Orzo Salad with Spicy buttermilk dressing

Orzo Salad with Spicy Buttermilk Dressing

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 12 cherry tomatoes, quartered
• 3 green onions, sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 peeled avocado, cut into 8 wedges
• 1 tablespoon chopped fresh parsley

Preparation:

• 1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
• 2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Yummy Play Group Granola Bars aka Cookie bars with Flax

(Adapted from the Best Recipe Big and Chewy Oatmeal -Raisin Cookie)

Preheat oven to 350.

Line a cookie sheet with foil.

In a medium bowl, wisk dry ingredients:

1.5 C flour (use half all-purpose, half whole wheat)

1/4 tsp salt

1/2 tsp baking powder

4 rounded tbsp. milled flax (we buy the bag from Costco. It is good in smoothies, yogurt, oatmeal, bread, etc.)

Cream 2 sticks of cold butter with the kitchen aid.

Add 1 C brown sugar and 3/4 C white sugar. Mix, medium for 2 minutes.

Add 2 eggs, 2 tsp vanilla extract.

Mix on low the following:

Add 1 cup flaked coconut (unpacked)

Add dry ingredients.

Add 3 C old-fashioned rolled oats (not quick oats)

1.5 C raisins (optional)

1.5-2 C chocolate ships (NOT optional)

Spread the batter evenly over the cookie sheet. Bake in the preheated oven 22-28 minutes, until the edges are golden and the center starts to set. Allow the cookies to cool, uncut for about 30 minutes to help the center firm up a little more. OR scoop it hot onto vanilla icecream.

Grilled Pork Tacos with Pineapple Salsa

Grilled Pork Tacos with Pineapple Salsa

from Real Mom Kitchen

• 1/4 cup lime juice
• 1 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped cilantro
• 2 cups fresh pineapple, diced
• 2 Roma tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely diced
• 1-1/4 pounds boneless pork loin chops, sliced 1 inch thick
• 1/4 teaspoon salt
• 10 white corn tortillas

1. In a small bowl, whisk together lime juice, sugar, salt and the pepper. Slowly whisk in olive oil until blended making a dressing. Stir in cilantro.

2. In medium bowl, combine pineapple, tomatoes, garlic and jalapeno. Stir in 2 tablespoons of the dressing.

3. Combine remaining dressing with the pork in a resealable plastic bag. Marinate in refrigerator about 30 minutes, turn over after 15 minutes to get both sides of the chops in the marinade. Grill  pork about 6 minutes on each side or until desired doneness. Slice into thin strips, and sprinkle with 1/4 teaspoon salt.

4. Warm tortillas. To serve, fill a warm tortilla with a few pork strips and some salsa, and fold up.  Makes 5 servings (2 tacos each) 

Note from Kimberly: I did this recipe for the first time as stated here, except for we don't have a grill so I broiled the pork in the oven. In the future, I will make the following adjustments based on my families preferences...

flour tortillas instead of corn
add sour cream
add onion  to the salsa

~Kimberly Pueblo