shredded chicken, chard and chickpea soup

2 tbsp. olive oil
1 medium onion, sliced fine (about 1 1/4 cups)
black ground pepper
kosher salt
1 clove garlic (minced, about 1 tsp.)
1 bunch chard (ribs removed and cut into 2 inch ribbons, about 4 to 5 cups)
15 oz. chickpeas (drained and rinsed)
1 1/2 lbs. chicken breasts (about 3 medium breasts)
4 cups low sodium chicken broth
1 piece parmesan (rind, optional)
2 tbsp. lemon juice (from 1 lemon)
parmigiano-reggiano (for grating)

1) heat oil in a 12 inch skillet over medium heat until shimmering.  add the onions and a pinch of salt and cook until the onions have softened, about 4 minutes.  add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.

2)  add the chard, chickpeas, chicken, stock and rind, if using and turn heat to high, bringing the liquid to a boil.  make sure the chicken is covered and the chard has softened a little and then reduce to a simmer and cover.  cook until the chicken has cooked through, about 12 to 15 minutes.  remove chicken, allow to cool slightly, and then shred into bite sized pieces.  return to soup.

3)  remove parmesan rind (if using).  add lemon juice and season to taste with salt and pepper.  top with hefty grating of cheese.  serve immediately.  pass more cheese tableside.

*original recipe found on www.yummly.com 

sesame brown rice salad with shredded chicken and peanuts

2 c. long grain brown rice
2 c. shredded cooked chicken breasts
1/2 c. shredded carrots
1/3 c. sliced green onions
1 red pepper, chopped
1/4 c. dry roasted peanuts, divided
1 tbsp. chopped, fresh cilantro, divided
1/2 tsp. salt
2 tbsp. fresh lime juice
4 tsp. canola oil
1 tsp. dark sesame oil
2 garlic cloves, minced

cook rice according to package directions.  transfer rice to a large bowl; fluff with a fork.  cool.  add chicken, carrot, onions, red pepper, 2 tbsp. peanuts, 2 tsp. cilantro and salt to rice; toss to combine.

combine juice and remaining ingredients in a small bowl.  drizzle oil mixture over rice mixture; toss to combine.  sprinkle each individual serving with remaining peanuts and cilantro. 

*original recipe from www.yummly.com

chicken salad sandwiches

cannned chicken
light mayo
parmesan
spinach - coarsely chopped
dry roasted almonds
apples - chopped and covered in lemon juice
salt
pepper
multigrain bread

mix ingredients together and put on bread.  use judgement on portions. 

*original recipe came from me needing dinner for a picnic in a hurry.

cinammon pull aparts

18 frozen rhodes rolls
1/3 c. (1/2 pkg.) butterscotch pudding (not instant)
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. melted butter

grease (pam) bundt pan and arrange rolls in single layer.  sprinkle dry pudding, then brown sugar, butter and cinnamon.  cover with plastic wrap and let rise 8-9 hours. 

bake at 350 degrees for 25-30 minutes.

invert immediately to avoid sticking.

*original recipe from mom

**easter and christmas breakfast tradition

granola: only 5 ingredients

6 cups rolled oats
1/4 c. brown sugar
1/2 c. coconut oil
1/3 c. honey
2 tsp. vanilla
 optional:
1 cup wide coconut
1/3 c. sesame seeds
1/4 c. sunflower seeds
1/2 c. raisins or craisins
1/2 c. dried mango
1 c. chopped nuts (almonds)


directions:
1.  mix rolled oats and brown sugar together.
2.  in a separate bowl, whisk together the oil, honey and vanilla.
3.  pour over dry mixture and stir to coat thoroughly.  add in chopped nuts and any seeds at this point.
4.  spread on baking sheet and bake at 350 degrees for 30 minutes.
5.  stir frequently (every 5 minutes) to ensure even baking.  it should be golden brown when it is done.
6.  add dried fruit and coconut after baking.
7.  let it cool on baking sheet and then break up any large pieces.  store in an airtight container.
8.  makes 8 cups.  can store for 3 weeks.

*original recipe found on super healthy kids website

whole wheat pizza dough

1 package active dry yeast  (2 1/4 tsp.)
1 3/4 c. warm water (110 degrees F), divided
1 tsp. honey
1 tbsp. plus 2 tsp. extra virgin olive oil, divided
1 tsp. salt
3 1/4 c. whole wheat flour, divided
2 tsp. cornmeal

in a small bowl, combine yeast with 1/2 c. of the warm water and honey; let stand until bubbly, 5 to 10 minutes.  in large bowl of electric mixer fitted with dough hook, combine remaining 1 1/4 c. warm water, honey, 1 tbsp. of the oil, and salt.  add 2 cups of the flour and the yeast mixture.  mix at a medium speed until well blended.  add remaining flour in three batches, mixing until flour is incorporated before adding more.  dough should be sticky and hold together. 

oil a large bowl with 1/2 tsp. of the oil.  place dough in bowl; brush 1/2 tsp. oil over dough.  cover bowl with plastic wrap; place on top rack of an oven that is off.  place a bowl of hot tap water on bottom rack of oven to create humidity.  close oven; let dough rise for 1 1/2 hours. 

remove dough from oven; punch down and divide in half.  oil each of two pizza pans with 1/2 tsp. oil; sprinkle 1 tsp. cornmeal over each pan.  stretch each ball of dough to fit size of pizza pan.  

pierce dough with a fork intermittently about six times.  return to oven on top rack with fresh hot water on bottom rack.  close oven and let rise 30 minutes. 

remove dough and water; heat oven to 350 degrees F.  bake dough for 10 minutes.  remove from oven; let cool 10 minutes.  pizza crust is ready to be topped and baked, or refrigerated up to 24 hours before baking, or frozen up to 1 month. 

*original recipe from you raising your child book

smashed chickpeas and avocado salad sandwhich

1 (15 oz.) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 c. fresh cilantro, chopped
2 tbsp. chopped green onion
juice from 1 lime
salt and pepper, to taste
bread of your choice
fresh spinach leaves

directions:
1.  rinse and drain the chickpeas.  place on a paper towel and remove the outer skins.  you can leave them on, but i like to remove them.

2.  in a medium bowl, using a potato masher smash the chickpeas and avocado together.  add in cilantro, green onion and lime juice.  season with salt and pepper, to taste.

3.  spread salad on bread and top with your favorite sandwich toppings.  i like to add fresh spinach leaves.

4.  chop up spinach leaves and stir into the mixture. 

note:  this salad also makes a great dip.  serve with cut up veggies, crackers or pita chips.  also, this salad is best eaten the day it is made because it will turn brown due to the avocado. 

*original recipe from two peas & their pod blog