Low Fat Chicken Salad Sandwiches

I made chicken salad sandwiches for lunch today using a lower in fat recipe and I liked it better than the real thing.

Recipe:
1 1/4 cup low fat plain Greek yogurt
1/2 cup low fat mayo
1/2 cup fresh dill chopped
1 tbsp chives chopped
2 tsp apple cider vinegar
1 tsp dijon mustard
2 stalks celery diced
1 cucumber peeled and diced
1 rotisserie chicken

1. Mix the Greek yogurt, mayo, vinegar, dijon, chives and dill.
2. Take the skin off the chicken and shred into pieces and cool, then add to the dressing.
3. Mix in the chopped celery and cucumber and season with salt and pepper.
4. Chill in the frig 1 hour before serving.

I served these with Great Harvest whole wheat bread or croissants (but the whole wheat bread is better for you). This was simple and perfect on a hot day.

Beverage suggestion: Make iced tea and pour over a bag of frozen berries and ice. Let it sit for 30 minutes and you have a natural berry iced tea.

Roasted Red Pepper Pasta Salad

This is what I had for lunch today. The pasta salad recipe is from my new Food Network Magazine (of course) and I added my own twist to it.

I put the pasta salad on top of greens with some cherry tomatoes and avocado. I squeezed the salad with lemon and added a little pepper. This is a refreshing salad on a hot day today.

Recipe:

Ingredients
Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper
Directions
Preheat the broiler. 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. Shake off the excess water.

Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes.

Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop.

Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.

This Weeks Meal Plan

Saturday- Cilantro Lime Marinated Flank Steak w/Steakhouse Grillin Beans and Farmer's Market Salad.

Making 3 loaves of whole wheat bread and made the easiest strawberry preserves this morning.

Sunday- Picnic @ church- Going to make a red pepper and fresh mozzarella pasta salad and homemade bread.
Dinner- Lemonade panko crusted chicken legs with leftover pasta salad.

Monday- No kids! Not sure if we are going out or if I am cooking?

Tuesday- Rotisserie chicken salad (Like a chicken salad with mayo, Greek yogurt, dill etc... but you use rotisserie chicken)

Wednesday- No hubby so something easy and fast for me and the kids (leftovers).

Thursday- Carnitas with all the fixings

Friday- Out to dinner

4th of July weekend BBQ with the family in Shaver.

Desserts: I am going to make a batch or two of cookies and freeze some so there will always be something in the house for those little monsters.

Summer and Farmer's Market

I love going to Farmer's Market in the summer. There's tons of produce and fruit to choose from. Today's load included:
Strawberries
Pluots
Apricots
Peaches
Nectarines
Mild mix lettuce
Carrots
Basil
Jalapenos
Cucumbers
Green Beans

I am making strawberry preserves right now and when I get some more yeast I will make some bread to go with it. I am so happy that I will have time to cook again!

Yummy potato salad recipe

I made this potato salad for Father's Day lunch and it was a big hit. I even liked it and I am not a fan of potato salad.

Recipe:

3 lbs red potatoes
1 tbsp of kosher salt plus 2 tsp after salad is made
1-1/4 cups mayo
2 tbsp white wine vinegar
1 to 2 jalapenos chopped
1/4 tsp ground black pepper
6 green onion, thinly sliced
1/4 cup fresh cilantro or fresh parsley

1. Cover the potatoes with water and bring to a boil over medium hear. Add 1 tbsp of salt and simmer until tender. Drain and cool slightly.
2. Combine mayo, vinegar, jalapenos, salt and pepper in a large bowl. Stir in remaining ingredients and stir gently.
3. Cut the potatoes into slices or cubes, depending how you like it. Gently fold in the potatoes.

I made this salad the night before and before I served I added a little more salt and tossed then added some fresh green onions on top. It was very flavorful and not too spicy with the mayo and potatoes. I used 1 jalapeno, but next time I will use 2.

Meal Plan Monday

This is my last week of school and I have tons to do. I am still winging dinner's these days. I did go to Farmer's Market on Saturday and picked up lots of fruit and veggies. Here it goes...I think.

Monday- Turkey burgers with watermelon and left over potato salad.

Tuesday- School?? Sandwiches??

Wednesday- Tilapia (I am thinking w/mushroom sauce and brown rice).

Thursday- School??

Friday- School?? Probably pizza

What a week! Can't wait until Friday night when I am done and get a break! Kids at VBS this week and so is hubby. Should be a fun and busy week for us all!

Chocolate Chip Granola Bars

I thought I would make chocolate chip granola bars for the kids (and me too). They like to have something sweet if they eat all their dinner, so I thought this would be a good alternative. All it has in it is oats, sliced almonds, cinnamon, vanilla, egg whites, blue agave and chocolate chips. I made a double batch since they will most likely be gone soon. I also did a batch with dried cranberries and coconut for my vanilla yogurt that I am making in the slow cooker.

Recipe:
2 cups oats
1/2 cup sliced raw almonds
4 egg whites
1/2 tsp cinnamon
1/2 tsp vanilla
1-2 tbsp of blue agave or honey (depends on how sweet you want it)
1 cup chocolate chips

Preheat oven to 350 degrees. Line a square baker with parchment paper. Mix together the oats, almonds, cinnamon, vanilla and blue agave. Mix 4 egg whites with a mixer until they form soft peaks. Add your chocolate chips to the oats and fold in the egg whites. Press the granola down into the pan and cook for 25 minutes. Let them cool for a couple of minutes and take them out of the pan on the parchment paper and slide the granola off onto a cutting board. I use a spatula to help me. Cut them up into bars and enjoy.