2 ripe medium avocados, fleshed and diced
4oz feta (block will yield best taste and texture)
3 medium Roma tomatoes, seeded and diced
1/3 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped parsley (or cilantro)
1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar (or white vinegar)
1/2 tsp fine sea salt, or to taste
1.Check avocados: Make sure your avocados aren’t too soft so they hold their texture better.
2.Cut 4oz block of feta into cubes.
3.Add all ingredients: In a medium bowl add diced avocado, feta, diced tomatoes, diced red onion, minced garlic, chopped parsley or cilantro, extra virgin olive oil and vinegar. Sprinkle with salt.
4.Gently fold together ingredients with large spoon until combined. Be careful not to mash avocado.
5.Serve: Transfer dip to serving bowl, serve with crackers, chips, flatbread or on it’s own.
1 package (16 ounces) elbow macaroni
1c reduced-fat mayonnaise
3-4 Tbsp water or 2% milk
2 Tbsp red wine vinegar
1 Tbsp sugar
1 1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1 small sweet yellow, orange, or red pepper, finely chopped
1 small green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
2 Tbsp minced fresh parsley
1.Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
2.In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving.
3.To serve, stir in reserved dressing. Sprinkle with parsley.
2 cups cooked chicken, shredded or sliced/diced
1 cup black bean, drained and rinsed
1 cup corn (fresh or frozen)
2 cups enchilada sauce
2 pounds zucchini (2-4 medium-large), sliced thinly lengthwise
1 cup cheddar cheese, shredded
2 Tbsp cilantro, chopped (optional)
1. Mix the chicken, beans, corn and 1 cup of the enchilada sauce.
2.Spread 1/2 cup enchilada sauce over the bottom of a large baking pan/dish.
3.Place 2-3 slices of zucchini down on a working surface (enough slices to form a 3-4inch wide roll), overlapped a little, and place 2-3 tablespoons of the chicken filling on, before rolling up and placing in the baking pan. Repeat until all of the filling and zucchini has been used, about 24 rolls.
4.Drizzle the remaining 1/2 cup enchilada sauce on the top of the rolls, followed by the cheese.
5.Bake in a preheated 375°F/190°C oven until the cheese has melted and the sides are bubbling, about 20-25 minutes.
6.Enjoy, garnished with cilantro!
1 cup uncooked orzo
2 mini cucumbers (or 1/2 English cucumber) chopped
1 cup little tomatoes (grape/cherry/etc.) cut into quarters
2 Tbsp red onion chopped
2 cups (loosely packed) fresh arugula optional
2 cups cooked/rotisserie chicken
1/2 cup freshly grated parmesan cheese
2 Tbsp fresh basil sliced thin
1.5 Tbsp lemon juice and zest of 1 lemon
2.5 Tbsp olive oil
1 tsp honey
1 clove garlic minced
Salt and pepper to taste
1.Boil a slated pot of water and cook the orzo al dente according to package directions. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
2.Meanwhile, prep all the salad ingredients and add them to the vowl. If you’re not going to eat the salad right away, I suggest skipping the arugula.
3.Marinade for at least 8 hours or overnight and grill. Enjoy!
1 1/4 pounds chopped zucchini (2 medium)
1 Tbsp butter
1 Tbsp minced garlic (3 cloves)
1 scallion, thinly sliced
1-2 tsp fresh lemon juice or red wine vinegar, optional
1/4 cup fresh grated parmesan or pecorino cheese, optional
Salt and fresh ground black pepper
1.Cut the zucchini to your liking. You can slice the zucchini into rounds, cut into half moons or chop into bitesize pieces.
2.Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally until the zucchini is browned in places and tender, 3-5 minutes.
3.Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using). Taste, and then season with a pinch of salt and black pepper. Serve immediately.