Chickpea, Carrot & Parsley Salad

Servings 4

Prep Time

15 minutes

Cook Time

0 minutes

Ingredients

• 1 can 19-oz chickpeas, drained and rinsed
• 1 Cup loosely packed fresh parsley leaves, very coarsely chopped
• 1 Cup loosely packed shredded carrot (about 1 large carrot)
• 1/2 Cups sliced radishes (about 6 medium)
• 1/2 Cups chopped green onions, white and green parts (about 4)
• 3 tablespoons fresh lemon juice
• 1 teaspoon ground cilantro
• 1/2 teaspoons salt
• 6 tablespoons extra-virgin olive oil
• 1/3 Cups crumbled feta (optional)
• Toasted pine nuts (optional)

Directions

1. In a bowl, place 1/2 cup chickpeas and mash into a coarse paste with a potato masher or large wooden spoon. Toss in remaining chickpeas along with parsley, carrot, radishes and green onions. Stir to combine.

2. In a liquid measuring cup, whisk together lemon juice, cilantro, salt and some black pepper. Continue whisking while adding oil in a slow stream. Pour over salad and toss gently.

3. Season with salt and pepper. Top with feta and pine nuts, if using, and serve immediately.

Thanks to Canadianfamily.ca

 

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Thanks to canadianfamily.ca

Cobb Salad

Cobb salad is great for making ahead, and with such flavour-packed ingredients, very little seasoning is required. Plus, it’s easy to adjust the ingredients to what you have on hand and what your family loves. For a dairy-free version, swap out the blue cheese for chopped mushrooms, almonds or pistachios.

     

Servings

Makes 8 Servings  

Cook Time

Total time: 30 Minutes  

Ingredients

• 4 tbsp sherry vinegar or red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp minced garlic
• 4 tbsp extra-virgin olive oil
• 2 tbsp finely chopped chives
• 6 cups loosely packed baby kale or chopped iceberg lettuce
• 2 cups shredded cooked turkey or chicken
• 1 cup diced ham
• 1 avocado, peeled and sliced
• 2 beefsteak tomatoes, cored and diced
• 2 hard-boiled eggs, sliced
• ¼ cup crumbled blue cheese or shredded cheddar cheese

Directions

1. To make dressing, in a small bowl, whisk together sherry or red wine vinegar, Dijon mustard, garlic, olive oil and chives. Set aside.

2. Place kale or lettuce in a serving bowl and top with each of the remaining ingredients, lining them up side-by-side. If not serving immediately, cover and refrigerate for up to 24 hours. Drizzle dressing over entire salad just

Nutrients Per Serving

276 calories, 19 g fat, 110 mg calcium, 491 mg sodium, 15 g carbohydrates, 3 g fibre, 12 g protein. Excellent source of vitamins A, C and K, and manganese; source of fibre, calcium, iron and omega-6.

 

Don't these look so good You can make them by dipping strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it's thicker), then putting on a sheet pan lined with parchment or wax paper and freezing. Sinful!!!!!!!!!!!!!!!!!!

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Chicken bombs (via Dishing With Leslie)


5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of turkey bacon
4 oz low fat cream cheese, softened
1 cup grated colby jack or cheddar
cheese
salt and pepper to taste
1 cup BBQ sauce ( sugar free if available)
Directions:
1.) Slice chicken breasts in half WIDTH
wise (Each half will make 1 Chicken
Bomb). Place between two pieces of
wax paper and pound to 1/4 inch
thickness. *A rolling pin also does the
trick. Season each with salt a pepper.
2.) Slice jalapeños in half LENGTH wise
and remove seeds, ribs, and the end
with the stem.
3.) In a small bowl, mix your softened
cream cheese with your grated colby
jack.
4.) Fill each jalapeño half with about 1
Tbs cheese mixture. (Sometimes I use
more)
5.) Place 1 jalapeño half at the end of
each pounded breast piece. Roll over
and together. *It doesn't always close
the way you think it should. No worries!
The bacon will pull it all together.
6.) Wrap each breast piece with 2 slices
of bacon. I do 1 at a time (obviously),
and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all
comes together in the cooking process.
I promise you do not need toothpicks!
7.) Preheat your grill to 350 degrees.
Cook over indirect heat for 20-25
minutes; turning every 4-5 minutes.
Baste chicken with BBQ sauce each time
you turn it. Giving it one final basting
right before it's done. Chicken is ready
when it reaches an internal temp of 165
degrees. If you don't have a meat
thermometer, pierce chicken with a
fork. If juices run clear, it's done!
*Makes 10 Chicken Bombs
To Bake: Bake, uncovered, at 375
degrees for 30 minutes. Basting with
BBQ sauce a few times during cooking.
Baste once again when finished, and

place under broil setting for a few
minutes so bacon can crisp completely.

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