Baby spinach, feta and chickpea salad

Ingredients:
1 (15.5-ounce) can chickpeas, rinsed and drained
4 ounces baby spinach (4 cups)
1 large cucumber, finely chopped
2 ounces reduced-fat feta cheese,
crumbled (1Ú3 cup)
4 pepperoncini
1Ú2 cup parsley leaves
1Ú4 cup roughly chopped fresh mint
1 garlic clove, minced
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil

Instructions: In a large bowl combine chickpeas, spinach, cucumber, feta, pepperoncini, parsley, mint, garlic, lemon juice, and oil. Toss and serve.

The best play dough

Ingredients:
1 1/2 cups flour
3/4 cup salt
1 tbsp cream of tartar
1 tbsp vegetable oil
1 1/2 cup water
wooden spoon and whisk
medium size bowl and pan
food coloring

Mix dry ingrediants in bowl and wet ingrediants in pan. Add food coloring to desired strength. Combine (I use a whisk for this part) dry ingrediants into wet ingrediants. When just combines and cook on low. With wooden spoon mix, mix, mix. The consistency should be of mashed potatoes when done. This will kepp for a couple of weeks in airtight container.

Warm arugala and whole wheat bread salad

3 tablespoons extra-virgin olive oil
2 slices crusty whole-wheat bread cut into 1-inch cubes (2 cups)
1 tomato, sliced
8 cups arugula (7 ounces)
1 tablespoon minced garlic
1/8 teaspoon salt (optional)
1/8 teaspoon freshly ground pepper (optional)
2 tablespoons balsamic vinegar
3/4 ounce Parmesan cheese, shaved (1/4 cup) or grated (1/2 cup)

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Stir in bread; cook, stirring occasionally, until crisp and starting to brown, 5 to 6 minutes. Add tomatoes and arugula; cook, stirring, until arugula just wilts, about 1 minute. Push the mixture to one side. Add remaining 1 tablespoon oil to the empty side and cook garlic, stirring constantly, until fragrant and sizzling, 15 seconds. Stir into the bread mixture. Remove from heat, season with salt and pepper, drizzle with vinegar and toss to combine. Serve warm, topped with Parmesan.

Goat cheese and arugala stuffed chicken breasts

2 ounces soft goat cheese, cut into pieces
1 garlic clove, minced
4 free range boneless, skinless chicken breast halves
Salt and black pepper
1 bunch arugula (3 ounces), washed and coarsely chopped
1 tablespoon extra-virgin olive oil
3/4 cup reduced-sodium chicken broth

Instructions
Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal. Heat oil in large nonstick skillet over medium-high heat. Brown chicken. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through and serve...I make a aujus out of any leftover broth in pan.

Fruit Granola
3 cups rolled oats
1 cup chopped peanuts, almonds or walnuts
1/2 cup shredded coconut
1/2 cup unsalted sunflower seeds
1/4 cup wheat germ (toasted or untoasted)
3/4 cup honey
3 tablespoons canola oil

In large bowl combine oats, nuts, coconut, sunflower seeds and wheat germ. Stir until combined. In a small pan over very low heat combine honey and canola oil. Take off heat when melted into each other and pour warm mixture over oats. Stir well and spread in a rimmed cookie sheet. Bake in a 300¼ oven 30 minutes tossing occasionaly.

If desired add dried unsulfered apricots, apple rings, prunes or peaches. Yummy on top of homemade yogurt.

Lamb Meatballs with Lemon Sour Cream
1 lb ground lamb
1 egg
1Ú4 cup bread crumbs (plain or seasoned)
2 large garlic cloves, minced
2 Tbsp dried mint
2 Tbsp chopped rosemary
Salt and Pepper to taste

sour cream topping:
1Ú2 cup sour cream
Juice from 1Ú2 lemon

Mix first 7 ingredients until well blended. Preheat frying pan to medium-high heat. Add 1 Tbsp of oil or buttter to frying pan. Preheat oven to 350¡F. Form lamb mixture into balls about the size of golf balls. Place in pan and brown on all sides. While the meatballs are baking mix together the sour cream and lemon juice, using more or less lemon juice to taste. Serve meatballs with lemon sour cream drizzled on top of warm meatballs.

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