Sunday Lunch

Image

There are a few recipes that need to go in here… so I’ll start with the simple.

Beets:

Fresh beets, cut up and boiled for 20 minutes. Then, drizzled with olive oil and sprinkled with salt. YUM!

Guacamole:

2 avocados, sliced and diced
the juice of 1 lime
1/4 sweet onion
splash of hot sauce
1 small bunch of FRESH cilantro (about 1/4 cup)
grape tomatoes sliced in half (I used around 10)

Shrimp Caprese Orzo Pasta

Original recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2746948

Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 4

 

Ingredients

Orzo Pasta, 1 cup 
Grape Tomatoes cut in 1/2, 1 cup 
1/2 tsp minced garlic
Basil, 1 tbsp
 White Balsamic Vinegar, 1 tbsp 
Salt, 1 dash
Pepper, black, 1 dash
*Extra Virgin Olive Oil, 1 tbsp
Juice of 1 lemon, plus the zest
Shrimp, raw, 10 medium
1/4 of a cucumber, sliced
FRESH mozzarella cut into slices
While orzo pasta is cooking according to box instructions, mix the tomatoes, half the garlic, the basil, balsamic vinegar, salt, pepper, and mozzarella cheese in a serving dish.In the oven, at 350 degrees, cook shrimp in the remaining garlic and the EVOO. About 8-15 minutes (depending on size and if they were frozen).

Drain pasta and stir together with diced tomato mixture and then top with cooked shrimp.

Serving Size: Makes 3-4 Dinner Portions

Number of Servings: 4

1/2 tsp. minced garlic

 

Greek Chicken:

adapted from this recipe: http://www.budgetbytes.com/2013/06/greek-marinated-chicken/

Ingredients
  • 1 cup plain greek yogurt
  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • ½ Tbsp dried oregano $0.08
  • 1/2 small bunch fresh parsley, chopped
  • 1 medium lemon
  • ½ tsp ground himalayan sea salt
  • freshly cracked pepper $0.05
  • ¼ bunch fresh parsley $0.20
  • 3½ to 4 lbs chicken pieces $6.86
  • Instructions
    1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
    2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
    3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
    4. To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

 

 

Advertisements

3 thoughts on “Sunday Lunch

  1. Pingback: Copy-Cat Chipotle Burrito Bowls! (With quick chips) | Dancin' and Cookin' in the Kitchen!

  2. Pingback: Greek Chicken Wraps | Dancin' and Cookin' in the Kitchen!

  3. Pingback: Cowboy Burgers and Homemade Fries | Dancin' and Cookin' in the Kitchen!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s