Biggest Loser White House Salad

From: 2009 cast of Biggest Loser went to the White House and made this salad from the White House garden. 

1 head of fresh lettuce, wash, dry and cut into bite size pieces (or use mixed lettuces)
1 cucumber, peeled and cut into bite sized pieces
2 fresh ripe tomatoes, washed and cut into bite size pieces
1/4 red onion, peeled and cut as thinly as possible
1 bunch fresh basil, washed and torn into bite size pieces
2 tablespoons fresh parsley, chopped
4 tablespoons fresh lemon juice
1/3 cup olive oil
1 -1 1/2 teaspoon honey
salt and pepper

Directions:

1  Combine the lettuce, cucumbers, tomatoes, onions, and basil and parsley in large mixing bowl.
2  In a sealable container, combine oil, lemon juice, honey and salt and pepper.
3   Cover container and shake vigorously.
4   Add dressing to salad and serve immediately. Enjoy!

Mom's Banana Bread

From: my mom.

I nearly had a heart attack when I couldn't find this recipe today - and with 4 dead bananas on my counter staring me in the eyeballs, the pressure was almost too much. It was found, loose, at the bottom of a cabinet full of random things, underneath some souvenir shot glasses I acquired in the 90's. The important part is that it was found and that it is now cataloged on Grigg Family Favorites. Sadly, I developed an allergy to both bananas and nuts but my family enjoys this recipe and who can let dead bananas go to waste?

PREHEAT oven to 400 degrees

SOAK 1 C raisins or other dried fruit (go crazy) in some liquor (my mom uses grand marnier and she measures it - I use whatever I have on hand and I just throw it in there) 

COMBINE
4 T melted, cooled butter
3 or 4 ripe bananas, smashed
1 C granulated sugar
1 large egg

In a seperate bowl COMBINE
1.5 C whole wheat flour (this makes it an appropriate breakfast food)
1/2 t salt
1 t baking soda

MIX wet and dry ingredients together

FOLD in the fruit (with juices) and 1 C chopped nuts

POUR into greased loaf pan.

BAKE 45 minutes.

MY NOTES: The baking bit usually takes longer. Maybe its my oven I don't know. But I start checking it at 45 minutes. It takes longer.  I've always been really snooty about spreading real butter on this and not margarine but since I don't eat it anymore, spread crappy margarine on it if you like. All I can say to that is, ew.

Summer Vegetable Crepes

 

From Eating Well

• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground pepper
• Crepes

Preparation

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. Roll some of the filling in a crepe. Place the crêpe seam-side down on a dinner plate. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Honey Cashew Chicken Stir Fry

From Cooking Light Magazine

Ingredients

• 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes 
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon dark sesame oil
• 2 cups broccoli florets 
• 1 cup frozen shelled edamame (green soybeans)
• 2 garlic cloves, minced
• 1 medium yellow onion, finely chopped 
• 1 red bell pepper, sliced 
• 1/2 cup dry-roasted cashews, unsalted
• 1 tablespoon rice vinegar
• 3 tablespoons honey
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

1.  Combine chicken and next 3 ingredients in a bowl; toss to coat.
2.  Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
3.  Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. 

Serve with rice.

Kate Parham, Cooking Light
JUNE 2012

White Bean and Roasted Chicken Salad

From Cooking Light

Ingredients

Salad:

• 2 cups coarsely chopped skinless, boneless rotisserie chicken $
• 1 cup chopped tomato $
• 1/2 cup thinly sliced red onion
• 1/3 cup sliced fresh basil
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained 

Dressing:

• 1/4 cup red wine vinegar
• 2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lemon juice $
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced

Preparation

1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Pineapple Mojito

Last year my MIL and I had this at a restaurant and it was so good, I ran home and started trying to duplicate it. Found a very close recipe on YumSugar.com. Here it is!

Ingredients
3 1-inch chunks of pineapple
4 lime wedges, from one half of a lime
8 mint leaves
3 oz rum (recommended: Brugal Añejo Rum)
1 oz triple sec
1 oz pineapple juice
Directions

1. In a cocktail shaker, muddle the pineapple chunks, lime wedges, and mint leaves.
2. Fill the shaker with rum, triple sec, and pineapple juice. Add ice.
3. Shake and serve in a highball glass filled with ice. Garnish with mint sprig.

Makes 1 drink.

Almond Tea

This recipe is from my friend Petra (also from her, Everything Breakfast Casserole)

4 cups strong Lipton tea
6 cups water
1/3 cup lemon juice
1 1/2 cups sugar
1 2/3 cups orange juice
1 t vanilla extract
1 t almond extract

Dissolve sugar in water

Add orange and lemon juice and tea.

Bring to a boil, then simmer 5-10 minutes.

Add extracts.

Serve with orange or lemon slices.

My Notes: I added cinnamon sticks as well. Yum!