Flank Steak Pinwheels

Ingredients

1 large flank steak, butterflied along the grain

Salt and freshly ground black pepper

6 ounces mixture Parmesan, Romano, and Asiago cheeses, shredded

8 ounces curly loose spinach leaves, washed, patted dry, stems removed

4 green onions, left whole

8 to 10 wooden skewers, soaked in water

Directions

Preheat oven to 350F.

Score the steak; marinate in Worcestershire sauce, lime juice, garlic, salt and pepper for 45min. Meat should be room temperature before cooking.

Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with cheese, spinach, then scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together. Cook for about 30 min or until your desired doneness. Slice between the skewers to serve.

Southwestern Chopped Salad with Cilantro Dressing

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Creamy Cilantro-Lime Dressing or other dressing of choice

Directions
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.
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Creamy Cilantro-Lime Dressing

Recipe yields 3/4 cup dressing

Ingredients
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Directions
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches Recipe:

(serves 4-6)

Ingredients:

4-6 boneless, skinless chicken breasts


1/2-3/4 cup Frank's Wings Buffalo Sauce


1 packet Ranch Dip Mix


2 tablespoons butter

Directions: 
Place chicken breasts in the bottom of your slow cooker and sprinkle ranch packet on top.  Cook on low for 4 hours.  Shred chicken and return to crockpot.  Melt butter and combine with buffalo sauce.   Pour the sauce into the crockpot and stir until chicken is covered evenly. Serve on buns.

Banana Chocolate-Chip Muffins

Sprinkle chocolate chips on top of banana bread muffins and bake for 20-25min.  A delicious rendition of Alicia's banana bread recipe.

Chicken Noodle Soup

Yield: 6-8 servings

ingredients:

1 box + 1 can chicken broth

3 cooked chicken breasts, diced or shredded
3 carrots, sliced
2 stalks celery, chopped

salt and pepper
parsley
Egg noodles 

directions:

Bring broth to a boil.  Add in the carrots and celery. Add salt, pepper, and parsley to taste. Simmer until vegetables are crisp/tender (about 20 minutes).  Add the chicken.

In the meantime, in a separate pot, cook the noodles according to the package directions, then drain and serve with the soup.

*Note: I prefer not to cook the noodles in the soup because they tend to eat up the broth, then get mushy when reheated for leftovers.

Adapted from http://www.whatmegansmaking.com/2012/01/chicken-noodle-soup.html

Chicken Marsala

INGREDIENTS:

1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine 1/4 cup cooking sherry

DIRECTIONS:

1.	In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2.	In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Original Recipe from Allrecipes.com

Banana Oatmeal Cups with Chocolate Chips

Ingredients:

• 3 mashed bananas (the more ripe the better!)
• 1 cup skim milk 
• 1/4 c sugar
• 2 eggs
• 1 tbsp Baking powder
• 3 cups (240g) Old Fashion or Rolled Oats
• 1 tsp vanilla extract
• chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.