Mediterranean Quinoa!

1 c. quinoa
2 c. chicken broth
1 t. Italian seasoning
2 c. baby spinach
1/4 c. basil and mint leaves, torn
15 oz. artichoke hearts, diced
8 oz. sliced black olives
15 oz. chickpeas
1 pt. cherry tomatoes, halved
1 t. black pepper
1 c. crumbled feta

Simmer quinoa in broth and seasoning for 15 minutes or until translucent.  Add spinach, basil, and mint and cook for a minute more or until spinach is wilted.  Stir in artichokes, olives, chickpeas, and tomatoes.  Season with black pepper and top with crumbled feta.

Pesto Peach Chicken Wraps!

3/4 lb. chicken breasts
1/4 t. black pepper
1 c. basil leaves
1 clove garlic, minced
1 T. lemon juice
2 T. olive oil
2 celery stalks, diced
1 or 2 peaches, pitted and diced
4 large red leaf lettuce leaves, spines removed
4 large whole wheat tortillas
1/4 c. sliced almonds, toasted

Dice chicken and season with black pepper.  Broil on a greased sheet pan in a toaster oven for 15-20 minutes.  Meanwhile, puree basil, garlic, lemon juice, and olive oil in a food processor to make pesto.  Toss cooked and cooled chicken with celery, peaches, and pesto.  Place a large lettuce leaf on top of each tortilla and spoon chicken mixture in the center.  Sprinkle with almonds, tuck in the sides of the tortilla and roll up.  Cut in half and serve.

Breakfast Sandwiches!

1 English muffin
1 slice of jalapeno jack cheese
1 slice of tomato
1 egg
1/4 t. black pepper
1 slice of Canadian bacon
1 handful of baby spinach leaves

Toast the English muffin halves in a toaster oven.  Once browned, add a slice of cheese to one half and a slice of tomato to the other half.  Toast for another minute or until cheese melts.  In a small greased skilled, crack the egg and season with pepper.  Cover and cook until yolk is set as desired.  In a separate skillet, brown the slice of Canadian bacon on both sides.  Add spinach to the skillet and cook toss until wilted.  Top the cheese and tomato muffins with the egg, Canadian bacon, and spinach and press together to make a sandwich.

Pesto Fettuccine with Tofu and Peas!

8 oz. fettuccine
12 oz. frozen peas
12 oz. tofu, drained and cubed
1 c. basil leaves
2 T. olive oil
2 T. water

Boil fettuccine until almost al dente.  Add peas for a minute more and drain.  Meanwhile, bake tofu on a greased baking sheet at 350 degrees for 45 minutes, or until golden.  Puree basil, olive oil, and water in a food processor to make pesto.  Toss fettuccine and peas with pesto and baked tofu.  Add a cup of pasta water to thin the pesto sauce as needed.  Garnish with a basil leaf.

Mom's Chinese Chicken Salad!

1/4 c. olive oil
1T.  soy sauce
1/2 t. ground ginger
2 T.  cider vinegar
2 T. sugar
1/4 t. salt and pepper
1 head of Romaine lettuce, chopped
3 c. cooked chicken breast
2 green onions, sliced
1/3 c. chopped cashews
1/4 c. toasted sesame seeds
1 c. chow mein noodles

Whisk first six ingredients for dressing.  Add remaining ingredients and toss to coat.

Banana Sorbet!

Slice one large banana and freeze pieces in a single layer.  Puree frozen banana slices with 1 T. milk in a food processor.  Add chocolate, peanut butter, or honey if desired.  Continue mashing with a spoon until smooth.  Serve in a small ramekin dish.

Salmon Pasta Salad!

8 oz. rotini

8 oz. frozen peas

8 oz. canned salmon, drained and flaked

1/2 lemon, juiced

1/2 c. plain yogurt

1 T. olive oil

1 t. black pepper

baby lettuce mix

Boil rotini until almost al dente, add peas to boiling water and cook for a minute more.  Drain and rise with cold water until cooled.  Combine rotini, peas, salmon, lemon juice, yogurt, olive oil, and black pepper in a large bowl.  Serve over baby lettuce.