Recipes

Here are a few recipes we have had the past week. The first one was something I came up with for lunch.

Chicken Salad with Sundried Tomatoes 

I drizzled a little Extra Virgin Olive oil in the pan and then added chopped onions and garlic. I also added chopped sundried tomatoes and I poured some of the oil from the jar of tomatoes into the pan as well. I then added the chicken and cooked until done. To finish I topped with fresh basil and added the chicken to a salad with some dressing. This was SO GOOD. The boys were going crazy over this too.

Stuffed Zuchini

3-4 large zucchinis

2 pounds ground bison or other ground meat

1 red onion, diced

1 eggplant, peeled and diced

8.5 oz sun dried tomatoes packed in olive oil, finely chopped

1 cup fresh basil, diced

2 tablespoons fresh rosemary, finely diced

4 garlic cloves, minced

1 tablespoon dried oregano,

A splash of balsamic vinegar

Sea salt and black pepper to taste

Preheat your oven to 375. Cut a thin slice of the top of the zucchinis and scoop out the inside of the squash leaving the shell.  Drizzle the insides of the squash with olive oil and bake for 20 minutes.  While the squash shells are in the oven, start browning your ground meat, when the meat is almost brown, add the onions, eggplant, and diced excess zucchini, and cook until the eggplant is soft.  Add the remaining ingredients and cook for another 5-10 minutes.  Pull the shells out of the oven and stuff them all as full as possible with the meat mixture.  Put the stuffed zucchinis back into the oven and bake for another 30-40 minutes.

Enjoy!

Better than PF Chang's Lettuce wraps. Seriously.

INGREDIENTS:

16 Boston, bibb or butter lettuce leaves
1 pound ground chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 bunch green onions, thinly sliced
2 teaspoons Asian sesame oil

PREPARATION:

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.

Roasted Vegetables.

We have been roasting our vegetables like crazy. A few days ago I chopped up some sweet potatoes, bell peppers, and red onion. Tossed together with EVOO, salt and pepper. Baked at 350 until tender. I had to keep myself from eating the entire pan.

Yesterday I bought the wrong type of squash so I decided to change what I was making and made this instead. We bought from Costco these chicken sausages with apple and fennel and I roasted some veggies to go along it was very good. 

Dice the acorn squash, red onion, brussel sprouts, bell pepper, and chuicken sausage. Toss together with EVOO, salt, pepper, and lots of fresh rosemary. Bake at 350. Our house smelled amazing and it tasted just as good.