Crock Pot Chicken Marbella

Prep Time 30 min Cook Time 4 hours Yield 6 servings Ingredients 1 cup pitted green olives, divided 1 cup pitted dried plums (prunes), divided 2 tablespoons dried oregano 2 tablespoons brown sugar 2 tablespoons capers, drained 2 tablespoons olive oil 4 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 lbs chicken breast filets 1/4 cup reduced-sodium chicken broth 1 tablespoon minced fresh parsley 1 tablespoon white wine 1 tablespoon vinegar Hot cooked couscous Directions Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender. Advertisement Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and sour dough croutons

lemon baked tofu

Cut the tofu into 1 cm thick rectangles. Place them between two tea towels and press to remove the excess moisture. Cut diagonal slits across the top and bottom of the tofu for better absorption of the marinade. Combine the lemon juice and zest, Italian herbs seasoning, lemon myrtle (if using), baby capers and brine, minced garlic, olive oil, salt, and pepper. Add the tofu to this marinade, ensuring it’s well coated. Let it marinate for at least 30 minutes to absorb the flavors. Preheat your oven to 400F/200C. Arrange the tofu pieces on a baking tray and drizzle half of the remaining marinade over them. Bake the tofu for 15 minutes. Then, flip the pieces over, brush them with the rest of the marinade, and bake for another 15 minutes. Your Herby Lemon Tofu is ready to enjoy!

Avocado hummus on sweet potato toast

Sweet Potato Toast 1 large sweet potato 2 tbsp olive oil 1 dash sea salt flakes Avocado Dip 1 avocado ½ cup chickpeas cooked ⅓ cup lemon juice ¼ tsp sea salt flakes 1 tsp ground cumin 1 small garlic clove peeled 1 tbsp tahini Toppings 10 cherry tomatoes diced 2 tbsp red onion finely chopped 1 tsp olive oil 3 tbsp chopped parsley chopped ½ tsp chilli flakes Instructions Preheat the oven to 200°C (390°F). Cut the sweet potatoes into 1cm thick slices. On a large baking tray, lined with baking paper, spread the sweet potatoes. Rub both sides with the 2 tbsp of olive oil and a dash of salt. Bake for 30 minutes, flipping halfway. While the sweet potatoes are baking, prepare the avocado dip. Add the avocado, chickpeas, lemon juice, salt, cumin, garlic, and tahini to a food processor. Process the mixture until it becomes smooth. Keep in the fridge until ready to serve. In a separate bowl, combine the diced cherry tomatoes, finely chopped red onions, parsley, chili flakes, and olive oil. Once the sweet potato slices are done, top them with the smooth avocado hummus, followed by the chopped tomato mix. Enjoy! Nutritional Information - Per Serving Calories 102kcal | Carbohydrates 11g | Protein 2g | Fat 6g | Sodium 131mg | Fiber 3g | Vitamin A 237IU | Vitamin C 17mg | Calcium 29mg | Iron 0.9mg Avocado Hummus on Sweet Potato Toast https://plantbaes.com/avocado-hummus-on-sweet-potato-toast/

Lemon, ground turkey, white beans and greens

Lemony White Bean Soup With Turkey and Greens By Melissa Clark Lemony White Bean Soup With Turkey and Greens Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd. Total Time 45 minutes Rating 5 (13,208) Notes Read 1482 community notes Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter. Featured in: This Spicy White Bean Soup Is a Poem in a Pot Saved Give Advertisement SKIP ADVERTISEMENT Ingredients Yield: 4 servings 3tablespoons olive oil 1large onion, diced 1large carrot, diced 1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens 1tablespoon tomato paste ¾teaspoon ground cumin, plus more to taste ⅛teaspoon red-pepper flakes, plus more to taste ½pound ground turkey 3garlic cloves, minced 1tablespoon finely grated fresh ginger 1teaspoon kosher salt, plus more to taste 1quart chicken stock 2(15-ounce) cans white beans, drained and rinsed 1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination Fresh lemon juice, to taste Shop ingredients on Instacart Your first order gets $20 off and free delivery. Instacart terms apply. Add ingredients to your Grocery List Ingredient Substitution Guide Nutritional Information Preparation Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes. Step 2 Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside. Step 3 When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes. Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup. Step 5 Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.) Step 6 Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

WARM SHEET PAN SALAD NICOISE

INGREDIENTS Yield:4 servings • 1pound baby Yukon Gold potatoes, halved • 2large eggs • 1teaspoon minced garlic (about 1 clove) • 6ounces asparagus or green beans (poached briefly in microwave) • 1½cups cherry tomatoes • ½cup pitted olives, preferably Kalamata • 4(6-ounce) center-cut, skin-on salmon fillets • 5ounces tender salad greens, like baby red and green leaf lettuce PREPARATION 1. Step 1 Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tsp olive oil, ½ teaspoon salt and ½ teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes. 2. Step 2 While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them. 3. Step 3 Make the dressing(see below). 4. Step 4 Add the green vegetables, tomatoes and olives to the sheet pan with the potatoes, Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan. 5. Step 5 Brush fillets with a little dressing(see below)Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center. 6. Step 6 Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. serve. DRESSING: ▢1 large shallot minced • ▢1 clove garlic grated or paste • ▢3 tablespoons sherry vinegar • ▢1 tablespoons warm water • ▢2 teaspoons Dijon mustard • ▢1 teaspoon honey • ▢1/2 teaspoon dried thyme • ▢1/2 cup extra virgin olive oil • ▢1 teaspoon salt • ▢1/2 teaspoon ground black pepper

VIETNAMESE SALAD :4 servings • 2tsps granulated sugar • 1garlic clove, minced • 1bird’s-eye chile or other small hot chile, minced with seeds • ¼cup fresh lime juice (from 2 limes) • 3tablespoons fish sauce (can use vegan) • 1-3 cups loosely packed cups chicken meat (pulled from store-bought rotisserie chicken or roast chicken) • 2cups thinly sliced red cabbage • 1small English cucumber, thinly sliced (about 1½ cups) • 1medium bell pepper (any color), thinly sliced • 1½cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna • 1loosely packed cup Thai or sweet basil leaves (optional) • 1loosely packed cup mint leaves • ½cup crispy fried shallots or red onions, • ½ cup raw peanuts (not salted) 1. Step 1 In a large bowl, combine the sugar and lime juice. Whisk to dissolve the sugar. Add the garlic, chile, and fish sauce. Stir to combine. 2. Step 2 Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine. 3. Step 3 Divide the salad among bowls, garnish with the crispy shallots and peanuts and serve immediately.

https://thelittleshine.com/cold-soup/?fbclid=IwZXh0bgNhZW0CMTAAAR2onla-IIZRfApkyuCu23CQ-FYPOL635bsMTjgBGWSY-bhI7cWUKhCEsno_aem_VoPe_PYrTFWrbty_QQYqJA