Buffalo Chicken & Grilled Vegetable Quinoa Salad

Grilled summer vegetables with buffalo chicken and quinoa come together in this delicious and healthy salad.

Ham and Egg Salad

Do you have leftover Easter eggs?  How about leftover ham?  Then you have half the ingredients you need to make this salad!  You'll probably find the other ingredients in your refrigerator ;)

I made these hard-boiled eggs in the oven.  Have you tried that method yet?  You simply place one egg in each cavity of a muffin tin (I used a mini muffin tin) and place the eggs in a 350 degree oven.  Bake for 30 minutes.  Then place the hot eggs in a bowl of ice water for 10 minutes.  The eggs will be done perfectly and the ice bath makes them peel so easily.  Of course, these still take time to make, but I found it to be so much easier than boiling the eggs!

Since we had some leftover ham, I decided to toss it into the egg salad.  It was a great decision!  Mike and I both really enjoyed this salad and it was quite filling.  It made for excellent lunches for Mike this week too.

Ham and Egg Salad

Serves 6 



Ingredients:
6 hard-boiled eggs
1/2 cup diced ham
2 Tablespoons pickle relish
1/2 cup mayonnaise
salt and pepper, to taste

1.  Chop hard-boiled eggs into small pieces.

2.  Mix all ingredients in a small bowl.  If necessary, add more mayonnaise to achieve desired creaminess.

3.  Add salt and pepper to meet your desired taste.

Serve immediately or store in the fridge until you're ready to serve.

Fruit Salad

Are you experiencing a baby boom where you live?  Right now, I can think of about 15 women (not including myself) who are currently pregnant.  We joke that there must be something in the water here because "every one" is expecting.  Just this weekend alone, I attended two baby showers for my friends.  One of them is expecting twin girls and the other a baby girl.  It was a lot of fun to see all the adorable baby girl clothes!

I hosted the shower for my best friend on Saturday.  We chose a morning shower, which suited me perfectly because I got to serve brunch.  I made cinnamon rolls, bacon, a cake (recipe coming Wednesday!) and this fruit salad.  Another friend helped with the shower and she provided a quiche and muffins.  Let's just say we didn't go hungry!

This fruit salad was so easy to put together, but so delicious.  I started with a bag of frozen mixed fruit.  Then I added in diced apples and bananas.  The coating is simply a box of instant vanilla pudding mix.  It creates a delicious coating over the fruit that adds just a touch of something special versus a plain fruit salad.  I'll certainly be making this fruit salad again!

Fruit Salad

Serves 10-12

Ingredients:
1 large bag frozen mixed fruit, thawed
2 apples, diced
2 bananas, sliced
1 box instant vanilla pudding mix

Combine all the ingredients in a large serving dish.  Stir gently until the pudding dissolves and coats the fruit.

Adapted from: Food.com

Pesto Pasta with Peas and Sundried Tomatoes

It's summer time and if you're anything like me, that means a lot of grilling, outdoor eating, and get-togethers with family and friends.  It's been a while since Mike and I have had a free weekend, and our schedule doesn't appear to be opening up any time soon.  Whether we are having company over to our house, or going to someone's house for dinner, I prefer to limit my time spent in the kitchen--it's too hot to spend hours cooking! 

Salads are perfect for hot summer days.  I love a good pasta salad--it's great as a side dish, and I enjoy taking the leftovers to work for lunch.  I made this pasta salad for a work party.  We were sending our interns off and celebrating a fantastic year with them.  Because of the incredible amount of food at the party, I ended up with a good amount of leftover pasta salad.  My boss loved it so much that she asked me to bring the leftovers to work.  She enjoyed this pasta salad for lunch a couple of times!

I used sundried tomatoes from Enduring Sun in this recipe.  They were incredible--so sweet they tasted like candy!

Pesto Pasta with Peas and Sundried Tomatoes

Serves 8-10

You will need:
1 (16 oz) box whole wheat pasta shells
1 cup sundried tomatoes
2/3 cup frozen sweet peas
1/3 cup pesto
1/8 cup extra virgin olive oil
salt and pepper to taste

1.  Cook the pasta shells to al dente, following the directions on the box.

2.  Drain noodles and transfer to a large bowl.

3.  Stir in sundried tomatoes, sweet peas, pesto, olive oil, salt and pepper while the pasta is still hot.

4.  Serve the pasta immediately or chilled.

Source:  Eat Yourself Skinny

Chicken, Corn, and Black Bean Salad

I was inspired to make this recipe after I saw one of my co-workers eating it.  We often talk about what we're eating for lunch, and he was showing me what his wife had made that day.  It looked delicious, so I asked him if he'd ask his wife for the recipe.  He thought she found it on Pinterest, and since I follow her boards, I figured I'd see if I could find it.  I was successful, and I'm glad I was! 

I made this recipe that night and took it for lunch the next day.  It is so easy to put together, and delicious.  I changed up the recipe a bit to suit my tastes, and I've added in diced tomatoes a few times that I've made it.  This is a perfect lunch for at work.

Chicken, Corn, & Black Bean Salad

Serves 2

1 chicken breast, cooked and shredded
1/2 cup frozen sweet corn
1/4 cup black beans, drained and rinsed
2 Tablespoon mayonnaise
1 Tablespoon vinegar
1 teaspoon sugar (optional)
1 pita pocket, cut in half

Combine chicken, corn, beans, mayonaise, vinegar, and sugar in a bowl. 

Serve in pita pockets.

Adapted from:  Pearls, Handcuffs, and Happy Hour

BLT Pasta Salad

Bacon. Lettuce. Tomatoes.  It's the making of the perfect sandwich--but with a twist.  How about a BLT pasta salad?  Sound good?  Yeah, I thought so too! 

I made this salad for my work's Christmas party.  It made a huge bowl of salad, and since it was a potluck, we had plenty of salad left over.  It really worked out in Mike's and my favor because we got to enjoy this salad for a few more days.  This fresh salad "feels like summer", so I loved making it for a party in the winter...nothing like adding a taste of summer to a cold day!

BLT Pasta Salad

Serves 10-12

You will need:

1 pound corkscrew shaped pasta

1/2 cup milk
1 pound bacon (I used turkey bacon)
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
salt
pepper
1/2 cup mayonaise
1/4 cup sour cream
4 tablespoons chopped chives
1/2 head of lettuce, chopped

1.  Cook the pasta as directed on the box.

2.  Drain the pasta and toss it with the milk in the pan you cooked your pasta in.  Set aside.

3.  Fry the bacon in a frying pan until it's crispy.  Drain on paper towels.

4.  Discard all but 3 Tablespoons of the bacon drippings from the pan.  (If you use turkey bacon, you won't have much, so keep any drippings you do have.)

5.  Add the tomatoes, thyme, and garlic to the pan with the bacon drippings.  Cook over low heat until tomatoes are warm.  Season with salt and pepper.

6.  Crumble the bacon into small pieces.

7.  Stir the tomato mixture and bacon into the pasta.

8.  Mix the mayonaise, sour cream, and chives in a small bowl until well combined.  Season with salt and pepper, if needed.

9.  Mix the dressing with the pasta until the pasta is evenly coated.

10.  Stir lettuce into pasta until evenly distributed.  I layered my lettuce and pasta in the serving bowl instead of mixing it through the pasta.

Serve pasta salad at room temperature and refrigerate any leftovers.

Source:  A Bird and a Bean

Chicken, Apple, and Caramelized Walnut Salad

I think I nearly drove Mike insane last week.  Every day I would text him to see if a package had arrived for me.  Each time the UPS man drove by, I'd look out the window to see if he was bringing me a package.  What was I so excited about?  This, my friends...

6 incredibly delicious products from Newman's Own through the Foodbuzz Tastemakers program.  Along with these products came a challenge:  create a family-friendly recipe that can be prepared in 30 minutes or less.  Since the day I received the list of products headed my way, I knew what I wanted to make!

I love salads and I'm constantly on the look-out for ways to incorporate more vegetables into our daily diets.  I also love fruity dressings; in fact, I've been known to thing out jam with water so I can use it for a salad dressing.  (Don't knock it til you've tried it!)  And of course, I have a plethora of apples around the house from apple picking last month.  I used so many things I love in this salad, so it's no surprise that this is definitely a new favorite for me!

The most time consuming part of this recipe is caramelizing the walnuts.  I like to make a big batch of walnuts (or peanuts) and store them until I need to use them.  If you don't have time, just skip the caramelizing and toss on plain walnuts...it will still taste good, just without the sweetness from the caramel coating.  I made a video of me caramelizing the walnuts with my new Flip Video Camera (thanks Newman's Own!), and I posted it below.  It's about 10 minutes, but I wanted to show you the entire process!

This salad was delicious paired with a crispy slice of Newman's Own uncured pepperoni pizza.  I took the other half for lunch the next day and it was fantastic! 

Chicken, Apple, and Caramelized Walnut Salad

Serves 2

You will need:
4 cups spinach
1 sweet apple (I used a Gala apple)
1 chicken breast, cooked
1/4 cup caramelized walnuts (recipe below)
4 Tablespoons Newman's Own Light Raspberry & Walnut dressing

1.  Divide the spinach between 2 plates.

2.  Core apple and cut into thin wedges.  Place on top of spinach.

3.  Top with sliced chicken breast and sprinkle with caramelized walnuts.

4.  Drizzle with Newman's Own Light Raspberry & Walnut dressing just before serving.

Caramelized Walnuts

Makes 1-1/2 cups

1/4 cup sugar
1-1/2 Tablespoons water
1-1/2 cups walnuts

1.  In a small skillet, combine water and sugar. 

2.  Stir frequently over medium heat until sugar begins to turn brown.

3.  Add in the walnuts, continuing to stir.  At this point, the sugar will turn white and begin to clump together...don't worry, that's normal.

4.  Continue to stir as the sugar begins to brown again. 

5.  When the walnuts are completely covered in the caramel topping, remove from heat and cool.  Store in an airtight container.

As I mentioned before, here is an instructional video so you'll know what the sugar looks like at each point in the caramelization process.






 

I received products to feature as part of the Foodbuzz Tastemakers program, with Newman's Own.  All opinions expressed are mine and mine alone.

Grape Salad

This recipe is a family favorite.  I requested that we have it at my high school graduation open house and it was a huge hit.  I recently made it for a cookout with some friends and I was told it was a "very good choice"!  This salad is really simple to put together and tastes delicious.  I love that it makes so much, so this is a great dish for your next potluck or cookout!

Grape Salad

Serves 10-12

4 pounds red grapes, washed
8 ounces sour cream*
8 ounces cream cheese*
1/2 cup sugar
1 teaspoon vanilla
1/2 cup brown sugar, plus extra for topping
1 cup crushed pecans (optional)

1.  In a mixing bowl, mix together sour cream, cream cheese, sugar, vanilla, and brown sugar until well blended.

2.  Pour over grapes and stir until grapes are completely covered.

3.  Sprinkle with brown sugar and pecans (if desired) before serving.

*I often substitute low/no-fat sour cream or Neufchatel cheese.

Cucumber Tomato Salad with Italian Dressing

Happy Labor Day!  I hope you are enjoying a day off and spending time with your loved ones!  If you're looking for an easy side dish to bring to a cookout today, this fresh salad certainly fits the bill!

I've had the opportunity to go to Romania 4 times for summer mission trips.  Each time I went, I was served a delicious cucumber and tomato salad.  The idea is so simple and tasty, yet I had never had it at home!  When I got home I started making this salad and it soon became a staple at our summer meals.  Typically I use a store-bought Italian dressing and drizzle it over the cucumbers and tomatoes but since I'm working with olive oil for these recipes, I decided to make a homemade Italian dressing to top this fresh summer salad.

Cucumber Tomato Salad with Italian Dressing

Serves 6, with some Italian Dressing left over

You will need:

1/2 cup vinegar
1/2 cup Extra Virgin Olive Oil
1 Tablespoon water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1-1/2 teaspoons dried oregano
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/4 teaspoon basil
1 teaspoon parsley
1/2 Tablespoon salt
1 cucumber, diced
4 tomatoes, diced

1.  In a pint mason jar, combine vinegar, EVOO, water and spices.  Shake vigorously until well combined.

2.  Pour Italian dressing over diced cucumbers and tomatoes and refrigerate at least an hour before serving.

Refrigerate any remaining dressing.

Mixing the Italian dressing in a canning jar provides easy storage for any leftovers!

Disclosure – As part of the Foodbuzz Tastemaker Program, I received Crisco Olive Oils to try with my family and write about it. Opinions expressed are my own and are NOT influenced by monetary compensation.

Macaroni Salad

Macaroni salad is another staple in our family's summer menu.  It pairs perfectly with hot dogs, hamburgers, steak, chicken and just about anything else you might grill during the summer months.  Sometimes I'll just have a bowl of macaroni salad for lunch.  It's something every member of the family can enjoy.  You can easily cut this recipe in half or double it to meet your needs.

You will need:

1 16oz box pasta (I typically use elbow macaroni, but I also like to mix it up and use bow-tie or cavatappi)

2 cups mayonnaise (I use fat-free)

2 Tablespoons vinegar

4 Tablespoons relish

4 carrots, shredded

4 hard-boiled eggs, cubed

1.  Follow directions on the pasta box to cook noodles until they're al dente.  Drain and rinse with cold water.

2.  While the noodles are cooking, mix together the mayonnaise, vinegar, and relish to make the dressing.

3.  When the noodles have cooled, pour dressing over the noodles and stir until the noodles are well coated.

4.  Stir in shredded carrots and cubed eggs.  Refrigerate until completely cold before serving.

Bacon Ranch Potato Salad

Growing up, potato salad was a necessary side to any grilled meal.  Burgers, steak, chicken, you name it, if it was hot and we were grilling or having a picnic, you could count on having potato salad served!  When I saw this recipe for Bacon Ranch Potato Salad, I knew we would have to try it!  Mike and I both love bacon and I thought it would be the perfect addition to a cook-out!

We thought the potato salad was good, but it just seemed to lack a punch to me.  One thing I did differently than the original recipe was using dried herbs instead of fresh.  I think fresh herbs would add more flavor than dried, but I had to work with what I had!  I'll share the original recipe though, using fresh herbs.

You will need:

2 pounds red potatoes, unpeeled and cut into 1/2 inch chunks

1 Tablespoon salt

1/4 cup mayonaise

1/4 cup sour cream

2-3 Tablespoons chopped chives

2-3 Tablespoons chopped parsley

1 small green onion

1 clove minced garlic

1-1/2 Tablespoons lemon juice

1/4 cup buttermilk

Black pepper

Pinch of salt

4 slices of bacon, cooked to a crisp and crumbled

1.  In a medium pan, cover potatoes with water and add 1 Tablespoon salt.  Bring to a boil and cook until potatoes are tender (about 10 minutes).

2.  In a small bowl, whisk together mayo, sour cream, chives, parsley, onion, garlic, lemon juice, and buttermilk.  Add salt and pepper to taste.  Refrigerate until you're ready to use.

3.  When potatoes are done, drain and set aside for about 10 minutes, until they are no longer steaming hot.

4.  Pour half the dressing over potatoes and gently stir.  Refrigerate at least an hour before serving.

5.  Just before serving, toss with remaining dressing and crumbled bacon.  Serve cold.

Tortellini Salad

I've completed my series on grillin' foods, but this is a salad we really enjoy eating with our grilled items.  It's easy to make, and is the perfect side of a grilled steak or chicken breast.  You can serve it warm or cold, but we prefer it cold in the summer!

You will need:

1/8 cup olive oil
1 T. lemon juice
1 teaspoon garlic salt
Parmesan cheese
1 package cheese tortellini
cherry tomatoes, quartered

1.  Boil tortellini for about 8 minutes until the noodle is soft and the filling is warm.  Drain and set aside.

2.  In a small bowl combine olive oil, lemon juice, and garlic salt.

3.  Pour dressing over tortellini and stir until well distributed.

4.  Stir in cherry tomatoes.

5.  Refrigerate at least 2 hours.  Sprinkle with Parmesan cheese before serving.

Southwest Chicken Salad

Southwest Chicken Salad


I love McDonald's Southwest Chicken Salad.  One of my co-workers offered to grab lunch for me the other day, she was headed to McD's and I knew what I wanted!  Plus it's only 420 calories, including the dressing!  One night I asked Mike if he would mind a huge salad for dinner, he was okay with it, and I was thrilled to be able to create my own version of my favorite salad.  Neither of us care for beans, so we omitted those, but otherwise I think this is almost exactly like McD's...I know I loved it!

(You'll notice that I didn't put amounts for the salad ingredients, you can use what you need for your family)

You will need:
Salad:

Chicken tenders (I used 1.5 per person)

Honey

Dijon Mustard
Lettuce (I used bagged, but you can use a fresh head too!)
Carrots
Corn
Shredded Cheddar Cheese
Crushed Doritos

Dressing: (This makes about 1 cup of dressing, enough for at least 4 bowls of salad)
1/2 cup fat free ranch dressing
1/4 cup fat free sour cream
1 teaspoon vinegar
1 teaspoon lemon juice
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder

1.  Cook chicken tenders in a frying pan.  About halfway through cooking, spread a mixture of honey and mustard on each side.  Remove from heat.  Dice when cooled.

2.  In the same pan, cook corn until it is somewhat blackened.

3.  Prepare carrots by cutting them into "curls" with a vegetable peeler.

4.  Layer lettuce, carrots, corn, chicken and cheese.  Top with crushed Doritos.

5.  Pour dressing over salad.

Chicken, Apple, and Rice Salad

Chicken, Apple, and Rice Salad (1/31/11)

I wanted something light, healthy, and easy for dinner the other night.  I saw a picture of something that looked like this in a magazine I was flipping though at work.  I got lucky--I don't always get paid to read magazines, but someone needed my computer and there was nothing else for me to do!  The picture stayed in my head all day and when I got home, I knew what I would be making for dinner!

You will need:

2 cups brown rice, cooked

2 chicken breasts

3 Tablespoons honey

1 apple (I used a Golden Delicious apple)

1.  Cook chicken breasts in a frying pan.

2.  When chicken is about half cooked, pour honey over each breast.  This will result in a very deep red/brown color, go ahead and let the chicken get some good color!

3.  While chicken is cooking, core and dice apple.

4.  In a bowl, combine rice, chicken, and apple.  This can be served warm or room temperature, as a main dish or a side!