3 Awesome Salads To Bring To Work This Week

I’m a big fan of the soup and salad combination for my weekday lunches so today I’m sharing three of my favorite salad recipes. I recommend making the lemon & olive oil baked chicken tender recipe and quinoa during the weekend so that you have your salad ingredients prepared for the week. I also recommend sautéing any leftover kale using this recipe and then freezing your sautéed kale, which is great to use for naan pizzas, baked sweet potatoes, grain bowls or tacos.

Peanut Satay Chicken Salad With Almonds and Clementine – Serving size: 1 Salad

Asian Salad

Ingredients – 

lemon & olive oil baked chicken tender, shredded

4 tablespoons of Trader Joe’s Asian Spicy Peanut Vinaigrette, divided

2 tablespoons of toasted almonds, chopped

1 tablespoon of cooked quinoa

1/4 cup of chopped kale

1 clementine, cut into segments

Recipe – 

  1. Bake chicken tenders following these instructions.
  2. Marinate baked chicken tender in 2 tablespoons of spicy peanut vinaigrette overnight or at least 15 minutes.
  3. Cook quinoa following these directions
  4. Toast almonds in toaster oven for 10-12 minutes or in the oven at 350°F for 12-15 minutes.
  5. Put chopped kale, cooked quinoa, chopped toasted almonds, clementine segments and shredded chicken in bowl.
  6. Add remaining 2 tablespoons of spicy peanut vinaigrette dressing and mix throughly.
  7. Enjoy salad at room temperature

2. Breaded Chicken Corn and Black Bean Salad with Cilantro Dressing Serving size: 1 salad

Chicken nugget salad

Ingredients – 

2 cooked breaded chicken nugets, I used Trader Joe’s Breaded Chicken Breast Nuggets, chopped into bite sized pieces

1 tablespoon of cooked quinoa

2 tablespoons of corn and black bean salsa, see recipe below

1/4 cup of salad greens (I used spinach, but I think chopped kale or chopped romaine lettuce would be better options)

2 tablespoons of cilantro salad dressing, I used Trader Joe’s Cilantro Salad Dressing

Recipe – 

  1. Bake chicken nuggets according to directions on the package. Once they have a chance to cool chop into bite sized pieces.
  2. Cook quinoa following these directions.
  3. Add salad greens, chopped chicken nugget, corn and black bean salsa and quinoa into a bowl. Add cilantro salad dressing and mix throughly.
  4. Enjoy salad at room temperature.

Corn and Black Bean Salsa Recipe – Serving size: Makes 1/2 cup

Ingredients – 

1/4 cup of corn kernels, I like Trader Joe’s Fire Roasted Corn

1/4 cup of black beans

2 tablespoons of diced tomatoes

1 tablespoon of chopped red onion

1 tablespoon of lime juice

1 tablespoon of chopped cilantro

 Recipe – 

  1. Add all ingredients to a bowl and mix throughly.
  2. Enjoy cold or at room temperature.

3. Grilled Cauliflower, Chickpea and Omega Trail Mix Salad With Goddess Dressing -Serving size: 1 salad

greek salad

Ingredients – 

lemon & olive oil baked chicken tender, shredded

1/4 cup of cooked Trader Joe’s Grilled Cauliflower

1/4 cup of chickpeas

1 tablespoon of cooked quinoa

1 tablespoon of Trader Joe’s Omega Trail Mix

1/4 cup of salad greens (I used spinach, but I think chopped kale or chopped romaine lettuce would be better options)

4 tablespoons of Goddess Dressing, I use Trader Joe’s Goddess Dressing, divided

Recipe

  1. Bake chicken tenders following these instructions.
  2. Bake Grilled Cauliflower according to directions on packaging.
  3. Cook quinoa following these directions.
  4. Marinate shredded chicken tender with 2 tablespoons of goddess dressing overnight or at least 15 minutes.
  5. Combine salad greens, cooked quinoa, grilled cauliflower, chickpeas, shredded chicken and trail mix. Add remaining 2 tablespoons of goddess dressing. Mix throughly.
  6. Enjoy salad at room temperature.

 

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Five Ways To Use Thanksgiving Leftovers

If you hosted Thanksgiving  you probably have a lots of leftovers in your refrigerator right now. Don’t get me wrong the typical leftover turkey sandwich with cranberry sauce and stuffing always hits the spot, but it’s nice to have some other alternatives. See below for some options:

  1. Turkey Chili 

30-minute-leftover-turkey-chili

2. Stuffing Waffles 

thanksgiving-leftover-stuffing-waffles

3. Turkey Enchiladas 

turkey-enchiladas-1

4. Turkey Cranberry Grilled Cheese

turkey grilled cheesejpg

5. Leftover Stuffing and Chorizo Egg Cups

leftover_stuffing_and_chorizo_egg_cups_v1

 

 

Snickerdoodle Cookie Cups Two Ways

Today I’m sharing two snickerdoodle cookie cup recipes and a fun cocktail recipe.  I incorporated baked apples and snickers candies into the cups, which helped get me into the Fall spirit.

Baked Apple Snickerdoodle Cups With Caramel Drizzle – Serving Size: 6 Cookie Cups

Baked Apples and snickerdoodle cookie cups

Ingredients – 

Snickerdoodle Cookie Mix +all ingredients listed on mix

1 Apple, cut into bite sized pieces

1 tablespoon of flour

1 teaspoon of brown sugar

1 teaspoon of granulated sugar

a pinch of nutmeg

a pinch of cinnamon

caramel syrup, drizzled over baked apples

Recipe – 

  1. Preheat oven to 375°F
  2. Combine flour, brown sugar, granulated sugar, nutmeg and cinnamon into a bowl.
  3. Add cut apples into sugar mixture.
  4. Bake apples for 15 minutes.
  5. Make snickerdoodle cookie dough according to the package directions.
  6. Put snickerdoodle dough into mini muffin tin cups.
  7. Bake snickerdoodle cups for 15 minutes.
  8. Remove snickerdoodle cups from oven and add baked apples to the cups.
  9. Turn oven down to 350°F
  10. Bake cups with apples for 8 minutes.
  11. Add a drizzle of caramel syrup to each cup.
  12. Enjoy!

Snickerdoodle Cookie Cups with Chocolate Ganache and Chopped Snickers Candies– Serving Size: 6 Cookie Cups

Snickerdoodle Cookie Cups with Chocolate Ganache & chopped snickers

Ingredients –

Snickerdoodle Cookie Mix +all ingredients listed on mix

2 Tablespoons of milk chocolate chips

1 Teaspoon of heavy cream

Snickers Candy, cut into bite sized pieces

Recipe – 

  1. Preheat oven to 375°F
  2. Make snickerdoodle cookie dough according to the package directions.
  3. Put snickerdoodle cookie dough into mini muffin tin cups.
  4. While the snickerdoodle cups are cooling off make your chocolate ganache – put heavy cream into small bowl and microwave for 30 seconds or until close to boiling. Add milk chocolate chips and mix until smooth.
  5. Add chopped snickers on top of chocolate ganache
  6. Enjoy!

Caramel Apple Martini – Inspired by Charm 

caramel_apple_martini

My take on HAPA Food Truck Crispy Cauliflower Tacos 

In honor of taco tuesday i’m sharing my latest taco creation inspired by HAPA Food Truck’s Crispy Cauliflower tacos. Below is the recipe for my adaptation.

My take on HAPA crispy cauliflower tacos
Crispy Cauliflower Tacos – Serving Size: 2 Tacos

Ingredients – 

1/4 cup of Trader Joe’s Kung Pao Tempura Cauliflower

1/4 cup of Trader Joe’s spicy Thai Shrimp fried rice, use only the rice

1 Tablespoon of sautéed kale 

2 Tablespoon of Trader Joe’s Tropical Salsa 

2 tortillas

Recipe –

  1. Bake cauliflower according to package directions.
  2. Microwave sautéed kale and fried rice for 30 seconds or until heated through.
  3. Micowave tortillas with wet paper towel for 30 seconds on each size.
  4. Put Tempura cauliflower, rice and kale mixture in tortilla and top with tropical salsa.
  5. Enjoy warm!

3 Awesome Mini Egg Cups To Try This Week!

I’ve come to the realization recently that my lunch and dinner menus are pretty strong, but my typical breakfast of toasted ezikiel bread with almond butter is kind of weak so I have decided to up my breakfast game and I found some yummy mini egg muffin bites on Pinterest to try. What I like about these recipes is that you can make a batch during the weekend and then you have an easy breakfast to heat up when you are heading out the door to work during the week!

  1. Petite Vegetable Frittatas

Mini Veggie Frittatas

2. Huevos Racheros Cups

huevos-rancheros-cups
3. Egg and Spinach Cups

Spinach & Egg Bites