What's Cooking?

Lemon Chicken and Kale Soup

  • 1 cup of sliced chicken breast
  • zest from 1 lemon and juice from 1 lemon
  • 2 quarts of low sodium chicken broth
  • 2 garlic cloves minced
  • 1 small onion, diced
  • 2 celery stalks, chopped
  • 2 cups shredded kale
  • 2 sprigs of fresh rosemary, leaves removed and finely chopped
  • 1 cup of diced sweet potatoes
  • salt & pepper to taste, extra virgin olive oil for finishing soup
Lemon Chicken and Kale Soup

Instructions:
Combine chicken breast with lemon zest, lemon juice and ½ of chopped rosemary and marinate for 30 minutes. Place chicken and rest of ingredients in 3-quart pot and bring to a boil. Turn heat to low and simmer gently for 35 minutes until vegetables are tender. Taste and adjust seasoning and finish with a drizzling of extra virgin olive oil. Serve with toasted whole grain rolls or whole-wheat baguette.


Ground Beef & Quinoa Skillet

  • 1 pound 93% lean ground beef or ground turkey
  • 1 zucchini, diced
  • 1/2 cup onion, chopped
  • 4 cloves garlic, chopped
  • 1, 15oz can no salt added corn
  • 1, 15oz can black beans
  • 1, 15 ounce can petite diced tomatoes, Zesty Jalapeno
  • 1 cup quinoa
  • 1 1/2 cups water
  • 2 tablespoons chili powder
Ground Beef Quinoa Skillet

Instructions:
Sauté ground beef with zucchini, onion, & garlic over medium-high heat until ground beef is cooked through. Rinse quinoa until water runs clear. Add tomatoes, black beans (with liquid), corn (with liquid), quinoa, water and chili powder to ground beef mixture and simmer, uncovered, for about 20- 25 minutes until liquid is absorbed. Serve, just like a chili, topped with reduced fat shredded cheddar cheese!


Grilled Chicken Tabouli Salad

  • 1 ½ Cup boiling water
  • 1 Cup Bulgur
  • 3 Cups finely chopped Parsley
  • 1 Cup finely chopped Mint
  • 2 Cups Cherry Tomatoes, cut into halves
  • 1 English Cucumber, diced
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Olive Oil
  • 1 lb Chicken Breasts cut into 2-3 strips
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Dried Oregano
  • ¼ cup Lemon Juice
  • 2 Tablespoons Extra Virgin Olive Oil
Grilled Chicken Tabouli Salad

Instructions:
Combine chicken, garlic, oregano, and olive oil into plastic bag. Place in refrigerator for 30 minutes. Put bulgur in a medium bowl. Add 1 ½ cups boiling water to bulgur, cover, and let sit for 20 min. Remove chicken from refrigerator cook over medium high heat on a grill pan or grill, cook 5-7 minutes per side or until chicken reaches internal temperature of 165 degrees. Drain bulgur if there is excess water. In a large bowl combine bulgur with parsley, mint, cherry tomatoes, cucumber, lemon juice, and olive oil. Salt and pepper to taste. Cut Chicken into strips and place on top of salad. Garnish with mint or parsley leaf and serve.


Lean Green–Slushy Machine

  • 1 cup Kale, washed and chopped
  • 1/2 Cucumber
  • 1 Avocado, peeled and seeded
  • 2 Kiwi- peeled and sliced
  • 1 cup Honeydew Melon, sliced into cubes
  • 1 tbsp. fresh Mint leaves
  • 2 cups Crushed Ice
  • 1 tsp. Hemp or Chia Seeds
Lean Green-Slushy Machine

Instructions:
In a blender, combine all fruit, vegetables and herbs. Add ice to create smoothie effect. Top with Seeds for garnish.


Zucchini Pasta for one

  • Cooking spray
  • ½ tablespoon olive oil
  • 1 zucchini or yellow squash, washed
  • 1-2 teaspoons minced garlic
  • 2 medium tomato, chopped
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon grated Parmesan cheese
Zucchini Pasta

Instructions:
Heat large skillet over medium heat and coat with cooking spray. Cut zucchini into thick or thin strips using Veggetti or knife. Set aside.
In separate skillet sauté garlic in olive oil. Add tomato and basil to skillet and cook until simmering. Add zucchini to garlic and tomato sauce (2-4 minutes). Serve zucchini pasta with a sprinkle of Parmesan to taste.


Homemade Pizza

Base Ingredients:

  • Pam olive oil cooking spray
  • 1 package whole wheat pizza dough, room temperature

Toppings:

  • Margherita:
    1 cup pizza sauce
    8 ounces fresh mozzarella
    1 tomato, sliced
    Handful of fresh basil

  • Greek:
    8 ounces fresh baby spinach
    ½ cup canned sliced olives, drained
    1 cup canned artichokes, drained
    ½ small red onion, sliced
    4 ounce package reduced fat feta crumbled cheese

  • Hawaiian:
    1 cup pizza sauce
    1 - 8 ounce- package part skim shredded mozzarella cheese
    1 cup canned pineapple chunks (packed in natural juice), drained
    ¼ pound low sodium ham, sliced into squares
    ¼ cup canned jalapeno or sweet peppers, drained
3 Homemade Pizzas

Instructions:
Preheat oven to 400F or according to package directions for premade pizza dough. Prepare sheet tray, by spray bottom with cooking spray. With your hands, gently form pizza dough into a flat disk. Proceed spread the pizza dough into a 12” circle using your fingers. Note: If dough resist, let dough rest for 5 minutes and then come back to the dough and continue spreading into circle. Once dough is rolled out, spread pizza sauce (except for Greek Pizza) on the base- leaving 1” of crust exposed. Next layer Margherita, Greek or Hawaiian toppings. Place pizza in the oven on the bottom rack for 10 minutes. Next rotate the pizza to the top rack for the remaining of the cook time (Around 10 minutes). Remove cooked pizza from the oven and cut into 8 slices.


Chicken Salsa Wrap

Pecan-Herb Crusted Chicken:

  • ¼ cup ShopRite plain fat-free Greek Yogurt
  • 4 teaspoon no-salt-added garlic and herb seasoning
  • ½ cup whole-grain cornmeal
  • ¼ cup finely chopped ShopRite pecans
  • ¼ cup chopped fresh Cilantro, split
  • 2 egg whites

Corn Salsa:

  • 1 (15.5 ounce) can Low Salt Corn, rinsed and drained
  • 2 limes, juiced
  • Pre-Made Chunky Tomato Salsa
  • Part Skim Cheddar Cheese, Shredded
  • Small Whole Wheat Tortillas
Chicken Salsa Wrap

Instructions:
For the Chicken: In a small bowl whisk together yogurt, 2 teaspoons of the seasoning, plus ½ cup water, and pepper to taste. Pour the marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate at least 2 hours. In a shallow bowl combine cornmeal, pecans, 2 tablespoon cilantro, remaining 2 teaspoons seasoning, and pepper to taste. Set aside. Remove chicken from marinade; discard marinade. Place egg whites in another shallow bowl. Dip chicken in egg whites, then roll in pecan mixture, pressing to adhere. Coat a large oven-proof non-stick skillet with non-stick cooking spray; place over medium-high heat. Add chicken to skillet; cook 2 minutes per side or until golden brown and an instant-read thermometer registers 165F.
For the Corn Salsa: Combine corn, cilantro, and lime juice.
To Prepare the Tortillas: Place chicken, corn salsa, tomato salsa, and cheddar cheese in the middle of wrap. Wrap and Serve Warmed.


Easy Chicken Rice & Quinoa Soup

  • 1 lb. boneless, skinless, chicken breasts, grilled and sliced (about 2 large)
  • 4 cups romaine lettuce, chopped
  • 2 green onions, white and green parts, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black beans, rinsed and drained
  • 2/3 cup roasted corn (grilled and cut from the cob, or frozen roasted corn, cooked according to package directions)
  • 1 avocado, seeded and diced
  • 2/3 cup shredded cheddar cheese
  • fresh cilantro, lime wedges, and tortilla strips, for serving

Instructions:
Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.
Prepare the Dressing:
In a small bowl, whisk together the lime juice, maple syrup, cumin, cilantro, and cayenne pepper. Add the olive oil in a steady stream, whisking constantly. Drizzle the dressing over the salads.
Serve with fresh cilantro and lime wedges, if desired.


Spicy Shirataki Noodle Stir-Fry

  • 1 lb. boneless, skinless, chicken breasts, grilled and sliced (about 2 large)
  • 4 cups romaine lettuce, chopped
  • 2 green onions, white and green parts, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black beans, rinsed and drained
  • 2/3 cup roasted corn (grilled and cut from the cob, or frozen roasted corn, cooked according to package directions)
  • 1 avocado, seeded and diced
  • 2/3 cup shredded cheddar cheese
  • fresh cilantro, lime wedges, and tortilla strips, for serving
Spicy Shirataki Noodle Stir-Fry

Instructions:
Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.
Prepare the Dressing:
In a small bowl, whisk together the lime juice, maple syrup, cumin, cilantro, and cayenne pepper. Add the olive oil in a steady stream, whisking constantly. Drizzle the dressing over the salads.
Serve with fresh cilantro and lime wedges, if desired.


Arugula Persimmon Pear Salad

  • 1 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 1/4 cup olive oil
  • 1 shallot, minced
  • 1 persimmon, sliced
  • 1 pear, sliced
  • 1/2 cup walnut pieces, toasted
  • 1 bunch arugula
  • 1 tablespoon shaved Parmesan cheese
  • salt and pepper to taste
Arugula Persimmon Pear Salad

Instructions:
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat. Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.


Santa Fe Chicken Salad with Tangy Lime Dressing

  • 1 lb. boneless, skinless, chicken breasts, grilled and sliced (about 2 large)
  • 4 cups romaine lettuce, chopped
  • 2 green onions, white and green parts, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black beans, rinsed and drained
  • 2/3 cup roasted corn (grilled and cut from the cob, or frozen roasted corn, cooked according to package directions)
  • 1 avocado, seeded and diced
  • 2/3 cup shredded cheddar cheese
  • fresh cilantro, lime wedges, and tortilla strips, for serving

Tangy Lime Dressing:

  • 4 tablespoons fresh lime juice
  • 2 teaspoons pure maple syrup (agave syrup or honey ok)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried cilantro (1 teaspoon fresh, chopped cilantro)
  • pinch cayenne pepper
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
Santa Fe Chicken Salad with Tangy Lime Dressing

Instructions:
Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.
Prepare the Dressing:
In a small bowl, whisk together the lime juice, maple syrup, cumin, cilantro, and cayenne pepper. Add the olive oil in a steady stream, whisking constantly. Drizzle the dressing over the salads.
Serve with fresh cilantro and lime wedges, if desired.