Tangy Citrus BBQ Chicken, serves 4
1/2 C Ketchup ½ C Orange Juice 2 T Apple Cider Vinegar 2 T Molasses 1 tsp Dijon mustard ½ tsp smoked paprika ¼ tsp cayenne pepper 4 boneless, chicken breast halves
1. In a small saucepan whisk together ketchup, orange juice, vinegar, molasses, mustard, paprika and cayenne pepper. Bring to a boil over medium high heat, lower to simmer, and cook 5 more minutes. Set aside
2. Coat a grill with cooking spray, then heat to med-high. Cook chicken for 6 minutes, turn and cook an additional 6 minutes. Brush both sides with BBQ sauce and cook for 5 minutes more. Remove from heat. Serve with remaining sauce.
Garden Pasta Salad:
1 C. Green beans halved
2 carrots, penny sliced;
3 C. cooked pasta – bow tie, rotini, fusilli, penne (I always use 100% whole wheat);
1 summer squash, thinly sliced;
1 small green zucchini, thinly sliced
½ red bell pepper cut into thin strips
½ yellow bell pepper cut into thin strips
½ C grape tomatoes, halved
¼ C fresh cilantro finely chopped
¼ C chives finely chopped
¼ C purple onion, finely diced
½ C fresh or frozen peas
Dressing:
4 T white vinegar;
2 T olive oil;
3 T pasta cooking water;
1/4C fresh basil;
1 tsp Dijon mustard;
b1 garlic clove, chopped
1. Blanch beans and carrots for 3 minutes in boiling water. Drain well and set aside. Use the same water to cook the pasta al dente. Drain pasta. Reserve 3 T cooking water for the dressing. Place pasta in bowl with carrots and beans. Add remaining salad ingredients to the bowl.
2. Whisk together dressing ingredients. Pour over salad and mix well.
Spiced Peach Crisp:
5 medium
peaches, peeled, pitted and sliced
2 Tbsp honey
½ C plus 1
tsp 100% whole wheat flour
½ tsp ground
cinnamon
½ C old
fashioned oats (not instant)
2 Tbsp Brown
Sugar
1 tsp ground
ginger
¼ tsp
cardamom
¼ tsp Real Salt
2 tsp plain
Greek Yogurt
3 TB butter,
melted
Preheat oven
to 350. In a large mixing bowl, combine peaches, honey, 1 tsp flour, and
cinnamon.
In a
separate mixing bowl, whisk together oats, remaining flour, brown sugar,
ginger, cardamom, and salt. Mix in
yogurt, then butter; stir until oat mixture is moistened.
Pour Peach
mixture into a 1-quart baking dish and top with oat mixture. Bake for 35 minutes or until filling bubbles
around the edges and a knife inserted in the center meets no resistance. Let sit 10 minutes before serving. Enjoy!
Do you need a perfect 4th of July dessert?
before you break out the cake or brownie mix. Check out this recipe from Artful Homemaking:
here. I am going to try making this. My friend, Melanie says she makes it every year and it is her go to 4th of July recipe. I might try a different frosting tho, I'll let you know!
