This salad is one of our favorites in the summer. It is very easy to make and the kids love it. The thing I love the most about it is that you can make the chicken ahead the night before so you don’t have to cook two nights in a row. We just grill an extra pound of chicken the night before. Summer should be all about simple, fresh dinners.
1 pound grilled chicken
3 pounds of heirloom tomatoes
Juice from 1 lime
3 tablespoons of chopped fresh cilantro
1/2 cup Olive oil
Salt to taste
Cut chicken, tomatoes, and avocado into bite-size pieces. Mix in a large serving bowl. Stir together lime juice, cilantro, and oil in a separate bowl or cup. Pour over salad. Mix. Let stand for at least 10 minutes. Add salt as desired.
I told you it was simple and it is delicious. The perfect dinner for a hot summer day.
I have been making chicken tenders with rice wine vinegar and mustard for years. Until a friend recently was here for a chat and watched me make the marinade I had no idea how different this was. So I would like to share this tasty and decent for you recipe now!
1 pound of chicken tenders
3 tablespoons rice wine vinegar
4 tablespoons mustard
1 tablespoon of onion powder
1 tablespoon of garlic powder
Mix together everything except the chicken in a bowl or measuring cup. Put the chicken in a large Tupperware bowl with a lid or a ziptop bag. Add the marinade to the chicken. Seal the bag or close the Tupperware and shake to coat chicken well. Let sit in fridge for at least an hour. This can sit all day if you want to make it up before work to make for dinner. The longer it sits the more tender it gets. Bake at 375F until cooked through and white in the middle. This is also good on the grill. We normally do this with brown rice and a side salad or grilled peppers.
In need of a quick, easy dinner? You’re in luck! This red and white pasta casserole is one of my favorites.
12 ounces of bow tie pasta cooked according to package
3/4 of a jar of spaghetti sauce
12 ounces of chicken sausage sliced thin and lightly browned in a skillet
1 cup of low-fat cottage cheese
4 ounces of Italian blend or mozzarella shredded cheese
3 tablespoons of parmesan cheese
1 tablespoon of garlic powder
1 tablespoon of oregano
While the pasta and sausage are cooking, Mix cottage cheese, half shredded cheese, parmesan, garlic powder, and oregano in a bowl. Preheat oven to 350F. Right after you drain the pasta return it to the pot and stir in cheese mix while still hot. Put the sausage and sauce in the bottom of 13 by 9 inch casserole pan and stir together. Flatten out layer and spoon the pasta over it to make the white layer. Sprinkle with the remaining shredded cheese over the top. Bake for 10 minutes and enjoy!
double pizza crust (bought, homemade, or out of a pouch)
5 cloves garlic
fresh mozzarella 12 ozs
5-6 tomatoes sliced (We used on the vine.)
1/2 teaspoon dried oregano
1 teaspoon dried basil
We covered the oven rack with parchment paper. Then we brushed it with olive oil. Sprinkled the garlic cloves with a little salt and minced them. Sprinkled the garlic, oregano, and basil over the crust. Placed the sliced tomatoes on the crust in a single layer. Broke up the fresh mozzarella and spread it out evenly. Turned the oven on 450F. Put the rack with the pizza on it in the oven. It was in there for about 5 minutes when we started smelling smoke. Ran to the kitchen to find the edges of the parchment paper on fire. Patted it out. Checked the parchment paper to find that it has an oven proof limit of 420F. Oops! Turned the oven down to 400F. About 10 minutes later the pizza was done. I told the family if it was really awful they did not have to eat it. It turned out that the pizza had a smokey taste like it was cooked in a wood stove. We, a family of four, ate an entire double crust pizza! It was so amazing! Love when mistakes turn into pleasant surprises!