Week 40: Recipe #1--Avocado Egg Salad

Mmmm...this egg salad was SO good!  Plus it was super easy to make.  We had a bunch of eggs and I wanted to use them up, so I hard boiled them.  I was going to make regular egg salad, and then I ran into this recipe.  It comes from a site called (Never) Homemaker (see link below).  Not sure I'll have regular egg salad again!  We had these in wraps, but I had some the next day over some romaine lettuce--great lunch!  This will definitely be a staple in our house.  I served these wraps with fresh fruit.  Makes 2-3 wraps, so I doubled it.

You'll Need:

• 4 hard-boiled eggs
• 1 large avocado, cubed
• 2 Tbslp. mayonnaise or vegenaise (I used regular mayonnaise)
• 1 tsp. curry or fenugreek powder (I used curry powder)
• pinch of salt and pepper

Preparation:

Combine all the ingredients in a large bowl and mash together with a fork.  Adjust the salt/pepper/mayo to your tastes.  

Recipe and link:  http://www.neverhomemaker.com/2012/06/family-and-food.html

Week 36: Recipe #2--Chicken Greek-a-Tikka Salad

This recipe comes from Rachael Ray (see link below), and it was really good.  Her original recipe also included ingredients for a Parsley-Feta Pesto recipe, but I didn't make that.  I'm not too keen on walnuts (which it called for) and it was much faster to throw this recipe together after a long day at the zoo using store-bought pesto.  I also used leftover cooked chicken, rather than grilling it.  I just mixed it with the yogurt mixture per the directions, and then warmed it in a skillet while getting the rest of the salad ready.  My husband and I loved this salad--the girls have come down with a cold, so they didn't eat much of anything last night.  I served this with fruit.  Makes 4 servings.

Photo from The Savory Notebook

You'll Need:

• 4 flat breads or pitas, any flavor or variety
• 1 c. plain yogurt
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 Tblsp. grill seasoning--McCormick Montreal seasoning recommended
• 2 to 2 1/2 lbs. white meat chicken, cubed into bite-sized pieces
• 1 heart romaine lettuce, chopped
• 2 vine ripe tomatoes, chopped
• 1/2 seedless cucumber, chopped
• 1/2 red onion, chopped
• 3 ribs celery, chopped (forgot to add this in--love celery, so will add it next time)
• 1/2 c. pitted kalamata olives
• 6 pepperoncini hot peppers, chopped (left these out on purpose)
• 1 lemon, juiced
• extra-virgin olive oil, for drizzling
• salt and pepper
• feta cheese crumbles
• pesto

Preparation:

1. Preheat a grill pan to high heat.  Heat a toaster oven to 250 degrees.
2. Wrap breads in foil and place in oven to warm.
3. Combine yogurt and next four ingredients.  Coat chicken in mixture then thread meat onto metal skewers.  Brush grill pan with oil and grill meat 5 to 6 minutes on each side.
4. Combine chopped lettuce, veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, extra-vigin olive oil, and then salt and pepper.
5. Remove bread from oven and cut into wedges.
6. Place grilled meat on salad and top liberally with pesto.  Place cut flat breads or pita wedges around the platter or serving bowl and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/chicken-greek-a-tikka-salad-with-parsley-feta-pesto-recipe/index.html

Week 36: Recipe #1--Tater Tot Tacos

I am NOT a huge fan of tater tots, but my husband is, so this recipe was chosen for him.  I was highly skeptical of this before making it, but it actually turned out to be pretty good!  It is from the site Moms Who Think (see link below).  I followed the recipe exactly, and it was a hit with the husband and the kids.  I did leave the black olives off of my husband's and older daughter's plates though, as they don't care for them.  For me, I went light on the tots and heavier on the lettuce and meat.  I served these with fresh blueberries.  Makes 6 servings.

Photo from Moms Who Think

You'll Need:

• 6 c. frozen tater tots
• 1 1/2 lbs. ground beef
• 6 Tblsp. taco seasoning
• 1 1/2 c. shredded cheddar cheese
• 3/4 c. sliced ripe black olives
• 3 c. shredded lettuce
• 6 Tblsp. taco sauce
• 3/4 c. sour cream

Preparation:

1. Bake tater tots according to package directions.
2. While tater tots are baking, cook beef in a large skillet over medium heat until no longer pink.  Drain.
3. Stir in taco seasoning.  Divide tater tots between serving plates or bowls.
4. Top with taco mixture, taco sauce, cheese, olives, lettuce, sour cream.  

Recipe and link:  http://www.momswhothink.com/quick-and-easy-dinner-recipes/tater-tot-tacos.html

Week 32: Recipe #1--California Pizza Kitchen BBQ Chicken Chopped Salad

My husband and love this salad from California Pizza Kitchen, so I was so happy to find this copycat recipe from the blog Deals to Meals (see link below).  It pretty much tasted just like the way I remember it, minus the cilantro, as we were all out.  It took a bit to prep, and there was quite a lot of chopping involved, but it tasted GOOD.  Plus, I have lots of leftovers for lunches in the next few days.  The girls loved the chicken and the jicama, which I hadn't tried giving them before.  They ate it like candy.  Plus, anything with black beans is a plus for both of them--they can't get enough.  I served this salad with grapes.  Makes 6 servings.

Photo from Deals to Meals

You'll Need:

• 4 boneless, skinless chicken breasts, seasoned well with Montreal Steak seasoning and grilled until cooked thoroughly, then cut into bite-sized pieces and smothered in BBQ sauce (I used Sweet Baby Ray's, as recommended)
• extra BBQ sauce, for drizzling over the salad
• 2 heads romaine lettuce, chopped
• 1/2 jicama, peeled and cut into 1/4 in. strips
• 2 c. shredded cheddar cheese
• 1 can black beans
• 1 c. frozen corn, thawed
• 1 avocado, seeded, peeled, and cubed 
• 1/4 c. cilantro, chopped
• 3 tomatoes, diced (I used roma)
• 1/4 c. green onions, sliced
• tortilla strips or chips (I used the strips you can find at the store specifically for salads)
• 2 c. ranch dressing
• 1 Tblsp. green onions, thinly sliced
• 1 Tblsp. fresh parsley, chopped
• 1/2 tsp. dill weed, chopped
• 1/4 tsp. basil, chopped

Preparation:

1. For the dressing, put the 2 cups ranch dressing, green onions (1 tablespoon), parsley, dill weed, and basil in the blender and blend until smooth.  Set aside until ready to serve.
2. For the salad, put all of the ingredients into a large bowl and mix.  Serve with dressing and extra BBQ sauce for garnish.

Recipe and link:  http://dealstomeals.blogspot.com/2011/06/california-pizza-kitchen-bbq-chicken.html

Week 27: Recipe #1--Cheeseburger Salad

This is a Pioneer Woman recipe (see link below).  I made this tonight, and it turned out great, and really did taste like a cheeseburger.  The only thing I might add next time is a bit of dressing.  The meat was extremely tasty, but bites without the meat were a bit dry.  I only did 3 hamburger buns vs. the four the recipe called for, and even that was too much (although they were Lily's favorite part).  I served this with sweet potato waffle fries.  Makes 6 servings.

Photo from the Pioneer Woman

You'll Need:

• 2 lbs. ground beef
• 1/3 c. ketchup
• 1 tsp. yellow mustard
• 1 Tblsp. dijon or spicy mustard
• 2 Tblsp. barbecue sauce
• 4 whole hamburger buns (like I said, I only used 3 and that was still a bit much)
• 1 stick butter
• 2 heads romaine or green-leaf lettuce, torn
• 1 c. grated sharp cheddar cheese
• 4 whole roma tomatoes, diced
• 8 whole dill pickle spears, cubed
• 1 whole red onion, sliced

Preparation:

1. Brown meat in large skillet over medium heat.  Then remove it from the heat and drain off the fat. Add ketchup, mustards, and barbecue sauce to the meat and stir to combine.  Taste and add more of whatever you think it needs.  Keep warm.
2. Cut hamburger buns into 1-inch cubes.  Melt 1/4 stick of butter in a separate skillet over low heat, then add the bread cubes and toss to coat.  Toast the croutons in the skillet over low heat for about 10-12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick.  This will ensure all the croutons soak up the butter and toast nicely.
3. To assemble each salad, pile torn lettuce on a plate.  Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar.  Add diced tomato, chunks of pickles and slices of red onion over the top.  Then sprinkle warm croutons all around the plate.
4. Serve immediately!

Recipe and link:  http://thepioneerwoman.com/cooking/2012/01/cheeseburger-salad/

Week 18: Recipe #4--Curried Chicken Pasta Salad

I found this recipe on the Pioneer Woman website.  There is a salad similar to this that I love to eat at the Konditorei, in Salem, so I was so excited to try this one.  It was easy to make and very tasty.  I served this salad on romaine lettuce with grapes on the side.  This recipe serves 12, so you might want to half it, unless you're making it for a large group.

Photo from Pioneer Woman

You'll Need:

• 3 pounds chicken, cooked and diced/shredded
• 6 oz. weight dry pasta, cooked and drained
• 4 whole ribs celery, thinly sliced--leaves included (use interior ribs)
• 3/4 c. golden raisins
• 3/4 c. slivered almonds
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 c. heavy cream
• 3 Tblsp. curry powder, more or less to taste
• 1 Tblsp. sugar, more or less to taste
• 1 tsp. kosher salt
• freshly ground black pepper

Preparation:

1. Cook pasta according to package directions and drain.  
2. Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.  Whisk together until well combined.
3. Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl.  Pour curry dressing over the top.  Fold together with a rubber spatula.  Make sure it's all combined, then add more of whatever it needs.  Make sure the sweet/savory balance is right for you!
4. Chill for several hours.  

Recipe and link:  http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/

Week 17: Recipe #2--Ranch Salad with Roasted Vegetables

This is a good summertime recipe that goes well with fruit (my first choice is always watermelon).  Super easy to make and pretty tasty, I must say.  I found this in a Kraft Foods magazine, and it's also on their website (see link below).  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 lb. red potatoes (about 6), cut into 1-inch chunks (when I cut these, I just quartered them, but it did take much longer for them to cook, so smaller chunks is probably better)
• 2 carrots, cut into 1/4-inch-thick slices
• 1 small red onion, cute into thin wedges
• 1 Tblsp. olive oil
• 1 pkg. (10 oz.) torn romaine lettuce
• 1/3 c. ranch dressing, or lite ranch dressing (the recipe truly calls for Kraft brand, but I used Trader Joe's Parmesan Ranch)
• 2 Tblsp. grated parmesan cheese 

Preparation:

1. Heat oven to 425 degrees.
2. Combine first 4 ingredients in 15 x 10 x 1-inch pan.
3. Bake 25 minutes or until tender, stirring after 15 minutes.  Cool 5 minutes.
4. Toss lettuce with dressing; place on 4 serving plates.  Top with vegetable mixture and cheese.

Recipe and link:  http://www.kraftrecipes.com/recipes/ranch-salad-roasted-vegetables-114114.aspx

Week 16: Recipe #4--Grilled Chicken & Berry Salad

I found this on a blog I follow called Our Best Bites (see link below).  It looks so tasty and summer-y; I can't wait to try it!  I would serve this with some yummy bread.  Makes 4 main dish servings or 8 side dish servings.

Photo from ourbestbites.com

You'll Need:

• 1/2 head romaine lettuce, washed and chopped into bite-sized pieces
• 6-8 oz. baby spinach
• 12-16 oz. chicken, marinated in Italian dressing, grilled, and sliced
• 8 oz. strawberries, sliced
• 8 oz. blueberries
• 4 oz. crumbled feta cheese, or fresh parmesan cheese
• 1 c. sliced almonds, toasted
• berry poppy seed dressing (recipe below)

Preparation:

1. Toss all ingredients in a large serving bowl and add dressing to taste.  Pretty simple!

Berry Poppy Seed Dressing:

• 1/2 c. white wine vinegar
• 1/2 c. honey (or sugar)
• 1-2 cloves garlic
• 1 Tblsp. grated onion
• 1 tsp. kosher or other coarse salt
• about 10 cracks of freshly ground black pepper
• 1 c. raspberries, blackberries, or strawberries
• 2/3 c. canola oil
• 1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender.  Blend until smooth and then, with the blender running, add the oil in a steady stream.  Turn off the blender and whisk in the poppy seeds.  If possible, refrigerate for at least an hour before serving.

Recipe and link:  http://www.ourbestbites.com/2011/06/grilled-chicken-berry-salad/

Week 16: Recipe #2--Summer Pasta Salad

Again, another recipe from the Pioneer Woman (she's a lifesaver!).  I love salads in the summertime, so I'm always looking for more good recipes.  At first I didn't want to try this one because it looked like too many ingredients (I'm also lazy during the summer), but I looked more closely at the ingredients and realized that most of them are things that I already have on hand.  I will serve this with a green salad and some yummy bread.

Photo from Pioneer Woman

You'll Need:

For the dressing:

• 1 c. ketchup
• 3/4 c. sugar
• 3/4 c. red wine vinegar
• 1/2 c. onion, grated
• 1 1/2 tsp. paprika
• 1/2 tsp. worcestershire sauce
• 1 1/2 c. salad oil, olive is fine
• 1 pinch each of salt and pepper, or to taste

For the pasta salad:

• 1 box rotini pasta (1 lb. box)
• 1 can (6 oz.) small pitted olives
• 1 whole medium red onion, sliced into half inch strips
• 1 pt. grape tomatoes
• 1 c. carrots, julienned
• 1 pinch each of salt and pepper, to taste
• 3/4 c. feta cheese crumbles

Preparation:

For the dressing:

1. Add the ketchup, sugar vinegar, onion, paprika, and worcestershire sauce into a food processor bowl.  Pulse until blended.  
2. With the processor running, slowly add the oil by trickling it through the chute opening.  Check the seasonings to taste and add salt and/or pepper to taste.  
3. Cover and refrigerate until needed.

For the salad:

1. Cook pasta according to package directions, drain and set aside to cool.  
2. Once pasta is cool, toss it with half the dressing.  Then add all of the veggies and pasta to a large bowl.  Pour the remaining dressing over pasta with salt and pepper; mix well.
3. Refrigerate at least 2 hours.  Sprinkle with feta before serving.

Recipe and link:  http://tastykitchen.com/recipes/salads/summer-pasta-salad-2/

Week 15: Recipe #5--Tomato Bread Salad

Another great salad for summertime!  This one is simple to make and includes heirloom tomatoes, which I love.  I found this recipe on the Pioneer Woman website.  It could also be a side salad, but I use it at a main course.  I serve this with fresh fruit.  Makes 4 servings.

Photo from Pioneer Woman

You'll Need:

• 2 large tomatoes
• 1/2 red onion
• 2 cloves garlic
• 1 c. fresh basil
• 1/2 cup fresh cilantro
• 1/2 cup fresh parsley
• 2 Tblsp. white wine vinegar
• 1/2 tsp. sea salt
• 1 baguette
• 2 cloves garlic
• 2 Tblsp. olive oil
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 3 heirloom tomatoes, the more colorful the better
• 1 c. cherry heirloom tomatoes
• 1 c. arugula
• 1/2 c. small basil leaves

Preparation:

1. For the tomato water, cut the large tomatoes into quarters and add to a blender.  Slice the red onion thinly and set half of the slices aside and add the other half to the blender.  Add the 1 cup basil, cilantro, and parsley to the blender along with the vinegar and 1/2 teaspoon of salt and puree the mixture for several minutes.  (I add the 2 cloves of garlic here as well, because it was in the pictures on her site, but not written in directions)
2. Place a piece of cheesecloth over a fine mesh strainer and set it over a bowl.  Pour the mixture into a mesh strainer and press it through until all of the liquid is extracted.  Set the bowl of tomato water aside.  (If you don't have cheesecloth, paper towels work okay)
3. Preheat the oven to 325 degrees.  Cut the baguette lengthwise and drizzle all sides with olive oil.  Then rub the baguette on all sides with the other 2 cloves of garlic.  Cut the baguette into cubes and place it into a baking dish.  Add a sprinkle of salt and pepper and toss.  Bake for 20 minutes then remove from the oven to let cool.
4. Slice the heirloom and cherry tomatoes into bite-sized pieces.  In shallow bowls, combine 1/2 cup of tomato water with tomatoes, arugula, remaining red onion,  and 1/2 cup small basil leaves.  Drizzle with olive oil and add a few croutons just before serving.  Enjoy!

Recipe and link:  http://thepioneerwoman.com/cooking/2011/06/tomato-bread-salad/

Week 14: Recipe #3--Creamy Chicken and Pasta Salad

Summer time is a great time for salads!  (Also watermelon, which we generally have every night during the summer, but that's another story...)  I found this recipe on the Food Network website (see link below).  It was yummy!  I served this with...you guessed it, watermelon!  Also a nice piece of good bread.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• salt, to taste
• 8 oz. tubetti or other small tube-shaped pasta
• 1 1/4 c. 2% Greek yogurt
• 1/2 c. mayonnaise
• 2 tsp. apple cider vinegar
• 1 tsp. dijon mustard
• 1/3 c. chopped fresh dill (I confess, I used dry dill and estimated how much...still tasted good!)
• 1 Tblsp. chopped fresh chives 
• 1 rotisserie chicken
• 2 stalks celery, chopped
• 1 Kirby cucumber, peeled, halved lengthwise, seeded
• freshly ground pepper
• 8 cups mesclun greens (I used a different mix of greens as my husband does not like these)

Preparation:

1. Bring a pot of salted water to a boil.  Add the pasta and cook as the label directs.  Drain and rinse under cold water to stop the cooking.
2. Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives, and 2 teaspoons salt in a medium bowl.  Remove the skin from the chicken and shred the meat into large pieces.  (This is always my husband's job.)  Add the chicken, celery, and cucumber to the dressing and gently stir to combine.
3. Shake the excess water from the pasta and add it to the chicken salad.  Season with pepper and toss.  Serve over the greens.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/creamy-chicken-and-pasta-salad-recipe/index.html

Week 13: Recipe #5--Grilled Chicken Caesar Salad

This is yet another Kraft Foods recipe (see link below).  I found it in the magazine, but you can find it online as well.  My husband LOVES chicken caesar salads, and I like this recipe because the chicken is grilled.  I love to use the barbecue in the summer time.  Nothing smells like summer more than fresh cut grass and the barbecue.  I serve this with WATERMELON, because that is another one of my summer loves.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1/2 cup classic caesar dressing, divided (their recipe calls for Kraft--I used Newman's Own)
• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 4 thick slices italian bread (this is if you only are planning to eat ONE slice of bread per person...I ususally prepare more than that...)
• 1 clove garlic, peeled, cut in half  (again, you will need more garlic and olive oil if you are having more than one slice of bread)
• 1 Tblsp. olive oil
• 6 cups torn romaine lettuce (I just used a prepackaged bag)
• 3 Tblsp. grated parmesan cheese

Preparation:

1. Pour 2 tablespoons of dressing over chicken in resealable plastic bag.  Seal bag; turn to coat chicken with dressing.  Refrigerate 30 minutes to marinate.  (I let it marinate longer--while I was at work)
2. Heat grill to medium heat.  Remove chicken from marinade; discard marinade.  Thread chicken onto 4 skewers.  Grill 6 to 8 minutes or until done, turning occasionally.  Add bread to grill; cook 1 minute on each side or until toasted on both sides.  Rub toast with garlic; brush with oil.
3. Arrange toast and lettuce on platter; drizzle with remaining dressing.  Top with chicken skewers and cheese.

***They also suggest using ranch dressing if you're not a fan of caesar.

Recipe and link:  http://www.kraftrecipes.com/recipes/grilled-chicken-caesar-salad-113967.aspx

Week 11: Recipe #1--Spanish Style Tuna Cakes

This is a Rachel Ray recipe that I recently found on her magazine website (see link below).  I like it because it has very few ingredients (most of which I already have in my pantry), and it's pretty quick and easy to make.  Plus, it's one of those things I never would have thought to make--it's different, but tasty.  I served this with fruit and bread.

Photo from Rachel Ray

You'll Need:

• Two 5-oz. cans tuna, drained
• 1/2 cup Italian breadcrumbs
• 1/3 cup chopped pimiento-stuffed spanish olives, 1 Tblsp. olive juice reserved
• 1/4 cup raisins
• 1 egg, beaten
• 2 Tblsp. finely chopped red onion
• 1 tsp. ground cumin
• salt and pepper, to taste
• 1/4 cup extra virgin olive oil
• 1 package mixed lettuce

Preparation:

1. In a large bowl, combine the tuna, breadcrumbs, olives, raisins, egg, onion, and cumin; season with salt and pepper.  Form into 4 patties.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat.  Add the patties and cook, turning once, until golden, about 8 minutes.
3. Meanwhile, in a large bowl, whisk together the remaining 2 tablespoons olive oil and the olive juice; season with salt and pepper.  Add the lettuce and toss to coat.  Serve the tuna cakes on the salad.

Recipe and link:  http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/Spanish-Style-Tuna-Cakes

Week 3: Recipe #1--Taco Salad

I must preface this recipe with a disclaimer:  This is NOT the healthiest of meals; but it is very tasty, and kids like it because there are chips in it.  Also, it reminds me of growing up.  This was a recipe that my mom used to make.  It was usually a summertime meal, but I make it every now and again year-round.  This recipe can be modified in a number of ways (ground turkey vs. beef, lite dressing vs. regular, different chips, different veggies, etc.), but I am going to give you the recipe that I think is most tasty.  Do with it what you wish.  I usually serve this with fruit.

You'll Need:

• 1 to 1 1/2 pounds of ground beef
• 1 bag of romaine lettuce (or fresh romaine that you chop yourself, if you prefer)
• 1 large avocado
• 1 large tomato
• 1 jar of Litehouse Original Thousand Island dressing (found in produce section of store)
• 1 bag of regular nacho cheese Doritos (okay, you don't need the whole bag, but you'll probably have to buy one for this recipe)
• 1 small can of sliced black olives
• cheddar cheese (I usually use 1/2 to a whole bag of shredded Tillamook cheddar)

Preparation:  

1. Brown the ground beef and drain.  Set aside to cool.  (I sometimes put it in the fridge while preparing the rest to let it cool.)
2. Chop the avocado and tomato and put in a large bowl with the lettuce.  
3. Add the can of olives and ground beef.
4. Add 1/2 to the whole jar of dressing (depending on how much you like) and mix all ingredients together.
5. Garnish with cheddar cheese and broken Doritos (or mix in, which I prefer).  
6. Enjoy!