Summer Dinner Salad

I have been on a salad kick lately.  Tonight I cleared out the fridge and made what I call a “SUMMER DINNER SALAD”.  I didn’t have to turn on the oven, just grilled two chicken breasts on the stove.

It’s full of flavor, light, fresh, and satisfying! 

SUMMER DINNER SALAD

In a large bowl, combine red leaf lettuce, chopped grape tomatoes, corn cut from 2 cobs, grilled chicken breasts (sliced), avocado, feta cheese (crumbled), and blueberries.

I mixed some lime juice, EVOO, and red wine vinegar with salt and pepper.

Hubby said I can make it again….I need to clear out the fridge more often!  LOL

Pad Thai

I love Pad Thai and all the fresh flavors that come together to make it so delicious!

Here is a link to the recipe…. http://www.doctoroz.com/videos/elisabeth-hasselbecks-veggie-pad-thai

Week of July 23

Week of July 23

Monday – Salmon Salad and Corn Soup

Tuesday – Veggie Pad Thai

Wednesday – Chicken Breasts…not sure what I will top it with yet, and a salad

Thursday- Mexican Tortilla Soup

Friday – Crunchy Chicken, layered veggie salad, smashed garlic potatoes

Recipes are on the right side under “pages”.

Overnight Oats...like Dessert!

WOW!  This is like dessert for breakfast!

Overnight Oatmeal….Yes! 

In a bowl combine, ¼ cup oats, dash of cinnamon, 1-2 t flax seed, ½ cup almond milk, 1 T honey, blueberries, sliced banana.

Cover and refrigerate overnight.

Grab your cup of hot tea or coffee in the morning and enjoy!

Week of July 16

Check out this FRESH, light salad!  I am making my usually Monday Salmon salad for dinner tonight, but wanted a little somth’in extra.  What could be better than beans?  They will fill you up without weighing you down!

I just drained and rinsed a can of chickpeas and tossed with chopped fresh basil and grape tomatoes.  Toss it with a light dressing of red wine vinegar, apple cider vinegar, EVOO, dash of sugar, salt and pepper. 

It is in the fridge right now…..I think it will be better chilled!  I can’t wait!

Monday – Salmon Salad and Tomato Bean Salad

Tuesday – Veggie Ratatouille

Wednesday – Chef Salad

Thursday – Baked Penne and Broccoli

Friday – Chicken Santa Fe in the Crock Pot

Mexican (No) Tortilla Soup

I’ve been MIA for a while.  What can I say?  Life has kept me busy and preoccupied.  That doesn’t mean I haven’t been cooking.  In fact, I have tried a few new recipes since I last posted.    

Chicken Tortilla Soup is not only easy, but healthy, delicious and filling! 

Try it and it may become a regular for your family as well!

CHICKEN (NO) TORTILLA SOUP   

4 C chicken broth

½  C EVOO

1 lb boneless, skinless chicken breasts, cut into ½ inch chunks

2-3 garlic cloves, minced

1 large onion, finely chopped

1 red pepper, finely chopped

2 Tomatoes, finely chopped

1 small can green chilies….depending on how spicy you like it, use ½ can if you like

2 avocados

1 C shredded MoJack cheese

½ cup chopped fresh cilantro

4 T sour cream

Bring the broth to a boil in a large stock pot.  Keep warm.

Heat the EVOO in a large skillet over medium heat.  Add the chicken and garlic and cook until chicken is browned.  Season with a little salt and pepper.

Add the cooked chicken, onion, bell pepper, tomatoes, and chilies to the warm stock.  Return broth to a boil.  Reduce to a simmer, cover, and cook for 30 minutes.

Peel and pit the avocados.  Cut lengthwise into ¼ inch slices.

Ladle soup into shallow soup bowl.  Top each bowl with sliced avocado, cheese, cilantro, and a spoonful of sour cream.

Energy Snack Mix

I have been making this healthy snack mix for years....it literally takes just minutes to toss together and keeps well in an air tight container in the pantry.

ENERGY SNACK MIX

1 (9.5oz) container mixed nuts (I like a deluxe version)

1 (6oz) container smoked almonds

1 cup chopped dried apricots

¾ cup dried cranberries

Mix and keep in an airtight container.

Olive Cheese Bread

Last week I brought this Olive Cheese Bread to a party.  It was SO good….rave reviews!  Want to impress your friends?  Make this at your next get together!

OLIVE CHEESE BREAD….via Pioneer Woman Cooks

1 (14.5oz) can black olives, drained

1 (6oz) jar pimiento olives, drained

2 green onions, sliced

1 stick butter

½ cup real mayo

1 lb Monterey Jack cheese, grated

1 loaf crusty French bread

Preheat oven to 325.

Chop the green and black olives.

Slice and chop the green onions.

In a large bowl, combine the olives, green onion, mayo, cheese and butter.

Stir until thoroughly combined.

Slice the French bread.   Spread the cheese mixture in an even layer on each half.

Bake for 20-25 minutes.  I broiled it the last few minutes to get a nice brown, finish on the cheese. 

Cut and serve.

Week of May 7

Salmon Salad

Monday – Salmon Salad (recipe under pages)    

Tuesday – Homemade Mac & Cheese with Asian Shrimp Salad

Wednesday – Italian Baked Chicken

Thursday – Baking Lasagna that was put in the freezer a few weeks back!

Friday – Santa Fe Chicken (recipe under pages)  



Santa Fe Chicken...Crockpot Style



ALTON BROWN’S MACARONI & CHEESE….you are going to LOVE this!

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

ITALAIN BAKED CHICKEN….Giada De Laurentilis Recipe

Ingredients

• 1 cup pastina pasta (or any small pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes)
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Week of April 30

One new recipe this week….Crunchy Chicken.  I printed this off another blog weeks ago, but can’t remember from where.  I like to give credit where credit is due!

Salmon Salad

MONDAY – Salmon Salad   

TUESDAY – Homemade Pizza

WEDNESDAY – Crunchy Chicken, Twice Baked Potatoes, and Broccoli

THURSDAY – Veggei Ratatouille

FRIDAY – Crock Pot is my friend:  Santa Fe Chicken




Veggie Ratatouille

 

Salmon Salad, Veggie Ratatouille, and Santa Fe Chicken recipes are all under the “Pages” section of this blog.  Below is the recipe for Crunchy Chicken

Santa Fe Chicken - Crock Pot

CRUNCHY CHICKEN





Crunchy Chicken



Sift together:
2 cup flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tsp cayenne pepper
Make an egg wash by whisking together:
4 eggs
8 tbsp water
Season four boneless/skinless chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.



Heat a skillet on the stove with about a half inch of canola oil covering the bottom



Pan-fry them gently for about 4 or 5 minutes per side until golden brown and crispy.



Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.
Honey Garlic Sauce
In a medium saucepan add:
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown. Add:
1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Week of April 23

I can’t help but try more new recipes this week.  I love Salmon and I found a new recipe that will allow me to use up some of my pistachios I have leftover from Easter.

Monday – Pistachio Salmon Nuggets and Spring Chopped Salad

Tuesday – Santé Fe Chicken

Wednesday – Invited to be a guest at dinner and a basketball game!

Thursday – Cauliflower Soup

Friday – Lasagna

PISTACHIO SALMON NUGGETS 

1 lb fresh or frozen skinless salmon fillets

2 T water

2 T soy sauce

1 T grated fresh ginger

2 t sesame oil (or EVOO)

1 T EVOO

2 T finely chopped pistachio nuts

Cut fish into 1 inch chunks.  Place fish in a resalable plastic bag.

Marinade:  Combine water, soy sauce, ginger, and the 2 t sesame oil.  Pour marinade over salmon chunks in bag.  Seal bag; turn to coat salmon.  Marinate in the refrigerator for 30 minutes.

Drain salmon, discarding marinade.  In a large nonstick skillet, heat 1 T EVOO over medium-high heat.  Add half of the salmon chunks to skillet; cook and gently stir for 6-8 minutes or until fish flakes easily with a fork.

Remove from skillet.  Cook remaining fish.  Sprinkle with pistachio nuts.

CHOPPED SALAD

From Food Network Magazine

1/3 cup feta

2 T olive oil

1 T lemon juice

1 T water

1 T dill

1 small grated garlic clove

Salt and pepper, to taste

Blend all of above in a food processor.

Toss with:

1 chopped romaine heart

1 small chopped cucumber

5 chopped radishes

1 drained can chickpeas

2 chopped celery stalks

1/3 cup thawed frozen peas

1/3 cup toasted sliced almonds

CROCK POT SANTA FE CHICKEN
Skinnytaste.com

·         24 oz (1 1/2) lbs chicken breast

·         14.4 oz can diced tomatoes with mild green chilies

·         15 oz can black beans

·         8 oz frozen corn

·         1/4 cup chopped fresh cilantro

·         14.4 oz can fat free chicken broth

·         3 scallions, chopped

·         1 tsp garlic powder

·         1 tsp onion powder

·         1 tsp cumin

·         1 tsp cayenne pepper (to taste)….1/4 t is plenty for me!

·         salt to taste

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot . Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning.  I serve it over brown rice.

CAULIFLOWER SOUP

 From:  Pioneer Woman Cooks

·         1 stick Butter, Divided

·         1/2 whole Onion, Finely Diced

·         1 whole Carrot Finely Diced

·         1 stalk Celery, Finely Diced

·         1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)

·         2 Tablespoons Fresh Or Dried Parsley (chopped)

·         2 quarts Low-sodium Chicken Broth Or Stock

·         6 Tablespoons All-purpose Flour

·         2 cups Whole Milk

·         1 cup Half-and-half

·         2 teaspoons To 4 Teaspoons Salt, To Taste

·         1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow simmering.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Chocolate Chip Scones

It’s no secret that I LOVE chocolate, and I LOVE scones.  Not something my body can afford to eat every day, so I appreciate this somewhat healthy version of CHOCOLATE CHIP SCONES!  It uses yogurt instead of oil.  It also has whole wheat flour and oats!

CHOCOLATE CHIP SCONES      

½ cup whole wheat flour

½ cup all purpose flour

½ cup old fashioned oats

3 T sugar …. I use raw sugar

1 t baking powder

¼ t baking soda

½ t ground cinnamon

2 T unsalted cold butter

¼ c plain low fat yogurt…Greek yogurt is great!

1 egg

¼ t vanilla extract

¼ cup (or more) mini chocolate chips.

Mix together the flours, oats, sugar, baking powder, baking soda, and cinnamon in a food processor.  While the food processor runs, add small cubes of butter, one at a time.

Process until crumbly.  Add the yogurt, egg, and vanilla.  Process until well mixed.  Add the chocolate chips, process until combined.

Place the dough on a lightly floured cutting board.  Knead to finish combining all the ingredients.  Form into a ball; flatten into an 8 inch circle with your hands or a rolling pin.  Using a pizza cutter, cut into 8 wedges.  Place wedges on baking sheet coated with cooking spray.

Bake at 400 for 15 minutes.