Special of the Day~ A New Year, A New You!

Salsa Eggs with Lightly Dressed Herb Salad

29 Dec Special of the Day~ A New Year, A New You!

Sydne George Special of the DayThere’s nothing like the anxious anticipation of the New Year and all it has to offer in terms of fresh starts and new beginnings after a season of overindulgence in the Eat, Drink and Be Merry department.

January 1st is a perfect time to formulate a healthy eating plan that works for you. Whether it includes striving to make eating breakfast a daily practice, scaling back on sugar, salt and fat, incorporating more leafy greens into your diet, ramping up on consumption of fresh fruits and vegetables, controlling portion sizes at mealtime, or drinking more water throughout the day, preparing more of the meals you eat yourself can go a long way in helping you make positive changes in your health and well-being.

Being in charge of what goes into the food you are eating enables you to avoid the preservatives and added sugar, salt and fat that food manufacturers tend to add to products to extend shelf life and improve the overall taste of the food they make.

This week’s Special of the Day celebrates the New Year by presenting three super simple recipes that incorporate more leafy greens, fresh vegetables, and lean protein into recipe ideas for breakfast, lunch and dinner, too.

Start the New Year off right with this week’s Special of the Day~ A New Year, A New You! and recipes for Salsa Eggs with Lightly Dressed Herb Salad, Spicy Black Bean Quesadillas and Ginger Chicken Stir Fry with Bok Choy and Broccoli. Happy healthy eating!

Salsa Eggs with Lightly Dressed Herb Salad

Salsa Eggs with Lightly Dressed Herb Salad

Salsa Eggs with Lightly Dressed Herb Salad

Recipe by Sydne George

(Serves 4)

Dressing:

¼ cup flavored vinegar (I used white balsamic cranberry pear vinegar)

1 tbsp. olive oil

¼ tsp. Kosher salt

1/8 tsp. freshly ground pepper

1 tsp. honey

1 tsp. heavy cream

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4 cups fresh herb salad (packaged greens in Albertsons produce department)

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4 eggs

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¼ cup wild organic mango peach salsa (Albertsons)
Combine all dressing ingredients in a small jar with lid.

Cover and shake dressing until well-mixed.

Toss herb salad with dressing until well incorporated.

Poach eggs in salted simmering water to desired doneness.

Divide herb salad among four serving plates.

Top with poached eggs.

Season eggs with salt and pepper.

Garnish with mango peach salsa.

Enjoy!

Spicy Black Bean Quesadillas

Spicy Black Bean Quesadillas

Spicy Black Bean Quesadillas

Recipe by Sydne George

(serves 4)

15 ounce can black beans

½ tsp. Kosher salt

¼ tsp. chili powder

1/8 tsp. cumin

2 cups grated pepper jack cheese

8 smaller-sized Artisan corn and whole wheat tortillas
Combine black beans, salt, chili powder and cumin in medium bowl.

Lay tortillas out on work surface.

Top four tortillas with black beans and cheese.

Top each with another tortilla.

Warm assembled quesadillas in microwave for about one minute, until cheese is melted.

Use pizza cutter or sharp knife to slice into wedges.

Serve warm with sour cream.

Enjoy!

Ginger Chicken Stir Fry with Bok Choy and Broccoli

Ginger Chicken Stir Fry with Bok Choy and Broccoli

Ginger Chicken Stir Fry with Bok Choy and Broccoli

Recipe by Sydne George

(serves 4)

 ¼ cup soy sauce

1 tsp. sugar

2 tsp. corn starch

1 pound chicken breast meat, cut into bite-sized pieces

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1 teaspoon fresh ginger root, peeled and finely minced

1 head bok choy, cut into bite-sized pieces

1 steam-in-the-package broccoli, steamed according to package directions

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Soy sauce

Salt

Freshly ground pepper

Toasted sesame seeds

Combine ¼ cup soy sauce, sugar and corn starch in medium bowl.

Add chicken and stir to mix. Let chicken marinate briefly.

 

Heat 2 tbsp. oil in large nonstick sauté pan over medium heat.

When oil is hot, use slotted spoon to remove chicken from marinade and transfer to hot pan.

Let cook until chicken pieces are browned on one side, then turn chicken pieces and continue to cook chicken, browning the other side of the pieces.

Add ginger root, bok choy and steamed broccoli to the pan, stir-frying briefly, until bok choy is sautéed.

Season with additional soy sauce, salt and freshly ground pepper.

Serve hot, garnished with toasted sesame seeds.

Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.

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