roasted chicken

1 whole chicken
half a lemon
half a garlic bulb, cut crosswise
salt and pepper
thyme

Place the lemon half and garlic half into the chicken cavity. Tie the legs together with twine or cut a hole into the extra skin and wrap it around the legs. Season with salt, pepper, thyme and oil. Bake at 425 F for 2-3 hours until golden and cooked through.

crispy mustard chicken salad

4 thin chicken cutlets
2 T. Dijon mustard
1/2 cup corn flake crumbs
2 T. sesame seeds
Salad:
romaine lettuce
1/4 cup walnuts
1/4 cup dried cranberries
1/4 cup grape tomatoes, halved
Dressing:
1/2 T. Dijon mustard
1 T. lemon juice
2 T. oil
salt & pepper
pinch of dried dill
pinch of garlic powder

Combine corn flake crumbs and sesame seeds in a shallow bowl. Spread mustard on the chicken cutlets and dredge in the crumbs. Saute in a bit of oil in a pan for until golden brown, about 5-7 minutes. Prepare salad and place the chicken on top. Blend together the dressing and drizzle over the chicken salad.

peach, tomato, and mozzarella salad

3 nectarines or peaches, sliced
3 roma tomatoes, sliced
1/2 cup fresh marinated mozzarella (ciliegine) with 2 tablespoons of the marinade juice
salt & pepper to taste
4 chives, snipped
3-4 fresh basil leaves, sliced if large
squeeze of lemon
2 T. extra virgin olive oil

Toss all ingredients together.

easy sesame chicken

1 lb. chicken cutlets, thin sliced or fingers

3 T. cornstarch

Sauce:

1/4 cup ketchup

1/4 cup olive oil

1/4 cup vinegar

1/4 cup water

1/2 cup light brown sugar or honey

1 T. mustard

1 T. sesame seeds

Preheat oven to 350 degrees F. Place cornstarch on a plate. Dip chicken in the cornstarch on both sides and place in a 9 x 13 pan. Combine the sauce ingredients in a bowl and mix well. Pour the sauce over the chicken. Cover pan and bake for one hour. Uncover and bake an additional 15 minutes. Serve with rice.

celery chickpea salad

Adapted from Racheal Ray


1-16 oz can chickpeas, rinsed and drained
5 celery stalks, sliced
2 carrots, peeled and sliced
1 red onion, sliced
1 bell pepper, diced
Dressing:
3 T. oil
juice of 1 lemon
1 tsp. vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 tsp. fresh thyme or 1/2 tsp. dried
salt, pepper, and garlic powder to taste

Toss together the salad. Place dressing ingredients in a small jar and shake to combine. Add to the salad and mix well.

broccoli potato soup

2 T. oil
1 small onion, diced
3 potatoes, peeled and diced
1/4 tsp. dried thyme
1 1/2 tsp salt
5 cups water
1 cup broccoli, defrosted if frozen
ground black pepper

In a large pot heat oil and add the  onion. Saute onion until translucent, about 5 minutes. Add potatoes, salt, thyme, 1/2 cup broccoli and water. Bring to  boil, reduce heat, and simmer uncovered for 20 minutes until vegetables are tender. Using an immersion blender, puree the soup in the pot until smooth. Add the remaining broccoli and reheat soup until broccoli is tender. Season to taste with salt and pepper if needed.

black bean salad

1 can black beans, rinsed and drained
1 can corn, drained
1 stalk celery, sliced or diced
1 green bell pepper, diced
1 red, yellow, or orange bell pepper, diced
2 T. vinegar
2 T. oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
1/2 tsp. cumin
1 tsp. onion powder-optional

Place all ingredients in a bowl and mix well.

Black beans are a great source of protein, potassium, and iron!