Avocado Dressing, Chicken Salad

I found this recipe on a blog via pinterest. I decided to make it with what I had in the pantry, which was most of what the original recipe called for, and tuna instead of chicken. It was delicious. The dressing part of this recipe is the best part. I have a zillion ideas for it bouncing in my head as soon as I trasted it. It was great with the tuna, diced tomato, onion, and diced avocado on toasted bread. You could do the dressing, avocado, diced tomato, onion, and chunked chicken and toss it with pasta. I used the dressing alone instead of mayo on my sandwich today for lunch. Put it on tacos, enchiladas, nachos, anything mexican it would be perfect for. Use the dressing as dressing on wedge salad. Use it as a dip with tortilla chips. You get the idea. It's fantastic. And the best part is compared to oh say ranch dressing at the store.. it is remarkably low calorie! 12 calories per tablespoon compared to 70 in a tablespoon of ranch, even the light ranch has 40 calories per tablespoon. The nasty fat free ranch is 15 calories per tablespoon. And the avocado is not only fresh and better for you- it tastes WAY better than fat free or low fat dressing. Plus it was super easy to whip up in just a few seconds. The recipe below is how I made it, click the link to see the original recipe. 

Avacado Dressing / Chicken Salad

From: Framed Cooks

Dressing: 
2 avocados
1 cup buttermilk
1/3 cup diced onion
1 T dried parsley
juice from 2 limes (about 2 T) 


Salad: 
tuna, drained (or chicken as the original recipe calls for.. can use anything you have on hand) 
1 avocado, diced
2 cups cherry tomatoes, halved (or a larger tomato diced) 
1/2 red onion, diced

In a food processor blend all the dressing ingredients until smooth. Toss dressing with salad ingredients and enjoy on toasted bread, tossed with pasta... endless possibilities. 

UPDATE: I made this last night with chicken and poured it over nachos. Just some good tortilla chips with shredded cheddar, stick it in the oven (or microwave) to melt the cheese then I globbed the chicken salad over the top and spread it around. It was delicious! 

Spinach and Ricotta Gnocchi

  This is a recipe I saw on my new favorite cooking show, Extra Virgin, on The Cooking Channel. I had never heard of fried sage leaves and I just had to try it. I know it doesn't sound like it would be good, but they were delicious! Especially with the spinach and ricotta. My 2 year old loved them so much, he kept snatching them off everyone's plate and asking for more. Who knew? This was a really easy recipe that turned out delicious and definitely something different from the every day. I didn't make my own ricotta in this one because I knew I was making this before I had made it and knew it would be good, so I had already bought ricotta for this, just in case. I can't wait to make it again and use fresh ricotta in it! 

Spinach Ricotta Gnocchi

From: Extra Virgin cooking show

2 lbs (3 bunches) fresh spinach

2 egg yolks

16 oz. ricotta cheese

6 T shredded parmesan

4 T butter

2 handfuls fresh sage leaves

Dip spinach into boiling water for one minute to blanche. Roll into balls and squeeze out all water. Chop into small pieces.

In mixing bowl add 2 egg yolks, ricotta, parmesan, salt and pepper. Mix all together with spinach and start rolling into balls about 1 inch in size. Place spinach balls into 9x13 pan. When done add a thin pad of butter to top of each gnocchi ball and sprinkle with parmesan. Bake at 350 for 35 minutes.

While that is baking, melt half a stick of butter and a little olive oil in a frying pan. Add fresh sage to butter and oil and cook until sage browns slightly. Pour butter and sage over baked gnocchi and serve hot.  

Turkey Cucumber Roll-Ups

This is a fantastic little recipe I found on pinterest. I made them for Mom and I for lunch yesterday and I will definitely be making them again! It was quick, easy, delicious and light. You can add or change them a million ways to change them up too. I also had the idea that the cheese and cucumber mix would make a great dip with wheat thins or flavored crackers for a party!

Turkey Cucumber Roll-Ups

Found on Pinterest

Tortilla Shells
Laughing Cow Cheese
Cucumber, peeled and diced (I suggest seedless) 
Thin sliced turkey

After you have peeled and diced your cucumbers, mix with laughing cow cheese and spread over tortilla. Layer with thin sliced turkey slices and roll up. That simple. It was delicious! You can add different veggies like thinly sliced tomato if you wanted, used different flavors of the laughing cow cheese, add shredded lettuce... you get the idea. And of course all of the ingredients can be found in light or low fat versions as well. Try them for lunch before summer is over, they are delicious! 

Light Pimento Cheese Sandwiches

OK I do NOT like pimento cheese.. just to get that out of the way. BUT when I saw Bobby Deen (Paula Deen's son) make these on his new show, I had to try them. they were INCREDIBLE. So yummy. And the best part is, including the bread and a slice of tomato- the entire sandwich is only 181 calories! Oh yeah. They were so good I had 2 sandwiches and a glass of tea for my lunch. Yum. You must try this. 


  Also- this would make a great dip for low-fat crackers or tortillas if you melted it in a bowl, or over tortilla chips and pop it in the microwave until cheese melts.. lots of different things this could be used for. For that matter stir in some chicken and put it on a tortilla shell for dinner...? You get the idea. 


I left out the jalapeno, doubled the recipe, and put 1/2 cup of mixture on each sandwich with a slice of tomato. It looks like way too much but when the cheese melts- it is just right. Trust me. I used a low-fat wheat bread as well. Sprayed my panini press with cooking spray and didn't add any butter or anything tog rill them until the cheese melted. (or you can use a sandwich maker, put it in a hot pan.. whatever...) I made 6 sandwiches and had enough left over to make 2 or 3 more later if I want. This was also my first time trying greek yogurt as a sour cream substitute. I was nervous but as soon as I tasted it- it tastes JUST LIKE sour cream and much better for you.. so don't be afraid of the greek yogurt! 

Light Pimento Cheese Sandwich

By: Bobby Deen 

• 1 cup finely grated Cheddar
• 1/2 cup finely grated low-fat mozzarella
• 2/3 cup plain nonfat Greek-style yogurt
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

• 1/2 green pepper, finely chopped
• 1/2 red pepper, finely chopped
• 1/2 jalapeno pepper, seeded and finely chopped
• 8 slices whole wheat bread
• 1 medium tomato, thinly sliced
• Nonstick cooking spray

In a medium bowl, add the Cheddar, mozzarella, yogurt, chives, salt and pepper, green and red peppers and jalapeno. Stir well to combine. Spread the mixture evenly among 4 slices of bread and top with a couple of slices of tomato. Top with the remaining slices of bread.

Spray a large nonstick saute pan over medium heat with nonstick spray. Place the 4 sandwiches in the pan and let cook until lightly browned, about 4 minutes. Flip the sandwiches and continue cooking until the cheese melts, another 4 minutes. Serve immediately.

Caprese Salad

I love Caprese Salad. Who doesn't love mozzarella and tomatoes?! So here are two ways you can make it.

3 tomatoes, sliced
1 lb fresh mozzarella, sliced
fresh basil
extra virgin olive oil
salt and pepper

layer alternating tomatoes, mozzarella, adding a leaf of basil between each layer, on a platter. Drizzle with olive oil and sprinkle with salt and pepper to taste. Serve.

You can also make a bite size version of this by chunking up mozzarella into bite size pieces, slicing cherry tomatoes into halves, and either chopping your basil or using the herbs in a tube where the basil is already finely chopped in oil. Toss it all together with some light extra virgin olive oil, add a little salt and pepper, and you have a bite size version that your guests can spoon out a little easier. Same great taste.

This past weekend I bought some goat cheese curds at the farmers market and decided to use that in my bite size caprese instead of mozzarella. It has a great bite to it that also works with the basil really well. I loved it.

This is a super fast way to put something fresh out for your guests, or for yourself, that's a little different from the norm.

Pasta Salad- Mix and Match!

This is a great article I found in the last issue of Food Networks Magazine. I had been looking for a GOOD pasta salad and this was a great answer. It gives you lots of options to change it up, and to pick according to your tastes. First I will post the article with all the options, and then I will tell you what I picked to put together at the end. Here is a link to the article online as well. 

Mix and Match Pasta Salad

Food Network Magazine

1. Choose a Pasta

Bring a pot of salted water to a boil. Cook 1/2 pound of any of these pastas as the label directs; drain and rinse under cold water. Transfer to a large bowl.

2. Pick a Protein (Optional)

Add 1 cup of any of these ingredients, if desired.

Chicken, cooked and chopped

Steak, cooked and chopped

Ham or salami, cubed

Roast beef, chopped

Canned tuna, drained and flaked

Lump crabmeat, picked over

Shrimp, cooked and chopped

Eggs, hard-boiled and chopped

Baked tofu, chopped

3. Pick Your Vegetables
Add 2 of these vegetables or beans, 1 cup each. (To blanch vegetables, boil until crisp-tender, then drain and cool in ice water.)

Broccoli florets, blanched

Corn kernels, blanched

Carrots, shredded

Cherry tomatoes, halved

Green beans, blanched and chopped

Frozen peas or snap peas, blanched

Celery, sliced

Cucumber, diced

Red onion, diced

Bell pepper, diced

Asparagus, blanched and chopped

Canned chickpeas or white beans, drained and rinsed

4. Pick a Mix-In
Add 1/3 cup of any of these ingredients.

Sun-dried tomatoes, chopped

Roasted red peppers, chopped

Olives, pitted and chopped

Any cheese, shredded or crumbled

Any nut, toasted and chopped

Bacon, cooked and crumbled

5. Dress the Salad
Make one of these dressings, then pour over the pasta salad and toss. Season with salt and pepper. Chill for up to 3 hours.

Vinaigrette

Whisk 1/3 cup olive oil, 2 tablespoons white wine vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste.

Creamy Herb

Whisk 1/3 cup mayonnaise, 3 tablespoons sour cream, 1 1/2 tablespoons lemon juice, 1/2 cup chopped mixed herbs, and salt and pepper to taste.

Garlic Oil

Cook 3 thinly sliced garlic cloves and a pinch of red pepper flakes in 1/3 cup olive oil over medium heat, stirring, 3 minutes; let cool. Season with salt and pepper.

Creamy Parmesan

Mix 1/4 cup each mayonnaise and sour cream, 1 tablespoon lemon juice, 1/4 teaspoon finely grated garlic, 3/4 cup grated parmesan, and salt and pepper to taste.

What I picked: I chose a regular rotini pasta, boiled 3 chicken breast and cut them into chunks, diced celery, diced green bell pepper, shredded mozzarella, and sliced greek olives. The dressing I chose was the creamy herb and it was delicious! For the mixed herbs I bought a tube of herbs in oil from the produce section of cilantro and basil and used about a tablespoon of each one instead of chopping them fresh. It worked out perfectly. I wasn't totally in love with the olives with this mixture, would be better in one of the vinaigrette dressings I think, but mom loved them. Next time I make this with the creamy herb dressing I think I will do boiled eggs instead of the olives, and I think tomatoes would have been perfect in this as well. I can't wait to try the other 3 dressings and different ingredients to find the right mixture for the right dressing. It was fun! :-) Pasta salad doesn't have to be boring and tasteless- this was delicious and I will make it again!!

Tip: Another reason I like this dish is it is a good way to use what you have in your pantry already. The chicken I used was leftover from homemade pizza I made. I boiled the whole package and only used 1 chicken breast so I had it in the fridge ready to go for this one. Most of the vegetables I used I had cut fresh in my fridge for snacks and I just diced them into smaller pieces. So this is a good way to use leftovers up or use up any fresh produce you may have before it goes bad. It seems I always have a tupperware container of something in my fridge that I end up having to throw out because I bought more than we needed. This way I didn't have to do that this week! Yay!  

Leftover Chicken Salad Sandwich

Here is what I made for lunch today. I had several chicken breast that I had marinated and baked for dinner leftover. So today I chunked the chicken up, cold, mixed it in a bowl with a little mayo, and chopped up some bell pepper that I had in the fridge. Made a great sandwich with a slice of tomato.  If I had planned ahead a little better I would have gotten some more veggies to toss in and would have gotten fat free Mayo and some thicker type of wheat bread instead of using white bread slices. It was a little soggie. Haha. I like to post these little ideas for lunch and ways to use leftovers (wish I had more on here!) because lunch always seems to be a pain to figure out for me. And I get tired of the "same old same old". Anyway. It was REALLY good. (I had marinated the chicken in Lawry's Sun Dried Tomato Marinade. SO GOOD)

Frozen BBQ Sandwiches

OK so I know this is a recipe blog, but I also wanna share other things that we try and we like. I hate nothing more than trying something for the first time and not liking it. But this way if we try something that is truly GOOD we can share it and you will know beforehand. I usually don't get things like this at the store, but when I saw these in Sam's and saw that it has Sweet Baby Ray's BBQ sauce, I got some. These aren't like the usual soggy frozen sandwich you would get. These are GOOD. REAL good. I don't know where else you can find them, I have only been able to find them at Sam's Club so far. But these are great for a quick and easy lunch. And they are about $1 each. You get 8 sandwiches for $8 and change. Not bad.

Broccoli Cauliflower Salad

Another one emailed to me from Jamie! This one looks really good- Gonna be trying it next week for sure! 


Jamie- "This is my Momas's!  I love it!"

Broccoli-Califlower Salad

2 1/2 cups of cauliflower
2 1/2 cups broccoli
3 bunches green onions
1 1/2 tsp celery seed
1/2 tsp seasoned salt
1/2 cup salad dressing
 bottle buttermilk dressing
 
Cut broccoli and cauliflower into small pieces. Cover and chill.
About 1 hour before serving, mix dressing and sald dressing togehter.  Add chopd oinion and toss togehter with vegetables.  Add celery see and seasoned salt, mixing well

Total Thanksgiving Sandwich

I laughed when Jeff gave me this "recipe" but then Jeff was the one laughing when a few weeks later 3 different chefs on Food Network made versions of the same sandwich. Hahaha. This is so good the day after Thanksgiving. 

Total Thanksgiving Sandwich

From: Jeff

2 pieces white bread

2 pieces leftover turkey

1 ½ slices cranberry sauce from a can

Mayo

Spread Mayo on both slices of bread. Layer Cranberry sauce first, then turkey, assemble and enjoy. Your eyes will roll back in your head. Promise. (Jeff's words.. )

Banana Sandwich

I guess this came from the whole fried banana sandwich idea? 

Banana Sandwich

From: Jeff

1 Banana

2 slices white bread

Mayo

Put mayo on 1 piece of white bread, set aside. Thinly slice one banana, place it on bread with Mayo, top with other piece of bread. Makes one sandwich.

Avocado Sandwiches

This is another smart alec response to my request for recipes. This one from my husband. But I have to admit these are really good, if you like Avocados, and we LOVE them. So as a lunch idea I am going to go ahead and post these sandwich ideas too. 

Avocado Sandwiches

From: Jeff

Two pieces of toasted bread

1 Avocado, sliced

Mayo

Salt

Spread Mayo onto 2 pieces of toasted bread. Place sliced avocado on one slice, salt to taste. Makes one sandwich.