BLT Chopped Salad

It’s hard to get my husband behind the idea of salad for dinner. I mean, he never complains if I serve it, but it’s just one of those things you pick up on after being married for 15 (oh wait, almost 16!) years. But if it’s hard to get my husband on board, then you can only imagine how hard it is to get my kids on board! But this right here does it. I’m giving the bacon full credit. I mean, who doesn’t love  a good BLT? But  being able to have that same delicious BLT flavor without the added carbs is guilt free eating if I’ve ever seen it. My two oldest couldn’t shovel it in fast enough and in between bites kept saying, “this is so good”, “no, this is really good”. In my book that goes down as a success.

2 cups green leaf lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatos, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 cup black beans
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
ranch dressing

Prepare ingredients. In a large bowl, combine lettuce, arugula, tomatoes, corn, black beans and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then drizzle with ranch dressing. Serve immediately.

Source | How Sweet It Is

{Flashback Friday} Spinach Pesto Pasta

I absolutely love this recipe, because not only is this dish super good, but with an entire bag of spinach packed into it then it is super good for you too. You know I love Alfredo pasta with the best of them, but it’s nice to find a pasta dish that tastes incredible and you don’t have to feel guilty about eating it. It’s just perfectly light and flavorful for a summer evening, and doesn’t take too long so you’re not slaving over a hot stove.  I’ve always loved pesto pasta, but there’s just something about this dish that takes it a step above the rest!

1/2 cup pine nuts
2 Tbs butter
1 Tbs olive oil
1 shallot, finely chopped
3 cloves garlic, minced
1 bag baby spinach leaves (about 4 cups)
1 bunch fresh basil leaves
1/4 cup olive oil
zest of 1 lemon
1 Tbs lemon juice
3/4 /c freshly grated Parmesan (plus more for serving)
1 package spaghetti pasta (I prefer whole grain or whole wheat)
Salt and pepper to taste
1 pint cherry tomatoes, halved

Toast the pine nuts in a dry skillet over medium heat for a few minutes then remove and set aside. Add the butter and 1 Tbs olive oil to the skillet and cook over low heat until butter is melted. Add the shallots and garlic, continue cooking over low heat stirring for 5-7 minutes or until a golden color. Remove the stems from the spinach. Bring one cup of water to a boil in a large saucepan. Add the spinach, cover and cook for 2 minutes. Drain then squeeze out the excess water. Place the spinach in a food processor or blender along with the cooked shallots and garlic, basil, 1/4 cup olive oil, lemon zest, lemon juice, Parmesan and half the pine nuts. Blend to form a chunky paste.  Cook the pasta according to the package directions until al dente. Remove 3 Tbs cooking water and stir into the spinach mixture. Drain the pasta, return to the pan and add the spinach mixture and remaining pine nuts, mix well to combine. Blanch the tomoatoes for a few minutes in boiling water then remove with a slotted spoon and gently mix into the pasta. Top each serving with Parmesan, basil, a squeeze of lemon and season with salt and pepper to taste.

Source | Everyday Delicious: Chelsea Winter

Original post here

Blueberry Lemon Chia Pudding {confessions of a chia convert)

Every where I look, it’s chia. I know it’s the new craze and I can’t tell you how many chia pudding recipes I have pinned to my pinterest board. They always look so tantalizing with their fresh fruit and summery hues, but I just couldn’t bring myself to eat something that produced grass hair on a ’90’s novelty item. Maybe it’s different types of seeds, who knows, but it was enough to keep me from jumping on the bandwagon and taking the plunge. However, when my sister posted this recipe on her website with rave reviews, and even labeling it as kid friendly, I knew I could take her word for it. And I’m so glad I did! It really is as fresh and delicious as it looks and the nutrition factor is just an added bonus. My kids were a split decision. The ones who have texture issues weren’t too big of fans, but the rest of us loved it. I see a bright future of chia pudding breakfasts and snacks in our future! And I’m pretty confident we won’t even be sprouting grass like a chia pet. Now if only I could get on board with cooking with lavender, it sounds enticing, but there’s just something about food made with flowers….

1 cup Greek yogurt, plain
1 cup coconut milk
1 tbsp Lemon peel
2 TBS lemon juice
1 cup blueberries (fresh or frozen)
1 1/2 TBS Honey
1/4 cup Chia seeds
additional berries and honey to top each serving

Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries lightly, especially if using frozen raspberries. Place the lid on the container and refrigerate overnight or for at least 8 hours. Serve with extra raspberries (or other berries of choice), and a drizzle of honey if desired.

Source | Six Little Chefs

{Flashback Friday} Craisen Spinach Salad with Candied Almonds and Citrus Vinaigrette

How’s that for a long food title? I just wanted to sound fancy. Really it should say “the most freaking delicious spinach salad you’ll ever have”. I know there are like 452,693 spinach salad recipes floating around pinterest, but this just might be the best one you’ll ever have. My sister passed this along to me years ago and it always gets rave reviews.  Grandma Judy especillay loved this stuff, she would grab a fork and eat it straight out of the bowl and would give the stink eye to anyone who came near. I miss that Grandma Judy, and New Zealand. But I love that it is summer here in the states so that we can enjoy this delicious salad once again. So if you have any barbecues planned for the weekend, make a big bowl of this and you will be loved!

1 pkg spinach
1 chopped apple
1 can mandarin oranges
½ C crasins
1 C sliced strawberries
½ C slicedAlmonds
¼ C sugar

Dressing:
zest of one lemon
2 Tbs freshly squeezed lemon juice
3 Tbs vegetable oil
2 1/2 Tbs sugar
1/2 tsp mustard seed

Put almonds and sugar in a small pan and heat over high heat. Stir constantly until sugar melts, coat evenly then transfer to a single layer on a plate and refrigerate. Mix dressing ingredients well then set aside to let the sugar dissolve. Mix remaining ingredients in a bowl then top with almonds. Right before serving, stir dressing then drizzle on salad and mix well.

Source | Janessa Cazier

Original post here

Glazed Lemon Poppy Seed Bread

If you like moist poppy seed bread with a hint of citrus and a rich creamy lemon glaze, then this is the recipe for you! Because I know you were craving that specific thing right at this moment. And if you weren’t then now you are. This bread is so delicious, that it really should qualify as a dessert. But I called it a bread mostly to justify making it for my kids for an after school snack. And then eating it again for breakfast. But hey, if you check out the ingredients, it’s rather healthy (er, healthier) with whole wheat flour, greek yogurt, egg whites, low fat milk and no butter. So enjoy! Also perfect for a brunch or luncheon, and pretty enough to be packaged up and given as a gift to neighbors, teachers, visiting teachers, or that friend who volunteered to watch your kids when you needed a break. Those are the best kind of friends, and this is definitely a worthy thank you gift. Just saying….

1½ cups white whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
Finely grated zest of 1 lemon
½ cup Greek yogurt (plain or vanilla)
¼ cup lowfat milk
¼ cup extra-virgin olive oil
½ teaspoon pure vanilla extract
2 large egg whites
1 large egg
1 Tablespoon poppy seeds
Lemon Glaze:
1½ cups powdered sugar
1 1/2 Tablespoons Lemon Juice
3 Tablespoons heavy cream

Preheat the oven to 350 degrees. Spray a loaf pan (8½ by 4½) with cooking spray and set aside. In a medium bowl whisk together the flour, baking powder, and salt. In a separate bowl mix sugar and lemon zest, then add greek yogurt, milk, olive oil, vanilla, egg, egg whites and poppy seeds. Whisk vigorously until well blended, then add to the flour mixture and stir until just incorporated (don’t over mix). Pour into the prepared pan and bake for 45-50 minutes or until toothpick entered in center comes out clean. Let cool to room temperature before turning out and removing from pan. To make the lemon glaze: In a small bowl, whisk together powdered sugar, lemon juice, and cream (can thin out with a little milk if too thick). Pour over the top of the bread, then slice and serve.

Source | The Recipe Critic

Skillet Balsamic Chicken & Vegetables

My idea of the perfect meal is: First and foremost, delicous. Healthy. Simple and quick to throw together. Looks pretty. Doesn’t require a lot of clean up.  There, I think I covered all the bases. And this dish right here ticks every single one of those boxes. 1) The sauce is just straight up phenomenal, just so full of flavor. 2) Chock full of fresh veggies and lean chicken. 3) On the table in less than 30 minutes. 4) Only one skillet to clean. 5) The presentation and bright colors are just a work of art. So there you have it, dinner doesn’t get much better than this.

In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside. (as a side note, I had my husband bring back year supply of crushed red pepper flakes and other seasonings I can’t seem to find here. So glad he did so that I can make fabulous dishes like this!)

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste, then add to skillet and cook about 4-5 minutes per side, or until chicken has cooked through.

Meanwhile, trim asparagus of tough ends, and prepare carrots, zuchhini and tomatoes. Add half the dressing mixture to skillet and rotate chicken to evenly coat. Remove chicken from skillet and set aside. Add asparagus, carrots and zucchini to skillet, season with salt and pepper to taste and cook (stirring regularly) until crisp tender, about 4 minutes.

Return chicken to the skillet with the veggies. Pour remaining dressing over meat and veggies. Stir gently to coat and cook for another minute. Remove from heat and serve warm. Can also serve over rice.

2/3 cup light Italian salad dressing
4 Tbsp balsamic vinegar
3 Tbsp honey
1/4 tsp crushed red pepper flakes
3 chicken breasts, cut into strips
4 Tbsp olive oil
Salt and freshly ground black pepper
1 lb fresh asparagus and/or green beans
1 1/2 cups carrots, peeled and julienned
1 1/2 cups zucchini, julienned
1 cup grape tomatoes, cut in half

In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper to taste, then add to skillet and cook about 4-5 minutes per side, or until chicken has cooked through. Meanwhile, trim asparagus of tough ends, and prepare carrots, zuchhini and tomatoes. Add half the dressing mixture to skillet and rotate chicken to evenly coat. Remove chicken from skillet and set aside. Add asparagus, carrots and zucchini to skillet, season with salt and pepper to taste and cook (stirring regularly) until crisp tender, about 4 minutes. Return chicken to the skillet with the veggies. Pour remaining dressing over meat and veggies. Stir gently to coat and cook for another minute. Remove from heat and serve warm. Can also serve over rice.

Source | Six Little Chefs

{mother’s day brunch} Feta, Tomato and Spinach Omelet

Mother’s Day is around the corner and I’m missing my mama. It’s been 11 years since we’ve even lived in the same state together, but being on the other side of the world is even harder. I wish I lived close enough to invite her over for a Mother’s Day brunch. And if I could, this is what I would make. These incredible omelets, with some muffins and fresh fruit on the side. This savory omelet is filled with fresh and flavorful ingredients (feta, tomato, spinach and avocado are the perfect combination, if you ask me) to create a delicious and beautiful dish fit for your queen. Hopefully one of these days I’ll get the chance to make this for her, but until then I may be requesting my husband to make this for my own Mother’s Day brunch ;).  Omelets always seemed so intimidating, but the good news is that they aren’t. Speed is the key when it comes to making them, which also means that a delicious breakfast will be on the plate in under 5 minutes, you can’t beat that. It has taken me a few trial and errors to get it right, and I still occasional turn a failed omelet into scrambled eggs, but once you get the hang of it, it really is quite simple. And the results are divine.

Heat skillet over medium heat, add 1 Tbs butter and swirl to evenly coat skillet

Crack two eggs into the pan, then working quickly add half and half and whisk together. Don’t over beat, you don’t want to have scrambled eggs,  mix until just combined

lift and tilt skillet until eggs are spread into a thin layer (like you would when making crepes)

Sprinkle with parmesan cheese, and dash of salt and pepper

Lift edges to loosen and once the underside is lightly browned (don’t over cook, although I tend to like mine that way), gently flip.

This is where I’m taking some creative control. A real french omelet is only cooked on one side then removed while the center is still creamy. I prefer my eggs to be cooked a little longer, so I flip it over and let it cook while I add the filling, but if you prefer it the other way, just remove it to the plate before adding the filling. Cover one half with tomato, avocado, feta and spinach

fold in half and transfer to a plate for serving

*makes one omelet

2 Eggs
1 Tbs butter
1 Tbs Half and half
1 Tbs shredded Parmesan cheese
Salt and pepper, to taste

Filling: diced tomato, diced avocado, crumbled feta cheese, chopped baby spinach leaves

Heat skillet over medium heat, add 1 Tbs butter and swirl to evenly coat skillet. Crack two eggs into the pan, then working quickly add half and half and whisk together. Don’t over beat, you don’t want to have scrambled eggs, mix just until combined then lift and tilt skillet until eggs are spread into a thin layer (like you would when making crepes). Sprinkle with parmesan cheese, and dash of salt and pepper. Lift edges to loosen and once the underside is lightly browned (don’t overcook), gently flip. (This is where I’m taking some creative control. A real french omelet is only cooked on one side then removed while the center is still creamy. I prefer my eggs to be cooked a little longer, so I flip it over and let it cook while I add the filling, but if you prefer it the other way, just remove it to the plate before adding the filling). Add filling ingredients to one half of the omelet then fold in half and transfer to a plate for serving.

Source | Cooking Light

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Smoked Turkey Cobb Wrap

The flavor of every single ingredient in this wrap just compliments each other perfectly. It is colorful, flavorful, healthy and absolutely scrumptious! And scrumptious is not a word I throw around lightly. Make this for lunch or a lighter dinner and you won’t be disappointed, I promise.

*measurements for the ingredients aren’t specific, just add as much or as little as you would like

hummus spread
tortilla wraps
Smoked deli turkey, thinly sliced
Leaf lettuce
Sliced Provolone cheese
cherry tomatoes, halved (or tomato slices)
Bacon strips, cooked
Hard boiled egg, diced
Avocado, diced

Prepare all ingredients. Spread each tortilla evenly with hummus. Add remaining ingredients then roll up tightly, cut in half and serve ( can secure each half with a toothpick before serving if it isn’t staying tight.

 

{healthy} Banana Cream Pie Smoothie

I love my sister. Well, I love all 5 of my sisters, but I’m especially close with Janessa who is exactly one year and four days older than me. We didn’t always get along, you know the cliche teenage years fighting over clothes and boys (and one epic pop-tart fight), but now that we have grown up and I’ve forgiven her for taking my favorite plaid shirt to college with her, it absolutely kills me to be all the way on the other side of the world from her. Our bi-monthly skype sessions just don’t cut it. But I love that she has started a food blog too, there’s just something about making her recipes and knowing that she made the same thing in her kitchen that just makes me feel close to her.  And it helps that every recipe of hers that I’ve tried has been nothing short of amazing. When she posted this recipe a little while ago I know it would be an instant hit. I mean, she had me at Banana Cream Pie Smoothie. I would have made it even if it did have like 500 calories, but the fact that it’s pretty healthy is just an added bonus. It really is just as good as she claimed it would be. The rich flavor makes me think I should feel guilty, but with natural sweeteners (okay, unless you splurge and go with the vanilla wafers and a dallop of whipped cream on top, which are both optional but for all intents and purposes, you MUST include them 🙂 ), it’s okay to slurp this one down guilt free. Bottoms up!

2 bananas, sliced and frozen (make sure they are frozen before hand to get that creamy texture)
1/3 cup low-fat vanilla Greek yogurt
2 teaspoons vanilla extract
1 1/2 cups vanilla almond milk
4 vanilla wafer cookies (optional-we don’t have vanilla wafers here so I used graham crackers that my sweet husband brought back all the way from the States)
1 1/2 tablespoons honey
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
6 ice cubes (more or less to fit your desired consistency)
Whipped cream (to garnish)

*Makes one smoothie

Directions:
Throw all ingredients in the blender. Blend thoroughly until smooth and creamy. Top with dollop of whip cream and crushed graham cracker or vanilla wafer, if desired. Serve immediately.

Source | Six Little Chefs