Week of November 25th

[New!] SALMON WITH OLIVE RELISH & BROCCOLINI
Original recipe here.

Ingredients:

1/4 cup pitted kalamata olives, chopped
1 tablespoon capers, chopped
1 tablespoon thinly sliced lemon zest
4 teaspoons olive oil
Kosher salt and black pepper
2 bunches broccolini (about 1 pound), ends trimmed
2 cloves garlic, sliced
1 ¼ pounds skinless salmon fillet, cut into 4 pieces

Directions:

In a small bowl, combine the olives, capers, lemon zest, 2 teaspoons of the oil, and ¼ teaspoon salt.

Heat 1 teaspoon of the remaining oil in a large skillet over medium-high heat.  Add the broccolini, garlic,  ½ cup water, and ¼ teaspoon each salt and pepper.  Cover and cook, tossing occasionally, until the water has evaporated and the broccolini is just tender, 6 to 8 minutes.

Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.  Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 5 minutes per side.  Top the salmon and broccolini with the olive relish.


[New!] LASAGNA WITH SAUSAGE & KALE
Original recipe here.

Ingredients:

12 ounces spicy Italian sausage, removed from casings and crumbled
2 large onions, halved and thinly sliced
1 to 2 bunches kale (1 ½ pounds), thick stems removed
Coarse salt and pepper
8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces
1 pint cherry tomatoes, halved
3 cups part-skim ricotta cheese
½ cup finely grated Parmesan cheese

Directions:

Preheat oven to 400.  In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes.  Stir in onions; cover, and cook until softened, 5 minutes.  Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.

Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.

Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.

Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.

HERBED CHICKEN, ORZO, AND ZUCCHINI
Original recipe here.

Ingredients:

2 cups dried orzo pasta
4 small skinless, boneless chicken breasts
1 teaspoon dried basil, crushed
5 tablespoons olive oil
4 medium zucchini, sliced
4 tablespoons red wine vinegar
2 tablespoons snipped fresh dill weed
Lemon wedges (optional)
Fresh dill sprigs (optional)


Directions:

Prepare orzo according to package directions; drain.  Return to saucepan.  Cover and keep warm.

Meanwhile, sprinkle chicken with basil.  In a large skillet heat 1 teaspoon of the oil over medium heat.  Add chicken; cook about 12 minutes or until no longer pink, turning once halfway through cooking.  Remove chicken from skillet.  Add zucchini to skillet ; cook and stir about 3 minutes or until crisp-tender.

In a medium bowl, whisk together vinegar, 4 tablespoons of oil, and the snipped dill week.  Add to orzo; toss to coat.

Serve chicken with orzo and zucchini.  If desired, garnish with lemon wedges and dill sprigs.
 

VEGETARIAN BURRITOSFrom Diabetes Family Friendly Cookbook 2013


Ingredients:

1 16 oz can refried beans
1 16 oz can black beans, rinsed and drained
1 ½ cups salsa, divided
1 cup fresh broccoli florets, chopped
1 cup shredded cheddar cheese, divided
1 small onion finely chopped
2 teaspoons ground cumin
8 flour tortillas, warmed

Directions:

In a large bowl, combine the refried beans, black beans, 1 cup salsa, broccoli, ¾ cup cheese, onion and cumin.  Spoon down the center of each tortilla, roll up.  Place seam side down in a 13x9 baking dish coated with cooking spray.

Cover and bake at 350 for 20 minutes or until heated through.  Uncover, top with remaining salsa cheese.  Bake 5 minutes longer or until cheese is melted.