Orzo Salad with Cucumbers Feta and Dill

Ingredients:

• 1 cup orzo

• ¼ cup feta

• Dill

• ½ large cucumber Or 3 mini cucumbers

• Juice from 2 lemons

• ¼ cup EVOO

• Salt and pepper to taste

Instructions:

1. Cook the orzo according to directions.

2. I like to add in some turmeric while the orzo cooks to give it a little yellow color.

3. Strain the orzo and add in the lemon and EVOO mixture while still hot. MIX.

4. Let the orzo cool completely before adding cucumbers, feta and dill, or else it will become soggy.

5. If using a large cucumber, seed it first.

6. Chop the cucumber into bite-size pieces.

7. Once orzo is cool mix together orzo with cucumber, dill and feta.

8. Store in the fridge. This is a bright and light dish.

Black Beans and Rice

Rice and beans are a magic combination because together they create a complete protein. Beans alone and rice alone both lack certain essential amino acids. But when eaten together each contributes what the other is missing to form a complete protein.

Ingredients:

• 1 cup rice (I used organic basmati rice)

• black beans - we like to use Fillo’s Cuban black bean mix or a box/can of black beans works fine

• juice from 1-2 limes

• salt to taste

Directions:

Cook the rice according to the package. After the rice is cooked add in a package of Fillo’s Cuban black beans or a box/can of black beans (rinse and drain). Add in salt, cumin, and juice from 1-2 lime. *Adding some chopped cilantro after it cools down will kick it up a notch.

Crispy Pasta Chips

These chips are versatile and can be seasoned in any way that makes you happy!

Ingredients:

• About 8 oz Pasta we like to use lentil, chickpea, or bow tie

• 1-2 tbs Avocado oil or EVOO

Seasoning:

• Salt

• pepper

• 3 tbs parm cheese (optional)

• 1 tsp oregano

• 1 tsp garlic powder

Directions:

Cook pasta according to directions. Drain. Immediately coat the pasta with oil and seasoning. Mix. You can be creative with your pasta spices.

TO COOK THE PASTA CHIPS IN THE OVEN:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Lay out pasta in a single layer on the baking sheet. Bake for 20 minutes. The pasta will be golden brown and crispy. 

3. Serve with marinara for dipping.

TO COOK THE PASTA CHIPS IN AN AIR FRYER:

1. Place the pasta in the air fryer at 400 degrees for about10- 12 minutes.

2. Shake the basket halfway through. The pasta will not be in a single layer and that is ok.

3. Pasta is ready when it is golden brown and crispy.

Chicken Salad

This recipe is a hard one for me to share exact measurements. It really depends on the amount of cooked chicken you have and how much mayo you like.

ingredients:

• cooked and chopped chicken

• 3 celery sticks chopped

• 1/2 cup of mayo (more or less depending on how much chicken you have)

• 2 tbs of seed or dijon mustard

• cornichons - I like A LOT - chop them up

• salt and pepper to taste

directions:

After everything is chopped, mix it all together. Sometimes I like to add some cornichon juice. A tablespoon or so. Remember that the amount everything you put is personal preference, Start off small and you can always add more if it looks too dry. I like to add in a lot of celery and cornichons because I like the crunch!

Savory Oats

Ingredients:

• Steel cut oats

• Chicken or vegetable broth (we like to use bone broth!)

• Shallots or onion

• garlic

• Salt

• Pepper

• Turmeric

• Egg for a little extra something

And as many veggies as you’d like. A great time to clean out the fridge:

• carrots

• Zucchini

• Frozen peas/broccoli

• Mushrooms

Our favorite combo is shallot, garlic,  broccoli and peas. We use frozen broccoli and peas. They thaw out and cook right in the oatmeal!

Instructions:

Make steel-cut oats according to the package. I add a lot of broth! If you don’t have chicken or veggie broth water is fine.

• the steel-cut oats absorb a lot of water. So keep adding broth and mixing.

• add black pepper, salt and turmeric to the oats while they are cooking. Hence why they look yellow.

On the side in a frying pan:

• sauté shallots or onions until soft

• add crushed garlic

• add in all or any: carrots, zucchini, frozen peas, frozen broccoli, mushrooms etc.

• *TIP: Start cooking the harder veggies like carrots and end with the frozen stuff. Mix.

If I have roasted sweet potatoes in the fridge I’ll add that in at the very end. SOMETIMES if I get crazy I’ll add in 2 eggs and mix into the oats until it gets cooked. You can’t taste it but adds a little more protein and nutritional oomph.

After the oats are cooked:

• add in the veggies. Mix it all up. Ta-da you have a rockin’ dish.

This is a great way to use the veggies in your fridge. The steel-cut oats take a while to cook so be patient. I make a lot and the leftovers are always delicious. Can be eaten for breakfast, lunch, or dinner.