Tag Archives: salad

Quick Dinner Ideas (and Cobb success!)

4 Dec

cobbsalad

I’ve been so busy recently, and outside of trying to fanatically plan my meals for the week and making something hearty on Sunday to last for a good part of the week, I’ve been trying to develop an arsenal of quick meals.

While hopped up on Benedryl last night after an unfortunate incident with an eggplant, I made an easy cobb salad. Now, the husband was categorically opposed to salad-as-dinner before last night. Another quick meal is fajitas, which I make pretty frequently as a two in one meal, meaning he gets fajitas and I get a salad — chicken sausage, quickly sauteed bell peppers and red onions, some shredded cheese, some romaine lettuce, some black beans, a little sour cream/greek yogurt… voila! He can make tacos, I can make a salad, and we are both content (plus it usually makes 4 servings with one package of chicken sausage). So, while I am fully a fan of salad for dinner, he believed that he would be hungry.

Not so, with this quick, easy and SUPER FILLING Cobb salad.

What you’ll need:
rotisserie chicken
1 avocado
cherry tomatoes
1 can pitted black olives
1 English cucumber
1 head of romaine lettuce
2 hardboiled eggs
blue cheese crumbles (mine had dried cranberries in them – yum!)
4 slices of bacon, cooked and crumbled
1 lime

1. Peel all chicken from the skin and put in a bowl. I usually get between 2-3 cups of chicken out of one rotisserie chicken (tip: get the kosher chicken; not sure why, but it always tastes better). There will be leftover chicken, you only need maybe 1/4-1/2 cup of chicken per serving.
2. Rinse the tomatoes and rinse/drain the olives.
3. Chop: the cucumber, the avocado, the cherry tomatoes, the lettuce, the hardboiled eggs. Put them into their own little containers if you have a picky husband. (Chris dislikes olives and uncooked tomatoes, and is indifferent towards any avocado). Put the juice of half a lime over the avocado to prevent from browning.
4. Assemble! I put the romaine down first, and then make little segments with everything, as seen in the photo.

Husband’s verdict? He liked it and definitely said he would eat it again!

Love a good, quick meal that is so easy a girl hopped up on Benedryl can make it 🙂

Besides fajitas, I like to make a quick stirfry, breakfast for dinner (with chicken sausage and eggs), burgers or quick gyros. Any other ideas?

Easiest Salad in all the Land

24 Aug

When I get lazy (all the time) I make this salad. It’s filling, different, delicious.

I’m talking one bowl, baby. One knife, one cutting board.

Customize as you see fit:

Greek yogurt (I use one container of Fage 2%)
Tomatoes
Some red onion if desired
Cucumbers if desired
A little bit of fresh herbs (basil? Thyme? Possibilities are endless!)
A splash of white wine or balsamic vinegar
A little bit of olive oil
Kosher salt and pepper to taste

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First, cut your veggies and toss them with salt and pepper and oil and vinegar in a bowl.

Then, dump your yogurt and mix it up.

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Easiest salad ever. Never gets old. Big on flavor, little on effort… My kind of meal!

Some lunches…

30 Mar

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Sometimes, I get really excited about lunch. Redoing leftovers is one way I like to switch things up for my tastebuds. Here, we are talking a piece of chicken from the previous evening’s Parmesan chicken and roasted Caesar (adapted from Bon Appetit), packed separately in a plastic bag to prevent sogginess. I took some crisp romaine lettuce, radishes, cherry tomatoes, and 2 teaspoons of olive oil with some balsamic vinegar. I then added the chicken to achieve perfection. If I was not using leftovers, I would simply coat 4 seasoned (salt, pepper, paprika) chicken cutlets (about 1 pound) evenly with the crunchy topping mixture (1/2 cup Romano cheese, 1/2 cup panko, 1 clove garlic, 2 tablespoons of olive oil) and pop into a hot oven for about 15 minutes until everything is cooked and crispy!

Voila! Lunch you can get excited about!

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