Recipe Exchange

Lauren tagged me with this recipe exchange, and since I am all for easy meals, I was happy to share these with you.

Grilled Greek Chicken

4 Boneless chicken breasts (if they are big then increase the following ingredients)
1/4 olive oil
1 medium lemon juiced
1 tsp salt
1/4 tsp pepper
1 tsp oregano
1 tsp rosemary (fresh is best)

Place all in a plastic bag to marinate (over night is great, but even 30 minutes will work) then throw on the grill when you are ready. Serve with a tzatziki sauce (you can buy it at Trader Joe's already made or find an online recipe) and flavored rice. Enjoy!

Crunchy Napa Cabbage Slaw

2/3 cup slivered almonds

8 cups coarsely shredded napa cabbage

12 ounces snow peas, strings removed, rinsed and thinly sliced

1-1/3 cups thinly sliced radishes
1-1/3 cups thinly sliced green onions (including green tops)
1-1/3 cups lightly packed fresh cilantro leaves, rinsed
Creamy Soy Dressing (recipe follows)

1.place almonds in a 9-inch cake pan. Bake in a 350 degrees oven until golden, shaking pan once, 6-9 minutes.

2. in a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro.

3. Add dressing and almonds to cabbage mixture; mix gently to coat. Pour into a serving

Creamy Soy Dressing. In a small bowl, combine 3 tablespoons WHITE WINE VINEGAR,

3 tablespoons SUGAR, 1 tablespoon SOY SAUCE, 1 clove peeled and minced GARLIC,

1/2 teaspoon ASIAN SEAME OIL, 1/2 teaspoon GROUND GINGER, and 1/4 teaspoon CAYENNE; stir until sugar dissolves. Gradually whisk in 1 cup MAYONNAISE, stirring until blended.

Now I am supposed to tag a few people to do it also. It should be an easy meal, meaning that it should take only a few ingredients and not much time. Instead of me tagging someone, please just take the opportunity to put up two of your favorites to help a girl out. Most of us are busy moms that could use a great and easy recipe, so just do it and share the love!

P.S. This is the recipe I use on almost all my veggies and they are always a hit. It is especially good on root vegetables. Give it a shot!

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves or oregano

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, and garlic on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 25 minutes. Transfer to a serving bowl and serve.