Veggie Burgers

AND THEY SHOULD LOOK LIKE THESE (but even better, of course):

Enough for 4 burgers. I thoroughly washed everything already. Why doesn't traders have alfalfa sprouts anymore?? I'm trying out the organic pea shoots instead (tell me what you think).

1. cook veggie burgers according to stove-top directions. although my tj lady said they're best in the oven. don't know how long or at what temp...
2. place patty on piece of lettuce.
3. top with 1/4 of the edamame hummis.
4. then carrot slaw. then tomato. then cucumber. then pea shoots.
5. finish off with the cheese crisps i'm experimenting with (i was inspired by chapter one).
6. finish with the top piece of lettuce and enjoy!

Serve with a side of sweet potato fries.

RECIPE HERE

Pizza Bianca

This is from my favorite cooking magazine, Martha Stewart Food. I had a very similar recipe made for our fam by my friend Kelly, after Charlie was born. Hers was way more gourmet, but this one is still delicious, super easy, and affordable. Pair it with your favorite wine, some good dessert, and you're set.

INGREDIENTS
pizza dough (I love TJ's herb & garlic dough)
1/2 cup ricotta cheese
2 garlic cloves, minced
1.5 cups shredded mozzarella cheese
1/3 cup grated parmesan
2 cups baby arugula

DIRECTIONS
Preheat oven to 500 (I know!!). Dust work surface with flour and roll out dough. Transfer to pizza pan/stone or baking sheet. In bowl, stir ricotta, 1 tbsp oil, and garlic; season with salt/pepper. Spread ricotta mixture on dough, leaving border for crust. Top with mozzarella, then parmesan. Brush 1 tsp oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12-14 minutes. In a small bowl, toss arugula with 1 tsp oil and season to taste with salt/pepper. Top pizza with arugula and serve!

Sunburst Avocado Salad

INGREDIENTS
4 whole wheat tortillas (10-inch), warmed
1/2 pound chicken, cut into cubes
1/2 cup of my mom's vinaigrette dressing (see below)
1 1/2 tablespoons cocktail sauce
2 blood oranges (or 1 grapefruit), peeled and sectioned
1 avocado, peeled, pitted and diced
1/8 cup chopped toasted pecans
1 bag (about 8 ounces) salad greens

DIRECTIONS
Heat the oven to 400°F. Line 4 (7-inch) oven-safe bowls with 1 tortilla each. Place the bowls onto a baking sheet.

Bake for 10 minutes or until the tortillas are golden brown and crisp. Let the tortillas cool in the bowls on a wire rack for 10 minutes. Remove the tortillas from the bowls and let cool completely on a wire rack.

Stir the chicken, half the dressing and the cocktail sauce in a medium bowl. Cover and refrigerate for 20 minutes. Stir in the blood oranges, avocado and pecans.

Divide the greens among the tortillas. Top with the chicken mixture. Drizzle with the remaining dressing.

Mom's Vinaigrette
2 tsp salt
2 tsp pepper
1/2 cup sugar
1/2 cup orange muscat champagne vinegar (tj's)
1 cup oil

Chicken Lettuce Wraps

Prepping! This week's contents include: 1 bag of chicken mixture. 1 head of lettuce. 1 bag of frozen gyoza from Japanese market. Dipping sauce for gyoza (can also be used as extra sauce in wraps).

Ingredients
1 teriyaki-flavored rotisserie chicken
1/4 cup red pepper, diced small
1/4 cup water chestnuts, diced small
1/4 cup bamboo shoots, diced small
2 tablespoons thinly sliced green onion
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon minced fresh ginger
2 cloves garlic - minced
12 lettuce leaves

Directions
1. Remove meat only from rotisserie chicken and dice small. This should give you about 2 cups of diced chicken.
2. Heat the oil in a large skillet on medium-high heat. Add chicken and remaining ingredients.
3. Cook until heated through -- about 5 minutes.
4. Serve with lettuce leaves for wrapping.
(recipe credit here)

CHANGES? Next time instead of rotisserie, I would marinate chicken breasts in teriyaki sauce, cook and cube. The rotisserie shredded too thin and I didn't love the texture.

Side dish: Gyoza (instead of that asian salad)!

Veggie Lasagna

This recipe is from the Trader Joe's Cookbook. We ate ours last night and it was REALLY good. This thing was so quick and easy to make too, which is what I'm looking for these last days of pregnancy when I can only stay on my feet for so long. The ingredients for this one were a little pricey, so I don't know if I'll do it again, but it is an awesome meal for quick and yummy.

Your directions:
Cook at 350 for 30 minutes. Uncover and cook another 15 minutes. Let it sit for 10 minutes and sprinkle the Italian Parsley on top before serving. Side: Ceasar salad with garlic croutons and freshly grated parmesan.

Enjoy!!

Mexican Casserole

Photo to come... maybe of us eating tonight. This is such a staple recipe in our house and I do it for moms who have a new baby and get rave reviews. It's so filling and leftovers taste great. I just love Mexican food....

INGREDIENTS
1 rotisserie chicken (I get mine from Costco because they seem bigger/juicier/tastier and I know they add no hormones/steroids)
1 red bell pepper, diced
1 can organic tomatoes, diced w/ juices
1 can organic black beans, drained/rinsed
1 sm can diced green chilis
1/2 bag of frozen roasted corn (from Trader Joes)
1.5 cups salsa (again, my fave is kirkland brand medium salsa)
1/2 cup monterey jack cheese, shredded
1 tbsp chopped fresh cilantro
1/2 tsp ground cumin
salt & pepper to taste

Four 8-inch flour (or corn) tortillas, cut into quarters
Tortilla chips
1/2 cup monterey jack cheese, shredded

DIRECTIONS
Preheat oven to 350. Shred up the meat from rotisserie chicken and place in large bowl. Stir in the rest of the ingredients, except for the last 3. Place the torn tortilla's on the bottom and sides of a casserole dish. Pour chicken mixture in and then scatter the chips on top. Cover and bake for 30 minutes. Uncover, sprinkle with the cheese, and bake uncovered until the top is golden and crusty, about 15 minutes.

We eat it just as it is. But you can always add quac, sour cream, or whatever you like. Serve with your Mexican salad: Mixed greens, crunched up organic blue corn tortilla chips, cilantro dressing

Black Bean and Tomato Quinoa

Oven-Fried Chicken Chimichangas

From www.campbellskitchen.com


2/3 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Fresh cilantro leaves

Stir the salsa, cumin, oregano, chicken, cheese and onions in a medium bowl.

Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional salsa. Garnish with cilantro.

Tonights Side: Trader Joe's low fat organic refried pinto beans - salsa styled

Grilled Lemon-Oregano Chicken Drumsticks

J... you missed this one when you were in Seattle. We took them as appetizers over to my parents house to watch the Oscars and it was a hit. My side dish was heather's green beans from pioneer woman.

From Epicurious.com

INGREDIENTS

2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh oregano
2 garlic cloves, pressed
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons coarse kosher salt
1 teaspoon finely grated lemon peel
8 chicken drumsticks


INSTRUCTIONS

Whisk first 6 ingredients in small bowl. Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag; add chicken and seal. Turn bag to coat chicken. Marinate at room temperature 30 minutes or in refrigerator up to 2 days, turning occasionally.
Prepare barbecue (medium-high heat). Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes. Transfer to plates and serve.