This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
Another meatless, Lenten Friday night meal! Roast up your favorite vegetables, stuff your tortilla and grill up or bake in the oven. Quick, delicious and healthy.
2 whole wheat tortillas (one per person folded in half)
1 ounce goat cheese
assorted roasted veggies (I used peppers, broccoli, tomatoes, kale, avocados all tossed with evoo and garlic and roasted up)
Preheat a grill or skillet on medium heat.
On one tortilla, spread a 1/2 ounce of crumbled goat cheese. Top with assorted veggies. Top with remaining goat cheese and half tortilla.
Carefully place quesadilla down on grill or in skillet and let brown for 2-3 minutes. Once golden, gently flip onto the other side for the same amount of time.
Serve with salsa, sour cream etc.
I love avocados. I love them on salads, tacos, with eggs, etc but until recently hadn’t tried them roasted until I found a few recipes on Pinterest. After checking a few out, I came up with this simple recipe as others added more spices and oils. I found it was great simply made.
I added the avocado to my salad but also had the leftovers on a sandwich later. Both were great.
Make sure to roast each side long enough to get the outside slightly crispy. It is to die for!
Salt and pepper
*Any other items you’d like with the avocado. I topped a mixed greens veggie salad with the avocado and tossed lightly with a bit of lemon juice and oil.
Also enjoyed it on a roasted chicken sandwich.*
Preheat oven to 400. Cut avocado into quarters and discard peel and pit.
Sprinkle with evoo, fresh ground salt and pepper. Toss lightly.
Roast about 10 mins and flip until second side is crispy. Mine took about 15 mins total-10 one side, 5 mins the other.
Enjoy immediately, although I ate the leftovers later from the fridge on a sandwich and it still tasted great!!
I had some leftover burrito soup (we add a bit of extra rice than called for so its thicker and a non runny soup more chili like!) and wanted something new to do with it besides reheating and topping with cheese. Recently in the clean eating magazine they had a recipe for Mexican stuffed peppers. The filling was very close to my leftover burrito soup, so I thought what the heck, I’ll try it. And these were great. Another great idea for leftovers!
One cup per pepper of leftover burrito soup
One pepper per person, top cut off insides cleaned out
Toppings for peppers: low ft cheese and sour cream
Heat oven to 350. Prepare peppers and place in an oven safe dish. Stuff with a cup of leftover burrito soup.
Bake in over til peppers soften a bit and filing is heated through. I baked for about 25-30 mins. About 10 mins from finishing, top with cheese.
Once done, remove from oven, add sour cream and enjoy immediately.
For NYE, H and I had a few friends over for dinner. We were grilling steaks so I knew I wanted a good but not over powering vegetable to keep the fillets the main star of the meal. I love roasted asparagus but needed to take it up a notch for NYE. I had goat cheese on hand and decided to roast the asparagus simply and toss with goat cheese after. HUGE HIT and super easy! Enjoy and happy new year!
Preheat oven to425 degrees. Toss asparagus with evoo( enough to coat) balsamic vinegar (enough to coat) and minced garlic. Let sit til oven is heated.
Roast on a lipped sheet pan or roasting pan. Roast for 10-15 minutes or until desired doneness.
Once done, let sit 1-2 mins then toss with salt, pepper and goat cheese. Serve immediately.
This was a perfect lunch today! I had been eyeing this recipe from Annie’s Eats for a while now but H hates anything remotely like a mushroom but I love anything mushroom-y, so I waited until he was gone to make it…today was the day. I used green peppers, but really any veggies of your liking would work here. What I liked best about this was the garlic mayo..YUMMMO!! Easy, delicious, and would be great mini sized as an appetizer at your holiday parties!
1 small head broccoli, cut into small florets
1 tbsp. olive oil
Kosher salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced
Preheat a broiler with a rack placed 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss to combine. Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.
Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine. Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more. Set aside.
Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper. Place the slices of bread on a work surface. Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture. Top with the cooked vegetables, then the cheese. Line the baking sheet with a new piece of foil. Transfer the assembled sandwiches to the baking sheet. Broil until the cheese is melted and lightly browned, 2-4 minutes.
Once again H wasnt here for dinner, so I pulled out one of the recipes I was saving for a night he wasnt here. H hates mushrooms. So this was a perfect no-H night meal. I loved the relish on this. I was a bit skeptical with all the different, strong flavors going on, but it ended up being great. This would be a great dish to pass at the holidays since the orange/cranberry flavors in the relish instantly reminded me of Christmas! Recipe found on Pink Parsley.
1/2 cup whole pecans
3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1/3 cup sugar
1 Tablespoon Dijon mustard
Grated zest and juice of 1 orange
kosher salt and freshly ground black pepper
2 cups fresh cranberries
1 shallot, sliced
1 jalapeno pepper, seeded and minced (optional)
Preheat the oven to 350. Arrange the pecans on a baking sheet and toast 7-9 minutes, until deeper brown and aromatic. Cool, and coarsely chop.
Combine the vinegar, olive oil, sugar, mustard, orange zest and juice, and salt and pepper in a food processor. Process until well combined, about 30 seconds. Add the cranberries, shallot, and jalapeno, and pulse to coarsely chop.
Transfer to a bowl, cover, and refrigerate. When ready to serve, fold in pecans.
Mushroom and Goat Cheese Quesadillas
6 Tablespoons unsalted butter
1 yellow onion, coarsely chopped
1 1/2 pounds mixed wild and commercial mushrooms, sliced (stem the shiitakes)
1 pound cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon kosher salt
2 Tablespoons Worcestershire sauce
2/3 cup dry white wine
1/2 teaspoon ground pepper
8 8-inch flour tortillas
2 cups (8 ounces) shredded monterey jack cheese
3 cups (15 ounces) crumbled fresh goat cheese
Melt butter in a large saute pan over medium-high heat. Add the onion and saute about 4 minutes, until softened. Add the mushrooms, garlic, salt, and Worcestershire sauce, and saute an additional 5 minutes. Add the white wine and pepper, and cook until most of the liquid has been absorbed, at least 5 minutes.
While the mushrooms cook, coat a griddle or large skillet with cooking spray and heat to high heat. Reduce heat to medium when it is preheated.
Lay a tortilla flat on the cooking surface, and sprinkle 1/4 cup Monterey Jack cheese over the whole tortilla. Top half with about 1/3 cup of the mushroom mixture, then sprinkle with a thin layer of goat cheese. Use a stiff spatula and fold each tortilla in half. Cook until light brown and crisp on the bottom, then carefully flip and cook until the other side has browned.
Transfer to a plate and keep warm in the oven. Repeat with remaining tortillas. To serve, cut each into 3-4 wedges, and serve with salsa for dipping.