Recipe of the Week – Chicken Taco Salad in a Jar

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Recipe of the Week – Chicken Taco Salad in a Jar

Prep this recipe in a mason jar and have lunch pre-made for the next day.

Ingredients:

( Serves 4 )

4 whole 12-ounce mason jars

2 whole chicken breasts (grilled or poached)

1 cup black beans (canned)

1 cup corn (canned)

1 cup tomatoes (diced)

1 cup romaine lettuce (chopped)

Creamy Avocado Dressing:

1/4 cup greek yogurt

2 ounce goat cheese (crumbled)

1/4 cup fresh cilantro

1 whole lime (juiced)

1/4 teaspoon cumin

1/4 teaspoon salt

1 whole avocado

1/4 cup water

 

Directions:

  1. To make dressing: Combine greek yogurt, goat cheese, cilantro, lime juice, salt, avocado, and water in a food processor. Puree until mixture is smooth. Set aside.
  2. Using a fork, shred grilled chicken into small pieces.
  3. Assemble each mason jar in the following order:

– First (bottom) layer: 1/4 cup avocado dressing

– Second layer: 1/4 cup corn

– Third layer: 1/4 cup black beans

  • – Fourth layer: 1/4 cup diced tomatoes
  • – Fifth layer: 1/2 cup chicken
  • – Sixth (top) layer: 1/4 cup romaine lettuce
  1. Store in the refrigerator until ready to eat. When ready to serve, dump jar’s content into a bowl, toss, and enjoy!

Source: Recipe Corner original recipe, developed by editor Amanda Patton. http://www.recipecorner.com/chicken-side-salad-recipe_recipes/chicken-taco-salad-jar_recipe

 

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Recipe of the Week – Asian Noodle Jar

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Prep this recipe in a mason and have lunch pre-made for the next day.

Ingredients:

For the salad:

  • 4 ounces soba noodles
  • 1 red bell pepper, thinly sliced
  • 1 cup shelled edamame, cooked
  • 2 large carrots, peeled and shredded
  • 4 green onions, thinly sliced
  • 1/2 cup crunchy rice noodles

For the Spicy Peanut Dressing:

  • 2 tablespoons peanut butter
  • 4 teaspoons sambal oelek
  • 4 teaspoons rice vinegar
  • 4 teaspoons soy sauce
  • 1/4 cup extra virgin olive oil

1 tablespoon black sesame seeds

Directions:

  1. In large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain.
  2. Meanwhile, make Spicy Peanut Dressing: In a small bowl, whisk together peanut butter, sambal oelek, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds.
  3. Divide Spicy Peanut Dressing equally among 4 pint-sized mason jars. Divide soba noodles over dressing. Layer remaining ingredients, ending with rice noodles. Top with lids and refrigerate up to 5 days. To serve, pour onto plate or bowl, stir and enjoy.

Recipe Source: http://foxeslovelemons.com/asian-noodle-salad-jars/

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Recipe of the Week – Cacio e Pepe Inverno

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Give this recipe a try for dinner this week after a workout to help your body refuel and recover.

Ingredients:
8 oz. dry spaghetti
1/2 cup freshly grated Percorino Romano, divided
1 1/2 tsp freshly ground black pepper, plus more to taste
4 cups chopped roasted vegetables (carrots, brussel sprouts, leeks) warmed
1/2 cup finely chopped parsley
1/2 lb. cooked shrimp

Directions:

1. Cook spaghetti according to package directions until al dente. Drain, reserving 1 cup of the pasta cooking water.

2. Remove drained pasta from heat and sprinkle with half the cheese and all the black pepper. Pour in 1/4 cup of reserved pasta water and toss.

3. Add vegetables, half the remaining cheese, and enough reserved pasta water to make a smooth sauce. To serve, divide among 4 bowls and sprinkle with more black pepper and remaining cheese. Add shrimp on top.

Recipe source: Men’s Health, January 2017 issue

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Recipe of the Week – Mussels Puttanesca

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Recipe of the Week – Mussels Puttanesca

Ingredients:
1 Tbsp olive oil
1 clove garlic
1 small shallot
1 can (28 oz) unsalted diced tomatoes
½ cup green olives, pitted and coarsely chopped
1 tsp fennel seeds
½ cup white wine or water
8 oz fresh tagliatelle
1 lb mussels, cleaned

Directions:
1. In a deep skillet with a lid, warm olive oil over medium heat. Add garlic and shallot and cook until softened, 2 minutes. Add tomatoes, olives, and fennel seeds and cook until bubbly, 5 minutes.
2. Pour in wine and add pasta, stirring to coat with the sauce. Then add mussels, and cover and cook until mussels open, about 3 minutes. Season with salt and pepper to taste, and serve.

Source: Men’s Health, January 2017 issue

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Recipe of the Week – Pasta with White Beans, Broccolini, and Lemon

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Recipe of the Week – Pasta with White Beans, Broccolini, and Lemon

1 lb. dry whole-wheat chiocciole
2 bunches boccolini, chopped
1 can white beans (15oz)
½ cup olive oil
1 lemon, zested and juiced
1 tsp red chili flakes

1. Bring a large pot of salted water to a boil and cook pasta according to package. Add broccolini during the last 2 minutes; drain pasta and broccolini together.
2. Toss with white beans, olive oil, and lemon juice and zest. Sprinkle with salt and red pepper flakes.

Source: Men’s Health, January 2017 issue

Recipe of the Week – 5 Delicious Soups To Try This Winter

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5 Soups To Keep You Warm This Winter

Wedding Soup – https://pittsburghnorthfitness.com/recipe-of-the-week-wedding-soup/

Creamy Cauliflower Soup – https://pittsburghnorthfitness.com/recipe-of-the-week-creamy-cauliflower-bacon-soup/

Rustic Cabbage Soup – https://pittsburghnorthfitness.com/recipe-of-the-week-rustic-cabbage-soup/

Minestrone Soup – https://pittsburghnorthfitness.com/recipe-of-the-week-minestrone-soup/

Slow Cooker Chicken Taco Soup – https://pittsburghnorthfitness.com/recipe-of-the-week-slow-cooker-chicken-taco-soup/

Recipe of the Week – Slow Cooker Chicken Taco Soup

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Put everything in the crock pot, get on with your day, and come home to a delicious meal of Chicken Taco Soup.

Ingredients
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 ounce) package shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced
tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Recipe Source: http://allrecipes.com/recipe/70343/slow-cooker-chicken-taco-soup/print/?recipeType=Recipe&servings=8

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Recipe of the Week – Minestrone Soup

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Warm up with this delicious bowl of soup.

Ingredients

  • 1 clove of garlic
  • 1 red onion
  • 2 carrots
  • 2 sticks of celery
  • 1 courgette
  • 1 small leek
  • 1 large potato
  • 1 x 400 g tin of cannellini beans
  • 2 rashers of higher-welfare smoked streaky bacon
  • olive oil
  • ½ teaspoon dried oregano
  • 1 fresh bay leaf
  • 2 x 400 g tins of plum tomatoes
  • 1 litre organic vegetable stock
  • 1 large seasonal greens, such as savoy cabbage, curly kale, chard
  • 100 g wholemeal pasta
  • ½ a bunch of fresh basil , optional
  • Parmesan cheese

Directions

  1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
  2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
  3. Scrub and dice the potato. Drain the cannellini beans, then set aside.
  4. Finely slice the bacon.
  5. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
  6. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
  7. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.
  8. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…
  9. Remove and discard any tough stalks bits from the greens, then roughly chop.
  10. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
  11. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
  12. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.
  13. Try some just before the time is up to make sure you cook it perfectly.
  14. Add a splash more stock or water to loosen, if needed.
  15. Pick over the basil leaves (if using) and stir through.
  16. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like

Recipe Source: http://www.jamieoliver.com/recipes/vegetables-recipes/minestrone-soup/

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Recipe of the Week – Rustic Cabbage Soup

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Try a bowl of this hot cabbage soup this winter. The beans and potatoes make work as a hearty meal, or you can enjoy the soup as a side.

Ingredients:
1 
tablespoon extra virgin olive oil
1 
pinch salt
pepper, to taste
1⁄2
lb potato, skin on, cut into 1/4-inch pieces (I like the red skinned ones.)
4 
garlic cloves, chopped
1⁄2
large yellow onion, thinly sliced
5 
cups stock, can use broth (your choice)
1 1⁄2
cups white beans (precooked or canned)
1⁄2
medium sized cabbage, cored and sliced into 1/4-inch 1/4 inch ribbons
pass a good quality olive oil, for drizzling and parmesan cheese

Directions:
1. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.

2. Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It’s ok to uncover to stir a couple of times.

3. Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.

4. Add the stock and the beans and bring the pot to simmer.

5. Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.

6. Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.

Source: http://www.food.com/recipe/rustic-cabbage-soup-356103

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Recipe of the Week – Creamy Cauliflower Bacon Soup

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Enjoy this warm, delicious soup by the fire on a cold night.

INGREDIENTS
1/2 pound sliced bacon, cut into 1/2-inch pieces
1 medium onion, finely chopped (about 1 1/2 cups)
6 scallions, white and pale green parts only, thinly sliced
4 medium cloves garlic, thinly sliced
1 quart homemade or store-bought low-sodium chicken stock, plus more as needed
2 bay leaves
1 cup half & half or heavy cream
1 head cauliflower, cut into florets
Kosher salt and freshly ground black pepper

DIRECTIONS
1. Heat bacon in a large Dutch oven over medium-high heat, stirring constantly until bacon is completely crisp. Remove from Dutch oven with a slotted spoon and set aside, leaving the fat in the dutch oven.

2. Add onions, half of scallions, and garlic, and cook, stirring constantly and scraping up browned bits from the bottom of the pan until onion is softened, about 5 minutes.

3. Add chicken stock, bay leaves, half & half (or cream), and cauliflower. Season to taste with salt and pepper. Cover and cook until cauliflower is completely tender, about 30 minutes,

4. Working in batches, blend soup until completely smooth (if you don’t have a very powerful blender, remove the bay leaf before blending. If an extra-smooth soup is desired, pass the soup through a fine mesh strainer after blending); if soup is too thick, whisk in additional hot chicken stock, 1/2 cup at a time, until you’ve reached the desired consistency. Season to taste with salt and pepper and serve sprinkled with crisp bacon pieces and remaining scallions.

Recipe Source: http://www.seriouseats.com/recipes/2014/10/creamy-cauliflower-bacon-soup-recipe.html

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