Summer Recipe Exchange!

'Tis the season of cookouts, which means beer, potato salad, hot dogs, and a million other temptations (that's a big lie - I've never been tempted by potato salad!  Yuck!).   I asked our former Featured Members to share some summer recipes with us - relatively healthy dishes you can make for your family or take to a potluck.  I'll post a few now and a few later.  If you have a recipe you'd like to share, please email me at juliamagnolia78@gmail.com!

I'll start with a recipe I often use...scroll down for a few more! 

Three-Bean Salad 

½ c. chopped green onions
½ c. chopped green bell pepper
½ c. chopped red bell pepper
1 (15.5-oz.) can garbanzo beans, drained
1 (15.5-oz.) can kidney beans, drained
1 (15.5-oz.) can black beans, drained and rinsed
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon lemon juice
½ teaspoon salt

1.    Combine first 6 ingredients in a large bowl.
2.    Whisk together vinegar, oil, pepper, juice, and salt.
3.    Pour liquid mixture over bean mixture, stirring to cool. 
4.    Cover and chill for a few hours.

Crockpot Buffalo Chicken- contributed by Sarah

3 large stalks of celery, chopped

1 medium sweet onion, chopped

4 cloves of garlic, finely minced

28-32 oz. boneless, skinless chicken breasts 

No sodium Chicken stock

Frank's Red Hot

1.  Put celery, onion and garlic in crock pot.  Lay chicken on top.  Cover with stock

     (amount will depend on the size of your crock-pot).

2.  Turn crock-pot on high and cook for 6 hours.

3.  Take chicken out & shred (It usually just falls apart).

4.  Reserve about 1 cup of the stock mixture (I save the rest, strain it, freeze it and use it for 

     soup later) and empty the rest out of the pot.

5.  Put the shredded chicken back in the crock-pot with the reserved liquid and add about 

     1/4-1/2 cup of Red Hot depending on your spice tolerance.

6.  Cook for another 20 minutes.  Enjoy!

Can be used in tacos, on salad or just eaten as is!

No-Bake Energy Bites - contributed by Sarah

(makes 18-20 bites)

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

1.  Mix everything above in a medium bowl until thoroughly incorporated.  

2.  Let chill in the refrigerator for half an hour.  

3.  Once chilled, roll into balls and enjoy!  

Store in an airtight container and keep refrigerated for up to 1 week.

Quinoa Salad - contributed by Sarah

1 c. quinoa

1.5 c. cold water

1/4 tsp salt

1 c. snow peas, shell peas, celery, or green beans

2 small carrots, peeled and sliced thin

1/2 green or red pepper, sliced thin

1 medium ripe tomato

1 medium cucumber, peeled and diced

1/4 c. chopped fresh parsley, cilantro, or basil

1/2 c. chopped walnuts, toasted sunflower seeds, or toasted cashews

Dressing:

2 tablespoons freshly squeezed lemon juice

2 tablespoons olive oil

1/4 tsp salt

fresh ground pepper

options: pinch of cayenne, garlic powder, or fresh minced garlic, minced, fresh, or dried ginger

You can make the quinoa ahead of time and refrigerate it.  

1.  Soak the quinoa 5 minutes in cold water.

2.  Rinse thoroughly and drain.

3.  Put in pot with water and salt.  Cover, boil, turn the heat to low, and cook for 15 minutes.

4.  Remove from heat and set aside to cool.

5.  Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold

     water, and drain again.

6.  Chop the tomatoes, herbs, and cucumber.

7.  Blend dressing ingredients with a whisk or shake in a jar.

8.  Gently combine veggies, nuts, quinoa, and dressing.

9.  Cover and chill or serve immediately.