|Swiss Chard and Sweet Potato Soup||Salad with Healthier Honey Mustard||Fried Rice||Chicken Enchiladas with Tomato Tomatillo Sauce||Burger with Roasted Pepper and Arugula|
|1/2 lb||1 tomato|
|1/2 bunch||1/2 bunch|
|1 bunch, whites||1 bunch, greens|
|2 tbsp||2 tbsp||2 tbsp||1 tbsp|
|4 cloves||1 clove||2 cloves||6 cloves|
|2 quarts||2 cups|
|2 tbsp||3 tbsp|
plain Greek yogurt
apple cider vinegar
2 cups dry
|about 4 tsp|
|1 lime, about 2 tbsp|
8x 8" tortillas
1.5lb shredded dark or light meat
|Montery Jack cheese|
2 tbsp per burger
Swiss Chard and Sweet Potato Soup
Heat 2 Tbsp oil in a large stockpot. Dice half of the celery stems, half of the carrots and all of the firm part of the green onions. cook until fragrant. Add 1 Tbsp curry powder and 4 cloves garlic minced. Cook an additional 1 to 2 minutes. Add 8 cups chicken stock and 1.5 lbs of sweet potatoes skinned and diced. cook until everything has softened aboput 30 minutes. Add 2 Tbsp honey, and 1 sweet apple cubed and skinned with the seeds removed. Cook until everything is soft. Blend and return to heat. Add as much Swiss chard as you would like cut into ribbons, then crosswise. Add to the soup take off of the heat and enjoy.
Salad with Healthier Honey Mustard
In a bowl combine 1/2 cup plain greek yogurt, 1/4 cup olive oil, 1/4 cup dijon mustard, 3 Tbsp honey, 2 Tbsp lemon juice, 2 Tbsp apple cider vinegar, 1 clove of garlic minced, 1/2 tsp salt, pinch of black pepper. Serve with salad greens mix.
Cook 2 cups of rice according to package, then refrigerate. Heat 2 Tbsp oil in a large pan. Add half of the carrots diced, half of the celery stems diced, and 1 cup of green onion stems, finely chopped. Cook until everything starts to soften. Add 2 cloves of garlic minced and 3 eggs. Stir everything until eggs are scrambled and begin to set up. Add the cooked rice 1/4 soy sauce, 1 Tbsp sesame oil, and 1 tsp of fish sauce. Mix everything well and serve.
Chicken Enchiladas with Tomato Tomatillo Sauce
Preheat oven to 400 degrees F.
For the salsa: On a baking tray, roast all the tomatillos, 2 tomatoes, 1 onion quartered, 4 garlic cloves minced, and 1 jalapenos or chili pepper minced for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add 2 tsp cumin, 1 tsp salt, 1/2 cup cilantro, and 1/2 lime juiced and pulse mixture until well combined but still chunky.
For the enchiladas: Heat a 2 count of olive oil in a medium saucepan over medium heat. Add 1/2 onion diced and cook until soft and caramelized - this should take 5 to 7 minutes. Add 2 cloves of garlic and 1 1/2 tsp cumin then cook for a further minute. Sprinkle on 1/4 cup flour and stir to ensure the flour doesn't burn then gradually add 2 cups chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in 3 lbs shredded cooked chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and microwave for 30 sec to soften. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded Monterey Jack cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Burger with Roasted Pepper and Arugula