Chicken, Tomato and Cucumber Salad

Here is a fabulous summer salad.  A quick, delicious lunch or dinner.  There’s no reason why you couldn’t grill or air fry the chicken tenders for a different twist.  I will more than likely use a Greek dressing I have on it.

5 tbsp. olive oil
1-1 1/4 pounds chicken breast tenders
1/4 C. cider vinegar or white wine vinegar
1 tbsp. snipped fresh thyme
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 medium cucumber, thinly sliced
2 tomatoes, sliced
1/2 pitted green olives, halved or sliced
1 C. crumbled feta cheese (optional)

In a large skillet, heat 1 tbsp of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper.  If you have Penzey’s Greek seasoning, it would be good to substitute here.  Cook chicken in hot oil 8 to 10 minutes or until no longer pink, turning once.

For vinaigrette, in a screw top jar, combine the remaining oil, the vinegar, thyme, sugar, salt and pepper. Cover and shake to combine.  On a platter, arrange chicken, cucumber slices, sliced tomatoes, and olives.  Drizzle vinaigrette over top.  If desired, sprinkle with feta cheese.

Makes 4 servings.  Per serving, 336 calories, 23g. fat, 73mg. cholesterol, 569mg. sodium, 7g. carbohydrates, 2g. fiber, 25g. protein

Mushroom and Beef Ravioli Soup

I realize this isn’t exactly soup season.  But, I will want to make this while my thyme plant is still flourishing.  I could also see swapping out the beef ravioli for cheese or chicken; I would change the broth to chicken too, if using chicken ravioli.

1 tbsp. olive oil
1 small onion, halved and thinly sliced
6oz. cremini mushrooms, sliced
2 miniature red sweet peppers, stemmed and sliced
1 32oz. container mushroom or beef broth
1 20oz. pkg. frozen beef ravioli
Fresh thyme leaves
Black pepper

In a 4 quart Dutch oven, heat olive oil over medium high heat.  Add onion, mushrooms and sweet peppers.  Cook and stir 4 minutes or until tender.  Stir in broth; bring to boiling. Stir in ravioli, return to boiling.  Reduce heat.

Cook, uncovered, 5 to 8 minutes or until pasta is tender, stirring occasionally.  Sprinkle with thyme and pepper.

Per serving: 357 calories, 12g. fat, 64mg. cholesterol, 645mg. sodium, 45g. carbohydrates, 3g. fiber, 16g. protein

Barn Mi Lettuce Wraps

This looks like a delicious weekday work lunch. I may use the ready made rotisserie chickens they have at the store or save tim.

1/3 C. shredded carrot
1/3 C. shredded daikon radish (regular radish will do)
1/4 medium cucumber cut into matchsticks
1 tbsp. snipped fresh cilantro
2 tsp. rice wine vinegar
2 tsp. reduced sodium soy sauce
1 C. shredded cooked chicken breast
4 small romaine lettuce leaves

In a small bowl, stir together carrot, radish, cucumber, cilantro, vinegar, and soy sauce.  Divide chicken among lettuce leaves.  Using a slotted spoon, top with carrot mixture.  Makes 4 servings

Per serving: 70 calories, 1g. fat, 30mg. cholesterol, 132mg. sodium, 3g. carbohydrates, 1g. fiber, 11g. protein

Rachael Ray and Kath make Minestrone Soup

No, Rachael Ray did not stop by and make soup with me today.  I wish.  Rachael was on at 1pm local time Monday through Friday when I was going through chemo.  I use several techniques I learned from her show and a few of the recipes as well.  This recipe appeared in my Facebook feed the other day.  I made some adjustments...and will note them as I go.

For the Beans:

• 1 pound dry cannellini beans
• 1 quart chicken stock
• 2 bay leaves
• 1/2 onion, unpeeled
• 1/4 cup salt
• For sake of time, I bought a 29oz can of cannellini beans that I added before the pasta after I drained and rinsed them.

For the Pistou (Provençal-style pesto to stir into soup):

• 1 cup basil
• 1/4 cup tarragon
• Juice of 1 lemon
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/3 cup EVOO – Extra Virgin Olive Oil
• Salt

I skipped the Pistou altogether.  The basil and tarragon at the store were pretty sad. I did add  1/4 C. lemon juice right before the pasta.

• For the Minestrone: 
• 2 tablespoons olive oil
• 1 leek, whites and light greens, chopped—it was about 3 inches of leek which I sliced thin
• 1 small bulb fennel, chopped—I used half a bulb of fennel
• 2 ribs celery with leafy tops, chopped
• 2 carrots, peeled and chopped
• 1 onion, chopped—I used half an onion
• 
  
• 3 to 4 cloves garlic, chopped
• 1 small firm zucchini, chopped
• 1 small yellow squash, chopped—-this is not in the original recipe
• Salt and pepper
• 1 large fresh bay leaf—I used 2
• 2 cups cannellini beans—see above for my adjustment 
• 2 quarts chicken or vegetable stock—-I added 3 32oz. boxes of chicken stock
• 1/4 C. lemon juice per my notes above
• 1 cup orecchiette pasta or other short cut pasta
• At the very end, I added a healthy pinch of red chili flakes

In a Dutch oven, cover the dry beans with hot water and soak them for 20 minutes. Drain and rinse the beans. Return the beans to the Dutch oven and add stock, 1 quart of water, bay leaves, onion and salt and bring to a boil. Once at a rolling boil, reduce to a gentle boil and cook until tender and all the liquid is cooked out, about 30 minutes. Remove bay leaves and onion, and reserve.

For the pistou, place basil, tarragon, lemon juice and parm in food processor. Process into a sauce while streaming in EVOO. Season with salt to taste.

Avocado Egg Salad Toast

Two of my favorite things; avocados and hard boiled egg salad!  This would make a quick and easy breakfast or lunch.

1 medium ripe avocado, peeled and cubed
6 hard boiled eggs, chopped
1 green onion, finely chopped
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
4 large slices sourdough bread, halved and toasted

In a large bowl, mash avocado to desired consistency.  Gently stir in eggs, green onion, lemon juice, salt and pepper.  Spread over toast and serve immediately.

Per 2pc. serving: 367 calories, 15g. fat, 280mg. cholesterol, 671mg. sodium, 41g. carbs, 18g. protein