Citrus Salad

2 bags spring mix

2 avocadoes, cubed

2 large oranges- zested and cut into segments

candied almonds

1/4 thinly sliced red onion

Dressing:

1/2 cup orange juice

1/2 cup canola oil

2 tablespoons red wine vinegar

2 tablespoons sugar

1 tablespoon good seasons italian dressing seasoning packet

zest of 1 orange

Veggie Quesadillas

These are inspired by my friend Tracy.

1 small yellow squash, cut into matchstick sized pieces

1 small zucchini, cut into matchstick sized pieces

2 carrots, cut into matchstick sized pieces

1 bell pepper, cut into matchstick sized pieces

1/2 red onion, sliced very thinly

2 garlic cloves, minced

1/2 cup chopped mushrooms

8 tortillas

2 Tb. butter

2 cups cheese (depending on preference, you may use cheddar, monterey jack, pepper jack etc. I like to use a blend of mozzarella and goat cheese, or sometimes feta)

2- 4 stems fresh thyme

salt and pepper to taste

optional: top with tomatoes, fresh herbs

In a large skillet, heat olive oil over a medium heat. Saute onions for 6 minutes, or until soft. Add garlic and carrots, saute for another 2 minutes. Add squash, zucchini, bell pepper and mushrooms. Sprinkle with salt and pepper. Saute for another 2 minutes. Remove from pan and wipe clean with a paper towel. Return to burner. Put 1 tortilla on skillet sprinkle with 1/4 cup of cheese, 1/4 of veggie mixture and another 1/4 cup of cheese. Sprinkle thyme leaves over cheese and cover with a second tortilla. Heat for about 3-4 minutes a side, or until cheese is melted. Cut with a pizza cutter and serve. You may also cook the quesadillas in the oven. Preheat oven to 450. assemble quesadillas the same way, just make sure to spray the pan with cooking oil. bake quesadillas for about 8 minutes. No need to flip.

Chevy's Corn Casserole

6 Tb. butter, softened

1/4 cup Masa (corn flour)

1/3 cup sugar

1/2 cup + 1/4 cup milk

1 bag (16 oz.) frozen corn, thawed

1/2 cup corn meal

1 tsp. baking powder

1/2 tsp. salt

Preheat oven to 350. Cream together butter, masa and sugar. In blender mix 1/2 bag of corn and 1/2 cup of milk, puree. (If there's not enough liquid, you can use remaining 1/4 cup of milk) Stir blender mixture into butter mixture and add remaining ingredients. Pour into 8x8 deep glass dish. Cover very tightly with alumminum foil. Nest 8x8 pan in a larger (9x13), deep sided dish. Fill larger dish with warm water (about 1/2 way up the side of 8x8 dish) and put in oven for 2 hours. Keep covered and do not open the oven while baking.

Chicken Paillards with Tomato, Basil and Roasted Corn Relish

Relish

3 tablespoons extra-virgin olive oil, divided

1 1/2 cups fresh corn kernels12 ounces cherry tomatoes, halved

1/4 cup chopped green onions

3 tablespoons finely sliced fresh basil

Chicken

4 large skinless boneless chicken breast halves, tenderloins removed

All purpose flour

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons extra-virgin olive oil

Preparation

For relish: Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
For chicken: Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

EASY Taco Soup

1 large onion, diced

2 cloves garlic, crushed

2 cans chicken broth
1 can black beans
1/2 bag frozen corn
1 pkg cooked chicken strips
1 jar salsa
2 tb oil

Toppings: sour cream, chips, olives, tomatoes, cheddar cheese and anything alse you like for toppings.

Heat oil in a large pot. Saute onion and garlic until soft, about 8 minutes. Pour remaining ingredients in pot and heat through. Serve with toppings. Too easy, right? Nope- you can do it in the crockpot too- even easier!

Israeli Cous Cous with Green Beans, Feta and Pistachios

1 1/2 cup Israeli cous cous (I'm using Harvest Grains from TJ's)

1/2 lb. green beans, cut in half

1 english cucumber, seeded and sliced

1 cup crumbled feta

1/2 cup pistachios

1/4 cup dried cherries

1/4 cup red wine vinegar

1 tb. olive oil

salt and pepper

In a medium pot of boiling salted water, cook cous cous for 4 minutes. add green beans, and cook until tender (about 2-3 minutes more) Drain and run under cold water until cool. Tranfer green beans and cous cous to a large bowl. Add cucumber, feta, pistachios, cherries, oil and vinegar. Season with salt and pepper. Toss and serve.