the Recipe box
Avocado Spinach Salad:
Serves: 2
1 Avocado
1 Tomato
4 c Spinach
1 Portobello mushroom
1/4 c Flax seeds
2 ozs Yogurt, Greek
Place spinach leaves in a bowl. Dice tomatoes, mushroom, and avocado.
In a separate bowl, blend tomatoes, mushroom, avocado and Greek yogurt together.
Toss mixture gently with spinach. Sprinkle with Flax Seeds.
Enjoy!
Greek Stuffed Chicken Breast:
Serves: 6
6 Boneless Skinless Chicken Breasts
2 tsp Suzy’s Seasoning
3 oz the Brown bag Fire Roasted Red Bell Pepper
1/2 cup Lemon Feta Cream
Preheat oven 350
Cut a lengthwise cut down the side of the chicken breast, forming a pocket. Cutting only within 1/2” of the opposite side. Set in an oven safe casserole dish. Sprinkle Breasts with Suzy’s Seasoning
Cut peppers into strips and place into a small bowl. Combine with 2 tsp of seasoning and Lemon Feta Cream. Stuff each chicken pocket with an even amount of mixture.
Roast in oven covered for 30 minutes. Remove cover and cook another 10 minutes. Let stand before serving.
Note: Internal temperature after meat has roasted should be a minimum of 165. Juices should be clear.
Serve with Couscous with Asparagus, Sugar Peas, and Radishes.
Couscous with Asparagus, Sugar Peas and Radishes:
Serves: 6
½ lbs Asparagus, cut ½” on the bias
¼ lbs Sugar peas, cut on the bias
2 cup Chicken stock
1 Lemon, Juiced & zested
10 oz Couscous (Wheat or Brown Rice)
1/3 cup Radishes, sliced
2 tbsp Chives, chopped
2 tbsp Italian parsley, chopped
1 tbsp Mint, chopped
Suzy Seasoning, To taste
Blanch asparagus in a large pot of boiling salted water for about 2 minutes. Drain and submerge into an ice bath. (Ice bath: bowl of cold water and ice)
In a small saucepot, bring broth to a boil.
In a medium class bowl, add couscous, lemon juice, zest, & Suzy Seasoning. Pour stock over couscous. Cover and let stand for 10 minutes.
