I’ve made this before! It was pretty good the first time, but this time we liked it better. The original recipe was in the January 2008 Family Circle magazine. I made a couple of changes from the first time.
Three chicken thighs
Preheat oven to 350 degrees F. Spray an 8×8 baking dish with canola oil and place the chicken thighs in the dish. Sprinkle with 1 tbsp. of the seasoning. Cover with foil and bake for about 15 minutes; remove from oven. Carefully remove foil and turn chicken. Sprinkle with the other 1 tbsp. seasoning.Cover with foil again and bake for another 15 minutes. Uncover and let the chicken cool for a bit. Cut chicken up into small, bite-sized pieces.
Now you need to boil 8 ounces of pasta (I used bow tie pasta) in lightly salted water; the pasta will probably need to boil for about 9 minutes, which gives you plenty of time to finish the remaining steps.
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup extra virgin olive oil
1/8 cup dill weed
1/4 of a yellow sweet pepper
1/4 of a red sweet pepper
4-ounce package of Feta cheeseIn medium sized bowl, whisk together the red wine vinegar, mayonnaise, honey, salt, pepper, olive oil and dill. Add the chicken to the dressing while the pasta finishes up.Dice up the sweet peppers; I always keep sweet peppers in the freezer. It takes just moments for them to thaw. Toss them into the bowl with the chicken and dressing. By now, the pasta ought to be al dente. Drain and rinse with COLD water. This is the only time in cooking that pasta should be rinsed and rinsed with COLD water: when making a cold salad.Once the pasta drains well, pour it into the salad bowl and gently stir all ingredients together. Cover the salad and refrigerate until supper. Before serving, stir carefully and then enjoy!I served it with hot French baguettes with real butter. And of course, iced tea.It was super-delicious!
We love fruit. It’s healthy and delicious. Since my hubby came home from the hospital, his tummy has been a bit picky, but fruit sounded good to him, so I made fruit salad – or as he calls it, fruit soup.
1 8-ounce container of Polar diced pineapple tidbits
1 8-ounce container of Polar diced peaches
1 8-ounce container of Polar diced pears
1 pint of fresh strawberries
One bunch of green grapes
Blueberries – they were out at the store, but I had some frozen in the freezer – I added them and by supper, they were “just right”
One banana (add at the last minute, so it doesn’t turn brown)
Tonight we had taco salad. Pretty basic, pretty delicious.
Ingredients and directions:
One pound hamburger. Brown hamburger in medium skillet.
freshly shredded cheddar cheese
Adios for now!
Tonight for supper we had grilled cheese. Since it’s Lent, we don’t eat meat on Fridays so it’s time to be creative. We had sandwiches made with American cheese and with mozzarella sprinkled with Italian seasoning.
I needed a side dish. I thought about tomato soup but that felt like too much effort; good thing I decided not to make it because while I was grocery shopping, a migraine came out of left field and knocked me out for an hour. Thankfully I had found this recipe a few days ago. It comes courtesy of Dena at Oh! You Cook!
I followed her recipe pretty much except for the strawberries. The grocery store only sold them by the one pound basket and I was afraid that the ones we didn’t eat tonight would go bad. So, I grabbed a jar of strawberries. Yes, a jar! I had discovered Polar Strawberries a while back and they worked in Vanilla Greek Yogurt and on plain cheesecake, so I figured they’d work in this salad.
Here’s how I made our fruit salad:
10 ounce container strawberries
1 pint blueberries
1 pound green grapes, larger ones sliced in half
two bananas (my addition)
1/4 cup honey
3 tbsp. lime juice – sorry, no real limes today
In small container, pour in lime juice.
Pour over fruit and mix gently. If you’re going to eat the salad immediately, slice up the bananas and add them. Supper was a few hours away, so the bananas didn’t get added until just before we ate. Into the fridge!
When supper time came and right before I started the grilled cheese sandwiches, I sliced up and added the bananas. Make sure you stir well and coat the bananas with the juices, so they don’t turn brown.
Next time, though, I will go ahead and buy the REAL strawberries. Hubby said that there wasn’t enough COLOR in the salad. He also asked me where the oranges were; sometimes I add mandarin oranges. I told him that this was a new recipe; he liked it, it was just not what he’s used to. I’m sure to make it again, adding more colorful fruit.
Supper is in the fridge! I found a recipe in Family Circle magazine, July 2008 for Pasta Salad with Chicken and it sounded so delicious and I made it this afternoon.
Ingredients for Dressing:
3 tbsp. white vinegar
2 tbsp. mayonnaise
2 tbsp. honey (original called for 1, but after tasting it, I decided it needed more sweetness)
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup extra-virgin olive oil
1/4 cup fresh dill, chopped (which I forgot to buy and don’t even have any dried)
Ingredients for Pasta Salad:
8 ounces pasta (I used rotini)
2 cups chicken – rotisserie if you want; I baked chicken tenders instead
I set them in an 8 x 8 casserole, salted and peppered them and tossed some rosemary on top; covered with foil and baked in a 350 degree oven for 20 minutes; uncovered them and baked for another 10 minutes to brown.
sweet peppers – I used baby sweets, one red; one yellow and one orange for pretty color
2 celery ribs, sliced thinly
1/4 cup crumbled feta cheese
Directions for Dressing:
In a medium sized bowl, whisk together all ingredients; set aside.
Directions for Salad:
Prepare pasta; boil in hot and lightly salted water for about seven minutes. Drain and rinse in COLD water. Set aside.
We had chicken leftover after having the Crock Pot Chicken the other night; it was better than a rotisserie chicken that I usually buy for salads. Yum!
All I needed to get from the grocery store was:
A bag of salad – hearts of romaine is our favorite
We love salads. I’ve tried to have Meatless Mondays and other meatless nights but my two carnivores ask me, “Where’s the meat?” whenever I try that and since my husband is on chemo, I encourage him to eat protein as often as possible. Yep, I know there’s protein in other foods, but he loves meat and when he feels like eating it, you bet I’m going to fix it for him.
I’ve made salad with steak before but had never used rib eye steak. We love rib eyes. Last payday while at the grocery store I found four beautiful rib eye steaks, popped three in the freezer for one meal and kept one all by its lonesome for salad night. My mom gave me a George Foreman Grill a few years back and I have to admit that it’s only been over the past few months that I’ve used it. It does a great job for meals like this.
1 rib eye steak
1 bag of salad (I love hearts of Romaine)
3 carrots, peeled and cut into bite-sized chunks
6 radishes, cleaned and cut into bite-sized chunks
1 tomato, seeded and sliced
dried fruit (I use Ocean Spray Blueberries)
mozzarella cheese, fresh
Slice and dice your veggies. I separated mine in little containers because our teenager doesn’t like tomatoes and he and I don’t eat the radishes that hubby likes.
Grill meat to the desired doneness. We like rare meat. All three of us.
I seasoned it with just salt and pepper. While meat is grilling, divide salad between three plates and add veggies, handfuls of dried fruit, walnuts and mozzarella. Of course, I didn’t use a whole ton of veggies and you can use whatever your family loves best.
Let meat rest for about five minutes to let the juices soak in. Mmmm, it smelled so yummy! Top salads with meat and croutons.
Serve with various dressings. I typically have three or four in the fridge.
The rib eye steak was so yummy and tender and juicy. Definitely going to use it again on salad.
Last night we had such a simple meal: salad with rotisserie chicken.
1 bag of salad – I used Dole Hearts of Romaine
1 small tomato – seeded and diced
5 radishes, diced
1 stalk celery, diced
6 baby carrots, sliced and diced
handful of Blueberry Craisins
Mexican cheese – queso fresco
1 Rotisserie chicken, skin and bones removed, diced
Rinse salad, drain in colander; if you’ve got a salad spinner, great! I don’t have one (yet) so I let my lettuce drain a bit in my colander. Pour lettuce into big bowl, add other veggies and then chicken and cheese.
Serve with bread; I had a loaf of Italian bread in the freezer, so I thawed it out in the microwave and grabbed the butter. You can also see in the above picture, there was some rotisserie chicken left over. My teen son told me he wanted to eat some “whole” chicken, so I left some big pieces for him.
We love fruit! I started making fruit salad for my family and the first time, I added orange juice and it was pretty soupy so my husband called it “fruit soup” and that’s what we call it still.
The best part of fruit salad is that you can tailor it to your family’s taste. Tonight I just made a small one.
12 green grapes, sliced in half if they’re large
6 strawberries, sliced
one 7 oz. package of Del Monte peaches (in the refrigerator section)
one 7 oz. package of Del Monte pineapple (in the refrigerator section)
one red apple
Toss the grapes, strawberry slices and blueberries into a bowl; add peaches and pineapple.
Pop into the fridge until it’s time to have your meal. Dice up apple and as you add it to the salad, stir the salad, so that the juices get all over the apple pieces; otherwise, the apple will turn brown. Slice the banana and stir at the same time you add it to the salad, or you’ll have brown banana.
Serve! I love to serve fruit soup with sandwiches.