[Written in collaboration with Courtney Dec]
It is week 4 now of The Ramenu and the recipe book is still growing! This week we have some of the tastiest recipes yet…here we go!
Breakfast: Avocado Egg Salad and Salmon Sandwich:
What you need:
2 large hard-boiled eggs
2 large hard-boiled egg whites
½ medium sized avocado, diced
½ teaspoon of mustard
½ tablespoon of finely chopped fresh chives
Salt and pepper, to taste
12 thin slices of cucumber
3 slices of Wild Nova salmon
4 slices of whole grain toasted bread
Mix the egg yolks, avocado, mustard, salt and pepper together with a fork. Then, chop the egg whites and add them to the mixture.
Prepare 1 lox of salmon on each slice of bread, place the cucumber on the bread and put the egg salad evenly on each of the toasts.
For lunch we have the Rainbow Veggie Pinwheels this is the perfect lunch to make for guests if you are having a lunch party, for your kids and their friends, or even appetizers one evening. They produce a lot and it is not hard to make!
What you need:
1 cup of cooked chicken
½ cup of baby spinach
½ cup of purple cabbage
½ cup of carrots
½ cup of red bell pepper strips
½ cup of yellow bell pepper strips
4 large tortillas
Lay out 2 tablespoons of each vegetable in rows across the tortillas and top with chicken.
Roll up every tortilla tightly, using a toothpick to seal. Cut into pinwheels and serve!
Dinner: Braised Chicken Recipe: this is the perfect lunch to make for guests if you are having a lunch party, for your kids and their friends, or even appetizers one evening. They produce a lot and it is not hard to make!
Eating only chicken breasts can get a little boring, my daughter Avery and I love to mix it up now by eating boneless chicken thighs. This is one of our favorite recipes!
What you will need-
6 skinned chicken thighs
¼ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons olive oil
¼ cup minced shallots
1 tablespoon minced fresh thyme
¼ cup dry red wine
¾ cup balsamic vinegar
¼ cup fat-free, low sodium chicken broth
¼ cup honey
1 bay leaf
First, preheat your oven to 350 degrees Fahrenheit. Then, season the chicken with salt and pepper and then heat the olive oil in a braising pan over medium to high heat. Next, sear the chicken thoroughly on all sides until it is a golden color, which will take about 3 to 5 minutes per side. Transfer the chicken to a plate.
Next, add the shallots and thyme to the pot, and sauté until soft and golden. Pour the wine into the pan and scrape up any bits left from the chicken and cook it 1 to 2 minutes until mostly all of the liquid is evaporated.
Now, add the vinegar, broth, honey, bay leaf and chicken to the pot and bring it to a simmer. Cover it tightly and transfer it to oven. Cook 30 minutes, turning once, until the chicken is a deep brown.
Remove pan from the oven and move chicken to a plate. Remove the bay leaf, and skim off and discard any fat floating on the surface of the sauce. Cook sauce uncovered on a burner over medium-high heat to reduce liquid by half, until it has the consistency of a light syrup. Reduce heat to medium-low, and add chicken back to pan, spoon sauce over top and cook for 2 minutes to reheat.
Lastly, serve hot and enjoy!
Do not forget to comment your thoughts and opinions so I can continue to come out each week with recipes that my fans want! I hope you enjoyed this weeks!