Pineapple Jerk Chicken and Rice

Recipe from Rachael Ray

Ingredients:
2 cups brown rice
1/4 cup extra-virgin olive oil
1 onion, chopped (I omitted)
1 jalapeño chile—stemmed, seeded and finely chopped
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Salt and pepper
1/2 pineapple, cut into 3/4-inch pieces (about 3 cups)
1/2 cup jerk marinade, such as Lawry's
One 15-ounce can black beans, rinsed
1/2 cup chopped cilantro

Directions:
1.In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 minutes; drain.

2.Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion (omitted) and jalapeño and cook until the onion is browned, 7 minutes; transfer to a bowl.

3.Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2 to 3 minutes. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over the rice.

Spaghetti with Spicy Turkey Meat Sauce

This was delicious!!
Recipe from Rachael Ray

Ingredients:
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
One 28-ounce can diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
2 tablespoons grated Parmesan cheese, plus more for serving

Directions:
1.In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.

2.Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.

3.Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.

Quinoa Primavera

Recipe from Whole Foods

Ingredients:
1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper to taste

Directions:
Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.

Spinach and Strawberry Salad

Recipe idea from Whole Foods

Ingredients:
2 tablespoons raspberry vinegarette
1/2 pound baby spinach
1 cup strawberries, thinly sliced
1/3 cup sliced almonds, toasted
2 ounces feta cheese, crumbled

Directions:
Toss. Eat.

Chicken Avocado Sandwiches

I have made these a few times, but I forgot to ever post them. These sandwiches are sssoooooo yummy! And easy!

Recipe from Prevention

Ingredients:
1 c mashed avocado, about 1 medium
1 Tbsp freshly squeezed lime juice (about 1/2 lime)
1/2 tsp green pepper sauce
1 c baby spinach
10 oz grilled or roasted chicken breast, sliced (about 2 c) (i used rotisserie)
1 mango, peeled, pitted, and sliced (about 1 c)
2 or 3 whole grain rolls, split

1. Combine avocado, lime juice, and green pepper sauce, in small bowl. Spread top and bottom halves of rolls with 2 tablespoons each of the avocado-lime mixture.

2. Layer 1/4 cup of the spinach, one-quarter of the chicken, and 1/4 cup of the mango on bottom halves. Top with other halves of rolls.