Breakfast: Autumn Apple Salad II
- 4 tart green apples, cored and chopped
- 1/4 cup blanched slivered almonds, toasted
- 1/4 cup dried cranberries
- 1/4 cup chopped dried cherries
- 1 (8 ounce) container vanilla yogurt
- In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.
Snack: Spiced Walnuts
- 1 tablespoon honey
- 2 teaspoons olive oil
- 2 cups walnut halves
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.
Lunch: Summer Ribbon Salad
- 2 zucchini, trimmed
- 1/4 lb all-natural, thin, deli-sliced ham (no added nitrites or nitrates)
- 1/4 cantaloupe, seeded and cut into 1-inch chunks
- 1 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried mint (TIP: Fresh mint also works here if you have some on hand, but add it in at the end instead of mixing into dressing.)
- 1/8 tsp each sea salt and ground black pepper
- Run a vegetable peeler lengthwise along the edge of each zucchini to make long ribbons. Stack ham slices and cut into approximately 1 x 5-inch strips.
- In a medium bowl, combine zucchini, ham and cantaloupe. In a small bowl, whisk together oil, vinegar, mustard, mint, salt and pepper. Pour dressing over zucchini mixture and toss gently to combine.
Dinner: Chicken Youvetsi
- 1 tbsp olive oil, divided
- 2 large skinless, bone-in chicken breasts
- 1/4 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted tomato paste
- 1/4 cup dry red wine
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups jarred or boxed unsalted diced tomatoes
- 2 4-inch sticks cinnamon
- 1 bay leaf
- 1/2 tsp dried oregano
- 1 cup (6 oz) whole-wheat orzo pasta
- 1/4 cup freshly grated Parmesan cheese
- Preheat oven to 375°F.
- In a Dutch oven or large ovenproof pot on medium-high, heat 1⁄2 tbsp oil. Sprinkle chicken evenly with salt and pepper. To Dutch oven, add chicken and cook for about 5 minutes, turning to brown on all sides. Remove from Dutch oven and set aside.
- Reduce heat to medium and add remaining 1⁄2 tbsp oil to Dutch oven. Add onion and sauté for about 3 minutes, until softened. Add garlic and tomato paste, sauté for 1 minute, stirring. Add wine, and cook for 1 more minute, stirring and scraping up browned bits from bottom of pan with a spoon.
- Add broth, tomatoes, cinnamon, bay leaf and oregano. Increase heat and bring to a boil. Return chicken to Dutch oven, placing meat side down in liquid. Cover, turn off heat and transfer to oven. Bake for 30 minutes.
- Carefully remove from oven and uncover. Stir in pasta and 2 cups boiling water. Return to oven, uncovered, for another 30 minutes, until orzo is tender and liquid is almost entirely absorbed (it will thicken further upon standing).
- Use tongs to transfer chicken to a cutting board. Remove and discard cinnamon and bay leaf. Cover Dutch oven to keep warm. Let chicken cool about 5 minutes, then remove meat from bone and shred into large chun