Salad Bowls for a Crowd

 Dressing

3/4 cups Apple juice concentrate

 3 Tab olive oil

1/3 cups Balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

1 Tab. garlic

minced

4 oz. Baby spinach

fresh, leaves

Salad

8 oz. Tomatoes

fresh, diced

4 oz. Cucumbers

fresh, diced

4 oz. Carrots

fresh, shredded

1/3 cup Red onions

fresh, thinly sliced

1/2 lb Cranberries

dried

23 Eggs

boiled, diced

4 oz. Apples

diced, fresh

1/2 lb Baby spinach

fresh, leaves

3/4 lb Romaine lettuce

fresh, shredded

Dressing: Pour apple juice concentrate, olive oil, vinegar, salt, pepper, garlic, and spinach into a blender. Blend on high speed until dressing is liquefied and smooth. Mix for 3–5 minutes. DO NOT OVERMIX.

Assembly per bowl:

First layer: 2 Tbsp spinach dressing on the bottom of each container.

Second layer: 1⁄4 cup tomatoes on top of spinach.

Third layer: 1⁄8 cup cucumbers on top of tomatoes.

Fourth layer: 1⁄4 cup carrots on top of cucumbers.

Fifth layer: 1⁄4 cup onions on top of carrots.

Sixth layer: 2 Tbsp cranberries on top of onions.

Seventh layer: 1⁄2 cup eggs on top of cranberries.

Eighth layer: 1⁄4 cup apples on top of eggs.

Ninth layer: 1⁄2 cup lettuce on top of apples.

Shrimp Tacos

 For the Shrimp:

• 1 lb medium frozen shrimp, precooked, peeled and deveined
• ▢1 tablespoon taco seasoning
• ▢1 cup salsa
• ▢1/2 cup broth
• ▢1 lime freshly juiced
• 
  
For the Tacos:

• 12-20 corn tortillas
• ▢2 cups cole slaw mix
• ▢1/2 jalapeno diced
• ▢1/4 cup cilantro chopped
• ▢1/4 cup honey
• ▢1 lime juiced

In a large skillet add the shrimp, taco seasoning, salsa, broth and lime juice, or marinate to grill.
Cover and heat over medium high heat for about 5 minutes or until the shrimp is heated through, or grill.
Meanwhile, combine the Cole slaw, jalapeno, cilantro, honey and lime in a separate bowl. Stir to combine.
Serve on corn tortillas with the slaw on top.

Japanese Bento Box Lunch

 

Source: Gathering Dreams

For the omelet (Tamagoyaki)

1 egg
½ teaspoon soy sauce
1 teaspoon mirin - substitute with rice vinegar + ½ teaspoon raw brown sugar
1 pinch of salt
1/2 tablespoon extra-virgin olive oil - or avocado oil

For the Japanese salad

½ cup red cabbage - finely shredded
½ white cabbage - finely shredded
1 small carrot - cut into matchsticks
1 teaspoon black sesame seeds
4-5 cilantro leaves
½ teaspoon miso paste
½ tablespoon soy sauce
½ tablespoon toasted sesame oil
½ tablespoon rice vinegar
1 tablespoon water
1 teaspoon grated ginger

Other ingredients

¾ cup cooked brown rice - around ¼ cup uncooked rice per bento box (50g)
½ cup spicy salt & chili edamame
2 slices smoked wild salmon - or fresh sushi-grade salmon



Omelette (Tamagoyaki inspired)

• In a small bowl, beat the egg well using a fork (or in authentic Japanese style, you can use chopsticks).
• Add the soy sauce, mirin, and a tiny pinch of salt and mix until all the ingredients are combined. If you don’t have mirin, you can add rice vinegar and a ½ teaspoon of brown sugar to give it a bit of sweetness.
• Heat a small skillet at medium-high temperature, and with the help of a pastry brush or a kitchen towel, spread a light layer of oil.
• Pour a thin layer of egg mixture into the skillet. Once the egg has cooked slightly, roll it into a cylinder and let it cook for another few seconds.
• Remove the omelet from the pan, let it cool slightly, and press it a bit before slicing it into thin rolls.
• Note: A real Tamagoyaki is made by creating different layers of cooked egg. This is a much-simplified version that you can prepare in a few minutes for your quick and easy lunch.

Japanese salad

• In a small bowl, whisk together the ginger, miso, rice vinegar, soy sauce, sesame oil, and water and set it aside.
• In another bowl, toss the cabbage, carrots, cilantro leaves, and sesame seeds together with the dressing 

Bento Box Assembly

• Assemble all ingredients into your bento box.
• Let everything cool down at room temperature before sealing.

Chickpea Bento Box

Source: Gathering Dreams

• Prep the salad: chop 4 small cucumbers, cut in half  2 cups cherry tomatoes. Add in 2 cups chickpeas
  2 cups brown rice (cooked), chopped fresh parsley, 2 cups green and black olives
  4 Tablespoon extra virgin olive oil, salt, and pepper, and mix. 
• Begin assembling bento boxes by putting chickpea salad in bento box.
• Add a whole avocado and a plastic knife to the bento box. Add the lemon wedge next to it.
• Place the carrot and celery sticks in the container with a few tablespoons of hummus.

 

Quick and Simple Italian Soup

1 (32 oz.) box (4 @cups) Vegetable broth
1 can (@15 oz.) diced tomatoes (with basil, garlic and oregano is best)
1 Tab. Italian seasoning
1 large bag (@ 12 oz.) frozen Italian vegetable mix (Cauliflower, Broccoli, Zucchini, Italian Green Beans, Red Peppers, Carrots, Baby Lima Beans)
1-9 oz. package tortellini
Heat broth and tomatoes to boiling. Add frozen vegetables according to package directions (or @ 8 minutes) minus the time it takes to cook the tortellini, (or @3 minutes) according to that package's direction. Add tortellini and finish cooking the soup.

Serves 4, @323 calories per serving, 6 g. Fat, 51 g. Carbs.

Source: modified slightly from the recipe at Giant food store via Brenda

Vegetable Casserole a la Foremole

4 large potatoes
4 medium carrots
1 turnip or 1/2 rutabaga

4 leeks

1 cup vegetable stock

salt and pepper to taste

3/4 cup breadcrumbs

2 cups (4 ounces) grated sharp cheddar cheese

Preheat oven to 350 degrees F. Grease a casserole dish with butter.

Slice the vegetables and arrange them in alternate layers in the dish, beginning and ending with potatoes.

Pour the stock over the vegetables and season with salt and pepper.

Cover with a lid or foil and bake for 1 1/2 hours.

In a bowl, mix together the breadcrumbs and cheese and sprinkle on top of the casserole.

Return the dish to the oven and bake, uncovered, until the topping is crisp and starting to brown, about 15 minutes.

note: I cooked the casserole in my crockpot (about 2 1/2-3 hours) for the first part and then put the crock into the oven for the browning of the topping and it turned out fine.

source: The Redwall Cookbook by Brian Jacques

Cole Slaw

1/3 cup plain yogurt
1/3 cup olive oil mayo
4 tea. Dijon mustard
4 tea apple cider vinegar
4 tea. olive oil
1 1/2 tea. sugar
1/2 tea. caraway or celery seeds
1/4 tea. salt
1/4 tea pepper
4 cups shredded cabbage and 1 cup grated carrots or 5 cups packaged coleslaw mix

Whisk yogurt, mayo, mustard, vinegar, oil, sugar, seeds, salt and pepper in a small bowl until smooth. Combine cabbage and carrots in a large bowl. Add dressing and toss to coat well.

One serving is 3/4 cup. 63 calories, 2g protein, 7g carbohydrates, 2g fiber, 4g fat

Golden Chicken Mexican Dinner

source: Everyday Health

Golden Chicken

4 tea. cumin

4 tea. Coriander

4 tea. Turmeric

1/2 tea. Black Pepper

1/2 tea. Salt

2 lbs. Chicken tenders

2 Tab. Canola oil

Combine slices is medium bowl. Add chicken and toss to coat.

Heat oil in large skillet and fry chicken about 4 minutes per side. Transfer to a plate and set aside.

Refried Cannellini Beans

1 small onion, chopped
1 jalapeño,  chopped
2 (15 oz.) cannellini beans, drained and rinsed
1 can Rotel (or salsa)
1/2 cup shredded Monterey jack or cheddar

Add onion and jalapeño to pan and cook 2 minutes. Add beans and Rotel and heat for a few minutes. Mash with a potato masher. Top with cheese.

Vinegary Coleslaw

1/4 cup white wine vinegar
2 Tab. Canola oil
2 tea. Sugar
2 tea. Stone ground mustard
1/2 tea. Celery seed
1/2 tea. Salt
3 cups shredded Cabbage
2 grated carrots
1/4 cup slivered Red onion

Mix dressing together in a medium bowl. Add the rest of the ingredients and toss to mix and coat.


Makes 6 servings
per serving: Calories 205, Fat 5g, Cholesterol 48mg, Protein 26g, Fiber 8g, Carbohydrates 26g

source: Everyday Health

Marinated Vegetable Salad

source

¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small sweet bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil

Place all vegetables in a large bowl.
Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
Pour dressing over vegetables.
Refrigerate salad for at least 2 hours (or overnight).

Note: Vegetables may be changed according to what you have available at the time.

source: The Seasoned Mom

One Hour Easter Dinner

An entire Easter Dinner made in an hour, in a crockpot and the rest baked in the oven together, and all on sheet pans! 

photo from Chelsea's Messy Apron.

Easter Dinner Menu

serves 8

Pineapple Brown Sugar Ham

Roasted Parmesan asparagus

Honey-butter Roasted Carrots (or Honey-butter Roasted Sweet Potatoes)

Cheesy Au gratin Potatoes

Toasted Baguette

Shopping List

Au Gratin Potatoes
6 cups Yukon Gold potatoes, thinly sliced
4 tablespoons unsalted butter
4 tablespoons flour
2 cup whole milk
1 teaspoon EACH: onion powder, garlic powder, salt, pepper
1 cup sharp cheddar cheese, freshly grated
1/2 cup Parmesan cheese, freshly grated

Honey Butter Carrots (or Honey Butter Sweet Potatoes)
1 pound baby carrots,* washed and peeled (or sweet potatoes)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme, (or cinnamon)
1/2 tablespoon unsalted butter
1/2 tablespoon honey

Parmesan Asparagus
2 bunch asparagus, woody ends removed
1 teaspoon EACH: garlic powder, dried basil, dried thyme
4 tablespoons olive oil
2/3 cup Parmesan cheese, freshly grated

Brown Sugar Pineapple Ham
3 pounds Smoked Boneless Ham, OR 6 (7 ounces EACH) ham steaks (halved crosswise)
1 can sliced pineapples (reserve the juice)
1/4 cup light brown sugar, packed
1/2 teaspoon Dijon mustard

Toasted Baguette
1/2 large baguette, sliced
2 tablespoons unsalted butter
1/2 teaspoon Italian Seasoning
Fresh parsley, fresh lemon

Instructions

Brown Sugar Pineapple Ham

In the morning, slice the ham into thick slices. Place in a crockpot. Place a pineapple slice on top of each ham slice. 

In a small bowl, whisk together 1 tablespoon of the juice from the canned pineapples, 1/4 cup brown sugar, and 1/2 teaspoon Dijon mustard. Whisk. Generously coat all of the ham with this mixture.

One hour before planned dinner time, prepare two extra large sheet pans by lining them with parchment paper or buttering both pans. Arrange the oven racks so that one rack is the second down from the top and the other oven rack is the second one up from the bottom. Preheat the oven to 425 degrees F.

Au Gratin Potatoes and Toasted Baguette

Start with the potatoes. Scrub clean and then thinly slice (1/8th inch thick) all the potatoes. In a small saucepan over medium high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in the milk and whisk until smooth. Allow to thicken. Add in all of the seasonings. Stir in the sliced potatoes and then cover and reduce the heat to medium low. Allow to cook for 10-15 minutes, stirring occasionally, or until potatoes are fork tender. If needed, add a few extra tablespoons of milk. Remove from the heat and stir in the cheddar cheese. 

Arrange the potatoes on 2/3 of the first prepared sheet pan. Sprinkle 2 tablespoons Parmesan cheese over the potatoes. Place the rest of the potatoes on top and then sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake the potatoes on the top rack for 15-20 minutes or until potatoes are crisp. 

Remove from the oven and add the baguette slices on the last 1/3 of the sheet pan. Spread butter over each slice and sprinkle with the Italian seasoning. Cook for another 2-3 minutes or until the baguette is toasted and soft.

Remove from the oven and top the potatoes with fresh parsley if desired.

Honey Butter Carrots & Parmesan Asparagus

Place the washed and peeled carrots on the second sheet pan and drizzle with oil, salt and thyme. Toss to combine. Separate the carrots to one half of the sheet pan.

On the other side of the sheet pan add the asparagus. Pour the oil and seasonings over the asparagus and toss to coat.

Bake on the bottom rack for 10 minutes; stir veggies around, and bake for another 10-15 minutes or until the veggies are tender. Remove from the oven.

For the carrots: combine the butter and honey and melt in the microwave for 20-30 seconds. Pour over the carrots and toss to coat. For the asparagus: top with the Parmesan cheese and a squeeze of fresh lemon if desired.

Salt and pepper everything additionally to taste and enjoy immediately!

Recipe Notes

I have made Honey Butter Sweet Potatoes instead of the Carrots by substituting the carrots for peeled and cubed sweet potatoes and substituting the thyme for cinnamon.

source: Chelsea's Messy Apron.

Crockpot Baked Bean Soup

2-15 oz can Pinto Beans, undrained

1/2 Onion, finely diced
1 cup Carrots, slivered or diced
3 tsp Dijon Mustard
2 Tbsp Molasses
1 Tbsp Soy Sauce
2 tsp Apple Cider Vinegar
1 tsp Chili Powder
1 14.5 oz can Fire Roasted Tomatoes
2 cups Water

Place all ingredients in a crockpot and stir. Cover and cook on low for 7-8 hours, or on high for 4-5.

Crockpot French Lentils

 Honest Fare

2 cups French Lentils
3 carrots, sliced into ovals
2 Tab. Olive oil
1 can stewed tomatoes
1/2 yellow onion,  diced
2 cloves garlic,  minced
6 cups water
1 Tab. Dried Tarragon
A few sprigs fresh Oregano
2 Bay Leaves
1/2 tea. Black Pepper
1 Tab.  Salt
2 Tab. Miso paste, dissolved in a little hot water
2 Tab. Worcestershire sauce
Crusty bread, for serving

Put olive oil, carrots, garlic and onions in the bottom of a crockpot. Add herbs and spices on top. Add the rest of the ingredients, finishing with the Lentils and water. Cook on low 6 hours. Serve with crusty bread.

Source: Modified slightly from the recipe at Honest Fare