Marinated Vegetable Salad

This salad has to be made the day before serving as it needs to marinate overnight. What better for the hostess who has minimum time on ...

Servings: 8

Ingredients:
5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
1/4 cup Parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
4 oz balsamic 
4 oz olive oil
12 ounces cherry tomatoes, halved
salt and pepper

Directions:

1 Combine all ingredients, except tomatoes, in large bowl.
2 Cover and refrigerate overnight, stirring occasionally.
3 Add tomatoes, season with salt and pepper and toss.

MOW - 4.9.12

Meal of the Week - 4.9.12

Vegetable Quiche

Serve with a protein like bacon or sausage

IT IS SOOOOOOO GOOD, you better make 2

Savory Vegetable Quiche - Elana's Pantry

2 T coconut oil
1 med onion, thinly sliced
2 C broccoli, chopped
1 clove garlic thinly sliced
1 cup thinly sliced mushrooms
¼ finely chopped sun-dried tomatoes
3 large eggs, whisked
4 oz goat cheese
½ t salt
1 Savory Pie Crust, pre-baked

Preheat oven to 350.  Steam broccoli.  Heat oil and sauté onions and mushrooms until soft.  Add broccoli, garlic and tomato to onions and sauté about 15 min.  In a large bowl, combine eggs, cheese and salt.  Stir veggies into eggs then pour into pre-baked crust.  Bake for 30-35 min.  Let cool 30 min before serving.

Savory Pie Crust:
1 ½ C blanched almond flour
½ t salt
½ t baking soda
1 T minced scallions (or green onions)
¼ cup grapeseed oil
1 T water

Preheat oven to 350.  Mix ingredients until thoroughly combined.  Press into a 9 ½ in or deep dish pie plate.  Bake for 12-15 min, until golden brown.  Cool before filling.

Curry Coconut Chicken

Ingredients

• Chicken breast
• Can of coconut milk
• Curry
• Broccoli
• Red pepper
• Zucchini
• onion

 Instructions

Carefully open a can of coconut milk- you don’t want it to mix together

Scoop off the more solid layer floating on top.  That is going to be the oil that you cook your chicken in.  Place it in a skillet and heat til it’s an oil.  Add your curry powder and give it a stir.  Now add boneless chicken breast that has been cut into pieces.    Cook until done. 

Add small broccoli pieces, chopped red pepper, zucchini slices, and chopped onion and cook til crispy done.

Chicken Dive-In!

Ingredients

1.5 pounds boneless skinless chicken thighs, (or breasts)

4 cups broccoli florets, cut into bite size pieces

1 cup sliced mushrooms

1/2 cup onions, finely diced

1 cup canned coconut milk

½ teaspoon sea salt (more or less to taste)

1 teaspoon garlic powder

1 tablespoon curry powder

1 teaspoon smoked paprika

Sliced almonds

Instructions

Pre heat oven to 350. Place the raw chicken in a pan, sprinkle with sea salt and pepper to taste, and add enough water just to cover it.  Bring to a boil and simmer for 12-15 minutes for thighs and closer to 20 minutes for breasts.  Remove the chicken from the water with tongs and set aside.  Add the broccoli to the same water and simmer for 3-4 minutes. Drain the broccoli but save the broth for later – now you have some awesome chicken broth to add to recipes or to make a soup!  Cut the chicken into bite size pieces and place in a large mixing bowl.  Add the broccoli, mushrooms, onions, coconut milk, and spices and mix well.  Spread into a 9×11 glass baking dish and sprinkle the top with sliced almonds.  Bake in your pre-heated oven for 30 minutes. Serves 5.

Sauteed Broccoli, Roasted Peppers, and Goat Cheese

Serves 4

Ingredients

• 2 Tbl extra virgin olive oil
• 4 C broccoli florets
• 2 garlic cloves, minced or sliced thin
• 1 C bottled roasted red peppers, drained and chopped
• ¼ C chopped, pitted kalamata olives
• 2 Tbl chopped fresh parsley
• 1 green onion, thinly sliced
• 1 tsp dried majoram or 1 Tbl chopped fresh
• 1 Tbl lemon juice
• ¼ tsp kosher salt
• 1/8 tsp ground pepper
• 2 oz goat cheese crumbled (or feta)

Instructions

1.     In large skillet heat olive oil over med heat.  Add broccoli and garlic.  Cook for 5-8 min or til broccoli is crisp tender. 

2. Stir in roasted red peppers, olives, parsley, green onion, majoram, lemon juice, kosher salt, and black pepper.  Heat through. 
3. Tranfer mixture to serving platter or plates.   Sprinkle with goat cheese. 

Roasted Broccoli with Smashed Garlic

Gina's Weight Watcher Recipes
Servings: 4

Ingredients:

• 1 1/2 lbs broccoli florets, cut long with part of stem
• 6 cloves garlic, smashed
• 2 tbsp extra virgin olive oil
• kosher salt and fresh pepper

Instructions:
Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, until broccoli is browned and tender.