Take your dressing out of the fridge while you make the salad to let it solidify. (All the ingredients together in the fridge will be semi solid and not pourable unless you take it out for a few minutes)
Scoop out a ½ c of cooked quinoa into a bowl
Chop pepper, avocado, green onion, celery, basil & mint leaves and add it to the bowl of rice
Chop 3 oz cooked grilled chicken and add it to the bowl
Mix all ingredients in the bowl until combined well
Cut chicken into strips, apple slices, red onion slices, pepper slices. Put all this into a large bowl.
Zest lime and add to bowl.
In small food processor add jalapeno, juice of the lime and process. Add olive oil and process. Pour this over the salad and mix. If you don't have a food processor, mince jalapeno with a knife and add to lime juice. Wisk in olive oil, then add to bowl with chicken.
Add lightly chopped cilantro and salt and pepper. Mix well.
Let this sit for about an hour for the flavours to mix.
Serve on top of a green salad for lunch. Great after it sits in the fridge for a day also. Make a large batch and eat for a few days.
Preheat grill med/high or preheat oven to 400 degrees.
Rub tenderloins with olive oil, salt and pepper liberally all over the outside on all sides.
Grill or Roast for about 18–20 minutes. It takes about 12–15 minutes per pound and most tenderloins weigh a little over a pound, so they don't take long to cook.
Let the tenderloins rest without touching them for at least 10–15 minutes after cooking. This will insure that they stay juicy and continue to cook for a few minutes after pulling them off the grill or out of the oven.
Cut cabbage in half length wise. Cut out core. Slice into small strips cross ways and place in large bowl.
Cut out stem and seeds from peppers and cut into strips.
Cut onion into strips.
Make dressing in separate bowl or small food processor by squeezing lime or lemon, salt and pepper and zest, and slowly adding oils to the juice.
Chop cilantro lightly and add to vegetables.
Leave the veggies separate from the dressing in a zip lock container in the fridge (they will stay nice for up to a week). Right before eating (or 1/2 hour before eating) toss the veggies with a little bit of the dressing to keep them crispy and fresh. Taste and adjust seasoning with salt and pepper.
Slow cooker: 5 hours on low with the lid on. If the liquid level gets low near the end of the cooking time, add additional broth or water.
Stovetop pot: Bring the liquid up to a boil, then reduce the temperature until the liquid is at a simmer. (A simmer is when it’s barely boiling.) Then cook it for about 3 hours with lid on. If the liquid level gets low near the end of the cooking time, add additional broth or water.
For both cooking types, the meat should be done when it’s tender. Retain the liquid left over after cooking and use it straight on your beef as an au jus, or use the next set of directions to make gravy.
Gravy option directions
Yes, gravy adds calories, but not as much you think. In this case, it’s only six calories per serving. It’s when the gravy is oily that the calories really jump.
Once cooked, take the roast’s juices from pot and strain them into a medium saucepan. Spoon off any oil floating on the surface. You’ll hopefully have about 2 cups of liquid. If you have more, increase the cornstarch by 1 tbsp per cup. If you have less, either reduce the cornstarch an equal amount or add more broth or water. Bring liquid to a simmer. In a small bowl, mix cornstarch into ¼ cup of water until it dissolves. Slowly add the cornstarch mixture into the simmering liquid, while constantly stirring with a whisk or wooden spoon. Keep stirring and allow the liquid to return to a simmer. Let it simmer for about 1 minute or until your gravy thickens.