Morning Mojo Blog
Eat-the-Rainbow Vegetable Soup
Ingredients:
(Serves 3-4)
• 2/3 cup no-salt-added tomato sauce
• 1 1/2 cups frozen lima beans
• 1 cup matchstick carrots
• 1 cup chopped yellow bell pepper
• 1 cup chopped plum tomatoes
• 1 cup packed chopped spinach
• 2 1/4 cups reduced-sodium vegetable broth
• 3/4 teaspoon Italian seasoning, divided
• 3/4 teaspoon garlic powder, divided
• 3/4 teaspoon crushed red pepper, divided
• 3 pinches salt, divided
How to Make It:
1. Divide tomato sauce among 3 (1-pint) canning jars (or other microwaveable airtight containers). Top each with 1/2 cup lima beans and 1/3 cup each carrots, bell pepper, tomatoes and spinach. Cover and refrigerate for up to 3 days.
2. To prepare 1 jar of soup: Add 3/4 cup broth to the jar; sprinkle with 1/4 teaspoon each Italian seasoning, garlic powder and crushed red pepper and a pinch of salt. Microwave, uncovered, on High in 1-minute increments, stirring after each, until the soup is steaming hot and the vegetables are tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.
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Strawberry Passion Fruit Smoothie
Ingredients:
• 2 cups packed baby spinach
• 1 cup hulled fresh strawberries
• 1/3 cup frozen unsweetened seedless passion fruit (about 15 pieces; such as Pitaya Foods)
• 1/2 cup unsweetened coconut milk beverage
• 1 tablespoon hemp seeds
• 1 tablespoon salted roasted pistachios or pistachio butter
How to Make It:
Place spinach, strawberries, passion fruit, coconut milk, hemp seeds and pistachios (or pistachio butter) in a blender. Process until smooth, about 30 seconds. Pour into a glass and serve immediately.
Salsa-Topped Avocado Toast
Ingredients:
Salsa-Topped Avocado Toast
• 1/2 medium avocado, mashed
• 1 slice whole-wheat country bread, toasted
• 2 tablespoons fresh salsa, such as pico de gallo
• Pinch of salt
Step 1 and Done
Spread avocado on toast. Top with salsa. Season with a pinch of salt.
How to Make It:
1. Divide tomato sauce among 3 (1-pint) canning jars (or other microwaveable airtight containers). Top each with 1/2 cup lima beans and 1/3 cup each carrots, bell pepper, tomatoes and spinach. Cover and refrigerate for up to 3 days.
2. To prepare 1 jar of soup: Add 3/4 cup broth to the jar; sprinkle with 1/4 teaspoon each Italian seasoning, garlic powder and crushed red pepper and a pinch of salt. Microwave, uncovered, on High in 1-minute increments, stirring after each, until the soup is steaming hot and the vegetables are tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.
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Beet & Avocado Wrap
Ingredients:
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon extra-virgin olive oil
• ⅛ teaspoon kosher salt
• ⅛ teaspoon ground pepper
• ½ cup julienned red beets
• 1 ½ tablespoons hummus
• 1 (8 inch) whole-wheat tortilla
• 2 leaves butter lettuce
• ½ medium avocado, sliced
How to Make It:
1. Whisk lemon juice, tahini, oil, salt and pepper together in a medium bowl. Add beets; toss to coat.
2. Spread hummus evenly over 1 side of tortilla. Place lettuce over hummus; top with beet mixture and avocado slices. Roll up burrito-style; slice in half.
Salmon-Stuffed Avocodos
Ingredients:
• ½ cup nonfat plain Greek yogurt
• ½ cup diced celery
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lime juice
• 2 teaspoons mayonnaise
• 1 teaspoon Dijon mustard
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• 2 (5 ounce) cans salmon, drained, flaked, skin and bones removed
• 2 avocados
• Chopped chives for garnish
How to Make It:
Chicken & Vegetable Penne with Parsley-Walnut Pesto
Ingredients:
• ¾ cup chopped walnuts
• 1 cup lightly packed parsley leaves
• 2 cloves garlic, crushed and peeled
• ½ teaspoon plus 1/8 teaspoon salt
• ⅛ teaspoon ground pepper
• 2 tablespoons olive oil
• ⅓ cup grated Parmesan cheese
• 1½ cups shredded or sliced cooked skinless chicken breast (8 oz.)
• 6 ounces whole-wheat penne or fusilli pasta (1 3/4 cups)
• 8 ounces green beans, trimmed and halved crosswise (2 cups)
• 2 cups cauliflower florets (8 oz.)
How to Make It:
1. Bring a large pot of water to a boil.
2. Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2 1/2 minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set 1/4 cup aside for topping.
3. Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken.
4. Meanwhile, cook pasta in the boiling water for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out 3/4 cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts.
Italian Wedding Soup
Ingredients:
(Serves 6)
• 4 tablespoons extra-virgin olive oil, divided
• 1 ⅓ cups chopped yellow onion
• ⅔ cup chopped carrot
• ⅔ cup chopped celery
• 2 tablespoons minced garlic
• 6 cups unsalted chicken broth
• 6 ounces orzo, preferably whole-wheat
• 1½ tablespoons chopped fresh oregano
• ½ teaspoon kosher salt
• 24 cooked chicken meatballs (12 ounces), such as Easy Chicken Meatballs
• 4 cups baby spinach
• ¼ cup grated Parmesan cheese
How to Make It:
1. Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
2. Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
3. Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes.
4. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.
Quick and Easy Grilled Cheese
Ingredients:
(Serves 5)
• 3 ounces cream cheese, softened
• 3/4 cup mayonnaise
• 1 cup shredded part-skim mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/8 teaspoon seasoned salt
• 10 slices Italian bread (1/2 inch thick)
• 2 tablespoons butter, softened
How to Make It:
1. In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.
Seekh Kabobs
Ingredients:
How to Make It:
1. Over medium heat, preheat a small skillet. Toast cumin and coriander seeds until seeds have darkened, 1-2 minutes, stirring frequently. Cool completely. In a spice grinder, or with a mortar and pestle, grind seeds to a powder.
2. In a large bowl, combine ground beef, onion, jalapeno, garlic, ginger, cilantro, mint, salt, pepper, garam masala, and ground cumin and coriander; mix well. Cover; refrigerate 1 hour.
3. Form mixture into 4-5 in. logs. Thread onto skewers.
4. In a large skillet, heat oil over medium-high heat. Add kebabs, spacing 1/2-in. apart; cook until browned and crispy on the edges and meat is cooked through, 2-3 minutes per side. Repeat with remaining kebabs. Transfer to a paper towel-lined plate to drain. Serve immediately.
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