Southwestern Chopped Salad with Cilantro Lime Dressing

 

Ingredients (local, organic, + non-GMO if possible!):

5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish

Cilantro Lime Dressing
1 cup loosely packed cilantro, stems removed
1/2 cup Greek yogurt <-- vegans sub raw cashew dressing
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil <-- extra virgin, cold pressed
2 tablespoons apple cider vinegar

dinner in a pan

Super easy. In a 9x13 pan...cut 3 chicken breasts in half, 2 cans green beans on one side and cut up red skin potatoes on the other, sprinkle a pack of zesty Italian dressing mix over the top, and drizzle a stick of melted butter over it. Cover it with aluminum foil and bake @ 350 for 1 hour.

homemade paint for kids

Sledding Penguins Frozen Banana Snacks

Lemony Lemon Brownies

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt

For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 rounded cup powdered sugar

Directions:

1. Preheat the oven to 350 degrees.

2. Grease an 8×8 inch baking dish with butter and set aside.

3. Zest and juice two lemons and set aside.

4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.

7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.

8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

9. Filter the powdered sugar and whisk with lemon zest and juice.

10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.

11. Spread 1/2 the glaze over the bars, and let it set (not harden like most).

12. Cut into bars and serve.

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.
ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!

Olive Garden Breadsticks Recipe

Ingredients

2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt

Directions

Dissolve the sugar and yeast in the warm water in a small
bowl or measuring cup and let the mixture sit for 5 minutes,
or until it becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into
the flour. If you don't have a stand mixer, use a mixing spoon
to combine the butter with the flour. When the yeast mixture
is foamy, pour it into the flour mixture and use a dough hook
on your mixture to combine the ingredients and knead the
dough for approximately 10 minutes. If you don't have a stand
mixer, combine the ingredients and then knead the dough
by hand on a countertop for 10 minutes.
Place the dough in
a covered container and let it sit for 1 to 1 1/2 hours, until it
doubles in size. When the dough has doubled, measure out 2-ounce portions
and roll the dough between your hands or on a countertop
to form sticks that are 7 inches long. Place the dough
on parchment paper-lined baking sheets, cover and set aside
for 1 to 1 1/2 hours, or until the dough doubles in size once
again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown.
When the breadsticks come out of the oven, immediately
brush each one with melted butter and sprinkle with a little
garlic salt.
Makes 12-13 breadsticks