Super Salad

This salad is a delicious way to enjoy some nutritional powerhouses! It is sweet and earthy.  I love anything that combines fruit, nuts, and cheese so this salad is one of my favorites!

 

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Super Salad

Ingredients

  • 3 or 4 large beets scrubbed and trimmed
  • 1/3 cup walnuts chopped
  • 1 Tbs butter
  • 2 Tbs honey
  • 1 bunch spinach about 10 oz
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 ounces goat cheese

Instructions

  1. Preheat oven to 400° F.

  2. Wrap the beets in foil and roast in the oven until tender, about 1 hour. Open foil and let cool, then peel with paper towel and dice.
  3. Heat butter over medium heat in a non-stick skillet. Mix in honey then add walnuts. Cook and stir for about 5 minutes until coated and toasted. Pour onto baking sheet (lined with foil or parchment) and spread with spatula to cool.
  4. Wisk together orange juice concentrate, balsamic vinegar, and olive oil to make dressing.
  5. Place spinach onto plates. Top with walnuts, beets, and dabs of goat cheese. Drizzle with dressing and enjoy!!

1 Pan Chicken Dinner

I love a meal with easy cleanup!  For even easier clean up, line the pan with foil.  The flavors of the chicken, potatoes, beans and tomatoes all blend together in this tasty dish.  You don’t even have to peel the potatoes or cut the tomatoes.

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1 Pan Chicken Dinner

Ingredients

  • ¼ cup balsamic vinegar
  • 2 Tbs honey
  • 1 Tbs Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp fresh basil
  • Salt & Pepper
  • 4 chicken breasts skinless and boneless
  • 1 lb red potatoes quartered
  • 1 lb green beans ends removed
  • 1 Tbs olive oil
  • 2 cups cherry tomatoes

Instructions

  1. Add the balsamic vinegar, honey, mustard, garlic, basil, salt and pepper in zip top bag. 

  2. Squeeze to mix then add 4 boneless, skinless chicken breasts. Marinate, in refrigerator, at least 30 minutes (or overnight).
  3. Preheat oven to 400°. To a baking pan and add potatoes and green beans, with ends removed. Drizzle veggies with olive oil, salt, and pepper and mix to coat.

  4. Cook potatoes and beans for 25 minutes, then pull tray out and add 2 cups cherry tomatoes to the veggies and top with the chicken (discard the marinade) and roast in oven about 30 more minutes or until chicken is 165° and cooked through.