Turkey Taco Salad

Tonight I made taco salad with ground turkey breast. Instead of adding water with the taco seasoning mix, I added low-sodium V8. It was absolutely delicious and I don't see a reason to ever make taco salad with ground beef again!

DC Chicken Salad

Ever had The Corner Bakery's DC Chicken Salad? If not, you're missing out.

It's delicious and I (think) I found the recipe! I searched for it and found it here:

DC Chicken Salad

It's not "official," but it sure does taste like the real thing!



Goes great in a whole wheat pita pocket with a side of fruit. 

Here's the recipe:

4 chicken breasts, cooked and chopped into cubes or 1 small whole roasted chicken, de-boned and shredded

1/3 small red onion, finely chopped

2 celery ribs, chopped

1/2 granny smith apple, chopped

1/4 cup dried currants

1 1/2 ounces slivered almonds

1/4 cup Miracle Whip  ( I used 1/2 low fat Helman's mayo, 1/2 fat free plain yogurt) 

Mix together and serve. Would also be good over lettuce. Hana prefers hers in the shape of person with currant eyes and a strawberry smile.

You're welcome!



Possibly the worst meal ever...

It sounded different and good enough to try. It came out of the cookbook I cherish and have never had a bad dish out of yet. This proves that nothing is perfect. That cookbook is not perfect and this recipe was far from perfect.

What was in it? Squash, zucchini, pasta, onion, rosemary, Dijon mustard, mozzerlla, proscuitto, olive oil, and balsamic vinegar. Doesn't sound too bad? Ugh! It was! I'll never make it again. On to the next recipe!

Blue Cheese Dressing

This isn't really a recipe, it's just something I've started doing that's absolutely delicious and I thought I would share. Joe makes a super yummy grilled salad  that he tops with blue cheese. I was eating salad for lunch the other day and really wanted one of Joe's grilled salads with gooey, melty blue cheese...then it came to me. I microwaved the blue cheese for a few seconds, got it all ncie and melted and stirred it into my salad. The outcome was a delicious "dressing" that coated every bite. Also, I used reduced fat blue cheese, so it was less fat and calories than most light dressings!

Simple Salad

I don't have a picture, and this is by no means a gourmet dish, (or even a very creative one) but I've been enjoying something lately I thought I'd share with you. Just last week we had steaks and sweet potatoes. The asparagus I intended to cook had gone bad and I was in need of serving a vegetable but I didn't have much on hand to choose from. I ended up throwing all of the below in a bowl, mixing it up and it was very much enjoyed by all...especially Hana and myself!

There is no exact amount as this just happened, so use as much or as little as you like. Add some things, subtract some things, use a different dressing if you so desire.

grape tomatoes
chopped carrots
green onion
celery
Lite Ranch dressing

The second time I made this I didn't have green onion, only yellow, so that's what I used. Red would also be yummy! That time I also mixed in a little garlic powder and a pinch of shredded Colby Jack cheese because it was not served as a side but for lunch for Hana and me.

Southwestern BLT Salad

Another yummy recipe! Click here to got to the site to get it!

Low-Carb Chilaquiles & Cilantro-Lime Slaw

I got both of these recipes out of my Cooking Light cookbook (thanks again, Jenn!). I changed the chilaquiles up a bit to make them low carb.

Low-Carb Chilaquiles
2 cups shredded rotisserie chicken
1/2 cup chopped green onions, plus a little extra
1/2 cup shredded Monterrey jack cheese, divided
2 tbsps grated Parmesan cheese
1 tsp chili powder 1/4 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh cilantro
1 (11 oz) can salsa verde
1 (4.5 oz) can chopped green chiles, drained
cooking spray
fresh jalapeno (optional)

*Preheat oven to 375 degrees.
*Combine chicken, onions, 1/4 cup Monterrey Jack cheese, Parmesan cheese, chili powder, salt, pepper, green chiles, cilantro and jalapeno in a medium bowl and mix well.
*Spread mixture in bottom of 11x7 baking dish coated with cooking spray.
*Top with salsa verde.
*Sprinkle remaining Monterrey Jack cheese on top.
*Bake at 375 for 20 minutes or until bubbly.
*Serve with green onions on top.

Cilantro-Lime Slaw
3 tbsps lime juice
1 tbsp extra-virgin olive oil
2 tsps sugar
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (12 oz) package coleslaw

*Combine first 3 ingredients in a small bowl.
*Combine next three ingredients in a large bowl.
*Drizzle juice mixture over slaw and toss well to coat.

Sweet Salad with Pomegranate Dressing

This is my take on a recipe I got out of a Weight Watchers recipe magazine.

1 bunch of curly red lettuce, rinsed and chopped
2 cups quartered strawberries
3/4 cup thinly sliced red onion
handful of chopped pecans
1/4 cup pomegranate juice
2 tbsp sugar
2 tbsp red wine vinegar
1 tbsp canola oil

1. Layer first 3 ingredients in a bowl and top with pecans.
2. Combine juice and next 3 ingredients in a jar. Cover tightly. Shake vigorously. Drizzle dressing over salad, toss and serve immediately.

Layered Salad

This one is from my friend Christine, and not only is it beautiful, it's scrumdillyumptious! My pic below does not do it justice because I hurriedly threw this together last night. If I would have taken more time, it would have looked better.

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In a big glass bowl (for presentation purposes) layer the following:
4 cups torn iceberg lettuce
1 cup chopped celery
1 cup chopped green bell pepper
1 cup purple onion
1 (10 oz) package frozen English peas, thawed
3 cups torn fresh spinach
3 cups chopped smoked turkey (I left this out)
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Mix the following well and spread in a layer over the above layers:
3/4 cup mayonnaise (I used lite)
3/4 cup sour cream (I used lite)
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Then to top off:
1/2 cup sliced pimento stuffed olives, around the edge
1/2 cup finely shredded Cheddar, in the middle (I used 2% milk cheese)
6 slices cooked bacon, crumbled on top of cheese (I used low sodium)
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To serve: Do not mix up, go down into it like a lasagna or something, then mix it once it's on your plate. This way you get a little of everything on your plate. Makes a lot, but it tastes great the next day!
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I must add that my husband who does not like peas, mayo or sour cream did a good job of eating this. But it had bacon on it, so I guess it was a given! LOL I served this with the Canadian Bacon potato skins I'm about to post, so I knew he would be happy with the potatoes and I could enjoy this salad!
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Potato, Corn & Leek Chowder with Tossed Green Salad and Turkey Melts

I received a belated birthday gift from Jennifer this past weekend and it was two very awesome cookbooks. So you'll be seeing a lot of new yummy recipes! This one here came from a Cooking Light cookbook, except for the turkey melts, I just came up with that on my own.

Potato, Corn & Leek Chowder

2 tbsps butter
1 tbsp olive oil
1 1/2 cups coarsely chopped leek (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk (I used 2%)
3 tbsps all-purpose flour
3 cups fat-free, less-sodium chicken broth
2 cups fresh kernels (I used canned)
2 lbs cubed, peeled Yukon gold or red potatoes
1 tsp salt
1/4 tsp freshly ground pepper
1/4 cup finely chopped fresh parsley
3 tbsps chopped fresh chives
*I forgot to add the parsley and the chives even though they were both sitting on the counter, but it was still delicious!

Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery and bell pepper; cook until vegetables are tender, stirring frequently. Whisk together milk and flour in small bowl and slowly add to pan, stirring constantly. Stir in broth and next 4 ingredients, bring to a boil. Reduce heat and simmer 20 minutes until potatoes are tender. Stir in parsley and chives. Makes 6, 1 1/3 cup servings.


Tossed Green Salad

Place 1 bag of (rinsed) baby mixed greens in a bowl. Add 2 large tomatoes cut into wedges, 1 cup julienne-cut yellow bell pepper and 1 cup thinly sliced cucumber. In another small bowl combine 1 1/2 tbsps lemon juice, 1 tbsp olive oil, 1 tbsp chopped fresh basil, 1/4 tsp salt and 1/4 tsp pepper; stir well with a whisk. Drizzle over salad, toss well.

Turkey Melts

Make a sandwich of turkey and mozzarella and cook on a sandwich press.

Easy Pea-sy Salad

1 can of peas, drained but not rinsed (or a small package of frozen peas, thawed and rinsed)
3 sticks of Colby-Jack cheese, chopped
1/4 cup diced yellow onion (or less, I really like onion!)
1 to 1 1/2 tbsp mayonnaise
salt and pepper to taste

Mix it all in a bowl and enjoy! What a yummy lunch on a hot summer day. Eat indoors, of course, that Texas sun will spoil mayo in no time! =)

Annie's Salad & Dressing

My friend, Annie, made this salad and dressing at one of our play dates and I just HAD to get the recipe from her. Since receiving it, I have gotten creative with the salad and make it a little different every time.

Salad Dressing Recipe:

1/4 cup Grey Poupon Mustard
3 tbsp Balsamic Vinegar
1/2 cup extra virgin olive oil
1 table spoon sugar
1 tea spoon pepper
1 1/2 tea spoon salt
1 1/2 tea spoon garlic powder
1 tea spoon Italian seasoning

If too bitter, add more sugar.

Salad:
I usually buy a bag of baby greens (I love spinach in a salad, but you could whatever you like)
chopped Strawberries
diced Green Apple
crushed Pecans and/or walnuts
Croutons
Blue Cheese and/or Gorgonzola and/or Feta

I made this when Angela was down and Jennifer came over to visit. Angela suggested adding avocado, which I did the other night, and it was AWESOME! Jennifer suggested replacing the apple with pear. I intend to make it that way one day when it's just for me, Joe's not a big fan of pears. I have also added red onion, carrots, bell pepper, it's all good! Make it, be creative, and enjoy it!

Sorry, no pics of this one either!

Chicken Salad

2 cans white meat chicken
2 chopped celery stalks
1/2 small red onion, diced
1/2 tsp dill weed
1/8 tsp dry mustard
1/8 tsp onion powder
mayo (I just add until it's the consistency I want - and, yes, "When you bring out the Hellman's, you bring out the best!")
1/4 cup dried cranberries
handful of pecans, walnuts or both
ground pepper
tbsp chopped cilantro
dash of garlic salt

Shred chicken and add mayo, then add all other ingredients. Serve in a whole wheat pita pocket, on sliced bread, with crackers, or even atop a fresh spinach salad. Mmm! Mmm! Mmm!

Panini with Orzo Salad

Herb Pesto and Mozzarella Panini

1/4 cup toasted pine nuts
3/4 cup fresh basil leaves
1/3 cup chopped fresh chives
1 garlic glove
1 tbs lemon juice
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
8 slices country-style bread
8 oz fresh mozzarella, sliced
1 large tomato, sliced


Put pine nuts, basil, chives, garlic, lemon juice and 1/4 cup oil in blender until smooth. Stir in Parmigiano-Reggiano, season with salt and pepper.

Preheat panini press to 400 or medium-high heat. (I don't have a panini press, I have a sandwich iron, so I just used it) Brush one side of each piece of bread with olive oil. Lay slices oiled side down, spread pesto on and top with mozzarella slices and top with tomato slices. Season with salt and pepper and lay remaining bread slices on top, oiled side up.

Cook until toasted and cheese is melted.

Warm Spinach & Orzo Salad
1 lb orzo
1 lb fresh baby spinach
1 lemon
1/4 cup olive oil
salt
pepper
1 chopped tomato
a few thin slices red onion
4 oz crumbled feta (I used reduced fat)
handful of pine nuts or walnuts (I had both, so I added a little of each)

Prepare 1 lb orzo according to the package.
During the last minute of the orzo's cooking, add 1 lb fresh baby spinach. Drain, set aside.
In large bowl, combine juice from one lemon and olive oil.
Whisk in salt and pepper to satisfaction.
Add orzo and spinach mixture, tomatoes, and red onion. Toss to combine.
Stir in feta and nuts. Serve.

(Sorry, I was in a hurry and forgot to take a pic!)