Wednesday, February 27, 2013

Use what you have (Leftover) Chicken Salad

I enjoy a good chicken salad a small scoop with sliced tomatoes, cucumbers or fresh fruit on the side really hits the spot! and in an effort to both eat healthy and stretch the grocery dollars I came up with a yummy chicken salad doing just that. On Monday I made the (Skinny) Greek Yogurt Chicken recipe that I kept seeing all over was delicious! I thought to myself oh I will just slice  up the leftovers over a green salad for lunch....then it hit me! CHICKEN SALAD....mmmm yum! Here is what I did:


2 chicken breasts (leftover chicken) cut or shredded
celery ( I used one stalk) diced
1-apple (with the skin) diced
2 tbsp golden raisins (or 1/4 cup sliced grapes)
2 tbsp walnuts/pecans (chopped)

for the dressing:

1/2 c. Greek yogurt (plain)
a drizzle of honey
fresh squeezed lemon juice (from half a lemon)
1/8 tsp dill
kosher salt and pepper

Combine above ingredients ( I use a glass measuring cup) and simply pour it over the chicken, mix well and serve immediately or chill for even better flavor!

(Sorry for the crummy cell picture, in the process of replacing my camera)

Friday, February 22, 2013

2 for 1:

I LOVE when I can stretch my grocery dollars by making two different meals from one main ingredient. I made this amazing Santa Fe Chicken (Crock pot) I reserved 2 cups of the chicken and used it the next day to make this equally delicious Southwest Chopped Chicken Salad
they were both a HUGE hit, a major victory in my house!

*My alterations/additions*

I served the Santa Fe Chicken with flour tortillas/corn taco shells/chips for the kids they also had shredded cheese, salsa and sour cream to add if they wanted.

To the salad I added 2 extra tomatoes and only half a can of beans (since the meat had alot still in it)
 I served the salad with a lime wedge, salsa and shredded cheese for adding if so inclined, I think it would also be fun to serve in a tortilla as a sandwich wrap (will try that nex time!) the flavor is very reminiscent of Applebee's Fiesta Chopped Chicken Salad

Sunday, February 17, 2013

Soup on Sunday

I am apparently in a soupy mood if soupy is even a word.....I made 2 delicious soups today :
all I can say is YUM!!!! go make some! to get the recipe's just click on the links under the pictures.....
Tuscan Vegetable Stew (sorry for the shadow hands)

Tuesday, February 12, 2013

Second day Soup (Gluten Free!)

I LOVE soup! I love everything about it, making it is theraputic, the smell of it simmering is soothing and the nice warm full tummy is so comforting. (and in my opinion soup always tastes better the second day)  On that note one of my favorite soups is from a little restaraunt in Milford, MI called  Hector & Jimmy's they call it Yesterday's soup, it's served in a coffe mug which adds charm...I have gotten lucky every time I have ordered it has been Potato soup! So when I ran across the recipe below a few weekends ago in the USA Weekend paper,it reminded me of that soup and I knew I had to try it  it did not dissapoint!:

Baked Potato Soup

For the soup:

• 4 large baking potatoes
• 2 Tbs. (1/4 stick) butter, or 2 Tbs. olive oil
• 1/2 cup chopped onion
• 8 cups (2 quarts) low-sodium chicken broth
• Salt and freshly ground black pepper
• 1/2 cup (heavy whipping) cream
• 2 cups (8 ounces) shredded Colby or mild cheddar cheese
For the garnish:

• 1 cup crumbled cooked bacon
• 1/4 cup chopped fresh chives or parsley
If you are baking the potatoes, Preheat the oven to 425 degrees.
Rinse the potatoes under warm running water and pat them dry with paper towels. Prick each of the potatoes several times with a fork or sharp knife to let steam escape. Place the potatoes in the oven and Bake them until cooked through, about 1 hour. When done the potatoes will be easily pierced with a knife. If you are microwaving the potatoes: Place the potatoes in a microwave oven and cook them on high power for 5 minutes. Then, turn the potatoes over and cook them for another 5 minutes. Remove the potatoes from the microwave and let them rest for about 1 minute. Check for doneness by cutting into one potato with a sharp knife. If the potatoes are not done, return them to the microwave to cook for about another 1 minute, then repeat the test for doneness.
Set the potatoes aside. Place the butter or olive oil in a large heavy soup pot. Add the onion and cook over medium-low heat until the onion it softens, 4 to 5 minutes. Turn off the heat. Cut the baked potatoes in half lengthwise and scoop out the cooked potato flesh into the pot with the onions. Add the chicken broth and season with salt and pepper to taste. Let come to a boil over medium heat, stirring, and then reduce the heat to low, cover the pot, and let simmer until the potatoes are very tender and the soup is well combined, about 15 minutes. Stir in the cream.
Working in batches, ladle the warm soup into a blender or food processor and purée until smooth. Return the soup to the pot and add 1 cup of the cheese. Cook, stirring, over low heat until the cheese has melted, 1 to 2 minutes. The soup can be refrigerated for 2 or 3 days.
To serve, ladle the soup into bowls and garnish it with the remaining 1 cup of cheese and crumbled bacon and chives or parsley.
Yield: 8 servings
Per serving: 298 calories, 23g carbohydrates, 17g protein, 16g fat (8.3g saturated), 2g fiber, 48mg cholesterol, 561mg sodium
Credit: Excerpted from Unbelieveably Gluten-Free! Copyright © 2012 by Anne Byrn

Monday, February 11, 2013

BREAKFAST: The most important meal of the day!

I am really trying to make sure I am eating a healthy breakfast every morning ( my goal to become healthier as posted about :here)

So this morning I made Trader Joes Steel cut oatmeal and topped it with diced apples and sliced almonds....YUM!!!!
sorry crappy cell picture (before he broke it)

and it was a good thing I did because then MONDAY set in and my son decided to break my phone and I had to run and get a replacement ordered and convert back to my old one until it arrives all the while balancing naps and other chores....thankfully it kept me plenty full/satisfied until lunch.

now if I could only get these boys to stop breaking my, camera and phone all within a few months......Ugh!

Monday, February 4, 2013

I'm gonna pop some tags!......YHL challenge

One of my favorite blogs YOUNG HOUSE LOVE is hosting an Unofficial Macklemore thrift store know the song you hear it and it gets stuck in your head for days....

So the challenge is:#1-go to the thrift store with $20 in your pocket (just like the song says)

yes this is from my car cash shot, I paid with debit
#2-spend your $20 anyway you want and photograph your spoils:
my spoils:(l to r) glass vase/carafe $.99 -fun for "drinks for two" or a bud vase, white oval dish $2 stamped Hall #571-(I am still researching but it looks like it is part of their food service line) great for a small snack/appetizer/dessert/jewelry catch all/soap dish-the possibilities are endless!, books: $.25 each- Hardy boys for my 10 yr old, and for me The American Girls Handy Book (mainly because I like the cover''fun conversation piece), Rice Krispie treats shape/cutters $.99-I mainly bought these for the penguin one..(my 2 yr old id OBSESSED with penguins) and lastly the Pottery Barn jar which still had the $9 store tag...I paid $2.99!!!
#3-find one (or more) item(s) referenced in the song and snap a picture...
Dukie brown coat, zebra print, gator shoes, and a fringe purse...all this can be yours for $4...that's right! green tag sale!
I wear your grandpa's clothes...I look incredible.....
Head on over to YHL to take part in the fun!