Moo Shu Chicken

My interpretation of moo shu chicken uses shredded, pre-cooked chicken. The flavor combination is amazing and I’m glad about my last-minute decision to add red pepper flakes. I made this dish for lunch today because I had some leftover chicken and pre-shredded coleslaw mix that I wanted to use up. As with most stir-fry recipes, the cooking itself is very quick – it’s the prep that takes most of the time. Click for the recipe

chorizo omelet

This is, by far, my favorite omelet. The combination of caramelized onions, spicy chorizo and sharp cheddar is incredible. Now, this is not a small, dainty omelet. It’s a big, substantial, very satisfying omelet that will keep you full for several hours. Don’t serve it with toast! A sliced tomato or some berries are perfect and will balance out the richness of the omelet. Click for the recipe

eggplant chips

Crispy, savory and delicious, these eggplant chips make an excellent snack that satisfies that “crunchy/salty” craving. I use Japanese eggplants because their elongated shape allows for more uniform chips, but regular eggplants should work too. Click for the recipe

Leftover Oatmeal Pancakes

These oatmeal pancakes are made with leftover cooked oatmeal. They are deliciously nutty and wholesome. I used cooked rolled oats, but I see no reason why steel cut oats won’t work just as well.

Serve these leftover oatmeal pancakes with maple syrup or a little honey – the batter is completely unsweetened, so they do require a topping. Click for the recipe

Zucchini Salad

OK, this zucchini salad is now officially my favorite way to enjoy zucchini (close second is these baked zucchini fries). Who knew that raw zucchini can taste so good? But when seasoned with olive oil, lemon juice and spices and left to soften a little, it’s an amazing, simple, fresh-tasting dish. The perfect summer side dish! Click for the recipe

Pesto Chicken Kabobs

These pesto chicken kabobs make an easy, tasty summertime entree. Pesto and chicken go really well together, and broiling the chicken pieces makes them extra juicy. Click for the recipe

Raspberry Frozen Yogurt Recipe

Nothing says “summer” quite like raspberries, and in this delicious frozen yogurt recipe, the fresh taste of raspberries is combined with the wonderful creaminess of Greek yogurt.

I made several attempts before perfecting this one, and decided that since both the yogurt and the raspberries are fairly tart, this raspberry frozen yogurt requires a fair amount of sweetener. So to keep calories, carbs and my own blood sugar readings in check, I opted to use xylitol in this recipe (here’s why I think xylitol is safe). Go ahead and use a comparable amount of granulated sugar or honey if you prefer – both should work, although nutritional values will change of course. Click for the recipe