Vegetable Lentil Salad

This salad is a great way to eat a lot of vegetables in a healthy way. I loved all the color in it. When you eat a rainbow of colors you know you are getting a nice mixture of nutrients. You get a added bonus of lentils, chia, and quinoa. You get some nice protein in it. I have a nice hand chopper that cubes the vegetables. That makes it really easy. You can find it at Walmart or any store that carries kitchen tools. This is so healthy and good. Winner! Winner!

Ingredients

1 C lentils cooked
1/3 C quinoa cooked (red adds great color
1/3 C chia *optional
1/4 C chopped purple onion
1 sweet potato cooked and cubed
1/4 C yellow pepper chopped in cubes
1/4 C red pepper chopped in cubes
1/2 C zucchini  chopped
1/2 C avocado chopped
2 Roma tomatoes chopped in small pieces
1/4 C cilantro chopped up
juice from one lime
1 tsp salt
1/4 tsp ground pepper
1/4 tsp chili powder

Directions
1. Toss all the ingredients in a bowl except juice, salt, pepper and chili powder.
2. Then squeeze on the juice and pour in salt, pepper and chili powder. Toss into salad.
3. Serve at once for best results or cover in an air tight container and put in the fridge until ready to serve.
4. Keep leftovers in airtight container in the fridge.

Mexican Cornbread Salad (layered)

I made this yummy salad for my family yesterday. We enjoyed it as we watched LDS  General Conference Yesterday. Its some thing we do twice a year. It is always a sweet time. The salad was a great addition and got enjoyed by all. I only have a little remaining for my lunch today. :) We also enjoyed a beautiful hike up in the mountains behind our house this weekend. The colors of the leaves are so pretty. I loved breathing the fresh air up there too. We live in a beautiful world.  I hope that you had a nice weekend with your family or friends.

This salad has so many wonderful flavors in it. It is a great combination.

 Ranch Cashew Salad dressing

1 C unsalted cashew pieces soaked at least 15 min *
1/4 C almond milk
1/2 C water
1 tsp salt
1/4 tsp cumin
1/4 tsp chili powder
2 T fresh lemon juice
1/4 C dried parsley
1 tsp garlic powder
2 T dried onion pieces

1. Pour drained cashew pieces in the blender with the remaining ingredients. Blend until smooth.
2. Store in the fridge until ready to use.
* I put the cashews soaking in water in the microwave for 1 min. It speeds up the soaking process.

Layered Cornbread Salad

Ingredients

1 8x8 cornbread * Here is a whole grain recipe
2 cans black beans drained and washed
2 cans of whole kernel corn drained
2 1/2 C of cheese
2 C mixed salad greens
6 green onions chopped up
3 celery stalks chopped
ranch cashew dressing above or ranch dressing of your choice
5-6  Roma tomatoes chopped up
1/4 chopped cilantro
juice from one lime

Directions  Feeds 12-15

1. Crumble half of the cornbread into the bottom of a large salad bowl.
2. Next layer spread evenly one can of the beans on to the cornbread.
3.  Next layer one can of the corn spread evenly on the beans
4.  Spread on the salad dressing evenly on top of the beans.
5. Spread around the celery.
6. Distribute half of the green onions on top of the celery.
7. Pour 1/2 of the cheese evenly on top of the celery.
8. Crumble the rest of the cornbread on top of the celery.
9. Spread around the mixed salad greens on top.
10. Spread around the other can of black beans.
11. Pour evenly the corn over the beans.
12. Pour on the remaining cheese over the top.
13. Spread the tomatoes on top of the cheese.
14. Then sprinkle on the rest of the green onions.
15. Garnish with cilantro. Squeeze the lime all over the top of the salad.
16. Cover and store in the fridge until ready to serve or serve at once.
17. Enjoy!

Green Curry Chicken with Brown Rice

A couple of days ago one of my daughters came to make some freezer meals. This is one of the meals that she made. She let us have some too. It is always fun to have someone else to make your dinner. We enjoyed her company as well. It is always a treat to have our family come home.

This is a yummy meal. That we enjoyed for dinner. :) Thanks to my sweet daughter.

Ingredients: Serves 3-4
4 green onion washed and chopped up
1/2 of a small can of green chilies
1 small piece of ginger peeled
2 cloves of garlic
1 1/2 tsp fish sauce
nice handful of fresh cilantro
3 T water
2 T grapeseed oil
4 boneless chicken breasts cut in cubes
1 green pepper. sliced in thin pieces
1 can of coconut milk
salt and pepper to taste
3 C cooked brown rice

Directions:
1. Place in blender or food processor green onions, chilies, ginger, garlic, fish sauce, and water. Blend until it turns into a nice smooth paste.
2. Heat  1 T of the oil on medium heat. Brown chicken on both sides. Take out of the pan and place in dish.
3. Heat 1 T oil and cook the peppers for a couple minutes. Then stir in the paste. Stir and fry together a couple of minutes. The mixture should thicken up.
4. Pour the chicken back in along with the coconut milk. Bring the mixture to a boil. Turn down the heat. Put a lid over the skillet. Allow some space for a little air to escape. Simmer for 10 min.
5. Serve over hot brown rice.
* This could freeze nicely in an airtight container.   

Homemade Salsa

Yum! Homemade Salsa is always a hit at our house. Once you eat homemade it is hard to go back to the store bought. We have gotten spoiled.

Ingredients:
4 Roma Tomatoes* optional (You don't have to  use these)
1 16oz can of diced tomatoes
 1/4 white onion
1 small can of green chilies
1 clove of garlic
1 handful of washed cilantro
1/2 fresh jalapeno seeded
2 T fresh lime juice
salt and pepper to taste

Directions:
1. Pour all the ingredients into the blender and pulse a couple times. Don"t blend to much if you want it chunky. Serve fresh is best.  Enjoy

Mushroom Pilaf

It is always fun to find new ways to serve brown rice. This was a great mixture, that complimented the brown rice. It made a tasty addition to our meal. It had a nice flavor, and we felt very satisfied after eating it.

Ingredients:
3-4 C cooked brown rice
1 bunch chopped green onions
2 garlic cloves minced
3 cardamom pods or 1 1/2 tsp dried cardamom
4 T grape seed oil or coconut oil or another oil of your choosing
1 1/2 chopped mushrooms
1 tsp grated ginger
1/4 C water
3 T fresh cilantro and some for garnish
salt and pepper to taste prefrence

Directions:
1. In a pot or large skillet, pour in 2 T oil , garlic, green onions. cardamom. brown for 3-4 min.

2. Pour in 2T more of oil and mushrooms and then cook and stir 2-3 min.

3. Add rice ginger, and, water. Simmer for 8- 10 min. On low heat.

4. Remove cardamom pods. Making sure the seeds have all come out. Toss in fresh cilantro and garish with some fresh cilantro.