Fourth Week of Lots-O-Veggies and Fruits

It's been a little challenging coming up with new recipes each week. 1) So you, my faithful readers don't get bored, and 2) so I don't go crazy.

Chicken and Veggies over Wild Rice Medley

1 Serving (includes 3 servings of vegetables)

½ Chicken Breast, cubed

Paprika

Lemon Juice

Black Pepper

Olive Oil

Garlic

Onions

Broccoli

Carrots

Mushrooms

¼ cup water

¼ cup Wild Rice Medley from Trader Joes or similar grain

Marinade chicken in lemon juice, garlic, pepper and paprika while vegetables cook. Sauté vegetables and garlic in small amount of olive oil. Set aside. Cook chicken. Add vegetables and water, simmer until water begins to evaporate. Cook rice according to directions.

Healthy Tacos

1 Serving (includes 3 servings of vegetables)

Corn Tortillas

Onions

Yellow, Orange and Red Peppers

Tomatoes

Lettuce

Light Sour Cream

Cheddar Cheese

½ Chicken Breast, cubed

Olive oil

Garlic

Chili Powder

Sauté onions and peppers.  Coat chicken in chili powder and garlic, and cook in small amount of olive oil.

Assemble tacos as desired.

Lemon Tuna and Vegetables over Whole Wheat Pasta

1 Serving (includes 3 servings of vegetables)

Onion

Garlic

Red Peppers

Tomatoes

Broccoli

Olive Oil

1 Can of Tuna

1 Tbsp. Lemon Juice

2 tsp. White Vinegar

Black Pepper

Whole Wheat Pasta

Sauté vegetables and garlic in small amount of olive oil. Drain and rinse tuna, add to pan. Add lemon juice, vinegar and pepper. Cook pasta according to directions.

 

Chick Pea and Green Bean Marinara over Quinoa

1 Serving (includes 3 servings of vegetables)

Onions

Garlic

Olive Oil

Green beans, frozen or fresh

Italian Herbs

1/3 can of chick peas

Heart Healthy Tomato Sauce

Fresh Mozzarella

¼ cup Quinoa

Sauté onions, garlic and green beans. Add chick peas and Italian herbs. Once cooked, add tomato sauce. Cook quinoa according to directions. Top with fresh mozzarella.

Zucchini and Mushroom Pad Thai

1 Serving (includes 3 1/2 servings of vegetables)

Onions

Olive Oil

Garlic

Zucchini

Carrots

Mushrooms

Basil

Paprika

Dijon Mustard

Black Pepper

1 egg

¼ cup water

¼ Rice

Sauté onions, garlic, zucchini, carrots, mushrooms in small amount of olive oil. Add basil, paprika, mustard, pepper and water. Pour in egg and beat with vegetables. Add water. Cook until water evaporates.

Cook rice according to directions.

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These next two recipes were made for a church potluck this last Sunday.

When I began this blog, I had the idea of incorporating vignettes from some of my favorite novels. And finally I have a chance! This lime-dosed recipe is dedicated to Amy March, youngest sister in Louisa May Alcott’s Little Women. As you will remember, Amy has a rather unfortunate run-in with the zesty fruit.

" I'm dreadfully in debt, and it won't be my turn to have the rag money for a month."

"In debt, Amy? What do you mean?" And Meg looked sober.

"Why, I owe at least a dozen pickled limes, and I can't pay them, you know, till I have money, for Marmee forbade my having anything charged at the shop."

"Tell me all about it. Are limes the fashion now? It used to be pricking bits of rubber to make balls." And Meg tried to keep her countenance, Amy looked so grave and important.

"Why, you see, the girls are always buying them, and unless you want to be thought mean, you must do it too. It's nothing but limes now, for everyone is sucking them in their desks in schooltime, and trading them off for pencils, bead rings, paper dolls, or something else, at recess. If one girl likes another, she gives her a lime. If she's mad with her, she eats one before her face, and doesn't offer even a suck. They treat by turns, and I've had ever so many but haven't returned them, and I ought for they are debts of honor, you know."

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Next day Amy was rather late at school, but could not resist the temptation of displaying, with pardonable pride, a moist brown-paper parcel, before she consigned it to the inmost recesses of her desk. During the next few minutes the rumor that Amy March had got twenty- four delicious limes (she ate one on the way) and was going to treat circulated through her `set', and the attentions of her friends became quite overwhelming.

---------------

"Miss March, come to the desk."

Amy rose to comply with outward composure, but a secret fear oppressed her, for the limes weighed upon her conscience.

"Bring with you the limes you have in your desk," was the unexpected command which arrested her before she got out of her seat. 

And as you will remember, Amy is ordered to throw the limes out the window and her teacher strikes her across her palms. Such sorrow for the sake of limes.

  

Cilantro Lime Chick Pea Salad

(Includes 3 servings of vegetables)

3 cans chickpeas, drained and rinsed

Spinach, 4 cups, loosely packed

½ Onion

Juice from 4 limes

1 bunch of cilantro, 1 cup, loosely packed

1 Tbsp honey

2 Tbsp Dijon mustard

Garlic

Black pepper

1/2 Tbsp chili powder

1/2 cup olive oil

 

Chop the spinach very finely. Add the chickpeas, onion, and spinach to a large bowl.  In the medium bowl mix lime juice, cilantro, honey, mustard, pepper, garlic, chili powder, and olive oil.  Stir together until it resembles a dressing.  Pour over the chickpea mixture and stir to combine.  Let sit for about 10 minutes on the counter.

Adapted from http://www.heathersdish.com/1/cilantro-lime-chickpea-salad/

Whole Wheat Pasta tossed with Roasted Asparagus and Tomatoes

(Includes 3 servings of vegetables each)

20-24 small Asparagus spears

3 Tbsp Lemon juice
2 Tbsp Olive oil
1 bag or box of Whole Wheat Pasta

1 cup Cherry tomatoes, quartered

1 cup Green Onions, chopped
1 tablespoon garlic
2 tablespoons Basil

Parmesan cheese
1/8 teaspoon ground black pepper, or to taste

Preheat the oven to 400 F.

In a glass baking dish, add the asparagus, lemon juice and 1 tablespoon of the olive oil. Toss to coat evenly. Bake uncovered until tender-crisp, about 15 minutes. Remove from oven and allow to cool. Cut into 1-inch pieces.

Cook pasta according to the package directions. Drain the pasta thoroughly.

Add the pasta to a large bowl. Drizzle the remaining 1 teaspoon olive oil over the pasta and toss gently. Add the tomatoes, garlic, basil, asparagus, remaining lemon juice, Parmesan cheese and pasta. Toss to mix evenly.

Adapted from http://www.mayoclinic.com/health/healthy-recipes/NU00578

Caribbean Beans and Rice

1 Serving (includes 3 servings of fruit and vegetables)

Onions

Green Peppers

Garlic

Olive Oil

1/3 can Black Beans, drained and rinsed

Tomatoes

½ Mango, cubed

Chili powder

Lemon Juice

¼ cup water

¼ cup Rice

Sauté onions, green peppers and garlic in small amount of oil. Add beans, tomatoes, mango, chili powder, lemon juice and water. Simmer until water is evaporated.

Cook rice according to directions.