After a long weekend full of food and drinks, this always seems to be what Mike and I end up googling….
So, in an attempt to find a recipe that was healthy but also not boring, I went to where I always go for food ideas… Pinterest! After a few minutes of searching, I found the perfect combo of satisfying and sensible. Plus, it was simple and quick to make which is always preferred. Totally something you could do on a week night and unlike many salad recipes, we were both surprised how full we still were later that night. Anyways, hope you enjoy as much as we did!
Bacon Avocado & Feta Salad
⅓ cup balsamic vinegar
¼ cup olive oil
2 tablespoons water (or more oil if you wish)
2 teaspoons Italian seasoning
2 teaspoons minced garlic
1 teaspoon honey
¼-1/2 teaspoon salt (adjust to your tastes)
5 ounces |150g bacon, diced and trimmed of all fat
8 cups chopped Iceberg and Romaine
2 tomatoes, chopped
1 red onion, thinly sliced
1 avocado, sliced
1/4 cucumber, chopped
¼ cup crumbled feta cheese
extra Italian seasoning
salt and pepper, to taste
Whisk together the dressing and if you’re going to add grilled or seared chicken, use this as the marinade as well. Once dressing is made, refrigerate. Fry bacon to a crisp so that it can be easily crumbled. As the bacon is cooling on paper towels, prepare salad fixings and add all together, crumble bacon atop and toss with dressing. Serve and enjoy!
As I mentioned, you could easily grill chicken to add protein or toast up some Sourdough bread as a side.
That’s all for today! Hope you are having a wonderful Wednesday! Half way thru the week, yippee!
When it comes to weeknights can be exhausting and a little frantic at times after you’ve worked a full day and are getting home late. Plus, if you’re trying to eat healthy (especially after a Super Bowl style previous weekend), it can be really difficult. That’s why I love to make big meals on Sunday that are healthy, yummy and easy to reheat! This soup recipe is all of those things so I wanted to share it with you all!
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese, for serving
Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground lean turkey and cook, stirring occasionally until cooked through. Dab off any fat with a paper towel then transfer turkey to a plate and set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, onions, carrots, and celery over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, uncooked pasta and cooked beef then season with salt and pepper to taste. Cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes.
Add kidney beans and great northern beans. Thin with a little more water if desired. Allow to cook 2 minutes longer. Serve warm with grated Romano or Parmesan cheese.
Voila! 40 minutes later, you have a big healthy pot of deliciousness hot and ready for your enjoyment on these cold winter nights.
We like to buy a loaf of fresh sourdough bread as well and put some olive oil, garlic and oregano then toast for some dipping!
Hope everyone has stayed safe and warm over the past few days. And happy Friday!
I always love finding recipes that are healthy and delicious. Pinterest has proven to be a great resource for me lately as they’re so easy to find and I love that you can see what the final outcome looks like (I don’t know about you, but I need to see a pic of the dish before I want to make it). Anyways, here’s a recipe that is super simple, healthy and delicious!
Marinate the chicken breast(s) in something relatively light and not overpowering (I used Ken’s Light Italian Dressing).
Make or buy bruschetta (to make mine, I used medium tomatoes, red onions, basil, garlic, salt and pepper, drizzled with olive oil).
Slice one ripe avocado.
Slice three pieces of fresh mozzerella. (per breast)
Grill or bake the chicken until fully cooked.
Once it’s cooked, place a spoonful or two of the bruschetta on the chicken breast then top with the avocado slices and mozzerella. Let it cook for an additional 5 minutes (or until the mozzarella) is melted and beginning to bubble. Place on a plate and drizzle balsamic vinegar on top for additional taste. I served it with garlic quiona and grilled veggies.
I really like tuna but I hate that it typically comes smothered in mayo. However, at the salad bar at work, they started putting out this tuna salad that was delicious and had no mayo. SO I tried recreating it and (if I do say so myself) did a pretty damn good job.
Mix together the following ingredients:
– chopped kalamata olives
– red onions
Toss with lemon juice and olive oil and serve on a wheat pita with original hummus and cucumbers. Drizzle with balsamic vinaigrette, if desired.
The beauty of this recipe (beyond the health benefits) is that you can make a big batch at once and keep using the leftovers for lunches the rest of the week.
Hope everyone enjoys it as much as I did! Let me know what you think!