Lindsay’s Recipes Day 1

Breakfast:

Garden Frittata (can be used for brunch or for a twist as dinner… good summer recipe.)

Ingredients:

• 1 cup julienned zucchini
•Ł cup chopped spinach
• 1/2 cup freshly chopped basil
• 1 tsp kosher salt
• 1/2 cup soy milk
• 8 free range chicken eggs, beaten
• 1 large fresh tomato, sliced
• 1/2 cup grated parmesan
• 1 cup plain yogurt

Directions:

Preheat oven to 350F. Mix the first six ingredients in large bowl. Pour into 8″ baking dish. Place in oven for five minutes until the mixture begins to set.

Cover top with single layer of tomato slices. Sprinkle parmesan cheese on top. Spoon yogurt over the top.

Place under broiler until browned and bubbly. Serve warm and enjoy!

Yields: 6 servings

Lunch:

Southwestern Tofu Wraps

Ingredients:

• 4 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 8 ounces firm tofu, drained, patted dry, crumbled
• 1/2 cup chopped red onion
• 1/3 cup chopped fresh cilantro
• 1 garlic clove, minced
• 4  7 to 8-inch-diameter flour tortillas
• 2 cups thinly sliced lettuce leaves
• 1 cup spicy tomato salsa
Directions:
Whisk 3 tablespoons lime juice and oil in medium bowl. Add tofu, onion, cilantro and garlic and toss to blend. Season to taste with salt and pepper. Let marinate 20 minutes.
Preheat oven to 3Ȓ°F. Wrap tortillas in foil. Place in oven until heated through, about 10 minutes. Meanwhile, toss lettuce with 1 tablespoon lime juice in small bowl.
Place 1 tortilla on each of 4 plates. Place layer of lettuce down center of each tortilla. Top with tofu mixture, dividing equally. Spoon 1 1/2 tablespoons salsa over each. Roll up tortillas. Serve, passing remaining salsa separately.
Yields: 4 servings
Snack:
Granola Bars
Ingredients:
• 8 ounces old-fashioned rolled oats, about 2 cups (you could sub puffed brown rice, or millet or barley)
• 1 1/2 ounces raw sunflower seeds, about 1/2 cup
• 3 ounces sliced almonds, about 1 cup
• 1 1/2 ounces wheat germ, about 1/2 cup
• 6 ounces honey, about 1/2 cup
• 1 3/4 ounces dark brown sugar, about 1/4 cup packed (you can leave this out or sub dried unsweetened coconut)
• 1-ounce unsalted butter, plus extra for pan
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries, blueberries or cranberries
• add some flax seeds, amount to your liking – it’s good for you and will give the bars a nice chewy texture

Directions:

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.

Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

You can vary this recipe with other nut and fruit mixtures. For example, I like to use pecans and cinnamon and the basics for one spin on the recipe.

Yields: 16 bars

Dinner:

Chicken Tikka

Ingredients:

• 1 cup plain yogurt (any fat level)
• 4 skinless breasts of chicken
• 3 cloves garlic
• 1 tsp. salt
• 1/4 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• Optional for kebabs – slices of red, yellow, or green bell pepper, mushrooms, squash, zucchini and onion

Directions:

Create a marinade for the chicken – mix cumin, salt, paprika, garlic, black pepper and yogurt in a bowl.

Cut the chicken breasts into 2″ cubes. Marinate the chicken in the yogurt for about 1 hour- not more than that. The yogurt imparts a wonderful tenderness to the chicken, and the paprika will soak into it, making it a lovely red color!

Put chicken pieces on skewers, optionally interspersed with veggies. Good tip: use a veggie at each end of the kebab like “bookends” to keep the chicken from sliding off when you put it on the grill.

Yields: 6 chicken kebabs