healthy Quinoa Salad

This is one of my favorite salads. It is easy to cook, healthy and at the same time so yummy.

It perfect for a side dish or just a dinner by itself.

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Ingredients:

1 cup dry quinoa
2 cups water
1 cup chopped bell pepper

1 cup chopped tomatoes
1/2 cup chopped celery
2 green onions
2 tbsp oil
4 tbsp vinegar
salt
1 tsp black pepper
1 tsp turmeric (optional)

Pour the quinoa you wish to rinse into a strainer with fine mesh. Hold the strainer of quinoa under a steady stream of cool water. Mix well with your hands. That is the easiest way to wash your quinoa before cooking.

Place quinoa in a small saucepan with all the water. I always add 1 tsp turmerci – it gives the quinoa a nice yellow color and it also gives it this great oriental flavor.

Bring to a simmer and then reduce to low.  Cover and cook for between 12 and 15 minutes, or until all liquid is absorbed. Remove from heat and let sit covered for an additional five minutes.

In a big salad bowl, add the tomatoes, bell pepper, celery green onions, salt, black pepper, oil and vinegar. Add the cooked quinoa. Mix well.

You can serve it immediately or let it cool down. You can even prepare the quinoa salad from the night before and keep it in the fridge. It will be delicious 

Baked Vegetables with Chicken Thighs

Ingredients:

2 cups Baby Carrots
4 medium Potatoes
1 Zucchini
1/2 Onion
1 Bell Pepper
1 can diced Tomatoes
3 tbsp Salsa
4-6 Chicken Thighs
salt
plack pepper

Preparation:

Cut all vegetables in medium pieces. Dice the onion. Saute the onions and carrots until the onion is lightly golden. In a big baking pan add all vegetables, salt and black pepper. Add 1-2 cups of hot water.

Salt the chicken and place it on the top of the vegetables. Cover with aluminium foil and put in preheat to 385F oven.

Bake until vegetables and chicken are almost done. In a small bowl mix 2-3 tbsp of the liquid part of the meal and add 1 tbsp red pepper. Add it on top of the chicken and bake another 10-15min.

Serve this Baked Vegetables with Chicken Thighs warm with glass of wine 

Low Calorie Potato Salad

Ingredients:

Potatoes
Spring Onions
Parsley
Olive Oil
Vinegar
Salt
Plack Pepper

Preparation:

Boil the potatoes with the skin on. It is good to add some salt in the boiling water. That way the skin will peel easily.

After the potatoes are ready, peel the skin and cut them in pieces.

Add them in a salad bowl. Sprinkle with the chopped spring onion and parsley.

Add salt, black pepper, oil and vinegar to taste.

This easy and low calorie potato salad is a great side dish for steak or fish.

Healthy Crock Pot Chicken Salad

I love a good freshly made Chiken Salad And the crock pot is a great way to get tender juicy shreds of chicken. Here is an easy recipe that can be doctored up the way you like it.

Ingredients:

- 3 chicken breasts

- 1 1/2 cups water

- 1 cup chopped celery

- 1/4 cup chopped onion

- 3/4 - 1 cup mayo

- salt and pepper to taste

Directions:

1. Place chicken breasts in crock pot and cover with water. Cook on low for 4-6 hours.

2. Remove chicken from crock pot and shred in bowl.

3. Add chopped celery, onion, mayo (I used a little less than a cup), salt and pepper. Mix thoroughly.

4. Serve on bread, with crackers, on celery stalks, or however you like to eat your chicken salad! 

Enjoy!

German Healthy Skillet Dinner

3 tbl butter or margarine
1/2 cabbage , chopped
2/3 cup uncooked rice (minute rice works well)
1 med onion, chopped
2 lbs hamburger
1 can diced tomatoes or Rotel tomatoes
1/3 cup water
Salt and pepper to taste
Garlic powder to taste

Melt butter in skillet, layer cabbage, uncooked rice, onion, raw crumbled hamburger, salt and pepper, and garlic powder then tomatoes. Cover with lid and simmer on low for 25-35 minutes until rice, cabbage and burger are done. Do not stir or lift lid until done.

Sweet Potato Fries with Spicy Yogurt Dip

Image Source: Recipe Runner

Sweet Potato Fries With Spicy Yogurt Dip

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Total Time: 20 minutes      Serves: 1 yam (or sweet potato) serves 2 people

INGREDIENTS:

•  Sweet potato (yam)
•  Spices (whatever you have in your cabinet)
•  Sea salt
•  Fresh ground black pepper
•  Olive oil
•  Greek yogurt
•  Siracha

DIRECTIONS:

1. Wash and chop sweet potatoes into fry shapes
2. Drizzle olive oil to coat cut potatoes
3. Go nuts with whatever spices you want to add
4. Bake at 425 for 15 min (or until ready)
5. Mix Greek yogurt and siracha to desired taste.

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Mustard Crusted Salmon with Roasted Brussels Sprouts

Mustard Crusted Salmon With Roasted Brussels Sprouts

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Total Time: 50 Minutes      Serves: 2

INGREDIENTS:

• 1-2 fillet of salmon, wild caught
• 1 cup brussels sprouts, ends chopped off
• 2-3 tbsp olive oil
• 2 tbsp whole grain mustard
•  salt & pepper
• 1 lemon, quartered

DIRECTIONS:

1. Preheat the oven to 400
2. For the Brussels Sprouts:
   
   a. Rinse and chop ends off brussels sprouts and put in a large mixing bowl. 
   
   b. Coat generously with olive oil and mix to evenly distribute.
   
   c. Place Brussels sprouts on a baking sheet lined with aluminum foil. 
   
   d. Sprinkle with salt & pepper, then bake for 35-45 minutes or until crisp on the outside, tender on the inside. Brussels sprouts take longer to bake than the salmon, so be sure to get them in the oven first.
3. For the Salmon:
   
   a. Place salmon in a rimmed baking sheet/pan with parchment paper. 
   
   b. Coat the salmon with olive oil, sprinkle with salt & pepper and spread mustard seed on top.
   
   c. Place salmon in the oven when the Brussels sprouts have about 20 minutes left. 
   
   d. Bake until salmon is cooked through. Time will vary based on size of fillet, but generally it should be between 15-20 minutes.
4. Serve with fresh squeezed lemon. 
   
   Vegan/Vegetarian Protein Option:
   Serve Brussels sprouts with Rosemary Garlic Lentils (recipe on next page).

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