Tag: quick and easy recipe

Broccoli Apple Salad (bacon optional)

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I made this for a potluck recently as a vegetarian contribution and it was DIVINE. If you added the bacon, I think it would just be that much better! It was also my first ever attempt at blanching a vegetable. Super easy, as it turns out!

INGREDIENTS: (serves 4)

  • 2 cups broccoli florets
  • 1 apple, cut into smallish pieces (I used a honeycrisp)
  • 1/3 heaping cup walnuts, chopped
  • 1/3 cup dried fruit like craisins, raisins or whatever your heart desires
  • 1/2 cup mayonnaise (make it yourself for that extra burst of flavor, recipe coming soon)
  • 2 Tbl apple cider vinegar
  • 1 tsp honey
  • salt and pepper to taste
  • 3 slices cooked bacon, chopped (optional)

INSTRUCTIONS

  1. Blanch broccoli for about 1 minute in boiling water; pour into colander in the sink and cool with cold water. Drain well (let this sit for as long as possible to ensure it’s as drained as you can get it)
  2. In a small bowl, mix mayo, vinegar and honey to a smooth consistency.
  3. Place broccoli, apple, walnuts, dried fruit and bacon (optional) in a large bowl. Add dressing mixture and toss well to combine.
  4. Season to taste.

NOTE: I noticed the salad was a bit runny the first day, but it tightened up the second day and was equally delicious! Yum yum!

Easy Chicken Parmesan

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This is one of the top 3 favorite things my fiance loves that I’ve made (and I rarely make a recipe twice so trust me, that’s saying a lot). We literally feasted on this for DAYS and then wished we had more!

Serves 4

INGREDIENTS

1.5 lbs boneless, skinless, chicken breasts
Sprinkles of salt, pepper, garlic powder
3/4 cup coconut, almond, or garbanzo flour (whatever you have on hand) You can use regular flour too, but we used the garbanzo flour and it was delightful!
2 Tbl olive oil
1.5 cups pasta sauce
6 Tbl grated Parmesan cheese (we actually went crazy and used Pepper Jack!)
2-4 Tbl Fresh chopped oregano or parsley


DIRECTIONS:

Preheat the broiler on high

  1. Trip any tenders off your chicken and set aside. Place the chicken breasts, breasts side up, on your cutting surface and slice through the center, horizontally.
  2. Season both sides of the chicken and cutlets with salt, pepper and garlic powder.Sprinkle flour over the chicken to lightly coat all sides. Shake off excess.

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  3. Heat a large saute pan over medium heat. Add olive oil. When the oil is hot, add chicken, nicer side down first. Allow the breasts pieces, and cutlets, to cook until they are golden. The edges start to get white when they are almost ready to turn. Turn the pieces and cook another minute or two.
  4. When done, place chicken on a foil lined baking sheet in a single layer. Top with sauce and cheese.
  5. Broil briefly until cheese melts.

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  6. Top with fresh herbs and serve.

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I know you will love this!

STATS:
4 servings (really seems to make more, so divide stats in half if you find it serves 8 instead)
356 calories
15g fat
14g carbs
45g protein