Salad Toss

This salad is so delicious to enjoy for lunch. The family will devour this because of the mix from dressing and the chicken and the vegetables. 

Whatever has grilled corn in the mix can never be bad. I have craving from time to time, and this is one of them. That and ice cream.   

Ingredients:
6 stalks asparagus
2 cups eggplant cut into 1-inch cubes
1 cup red bell pepper cut into 1-inch pieces
2 artichoke hearts packed in water, drained, halved lengthwise
One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
Dash each salt and black pepper
2 tbsp. frozen sweet corn kernels, thawed
2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped
3 cups chopped romaine lettuce
1 oz. (about 2 tbsp.) diced avocado
2 tbsp. low-fat or fat-free balsamic vinaigrette 

1 tsp. Standard Process protein powder
1 tsp. Dijon mustard

Directions:
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Lay asparagus, eggplant, bell pepper, and artichoke hearts on the baking sheet. Bake until softened, about 20 minutes.

Meanwhile, bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and black pepper and place in the pan; Cook for about 3 minutes per side, until cooked through.

Roughly chop asparagus and artichoke hearts. Transfer all cooked veggies to a medium bowl. Add corn and sun-dried tomatoes, and toss to mix.

Place lettuce in a large bowl (or on a large plate) and top with veggie mixture and avocado. Slice chicken and lay it on top.

In a small bowl, thoroughly whisk vinaigrette with mustard and SP powder. Pour mixture over salad or serve on the side. Enjoy!

MAKES 1 SERVING

Thai Coconut Curry Soup

This is the best spicy dish one could make if he or she wants a rich and delicious meal during a cold day. 

I make this once a year, when I do, the family all seem to make it home. I usually serve this with rice and won ton spring rolls. Enjoy if this is your type of meal.

Ingredients

2-14 ounce cans premium coconut milk
1 heaping Tablespoon Thai curry paste
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, shredded
4 or 5 lime leaves
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
a small knob frozen ginger
a handful bean sprouts
8 ounce package rice noodles
1 bunch cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced

¼ cup Standard Process protein powder
a sprinkle or two salt or soy sauce

Options, top with avocado and black sesame seeds

Directions

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. 

Add the chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Micro-plane grater or standard box grater, and add SP powder. Simmer for 20 minutes or so. 

Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to re-hydrate in the hot liquid.

Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Garnish with avocado, cilantro and black sesame seeds

Italian Turkey Burgers

The addition of fennel seeds makes these burgers reminiscent of Italian sausage. Top them with fresh basil and tomato for a wonderful summer main course. Kids like these burgers without the extra spices, but if you can get them to try it, they may surprise you.

These are delicious burgers grilled on the Weber with direct or indirect heating. The buns are easy to toast on the grill with an indirect heat.

Ingredients 

1 spray cooking spray
1 pound Turkey, ground, 93% lean/7% fat, raw
1/3 cup onion, chopped
2 tsp minced garlic
2 tsp fennel seed
1/2 tsp table salt
1/4 tsp black pepper, freshly ground 

2 tsp Standard Process protein powder
4 sprays olive oil cooking spray
2 small tomatoes, ripe, yellow and/or red, thinly sliced
1 cup basil, fresh, leaves, torn or thinly shredded
4 whole reduced-calorie hamburger buns

American cheese, sliced onion, and green lettuce are optional

Instructions
Coat a grill or grill pan with cooking spray; preheat to medium-high.
In a large mixing bowl, combine turkey, onion, garlic, fennel seed, SP powder, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.

Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more.

To serve, top grilled rolls with burgers and tomato slices, onions, and cheese; garnish with basil. 

Yields 1 burger per serving.

Notes
For extra flavor, rub the bread with a cut garlic clove as it comes off the grill.
Try these burgers with arugula leaves instead of the basil.

Baked Ziti

Here’s a tasty, healthy version of the Italian classic. For more robust flavor, add crushed fennel seeds. For a meaty version, add lean ground beef to the sauce. This is a family favorite that the kids will love. All portions of this recipe can be  Ingredients 3 sprays cooking spray 1 pound uncooked pasta, Rigatoni or Penne 3/4 pound part skim ricotta cheese 1/4 tsp crushed red pepper flakes, or more to taste 1/4 cup grated Parmesan cheese, divided 4 cups marinara sauce, divided 1/2 pound shredded part-skim mozzarella cheese 1/4 cup basil, julienne cut for garnish 2 tsp Standard Process protein powder Instructions Preheat oven to 350* Coat bottom and sides of lasagna pan with cooking spray Cook pasta according to package directions  rinse with cool water and drain While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce. To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer.  Evenly spread pasta with ricotta mixture; cover with half of remaining sauce.  Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan.  Bake until cheese melts and is browned, about 20 to 30 minutes.  Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces.

Cinco de Mayo Snacks

Guacamole Recipe

7 Hass avocados (medium) fresh, but not over ripe.

4 diced and seeded Roma tomatoes 

1 cup fine diced red onion (Check for strength; be careful) 

2 tablespoons fresh squeezed lime 

1 tablespoon garlic salt 

Dash pepper




Mash avocados in a bowl to desired texture and add red onion and seasonings to taste. Slice tomatoes and remove seeds. Cut into medium size squares. Fold in tomatoes. A little chunky is always good. Serve chilled.

Quesadilla
4 to 8 Flour Tortillas
1 or 2 slices Fontina Cheese or Gruyere
Add a sprinkle of sharp for flavor
Options: Green chilies, black beans, ham, bacon, chorizo, or shrimp

Cook until golden brown and add Guacamole or avocado slices to the top
Serve with a side of Pico de Gallo.

Corn and Tomato Avocado Salsa

Corn and Tomato Avocado Salsa

Ingredients

1 cup kernel corn; boiled (two corn on the ears)

8 small cherry tomatoes, sliced in quarters

1 small avocado dice

1/8 cup chopped basil

1/2 cup chopped red onion

2 Tablespoons olive oil

2 Tablespoons fresh lime juice

1 clove garlic grated

1 to 3 jalapeno peppers, seeded and chopped

Salt and pepper to taste

Directions

Mix all the ingredients together and eat at room temperature or chilled with tortilla chips

Steak Tacos

These tacos are a great source of protein and they are just nice to eat on a cactus tortilla. The green wrapper around those piping hot onions, peppers, and the juicy cubes of steak are delicious.
With the corn and tomato sprinkled on top, the freshness is mouthwatering. What sets the whole meal over the brink is the avocado salsa and the aromatics spices.
This dinner would be perfect if you have a nice drink to celebrate with great friends.

As any cook would have it, accompany these tacos with a plate of nachos, a bowl of re-fried beans or rice, and a platter of  potato skins.

Ingredients

4 to 8 Cactus Flour tortillas
1 pound cubed steak
1 small onion grated
1 to 3 cloves garlic grated
2 Tablespoons Olive Oil
1 T chili powder
2 teaspoon ground cumin
2 t ground coriander
2 scoops of SP powder
Salt and pepper to taste
1 cup tomato sauce
Option Minced jalapeno, chili peppers, or hot sauce for some heat
2 cups shredded lettuce
4 oz of Monterrey cheese, shredded
1 cup corn, cherry tomato, and avocado salsa

Directions

Prepare all of the vegetables and side dishes before grilling the steak
I use a Weber to grill or fry the cubed steak (one could used ground beef in a frying if desired), add all the mixing to a pan and cook until ready to eat. Top with vegetables and avocado salsa

Griddle the tortillas and serve with your favorite beer or margaritas