Loaded Cucumber & Avocado Sandwich

Source: Eating Well

3 Tablespoons shredded extra-sharp Cheddar cheese
2 Tablespoons ricotta cheese
4 teaspoons finely sliced chives or basil
2 teaspoons lemon juice
Ground pepper to taste

2 slices whole-wheat sandwich bread, lightly toasted

⅓ cup thinly sliced cucumber
¼ cup thinly sliced red bell pepper
⅓ avocado, sliced

Stir Cheddar, ricotta, chives, lemon juice, salt and pepper together in a small bowl. Spread half the mixture on each slice of toast. Layer one slice with cucumber, pepper and avocado, then top with the other slice, spread-side down.

Source: Eating Well

Grilled Chicken Southwest Salad (McDonald's Copycat)

Source: The Food Xp

Per Person:

½ pound Boneless Chicken
1 teaspoon Lime Juice
1 teaspoon Honey
½ Fresh Cilantro
1 teaspoon Garlic Powder
1 teaspoon Lime Zest
½ cup Romaine Lettuce
½ cup Black beans
½ cup Diced Tomatoes
½ cup Bell Peppers
½ cup Onions
½ cup Avocado
½ cup Tortilla Strips
½ cup Corn
½ cup Cucumbers
teaspoon Salt

 Southwest Salad Dressing, Or, make your own:

1 tablespoon Sour Cream
1 tablespoon Lime Juice
1 tablespoon Smoked Paprika
1 tablespoon Chili Flakes
1 tablespoon Onion Powder
1 tablespoon Black Pepper

Take a bowl to add olive oil, lime juice, honey, fresh cilantro, garlic powder, and lime zest. Mix it well.
Preserve half a cup of marinade and pour the rest on the boneless chicken. Cover the chicken with cling film and set it aside for 40 minutes in the fridge.
Grill the marinated chicken and cook on both sides until golden brown. Keep basting the marinade on top of the grilled chicken while cooking.
Place the grilled chicken in the oven to bake at 375 degrees Fahrenheit for 20 minutes.
Prepare the salad dressing by mixing all the components in a bowl.
Mix sour cream, lime juice, smoked paprika, chili flakes, onion powder, and salt to your taste.
Whisk it evenly to form a smooth and creamy salad dressing.
Finally, begin to assemble. In a salad bowl, add chopped Romaine lettuce, black beans, corn, diced tomatoes, cucumbers, sweet peppers, avocado, onions, tortilla strips, and cooked chicken slices
Pour the Southwest salad dressing on the top and serve!

Mexican Rice Bowl Lunch

 

Source: Gathering Dreams

Mexican Rice Bowl

2 14 oz can black beans - drained and rinsed, 400g (240g net weight)
½ tablespoon extra virgin olive oil
1 ½ cups raw corn kernels - from about 2 cobs or 2 cups frozen corn
15 oz jar roasted red peppers - drained
4 cups cooked brown rice - 1 1/2 cups uncooked (320g uncooked)
2 avocados - sliced
Fresh cilantro - chopped

Dressing for Mexican Rice Bowl

2 tablespoons extra virgin olive oil
1 garlic clove - minced
3 tablespoons lime juice
2 tablespoons water
1 tablespoon maple syrup
1 tablespoon salt
Black pepper
Chili flakes
1 tablespoon fresh cilantro leaves - finely chopped

Mexican Rice Bowl

• Rinse the black beans under running water.
• In a pan, heat the oil on medium heat and add the extra virgin olive oil. Add the corn kernels and cook for 5 minutes until toasted.
• Slice the roasted red peppers and avocado.
• Divide all the ingredients into the 4 meal prep containers: the cooked rice, black beans, chopped onions, corn kernels, and red peppers. Add the avocado just before serving, or if going to work, you can add it in the morning with a generous amount of lemon juice on top to avoid it going brown.
• Sprinkle with freshly chopped cilantro.
• Prepare the dressing: in a small bowl or a jar, mix the extra virgin olive oil, minced garlic, lime juice, water, maple syrup, salt, pepper, chopped cilantro leaves, and chili flakes to taste.
• Keep the dressing in the fridge. Add it to the bowls just before serving (you can also add it a couple of hours in advance if needed).

Mediterranean Bento Box Lunch

Source: Gathering Dreams

• Wholegrain couscous
• Chickpeas
• Black olives
• Bell peppers
• Red onion
• Cherry tomatoes
• Cucumber
• Creamy homemade hummus
• A simple dressing made with extra virgin olive oil, white wine vinegar, the juice of one lemon, salt and pepper

Before adding the chickpeas to the lunch box, toss them in a bowl with some sweet smoked paprika, and a tablespoon of the dressing.

Middle Eastern Balela Salad

source: The Mediterranean Dish

Salad
3 1/2 cups cooked chickpeas (or 2 15-ounce cans chickpeas, drained and rinsed)
1/2 green bell pepper, cored and chopped
1 jalapeno, finely chopped
2 1/2 cups grape tomatoes (or cherry tomatoes), slice in halves
3-5 green onions, both white and green parts, chopped
1/2 cup sun-dried tomatoes (preserved in jars with olive oil)

1/3 cup pitted Kalamata olives
1/4 cup pitted green olives
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped mint or basil leaves

One recipe of dressing, see below

In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs. Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed.

Dressing
1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp lemon juice
1 garlic clove, minced
Salt and black pepper, a generous pinch to your taste
1 tsp ground sumac, optional
1/4 to 1/2 tsp crushed red pepper

In a separate smaller bowl or jar, mix together olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.


Serves 7, Per Serving: Calories 267, Fat 7.6 g, Carbohydrate 39.5 g, Protein 12.4 g

Turn your babela into a meal! This wholesome, nutrition-packed salad can easily be turned into a meal. Serve it in warm pita pockets with a drizzle of tahini. Or add it to an impressive vegetarian mezze platter with baba ganoush and hummus.

source: The Mediterranean Dish

Olive Salad or Tapenade

1 can black olives, chopped
1 large jar green olives, chopped

1 can green black olives, chopped
2 anchovy fillets, chopped (optional)
2 tablespoons chopped pickled red peppers
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon sliced fresh cilantro
1/4 cup fresh oregano, sliced
1 tablespoon picked fresh thyme
Hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

In a medium-size bowl, mix together both olives, anchovies, red pepper, lemon juice, oil and vinegar. Add oregano, thyme, and parsley; toss to combine. Season with Tabasco, salt, and pepper. Cover and transfer to refrigerator; chill overnight before using. Great on Muffaletta.

Red Beans and Rice in the Slow Cooker

1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1/2 pound andouille sausage, sliced
1-3 tablespoons Creole seasoning
1 1/2 cups rice

3 cups water
Garnish: sliced green onions

Place first 8 ingredients in a 4-quart slow cooker. After 3-4 hours add rice and additional water. Cook, covered, at HIGH 7 hours or until beans are tender. Garnish, if desired.

source: Southern Living

Havana Black Beans II

recipe and photo from the parsley thief

1 tablespoon olive oil
1/2 an onion, finely chopped
1 bell pepper, diced {any color}
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon kosher salt {or, to taste}
1 teaspoon chopped chipotle chile in adobo {or, to taste}
2 {15 ounce} cans black beans, rinsed & drained
1 {15 ounce} can coconut milk {regular, or light}

Heat the olive oil in a medium saucepan. Add the onions & saute for about 3 minutes, or until they begin to soften. Add the bell pepper & garlic; saute for another 2 minutes. Stir in the spices & chipotle chile; cook for another minute. Add the beans & coconut milk; stir to combine & bring the mixture to a boil. Reduce the heat to a simmer & cook for 30 minutes, or until thickened. Taste for seasoning; adjust if necessary & serve.

Summer Vegetables and Bow Tie Noodles

source

This recipe was modified from the recipe at Budget Bytes.

This dish can be made with whatever summer vegetables you are getting from your garden, or you can use this combination.

12 oz. bow tie pasta
2 medium Roma tomatoes, chopped
1 medium summer squash, sliced
1 medium zucchini, sliced
1 medium broccoli crown, chopped into bite-sized pieces
1/2 medium red onion, chopped
1/2 bunch cilantro, chopped
1 red bell pepper, chopped

VINAIGRETTE
1/4 cup canola oil
1/4 cup olive oil
1/3 cup red wine vinegar
1 Tbsp Dijon mustard
1 tsp mixed Italian herbs, dried
1 tsp minced garlic
3/4 tsp salt
black pepper, to taste

 Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander. While you're waiting for the pasta water to boil and the pasta to cook, prepare the vegetables by cutting them into bite sized pieces. Toss into a frying pan and lightly saute until beginning to soften.
In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
Combine the cooked pasta, vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve warm or refrigerate until ready to eat and serve cold.

Smoked Lentil Salad with Walnuts

 Bob's Red Mill.

2 cup Lentils
4 cups Vegetable Broth
2 Tbsp Lemon Juice
1 Tbsp Mustard
5 Tbsp Olive Oil
1/4 tsp Salt
1/8 tsp ground Black Pepper
1 large Red Bell Pepper
1/2 cup Walnut Halves toasted and chopped
1/3 cup chopped Sweet Onion (Vidalia, etc)
6 oz Smoked Cheese such as Mozzarella, diced
2 Tbsp chopped fresh Basil
1 tea. Liquid Smoke


Bring the broth and lentils to a boil. Reduce heat to simmer, cover and cook until the lentils are tender but still firm, about 30 minutes. Remove from heat, let sit for 10 minutes in the broth and then drain. Place lentils in a large bowl. While the lentils are cooking, mix the lemon juice, mustard, olive oil, salt and pepper together in a bowl or jar. Add the vinaigrette to the warm lentils and toss. Set aside. Dice the pepper into 1/2″ pieces. When the lentils are warm or at room temperature, add the red pepper, walnuts, onion, mozzarella and thyme. Season to taste with salt and pepper. Toss and serve.

Adapted from the recipe at Bob's Red Mill.

Mediterranean Salad

In medium bowl, mix:
2 medium oranges, peeled and cut into 1" pieces (I used 1 can of drained mandarin slices instead)
2/3 c. finely chopped red bell pepper
1/2 c. thinly sliced fresh spinach (I just used the whole bag)
2 tbsp. halved pitted Kalamata olives or ripe olives
1 can (15 oz) great northern beans, rinsed and drained

Dressing: combine in tightly covered container, shake well, pour over salad and toss.
3 tbsp red wine vinegar
2 tbsp olive oil
1/8 tsp pepper
1 clove garlic, finely chopped

Optional: add crumbled feta, blue cheese or Gorgonzola

source: Betty Crocker cookbook

Vegetarian Layered Sandwich

1 large round loaf bread
6 large Portobello mushrooms
Olive oil, for brushing
Salt and freshly ground black pepper
1 large fennel bulb, thinly sliced
7 medium tomatoes, sliced
1 small red onion, thinly sliced, and rings separated
2 large yellow peppers, roasted, peeled, and cut lengthwise into thick slices
basil leaves
your favorite salad dressing

Cut bread in half horizontally. Pull out the bread from crusts, leaving 1/4-inch bread border. Cover crusts; set aside.
Thinly slice mushrooms and fennel. Brush or drizzle with olive oil; sprinkle with salt and pepper. Grill until tender, 2 to 4 minutes per side.
Arrange filling in bottom of bread: First, cover with half the tomatoes, then half the onions. Sprinkle with salt and pepper; drizzle with 3 tablespoons dressing and cover with basil.
The second layer is made up of half the mushrooms, then salt and pepper, dressing and basil.
The third layer is peppers, salt and pepper, dressing, and basil.
The fourth layer is the remaining mushrooms, salt and pepper, dressing, and basil.
The fifth layer is fennel, salt and pepper, dressing, and basil. The last layer is the remaining tomatoes, onions, salt and pepper, dressing, and basil.

Place top of bread on bottom half, enclosing vegetables. Wrap with plastic and let stand 45 minutes.
Unwrap sandwich. Using a large serrated knife, cut into wedges. Since it needs to rest for so long, it is a great picnic sandwich, but remember to take your serrated knife!

source: Martha Stewart

Curried Mango Chicken

source: April Harris

2 tablespoons olive or canola oil, divided
1 onion, red or mild white, finely sliced
1 red pepper, finely sliced
4 boneless skinless chicken breasts
2 generous tablespoons flour (gluten free if you need that)
1 teaspoon mild curry powder
pinch of salt
¼ teaspoon pepper
½ cup mango chutney
¼ to ½ cup chicken stock (you may not need it all)


Heat 1 tablespoon of the oil in a large frying pan over medium heat.
Sauté the onion and red pepper until it begins to soften.
Meanwhile, put the flour, curry powder, salt and pepper in a large plastic bag. Add the chicken breasts, seal the bag and shake until the chicken is coated in the floury mixture. You may need to do this in batches.
When the vegetables have begun to soften, remove them from the frying pan and keep warm.
Add the remaining tablespoon of vegetable oil to the pan and when it has heated up, add the flour and spice coated chicken breasts.
Cook the chicken for about five minutes on each side, until it has begun to take on a bit of a golden color.
Mix together the mango chutney and ¼ cup of the chicken stock.
Turn the heat up on the chicken breasts and add the chutney and stock, allowing it to bubble up around the chicken breasts.
Return the heat to medium and return the onions and peppers to the pan with the chicken. Continue to cook, turning the chicken once or twice, until the meat is cooked through with an internal temperature of 165°F and no pink remains inside.
Check the sauce. If it is too thick you can add a the remaining ¼ cup of chicken stock, a bit at a time, until the desired consistency is reached.
Carefully taste a bit of the sauce (it will be hot) and add more pepper to taste if necessary.
Serve the chicken with rice, a green vegetable and some warm Naan bread.

source: April Harris

Chicken Pesto Sandwiches

Pesto Sandwich -Vegetarian version

1 loaf of sourdough, whole wheat or rye

1 lb. boneless skinless chicken breast, (or use kettle cooked turkey breast or rotisserie chicken)

salt and pepper

olive oil

2 medium red bell peppers

1 1b. thin sliced Swiss cheese, provolone or mozzarella

1/3 cup prepared basil pesto (You can also mix this with equal amounts of mayo for a pesto mayo, if you prefer)

2 cups fresh spinach leaves, washed and stemmed

Cut bell peppers into 1/2 inch strips. Grill chicken and bell pepper slices with olive oil; salt and pepper to taste, turning as needed until chicken is cooked and bell peppers are tender.

To assemble sandwich, cut bread in half horizontally. Spread half of the presto (or pesto-mayo mixture) over cut side of bread bottom, cover with spinach leaves. Arrange chicken evenly over spinach; top with slices of Swiss cheese and bell pepper strips. Spread remaining pesto over bottom half. Cut each loaf into 4-8 sections.

chicken-pesto sandwich with the works

This is a variation of the recipe at The Sisters Cafe.

Fish and Fruit Tacos

6 small flour tortillas
1 lb. frozen Tilapia
sprinkle of taco seasoning
1 jar of mango, pineapple, peach or other fruit salsa
1/4 cup red onion, diced
2 tbsp chopped cilantro
1 avocado, sliced
1 jalapeno, sliced
1 mango, fresh or canned
1 can sweet corn, drained
1 can black beans, drained

Heat a skillet over medium heat and place Tilapia in pan. Sprinkle with taco seasoning and cook. (Or use this recipe for Grilled Fish with Cumin and Lime.) Meanwhile, in a separate skillet warm the tortillas one at a time for about 15-30 seconds per side, or until warm throughout. Keep covered with foil or in a tortilla warmer.
Assemble tacos by laying a couple pieces of Tilapia on a tortilla, top with a couple tablespoons of mango-fruit salsa, a slice or two of mango, some diced red onion, chopped cilantro, corn, black beans, sliced avocado and jalapeno slices as desired.

Variations: Use chicken strips or shrimp in place of the fish.

Adapted from Southwest Tacos with Mango Salsa

source

Variation: 
In a medium bowl, mix together:
1 small mango, diced
1/4 cup diced red onion
1/4 cup red bell pepper
juice of 1 lime
splash of olive oil
handful of cilantro, chopped
3/4 cup cooked black beans, drained and rinsed
1 avocado, diced

either a can of chipotles in adobo or ground chipotle powder, or if you’re really brave try adding roasted habanero peppers (just don’t touch your eyes after you handle them!)
salt, to taste

Chill until ready to use. Serve on 4-6 heated or char-grilled flour (or gluten free corn) tortillas.

Confetti Salad

This is a variation of the recipe by Smitten Kitchen. I have added corn, cilantro and red onions for added flavor. The corn also becomes a complete protein when added to the beans, for my vegetarian husband. Lime wedges make a lovely garnish.

Mix in a large bowl:
2 15-ounce cans black beans, drained and well-rinsed
1 15-ounce can whole corn, drained (or fresh corn off the cob instead would bring a wonderful summer sweetness to it)
4 bell peppers, a mix of colors, chopped into a small dice
1/2 super-large or 1 medium red onion, chopped into a small dice
1/2 bunch of cilantro, finely chopped

Vinaigrette:
In a separate, smaller bowl, whisk:
Juice of two limes
6 tablespoons olive oil
2 teaspoon ground cumin

2 teaspoon salt
1 teaspoon honey
1/4 teaspoon cayenne

Pour vinaigrette over the bean mixture, toss it well and adjust seasonings to taste.

Thai Chicken Mango Salad

1-2 large chicken breasts, cut into bite-sized chunks
1 mango, peeled and diced
mixed salad greens
1/2 red onion, diced
1 red bell pepper, diced

Fry the chicken breast bites until done. Combine the chicken with the rest of the ingredients. Serve with Thai dressing.

Thai Peanut Salad Dressing

3/4 cup chunky peanut butter
1/2 cup cider vinegar
1 cup canola oil
1/2 cup sugar
2 tsp chopped fresh chili pepper or crushed red peppers
1 Tbsp Thai garlic chili pepper sauce
a few drops of sriracha sauce

Mixed all together thoroughly.

source: Just a Pinch Recipes

OR, Peanut Sauce
2 tablespoons smooth natural peanut butter
2 tablespoons 'lite' coconut milk
1 tablespoon lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon brown sugar
½ teaspoon crushed red pepper, or to taste

Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.

Peppers, Sweet and Hot

Perfect Portion: Sweet Bell Pepper, 1/2 cup sliced or Hot Chili Pepper, 1 pepper, but feel free to eat as much as you would like.

• very low glycemic load
• rich in vitamins A, C, and K, especially red peppers
• have Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to aging, and they support immune function. 
• reduce inflammation like that found in arthritis and asthma. 
• rich in Vitamin K which promotes proper blood clotting, strengthens bones, and helps protect cells from oxidative damage.
• Red peppers are a good source of the carotenoid called lycopene, helps prevent prostate cancer as well as cancer of the bladder, cervix, and pancreas. 
• Beta-cryptoxanthin, another carotenoid in red peppers, helps prevent lung cancer.
• Besides being rich in phytochemicals, peppers provide a decent amount of fiber.
• Hot peppers' capsaicin acts on pain receptors, and has been shown to decrease blood cholesterol and triglycerides and boost immunity.
• helps kill bacteria in the stomach that can lead to ulcers.
• Both hot and sweet peppers contain substances that have been shown to increase the body's heat production and oxygen consumption for about 20 minutes after eating,burning extra calories, which helps weight loss.