Classic Greek Tzatziki

Side note: I can spell that word!

This goes good in wraps, as dip, topping or as one of my friend's suggested: salad dressing!
Terible picture, I should be ashamed of myself but I'm moving this weekend annnnnd lazy so sorry.

Ingredients:

1 Cup plain greek yogurt
I Lemon juiced (1 tbsp)
Lemon rind (how much you want (1 tsp)
1 Cucumber seeded and grated
1 Large garlic clove finely minced
2 Tbsp of fresh baby dill minced
Salt and pepper



Directions:
Seed and grate the cucumber and sprinkle with salt. Leave aside for half hour or so to disgard of excess water. I strained it like I do frozen spinach. You should be left with about a cups worth. Then combine ingredients and put in the fridge. I'm sure it's fine to eat right away but I just find sauces like this taste better with a little time to marry.

Enjoy this refreshing cool summer topping! Opa!

PB Cookie Sandwiches w/ Maple Walnut Ice Cream

If this isn't just the CUTEST summer dessert, then I don't know what is! If I made the ice cream it would be even more special….

I used my peanut butter cookie recipe, that you may have already seen on this blog and added a scope of maple walnut ice cream. What a winning combination!




Ingredients:

½ Cup unsalted butter, room temperature

½ Cup brown sugar

2 Eggs

1 Tsp vanilla extract

½ Cup peanut Kraft smooth peanut butter

1 ½ Cup all purpose flour

1 Tsp baking soda

1/2 Tsp cinnamon

Serve it from a cute cookie jar.

Who does that anymore?

Directions:

Cream butter and sugar, then add peanut butter, eggs, vanilla and cinnamon. Lastly add the combined flour and baking soda (I always only use one bowl by doing it in this order).

Roll into the ball size of your choice and gently press with a fork (dipped in flour to avoid sticking). Bake at 350 for 10-14 minutes depending on size. Bake on parchment paper for the perfect cookie.

Then squish it! 

Quick Coconut Curry Bowl

I never thought to put broccoli in a coconut curry dish before… apparently I wasn't thinking!

















Ingredients:

1 Yellow Onion diced
1 Large garlic clove minced
1 Orange bell pepper diced diced
1 Small broccoli head chopped
1/2 Cup sliced carrots
1/2 Cup sliced mushrooms
1 Hot house tomato diced
1 Cup vegetable stock
1 Can coconut milk (full fat)
1 Tbsp curry powder
1/2 Tsp of ground ginger (or 1 Tsp fresh)
1/4 Tsp red pepper flakes
salt and pepper

Served with rice and peas.

Directions:

Saute onions in olive oil then add garlic and other veg. Season with S&P then add coconut milk and stock. Let simmer until vegetables are tender (no more than 10 mins). Add diced tomato five minutes before serving.

Chicken, Bean & Veg Quesadilla with Zesty Guacamole

I've been dreaming of making a 7-layer burrito for the past couple weeks but ended up making this delicious creation. Inspiration works in wonderful, mysterious ways.

This recipe made 3 quesadillas and was generous on the refried beans!

Ingredients:
3 large tortillas
1 Can of reduced salt refried beans
1 chicken breast
1/3 Cup of corn
1/3 Cup of sliced mushrooms
1/2 Small zucchini
1/2 Yellow bell pepper
1 Small yellow onion
Fresh Spinach

Zesty Guacamole Recipe:
3 ripe avocados
1 Lime juiced
1 Clove of garlic minced
4-5 quartered cherry tomatoes
1/4 Red bell pepper diced
Salt and pepper
MASH IT TOGETHER!

Quesadilla directions:
Saute diced onion in olive oil with salt and pepper. Once softened add diced pepper, mushroom, zucchini and corn. Lastly add diced baked chicken (seasoned with chill powder and cumin).
Spread refried bean on tortilla, add filling to half of the tortilla and top with spinach then fold tortilla. Place on a baking sheet with parchment paper and bake for 15 minutes at 350.

Serve with guacamole, salsa and sour cream if you choose (or plain 2% yogurt).

You'll want to siesta after this feast for sure! Comfort food and leftovers… meal planning made easy!