Grilled Pizza with Pesto, Tomatoes & Feta

Ingredients:
1 pound prepared whole-wheat pizza dough
1/2 cup prepared naturally-prepared pesto
4 ripe organic plum tomatoes, thinly sliced
1/2 cup crumbled organic feta cheese
Freshly ground pepper, to taste
1/4 cup lightly packed fresh basil leaves, torn

Directions:
1. Heat grill to medium-high.
2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
3. Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

Recipe from Kashi

Cilantro-Lime Chicken with Avocado Salsa

Recipe from Cooking Light

Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
3 skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

1. Pound chicken down and trim fat. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 3 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Southwestern Ranch Pasta Salad

Recipe from Betty Crocker

Ingredients:
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1 cup Green Giant® Valley Fresh Steamers™Niblets® frozen corn
1/2 cup Hidden Valley® Spicy Ranch or The Original Ranch® dressing
1 tablespoon lime juice
1 1/2 cups small broccoli florets
1 cup grape tomatoes, halved
2 tablespoons chopped fresh cilantro

Directions:
1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking.
2. Drain pasta and corn; rinse with cold water. Shake to drain well.
3. Im medium bowl, stir together seasoning mix, dressing and lime juice. Stir in pasta with corn and remaining ingredients. Serve immediately, or refrigerate.

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.

Chicken Broccoli Stirfry

Recipe from Whole Foods

Healthy, Filling, & Delicious!

Ingredients:
8 ounces whole wheat linguine
3/4 cup low-sodium chicken broth
3 tablespoons soy sauce
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons extra-virgin olive oil, divided
1 pound Boneless Skinless Chicken Breasts, cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets
1 carrot, peeled and cut into thin strips

Directions:
Cook linguine according to package instructions, drain and keep warm. Meanwhile, combine broth, soy, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with linguine and serve. I also threw in some chopped peanuts!

Slow Cooker Pulled Chicken Sandwiches

Recipe from: Eating Well & Apple A Day blog

Ingredients:
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 c. cider vinegar
3 TBSP honey
1 TBSP plus 2 tsp. sweet or smoked paprika
2 TBSP tomato paste
2 TBSP Worcestershire sauce
3 tsp. dry mustard
1 TBSP chili powder
1 tsp. salt
3 lbs. boneless/skinless chicken breasts, trimmed of fat
1 medium onion, chopped (I omitted)
3 cloves garlic, minced

Directions:
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 4 1/2 hours.
3. Shred with a fork and continue to cook for 1/2 hour. Stir well and serve. Serves 6-8.

(I topped my sandwiches with shredded cheddar and coleslaw!)