Dill Pickle Tuna Pasta Salad

Serves two.

Ingredients:

7 ounces pasta, cooked (Before boiling, I measured 4 oz. UNCOOKED Banza.)

2 cans tuna (I used Safe Catch.)

1/2 cup dill pickles, diced

1/4 cup red onion, finely diced

1/4 cup celery, finely diced (I did not use.)

1/4 cup peas, thawed

2 hard boiled eggs, diced

2 tablespoons fresh dill, chopped (I just used dried and measured with my heart.)

Dressing:

2 tablespoons plain Greek yogurt

2 tablespoons mayo

1 tsp. dried dill

2 tablespoons-1/4 cup of pickle juice, to taste

salt and pepper, to taste

Directions:

Cook pasta according to package directions, and while pasta is cooking, prepare remaining veggies, herbs (if using fresh), and eggs.

In a large bowl, combine dressing ingredients and whisk to combine.  (Start with 2 tablespoons of pickle juice.  If dressing feels too thick, add more until you reach the desired consistency.)

Drain pasta and allow to cool.  Add to large bowl (that you made dressing in), along with the remaining ingredients.  Gently toss to combine. Salt and pepper to taste.

*I added a couple pinches of red pepper flakes and more pickle juice at the end, as the pasta soaked up a lot of the dressing!

 

*Modified from @forgetthetakeout (cookbook/IG)

Herby Lemon Garlic Chicken

 I made a large batch of this, as it goes quickly at our home.

Feel free to reduce the recipe to accommodate to your family's needs.

Ingredients:

4 pounds boneless, skinless chicken thighs, trimmed of fat

2 cups Greek yogurt (I used nonfat.)

1/2 cup EVOO

Zest of 2 lemons

Juice of 2 lemons

1 bunch Italian parsley, chopped

4-5 cloves garlic (I used frozen.)

1/4 cup honey

4 teaspoons salt

2 teaspoons black pepper

2 teaspoons paprika

2 teaspoons oregano

2 teaspoons basil

Directions:

Whisk together all marinade ingredients (yogurt to basil).  Submerge trimmed chicken, being sure to coat all sides.  Allow to marinate at least an hour, but...the longer, the better.

Shake off excess marinade and pan fry over medium-high heat or grill at 400-450 degrees, 5-7 minutes on each side.  An internal temperature should reach 165 degrees.  Remove and allow to rest before slicing.

Serve with rice or naan bread, extra lemon, feta, parsley, pickled onions, and hummus or tzatziki!

*Modified from @thecymbal.life

Baked Boneless Chicken Thighs

(These measurements are for serving 6.  Modify as needed, but this recipe is excellent for to use in different meals throughout the week...leftovers would be great to have on hand.)

  

Ingredients:

3 pounds boneless, skinless chicken thighs, trimmed of fat.  Don't sub these for chicken breasts.

3 tablespoons + 2 teaspoons olive oil

2 tablespoons balsamic vinegar (I used lemon-infused white balsamic.)

2 teaspoons chili powder

1.5 teaspoons cumin

1.5 teaspoons garlic powder

1.5 teaspoons paprika

1 lime, juiced 

Directions:

• 1. Preheat oven to 425°F. Line a large sheet pan well with foil. Pat trimmed chicken thighs completely dry with paper towels. 
• 2. In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, paprika, and lime juice.  
• 3. Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Season well with salt and pepper.  Rub or brush the prepared seasoning mixture over the back first, and then the front of each thigh until evenly coated. (You should use all the spice mixture.)  Bake in the center of the oven for 15 minutes.
• 4. Move the oven rack to 8 inches from the heat source. Switch to broil (Level 1=400/450ish degrees) and cook for 7–10 minutes (check at 7), or until the tops are nicely blackened and caramelized; set a timer/watch closely!
• 5. Remove from oven, tent with foil, and let rest for 5–10 minutes. If desired, brush pan juices on top.  Slice or chop and serve paired with your favorite sides.  
  
  *Modified from www.chelseasmessyapron.com

Chicken Salad with Apples

Ingredients:

4 cups rotisserie chicken, diced

1 cup sliced almonds*

2/3 cup dried cranberries

2 cups finely diced apples (I use a mix of Honeycrisp and Granny Smith.)**

2/3 cup thinly sliced green onions

2/3 cup mayo

6 tablespoons sour cream

2.5 tablespoons honey

2.5-3 tablespoons apple cider vinegar

2.5-3 Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

• Whisk dressing ingredients together (mayo to pepper) in a small bowl until smooth.  Set aside.
• Combine the salad ingredients (diced chicken to green onions) in a large bowl.  Coat salad with reserved dressing on top and toss well. Taste and adjust to personal preference. 
• Enjoy! Serve in sandwiches, on sliced apples, on lettuce boats, with crackers, etc.
  *Note 1: Buy toasted sliced almonds or toast your own.

  1. Place almonds in a dry skillet over medium heat.
  2. Stir frequently for 3–5 minutes until they’re lightly browned and fragrant.
  3. Remove from heat and transfer to a plate to cool. Cool completely before adding to the salad.

  
  

  **Note 2: To keep apples fresh for longer, soak diced apples in cold, salted water (1 cup water to 1/2 tsp. salt) for 5 minutes. Drain, rinse well, and dry before adding to the salad. (I promise they don’t taste salty!)

*www.chelseasmessyapron.com

Chicken Gyro Marinade

Ingredients: 

• 2 pounds boneless skinless chicken breasts, pounded to 1/2" even thickness

• 1/3 cup olive oil

• 6 garlic cloves, minced (I used frozen cubes.)

• 2 tablespoons balsamic vinegar (I used Baker and Olive lemon-infused balsamic.)

• 2 tablespoons lemon juice (I used one whole lemon.)

• 2 teaspoons dried oregano

• 1 teaspoon EACH cumin, dried basil, onion powder, sugar, salt

• 1/2 teaspoon EACH black pepper and paprika

• flatbreads, naan, pitas

• roma tomatoes

• cucumbers

• 1/2 red onion, thinly sliced (I made mine pickled!)

• chopped romaine lettuce

• feta (or desired cheese)

• tzatziki sauce

Directions:

1. Whisk together all of the marinade ingredients (olive oil to paprika) in a shallow bowl or large freezer bag and add chicken. Marinate 4-8 hours in the refrigerator. Do not marinade longer than 8 hours.

2. Remove chicken from fridge and let sit at room temperature 20-30 minutes before grilling.

GRILL DIRECTIONS:

1. Grease and preheat the grill to medium-high heat, 400-450°F.

2. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest for 5 minutes before slicing. 
3. Top pitas with chicken and desired toppings (lettuce, tomatoes, cucumbers, red onion, and tzatziki sauce.

*www.carlsbadcravings.com

Frito Pie!

Ingredients:

• 1 pound lean ground beef (I used 93/7 or 90/10.)
• 1/2 medium onion, diced (small)
• 1 (1 ounce) packet taco seasoning
• 1 tablespoon chili powder (I won't use next time I make this.  I don't think it's necessary.)
• 2 (4 ounce) cans diced mild green chilies (I food processed them.)
• 1 (15 ounce) can pinto beans or kidney beans, rinsed and drained
• 1 (15 ounce) can red enchilada sauce
• 2 cups shredded Mexican blend cheese (I used Colby Jack.)
• 3-4 cups Fritos corn chips (See my suggestion in directions.)
• Suggested toppings: cilantro, tomatoes, sour cream, scallions/red onions, avocado, etc.

Directions:

• Preheat your oven to 350 degrees and move the rack to the middle position.
• Cook the beef and onions in a large skillet for about 8-10 minutes/until browned, breaking the meat up as it cooks.  Drain excess fat if needed.
• Stir in the taco seasoning, chili powder (if desired), diced green chilies, beans, and enchilada sauce; let it warm through for a minute or so.
• Transfer the mixture to a 9x13 casserole dish and spread it in an even layer.
• Top with cheese and an even layer of the Fritos.  Bake, uncovered, for 15-20 minutes, or until it's hot and bubbly.
• Serve with desired toppings and enjoy.
  *I would omit putting the Fritos on before baking, or simply put the Fritos on the amount you think your family will eat that night.  The leftovers will create soggy Fritos, so be mindful of serving sizes if you choose to add the Fritos before baking!
  *www.saltandlavender.com

 

Chocolate Chip M&M Cookies

This recipe makes 6, over-indulgent, Crumbl-sized cookies, or 12, "normal-sized" cookies.

 Ingredients:

• 1 1/4 cup all-purpose flour, spooned and leveled
• 3/4 cup cake flour, spooned and leveled 
• 1 tsp. cornstarch
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) cold, unsalted butter, cubed
• 1/2 cup brown sugar, packed (light or dark)
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk (no whites)
• 1 tsp. vanilla extract
• 1 cup mini M&Ms
• 3/4 cup chocolate chips (semi-sweet, milk, dark, whatever you prefer)

Directions:

1.  Preheat the oven to 400 degrees.

2.  Whisk together the dry ingredients in a large bowl (all-purpose flour, cake flour, corn starch, baking soda, baking powder, and salt).  Set aside.

3.  Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars.  Then add in the egg, egg yolk, and vanilla extract.

4.  Gradually add in the dry ingredients, followed by the chocolate chips.  Turn off the machine.

5.  Stir in the mini M&Ms with a rubber spatula.

6.  Form the dough into 6 large (or 12 small) dough balls and place on a parchment-lined cookie sheet.  (My large dough balls were in the 160-ish gram range, and my small dough balls were in the 70ish gram range.)  See picture below for how dough balls should look.  You want them to have a stiff peak.

7.  Bake for 10-12 minutes or until the tops of the cookies are golden brown.  

8.  Cool on the baking sheet for 15 minutes and then transfer to a cooling rack to cool completely.

*www.krollskorner.com