Quinoa Edamame Salad

Trying to eat healthier is no easy task! Going to be trying this! If you have never looked at the recipes in "Our Best Bites" you should check it out. I can honestly say it's one cook book worth having. Look them up online! One of my faves! (Thanks Em, for sending me this yummy recipe to try!)

Quinoa Edamame Salad

Recipe adapted from Thermador Kitchens by Our Best Bites

1 c. black quinoa (if you can find it–try the bins at Whole Foods. But really, any type of quinoa will work)

2 c. water

1/2 c. rice wine vinegar

6 Tbsp. grapeseed oil*

2 Tbsp. flax oil*

*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor

1/3 c. chopped fresh cilantro

2 limes, juiced

1 T. honey

3/4 tsp. salt (plus more to taste, if desired)

2 cloves garlic, minced

2 lbs. frozen, shelled edamame (green soybeans)

4 green onions, thinly sliced

½ c. chopped peanuts (optional)

Cook quinoa (click here to find out how!) While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.

For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Salsa Soup

There's clearly something wrong with me! Anytime I post a recipe I always post a photo with it. Today I have no photo. Sorry! Thinking about this I have concluded, when I eat something so tasty I forget to take a picture of it, it must be DANG GOOD!!! I'd like to thank my Niece Jenna for this scrumptious dish of goodness! I make it once a week now. I hope I don't wear it out. You're going to love it!

3-4 Chicken Breasts 

One jar  of your favorite Salsa. Homemade makes this recipe spectacular and if you don't can, I have found I like Tostitos Salsa. 

Cook in crockpot for several hours then shred chicken and add the following:

32 oz Chicken Broth 

1 Can Corn 

1 Can Black Beans.  

Top With:

Avocado 

Cheese (Mexican Mix is yummy)

Limes 

Sour Cream 

And Don't forget Tortilla Chips! I prefer the Tortilla Strips!

I usually triple this! And even then it's not enough!!!

Chicken And Broccoli

Last night I got an invitation from my daughter in law for dinner. She is a sweetheart and invites Glade and I up on a regular basis. I love going to her home whether it's just for a casual dish of her homemade tomato soup with cheese toast or like last night a full blown dinner. Last night, the main course was an old family recipe, "Chicken & Broccoli." I hadn't tasted more than two bites and I knew two things. 1- I was going to be having seconds and 2- I would have to go home with the recipe! Thanks Caroline! The dinner was divine! And why didn't I take a picture??? Because I downed it too fast!

Here is the recipe: (you can half it if you like.)

8 Chicken breasts simmered and deboned. They should be fully cooked. OR 4 (cans) Canned Chicken
2 pkg. frozen chopped broccoli
1 cup mayonnaise mixed
1 tsp lemon juice
1 cup shredded cheese
Bread Crumbs or Croutons ( Caroline used Croutons last night and they were so yummy. Loved the crunchy!) broken and crumbled into fine pieces.

Cook broccoli in a 9x13 pan. Microwave until tender. Press dry with paper towel to remove excess moisture. Place sliced chicken pieces over broccoli. Combine soup, mayo, lemon juice. Pour over chicken, sprinkle with cheese then bread crumbs on top. Bake 350 for 30 min.

Delicious! You're going to love it!