Carrots and Rutabaga Mash

This dish is so simple!  Try it out:)

Chicken and Parsnip Soup

Vegetarian Swap: Use mushroom broth, omit chicken, and use 2 cans of chickpeas.

Serve with Herb-Scented Drop Biscuits: Preheat oven to 450°. Combine 4.5 ounces (1 cup) all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt; cut in 1 tablespoon cold unsalted butter until mixture resembles coarse meal. Make a well in center of mixture; add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2 teaspoons fresh thyme leaves, stirring just until combined. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray to form 8 biscuits; coat tops with cooking spray. Bake at 450° for 15 minutes or until golden brown. Yield: 4 servings.

Orange-Honey Cashew Chicken

Makes: 2 servings 

Takes: 45 minutes

Ingredients:

1 1/4 cups 100% orange juice, divided

1 tablespoon lemon juice

1/4 teaspoon sea salt

Dash of ground pepper

2 boneless, skinless chicken breast halves

1 teaspoon olive oil

1/3 cup chopped onion

1/4 cup honey

1 teaspoon minced fresh parsley

Hot cooked brown rice or quinoa

1 tablespoon cornstarch

2 tablespoons water

3 tablespoons chopped salted cashews

Directions

1. In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
2. Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil.
3. Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.

Creamy Cucumber Soup

Makes: 4 servings

Takes: 35 minutes

INGREDIENTS

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 small onion, diced

1 tablespoon lemon juice

4 cups peeled, seeded and thinly sliced cucumbers, divided

1 1/2 cups vegetable broth, or reduced-sodium chicken broth

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Pinch of cayenne pepper

1 avocado, diced

1/4 cup chopped fresh parsley, plus more for garnish

1/2 cup low-fat plain yogurt

PREPARATION

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

TIPS & NOTES

Make Ahead Tip: Refrigerate for up to 4 hours.

Baked Salmon

Serve with 

Garlic Broccoli

Ingredients:

4 cloves garlic, peeled

1 1/2 teaspoons salt

1 bunch broccoli, cut into florets

1/3 cup olive oil

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

Parmesan cheese to taste

Directions

1. Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

Grilled Potatoes