Perfecto for Summertime-O!
Juice of one lemon
1 cucumber, peeled and sliced
1 tomatoe, sliced or chopped
Lettuce of choice (I used romaine), chopped
1/2C olive oil
dash of salt
dash of pepper
In a small bowl, add lemon juice and olive oil, with salt and pepper, whisk together until blended. In separate bowl, have lettuce with cucumber and tomatoes, pour dressing onto that, toss and serve.
As many know, I'm NOT a fan of heat, but this sure was pretty dang tasty though!
14oz (or one can) black beans
1 large tomato, diced
Juice of 1 lime, and zest
1/4C chopped yellow onion
dash of salt (maybe a 1/2 tsp or so tops)
dash of pepper
dash of cumin
1/2tsp olive oil
Drain and rinse beans well. Dice tomato, add to beans, add lime juice as well, and some zest if you like. Stir together, add onion and salt, pepper, and cumin. Add olive oil last, stir again, serve either with baked chips. (which you can get plain corn or white tortillas, and bake them at 350 until golden brown, and use those as chips)
I was going through my pantry today and NOTHING sounded good...then I saw my blue box of Orzo and thought "Hmm, haven't had that in a while...Orzo it is!" I totally made this off the top of my head and it was SOOO GOOD!
1/2C orzo pasta
14oz chicken broth (1 can)
1/4C finely chopped yellow onion
3tbsp chopped fresh parsley, flat leaf
1tbsp olive oil
2tbsp parmesean reggiano
1tbsp chopped garlic (optional)
1/3C cream (or if you want, half and half, lower cal and fat content)
Pinch of pepper
Pinch of salt, to taste
1C chicken breast, small pieces (optional)
In a small pan, add olive oil, chicken, parsley, garlic and onions over medium head, sautee until translucent and chicken is browned. In a seperate pan, pour in the chicken broth and orzo. Boil orzo for about 20 minutes or until al dente. Make sure the broth is evaporated, or at least most of it. Do NOT drain pasta. Add cream, salt, pepper, reggiano, and the mixture of onion, chicken, garlic and parsley, toss until orzo ia coated. Let it sit for about 3 minutes until it's thickened up, and then serve hot.
