest, mustard, salt and pepper in blender and blend until just slightly chunky. Pour dressing over kale. With clean hands, massage kale firmly for 3 minutes or until tender and reduced in volume. 5. Add lentils, sweet potato, red bell pepper, apple and dried cherries/cranberries to bowl with kale and toss to combine. Chicken Fajitas Serves: 4 Ingredients 1.5 lbs boneless, skinless chicken breasts, cut into 1/4” thick slices 2 red bell peppers, cut into strips 2 yellow bell peppers, cut into strips 1/2 large yellow onion, cut into thick slices 1 tbsp vegetable oil Marinade 1 tbsp vegetable oil 2 tbsp lemon juice 1/2 tsp salt 1.5 tsp dried oregano 1.5 tsp ground cumin 1 tsp garlic powder 1/2 tso chili powder 1/2 tsp paprika 1/2 tsp crushed red pepper flakes Directions 1. Place chicken strips into Ziplock bag. 2. In a small bowl, whisk together the marinade ingredietns, then pour over chicken. Set chicken aside to marinade. 3. In a large skilllet heat your vegetable oil, then add onions and peppers, cooking on medium/medium-high until peppers are tender and onion is turning translucent. 4. Remove peppers and onions and set aside. In the same skillet, cook chicken over medium-high heat for 6 minutes or until no longer pink. Return pepper and onions to pan and heat through. 5. Serve on whole wheat tortillas, or use romaine lettuce leaves instead. 6. Top with salsa, sour cream, cheese, hot sauce, and/or fresh cilantro. Pumpkin Cranberry Bread Ingredients Butter or spray oil 2 cups all purpose flour 1 1/2 cups whole-wheat flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 1/2 cups sugar 1 (15 oz) can pure pumpkin puree (or 2 cups fresh pumpkin puree) 2 eggs 2/3 cup water 1/2 cup oil 1/2 cup applesauce 1 teaspoon vanilla 2 cups fresh cranberries Directions 1. Preheat oven to 350°F. 2. Coat two loaf pans with butter and/or cooking spray. 3. In a medium bowl, stir together flours, baking soda, cinnamon, nutmeg, ginger, and cloves. 4. In a large bowl, whisk together sugar, pumpkin puree, eggs, water, oil, applesauce, and vanilla. 5. Add flour mixture to pumpkin mixture, stir just until combined. Fold in fresh cranberries. 6. Divide batter between prepared pans. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. 7. Allow loaves to cool in pans for 10 minutes, then place on cooling racks. Chicken and Rice Casserole Ingredients Cooking spray 1 cup chopped onion 1 (8 oz) bone in chicken breast half, skinned 1/2 tsp black pepper, divided 1 (14 oz) can fat free, low sodium chicken broth 1 tbsp butter 1 zucchini, halved lengthwise, thinly sliced 1 yellow squash, halved lengthwise, thinly sliced 2 cups cooked long grain white rice 1 tsp minced fresh rosemary 1 1/2 tbsp all purpose flour 1 1/2 cups 2% milk 1/2 cup grated cheese 1/4 tsp salt Directions 1. Preheat oven to 350°F. 2. Heat a large saucepan over medium-high heat. Lightly coat pan wiht cooking spray. Add onion to pan; saute 5 minutes, stirring occasionally. Sprinkly chicken wiht 1/4 tsp pepper; add chicken, meaty side down to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan, reduce heat, cover and simmer 15 minutes or until chicken is done. 3. Remove chicken from pan, reserving broth Recipes and Dishes
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