Green Bean Salad with Lemon Vinaigrette
¾ cup olive oil
Zest of 1 lemon
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
Salt and pepper to taste
1 ½ lb. green beans
2 eggs, hard boiled, grated
1 cup feta cheese, crumbled
½ cup pumpkin seeds
½ cup craisins
In a mason jar, add oil, lemon zest, lemon juice, Dijon mustard, and salt and pepper to taste. Shake very well until combined.
Trim the ends of the green beans.
Bring a large pot of water to a boil, season well with salt. Cook the green beans until just tender, 3 to 4 minutes. Drain. Transfer the green beans to the ice water to cool; drain and set aside.
Toss the beans gently in the lemon vinaigrette and grated egg. Place the beans in a bowl, and sprinkle crumbled feta, pumpkin seeds, and craisins on top to garnish.
Beef Sweet Potato Corn and Peppers Chili
1 lb lean ground beef
1 medium onion, chopped
¼ cup olive oil
3 bell peppers, assorted colours, chopped
1 jalapeño, chopped
2 cloves garlic, minced
2 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
Salt to taste
1 28 ounce can diced tomatoes
1/2 cup tomato paste
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 large sweet potato, cubed
2 zucchini, cubed
1 cup frozen corn
Heat olive oil in a large pot over med-high heat. Add ground beef and cook until browned (About 3-4 mins).
Add in onions and cook for 3 more minutes.
Add in sweet potatoes, peppers, jalapeno and garlic and cook for another 2 mins.
Add spices, diced tomatoes, tomato sauce, beans and corn and bring mix to a boil.
Once boiling, lower heat to a simmer and cook for about 30-40 minutes, uncovered or until desired consistency is reached.
Greek Yogurt Cheesecakes
For the crust:
1/2 cup graham cracker crumbs
2 tablespoons butter melted
1 tablespoon sugar
For the filling:
5 ounces cream cheese softened (you can use low fat or regular)
1 5.3 ounce container of Greek Yogurt
1/4 cup sugar
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line a muffin tin with 6 paper liners.
In a small bowl mix together the graham cracker crumbs, butter and sugar until thoroughly combined. Spoon one tablespoon of the graham cracker mixture into each liner and press down to flatten.
In a medium bowl, using a mixer or a whisk, beat the cream cheese until very smooth, 2-3 minutes. Add the Greek yogurt, sugar, egg and vanilla extract, beat 1-2 minutes to combine.
Pour the cheesecake filling evenly over the crusts.
Bake for 25 minutes or until centers are set.
Remove from oven and cool at room temperature for 20 minutes. Transfer to the refrigerator and chill for at least 2 hours.
Remove paper liners and top the cheesecakes with berries. Serve immediately.