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Recipe of the Week: Tomatillo Shakshuka

PREP TIME: 20 minutes
COOK TIME: 40 minutes
SERVES: 4

INGREDIENTS:

  • 1 to 2 poblano peppers, depending on your heat tolerance
  • 1 to 2 serrano chiles, depending on your heat tolerance
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sea or kosher salt, plus more for the eggs
  • 2 pounds tomatillos, halved, or 2 (11-ounce) cans of tomatillos, drained
  • 1 cup water
  • 4 large eggs
  • 1/2 cup crumbled feta cheese
  • 1/2 cup finely chopped fresh cilantro

DIRECTIONS:

  1. Heat the broiler to high. Line a baking sheet with aluminum foil, then place the poblanos and serranos on it. Broil until blackened on all sides, checking every 2 minutes and flipping them as needed. Transfer to a paper bag, seal, and let the chiles steam 10 minutes. (Alternatively, transfer them to a heatproof bowl and cover tightly with plastic wrap.) Peel off the blackened skins from the chiles (run under cold water as needed). Remove the core and seeds. Pat the chiles dry and coarsely chop.
  2. Heat the oil in a 10-inch, deep-sided skillet over medium heat until shimmering. Add the onions and cook, stirring frequently, until translucent and soft, 5 to 7 minutes. Stir in the chiles, garlic, cumin, coriander, and salt, and cook for 2 minutes more.
  3. Increase the heat to medium high. Add the tomatillos and water and cook, stirring frequently, until the tomatillos are completely broken down, 10 to 12 minutes, reducing the heat to medium as the tomatillos reduce and start to sputter.

  4. Working with 1 egg at a time, crack it into a small bowl, then tip it into the sauce. Sprinkle the eggs with salt. Cook over medium heat just until egg whites are set, 10 to 12 minutes. Garnish with the feta and cilantro. Serve immediately.

     

Original recipe from The Kitchn can be found here!

Recipe of the Week: Broccoli Salad

This low-fat broccoli salad is a healthy alternative to the traditional recipe. It’s great for an every-day meal or can easily be doubled for a crowd. Serve it up for the family at your Labor Day BBQ!
Serves: 4-6
Prep Time: 20 minutes
Ingredients:
  • 1 head broccoli bottom trimmed to about 3?, cut into bite sized pieces
  • 1/2 cup raisins or dates chopped
  • 1/3 cup chopped red onion
  • 1/4 cup sunflower seeds
  • 1/4 cup raw walnuts chopped
Dressing:
  • 1/4 cup homemade mayonnaise (or store-bought vegan)
  • 2-3 Tbsp apple cider vinegar
  • 2 tsp date syrup (or pure maple syrup)
Directions:
  1. Put all the ingredients except the dressing into a large bowl.
  2. Mix the dressing ingredients in a separate bowl, tasting for you’re preferences (less sugar or more depending).
  3. Pour over broccoli mixture and stir to coat.

Nutrition Facts*:

Calories 206 
Total Fat 10.8g
Total Carbohydrates 25g
Dietary Fiber 4.2g
Sugars 14.5g
Protein 5.2g
*using a homemade tofu mayonnaise
Original recipe from Plant Based Cooking can be found here!

Recipe of the Week: Balsamic Chicken Berry Quinoa Salad

This flavorful salad is perfect to meal prep to bring for lunch! Even better is making a homemade, sweet & tangy raspberry vinaigrette!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

For the chicken:

  • 1 pound boneless skinless chicken breast
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • ½ teaspoon dried oregano

For the dressing:

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • 1 tablespoon raspberry jam
  • Salt and pepper, to taste

For the salad:

  • 3/4 cup uncooked quinoa
  • 3/4 cup quartered strawberries
  • ½ cup blueberries
  • 1/2 cup goat cheese crumbles
  • 1 avocado, diced
  • ¼ cup toasted sliced almonds (or chopped roasted almonds)
  • 2–4 cups arugula or baby spinach

Instructions:

  1. Add chicken and marinade ingredients to a large bag. Marinate chicken for 20 minutes to 1 hour.
  2. While you are marinating your chicken, make your quinoa: Add 1 1/2 cup water to a saucepan, and bring to a boil. Then, stir in quinoa. Reduce heat to low, cover, and let simmer for exactly 15 minutes. Remove the saucepan from heat and let stand covered for another 5-10 minutes. Fluff the quinoa with a fork. Quinoa will pop upon cooking and expand. To help separate the grains, use a fork and fluff the quinoa. Set aside.
  3. While the quinoa is cooking, chop all your ingredients for your salad.
  4. Next, make your raspberry vinaigrette. Add all ingredients for the dressing to a small bowl and mix until well-combined. Set aside.
  5. Once ready to cook chicken, preheat grill to medium high heat. Lightly oil the grate. Grill chicken breasts for 6-8 minutes per side, or until juices run clear and chicken is no longer pink. Once chicken has cooked, transfer to a cutting board and dice into bite sized pieces.
  6. Make the mason jar salads by dividing ingredients evenly between 4 (32-ounce) large mason jars in the following order: dressing, strawberries, cooked quinoa, blueberries, chicken, goat cheese, avocado, arugula, almonds.
  7. When ready to serve, pour contents from the mason jar onto a plate or into a bowl and enjoy! Makes 4 large mason jars.
  8. To make vegetarian: replace chicken with 1 (15oz) can chickpeas

Nutrition Facts:

Amount Per Serving (1 mason jar salad)
517 calories
Fat: 29.5g, Carbohydrates: 35.1g, Fiber: 7g, Sugar: 5.6g, Protein: 32.3g
Original recipe from Ambitious Kitchen can be found here!

Recipe of the Week: Pork Chops with Nectarine Sauce

Prep/Total Time: 30 min

4 servings

Ingredients:

  • 4 boneless pork loin chops (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 3 medium nectarines or peeled peaches, cut into 1/2-inch slices
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon honey, optional

 

Directions:

  1. Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm.
  2. Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil.
  3. Reduce heat; simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.

Nutrition:

1 pork chop with 1/2 cup sauce: 330 calories

14g fat, 414mg sodium, 16g carbohydrate (9g sugars, 2g fiber), 35g protein.

 

Original recipe from Taste of Home can be found here!

Recipe of the Week: Shredded Beef Lettuce Cups

Prep Time: 20 min.
Cook Time: 6 hours
Makes 8 servings
Ingredients:Turkey Taco Lettuce Wraps

  • 1 boneless beef chuck roast (2 pounds)
  • 3 medium carrots, peeled and chopped
  • 2 medium sweet red peppers, chopped
  • 1 medium onion, chopped
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons packed brown sugar
  • 2 tablespoons white vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 24 Bibb or Boston lettuce leaves
  • Sliced green onions, optional
Directions:1. In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next six ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours.

2. Remove roast from slow cooker. Cool slightly; shred roast with two forks.

3. Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes.

4. Serve beef in lettuce leaves. If desired, sprinkle with green onions.

Tips:
Water chestnuts are a great addition to this recipe and hold up well in the slow cooker.
For more crunch, top with shredded carrots and radishes!!

Nutrition Facts:

3 lettuce cups: 271 calories

11g fat, 18g carbohydrates, 24g protein
Original recipe from Taste of Home can be found here!