Week of March 31st - THREE new recipes!

[NEW!] BAKED MUSTARD LIME CHICKEN
Original recipe here.

1 pound skinless boneless chicken breast
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ teaspoon celtic sea salt
½ teaspoon pepper

Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor.
Pulse until ingredients are well combined.
Rinse chicken breasts, pat dry and place in a 7 x 11 inch baking dish.
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°.
Serve with extra sauce spooned over top.

[NEW!] SLOW COOKER BEEF AND CARROT STEW
Original recipe from Real Simple, not available online

Combine 1 ½ lb beef chuck (cut into two pieces), 3 cups low sodium chicken broth, 1 lb sliced carrots, 6 cups sliced cabbage, 2 chopped onions, ½ cup red wine, ¼ cup tomato paste, 2 TBS all-purpose flour, and 2 TBS thyme leaves in a 4 to 6 quart slow cooker.  Season with salt and pepper.  Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.  Cut the meat into chunks before serving.

[NEW!] MEXICAN PORK TENDERLOIN & CARROTS
Original recipe from Real Simple, not available online.

Toss 1 lb carrots with 2 TBS olive oil on a rimmed baking sheet.  Season 1 ½ lb boneless pork tenderloin with salt and 1 tsp ground cumin; nestle in the carrots.

Roast in a 450 degree oven until the internal temperature of the pork registers 145 degrees, 20 to 25 minutes; slice.
 
Combine 1 mashed avocado and 3 TBS each plain yogurt and lime juice.  Season with salt.  Serve with the pork and carrots and lime wedges.

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.