Beet Beet Salad

I always threw my beet greens away even though they looked so healthy.  So I asked my co-worker Kim who know everything about healthy food, gardening and cooking and she told me NEVER throw them away, cook 'em up.  So here it is....

Beet Beet Salad
Beets washed and peeled (if you want, I just scrub them well with a veggie scrubber)
Beet greens
garlic
chopped onion
1/2 a lemon
olive oil
SP
Cheese if you want (bre, parm, feta ect)

Cut up the beets into bite size pieces.  Sprinkle them with olive oil and SP and put in a foil packet.  Bake at 350 for about an hour until tender and roasted.  In a skillet, put the onion and garlic in with some onion and garlic.  Cook on high heat for a minute or two.  Add the beet greens, squeeze the lemon juice over the top and cook until just wilted.  Add SP for taste. Add cheese if you want.

Sweet Mustard Chicken with Pesto Veggies

I made this tonight for dinner and it is so yummy, Jake said if he ordered this at a restaurant he would not be disappointed.

Sweet Mustard Chicken with Pesto Veggies

2 chicken breasts
1/2 cup grey poupon mustard
1/3 cup red wine vinegar
3 Tbs brown sugar
1/3 cup good maple syrup
pepper and salt
fresh rosemary or sage

Salt and pepper the chicken breasts. Grill or bake until done.  In the meantime, mix the other ingredients together in a skillet.  Bring to a boil and then reduce to low.  Reduce until chicken is done.  When chicken is done, put it in the skillet, mix and its done! Can garnish with fresh rosemary or sage.

*Can serve with a baked red potato to soak up extra sauce

Veggies

Mushrooms
red pepper
yellow squash
zucchini
pesto
pepper

Chop veggies as desired until you have about 3 cups.  Mix 3 Tbs pesto and some pepper.  Cook either in a hot grill saute pan on the grill (if you have one) or skillet on the stove.

Healthy Zucchini Cookies

Healthy Zucchini Cookies
(altered from Two Peas and Their Pod)

1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
4 Tbs coconut oil
1/4 cup sugar
1 egg
4 Tbs plain greek yogurt
1 tsp vanilla
1 cup shredded zucchini
 2 cups oats (I use Wheat MT 7 cereal mix)
1/2 cup coconut flakes
1/4 cup carob chips
1/4 cup choc chips

Mix it all together with a mixer, add the chips at the end.  (you can use all chocolate or all carob if you want). Make spoon fulls on the cookie pan and bake at 350 about 10 minutes. Let cool and eat.  Yum.

Chicken Tortilla Soup

Well thank goodness, I finally made something in the crock pot that I thought was yummy!

Chicken Tortilla Soup
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Crock Pot stuff:
1 chicken breast
1 can corn
1 can red enchilada sauce
2 cups chicken broth
1 onion, diced
1 can diced tomatos
1 clove garlic

green onions
lime
sour cream
avocado
tortilla chips

Put the crock pot ingredients in and cook for 6ish hours.  Serve with toppings! Yum!

Shrimp Quinoa

This is a yummy, low cal dinner that is also very unique.

2 cups prepared quinoa (I make it in the rice maker.....love that thing! Make with either water or broth)
Shrimp
onion
green onion
red pepper
spinach
lime juice
honey
fresh terragon

While quinoa is cooking prepare the rest of the dish.  Simmer onion for a couple minutes in a frying pan with a little oil.  Then add the pepper and green onion, simmer another minute.  Add the shrimp and cook just until pink.  Remove from heat and stir in spinach.  To make the dressing add lime juice, honey and tarragon together in a mini food processor or blender.  Process until smooth.  You will have to decide how much of each depending on the taste you want.  Stir quinoa into pan and add dressing.  Eat!!

Spinach Garlic Parm Biscuits

I made these biscuits the other night to go along with some hot chicken noodle soup.  They are pretty good for you and taste yummy!!  You can really make any kind of biscuits/scones with this mix.  I have made both sweet and savory.  In the summer add some berries and orange zest for a good breakfast scone!
 
 2 tbsp margarine, melted
2 cloves garlic, minced
2 tbsp fresh chopped rosemary
2 cups Heart Smart Bisquick
1 shallot chopped small
a few table spoons Parm Cheese
3 big handfuls fresh spinach (roughly chopped)
2/3 cup fat free milk

  Preheat oven to 400°. Spray cookie sheet with cooking spray.

Melt butter in a small frying pan, add the garlic and shallot and saute on low heat about 1 minute. Remove from heat and add rosemary and spinach.

In a large bowl, combine biscuit mix, parm cheese, and mixture from the frying pan. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom

Wild Rice Kale Soup

This soup is quick, healthy and yummy! I mad it the other night and then we sat by the fire outside to eat it.

1 chicken breast cut in small pieces
1  box chicken stock
2 carrots
2 celery stocks
1 hot pepper
1 small onion
1 clove garlic
2 cups cooked wild rice (I make it in the rice maker while making the rest of the soup)
1 bunch kale large chopped
S/P

Chop the veggies. In a large sauce pan use a bit of oil or butter in the bottom of the pan.  Add garlic and veggies, not the kale. Cook over med-high heat for 5-7 minutes until semi soft.  Add the carton do stock and bring to a boil.  Add the chicken boil until chicken is cooked.  Turn the heat to low and add the rice, when thE rice is warm add the kale and pull off the heat. Use salt and pepper to taste.