Flourless Peanut Butter Cookies

Ingredients:
1 cup of creamy or crunchy peanut butter
1 egg
3/4 cup brown sugar
1/2 teaspoon pure vanilla
optional add ins: 1 cup chocolate chips, mini-mini pb cups, pb chips (choose one or combo)

Simple Directions:
Preheat oven to 350 degrees.
Mix four simple ingredients thoroughly by hand or with electric mixer.
Stir in optional add in(s).
Drop by tablespoonful onto cookie sheet, press down a bit with the back of a fork or spoon.
Bake for 9-11 minutes, depending on your desired chewy/crispy-ness.

Note:  I usually double this recipe because it makes ~18 cookies...which only lasts 24 hours in my house.  (Ahem - Greg ;)

Sweet Potato Hash

Ingredients:
2 BIG sweet potatoes, peel them, and dice them into one inch cubes
1 BIG red onion, dice it as well
1 bell pepper (red, orange, yellow - your preference), chopped 
1/4 cup EVOO or coconut oil
1/4 teaspoon smoked paprike
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup "ribboned" fresh basil
Optional – Kale, chopped fine

Directions:
Preheat oven to 400.
Mix up all ingredients in a bowl.
Spread it out on a cookie sheet. You can do a 9×13 pan too.
Bake for 20 minutes.
Stir it all around and then spread it all back out.
Bake it for 10 more minutes, repeat the stirring and spreading.
Bake for 5 more minutes or until the potatoes are soft.  Enjoy!

Caprese Quinoa & Ground Turkey Bake

source

Ingredients:

1/2 pound ground turkey
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups steamed quinoa/wild rice (from Costco - so good)
2 cups tomato sauce
1/4 cup tomato paste
1/4 teaspoon each: oregano leaves, minced garlic, thyme, onion salt
1/4-1/2 teaspoon red pepper flakes
3/4 cup non-fat milk
1/4 cup Parmesan cheese, shredded or shaved
1 cup heirloom or grape tomatoes, halved (I used heirloom)
4-6 large basil leaves, chopped into tiny bits
1 cup spinach, also chopped into bits
1/2 cup skim mozzarella cheese, shredded

Directions:

1.  Heat oven to 350 degrees.
2. Steam quinoa accordingly.
3. Brown ground turkey with salt and pepper, in a fry pan, set aside.
4. Over low heat, warm tomato sauce, tomato paste, and the herbs/spices.  When slow simmering, add milk, red pepper flakes, and parmesan cheese.
5. Remove from heat and fold in ground turkey, steamed quinoa, 1/4 cup mozzarella cheese, fresh basil, chopped spinach, and 2/3 the tomatoes.
6. Coat a 9x9 cooking pan with non-stick spray and pour the quinoa mixture into the pan.  Top with remaining tomatoes and mozzarella, and cover with foil.  Bake in oven for 15 minutes, then remove foil and bake until cheese is melted on top.  Remove from oven and top with fresh basil ribbons.

This was majorly adapted from an original recipe on Half Baked Harvest.

Meatless Summer Tacos

Ingredients:
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/4 cup red bell pepper
1/4 cup white onion, diced
4 oz. diced jalapeno peppers
1/4 teaspoon crushed cayenne pepper
dash of salt & pepper
2 cups black beans (in liquid)
1 avocado
juice and zest from 1 lime
2 tablespoons honey
1/2 cup goat cheese (I used feta)
2 cups fresh coleslaw cabbage mix
20 small corn tortillas
1 cup pico de gallo salsa

Directions:
1.   Stir together the first 8 ingredients (through black beans) in a medium saucepan.  Simmer on medium-low heat for 15 minutes.  Set aside.
2.  Prepare honey-lime sauce: whisk together lime juice, lime rind, and honey.  Set aside.
3.  Heat corn tortillas in a small saute pan, after coating with non-fat cooking spray or olive oil.
4.  Layer tacos from bottom up: goat cheese, black beans, avocado, coleslaw mix, drizzle of honey/lime sauce, pico de gallo salsa.  Voila!

Thai Style Chicken with Mango Rice Salad

Source

Ingredients:

2 & 3/4 cups chicken stock
1 1/2 cups Jasmine or other white rice
Peanut or olive oil, for stir frying
1 1/2 pounds boneless, skinless chicken breasts, chopped into bite-size pieces
Finely ground white or black pepper
2 mangoes, peeled, trimmed, and sliced into thin, bite-size pieces (1 cup)
1 bell pepper, seeded, quartered lengthwise and thinly sliced
1 red Fresno (milder) or Thai (hotter) chili pepper, seeded and finely chopped
1 1 1/2-inch piece fresh ginger root, grated
3-4 large cloves garlic, chopped
1 1/2-2 tablespoons fish sauce
1 cup basil leaves (about 20-24 leaves), chopped
1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 teaspoon zest

Serves 4

Preparation:

1.  Steam Jasmine rice according to your steamer's instructions, using chicken stock as the liquid.

2.  When the rice is about ready, heat a thin layer of oil, about 1 1/2 tablespoons, in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir fry until golden, about 3 minutes more. Transfer to a plate.

3.  Add a little more oil to the skillet and heat up, then add the mango, bell pepper, chili pepper, ginger and garlic, stir fry until crisp-tender and the mango pieces are light golden at the edges, about 3 minutes. Stir in the fish sauce. Add the chicken and toss to coat.

4.  Turn off the heat and add half the basil leaves to wilt. Stir in the lime juice and zest and toss again to combine. Serve the rice and garnish with the lime wedges and remaining basil.  I also toasted sweet coconut, and topped the dish with the coconut and red pepper flakes.  

This is an original recipe based on traditional fried rice recipes.

Fresh Grilled Chicken & Pineapple Salad

Source

Ingredients:
3 boneless skinless chicken breasts
1 cup of Balsamic vinaigrette 
Trader Joe's South African Smoke seasoning
salt and pepper
1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
8 cups baby spinach /power greens mix
1 cup fresh blueberries
1 avocado, peeled, pitted and diced
1/2 cup crumbled feta cheese
quarter of a red onion, thinly sliced
Pear & Gorgonzola vinaigrette

Directions:
1.  Marinate chicken breasts overnight in balsamic vinaigrette in a covered/sealed container in the refrigerator.
2.  Prepare pineapple for grilling.
3.  Slice red onion, wash and drain blueberries, and chop avocado.  Place onion, blueberries, avocado, and crumbled feta on top of spinach/power greens mixture.
4.  Place marinated chicken breasts on grill, sprinkle with salt, pepper, and South African Smoke seasoning.
5.  Grill chicken on medium for approximately 10 minutes per side.  Remove from grill to cool for 10 minutes.
6.  Grill pineapple slices approximately 5 minutes per side.  Cut into 1 inch chunks.
7.  Chop grilled chicken into bite-sized pieces.
8.  Top spinach salad mixture with chicken and pineapple.  Add your favorite amount of pear & Gorgonzola vinaigrette!  

Original recipe taken from Gimme Some Oven

Toasted Coconut Bread

Source

Ingredients:
2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose or whole wheat flour
1/4 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 to 2 teaspoons ground cinnamon (your choice)
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
1/4 cup non-fat, plain Greek yogurt
Nonstick cooking spray for baking pan

Directions:
1.  Heat oven to 350 degrees.
2.  In a small bowl, whisk together eggs, milk and vanilla.
3.  In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix.
4.  Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add yogurt, and stir until just smooth — be careful not to overmix.
5.  Coat with cooking spray and flour a 9×5-inch loaf pan.
6.  Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours.
7.  Cool in pan five minutes, before turning out onto a cooling rack.

This recipe is adapted from smittenkitchen.com

Fresh Veggie & Turkey Tostadas

Ingredients:
1.25 lb. fresh ground turkey
1/2 red bell pepper, chopped
1/2 white onion, chopped
1/3 cup taco seasoning
2/3 cup water
2 cups fresh baby greens
1/2 cup non-fat, plain Greek yogurt
1 avocado, sliced
10-12 flat corn tortilla shells
1 small can sliced black olives
1 large tomato, chopped
1/4 cup fresh chopped cilantro
1 cup green salsa (salsa verde)
14.5 oz. can black or pinto beans
1 cup shredded cheese of choice (I used feta and/or colby-jack)

Directions:
1.  Saute chopped bell pepper and onion in small saucepan, set aside.
2.  Brown ground turkey in medium saucepan, draining any fat.  Add sauteed bell pepper and onion, taco seasoning, and water.  Bring to quick boil, lower heat to simmer for 10 minutes.
3.  Heat corn tortillas on your grill, or on the stove in a small saucepan, just until very lightly browned.
4.  Lay corn tortilla on a dinner plate, layer with any/all of the ingredients from above and devour, several if you like! 

These tostadas are like mini taco salads on top of a tortilla, inspired by the Costa Vida-style salads.

BBQ Shredded Chicken Stuffed Sweet Potatoes

Ingredients for BBQ shredded chicken:
4 boneless, skinless chicken breasts
2 cups tomato sauce
1 cup water
1 teaspoon grill seasoning
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 Tablespoon minced garlic
1/2 Tablespoon dijon mustard
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon lemon juice
14. 5 oz. diced tomatoes
1/4 teaspoon cayenne pepper
1 Tablespoon Worchestshire sauce

For everything else:
8 clean-scrubbed white sweet potatoes
Pam cooking spray
dash of salt per sweet potato
1 cup shredded colby/jack cheese
1 cup non-fat, plain Greek yogurt
1/2 cup green onions, chopped
dash salt & black pepper
1/4 cup chopped, fresh cilantro
fresh off cobb or frozen sweet yellow corn

Directions:
1.  Mix together all ingredients for BBQ shredded chicken, except the raw chicken.  Pour BBQ sauce into crock pot, add chicken breasts and slow cook for 6-8 hours on low setting.
2.  Stir together the Greek yogurt, salt & pepper, chopped green onions and chopped cilantro.  Chill.
3.  With about 2 hours to go on the BBQ chicken, scrub and clean sweet potatoes. Coat lightly with cooking spray and dash of salt.  Wrap in foil and place in heated 375 degree oven to bake for 1.5 hours.
4.  When the chicken is finished, remove from crock pot and shred with a fork, and stir back into BBQ sauce.
5.  Once sweet potatoes are baked, slice open in the center, fluff with fork, and stuff with BBQ shredded chicken, Greek yogurt concoction, shredded cheese and sweet corn.

NOTE:  I also gave an option of making this a BBQ shredded chicken sandwich and sweet potato meal by providing whole wheat hoagie rolls, baby greens, and fresh pineapple.

Summer Chili with Turkey

Ingredients:
1.25 lbs. fresh ground turkey
2 teaspoons chili powder
1 teaspoon grill seasoning blend
1 teaspoon ground cumin seed
1 Tablespoon Worchestire sauce
2 Tablespoons hot sauce
1 large yellow or white onion, chopped
2 bell peppers (I used yellow & orange), chopped
14.5 oz. tomato sauce
14.5 oz. beans (black, pinto, and/or small kidney - I used all three)
1/2 cup BBQ sauce (optional, I did NOT use)
1/2 cup fresh off cobb or frozen, thawed yellow sweet corn
1/4 cup diced jalapenos

Toppings:
1/2 cup non-fat, plain Greek yogurt
1/2 cup shredded pepper jack cheese
1 avocado, sliced

Directions:
1.  Brown ground turkey in skillet, add chopped peppers and onion.  Add chili powder, grill seasoning, and cumin and saute until onions are translucent.
2.  In a large saucepan or crock pot, add and stir together tomato sauce, beans, (optional) BBQ sauce, Worchestire sauce, hot sauce, corn, and jalapenos.
3.  Transfer ground turkey mixture into the crock pot.  Slow cook for 6-8 hours, or quick cook for 4 hours.
4.  Serve chili hot with any/all toppings and enjoy!
5.  Another option for a heartier, but still healthy meal is to steam quinoa and top with cooked summer chili.

Black Bean Salad with Cumin Chicken

 

Ingredients:

2  boneless/skinless chicken breasts

1  teaspoon  ground cumin

1/4  teaspoon  cayenne pepper

2  tablespoons  olive oil
1/2  cup chopped red onion
1 jalapeno pepper, finely chopped and seeded
3  cups  canned black beans, drained and rinsed
1 1/2  cups  fresh or frozen corn kernals
1 1/4  cups cherry or grape tomato halves
2  scallions, thinly sliced
2  tablespoons  cilantro, courely chopped
2  teaspoons  red wine vinegar
salt and black pepper
2 cups chopped romaine lettuce
1 fresh avocado, sliced
1/2 cup fresh salsa
corn tortillas (optional)

Directions:

1. Filet each chicken breast.  Combine cumin with cayenne and rub all over the chicken, season with salt and pepper. 
2. Heat grill.  Cook on grill approximately 7-8 minutes per side. Transfer to a cutting board.
3. In a skillet add olive oil and the onion and jalapeño. Saute, stirring, for 1-2 minutes.
4. Add the beans, corn, tomatoes, and 3 tablespoons water and saute, stirring, 2-3 minutes, until just heated through. Remove from heat.
5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.
6. Option #1: after tossing the finished products together, stuff a corn tortilla and top with chopped romaine lettuce, plus your favorite fresh salsa and avocado slices for yummy tacos,  OR
7. Option #2: same as above, but place all ingredients on a bed of chopped romaine lettuce, top with avocado and salsa and enjoy a delicious salad!

Thai Fried Rice

Ingredients:
3 cups jasmine rice, steamed
2 skinless, boneless chicken breasts, cut in small cubes
salt and pepper to taste
1/4 teaspoon crushed cayenne pepper
1/2 large yellow onion, minced
3 cloves garlic, minced
2 scallions, chopped
3 egg whites, scrambled
1 whole egg, scrambled
1 red bell pepper, chopped
1/2 cup fresh pineapple, cut into 1/2 inch portions
3 Thai chili peppers (optional)
4 tsp vegetable oil
4 tsp low-sodium soy sauce (or more to taste)
2 tsp fish sauce

Prepare rice ahead of time according to package instructions. I steamed ours. It's best if it's made slightly on the dry side.

Heat a wok on a high flame. Meanwhile, season chicken with salt, black pepper, and cayenne pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that it browns all over. Remove chicken from wok and set aside, add the eggs and cook a minute or two until done. Set aside.

Add the remaining oil to the wok and add the onion, bell pepper, scallions, and garlic. Saute 1 minute, add the Thai chili pepper, and pineapple and stir in all the rice. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add egg and chicken back to the wok. Adjust soy sauce if needed and stir well another 30 seconds. Serve with toasted coconut, and fresh cilantro.

No-Bake Energy Balls

Ingredients:
1 cup oatmeal (I used old fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter (creamy or chunky)
1/2 cup ground flaxseed
1/3 cup honey or maple syrup
1 Tbsp. chia seeds
1 tsp. pure vanilla
1/4 tsp. cinnamon
optional add-ins = 1/2 cup of: chocolate chips, craisins, raisins, peanut butter chips
I used 1/2 cup chocolate chips

Directions:
1.  Stir all ingredients together in a medium-sized bowl (or mix in your mixer, I did) until thoroughly blended.  Let chill in the refrigerator for 30 minutes.
2.  Once chilled, roll into balls about an inch in diameter.  Enjoy!
3.  Store in an airtight container up to one week.

I originally got this recipe from my friend, Merissa.  She found the recipe on gimmesomeoven.com.

The options for mixture of ingredients are plenty!  You could substitute any of your favorite nut butters for the peanut butter, skip the flaxseed and/or chia seeds, and add any other similarly textured and beneficial ingredients.  The key is to make sure your mixture will stick together to form yummy balls of energy!

Lemon Chicken

Ingredients:

4 boneless, skinless chicken breasts, fileted
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup whole wheat flour (or almond flour for gluten free)
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup low-sodium chicken broth
1/4 cup fresh squeezed lemon juice
8 lemon slices
1 teaspoon thyme
1/4 cup fresh basil, chopped

Directions:

1. Preheat oven to 375 degrees.
2. Filet each chicken breast.  Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
3. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook chicken in skillet 4-5 minutes on each side or until golden brown. 
4. Remove chicken from skillet and keep warm.
5. Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
6. Remove skillet from heat; add thyme and basil and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. 
7. Pour chicken and sauce into 8 x 8 baking pan.  Bake in oven for 15-18 minutes or until done.

Italian Chicken Sausage Tortelloni Soup

Ingredients:

1 pound of Italian chicken sausage
1 medium white onion, chopped
3 garlic cloves, minced
2 cups low-sodium chicken broth
1.5 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1 pound package fresh cheese tortelloni
6 oz. fresh baby spinach, coarsely chopped
1 teaspoon dried or fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon rosemary
1/4 teaspoon black pepper, fresh ground
1 cup frozen broccoli 
shredded Parmesan cheese

Preparation:

1.  Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the chicken broth, water and tomatoes. Bring to a boil. 
2.  Add tortelloni; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, herbs, and black pepper. Add frozen broccoli with 5 minutes remaining.  Serve with Parmesan cheese if desired.

Spicy Chipotle Turkey Burgers

Ingredients:

1 pound 99% lean ground turkey
1/4 cup red onion, chopped fine
2 tablespoons fresh cilantro, chopped
1 tablespoon Chipotle sauce (I use Cholula hot sauce)
1/4 cup red bell pepper, chopped
1/4 cup jalapeno pepper, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt, ground
1/4 teaspoon black pepper, ground
1 egg white, beaten
pepper jack cheese, sliced
romaine lettuce
fresh tomato, sliced thin
fresh avocado, sliced OR smashed
additional Cholula hot sauce
4-5 whole wheat hamburger buns

Preparation:

1.  Heat your grill to medium-high.
2.  Mix together: ground turkey, onion, cilantro, Chipotle/Cholula, bell pepper, jalapeno pepper, garlic & onion powders, salt and pepper in a large mixing bowl.  Add beaten egg white and mix thoroughly.  The egg helps "hold" together the lean meat.
3.  Prepare a surface or carrying container for your burger patties by coating the surface with non-stick spray.  I lined a cookie sheet with foil, sprayed it, and then laid my formed burger patties on.
4.  Form turkey mixture into patties and lightly coat with non-stick spray.
5.  Grill burgers for 6-7 minutes per side.
6.  While grilling, prepare condiments: wash and cut romaine into bun-sized portions, slice tomato thinly, along with avocado.  I chose to smash my avocado and spread it on the buns instead of slicing and placing on top of burger, which seemed to avoid the "slippage" factor when eating the burger.
7.  Toast buns on top rack of grill, or in your oven using the "broil" setting.
8.  When your burgers are cooked, top with pepper jack cheese, tomato, romaine, avocado, and maybe a sprinkle more of Cholula or Chipotle sauce :)

Peanut Butter No-Bake Cookies

Ingredients:

1/4 cup butter
3 cups quick-cooking oats
2 cups sugar
1/2 cup milk
1 teaspoon vanilla
1 cup peanut butter

Directions:

1. In large saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down).
2. Boil for one minute, stirring constantly.
3. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.
4. Working quickly, drop by spoonfuls onto waxed paper and let cool and set-up completely.  You can expedite this process by refrigerating the cookies.

Blackened Cod Caesar Salad

Ingredients for rub:
3 tablespoons paprika (I used smoked)
1 teaspoon dried, crushed thyme leaf
1 teaspoon dried, crushed oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon cayenne pepper

Other ingredients:
2 tablespoons olive oil
4-5 filets of Alaskan cod
2 heads of romaine, chopped
1 ripe avocado, cut into small chunks
1 cup grape tomatoes, halved
1/4 cup shaved Parmesan cheese
Croutons
Caesar salad dressing (I used store-bought)

Preparation:
1. Prepare the rub by mixing together all of the dry ingredients in a medium-sized bowl, using a whisk.
2. Coat each fish filet with olive oil and then roll each filet in the dry rub mixture and add to a skillet or fry pan on medium heat. Cook fish evenly on each side until just before it is tender and flaky. Finish by raising temperature to high heat long enough to produce smoke - to "blacken" the fish. Remove from pan.
3. While fish is cooking, chop romaine, avocado, and tomatoes and place in a large serving bowl.
4. When fish is done, top your salad with fish, Parmesan cheese, croutons, and dressing just before serving.

Crockpot Spicy Turkey Chili

Ingredients:
Olive oil
1 lb ground turkey
1 onion, chopped or sliced
1 can diced tomatoes with jalapeños
1 can each of black, kidney and chickpeas, drained and rinsed
14 oz of low-sodium non-fat chicken broth
Salt and cumin to taste
1/8 cup Chalula Sauce
1 jalapeño or Serrano pepper, chopped

Preparation:
1. Heat oil on medium-high. Sauté onion for about five minutos, or until transluscent. Add the turkey and brown.
2. Combine the tomatoes with juice, beans, broth, Chalula, and spices in your crockpot.
3. Simmer on low setting for 6-8 hours.
Serve with shredded colby/jack cheese and Trader Joe's whole kernel cornbread :)

This recipe comes from my super sweet friend, Melissa! She originally found the chili recipe in the Men's Health magazine.

Chicken and Quinoa Almond Salad

Ingredients:

2 cups low-sodium, fat-free chicken broth
1 1/2 cups quinoa/brown rice blend
non-fat cooking spray
1 pound skinless/boneless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup slivered almonds, toasted
2 tablespoons minced red onion
1/4 cup fresh basil

Dressing:
1/4 cup pear vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons olive oil  

Preparation:
 1. Steam quinoa/brown rice combo with chicken broth according to your steamer's instructions.

 2. Heat saucepan to medium-high and coat with cooking spray. Filet chicken breasts and add to pan with salt, pepper, and basil. Cook on each side until done. Let cool and then chop into bite-sized pieces.
3. Prepare dressing: combine first 5 ingredients in a small bowl. Gradually add olive oil, stirring with whisk to blend.
 4. Combine steamed quinoa, celery, carrots, cranberries, and red onion in a large bowl. Add dressing, toss gently to coat. Cover and chill for at least an hour. Top with toasted, slivered almonds just before serving.
  
From my.recipes.com