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Main Dish Chicken, Strawberry, Spinach Salad

by 15 Comments

When it comes to eating dinner my man is kind of a manly man.  He likes “real food” like you’d see on the box of a Hungry Man dinner (Ewwww)! He likes to feel full and satisfied after one of his 12 hour work days and believe it or not, this pretty Spring salad with high protein ingredients like chicken, avocados, cheese and pecans is one that satisfies.

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Main Dish Chicken, Strawberry, Spinach Salad

Main Dish Chicken, Strawberry, Spinach Salad

Ingredients

  • Salad:
  • 6 C. fresh baby spinach
  • 2 large cooked chicken breasts, cubed
  • 1 pint strawberries, sliced
  • 1-2 avocados, cubed
  • 4 oz. crumbled gorgonzola or blue cheese
  • 1/2 small red onion, thinly sliced
  • 1/4 c. pecans, toasted and chopped
  • Poppyseed Dressing:
  • 1/2 cup avocado oil (or olive oil)
  • 3 T. apple cider vinegar
  • 2 T. honey
  • 1 T. poppy seeds
  • pinch of ground mustard
  • 1/2 t. salt
  • 1/4 t. pepper

Instructions

  1. Toss all salad ingredients together.
  2. Whisk dressing ingredients together, pour desired amount over salad, and toss until combined.
  3. Serve immediately.
https://www.oldthingsnewblog.com/2016/03/main-dish-chicken-strawberry-spinach-salad.html

We love eating lighter during the Spring and Summer months and hope that you’ll enjoy this recipe as much as we do!

Blessings,

My Signature

I’ve been known to link up to the following great parties!!!
Sunday:

 TheDIYShowoff, LifeOnLakeshoreDrive, SilverPenniesSundays, SundaysAtHome, RusticAndRefined, Spiritual Sundays, GiveMeGrace

Monday:
Tuesday:
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12’s Chicken Bacon Mac ‘n Cheese

by 22 Comments

Hi readers!  I’m so excited that the Seahawks have made it to the next round of the playoffs and are playing the Panthers in my home territory tomorrow.  I’ve been wearing my Seahawks colors proudly and plan to put my great BIG 12th man flag out in the front yard for the game tomorrow.  It will probably not even be noticed as this is more of a college ball town anyway. 

So here is the official Recipe of the Week for the Home of the 12s Facebook page.  This recipe is taken from Cooking Light Diet and goes along with my New Year’s resolution to lose a few pounds and get in shape. I don’t normally do a lot of recipes on this blog but have been kept hopping lately as the Seahawks just keep pushing on through.  Let’s hope that I’ll be back with more next week!

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Chicken Bacon Mac ‘n Cheese

Servings: 6-8 servings

Chicken Bacon Mac ‘n Cheese

This recipe is taken from the Cooking Light Diet at www.diet.cookinglight/southernjan. It has all of the flavor of a high calorie dish, lightened up with fewer calories.

Ingredients

  • 6 oz. uncooked elbow macaroni
  • 3 cups prechopped broccoli florets
  • 3 bacon slices, chopped
  • 12 oz. skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 1 tsp. kosher salt, divided
  • 1 Tbsp. minced fresh garlic
  • 1/8 tsp. ground turmeric
  • 1-1/4 cups 1% low-fat milk
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1/4 cup plus 1 tsp. all-purpose flour
  • 5 oz. sharp Cheddar cheese, shredded (about 1-1/4 cups)

Instructions

  1. Preheat broiler to high. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.
  2. Cook bacon in a large ovenproof skillet over medium-high heat, stirring occasionally, 4 minutes or until browned. Remove bacon with a slotted spoon, reserve 1-1/2 tsp. drippings in skillet. Sprinkle chicken with 1/4 tsp. salt. Cook chicken in hot drippings 4 minutes. Sprinkle with garlic; cook, stirring occasionally, 2 minutes. Sprinkle with turmeric; cook, stirring often, 30 seconds.
  3. Whisk rogetehr milk, stock, four, and remaining salt; add to skillet. Bring to a boil, stirring often. Cook 2 minutes or until thickened. Stir in pasta mixture and 2 oz. cheese. Top with bacon and remaining cheese. Broil 2 minutes.

Nutrition Facts

Chicken Bacon Mac ‘n Cheese

Serves 1-1/3 cups per serving

Amount Per Serving
Calories 343 calories
% Daily Value*
Total Fat 12.2g fat 18.8%
Saturated Fat 6.5g 32.5%
Trans Fat
Cholesterol 0
Sodium 647mg 27%
Total Carbohydrate 31g 10.3%
Dietary Fiber 2g 8%
Sugars
Protein 26g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Old Things New

https://www.oldthingsnewblog.com/2016/01/12s-chicken-bacon-mac-n-cheese.html

Seahawks vs. Panthers tomorrow.  What a game that will be!

Go Hawks!

My Signature

I’ve been known to link up to the following great parties!!!
Sunday:

 TheDIYShowoff, LifeOnLakeshoreDrive, NiftyThriftyThings, SilverPenniesSundays, SundaysAtHome, RusticAndRefined, Spiritual Sundays, Sunday Stillness

Monday:
Tuesday:
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Saturday:

Mexican Chopped Salad

by 9 Comments

With the warmer weather, lighter dinners are the preferred meal around our house . . . especially as we try to whittle away a few pounds before donning shorts!

Mexican Chopped Salad 008

This main-dish salad has a great combination of tastes, sweet, tart, salty, with a bit of a bite.

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Mexican Chopped Salad

Mexican Chopped Salad

Serve with a loaf of fresh bread and enjoy. Muah!

Ingredients

  • 1 small package frozen corn, thawed
  • 4 cooked chicken breast halves, diced
  • 15 ounce can of pinto beans, rinsed and drained
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup Spanish olives, sliced
  • 1/2 cup tomatoes, diced
  • 1 Granny Smith apple, diced
  • 1/4 cup pickled jalapenos, sliced
  • 2 T. chopped fresh cilantro
  • Dressing (directions for preparing dressing below): 2 T. olive oil, 1 tsp. ground cumin, 1/4 cup cider vinegar, 1/2 tsp. salt, 1/8 tsp. pepper

Instructions

  1. Spray frying pan with cooking spray and set over medium-high heat.
  2. Place corn in hot pan and cook 3-5 minutes until slightly browned. Turn frequently. Remove and cool.
  3. In large bowl toss corn, chicken, beans, cheese, olives, tomatoes, apple, jalapenos and cilantro.
  4. For dressing: Heat oil over medium heat.
  5. Add cumin and cook 1 minute to toast.
  6. Remove from heat.
  7. Whisk in vinegar.
  8. Pour over salad and toss.
  9. Adjust salt and pepper to taste.
https://www.oldthingsnewblog.com/2015/04/mexican-chopped-salad.html

Mexican Chopped Salad 004

I’m still typing very slowly and very little as I TRY to rest the broken wrist. We are also still eating quickly prepared food because chopping is hard. Looking at my own pictures I can hardly wait to get back to spending a little more time in the kitchen and cooking THIS salad, as it really is delicious!

Blessings,

My Signature

I’ve been known to link up to the following great parties!!!
Sunday:
Monday:
Tuesday:
Wednesday:
Thursday:
Friday:
Saturday: