Roasted Summer Squash and Zucchini

*Adapted from eatingbirdfood.com.

PREP: 30 min
SERVES: 4

INGREDIENTS
1 cup carrots, chopped into 1/2" pieces
2 small or 1 large yellow summer squash, chopped into 1/2" pieces
2 small or 1 large zucchini, chopped into 1/2" pieces
1/2 cup red onion, roughly chopped
1 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried parsley
salt & pepper to taste

DIRECTIONS
1. Preheat oven to 425 degrees before chopping vegetables.
2. Cover a large rimmed baking sheet with foil. Spread carrots on the baking sheet and place in preheated oven for 5 minutes, then remove before roasting with the rest of the vegetables. (This is to slightly soften the carrots so they cook more evenly with the other vegetables.)
3. Place all ingredients in a large bowl, including the carrots. Toss until the veggies are coated.
4. Spread mixture out onto the baking sheet and roast for 15-20 minutes, or until veggies are starting to turn golden brown and are crisp tender.

Denise's Mexican Quinoa

Serves: 4 (side dish portions)
Prep: 5 minutes

INGREDIENTS
1 (8.8 oz) pkg HEB Central Market Brand White & Red Quinoa - in "quick heat grains" pouch
1/2 can corn (drained except for 2 Tbsp liquid)
dash of: garlic powder, onion powder, cumin, salt, and fajita seasoning
dash of cayenne pepper, optional - I didn't use this
cilantro, optional - I didn't have this the first time I made it
1 can Goya black bean soup

DIRECTIONS
Prepare bag of quinoa according to package directions. In a medium bowl, heat corn in its liquid for approximately 1 minute in the microwave. Add quinoa and seasonings. Stir together and serve topped with black beans.

Notes: I served this with fish tacos and it was a great alternative to rice and beans. It would also be delicious served as a chopped salad with the additions of tomato, cucumber, avocado, cilantro, lime juice, and chicken.

Paleo Breakfast Casserole Bites

*Adapted from Gal on a Mission.

Prep: 30 minutes
Serves: 12 mini-casseroles

INGREDIENTS
9 large eggs
8 oz ground breakfast sausage
1 red, yellow, or green bell pepper
1 cup frozen kale (slightly thawed and chopped)
1/4 tsp pepper

DIRECTIONS
1. Preheat oven to 350 degrees; spray a muffin tin with non-stick cooking spray or coat with coconut oil. Set aside.
2. Brown the ground sausage over medium heat.
3. In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, kale, and pepper. Scoop the batter into the muffin tins using a 1/4-cup measuring cup, filling 3/4 of the way to the top.
4. Bake for 20-25 minutes, until eggs are set. Allow to cool for 5 minutes then use a knife to loosen the sides.

Note: These freeze well.

Tomato & Zucchini Fritatta

*Adapted from skinnytaste.com

Serves: 4
Prep: 20 minutes

INGREDIENTS
2 tsp olive oil
1 medium onion, diced
1 1/2 cups (7 oz) zucchini (about 2 zucchini), diced into matchsticks
4 large eggs
1 cup egg whites
1/4 cup Asiago cheese, grated
salt & fresh pepper
2 medium vine-ripe tomatoes (about 8 oz), cored and thinly sliced crosswise

DIRECTIONS
1. Preheat oven to 400 degrees. Sautee onion in 10-inch skillet (oven safe skillet) with oil over medium-low heat until slightly golden, 8-10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2-3 minutes or until the moisture dries up, stirring occasionally.
2. In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper. Pour eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16-18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Spinach Steak Salad

I'm jotting this down here so I can remember an easy weeknight dinner that can be adapted for just me for lunches.

INGREDIENTS
beef (any form of steak*), seasoned with Cajun seasoning and then broiled/grilled
spinach
cherry tomatoes, halved
small amount of red onion, thinly sliced
light blue cheese dressing

DIRECTIONS
Combine however desired, then eat!

*The first time I made this I used skirt steak and it was delicious!

Crock Pot Kalua Pork

*Adapted from skinnytaste.com.

INGREDIENTS
3 lb pork shoulder blade roast, lean, all fat removed
1 Tbsp liquid mesquite smoke
2 tsp coarse sea salt

DIRECTIONS
Place pork in a slow cooker and stab it all over with the tip of a knife. Rub sea salt all over the pork. Drizzle the liquid smoke all over the pork. Set crock pot to low and cook about 16 hours.

Notes: The recipe originally called for 1 Tbsp of sea salt but we thought it was way too salty, so I'll only use 2 tsp next time. The roast I bought was already cut into smaller pieces so it cooked much faster than 16 hours. It only needed 10 hours and it was starting to dry out so I will try to buy a roast in only one piece next time to be able to cook it longer.

Serving suggestions: with pineapple fried rice or in tacos with rice and black beans.

California Grilled Chicken, Avocado, and Mango Salad

*Adapted from skinnytaste.com.

Serves: 4
Prep: 20 minutes + marinating time

INGREDIENTS for chicken
4 Tbsp olive oil
4 Tbsp white balsamic vinegar
salt & pepper to taste
12 oz chicken breast, sliced (from 1 lb raw)

INGREDIENTS for salad
1 cup diced avocado
1 cup diced mango (from 1 1/2 mangos)
2 Tbsp diced red onion
6 cups baby red butter lettuce

INGREDIENTS for dressing
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
salt & pepper to taste
dash of sugar

DIRECTIONS
1. Combine ingredients for chicken in a large ziplock bag and mix until chicken is covered with marinade. Marinate in the refrigerator up to 48 hours. Grill when ready to use.
2. Whisk ingredients for dressing and set aside until ready to use.
3. Combine the ingredients for the salad, divided into four bowls, and drizzle dressing on top.

*Notes: I used a George Foreman grill for the chicken and I used regular butter lettuce.

Almond Orange Crusted Chicken

*Adapted from this recipe on allrecipes.com.

PREP: 40 minutes
SERVES: 4

INGREDIENTS:
2 oranges
2 egg whites
2 cups sliced almonds, finely chopped
1/4 tsp. freshly ground black pepper
1/2 tsp. salt
1/4 cup all-purpose flour
4 boneless, skinless chicken breasts
cooking spray

DIRECTIONS:
1. Preheat oven to 450 degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
2. Finely zest the orange and set the zest aside.
3. In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, salt, and pepper. Put the flour on a large plate.
4. Place the chicken breasts in a zip-top plastic baggie and then use a mallet to flatten the chicken breasts so they cook evenly.
5. Remove the pre-heated baking sheet from the oven and spray with cooking spray.
6. Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.

Serving Suggestions:
In the original recipe, Ellie Krieger recommends serving the chicken sliced over a fennel arugula salad. If using the orange for a salad, cut the top and bottom off the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. She suggests combining 2 Tbsp. each of olive oil and lemon juice with 1/8 tsp. each of salt and pepper to make a dressing for the salad. I made a spinach and spring mix salad , instead, with canned mandarin oranges and her dressing and it was delightfully fresh.

This is also delicious served with wild rice--my favorite is this one by Zatarain's.

Chicken-Berry Salad

*From Better Homes and Gardens magazine, March 2009. View recipe online here.

SERVES: 4
PREP: 45 minutes (+1-4 hours to marinate)

INGREDIENTS:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 Tbsp. extra virgin olive oil
1 tsp. chopped fresh basil
3/4 tsp. salt
1/2 tsp. ground black pepper
4 medium skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)

3 cups fresh blackberries
1/4 cup red wine vinegar
3 Tbsp. sugar
1 tsp. Dijon-style mustard
1/4 tsp. dried oregano, crushed
1/2 cup extra virgin olive oil

1 8-oz. pkg. Mediterranean mixed salad greens
2 medium pears, cored and thinly sliced
3/4 cup crumbled feta cheese (3 oz.)

DIRECTIONS:
1. In small bowl stir together orange, lime, and lemon juices, 1 tablespoon oil, basil, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chicken; seal bag. Refrigerate 1 to 4 hours, turning bag occasionally.

2. For dressing, in blender combine 1 cup of the blackberries, vinegar, sugar, mustard, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in a thin steady stream until well combined. Transfer to serving container. Cover and refrigerate until serving time.

3. Drain chicken, discarding marinade. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until done (170 degrees F.), turning once. (For gas grill, preheat grill. Reduce heat to medium. Add chicken to grill rack. Cover and grill as above.)

4. Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and remaining 2 cups berries. Top each with some of the dressing and feta cheese.

Denise's Notes:
This is one of my new favorite recipes! I can see why it was the $2,500 grilling winner of a BHG recipe contest. I recommend replacing feta cheese with gorgonzola cheese crumbles. Grill on a George Foreman grill, if no outdoor grill is available. Serve with or without the additional fresh berries. The dressing was still delicious with frozen berries instead of fresh (they were out of season when I made this.) I will try making this dressing with blueberries or even pomegranate in the future...I think they'd be tasty alternatives.
*Alteration: I tried the dressing with blueberries instead of blackberries and it wasn't as good. I'll only make it with blackberries in the future.

Grilled Chicken with Vegetables

*Adapted from Better Homes and Gardens magazine, April 2008. View the original recipe here.

SERVES: 4
PREP: 45 minutes

INGREDIENTS:
1/4 cup ketchup
3 Tbsp. hoisin sauce
4 chicken breasts (or 8 boneless chicken thighs)
4 slices bacon
12 oz. baby carrots
3/4 lb. sugar snap peas
8 oz. asparagus, trimmed and cut in 2-inch lengths
1 Tbsp. small fresh mint leaves

DIRECTIONS:
1. For sauce, in small bowl stir together the ketchup and hoisin sauce; set aside.

2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450 degrees in a baking dish for 15 minutes. Turn chicken and brush with sauce. Bake another 15 minutes or until meat is no longer pink. (Reduce time for chicken thighs.)

3. Meanwhile, for vegetables, in 12-inch skillet cook bacon over medium-low heat until crisp. Drain on paper towels, reserving drippings in skillet. Add carrots to drippings; cook and stir 5 minutes. Add peas and asparagus; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat. Crumble bacon. Stir in mint and bacon. Serve with chicken.