Cheddar Cheese and Cherry Tomato Kebabs

Cheddar Cheese and Cherry Tomato Kebabs
Prep Time
10 minutes, plus marinating time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp chopped fresh chives
  • 1 garlic clove, minced, optional
  • [q:1/4] tsp salt
  • [q:1/8] tsp freshly ground black pepper
  • 6 oz cheddar cheese, cut into 12 cubes
  • 12 large cherry tomatoes
Directions
  1. In a small bowl, whisk together the oil and lemon juice. Add the chives, minced garlic (if desired), salt, and pepper. Whisk to blend. Set marinade aside.
  2. Thread cheese cubes and cherry tomatoes alternately onto 4 wooden skewers so there are 3 pieces of cheese and 3 tomatoes on each skewer.
  3. Place skewers in a shallow, nonmetallic dish. Pour marinade over. Cover dish and refrigerate for 2 hours, occasionally turning skewers.
  4. Remove from marinade and serve.

One-Pan Tuscan Chicken Orzo

One-Pan Tuscan Chicken Orzo
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. In a large skillet, heat 2 tablespoons of oil from sun-dried tomato jar over medium heat. Add chicken and sauté for about 5 to 7 minutes, until edges are browned and chicken is cooked through.
  2. Remove chicken from pan and set aside. Add onion to pan. Cook for 2 to 3 minutes, then add chopped sun-dried tomatoes, salt, pepper, oregano, garlic powder, onion powder and red pepper flakes. Stir well, then add orzo and toast for 1 minute, stirring well.
  3. Return chicken to pan and add chicken broth. Bring to a simmer and cook, stirring often, for 10 to 15 minutes until orzo is tender. Stir in spinach and Parmesan, then remove from heat.
  4. Serve warm with parsley (optional) and more Parmesan.
Nutrition Info
Garnished with [q:1/4] cup parsley: 699 Calories, 52 g Protein, 101 mg Cholesterol, 84 g Carbohydrates, 25 g Total sugars (0 g Added sugars), 9 g Fiber, 19 g Total fat (5 g sat), 1,130 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin K, Phosphorus, Potassium, [nut:4] Vitamin B1 (thiamine), Iron, [nut:3] Vitamin C, Calcium, Magnesium, [nut:2] Vitamin E, Folate, Zinc, [nut:1] Vitamin A, Vitamin B12

Marry Me Chicken

Marry Me Chicken
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat oven to 350 degrees.
  2. In a large oven-proof skillet, heat 1 tablespoon olive oil over medium heat. Season chicken breasts with salt and pepper on both sides. Add chicken to skillet and sear for 3 to 4 minutes per side, until browned. Remove from pan and set aside.
  3. Add remaining olive oil to skillet and reduce heat to medium-low. Add garlic, red pepper flakes and Italian seasoning, and cook for 1 minute, until fragrant.
  4. Add sun-dried tomatoes, chicken broth, heavy cream and Parmesan, and stir well. Bring to a simmer and cook for 2 to 3 minutes. Remove from heat.
  5. Return chicken to skillet, place in oven and cook for about 10 minutes, until chicken reaches an internal temperature of 165 degrees.
  6. Remove skillet from oven. If sauce needs further thickening, place on stove over medium-high heat and simmer for 2 to 3 minutes.
  7. Spoon sauce over chicken and garnish with fresh basil before serving.
Nutrition Info
427 Calories, 33 g Protein, 128 mg Cholesterol, 9 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 2 g Fiber, 29 g Total fat (14 g sat), 556 mg Sodium, [nut:2] Vitamin A, Vitamin K, Calcium, Phosphorus, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin E, Iron

Blue Zone Vegetable Quesadillas

Blue Zone Vegetable Quesadillas
Number of Servings
2 quesadillas
Ingredients
  • Olive oil spray to coat
  • 4 (6-inch) corn tortillas
  • 1 cup shredded cheese (Mexican blend or Jack), divided
  • 1 cup vegetarian refried beans, divided
  • 1 cup roughly chopped fresh spinach, divided
Directions
  1. Coat a skillet lightly with the spray and warm over medium heat. Place 1 tortilla in the pan.
  2. Top with [q:1/4] cup cheese, [q:1/2] cup refried beans, and [q:1/2] cup spinach.
  3. Top the mixture with [q:1/4] cup of additional cheese and another tortilla.
  4. Press the top tortilla down lightly, then cook for 2 to 3 minutes on each side or until the quesadilla is golden brown and the cheese has melted.
  5. Move the quesadilla to a cutting board and cut into quarters.
  6. Repeat to make the remaining quesadilla. Serve hot with your choice of salsa and guacamole.
Nutrition Info
2 quesadillas: 484 Calories, 27 g Protein, 59 mg Cholesterol, 42 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 9 g Fiber, 23 g Total fat (13 g sat), 839 mg Sodium, [nut:5] Vitamin K, Calcium, Phosphorus, [nut:2] Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Zinc, [nut:1] Vitamin B6, Folate, Magnesium

Herbed Garlic Bread

Herbed Garlic Bread
Number of Servings
Serves 8
Ingredients
  • [q:1/2] cup (1 stick) butter, softened
  • 2 garlic cloves, minced
  • 1 tsp finely chopped fresh dill
  • [q:1/4] tsp freshly ground black pepper
  • 1 tsp finely chopped fresh parsley
  • 1 loaf French bread or baguette
  • 1 cup shredded mozzarella cheese (optional)
Directions
  1. Preheat the oven to 375°.
  2. Mix together the butter, garlic, dill, pepper, and half of the parsley in a small bowl.
  3. Cut the bread loaf in half lengthwise. Generously spread the butter mixture onto each half. Sprinkle the cheese, if using, over the butter. Top with the remaining parsley.
  4. Place the loaf on a baking sheet and bake, uncovered, for 12 to 15 minutes, until golden, or the cheese, if using, is bubbly.
Nutrition Info
309 Calories, 11 g Protein, 59 mg Cholesterol, 21 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 20 g Total fat (12 g sat), 458 mg Sodium, [nut:2] Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Phosphorus, [nut:1] Vitamin A, B3 (niacin), B12, Folate, Zinc

Beer Cheese Dip

Beer Cheese Dip
Prep Time
15 minutes
Number of Servings
Serves 12
Ingredients
Directions
  1. In a saucepan over medium heat, melt butter, then whisk in flour until no lumps remain. Let it cook for 1 minute, whisking constantly.
  2. Slowly stream in milk, whisking until smooth and thickened, then slowly add beer, whisking constantly. Add mustard, garlic powder, onion powder, smoked paprika, salt and cheese, whisking until smooth.
  3. Remove from heat and serve warm. Dip will continue to thicken as it cools. If it thickens too much, heat it on the stovetop again until smooth.
Nutrition Info
500 Calories, 15 g Protein, 32 mg Cholesterol, 77 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 14 g Total fat (7 g sat), 423 mg Sodium, [nut:3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, [nut:2] Vitamin B3 (niacin), Calcium, Iron, [nut:1] Vitamin A, Vitamin B12, Zinc

Vegetarian Nachos

Vegetarian Nachos
with Southwest Black Beans and Avocado
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] Tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • [q:1 1/2] tsp Simply Organic Southwest Taco Seasoning Mix, divided
  • 30 to 35 corn tortilla chips, divided
  • 4 ounces grated Mexican blend cheese, divided
  • 1 red bell pepper, diced, divided
  • 1 jalapeño, sliced
  • [q:1/2] avocado, cubed
  • Sour cream
  • Cilantro, chopped
Directions
  1. Preheat oven to 400 degrees.
  2. In a skillet over medium-high heat, heat olive oil. Add onion and cook for 3 to 4 minutes, stirring frequently, until translucent.
  3. Add black beans and 1 teaspoon southwest taco seasoning. Stir to combine and cook for 1 to 2 more minutes. Remove from heat and set aside.
  4. On a baking sheet, spread half the tortilla chips in an even layer.
  5. Spoon half the bean mixture on top of the chips, then half the cheese and peppers. Repeat with another layer of tortilla chips, bean mixture, cheese and peppers.
  6. Top with jalapeño slices and remaining [q:1/2] teaspoon southwest seasoning. Bake for 5 to 7 minutes, until cheese is melted.
  7. Top with avocado, sour cream and cilantro. Serve hot.
Nutrition Info
Made with [q:1/2] cup light sour cream and [q:1/4] cup cilantro: 588 Calories, 32 g Protein, 35 mg Cholesterol, 76 g Carbohydrates, 5 g Total sugars (5 g Added sugars), 20 g Fiber, 19 g Total fat (9 g sat), 281 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin C, Folate, Phosphorus, [nut:4] Vitamin B6, Calcium, Magnesium, Potassium, Zinc, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin E, Vitamin K

Caprese Avocado Toast

Caprese Avocado Toast
with Marinated Tomatoes
Number of Servings
Makes 3 Toasts
Ingredients
  • 3 slices of Ezekiel 4:9 Flax Bread
  • 1 cup of Cherry tomatoes, sliced in half
  • 1 Avocado. mashed
  • [q:1/2] cup of Mozzarella balls, sliced in half
  • 2 cloves of garlic. minced
  • 1 Tbsp of lemon juice
  • 1 tablespoon of fresh basil, sliced into ribbons
  • 2 Tbsp of olive oil
  • 1 tsp of sea salt
  • [q:1/2] tsp of pepper
  • Crushed red pepper flakes (optional)
  • Balsamic glaze (optional)
Directions
  1. Slice the cherry tomatoes into halves. Add to a bowl with olive oil, salt, pepper, lemon juice, fresh basil, and minced garlic. Let marinate for 1-2 hours.
  2. Toast Ezekiel 4:9 Flax Bread until golden brown.
  3. Spread mashed avocado on top of the toasted bread. Season with salt and pepper.
  4. Top avocado toast with marinated cherry tomatoes and mozzarella balls.
  5. Garnish toasts with more basil, crushed red pepper flakes, and a drizzle of balsamic glaze.
Nutrition Info
1 toast: 327 Calories, 9 g Protein, 15 mg Cholesterol, 22 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 7 g Fiber, 24 g Total fat (5 g sat), 405 mg Sodium, [nut:3] Vitamin B6, [nut:2] Vitamin E, Vitamin K, Phosphorus, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin C, Calcium, Folate, Iron, Magnesium, Potassium, Zinc

English Muffin Breakfast Cups

English Muffin Breakfast Cups
Number of Servings
Makes 8 breakfast cups
Ingredients
  • 4 Genesis 1:29 English Muffins, split with a fork
  • 6 eggs
  • [q:1/3] cup milk or nondairy substitute
  • [q:1/2] cup of cheddar cheese or vegan cheese, shredded
  • [q:1/3] cup of green onions, chopped
  • [q:2/3] cup of diced red or yellow bell pepper
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • [q:1/4] tsp of pepper
Directions
  1. Preheat the oven to 375º Fahrenheit.
  2. Grease ramekins (you can also use a muffin pan) with olive oil or nonstick cooking spray.
  3. In a large mixing bowl, whisk together eggs, milk, cheddar cheese, chopped green onions, chopped bell pepper, garlic powder, salt, and pepper.
  4. Place each Genesis 1:29 English Muffin half-cut side up in the ramekins/muffin tins and press down lightly to form each cup.
  5. Using a ladle, spoon the mixture into each muffin tin.
  6. Bake for 20 to 25 minutes until egg mixture is set.
Nutrition Info
2 cups each, made with low-fat milk, cheddar cheese, and red bell pepper: 339 Calories, 21 g Protein, 257 mg Cholesterol, 35 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (5 g sat), 407 mg Sodium, [nut:5] Phosphorus, Zinc, [nut:3] Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Vitamin C, Iron, [nut:2] Vitamin A, Vitamin B3 (niacin), Calcium, [nut:1] Vitamin D, Vitamin K, Folate, Magnesium

Broiled English Muffin French Onion Soup

Broiled English Muffin French Onion Soup
Number of Servings
Serves 4
Ingredients
Directions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 4 cups of sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 25-30 minutes. 
  2. Once the onions are caramelized, pour in the 4 cups of vegetable broth, 2 Tbsp soy sauce,1 tsp fresh thyme, and 2 tsp balsamic vinegar. Season with 1 tsp salt and 1 tsp pepper to taste. Bring the soup to a simmer and let it cook for another 10 to 15 minutes to allow the flavors to blend together.
  3. While the soup is simmering, preheat your broiler. Split each English muffin with a fork and place on a baking sheet. Broil for 3 to 4 minutes until nice and toasty.
  4. Ladle the hot soup into oven-safe bowls. Place toasted English muffin halves on top of each bowl of soup. Sprinkle the grated Gruyere cheese evenly over the English muffins.
  5. Place the bowls under the broiler and broil until the cheese is melted and bubbly, about 2 to 3 minutes. Keep a close eye on them to prevent burning.
  6. Once the cheese is melted and bubbly, carefully remove the bowls from the broiler.
  7. Serve immediately.
Nutrition Info
741 Calories, 36 g Protein, 36 mg Cholesterol, 105 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 20 g Fiber, 21 g Total fat (8 g sat), 1,014 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Phosphorus, Zinc, [nut:4] Magnesium, [nut:3] Calcium, Iron, [nut:2] Vitamin B2 (riboflavin), Vitamin B12, [nut:1] Vitamin A, Vitamin C, Potassium
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