Category: Main Dish

Green Chile and Bacon Frittata

Published on by Alissa2 Comments

My posts have been a bit brief lately because I am getting closer and closer to taking my Professional Engineering (P.E.) exam.  ONE MONTH!!!  October 26th can’t come quick enough. I am stressing and wish I had more time to prepare, but I just want to get this thing over with.  I’ve locked myself in my “Ladies’ Parlor” for way too long.

What is the Ladies’ Parlor, you ask?

Well, men get their “Man Caves”… so I have taken over my spare bedroom  upstairs and turned it into the Ladies’ Parlor.  My “Ladies’ Parlor” is awesome and fun and has chairs and proper lady drinks and tea cakes and sandwiches and long gloves and long cigarrettes and NO BOYS ALLOWED. 

Actually, I lie. It is none of those things…YET. 

At this point, it is a study dungeon. Ugh.  It has a sad table and a sad lamp and a sad chair.  But after October 26th…it will DEFINITELY have a cocktail bar. Hell…why don’t I have one of those now? That would most definitely help me through those long nights. 

You know what else gets me through these long days….a solid breakfast. I have to have eggs in the morning. I looooove eggs. What’s better than eggs? Eggs + Bacon.  And the only thing better than that combo, is Eggs + Bacon + Fresh Roasted Green Chiles. I’m serious, folks. Do it.

If you are from the midwest, this time of year is when you look forward to fresh roasted hatch green chiles!  I always stock up and throw several bags in the freezer to enjoy through the winter. Get them while the gettin is goooood.

I threw in some fresh roasted hatch green chiles into a frittata and it was majical. Put them on anything…burgers, eggs, sandwiches, burritos, quesadillas, stew! Ladies’ Parlor Approved!

Green Chile and Bacon Frittata

Serves 4

Ingredients

  • 8 eggs
  • 2 roasted hatch mild green chiles (deseeded, skin removed, and chopped)
  • 1 tomato, diced
  • 1/4 cup canadian bacon or 4 slices of bacon (cooked and chopped into pieces)
  • Optional toppings: avocado, fresh salsa, cilantro

Instructions

  1. Preheat oven to 400 F. Butter or spray a nonstick skillet (or cast iron skillet). Set aside.
  2. In a medium bowl, whisk eggs and sprinkle with a pinch of salt and pepper.
  3. In the prepared skillet, scatter the green chiles, tomatoes, and cooked bacon evenly on the bottom.  Pour the egg mixture on top. Place in the oven for 15 to 20 minutes. (Note, I have an oooold oven, so keep an eye on this, my times may be off a bit because my oven is a beast). Remove when set.

Brats with Roasted Cauliflower and Apples

Published on by Alissa7 Comments

For our wedding anniversary, Kiley and I spent a few restful days in Hermann, MO. It’s a quaint German town in eastern Missouri. We relaxed, we drank, we ate. It was perfect.

While there, we stocked up on some amazing smoked knackwurst. So good.

Because this week’s Food Matters Project recipe was Whole Cauliflower with Sausage, I decided to use our fresh knackwurst and roast up some cauliflower and local apples.  Apples and brats are great together. This is a great one pot or rather a one roasting pan meal.

Enjoy the fall flavors! Oh, and check out the original recipe at Food Fascination.

Brats with Roasted Cauliflower and Apples

Serves 4

Ingredients

  • 4 brats, polish sausage, or chicken sausage, cut into 1/2-inch rounds
  • 1 head of cauliflower, cut into florets
  • 2 apples, cored and cut into 8 pieces each
  • 1/2 onion, sliced thinly
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 425F. Add sausage slices to roasting pan. Toss cauliflower, apple slices, and onions with olive oil in medium bowl. Add to roasting pan.
  2. Roast sausages, cauliflower, apples, and onions for 30 to 35 minutes at 425F or until cauliflower is browned and sausages are cooked through.

Raw Zucchini Salad with Sesame Ginger Sauce

Published on by Alissa3 Comments

This weekend was a bit tough for me to study. The fall air poured through our open windows. Every time I opened my book, other things called my name: the farmers market, flea market, the garden, zucchini bread, OU football, wine, lunch, wine, dinner, cleaning the bathroom, going for a 7 mile run, getting my toes painted, more wine, walking my dog, another glass of wine….are you seeing a pattern?  Maybe it was the wine that made it difficult? Naaaaaah.

While at the farmers market this weekend, we picked up a poop ton of sweet potatoes, zucchini, peaches, and apples!  So, when this week’s Food Matters Project recipe was Edamame Cakes with Soy Drizzle I decided to take this asian-inspired recipe to Zucchini Land and use up my new bounty of zucchini! This raw salad is uber easy, so fresh and quite beautiful too.  Use the shredder attachment of a food processor to make quick work of shredding up these veggies! Save those knuckles, people!

Note: Don’t add the sesame-ginger dressing until you are ready to serve the salad. The zucchini tends to “weep” and get soggy if it sits with the dressing on it for too long.

To see the original Food Matters Project recipe for Edamame Cakes with Soy Drizzle, check out Life with the Lushers. And be sure to see what the other bloggers came up with here.

Raw Zucchini Salad with Sesame Ginger Sauce

Serves 4 to 6 as a side

Raw Zucchini Salad Ingredients

  • 1 large zucchini, shredded (about 3 cups)
  • 1 red bell pepper, julienned
  • 1 carrot, shredded
  • 1 scallion, green and white parts chopped
  • 1/4 cup cilantro, chopped

Sesame-Ginger Sauce

  • 1 tablespoon coconut aminos or soy sauce
  • 1 tablespoon apple cider vinegar or rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh grated ginger
  • 1 clove of garlic minced
  • juice of 1/2 fresh lime
  • salt and pepper to taste

Instructions

  1.  If you have a food processor with a shredding attachment, it will make shredding the zucchini and carrot a breeze. Place the shredded zucchini in a colander and allow to drain for about 30 minutes. Slice the red bell pepper really thin. Combine the zucchini, carrot, bell pepper, and cilantro in a medium bowl. Set aside.
  2. In a small bowl, mix sesame-ginger sauce ingredients and set aside.
  3. When you are ready to serve the salad, add the sesame-ginger sauce to the zucchini mixture. Season with salt and pepper. Serve immediately sprinkled with sesame seeds.

Grilled Delicata Squash with Kale

Published on by Alissa6 Comments

Do you smell that? Ya…that’s fall people. IT is HERE! Well almost.  The weather man is taunting us. There are 90s in the forecast for the coming week but I have my fingers in my ears and I am not listening because my windows are open, it is in the 60s outside, and I am ready to pull out my BOXES O’ SWEATERS! Yes…that was plural….boxes.

Mmmmmmmmm….sweaters.

Also… winter squash is edging its way onto farmer’s tables at the market. Pumpkins, gourds, acorn squash, butternut squash, spaghetti squash, cinderella pumpkins.

Mmmmm…pumpkin. Oh, be ready people…pumpkin recipes are going to blow this place up! We are going to be swimming in pumpkin at this hacienda. But until then, let’s get back to winter squash, shall we?

One of my favorite winter squash varieties is the delicata squash. It is slightly larger than an acorn squash, but smaller than a butternut.  And did I mention that it is SOOO much easier to cut in half due to the thinner outside skin. The other beauty to this squash (besides those awesome trendy stripes) is that the skin is edible after it is cooked!  Now don’t get me wrong. I love butternut squash like the next bloke, but carving off all that stupid skin and hacking and chopping and nearly taking off my fingers and ear lobes in the process to just get a few measly cups makes me a bitter woman. More bitter than normal. And that’s bitter, people.

The inside flesh is smooth and similar to butternut in texture.  It caramelizes when roasted or grilled.  This dish can easily be adapted for roasting in an oven.  In an oven preheated to 425F, Roast for about 40 minutes. Around 30 or 35 minutes, keep an eye on them and test with a fork. They are done when the fork slides through with no resistance, like a potato.

You could serve the squash alone, but I topped them on top of a fresh lacinato kale salad. A perfect fall salad! Now, where’s my sweater?

 

Grilled Delicata Squash with Kale

Serves 4 as a side

Ingredients

  • 1 delicata squash, deseeded, halved and sliced in 1/2-inch slices (keep skin on)
  • olive oil
  • salt and pepper
  • 1 bunch of kale (or swiss chard), stems or ribs removed and leaves cut into 1-inch strips and gently massaged. (Read this article to see why and how to massage that beautiful kale.)
  • feta (leave off for vegan and paleo)

Instructions

  1. Prepare and heat grill for direct grill method.
  2. Toss squash slices in olive oil and season with salt and pepper. Grill over medium heat for 5 minutes. Then carefully flip to the other side. Continue grilling for another 5 minutes.
  3. Meanwhile, back on the ranch, add kale strips to a medium bowl. Sprinkle with salt and gently massage so that the kale slightly breaks down and becomes dark in color.
  4. Divide kale between 4 bowls. Place grilled squash rings on top of kale. Top with crumbled feta.

Cauliflower Tabbouleh

Published on by Alissa6 Comments

This is such a fresh and easy no cook salad and is inspired by the Food Matter’s Project.  I chose to use cauliflower that has been “riced” in a food processor instead of using the traditional bulgur.  Bulgur is a type of cracked wheat and is considered a whole grain. But in our recent quest to give up gluten, I used cauliflower as a stand in for grains and DAAAANG it’s good.  The fresh herbs and lemon make this a perky salad that is perfect for taking to a picnic, potluck, or for a labor day cookout!!!!!  Get on it.  Thanks to Sarah of Simply Whole Kitchen for choosing the Tabbouleh recipe for this week’s edition of Food Matters Project.  

So a small explanation on why we have gone gluten free….

For most of my husband’s life, he has been plagued with the worst seasonal allergies.  He should be the Bubble Boy. He was getting shots weekly until it became too costly, but then the weekly doses of Allergra D weren’t much cheaper either.  Migraines soon followed, nearly once a month…sometimes two or three a month.  They were debilitating and vomit-inducing. Appetizing, I know. 

Months ago, he eliminated grains and dairy from his diet, choosing a “paleo” life-style (only eating meat, vegetables, fruit, and nuts and eliminating grains, dairy, legumes).  Since going “primal”, I have been amazed at all the positive aspects.  His allergies? Vanished…his migraines? GONE. It was a miracle. His allergies were the result of inflammation caused by sensitivities to gluten, grains, and dairy.

Seeing his amazing transformation, I soon began to wonder if gluten was having an affect on me too.  I recently dived into gluten free living and have found that I feel a lot better when I do not consume wheat products.

Soooooooo, whether you have gluten sensitivities or not, I guarantee that you will enjoy this gluten and grain free tabbouleh salad during the final day of a great long weekend.

Cauliflower Tabbouleh (Grain Free)

Inspired by Roost and Mark Bittman

Serves 6 as a side dish

Ingredients

  • 1/2 head of cauliflower, discard stalk and dice florets into 1/2-inch pieces
  • 1/2 cup fresh parsley
  • 1/4 cup fresh mint
  • 1 to 2 cups of kale
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon olive oil
  • 2 scallions, green and white parts diced
  • 1/2 cup diced sweet bell pepper (1/4-inch pieces)
  • 1/2 cup diced fresh tomatoes
  • 1/2 cup diced cucumber
  • 1/4 to 1/2 teaspoon salt (to taste)
  • fresh cracked pepper

Instructions

  1. Get out your food processor…don’t have one? I recommend investing in a good one because mine is my best friend! Sorry Guinness. Cut the cauliflower into 1/2-inch to 1/4 inch pieces before adding to the food processor.  Add diced cauliflower to food processor bowl. Pulse until the cauliflower resembles rice. Scrape the “riced” cauliflower into a medium bowl and set aside.  May need to do this in batches to ensure that all of the cauliflower is evenly “riced”.
  2. In the bowl of the food processor (no need to clean out) add packed parsley, mint, kale leaves, lemon juice, and olive oil. Process for about 1 minute. Add herb mix to the riced cauliflower. Gently stir to incorporate.
  3. Add the remaining ingredients (tomatoes, cucumbers, diced peppers, scallions) to the cauliflower-herb mixture. Gently stir to combine. Season with salt and pepper to taste.

Marinated Fig and Spinach Salad

Published on by Alissa2 Comments

I was a fig virgin a year ago….a fresh fig virgin. Mr Newton destroyed figs in my opinion. Those weird “cookies” were the only sweets in my house when I was young and I stayed waaaaaaaay away from them. Looking back, I guess that was a good thing. So maybe I should thank Mr Newton and my mom. Only having access to those piss poor “cookies” curbed my sweet tooth, that’s for sure.

Late last summer, I noticed fresh figs at the store.  They popped up like a secret and without any warning. My curiosity got the best of me and I brought home a small basket of fresh figs, unsure what to expect.  Cutting into that dark flesh revealed such a surprise. The lush pink center of a fresh cut fig is so beautiful. I ate the whole basket in one day.  I went back…bought more and brought them to anyone and everyone I could. I was a fig prophet. I wanted to yell from the rooftops and spread the word. “Behold…the FIG. It will save your life.” I couldn’t believe that I had been blind to this fruit in its raw form for 30 years.

Although dried figs are available in stores year round, fresh figs are available in late summer.  There are numerous varieties with the Black Mission fig being one of the more common varieties found in stores.  Each variety differs in color and texture.  They are a great source of potassium (helps regulate blood pressure), calcium, and fiber!  So if you can get your hands on some fresh figs right now…do it. Profess the amazingness of figs. Eat them fresh and feel like royalty. Bake them and feel indulgent!

This past week I was lucky enough to get my hungry paws on a FLAT OF FIGS!!!!  After gorging myself on plain raw figs, I marinated a few and added them to this amazing spinach salad.  Although I loved the added flavor of the marinated figs, this salad would be fabulous with just the fresh figs and the balsamic-dijon dressing drizzled on top.

Ooooh…and a side note, the balsamic-dijon marinade/dressing is prime!  I whip up an extra large batch and store it in a ball jam-size jar with a lid and take it to work with me for my lunch salads.  Addictive! It’s also good drizzled on sautéed mushrooms and baked chicken.

Hope everyone has a great Labor Day weekend!!!!

Marinated Fig and Spinach Salad

Serves 2

Ingredients

  • 1/4 cup of balsamic vinegar
  • 1 teaspoon of dijon mustard
  • dash of salt
  • 1/4 cup of olive oil
  • 6 fresh figs, stems removed and quartered
  • 4 handfuls of fresh spinach
  • 2 tablespoon of toasted walnuts, coarsely chopped
  • crumbled goat cheese (optional)
  • fresh cracked pepper

Instructions

  1. Mix vinegar, dijon mustard, and salt in a small bowl.  Add olive oil, whisking constantly. Add figs and stir gently. Allow to marinate for about 10 to 20 minutes while you are preparing other things.
  2. Divide spinach between two bowls. Place figs on top of spinach and drizzle with marinade. Top each bowl with 1/2 tablespoon of walnuts and fresh cracked pepper. Sprinkle with crumbled goat cheese, if that’s yo thang.

Basil Chicken Stir Fry

Published on by Alissa3 Comments

Life.

It is something that we are all given.  With that life, we make choices. With those choices, we affect our life but more importantly, we affect the lives of others.

This weekend was a hard one. My husband’s family suffered a great loss. An unexpected loss at that. Times like these reaffirm my belief that we should always let people know how much they mean to us.

After such a long weekend out of town, we arrived home this afternoon and I was hungry for fresh vegetables. A basic stir fry is the easiest way to use up whatever vegetables you have lingering in your fridge. Feel free to sub any fresh or frozen vegetables that you may have around or in the garden.

Stir Fry Tip Numero Uno – Cut all your veggies up in advance and have everything prepped and ready to go.

Stir Fry Tip Numero Dos – Have a good stir fry sauce recipe.

I have also included my basic stir fry sauce recipe which is adapted from the Moosewood Cookbook. Because we have recently given up soy products, I used coconut aminos in place of soy sauce.  It is available at any natural food grocer or online. This recipe would also taste great with coconut milk and curry. Mmmm.

For other stir fry ideas, check out the Food Matters Project here.

Basil Chicken Stir Fry

Serves 4

Basic Stir Fry Sauce:

  • 1/4 cup raw coconut aminos (or soy sauce)
  • 1/4 water
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 to 3 cloves of garlic, minced
  • 1 tablespoon fresh lime juice

Basil Chicken Stir Fry Ingredients:

  • 2 to 3 tablespoons coconut oil (or grapeseed oil)
  • 1 lb chicken breast or thighs, cut into 1/2-inch pieces
  • 1/2 medium-sized onion, chopped
  • 1/4 teaspoon salt
  • 4 cups of vegetables: bell peppers (cut into 1/4-inch strips),  carrot (cut into thin slices), mushrooms (sliced), kale (chopped), spinach, green beans, cauliflower, cabbage, tomatoes, broccoli, etc.
  • 1/8 teaspoon red pepper flakes (or more depending on desired spiciness)
  • 1/3 cup fresh basil, sliced (plus more for topping)
  • sesame seeds (optional)

Instructions

  • Combine stir fry sauce ingredients in a small bowl and set aside.
  • Over medium heat, heat 1 tablespoon of coconut oil in a large skillet. Place diced chicken in skillet with half of the stir fry sauce. Cook until browned and cooked through (about 10 minutes). Stir frequently. When cooked through, remove chicken from skillet and place in a separate bowl.
  • In same skillet that the chicken just was removed from, add another tablespoon of coconut oil. Allow to melt (30 seconds). Turn heat to medium-high. Add onions and salt and stir fry for about 2 minutes.
  • Add all other vegetables except leafy greens (spinach, kale, chard) and tomatoes. Stir fry until they begin to get tender. Add tomatoes, leafy greens, and the remaining stir fry sauce to the skillet. Keep the heat medium-high. Stir frequently. The sauce will begin to thicken.
  • Add chicken, red pepper flakes, and basil. Stir until heated through and incorporated. Remove from heat. Top with additional basil and sesame seeds.

Spring Roll Salad with Thai Dressing

Published on by Alissa10 Comments

What a weekend. Some friends of ours few into town from Austin. We had a great time catching up and showing them around the KC area.  The great cool down finally hit KC and made it perfect to ride bikes to our favorite restaurants.  We also ventured to Weston, MO, where we had fabulous brew in a century old Irish brewery tucked 4 stories BELOW ground.  It’s dank and musty and serves up a perfect pint of local brews.

Sunday brought warmer temps in the upper 90s. We found relief from the heat by checking out the Negro League Baseball Museum in the 18th and Vine district. If you are ever in the KC area, I highly recommend the museum.

We also were able to grill and cook some good food over the weekend. I made this great salad, which basically is a deconstructed version of thai spring rolls. The recipe is inspired by Mark Bittman’s Summer Rolls from the Food Matters Cookbook. This recipe was chosen by Alyssa of Every Day Maven as part of the Food Matters Project. It has been over six months since the beginning of the Food Matter’s Project, which consists of a group of food bloggers choosing recipes from Mark Bittman’s huuuuge, 500+ recipe cookbook “The Food Matters Cookbook” and cooking through them. 

I absolutely adore the freshness of well made spring rolls. The fresh cilantro and basil make the dish.  The herby salad is served with a thai-inspired dressing that contains almond butter instead of peanut butter.  Feel free to sub peanut butter instead, if you do not have any peanut allergies. This salad is quick and fresh and can be topped with shrimp or chicken for a complete meal.

The thai dressing would also be great for dipping. Add water after mixing all the ingredients. I found that after refigerating the sauce for a day, I had to add a few tablespoons of water to make it more of a dressing consistency. 

Spring Roll Salad with Thai Dressing (Gluten Free, Grain Free, Dairy Free)

Thai Dressing Ingredients:

  • 2 tablespoons almond butter
  • 2 tablespoons lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/2 cup coconut milk (full fat or light)
  • 1/4 teaspoon salt
  • 1 to 3 tablespoons of water (add one tablespoon at a time until desired consistency)

Spring Roll Salad Ingredients:

  • 6 cups lettuce, chopped
  • 2 carrots, shredded
  • 4 green onions, green and white parts chopped
  • 1/2 cup sweet bell peppers, chopped
  • 1 cucumber, diced
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh basil
  • 1 avocado, diced
  • 1/4 cup chopped roasted cashews
  • sesame seeds

Instructions:

  1. In a small bowl whisk all dressing ingredients together until smooth. Place in a container and refrigerate.
  2. Add all the salad ingredients, except avocado and cashews, into a large bowl. Toss until all ingredients are well mixed. Top with diced avocados, sesame seeds, and diced cashews. Serve each salad with 2 tablespoons of sauce.

 

Sweet Potato and Zucchini Breakfast Stacks

Published on by AlissaLeave a comment

I think I was five. Maybe six….no I was five. Six. Wait…four? No, five.  Hell, it doesn’t matter… I was finally old enough to learn to ride my bike without training wheels. It was a monumental day. My bike and me were about to embark on new territory, make history, be BIG!

She was a fabulous bike. The Seashell Princess bike. And after my dad removed her training wheels, she was legit! A machine of pink and silver shells and tassels. The only setback now would be me. She was ready. Was I? I waffled. I wasn’t sure. I thought I was. In his usual fashion, my dad cracked jokes and lightened the mood. He told me I could do it. So I did.

My dad’s strong arms held me tight as I started to peddle. You know the drill….one minute I’m confident with him by my side, cheering me on and holding me steady. The next minute my face is implanted into a stop sign and Seashell Princess is scratched and bruised.  He picked me up, made me feel better, and told me to keep trying. He wouldn’t let me give up. So I got back on her. She fought like a champ and I learned to ride without training wheels. Sort of.

I’d love to say that was the last time I fell off of a bike…but sadly I am still a TERRIBLE bike rider. I try but I look like a blind woman who just drank two bottles of Jack and went for a joy ride….in sand. Ya, that bad.  There are a lot of things that I am not great at (or even good), but I keep trying. Sort of.

There is one thing that I am good at….breakfast.

I love breakfast.

I love eggs.

I also love things stacked on my plate so that my eggs can drizzle and dribble all over them. I totally love english muffins, but in my recent quest to remove gluten from my diet, the english muffin has been replaced by über delicious sweet potato and zucchini stacks.

Oh Honey…let me tell you how much I love these things. Flavor is A +. Texture is great….And I don’t feel bogged down after eating them. Mmmm. This is especially good with fresh torn basil scattered on top.  So. Good.

So try something new. Hopefully you won’t face plant into a stop sign. But in the event that you do….brush yourself off and try again.

Sweet Potato and Zucchini Breakfast Stacks

Serves 2

Ingredients

  • 1 sweet potato, sliced in 1/8-inch rounds
  • 1 medium zucchini, sliced in 1/4-inch rounds
  • olive oil
  • 2 to 4 eggs
  • cherry tomatoes
  • fresh basil
  • salt and pepper

Instructions

  1. Preheat oven to 425 F. Spray a roasting pan with nonstick spray or drizzle with olive oil. Layer sweet potato rounds and zucchini rounds in a single layer on the roasting pan. Roast sweet potato and zucchini at 425 for 20 to 25 minutes, or until cooked through. Remove from oven.
  2. Either fry or poach eggs as desired.
  3. Split the zucchini and sweet potato rounds between two plates. Place 1 or 2 cooked eggs on each stack. Top with diced cherry tomatoes and fresh basil. Season with salt and pepper.

Swiss Chard Wraps

Published on by Alissa3 Comments

Quick and easy meals are the focus in my house lately. And for the coming future….well, for the next three months.  I am feverishly preparing to take the professional engineering (P.E.) exam this coming October. The PE exam is the final step in the licensure process for engineers.

It’s a massive 8 hour exam and I am quite out of practice in the studying department.  SO to dedicate the most time and be as efficient as possible, I study every ounce that I can and end up taking only a few breaks to eat and squeeze in a few runs. I’m basically M.I.A. So if you need me in the coming months, send smoke signals or slide a note under the door.

My recipes and posts in the coming months will likely reduce in quantity but not quality. I will be featuring quick breakfast/lunch/dinner recipes for folks on the go (or chained to a desk studying).  I got ya’lls back people.

These swiss chard wraps were a quick linner (lunch/dinner) that we enjoyed over the weekend using leftover smoked chicken and a few chard leaves.  They are similar to burritos, except the chard leaf serves as a fresh “tortilla”, making it both gluten free and grain free. They come together in a snap.  You could use whatever leftovers you have on hand such as taco meat, or grilled veggies, or even scrambled eggs.  Top similar to tacos, using avocados, fresh tomatoes, salsa, and cilantro. 

Swiss Chard Wraps 

Serves 4

Ingredients

  • 8 large swiss chard leaves, cleaned and extra stem removed
  • 2 cups of grilled veggies (red bell pepper, zucchini, onion, etc) 
  • 2 cups shredded chicken or beef
  • 1 tomato, diced
  • 1 avocado
  • cilantro
  • salsa

Instructions

  1. In a medium skillet or microwave, reheat veggies and meat.
  2. Assemble the swiss chard wraps like tacos, layering the shredded chicken mixture with the desired toppings. Wrap the chard leaf around the filling and dive in!