All posts by debbielount

About debbielount

I am addicted to cookbooks and I love sharing the great recipes I find. I hope you all enjoy these recipes as much as I do.

Mexican Zucchini Burrito Boats

This recipe is so good! This recipe can also adjusted as well…however….it’s great as is!

I used brown rice, but you could also use quinoa. I filled the zucchini halves with the rice mixture, but I don’t see why you couldn’t fill bell peppers as well. I used a medium salsa, but use hot if you want your boats to be spicy. I didn’t use the full cup of cheese. I just added shredded cheese as needed on top.

I filled 4 small zucchinis and had about a cup and a half of the mixture left over. If you are planning on filling peppers, this recipe will make enough to fill them.

I found this recipe on makingthymeforhealth.com

zucciniboats

4 large zucchini
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked brown rice
1 cup salsa (use your preferred level of spiciness)
1 red bell pepper, cored and diced
1/2 cup red onion, diced
1/2 cup corn kernels
1 jalapeno (or poblano pepper), cored and diced
1 tablespoon and 1 teaspoon olive oil
2 teaspoons cumin
1 teaspoon chili powder
1/2 cup fresh cilantro, finely chopped
salt and pepper to taste
1 cup shredded cheddar/monterey jack cheese

1. Start by greasing a 9×13 inch casserole dish, then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with olive oil then place them skin side down in the casserole dish.
2. Warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion, red pepper and jalapeno and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
3. Preheat the oven to 400F. Stir 1/4 cup of the cilantro, salt and pepper to taste, into the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
4. Allow the boats to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
YIELD: 8 boats

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Blueberry and Mango Spinach Salad with Basil Vinaigrette

I am so glad I found this salad recipe on Pinterest. I love the ingredients in this recipe, but I also love the dressing by itself. I will definitely use it other salads.

I used half spinach and half salad greens. I also toasted and added sugar to my pecans. I diced my cucumbers and red onions since I do not have a spiralizler.

If you can not find a ripe mango, you can also use an avocado.

This recipe is from wholesomelicious.com.

blueberrymango

For the salad:
6 cups spinach (or your favorite greens), rinsed
1 cup blueberries, rinsed
1 mango, skinned and chopped
1/2 large red onion
6 inch cucumber
1 cup chopped pecans

For the dressing:
1 cup fresh loose basil leaves
1 clove garlic, crushed
3 Tbsp honey
1/2 tsp ground pepper
1/2 tsp coarse salt
1/3 cup apple cider vinegar
1/2 cup olive oil

1. Layer your salad beginning with the spinach (or greens)
2. If using a spiralizer, spiralize cucumber and red onion, and place on top spinach.
3. Top with blueberries, mango, and pecans. Set aside.
4. Prepare dressing: Place all ingredients into a blender or food processor, and pulse until smooth.
5. Toss salad dressing with salad, extra dressing can be stored in the fridge for up to 2 weeks.

6 SERVINGS

One Pan Honey Garlic Chicken with Potatoes and Broccoli

This recipe is super fast and easy.  I like this recipe for the busy nights that are filled with the kid’s activities.  Plus the kids gobble it up! (However, except for the broccoli but, I always have the option of fresh cut veggies on the side) To make this recipe even faster to prepare…pre-make the sauce in the morning.

I cut my baby potatoes into quarters. Depending on size, I also just halved them. I flattened my chicken by pounding it with a rolling pin. It ensures a thoroughly cooked chicken breast. Make sure to read the whole recipe! You add the broccoli in the last 10 minutes of baking.

I like this idea of one pan cooking too! It makes for easy clean up!

I found this recipe on Pinterest. It lead me to the website damndelicious.net.

onepanchicken

3 Tablespoons olive oil, divided
2 Tablespoons unsalted butter, melted
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper, to taste
16 ounces baby red potatoes, halved*
4 boneless skinless chicken breasts, pounded flat
24 ounces broccoli florets*
2 Tablespoons chopped fresh parsley leaves

*24 ounces broccoli florets is equal to about 5 cups
*Cooking time will vary depending on the size and thickness of the potatoes

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray
2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon mustard, garlic, oregano and basil;season with salt and pepper, to taste. Set aside.
3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. stir in broccoli during the last 10 minutes of cooking time. Broil for 2-3 minutes, or until caramelized and slighty charred.
5. Serve immediately, garnished with parsley, if desired.

Chicken Salad

This recipe makes for a quick dinner, especially on the nights of my son’s soccer games.  You can have this flavorful salad on it’s own, in a croissant or on fresh rye bread.

I use a rotisserie chicken from Sobey’s. I usually grab the chipotle flavoured chicken, but the regular barbecue flavour is just as good.

4 cups chicken, cooked
1 cup mayonnaise, or greek yogurt
1 cup celery, diced
2 Tbsp dill, fresh
1 1/2 cups red grapes, quartered
2 green onions, chopped
salt and pepper to taste

1. Mix all ingredients together.

Avocado Egg Salad

Mayo-free! I love this about this recipe! Super tasty and super easy to make.

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6 eggs hard boiled
1 – 1 1/2 ripe avocados peeled and mashed
1 Tablespoon fresh lemon juice or lime juice
1/2 teaspoon sea salt to taste

1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil. Remove from heat, lid the pot and cook for 12-14 minutes.

2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 3 minutes. Peel the shell right away as it makes for easier peeling. Refrigerate peeled eggs until ready to use.

3. In a medium bowl, add the avocado, lemon juice and salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with greens of your choice.

Simple Kale Salad with Lemon Dressing

If you like kale…you’ll love this recipe. This salad makes a great base for your favourite toppings. I added grilled chicken, but you can add salmon, avocados, nuts, dried fruits or shaved Parmesan.

I massaged the dressing into the kale for about 1-2 minutes. I don’t mind the texture of kale but massaging it does make it softer. Also, the dressing gets really mixed in.

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10 oz raw kale, ribs removed and discarded
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 garlic cloves, minced
Salt and pepper to taste

1. In a small bowl mix together the oil, lemon juice and garlic. Pour over the kale and with clean hands start massaging the dressing into the kale. Taste the salad and add salt and pepper and continue to massage again. Taste again and adjust seasoning accordingly.
2. Serve as a side to dinner or have as a lunch.
3. Refrigerate leftovers in an airtight container for up to 4 days.

Cucumber Avocado Rolls

This roll makes a great appetizer. It’s fresh and super tasty!

I used a potato peeler to peel my slices of cucumber, but you could also use a mandoline.

One batch of Avocado mixture filled one cucumber. Next time, I will double the recipe. An English cucumber is best for this recipe as a garden cucumber has too many big seeds.

I made this ahead of time, and it became soggy. For best results, make and serve right away. See step 5 in the recipe instructions for tips on how to prepare to bring to a party.

No toothpicks are needed, just make sure you spread the mixture from end to end.

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1 Avocado
1/4 cup basil leaves
1 clove garlic
2 teaspoons lime juice
1/4 teaspoon salt
Several grounds of pepper
1 cucumber
Smoked or sweet paprika for garnish

1. Add the Avocado, basil, garlic, lime juice, salt and pepper into a food processor or blender. You can also blend by hand, finely mince the garlic and basil, and mash all the ingredients together with a fork until smooth and creamy.
2. Use a mandoline or potato peeler to cut long thin strips from the cucumber.
3. Take a cucumber strip and spread a thin coat of the Avocado mixture along the length of the cucumber. A little goes a long way! Make sure to get some Avocado all the way to the end, so it will stick the roll together.
4. Roll it up! No toothpicks needed. Do the same with the rest of your cucumber strips. Sprinkle with a little paprika and serve right away.
5. Cucumber is watery and softens quickly, so if you plan on bringing these to a party, prepare the Avocado spread that morning, and store in an air tight container. Bring a whole cucumber and potato peeler and assemble at the party.

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Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette

Yum! I really liked this salad. I do wish however I had purple cabbage to add more colour. This salad is super easy to make, especially if you have a food processor to help you. In a pinch you could buy the package of pre-cut coleslaw.

I did not add the black sesame seeds. I cut up cashews and added to the top instead of mixing them in. You can also substitute almonds if you wish.

Shredded chicken or pork would be an excellent addition to this salad.

I found this recipe on Pinterest, which lead me to the website thekitchengirl.com.

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6 cups shredded cabbage
1 cup cooked Quinoa
1 cup shredded carrots
1/4 cup chopped cilantro
1/3 cup chopped cashews
1 Tbsp toasted black sesame seeds
2 finely chopped green onions
1/2 cup Sesame Ginger Vinaigrette (see recipe below)

1. In a large bowl, combine cabbage, cooked Quinoa, carrots, cilantro, cashews, sesame seeds and green onions; cover and refrigerate until ready to serve.
2. To serve, toss in sesame ginger vinaigrette

SESAME GINGER VINAIGRETTE
1/4 cup rice vinegar
1/2 cup canola oil
2 Tbsp sesame oil
1 tsp finely grated fresh ginger
1 finely grated garlic clove
1 Tbsp honey
Salt and pepper to taste

1. In a bowl, whisk together rice vinegar, canola oil, sesame oil, Ginger, garlic, honey, salt and pepper; cover, refrigerate.
Makes 3/4 cup

Honey Mustard Salmon

This is my new favourite salmon recipe. I changed this recipe slightly. I preferred to barbecue my salmon in a foil packet rather than cooking in a skillet with oil. I also steamed my broccoli.

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I also halved the honey mustard mix since I was only making one salmon portion for myself. I added the honey mustard mixture in with the salmon before I cooked it on the barbecue with great results. Be careful not to cook at a super high temperature since there is honey in the mixture and it will blacken.

My halved mixture is:
2 Tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons honey
Pinch of onion powder
1/2 tablespoon soy sauce

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I found this recipe on Pinterest. It lead me to a website dinneratthezoo.com

1 and 1/4 lbs of salmon, cut into fillets
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
1/4 cup honey
1 tablespoon soy sauce
1/4 teaspoon onion powder
1 tablespoon olive oil, divided use
2 cups of broccoli florets
Salt and pepper to taste
Optional: lemon wedges and chopped parsley

1. In a small bowl mix together the Dijon mustard, whole grain mustard, honey, soy sauce and onion powder.
2. Heat 1 teaspoon of oil in a large pan over medium high heat. Add the broccoli and cook for 3-4 minutes. Add 1 tablespoon of water and cook for 2-3 minutes more until water is evaporated and broccoli is tender. Season the broccoli with salt and pepper, remove it from the pan and place it on a plate.
3. Heat the remainng 2 teaspoons of olive oil over high heat. Season the salmon generously with salt and pepper.
4. Put the salmon in the pan and cook for approximately 5 minutes on each side. Brush the tops of the fillets with the honey mustard mixture and place sauce side down in the pan and cook for 1 minute more.
5. Add the broccoli back into the pan with the salmon and cook for 2-3 minutes more or until the vegetables are heated through. Drizzle the salmon and broccoli with remaining honey mustard mixture and serve. Sprinkle with chopped parsley and serve with lemon wedges if desired.

Teriyaki Chicken Casserole

I love easy simple dinners, and this is one of them.  However, I would make a few changes.  I prefer less rice and more meat.  I made 3 chicken breasts instead of 2. I also used a bag of frozen vegetables to see how it worked in this recipe and I had great results.  However, next time I would steam fresh veggies since there wasn’t enough broccoli in the frozen mix that I bought….I could honestly make this recipe with just broccoli alone.  I love broccoli. Also, please switch out the white rice for brown!

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This recipe is perfect for make-ahead lunches or a quick make ahead dinner.  Pre-cook on a Sunday night and just re-heat for your busy Monday night…or portion out for lunches for the week.

I found this recipe on Pinterest. It lead me to the website life-in-the-loft house.com.

3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 tablespoons cornstarch plus 2 tablespoons water
2 small boneless skinless chicken breasts (I used 3 large)
1 (12 oz) bag stir-fry vegetables that can be found in the produce section (for convenience I tried frozen with good results)
3 cups cooked brown or white rice

1. Preheat oven to 350F. Spray a 9×13-inch baking pan with non-stick spray.
2. Combine soy sauce, 1/2 cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a seperate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over the top of the chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
5. *Meanwhile, steam or cook the vegetables according to package directions.
6. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!