Here is what is cooking in our kitchen this week:
- Southwestern Grilled Chicken Tostatas, Fresh Fruit, Fresh Salsa
- Vegetable Barley Soup with Whole Wheat Lavish Bread w/ Hummus, Fresh Fruit (Meatless Monday)
- Breakfast for Dinner (Eggs, Turkey Sausage), Fruit Smoothies
- New York Strip Steaks, Mashed Potatoes, Green Beans
- Turkey Hotdogs, Corn, Sliced Apples with Cinnamon Sugar
Vegan Vegetable Barley Soup
2 stalks celery, diced
1 sweet onion, diced
1 cup of diced carrots
2 garlic cloves, minced
3/4 pearl barley
2 plum tomatoes, diced
1/2 cup of corn kernels
1/2 cup of peas
2 cartons of vegetable broth
1 bay leaf
fresh ground pepper
Saute' on medium heat celery, onion, carrots, and garlic in olive oil in oversized skillet or dutch oven for 5 minutes. Add barley and toast in skillet for 2-3 minutes. Add bay leaf and broth, stir. Add salt/pepper to taste. Add tomatoes, peas and corn and cover for 30 minutes on simmer. Remove bay leaf before serving. Season to taste. Enjoy!
**This can be made in a crock pot.
Fresh Mango Salsa
1 mango, diced
2 ripe tomatoes
1 small sweet onion
1 jalepeno, seeds/vine discarded
1 small bunch of fresh cilantro
fresh lime juice
I LOVE my manual food processor. I pop all the ingredients (except Mango) in and pump away to the desired consistency that you like. I like mine super fine like my favorite salsa from Chili's restaurant, and this manual food processor does the job.
Check out Pampered Chef's new MANUAL FOOD PROCESSOR ,compact and perfect for this fresh salsa treat. I have used my processor also for chicken salad, and fresh strawberry ice just this past weekend.
Have a GREAT week! Eat Fresh, Eat Healthy - Summer's around the corner!