Documents, Lunch & Supper

Pizza Supper – March 31 2016

Hello Everyone,

I needed a healthy easy thing to make so I did Pizza because everyone loves a good pizza every so often.

Ingredients

1 pound refrigerated fresh pizza dough
Cooking spray
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
3/4 cup 2% reduced-fat milk
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1 tablespoon yellow cornmeal
1 1/2 cups shredded boneless, skinless roasted chicken breast
1/4 cup diced red onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Preparation

1. Preheat oven to 450°.

2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

3. Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.

4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread white sauce over dough, leaving a 1/2-inch border. Top with chicken and onion. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Sprinkle with herbs.

Recipe found by Heather, site unknown

Breakfast, Documents

Chia Seed Coconut Pudding – March 31 2016 Breakfast

Hello Everyone,

This was a great treat for breakfast and healthy too!

Give it a try…

INGREDIENTS
  • 4 Tbs Chia Seeds
  • ½ Tbs Vanilla extract
  • 2 cups Coconut Milk (boxed or canned, full fat)
  • ½ cup sweetened coconut flakes
  • 1 Tbs honey
Garnish
  • Extra sweetened coconut flakes, fruit, and granola
Chia Seed Coconut Cream Pie Pudding
 INSTRUCTIONS
  1. Put all ingredients in a container with lid, stir well, making sure chia is well incorporated into the liquid.
  2. Refrigerate overnight, or for 5-6 hours
  3. Serve with sweetened coconut flakes garnish, fresh fruit, granola, etc.

Another alternative option from eazypeazymealz.com is coconut mango chia seed pudding

 

Breakfast, Documents

Breakfast – March 27th 2016 Shrimp Salad with Quinoa

Hello Everyone,

I was tired of all the regular breakfasts’ out there so who says you can’t have veggies and fish (as protein) in the morning.  I think we are getting to familiar with the average breakfast but I would like to change that this week.

Ingredients

2 teaspoons grated lemon rind
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
7 teaspoons extra-virgin olive oil, divided
24 extra-large shrimp, peeled and deveined (about 1 pound)
Cooking spray
6 cups baby arugula
1 cup peeled jicama, cut into 2 x 1/4-inch strips
1 avocado, peeled and diced
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar (optional)
1/4 teaspoon sugar
1 ounce queso fresco, crumbled (about 1/4 cup)
1/2 cup of quinoa

Preparation

1. Preheat grill to high heat.

2. Combine rind, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.

3. Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked.

3. Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, sugar and quinoa in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 plates.

Enjoy!
LSSD
Documents, Lunch & Supper

Lunch & Supper – Mar 27th 2016

CHICKEN AND AVOCADO CAESAR SALAD

By: Karina – Cafe Delites

INGREDIENTS
Salad:
  • ½ ciabatta loaf (120g | 4oz), sliced
  • 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
  • 1 tablespoon garlic powder
  • 2 tablespoons dried parsley flakes
  • Pinch of salt
  • 200g | 7oz shortcut bacon, cut into strips
  • 2 eggs, boiled to your liking (soft of hard boiled), sliced
  • 2 baby cos lettuce, washed and dried
  • 1 Avocado, sliced
  • ½ cup shaved parmesan cheese
Dressing:
  • ⅔ cup greek yogurt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
  • Juice of ½ a lemon
  • 3 tablespoons freshly grated parmesan cheese
  • Salt and pepper for seasoning

 

INSTRUCTIONS
  1. Preheat the oven to grill/broil settings on medium – high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
  2. Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)!
To make the Caesar Yogurt Dressing:
  1. Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Assemble Salad:
  1. Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!