Blackened Chicken

Another easy and great tasting recipe.

4 boneless chicken breasts

• 1 tsp paprika
• 1 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp onion powder
• ½ tsp sea salt
• 1 tsp black pepper

Just put the dry rub on the chicken and grill until done. We like to eat it on top of a salad with some corn and my cilantro dressing!

Marinated Fresh Vegetable Salad

2 cups sliced celery

2 cups thinly sliced cauliflower

2 cups thinly sliced carrots

2 cups sliced cucumber

1 medium onion, thinly sliced

Dressing

3/4 c olive oil

1/2 c minced fresh parsley

3 TBSP white wine vinegar

1 garlic clove, minced

1 tsp. salt

1 tsp ground mustard

1/8 tsp. pepper

In a large serving bowl, combine vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. I usually end up chopping up more veggies than called for and just add about 2 TBSP of Italian dressing to the dressing recipe provided.

Sue's Taco Salad

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1/2 (14.5 ounce) package nacho-flavor tortilla chips
• 2 cups shredded Cheddar cheese
• 1/2 (15 ounce) can kidney beans, drained
• 1/2 cup ranch-style salad dressing
• chopped tomato
• chopped lettuce
• chopped green onion

Directions

1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.

Taco Salad

Ingredients

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can chili beans
• 1 (16 ounce) bottle French dressing
• 1 head iceberg lettuce
• 1 (14.5 ounce) package tortilla chips
• 2 cups shredded Cheddar cheese
• 1 cup chopped tomatoes
• 4 tablespoons sour cream
• 1/2 cup prepared salsa

Directions

1. In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
2. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Chipotle Salad

I made this salad last night and it tasted very similar to Chipotle's! I just need to do a little bit of playing around to get it just right.

Makes 8 servings

1) In a small bowl, whisk together 6 TBSP olive oil, 1/4 c. lime juice, 1/4 c. chopped cilantro, 2 minced garlic cloves, 1 minced green onion, 3/4 tsp sugar and 1/2 tsp ground cumin. Place 4 TBSP in large resealable bag; set remaining dressing aside. Add 1 lb. thinly sliced chicken cutlets to bag; seal and squeeze to coat chicken. Refrigerate at least 1 hour.

2) In very large serving bowl combine 3 hearts of romaine, chopped; 3 plum tomatoes (i only used one b/c we aren't big on tomatoes); 1 can black beans, drained and rinsed; 1 cup shredded pepper jack cheese; and I cup frozen corn, thawed. (I used a can of corn) ** I also heated the beans and corn....... I like it better that way.

3) Heat grill to med-high and grill chicken 3-4 minutes per side or until done; discard marinade. Chop chicken into 1 inch pieces and add to serving bowl. Drizzle with reserved dressing and toss well to combine.

Note to self: Saute some peppers and red onion next time to add to this!

290 calories per serving

Greek Salad

adapted from the Pioneer Woman
serves 8
1 head Romaine lettuce
4 tomatoes, cut into small wedges
2 cucumbers
1/2 red onion, sliced
6 oz. shredded mozzerella cheese
Fresh parsley, chopped
1/4 c. olive oil
2 TBSP red wine vinegar
1 TBSP sugar
1 clove garlic, chopped
1/4 t. salt
Ground pepper to taste
1/2 Lemon for squeezing

Add chopped lettuce, tomato, cucumber, onion, 1/2 of the cheese, parsley to bowl.
Combine oil, vinegar, sugar, garlic, salt and pepper. Whisk until combined. Taste & adjust seasonings.
Pour dressing over salad, add salt & pepper. Toss. Before serving, top with additional cheese and squeezed lemon juice.

Corn Salad

Again, sounds gross but OH, SO GOOD!

2 cans sweet corn, drained
1 red pepper, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 1/2 c. mayo
1 1/2 c. shredded cheese
1 bag chili cheese Fritos

Mix all ingredients together, except Fritos. Before serving, top w/ Fritos.

Cucumber Onion Salad

2 lg cucumbers, thinly sliced
1 med. onion, thinly sliced
1/4 c. cider vinegar
1/3 c. sugar
3 TBSP vegetable oil
salt to taste

Thinly slice cucumbers and onions into med. bowl. In a separate bowl whisk together vinegar, sugar, and oil. Toss together with cumbers and onion. Salt to taste.