Summertime Quinoa Salad

Shelly – This one is for you to always remember that Disney cruise ‚̧ ūüėČ

Prep time: 15 minutes

Cook time: 15-20 minutes

Total time: 30-40 minutes

Servings: 4

INGREDIENTS:

  • 2 cups quinoa
  • 4 cups of chicken stock
  • 3 small bell peppers, seeded and diced¬†(Any color peppers will work, but the salad looks prettier with red, orange, yellow, etc.)
  • 1 cucumber, diced
  • 2 tbsps extra virgin olive oil
  • 4 tbsps balsamic vinegar
  • 1/2 cup of crumbled feta cheese
  • 1/2 can of sliced black olives
  • 1/2 pint of cherry tomatoes quartered
  • salt & pepper to taste

DIRECTIONS:

  1. Rinse the quinoa then add to a pot with 4 cups of chicken stock. Bring to a boil and stir frequently until all water is removed and quinoa is fluffy, about 15 minutes.
  2. While quinoa is cooking, wash and chop the peppers, tomatoes, olives and cucumbers.
  3. Then add cooked quinoa, peppers, tomatoes, olives, and cucumbers into a large bowl.
  4. Place the bowl in the freezer for about 20 minutes to cool it down.
  5. In a separate bowl combine olive oil, balsamic and salt, and feta cheese and stir.
  6. Mix in the dressing with the quinoa mixture until well combined.

Note: you can serve right away but I prefer cooling in the fridge for at least 2 hours before serving.

 

 

Vinegar Coleslaw

Total Time: 1 hour
Prep Time: 10 minutes
Servings: 8-12 (depending on one’s love of coleslawūüėú)

Ingredients

4-5 Cups finely chopped or shredded cabbage – red or green
1 Cup white vinegar
1 Cup sugar
Salt & pepper to taste
* 1 Cup of Duke’s mayo (optional)
* Poppy seeds (optional)

Instructions

1. Place shredded cabbage in a bowl.
2. Mix in the vinegar and sugar.
3.Cover and place in refrigerator a few hours or overnight.

Homemade Cranberry Sauce

TOTAL TIME
1 hr 20 min

PREP 5 min
INACTIVE 1 hr
COOK 15 min
YIELD 6 servings

Ingredients

2/3 cup sugar
1/2 cup orange juice (no sugar added or freshly squeezed)
1/8 teaspoon kosher salt
One 12-ounce bag cranberries

Directions

1. Combine the sugar, orange juice, 1/2 cup water, salt and and cranberries in a medium saucepan.
2.Bring up to a simmer over medium heat and cook for 15 minutes.
3.Let cool completely before serving.

Greek Potatoes

This wonderful side dish is always accompanied by Athena chicken in our house.  The dishes complement each other very well.

PREP TIME: 10 minutes
COOK TIME: 25-35 minutes
SERVINGS: 6

INGREDIENTS

4 cups diced potatoes (red, yellow, white).  I leave the skins on for more flavor
1 cup green onions sliced
1/4 cup rosemary (fresh or dried)
1 stick of butter
1/4 cup EVOO
Salt & pepper to taste

DIRECTIONS

  1. Heat oven to 350 degrees.
  2. Cut the stick of butter into chunks and place along the bottom of a 13×9 baking pan.
  3. In a large bowl, add the diced potatoes, rosemary, EVOO, salt 7 pepper together and mix well.
  4. Pour the mixture into the baking pan and spread it evenly.
  5. Bake for 35-45 minutes (depending on the size of potatoes)

 

Chicken Athena (2 ways)

PREP TIME: 15 min.
CROCK POT COOK TIME: 4 hours / or
STOVE TOP COOK TIME: 20 minutes
MAKES: 6 servings

Ingredients

6 boneless skinless chicken breast halves
2 medium chopped onions
1 can of sliced or whole black olives (whatever your preference)
1 24oz can of Hunts Traditional Pasta Sauce
2 tablespoons of lemon juice
1 tablespoon of balsamic vinegar
1/2 teaspoon of salt
*1 tablespoon olive oil (for stove top version) Read more