Carrots and Leeks

 It is fun to find new ways to eat vegetables. I have found that if I put some effort into the preparation of my vegetables I enjoy eating them.  It is fun to find new ways to eat them too. I am always looking for new vegetables to try. This way a yummy dish. The combination of the orange and honey was a nice addition. They made a wonderful afternoon snack that I loved.

Ingredients

boiling salted water
2 C carrots stick cut in 1/4 pieces
1 leek sliced
1/3 C fresh orange juice
1 T honey
1/2 tsp thyme
2 T chia * optional
garnish with orange zest.

Directions

1. In a sauce pan on the stove add water and some salt. Bring the water to a boil on medium heat.
2. Add the vegetables and let them cook for 4 min.
3. Drain off the water and add the juice, honey, thyme, and *chia. Toss the vegetables until they are all covered. Garnish with orange zest. Eat them warm.

fun 

Summer Vegetables Quesadillas

Quesadillas are always a big hit at our house. So I thought it would be fun to add some Summer vegetables that are available right now. I love all the flavor that it adds to the quesadillas.

Ingredients

6 whole grain tortillas (make your own whole grain tortillas)
3 T oil (I used grape seed)
1 C chopped zucchini chopped
1 C yellow squash chopped
1/4 C purple onion chopped
2 green onion chopped
1/4 jalapeño chopped
1 C chopped red peppers
juice from 1/2 lime
1/4 C chopped cilantro chopped
1 tomato chopped up
1 C chopped cooked chicken * optional (for non vegetarian version)
1/2 C cheese ( I used mozzarella)
Salt and pepper to taste

garnish: 
chopped tomatoes
cilantro chopped
plain greek yogurt
salsa

Directions     Serves 6

1. Heat a skillet on medium heat put in zucchini, yellow squash, onion, green onion and jalapeño. Cook until softened. Stir in the lime juice
2. Toss in the tomatoes,  and optional *chicken and cook until just heated thoroughly. Take off the heat.
3. Place skillet on medium heat. Cook 2 tortillas on both sides until light golden. Place one on the skillet and then distribute 1/3 C of vegetable mixture on to the tortilla. Pour on 3 T cheese. Place another tortilla on top. Cook on both sides. If you have a quesadilla maker or tortilla maker to cook it in that would be easier.
4, Take off the heat once the cheese melts. Garnish with toppings and serve.

Eating Vegetables and Fruit

What you do in the Summertime. We are almost to Summer. I have been reading the importance of getting a minimum  of 5 servings of fruits and vegetables. Only one out of three people get that many.

I love all the health benefits you get from fruits and vegetables. :) It is good to eat a variety because they all have different benefits. One easy way to get a variety of nutrients is to get a variety of colors. There a great variety this time of year. So enjoy it. A new thing I learned is dark leafy greens like spinach can help in eye health. Interesting! 

It's important to make them easier to eat. One thing I am working on is to have them cut up in the fridge ready to eat. I know that I am apt to eat them more often that way. My son loves them with dip. That is an option too. I find that fruits and vegetables fill me up longer and I don't crave the unhealthy foods as much.    

Vegetable Dip

Ingredients
1 package of hidden valley buttermilk dressing
2 C plain yogurt

Directions
Mix together and eat! 

Cobb Salad (Easter Dinner or anytime)

I have found that bright colors and how it is presented adds to my enjoyment of eating vegetables. My husband has his Dads gift of making food look really nice. He has passed that on to my daughters. My husband made this for our early Easter dinner with our family yesterday. It was a big hit. It tasted delish. I can't wait till he has more time to cook with me. He is an amazing chef. 
This could make a great addition to your Easter meal. I love this time of new birth and the world coming alive with color. :)
 
 Ingredients

Romaine and Spinach washed and chopped up
tomatoes chopped up
frozen peas
cheese
bacon bits
other options: chopped celery, grated carrots, strawberries, purple onions, avocados,cucumbers, and ?


Salad Dressing options:

Raspberry Dressing  

Ingredients:

1 C Grapeseed Oil
1/4 white vinegar
1/4 raspberry sauce
2 to 3 T honey
*1/4 tsp salt and pepper (Optional)


Ranch dressing

1 pkg traditional ranch dressing packet
1 C mayo with olive oil
1 C buttermilk ( I used 1 C milk 1 T vinegar)
2 tomatillos husk removed diced
2 garlic cloves
juice from 1 lime
1 jalapeno seeds removed
1/2 bunch cilantro washed

Directions 


1. In serving bowl  make a bed with the greens covering the bottom.
2. Then make rows of vegetables going across the top.
3. Put ingredients for the dressing in the blender and blend a couple minutes. Serve dressing on the side.  
Happy Easter Week!
 


  
 

    

                     

Spring Veggie Slaw

This month's Recipe Redux theme is "The First Shoots of Spring," which refers not to the beautiful flowers popping up in your garden beds, but the lovely vegetables that come this time of year. We decided to make a veggie salad with a citrus dressing. Contrary to popular belief, salad dressings can be healthy!

Don't citrus and fresh snap peas just sound like spring? We thought so. The colors and freshness of these veggies are sure you get you feeling healthy and chipper.

Look at that lovely spring rainbow!

Ingredients

Dressing:
1/4 C orange
2 Tbsp rice milk
1 1/2 Tbsp honey
1/8 tsp salt
1/2 tsp lime juice
1 T chia

Salad:
1/4 purple onion
1/2 zucchini
5 radishes
7-8 baby carrots
2 Roma tomatoes
1/2 English cucumber
3 green onions
7-8 snap peas
pumpkin or sunflower seeds (optional)
salt and pepper to taste


Directions

1. Mix dressing ingredients. Put in fridge while preparing the vegetables to let thicken. The Chia works as the thickening agent in the dressing. :)

2. Chop all salad ingredients into bit-sized pieces.

3. Mix salad and dressing together. Serve.

White Northern Beans with Vegetables on a Tortilla

I have been finding more ways to incorporate a variety of beans into my diet as well as my families. The more I read about the nutritional value and the benefits of eating them It gets me more motivated. It is also been said that the more you eat beans it is easier for your system to digest them because they are use to them. Here are some health benefits to Northern Beans. I have enjoyed making them in my pressure cooker but if you are in a hurry you can just used canned beans. Loved this veggie wash that I got from Desiree.:) Thanks Desiree.

Ingredients:
2 C northern beans* Mashed
1/2 tsp cumin 
1/4 tsp chili powder
3/4 tsp salt
2 avocados chopped up
3-4 Roma tomatoes chopped
4-5 green onions chopped
1/2 chopped jalapeno if desired
1/4 purple onion chopped up
juice from a fresh lime
10 whole grain tortillas (Homemade are wonderful)

Directions:

1. Mash Beans in a bowl with cumin, chili powder, and salt. Set aside.

2. Put all the cut up vegetables in a bowl and toss with the lime juice.

3. Spread the beans on the tortillas and then put the vegetable mixture on top. You can squeeze on extra lime juice if desired.

* Cooking  Beans in pressure cooker. 1. Rinse the beans. 2. Put in the pressure cooker. 1 C of beans to 2 C water, and 1 T coconut oil. 3. Set on high pressure for 30 min. and let the pressure release on its on if you aren't in a hurry. It is very simple. If you have time the night before you can soak them ahead. You can also add 1/2 tsp of baking soda while cooking them to add extra potassium.   

Italian Harvest Soup and 300th Post Giveaway!

This is our 300th post! Time has really flown. We will be giving a $10 Amazon gift card to a randomly selected comment. Just leave a comment telling us how we can make our posts more useful for a chance to win. We'd love to hear about what kinds recipes you want to see more of, etc. We will take comments till Friday! Thanks for reading!


I happy to report that my son's collar bone is making progress. He made it through a day of school, so things are looking up on that front. It is a great time of year to be making some wonderful soups. Some of my family members are not big fans of soup, but I try to slip them in for dinner every once in a while. :) I have found the smaller the pieces of vegetables the better. This soup has a great assortment of a lot of vegetables. It is always nice to get a nice variety all in one shot. I have never put spinach in a soup before. It was a nice addition. Here is another great soup recipe.

Ingredients:
2 C chopped celery
2 large carrots peeled and chopped into small pieces
1 large onion chopped
2 T grape seed oil or oil of your choosing
4-6 cloves of garlic minces
1/2 to 1 pepper green, red or yellow chopped up
6 C water
1 28oz crushed fire roasted tomatoes
1 tsp oregano
1 tsp thyme
1/2 tsp rosemary
4-5 oz fresh spinach chopped up
2 C grated zucchini
salt and fresh ground pepper to taste
Parmesan cheese for garnish optional
optional* crackers, hard crusty bread or tortilla chips to serve with
(You could add some meat if desired)

Directions:

1. In large pot pour in oil. Heat up oil on med. heat. Pour in the onions, celery, and carrots. Let them cook and soften. Stir them occasionally.

2. Once they have softened add garlic, and peppers. Let them cook 3 min.

3. Then add water, tomatoes, zucchini, oregano, thyme, and rosemary. Bring to a rolling boil. Turn down the heat and then let it simmer 30 to 40 min.

4. Then add chopped spinach and salt and pepper to taste. Cook another 5 min until completely heated. Serve with grated Parmesan on top if desired. You can serve with crackers, bread or tortilla chips as well.

Fried Brown Rice and Quinoa with Shrimp

I hadn't made fried rice before, it was fun to try something new. =)
This was a tasty dish. It was nice to include qunioa with it too. You could use a wok. I do not have a wok so a frying pan worked fine.
I just used a mixture of frozen vegetables.
This was the quinoa, Brown Rice and leek cooking together.

Ingredients:

1 C cooked shrimp (If you don't like shrimp you could add another type of meat)
3 eggs
1 tsp salt
1 leek or 3 or 4 green onions chopped up small
1 C frozen mixed vegetables
4 T olive or coconut oil
1 T soy sauce
2 C brown rice cooked
1 C quinoa cooked

Directions:

1.In a bowl beat the eggs, add a little salt and half the leek or green onion.
Heat half of the oil in the skillet or wok.

2. Then cook the vegetables with the soy sauce. Transfer to a bowl and keep hot.

3. Heat the remaining oil in the pan and scramble the egg lightly. Then add the rice and quinoa, and other half of onion or leek, stir to keep the grains separated. Add the remaining salt, and the shrimp. Cook until completely heated all the way through. Toss in hot vegetables and heat a couple minutes together. Serve hot, or some people eat it cold. Hope you enjoy it.

Whole Grain Vegetable Spinach Wraps/ Tortillas

Happy New Year! I have been busy with grand children this week. Which is a great thing. I was in search of new ideas for recipes. I talked to Jeanie, and she gave me a great idea of making spinach wraps. So I gave it a try, and this is what I came up with. It was a very exciting project, and gave me some ideas for the future. I was thrilled how they turned out. My family liked them too. Thank you Jeanie!

1. First I put about a cup of water in a sauce pan and then a colander, and then put the lid on and heated up the pan on medium high heat. I let it steam for about 8 min. When I was done steaming. It was about 1 cup. I then put it in the blender and pulsed it for a couple min.

2. This is what the pulsed mixture looked like.
3. This is what it looked after the flour was all mixed in.
4. I then formed it into balls. It made 13 of them.
5. This is the finished product.
6. I made 13 of them. I can use now and freeze some too. Sorry the color didn't turn out well.
This is the finished wrap ready to eat. It was good!

Ingredients:
3 C fresh spinach (was 1 cup after I steamed it)
1/2 C warm water (I used the water from the pan I steamed in. )
1 T fresh marjoram (optional)
1 1/2 T fresh Basil leaves (optional)
1/2 C warm water
2 peeled carrots
1 T dried onion minced
1/2 tsp garlic powder
3/4 tsp salt
1 leek washed
1/4 C olive oil
4 C whole grain flour (I used 1 C spelt, 1/2 C qunioa, 1/2 C brown rice, 1/2 C brown rice, then I ground them in my grinder. Came out to 4 C.)

1. Steam the spinach for about 8 min until soft. Then Pulse in the blender with the water, for a couple minutes. Then add the herbs, carrots, onion, garlic powder, salt and leek. Pulse for another couple minutes.

2. Pour the mixture into mixing bowl , add the olive oil. Then knead and add the flour slowly. Until mixture pulls away from the bowl. It should be a nice soft mixture.

3. Then put oil on hands and separate into balls. I have found keeping the balls moist really helps.

4. Then cook on tortilla maker according to manufacture instructions. (I have a Chef Pro) You could roll out and try it on a frying pan.

5. I then made this guacamole. Spread on a thin layer of guacamole on tortilla, then put on a thin layer of fresh spinach, pepper jack cheese slices, turkey slices, purple onion and tomatoes and roll the wrap/tortilla. Success Enjoy! You can come up with your own variation. ;))

6. This morning I scrambled some egg with pepper jack cheese, and put into the wrap for a breakfast burrito.

7. Then I put turkey and cheese in it, for a wrap for my sons lunch. There are lots of ways to use the wraps.

* Sorry the lighting didn't work as well on some of the pics.

Chicken with Vegetables and Qunioa

I decided to have some quinoa for dinner with our chicken. It was a nice way to incorporate grains into the meal. I actually enjoyed the quinoa and vegetables better than the chicken. It was a nice and easy healthy meal.

Ingredients: Serves 8

1 1/2 to 2 lb chicken tender
2 T olive oil
3 C quinoa cooked
4 garlic cloves pressed
2 T onion dried
1 T fresh marjoram * optional
1 T thyme
5 fresh basil leaves or 1 tsp dried basil
salt and pepper to taste
1 Bag of frozen mixed vegetables
1 C water

Directions:

1. Boil 3 C water and then added 1 1/2 C qunioa. Cook until it is softened. While it is cooking in another frying pan put olive oil. Heat the oil and add the garlic. Cook until light golden color. Then put in the chicken, onions spices, and cook until it is golden on the outside.

2. Add the cooked qunioa into the chicken . Pour in a cup of water and vegetables and put the lid on. Cook on med high heat. Stir a couple times. Cook until the vegetables are heated all the way through. Then serve. Enjoy! =)

Cheesy Potato Soup

Sorry I was not able to get a picture of this. The family happily enjoyed this for dinner for tonight. Sometimes soup for dinner is not their favorite. One of the comments tonight was "It has a good consistency." It was all gone at the end of the meal which is a good sign too. =) It was a nice meal for a cold winter night.

Ingredients:
1 1/2 C Water
7 small potatoes about 3 C chopped in small pieces
2 carrots chopped up
1/2 onion chopped up
3 celery stalks chopped up
1 T thyme
1 tsp salt
dash pepper
1 tsp parsley
2 C milk
2 T flour or Ultra gel
1 C Cheddar cheese in chunks or 1/2 lb Velveeta Cheese

Directions:

1. In a pot put in water, potatoes, onion, celery, carrots, thyme, salt, pepper, and parsley. Simmer 20 min till vegetables are softened.

2. Pour milk in Stir in flour or ultra gel. Let thicken. Stir in cheese, and let it melt. Serve! Another quick and easy meal. Yum! This would be yummy with it.

Almond Yogurt Chicken with Vegetable Medley (gluten free)

This was a variation of a chicken recipe with cracker crumbs. I decided to experiment and use almonds instead. It is a nice healthy meal. I loved how the chicken was nice and tender. It was funny to have my son sit down to eat it. He was wondering if it was fish or chicken. It was nice he enjoyed it. He came back for 3rds. =) I love when chicken is nice and tender and not dried out.

Ingredients:
Chicken
2 lbs chicken tenders
1 C plain yogurt
1 tsp basil
1 C almonds ground up fine
1 tsp garlic powder
1 tsp thyme
2 tsp dried onions
1 tsp salt
1/4 tsp pepper

Vegetables
2 Carrots chopped thinly
2 Sweet Potatoes thin slices
2 Zucchini thin slices
1/2 Onion chopped up fine
3 garlic cloves minced
6-7 fresh basil leaves or 1 tsp dried basil
salt and pepper to taste
1 tsp fresh marjoram or 1/2 tsp dried
2 T olive oil
1/2 to 3/4 C water

Directions:

1.(I had frozen chicken tenders, its easier to put on the topping.) Put yogurt on a plate or a bowl. Grind in blender: almonds along with the spices, salt and pepper. Grind till the almonds are almost powder. Then pour almond mixture on a plate or bowl.

2. Dip the chicken into the yogurt one at a time and then roll it in the almond mixture. Place in a 9x13 inch pan. I didn't even grease the pan. Cover each of them with the almond moisture. Place in preheated oven at 350. I covered it with foil and since it was frozen, I cooked it for about 45 min. Then took off the foil for about 10 min. It will cook faster if it is not frozen.

3. The vegetables can be sliced thin with a food processor. I have a vegetable slicer. I put the oil in the hot pan. I first cook the onion and garlic, till it was softened. Then add the remaining vegetables, and basil. I stir them and add about 2 T of olive oil. Then pour in the water. I don't want the potatoes mushy just soft. Be careful not to over stir. I put a lid on after adding the water and check until the vegetables are soft. I cook it on med-low heat. Then add spices of as desired and salt and pepper to taste.

Feta vegetable Dip

This is a great dip that my daughter introduced me to. Every time I serve it, it is enjoyed by all. Avocados are 3 for$1 a lb. at Sunflower market till Wed.. Or price match that price at Walmart till Wed. They have the good fat in them. You can adjust the recipe to your preference.

Ingredients:

3-4 Avocados cut in pieces
7-8 Tomatoes cut in pieces
1/4 to 1/3 C of Purple onion cut in pieces
3/4 C Feta Cheese Broken into small pieces
1 1/2 tsp of lemon juice
Salt and Pepper to taste

Directions:

Combine all the ingredients in a bowl. Stir gently if you want the avocado to stay in pieces and not get mushy. I have done it both ways. Both ways taste great. It was a great way to use more of my Roma tomatoes. :)Yum!

Vegetable Whole Grain Pasta

This was a yummy healthy dinner.
This is an easy meal with all the vegetables that are available right now, in your stores or your garden. :). I got the tomatoes from my garden.
I put all the vegetables in the frying pan with a couple tablespoons of olive oil .


Ingredients
Whole Wheat Blend Pasta Rotini 13.25 oz (6 grams of fiber Oh yes!)
3 T Olive Oil
3-4 Roma Tomatoes Chopped up
1/2 Onion Chopped up into small pieces
1 Pieces and Stems of Mushrooms 8 oz or fresh
1 Zucchini chopped up
1 handful of fresh Spinach Leaves
3-4 Basil Leaves fresh or 2 tsp dry
1 tsp marjoram
salt, pepper and garlic (whatever other spices you choose as well)
Parmesan Cheese fresh or canned (The fresh is worth it)
Optional * chicken or bacon pieces (I had a couple small pieces of chicken I cut up)

1. I used the whole box of pasta. Follow the package directions. Cook till the pasta is tender. Drain out all the water.

2. Cut up all of the vegetables. I put the onions. mushrooms, zucchini, spices, and tomatoes in a frying pan with the olive oil. Saute a few minutes. I put the lid on a few minutes. Let the vegetables soften. May want to stir it a couple times while its cooking. Take off the stove.

3. I mixed the pasta with the cooked vegetables, then tore up spinach into smaller pieces and mixed in with pasta mixture. *(I added a little bit of cooked chicken too. It really doesn't need it.) I put the lid on for a few minutes. (Off the stove) Just to let the spinach warm up slightly.

4. Grate Parmesan Cheese over the Pasta. (I used my zester)

It tasted Wonderful !

Barley Pilaf

This was a nice side to the salmon we were eating for dinner. It was fun way to get the grains in with the meal. Doing something different than your normal brown rice. It tasted good as well. Easy!

3 C Warm Water*
1 1/2 C Barley Hulled*
1 T Chicken Seasonings
Salt and Pepper to taste
1 Whole onion chopped small pieces
1 Small can of mushroom pieces (drained)
3/4 C Grated Carrots *Optional
4 Green Onions chopped in small pieces (The green part adds nice color)
1/4 C Finely Chopped up Almonds or Slivered Almonds

I used my pressure cooker (You could cook on the stove. Boiling water first or in a Rice cooker) I poured in the water, Barley, Spices, Mushrooms and Onions. I set it on 17 min on high pressure. Then let it sit 15-30 min. Before I opened it. Then I added the green onions and the Almonds.
Serve!

*You could replace some of the water with Chicken or vegetable broth.
* I didn't do the carrots this time.
* (Pearled Barley would cook faster but not as much nutrition. )

Healthy Mexican Pizza on the Barbecue

This is another pizza that I made on the barbecue. Find the original crust recipe and procedure here, and then add these easy toppings and sauce:

Sauce
For the sauce I used salsa. Use the ingredients found in Picco de Gallo here, but instead of chopping them up small, pulse them in a blender until slightly smooth. Spread a thin layer on crust.

Toppings (for about 2 pizzas)
Mexican cheese (or preferred flavor)
1 lb. ground turkey
2 Tbsp. taco seasoning
2 Tbsp. dried onions
1/4 c. water
4-5 tomatillos, chopped*
5 Roma tomatoes, chopped
1 avocado, chopped

Brown turkey in frying pan. Add taco seasoning, onions, and water just as it is finishing cooking. Mix in tomatillos. Cover pizza crust with a layer of cheese.

Cook pizza in barbecue following the directions found here.

Top with fresh tomatoes and avocado.

*optional

I dream of Quinoa, in eggs!

You can add a little extra nutrition to your scrambled eggs. They tasted really good. I liked them having more substance in them, and fiber. I felt really satisfied after eating it. They went over well with my family. :)

6 eggs
1/2 C milk
1/2 T. minced garlic
1/2 onion chopped in small pieces
1 Yellow pepper or pepper of your choice (chopped small so family can't pick out) :)
1 tsp. olive oil
1 C Brown Rice, Buckwheat and Quinoa cooked
(4 C. of water 1 C B. Rice 1/2 C Quinoa, 1/2 C Buckwheat)
1 C uncooked spinach
1/2 C Pepper Jack Cheese
Salt and Pepper to taste
Homemade Salsa for garnish

1. Blend in Blender eggs and milk. Set aside.

2. Saute onions,pepper, garlic and olive oil. (Mushrooms would be great too) Cook till tender

3. Add eggs, spinach, rice mixture to onion mixture.

4. Cook till completely cooked. I put the lid on for a couple minutes. Add the cheese at the end.

5. Salt and pepper and put salsa on top. Eat with toast and fruit and you have a great meal. We have had it for dinner as well. Yum!

Qunioa Barley Vegetable Soup

This is a yummy Summer meal, and light at the same time. You get a lot of great nutrition in this soup. I love the colors that are in it. :)

1/2 C. Barley
1/2 C. Qunioa
2 C, Water
2 Tbsp Garlic
6 oz. Mushrooms Chopped
3 Carrots Chopped
1 Large Zucchini cut into 1/4" slices
1 Med yellow squash cut into 1/4" slices
1 onion Chopped
1 can 14oz. Italian seasoned diced tomatoes
5 fresh basil leaves or 1 tsp dry basil
4 C. Vegetable or Chicken broth
2 tsp. Kosher salt (people can always add more on their own)
1 T. Lavender seasoning
1 tsp fresh Marjoram or dry
Salt and pepper to your own taste

1. Precook barley and qunioa with water till tender. (I cooked it in my pressure cooker for 17 min.)
2. Put in all the remaining ingredients into crock pot and cook on low 8-10 hours. I started it late and put the whole mixture in the pressure cooker for an additional 17 min.

3. That's all there is to it. :) I loved the texture of the qunioa in it! Yum!

* I bought a bag of frozen zucchini and yellow squash sliced. They were out of fresh at the store I went to. It worked great!

Stir-Fried Chicken and Chinese Vegetables

1/2 c. Chicken broth
1/2 Tbsp. soy sauce (or 1/4 Tbsp. liquid aminos and 1/2 Tbsp. water)
2 garlic cloves, minced,
1 1/2 tsp. minced peeled fresh ginger
1/2 tsp. salt
2 c. chopped chicken
2 tsp. canola oil (coconut oil would also work fine)
3 c. chopped bok choy
1 red bell pepper, seeded and cut into 1-inch squares
1/2 small white onion, chopped
1/2 carrot, thinly sliced
1 cup snow or snap peas
1/4 c. drained canned sliced water chestnuts (optional)
8 oz. sliced mushrooms
cooked barley, quinoa, and brown rice



Cook chicken how you would like. I cooked mine on the stove in a saucepan with a little water. That way I already had broth for the next step.

Combine broth, soy sauce, garlic, ginger, and salt in a small bowl.

In a large nonstick skillet, heat the oil. Cook the bok choy, bell pepper, onions, and carrots for 3 minutes. Add broth mixture along with peas, mushrooms, and chicken. Reduce heat and continue cooking and stirring frequently for about 3 minutes. Add water chestnuts and cook for 1 minute longer, or until they are heated through. Add salt and pepper to taste. There was excess sauce, which added more flavor to the the grain mixture. My family liked that:) One of my picky eaters came for seconds. :) It was a nice Summer dinner.

Serve over a mixture of 1/2 c. barley, 1/2 c. quinoa, and 1 c. brown rice cooked in 4 cups water. Cook until tender. If you have a pressure cooker it will cook in 17 min on high pressure.

Serves 4

This meal could easily be vegetarian if you eliminate the chicken and substitute a vegetable broth for the chicken broth. It would be delicious!