Making it easy to find great tasting and healthy meals

Sunday, July 13, 2014

Summertime Chopped Salad

  1. 2 1/1 cups butter lettuce, chopped
  2. 2 ears grilled corn, cut off the cob
  3. 1/2 cup grape tomatoes, quartered
  4. 2/3 cup blueberries
  5. 2 slices of bacon, cooked and crumbled
  6. 1 grilled chicken breast, chopped
  7. 1 avocado, chopped
  8. 1/3 cup crumbled feta
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper
  11. 2 limes, juiced
  12. 2 teaspoons honey
  13. 1 teaspoon red wine vinegar
  14. 2 teaspoons olive oil

  1. n a large bowl, mix together lettuce, corn, chicken, avocado, blueberries, tomatoes, bacon and feta. Sprinkle with salt and pepper then toss thoroughly.
  2. In a smaller bowl, whisk together lime juice, honey, olive oil and vinegar. Pour over salad, then toss once more. 
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Sunday, June 15, 2014

Creamy Garlic Shells

This is from Iowa Girl Eats

Serves 4-6 ( I doubled it because my kids loved it!)
8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes
  1. Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
  2. Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
  3. Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary
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Oven-Fried Chicken and Coleslaw

This one is from with some small adjustments
  • 3 pound boneless, skinless chicken thighs, excess fat trimmed
  • 1 cup all-purpose flour 

  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon hot sauce, or more to taste
  • 1 1/2 cups Panko
  • 3 teaspoons cajun seasoning
  • 1 teaspoon paprika
  • 1/4 cup coconut oil
  • 4 cups shredded cabbage
  • 1/2 onion, diced
  • 1 large carrot, grated
  • 1/4 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup white vinegar
  • 3 tablespoons pure maple syrup or honey
  • Kosher salt and freshly ground black pepper, to taste
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Greek Yogurt Chicken Salad

This is from
This is so good and you won't miss the mayo!
  • 1 pound cooked chicken breast, shredded (I used the Kirkland canned chicken)
  • 1/2 cup diced red onion 

  • 1/2 cup diced apple
  • 2/3 cup grapes, halved
  • 1/3 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
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Pretty Chicken Marinade

Mix all ingredients together and marinate for 4 hours. Grill on the BBQ for best flavor.
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Delicious Turkey Burgers

This is from

Mix all ingredients together and form patties. Grill until done and serve however you like!
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Friday, March 28, 2014

Chicken and Wild Rice Soup

This is from Iowa Girl Eats

Serves 6
2 Tablespoons butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 teaspoon dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour
  1. Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.
  2. Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 15-40  minutes or until rice is tender (depending on type of wild rice. Mine took about 15 min.)
  3. In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.
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