Couscous and Cranberries

"Get in my Belly" Good Food

Ploughman’s Platter


6 stalk celery
2 beets
3 tbsp. chopped fresh flat-leaf parsley
1 tbsp. olive oil
1 tbsp. fresh lemon juice
Kosher salt and pepper
½ c. roughly chopped walnuts
8 oz. sliced deli ham
8 oz. cheese
8 oz. cherry tomatoes
4 slice multigrain bread
whole-grain mustard


Thinly slice 2 stalks celery and place in a large bowl. Add the beets, parsley, oil, lemon juice, and 1/2 teaspoon each salt and pepper and toss to combine; fold in the walnuts.

Arrange the ham, cheese, tomatoes, bread, and remaining celery on a platter or cutting board. Serve with the beet salad and mustard, if desired.

recipe from Woman’s Day

Summer Vegetable Minestrone


cup ditalini pasta (about 5 ounces)
tablespoon extra-virgin 
olive oil
leeks, white and 
light green parts 
only, chopped
cups chopped 
yellow squash (about 
2 medium)
cups vegetable stock
cups frozen baby lima beans, thawed
¾ teaspoon kosher salt
pound asparagus, 
trimmed and cut 
into 1-in. pieces
cup halved cherry tomatoes
ounce Parmesan cheese, shaved (about ¼ cup)
teaspoon black pepper


Cook the pasta until al dente, 
according to the package directions.

Meanwhile, heat the oil in a large 
Dutch oven over medium-high. Add
 the leeks and cook, stirring often, until slightly softened, about 3 minutes. 
Add the squash and cook, stirring often, 
until softened, about 3 minutes. Add the vegetable stock, lima beans, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until the beans are tender, about 10 minutes.

Stir in the asparagus, tomatoes, and cooked pasta; cover and simmer until heated through, about 2 minutes. Serve topped with the Parmesan and pepper.


recipe from Real Simple

Summer Squash Salad with Herbs and Quinoa


1 lemon
3 tbsp. whole-grain mustard
kosher salt
½ c. olive oil
¼ c. capers
1 small shallot
1 c. quinoa
4 medium summer squash (zucchini and yellow squash)
1 c. fresh flat-leaf parsley
½ c. fresh mint leaves
4 inner celery leaves and stalks
½ c. roasted, salted pistachios, almonds, or hazelnuts


In a large bowl, zest the lemon (about 2 teaspoons), then squeeze in about 2 tablespoons juice. Add the mustard and 1/2 teaspoon each salt and pepper. Whisk in the oil, then stir in the capers and shallot; transfer half the dressing (about 1/2 cup) to a bowl and set aside.

In a medium heavy-based saucepan over medium heat, cook the quinoa, stirring occasionally, until toasted, 3 to 5 minutes. Add 1 1/4 cups water (it may spatter) and bring to a boil. Reduce heat and simmer, partially covered, for 12 minutes. Turn off the heat and let sit, covered, for 3 minutes more. Season with 1/4 teaspoon each salt and pepper. Fold in the reserved 1/2 cup dressing and let the quinoa cool.

While the quinoa is cooking, very thinly slice the squash and add to the bowl along with the remaining dressing. Let sit, tossing occasionally, for 5 minutes. Fold in the parsley, mint, celery, pistachios, and quinoa.

Basil Chicken Medley


1 tablespoon olive oil
3 garlic cloves, minced
2 whole boneless, skinless chicken breasts (about 1-1/4 pounds), cut into 1-inch chunks
1 medium zucchini, cut into chunks
2 medium tomatoes, cut into chunks
1 tablespoon dried basil
2 tablespoons vinegar
1/4 teaspoon pepper
Cooked rice or pasta


Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and keep warm. Combine zucchini, tomato, basil, vinegar and pepper, toss to coat vegetables well.

Add to skillet and stir-fry about 3 to 5 minutes. Return chicken to skillet and heat through. Serve immediately over rice or pasta.

4 servings.

Chicken Chile Relleno Casserole


2 cups shredded chicken
1 large onion
1 lb cheddar cheese, (chopped into cubes) divided
3 4 oz diced green chilies
4 eggs
1 ½ cups milk
¼ cup flour
1 tsp salt
1 tsp pepper


Cook onion until it is tender. Mix onion with chicken.

Layer the chicken, chilies, and cheese on the bottom of a 9” x 13 “baking dish.

Mix together eggs, milk, flour and seasonings until smooth. Pour over the chicken layers.

Bake at 350 degrees for 45-50 minutes until egg mixture is set and a toothpick comes out clean.

Turkey Meatball Stroganoff

This is a quick and delicious meal.  To save time, use pre-made meatballs heated in the microwave.  Costco has some delicious chicken and pineapple meatballs which would work great.


1 package egg noodles
1 large egg
2 tbsp. Red Currant Jelly
1/4 tsp. ground allspice
Kosher salt and pepper
1 clove garlic
¼ c. chopped fresh flat-leaf parsley
¼ c. bread crumbs
1 lb. ground turkey
2 tbsp. olive oil
1 package cremini mushrooms
¾ c. dry white wine
⅓ c. lowfat sour cream
1 tbsp. Dijon mustard


Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the noodles according to the package directions.

Meanwhile, in a large bowl, whisk together the egg, jelly, allspice, and 1/2 teaspoon each salt and pepper. Stir in the garlic and parsley, then the bread crumbs. Let sit for 2 minutes. Add the turkey and mix to combine.

Form the turkey mixture into 1 1/2-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes. Add the wine and simmer for 1 minute. Remove from heat and stir in the sour cream and mustard. Toss with the meatballs and additional parsley, if desired, and serve over the noodles.

recipe courtesy of Woman’s Day