Category Archives: Lunch

Ham, Apple and Brie Quesadilla

07 Wednesday Sep 2016

Posted by in Appetizers, Dinner, Lunch, Quick and Easy

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Ham, Apple and Brie Quesadilla

Who doesn’t love a good quesadilla?  To me, the combo of gooey cheese and a crispy tortilla is the ultimate comfort food!  This spin on the classic food makes the perfect lunch or dinner!

Ham, Apple and Brie Quesadilla
Yield:  1 serving
Time: 15-20 minutes total

1 large flour tortilla
1½ tbsp. strawberry jam
1 oz. brie, thinly sliced
1 oz. shredded Gouda
1 oz. shredded pepper jack cheese
4 slices of deli ham, diced up
½ tsp. dried rosemary
¼ of an apple, very thinly sliced (I used a Honeycrisp, but use whatever you like!)

  1. Spread the strawberry jam over the entire top surface of the tortilla.  Arrange the slices of brie and shredded pepper jack across half of the tortilla.  Top with the slices of apple and deli ham.  Sprinkle with rosemary and Gouda.
  2. Transfer the tortilla, still open (with toppings covering half of it) to a large non-stick skillet over medium heat.  Cook over medium heat for about 4 minutes, then fold the tortilla in half.  Continue cooking over medium heat until the bottom of the tortilla begins to get golden brown and slightly crispy (about 3-4 minutes).  Flip the quesadilla over to brown the other side of the tortilla.  Once both sides are golden brown, remove from the skillet and cut into thirds.
  3. Enjoy!

PDF to Print Recipe for Ham, Apple and Brie Quesadilla

Orange Mint Orzo Salad

24 Monday Aug 2015

Posted by in Dinner, Fruit, Healthy, Lunch, Quick and Easy, Salad, Vegetarian

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Orange Mint Orzo Salad

I created this refreshing pasta salad for my housewarming party, which happened to be on a hot summer day.  I wanted to make a pasta salad that wouldn’t be too heavy.  Additionally, its dressing didn’t use a base of mayo or other creamy ingredients, so there was no need to worry about it sitting out in the heat for an hour or two.  My sister loved it so much that she requested I bring a big bowl of this orzo salad to her son’s birthday party this weekend.  The unexpected flavor combination was a hit with the kids and adults alike!  Try it for your next BBQ…perhaps Labor Day?!

Orange Mint Orzo Salad
Time:  40 minutes total
Yield:  12 servings

1 lb. orzo
¼ cup extra virgin olive oil
3 tbsp. lemon juice (or orange juice)
¼ tsp. salt
1/8 tsp. fresh ground pepper
zest of one orange (can come from one of the four below)
4 navel oranges
2 cucumbers
1 large bunch mint
16 oz. frozen edamame, defrosted
2 cups crumbled feta

  1. Cook the orzo according to the package instructions.  (To maximize on time, start on step 2 while it’s cooking.)  Once cooked, drain and rinse with cold water.
  2. Prepare the dressing:  Place the following ingredients into a small mixing bowl:  olive oil, lemon/orange juice, salt, and pepper.  Zest one of the oranges (after washing it thoroughly) and add it to the bowl.  Whisk all of the ingredients together and set aside.
  3. Peel the oranges and dice them into bite-sized pieces.  Place in a large mixing bowl.
  4. Remove the seeds from the cucumbers.  I find the easiest way to do this is to cut the cucumber in half along its length.  Cut it in half along its length again, so that it’s quartered and the seeds are exposed.  Slice the seeds out and discard.  Dice the flesh of the cucumbers into bite-sized pieces.  Place into a large mixing bowl with the oranges.
  5. Coarsely chop the mint and add it to the cucumbers and oranges.  Stir in the defrosted edamame and feta.  Add the orzo, and pour the dressing over top.  Toss to evenly coat all of the ingredients with the dressing.

Link to PDF to Print Recipe for Orange Mint Orzo Salad

 

Tijuana Caesar Salad

29 Wednesday Apr 2015

Posted by in Dinner, Healthy, Lunch, Quick and Easy, Salad, Vegetarian

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Tijuana Caesar Salad

Did you know that Caesar salad actually originated in Mexico?  It’s true!  The story goes like this:  apparently an Italian chef named Caesar Cardini created the salad at his restaurant in Tijuana when hungry customers arrived and the restaurant was running very low on food.  He didn’t want to send them away hungry, so he combined whatever ingredients he could find and voila–Caesar salad!

Here’s my South-of-the-Border version of the classic.  It makes for a great side dish to a Mexican-themed dinner, on Cinco de Mayo or any day of the year!  I absolutely love the Cilantro Jalapeno Agave dressing!  I hope you will as well.

Tijuana Caesar Salad
Yield:  4 servings
Time:  30 minutes total

For the salad:
8 cups romaine lettuce, roughly chopped
¼ cup fresh cilantro, coarsely chopped
2 oz. Parmesan cheese, finely shredded (I use a Microplane zester to get it super light and fluffy)

For the tortilla strip croutons:
2 flour tortillas
2 tbsp. extra virgin olive oil
½ tsp. chili powder
½ tsp. dried cilantro
¼ tsp. garlic powder
½ tsp. coarse sea salt

For the Cilantro Jalapeno Agave dressing:
2/3 cup plain yogurt
½ cup extra virgin olive oil
1 tbsp. agave (or honey)
¼ cup lime juice
2 tbsp. finely diced cilantro
1 tbsp. finely diced fresh jalapeno
½ tsp. salt

1.  Prepare the tortilla strips:  Preheat the oven to 400ºF.  Lightly grease a baking sheet and set aside.  Cut the tortillas into bite-sized pieces (roughly ¾-inch squares) and place in a medium-sized bowl.  Whisk together the olive oil, chili powder, cilantro, and garlic powder.  Pour over the tortillas and toss to coat evenly. Arrange the tortillas in a single layer on the prepared baking sheet.  Sprinkle with sea salt.  Bake at 400ºF for 12 minutes, then finish by broiling for 2-4 minutes, until golden brown.  Remove from oven and set aside to allow the strips to come to room temperature.

2.  Prepare the dressing:  Whisk all ingredients together.

3.  Toss the lettuce, cilantro and Parmesan cheese together in a large mixing bowl.  Drizzle in half of the dressing and two large handfuls of tortilla strips.  Toss to coat.  Serve with the remaining dressing and tortilla strips on the side, adding more as desired.

PDF to Print Recipe for Tijuana Caesar Salad

Honey Mustard Glazed Chicken Salad

06 Tuesday Jan 2015

Posted by in Dinner, Healthy, Lunch, Quick and Easy, Salad

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Honey Mustard Glazed Chicken Salad

Happy 2015!!  I can’t believe we’re already into a new year.  I’m sure many of you are vowing to be healthier this year, whether that involves more exercise, healthier meals, or a combination of the two.  I hope that some of my healthy recipes like this one will help encourage you to keep going with the health kick, inspiring you to realize that healthy food is actually quite delicious and you don’t need to feel like you’re sacrificing flavor or constantly hearing your stomach grumble for more food!  My husband and I jump-started our resolution this year and made a commitment to end December weighing less and being more toned than we started it.  It’s the first December in our lives that we LOST weight instead of GAINED and it feels fantastic!  I feel like we’re already starting 2015 off on the right foot and salads like this have helped us get here.  This truly is one awesome salad!  It’s healthy and light but will fill you up and leave you feeling satisfied thanks to the barley and lentils, making it perfect for either lunch or dinner.

Honey Mustard Glazed Chicken Salad
Time:  20 minutes total
Yield:  4 dinner-sized servings

For the chicken:
4 fully cooked chicken breasts*
6 tbsp. Dijon mustard
6 tbsp. honey
2 tbsp. agave nectar

For the salad:
8 cups mixed greens
about 30 cherry tomatoes
2 carrots, diced
2 red bell peppers, diced
1 cucumber, diced
½ cup shredded cheddar cheese
1½ cup cooked green lentils
¾ cup cooked barley

For the dressing:
¾ cup extra virgin olive oil (EVOO)
¼ cup canola oil
2 tbsp. balsamic vinegar
2 tsp. lemon juice
6 tbsp. orange juice
2 tsp. Dijon mustard
1 tsp. honey
salt and pepper

1.  In a small mixing bowl, whisk together the 6 tbsp Dijon mustard, 6 tbsp honey and 2 tbsp agave nectar.  Dice up the cooked chicken breast and toss in the honey mustard sauce.  Transfer to a saucepan and warm over medium-low heat as you prepare the salads, stirring occasionally.

2.  Toss all salad ingredients together in a large mixing bowl.

3.  Whisk together all ingredients for the dressing.

4.  Plate the salad onto four serving plates.  Top with honey mustard glazed chicken and drizzle with dressing.  Enjoy!

*My preferred method of cooking chicken breasts for recipes such as this one is to: Bring a saucepan of water to a boil.  Drop in the raw chicken breasts, and allow to boil for 15 minutes.  Remove cooked chicken from the hot water using tongs and allow to cool before storing in your refrigerator for up to five days.

PDF to Print Recipe for Honey Mustard Glazed Chicken Salad

Turkey Pear-ed with Bleu

13 Thursday Nov 2014

Posted by in Healthy, Lunch, Quick and Easy, Salad

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Turkey Pear'ed with Bleu

I love mixing and matching ingredients to invent new seasonal salads.  This is one of my favorites right now because it contains great autumn flavors and a variety of textures.

Turkey Pear-ed with Blue
Yield:  1 salad serving
Time:  15 minutes total

2 cups baby arugula, rinsed
2 oz. roasted turkey, diced
1 oz. bleu cheese, crumbled
1 fresh pear, sliced
1 handful dried cranberries
your favorite salad dressing (I recommend a raspberry vinaigrette or Brianna’s Blush Wine Vinaigrette)

Combine all of the ingredients together in a bowl.  Toss to coat with dressing.  Enjoy!

PDF to Print Recipe for Turkey Pear’ed with Bleu