Simplifying Getting Family Dinner to Your Table!

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Lorraine Harper
5 years ago
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1 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 20 Min Formal Bowtie Lime Pasta Chicken with Tacos Sausage and and a Green Salad Strawberry with Home Avocado Made Vinaigrette Salad (for 2) (for 4) Lime Chicken Taco Ingredients 2 Boneless, Skinless Chicken Breasts 1/4 Tablespoon Red Wine Vinegar 1/2 Tablespoon Chopped Fresh Cilantro 1/4 Lime Juiced 1/2 Lime to Half 4 Corn Tortillas 1/2 Teaspoon Onion Powder 1 Teaspoon Garlic Salt 1/8 Head Iceberg Lettuce 1 1/4 Roma Tomatoes A Pinch of Ground Black Pepper 1 Teaspoon Olive Oil Approximately 250 calories per normal serving *Ingredients make two generous servings. Strawberry Avocado Salad Ingredients 2 Cups Mixed Green Salad 1 1/2 Tablespoons White Sugar 2 Tablespoons Olive Oil 1 Tablespoon Apple Cider Vinegar 1/2 Teaspoon Lemon Juice (from fresh lemon) 1 Avocado 8 Strawberries 1 1/2 Tablespoons Honey Approximately 280 calories per normal serving *Ingredients make two generous servings. Guacamole Ingredients 1 Avocado 3/4 Roma Tomato 1/4 Lime Juiced 3/4 Tablespoons Fresh Cilantro 2 Tablespoons Red Onion 3/4 Teaspoon Freeze Dried Minced Garlic (1 Clove Fresh) A Dash of Salt Approximately 70 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

2 Formal Bowtie Lime Pasta Chicken with Sausage Tacos and a Green Salad with Strawberry Home Made Avocado Vinaigrette Salad (for 2) 4) Lets start by cutting 1 avocado in half and 1 remove the pit. With a spoon, scoop the 2 flesh from the avocado into a mixing bowl and squeeze juice from 1/4 of a lime over avocado. Add 3/4 tsp freeze dried minced garlic. Finely dice 2 Tablespoons of red onion and add to bowl. Next, dice 2 Roma tomatoes. Set just over half of diced tomatoes in a small bowl to be used to garnish tacos. Add the rest of the diced tomato to the mixing bowl. Strawberry 3 4 Avocado Salad Add the 2 cups of mixed salad to a salad bowl. Cut the ends off of the 8 strawberries and slice them. Cut remaining avocado in half, remove the pit and then slice the avocado flesh into cubes while still in the skin. Scoop flesh from skin with spoon and add sliced strawberries and diced avocado to the salad bowl. Remove the leaves from the cilantro and then chop enough leaves for 1 1/4 TBS chopped cilantro. Add 3/4 TBS cilantro to the mixing bowl along with a dash of salt. Reserve remaining 1/2 TBS cilantro for later in this recipe. Using a large fork or potato masher, smash all ingredients together in mixing bowl until mostly smooth. Place in refrigerator. Now, shred the 1/8 head of iceberg lettuce and half the remaining 1/2 lime section. Place in a bowl to be used on the tacos. Salad Dressing In a separate bowl, combine 1 1/2 tablespoons white sugar, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon of lemon juice squeezed from 1 fresh lemon, and 1 1/2 tablespoons honey. Mix this all together and set aside. 5 6 Prepare the chicken by removing it from the packaging and trimming if necessary. Cut chicken into small pieces appropriate for a taco. Heat 1 teaspoon of olive oil in a frying pan over medium heat. Add chicken to frying pan and sprinkle 1/2 teaspoon onion powder, 1 teaspoon garlic salt and a pinch of ground black pepper over the chicken and begin to cook. When chicken is nearly done squeeze the remaining 1/4 lime from the guacamole, adding the juice to the nearly cooked chicken. Add the 1/2 reserved tablespoon of chopped cilantro and 1/4 tablespoon red wine vinegar as well. Stir all together and continue to fully cook chicken and set aside. Note: don t overcook after this step, it will make the lime juice turn bitter. 7 While chicken is cooking, heat a griddle or a frying pan to medium heat. Once hot, add corn tortillas one by one. Turn them when small brown spots appear. Once warmed, add them to a plate with a paper towel separating each tortilla and cover them with a towel to retain heat. 8 Plate salad and put dressing on table for each person to add as desired. Serve salad alongside tacos. Build tacos by spreading a spoon of guacamole over the corn tortilla and then adding chicken, shredded lettuce, diced tomatoes and a squeeze of lime. Enjoy your Delicious Family Dinner!

3 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 20 Min Formal Bowtie Lime Pasta Chicken with Tacos Sausage and and a Green Salad Strawberry with Home Avocado Made Vinaigrette Salad (for 4) (for 4) Lime Chicken Taco Ingredients 4 Boneless, Skinless Chicken Breasts 1/2 Tablespoon Red Wine Vinegar 1 Tablespoon Chopped Fresh Cilantro 1/2 Lime Juiced 1 Lime to Quarter 8 Corn Tortillas 1 Teaspoon Onion Powder 2 Teaspoons Garlic Salt 1/4 Head Iceberg Lettuce 1 1/2 Roma Tomatoes A Dash of Ground Black Pepper 1/2 Tablespoon Olive Oil Approximately 250 calories per normal serving *Ingredients make four generous servings. Strawberry Avocado Salad Ingredients 4 Cups Mixed Green Salad 3 Tablespoons White Sugar 1/4 Cup Olive Oil 2 Tablespoons Apple Cider Vinegar 1 Teaspoon Lemon Juice (from fresh lemon) 1 1/2 Avocados 16 Strawberries 3 Tablespoons Honey Approximately 280 calories per normal serving *Ingredients make four generous servings. Guacamole Ingredients 1 1/2 Avocados 1 1/2 Roma Tomatoes 1/2 Lime Juiced 1 1/2 Tablespoons Fresh Cilantro 1/4 Cup Red Onion 1 1/2 Teaspoons Freeze Dried Minced Garlic (2 Cloves Fresh) 1/4 Teaspoon Salt Approximately 70 calories per normal serving *Ingredients make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

4 Formal Bowtie Lime Pasta Chicken with Sausage Tacos and a Green Salad with Strawberry Home Made Avocado Vinaigrette Salad (for 4) 4) Start by cutting 1 1/2 avocados in half and 1 remove the pits. Scoop the flesh from 2 1 1/2 of the avocados into a mixing bowl and squeeze juice from half a lime over avocados. Add 1 1/2 tsp freeze dried minced garlic. Finely dice 1/4 cup of red onions and add to bowl. Next, dice 3 Roma tomatoes. Set half of diced tomatoes in a small bowl to be used to garnish tacos. Add the other 1/2 of diced tomatoes to the mixing bowl. Strawberry 3 4 Avocado Salad Add the 4 cups of mixed salad to a salad bowl. Cut the ends off of the 16 strawberries and slice them. Cut remaining avocado in half, remove the pit and then slice the avocado flesh from the 1 1/2 avocados into cubes while still in the skin. Scoop flesh from skin with spoon and add sliced strawberries and diced avocado to the salad bowl. Remove the leaves from the cilantro and then chop enough leaves for 2 1/2 TBS chopped cilantro. Add 1 1/2 TBS cilantro to the mixing bowl along with 1/4 tsp salt. Reserve remaining 1 TBS cilantro for later in this recipe. Using a large fork or potato masher, smash all ingredients together in mixing bowl until mostly smooth. Place in refrigerator. Now, shred the 1/4 head of iceberg lettuce and quarter one lime. Place in a bowl to be used on the tacos. Salad Dressing In a separate bowl, combine 3 tablespoons white sugar, 1/4 cup olive oil (provided by you), 2 tablespoons apple cider vinegar, 1 teaspoon of lemon juice squeezed from 1 fresh lemon, and 3 tablespoons honey. Mix this all together and set aside. 5 6 Prepare the chicken by removing it from the packaging and trimming if necessary. Cut chicken into small pieces appropriate for a taco. Heat 1/2 tablespoon of olive oil in a frying pan over medium heat. Add chicken to frying pan and sprinkle 1 teaspoon onion powder, 2 teaspoons garlic salt and a dash of ground black pepper over the chicken and begin to cook. When chicken is nearly done squeeze the remaining 1/2 lime from the guacamole, adding the juice to the nearly cooked chicken. Add the 1 reserved tablespoon of chopped cilantro and 1/2 tablespoon red wine vinegar as well. Stir all together and continue to fully cook chicken and set aside. Note: don t overcook after this step, it will make the lime juice turn bitter. 7 While chicken is cooking, heat a griddle or a frying pan to medium heat. Once hot, add corn tortillas one by one. Turn them when small brown spots appear. Once warmed, add them to a plate with a paper towel separating each tortilla and cover them with a towel to retain heat. 8 Plate salad and put dressing on table for each person to add as desired. Serve salad alongside tacos. Build tacos by spreading a spoon of guacamole over the corn tortilla and then adding chicken, shredded lettuce, diced tomatoes and a squeeze of lime. Enjoy your Delicious Family Dinner!

5 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 20 Min Formal Bowtie Lime Pasta Chicken with Tacos Sausage and and a Green Salad Strawberry with Home Avocado Made Vinaigrette Salad (for 6) (for 4) Lime Chicken Taco Ingredients 6 Boneless, Skinless Chicken Breasts 3/4 Tablespoon Red Wine Vinegar 1 1/2 Tablespoons Chopped Fresh Cilantro 3/4 Lime Juiced 1 1/2 Limes to Quarter 12 Corn Tortillas 1 1/2 Teaspoons Onion Powder 3 Teaspoons Garlic Salt 1/2 Head Iceberg Lettuce 2 Roma Tomatoes A Dash of Ground Black Pepper 3/4 Tablespoon Olive Oil Approximately 250 calories per normal serving *Ingredients make six generous servings. Strawberry Avocado Salad Ingredients 6 Cups Mixed Green Salad 4 1/2 Tablespoons White Sugar 1/3 Cup Olive Oil 3 Tablespoons Apple Cider Vinegar 1 1/2 Teaspoons Lemon Juice (from fresh lemon) 2 1/2 Avocados 24 Strawberries 4 1/2 Tablespoons Honey Approximately 280 calories per normal serving *Ingredients make six generous servings. Guacamole Ingredients 2 1/2 Avocados 2 Roma Tomatoes 3/4 Lime Juiced 2 1/4 Tablespoons Fresh Cilantro 1/3 Cup Red Onion 2 1/4 Teaspoons Freeze Dried Minced Garlic (3 Cloves Fresh) 1/3 Teaspoon Salt Approximately 70 calories per normal serving *Ingredients make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

6 Formal Bowtie Lime Pasta Chicken with Sausage Tacos and a Green Salad with Strawberry Home Made Avocado Vinaigrette Salad (for 6) 4) Lets start by cutting 2 1/2 avocados in half 1 and remove the pits. Scoop the flesh from 2 2 1/2 of the avocados into a mixing bowl and squeeze juice from 3/4 of a lime over avocados. Add 2 1/4 tsp freeze dried minced garlic. Finely dice 1/3 cup of red onions and add to bowl. Next, dice 4 Roma tomatoes. Set half of diced tomatoes in a small bowl to be used to garnish tacos. Add the other 1/2 of diced tomatoes to the mixing bowl. Strawberry 3 4 Avocado Salad Add the 6 cups of mixed salad to a salad bowl. Cut the ends off of the 24 strawberries and slice them. Cut remaining 2 avocados in half, remove the pits and then slice the avocado flesh from the 2 1/2 avocados into cubes while still in the skin. Scoop flesh from skin with spoon and add sliced strawberries and diced avocado to the salad bowl. Remove the leaves from the cilantro and then chop enough leaves for 3 3/4 TBS chopped cilantro. Add 2 1/4 TBS cilantro to the mixing bowl along with 1/3 tsp salt. Reserve remaining 1 1/2 TBS cilantro for later in this recipe. Using a large fork or potato masher, smash all ingredients together in mixing bowl until mostly smooth. Place in refrigerator. Now, shred the 1/2 head of iceberg lettuce and quarter 1 1/2 limes. Place in a bowl to be used on the tacos. Salad Dressing In a separate bowl, combine 4 1/2 tablespoons white sugar, 1/3 cup olive oil (provided by you), 3 tablespoons apple cider vinegar, 1 1/2 teaspoons of lemon juice squeezed from 1 fresh lemon, and 4 1/2 tablespoons honey. Mix this all together and set aside. 5 6 Prepare the chicken by removing it from the packaging and trimming if necessary. Cut chicken into small pieces appropriate for a taco. Heat 3/4 tablespoon of olive oil in a frying pan over medium heat. Add chicken to frying pan and sprinkle 1 1/2 teaspoons onion powder, 3 teaspoons garlic salt and a dash of ground black pepper over the chicken and begin to cook. When chicken is nearly done squeeze the remaining 3/4 lime from the guacamole, adding the juice to the nearly cooked chicken. Add the 1 1/2 reserved tablespoons of chopped cilantro and 3/4 tablespoon red wine vinegar as well. Stir all together and continue to fully cook chicken and set aside. Note: don t overcook after this step, it will make the lime juice turn bitter. 7 While chicken is cooking, heat a griddle or a frying pan to medium heat. Once hot, add corn tortillas one by one. Turn them when small brown spots appear. Once warmed, add them to a plate with a paper towel separating each tortilla and cover them with a towel to retain heat. 8 Plate salad and put dressing on table for each person to add as desired. Serve salad alongside tacos. Build tacos by spreading a spoon of guacamole over the corn tortilla and then adding chicken, shredded lettuce, diced tomatoes and a squeeze of lime. Enjoy your Delicious Family Dinner!

Simplifying Getting Family Dinner to Your Table!

Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 20 Min Garlic Formal Lime Bowtie Chicken Pasta and with Southwest Sausage Chopped and a Green Salad with Salad Tomatillo