I made this yesterday for the girls in the office today.  As usual, I tasted a spoonful, to make sure it came out okay.  Oh my goodness.  I had to immediately pack up the salad and stow it in the fridge so I couldn’t have a second, third and fourth bite.  I know this will be a hit for today’s lunch and I will definitely be doubling the batch the next time I make it!

I’m serving it with a Roasted Butternut Squash Soup.  A healthy menu to kick off fall!

Roasted Broccoli and Farro Salad with Feta

printable version

Ingredients

  • 3/4 cup farro
  • 1 1/2 cup water
  • 1 lb. broccoli
  • 3 Tbs. extra-virgin olive oil
  • 1/2 cup crumbled feta
  • 2 scallions, thinly sliced
  • Pinch crushed red pepper flakes
  • 2 Tbs. coarsely chopped fresh Italian parsley
  • 1 Tbs. red wine vinegar

Directions

Pre-heat the oven to 375°F. In a saucepan, bring salted water to a boil over high heat. Bring the farro to a boil, then simmer for 10 minutes, then remove from heat, cover and let sit about 10 minutes.  Drain well and transfer to a large bowl.

Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Toss the stems or use them in a chicken or vegetable broth. In a baking dish, toss the florets with 2 Tbs. of olive oil. Roast until tender and browned in spots, about one hour. Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

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You won’t miss the meat!

As I’ve mentioned, I’ve started making lunch for the ladies in the office and I’m a big fan of Meatless Monday.  So, when I needed something to pair with a Cream of Tomato Soup, these were the perfect match!  I threw together a batch of these ridiculously easy zucchini tots one evening to “test” the recipe to make sure they were good…and, my husband and I devoured the entire pan before they could cool. Needless to say, they are delicious.

Not only are these tots easy to prepare, they can be frozen and reheated in the toaster oven for a quick breakfast or afternoon snack. An added bonus is your family will love them and it’s an tasty way to sneak some veggies into the pickiest of eaters. Feel free to play around with the vegetable and cheese combos.  I think carrots, squash or broccoli would be great substitutions as would monterey jack, swiss or muenster.

Zucchini Tots

printable recipe

Ingredients:

  • 1 zucchini, grated
  • 1 large egg
  • ½ onion, diced
  • ¼ cup shredded reduced fat cheddar cheese
  • ¼ cup seasoned breadcrumbs
  • salt and pepper to taste
  • cooking spray

Directions:

Preheat oven to 400°. Spray a mini muffin tin with cooking spray. Grate the zucchini over a paper towel. Pat the excess water out of the zucchini once grated. Combine all the ingredients and season with salt and pepper to taste. Fill the muffin tins with the mixture. Bake for 16-18 minutes, or until the tops are golden. Use a knife to help remove the muffins from the pan and enjoy!

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Mix all the ingredients in a medium-sized bowl (I was making a double batch in this pic).

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Be sure to fill the tins to the top for a perfect-sized tot.

Check out more delicious #BackToSchool recipes from the #SundaySupper community listed below:

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!

We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Curry in a Hurry

August 10, 2012

I absolutely love curry.  This chicken salad is super fast and easy to throw together in the evening and then perfect in a pita for lunch the next day.  You can make all sorts of alterations by swapping out the flavors of jam; I’ve used guava, mango and apricot.  I’ve also subbed chunks of pineapple for the golden raisins and toasted almonds for the cashews.  I chose to make a twist on Ina Garten‘s recipe by boiling and shredding my chicken, instead of baking it.  Either way, it will turn out great. This is the first chicken salad I’ve made with white wine and it really adds a nice zing, you should give it a try!

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A delicious lunch in the office

Curry Chicken Salad

printable recipe

Ingredients

  • 3 boneless, skinless chicken breasts
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups light mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup jam or chutney
  • 2 tablespoons curry powder
  • 2 celery stalks, chopped
  • 1/4 cup chopped scallions, white and green parts
  • 1/4 cup golden raisins
  • 1 cup whole roasted, salted cashews
  • Whole wheat pitas

Directions

Place the chicken breasts in a pot of salted water and bring to a boil.  Boil for 15 minutes, then remove from water and shred with two forks. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate ovenight to allow the flavors to blend. Add the cashews right before serving,stuffed in half a wheat pita with lettuce.  Enjoy!

 

A Summer Sammie

June 28, 2012

Nothing makes me happier in the summer (foodwise, anyway) than when green tomatoes are in season.  So imagine my excitement when I visited the DeKalb Farmer’s Market and there was a whole bin filled with perfectly round, beautiful green tomatoes.  I grabbed a few, googled a recipe for fried green tomatoes and was home making Fried Green Tomato BLT’s faster than you can say sweet tea.

Now, my favorite fried green tomatoes are made with a cornmeal batter, however you can find recipes without, if that’s your preference.  I also like to dress it with homemade chipotle mayo.  If you don’t like chipotle, or if it’s too hot for you, you can always use paprika, chili powder or fresh herbs like Italian parsley or cilantro.  Anywho, this recipe came out divine and I’ve already made two batches.  They are delicious when served immediately after frying the tomatoes.  I’m working on finding a way to heat them up later for a sandwich the next day or a way to take them for lunch, but they just get soggy.  Any suggestions on how to re-heat them while keeping them crisp are welcome!

Fried Green Tomato BLTs

Ingredients (4 servings)

  • 4 large green tomatoes
  • 2 eggs
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 2 teaspoons coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 quart vegetable oil for frying
  • 8 slices of whole wheat bread
  • 1/2 pound low-sodium bacon, fried
  • Lettuce
  • Chipotle Mayo: 1/2 cup of light mayo + 1 tablespoon (or more, depending on your heat tolerance) of chipotle in adobo sauce, be sure to chop the chipotle before mixing

Directions

  1. Slice tomatoes 1/2 inch thick. Discard the ends.
  2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
  4. To serve, slather each side of bread with the chipotle mayo and layer fried green tomato, lettuce and bacon.  Enjoy!

Greek on the Go

November 6, 2011

The Mediterranean Wrap on the menu at Jason’s Deli inspired me to throw this together at home.  It’s a healthy, and delicious, alternative to the everyday turkey sandwich.  It’s quick and easy to put together and travels well…so it’s great to take to work for lunch or to the park for a picnic.  I like to serve it with a Lemon Lentil Soup for an amazingly satisfying lunch.

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It's a wrap!

Mediterranean Wrap

  • Wheat tortilla wrap
  • Hummus, homemade or store-bought
  • Sliced deli turkey
  • Crumbled feta
  • Kalamata olives
  • Roasted red peppers

Lay the tortilla out and pile all the ingredients, to taste, on top.  Have fun with the ingredients!  I like to also add red onion, cucumber or julienned carrots.  Fold in two sides of the tortilla until they meet in the center then fold the bottom of the tortilla up to the center of the filling and roll until the wrap is tight.  I like to wrap with aluminum foil to help hold it together or secure with a toothpick if serving immediately. 

Zesty Chicken Salad

July 9, 2011

This light chicken salad makes a perfect summertime lunch. 

Lemon & Celery Seed Chicken Salad on an English Muffin

Lemon & Celery Seed Chicken Salad on an English Muffin

Eat alone, or serve on an English Muffin or Sandwich Thins (my latest obsession) with lettuce and tomato.  Round out your lunch with a bowl of soup and you have a delicious, healthy and filling lunch.

Zesty Chicken Salad 

Serves four: 6 points per serving

Printable Recipe

Serves 4
  • 1 lb cooked chicken breast (I like to boil and shred, then use stock for a soup)
  • 1/3 cup light mayonnaise
  • 1 small gala apple
  • 1/4 cup dried golden raisins
  • 1/2 teaspoon celery seed
  • Zest from one small lemon
  • 1 packet of Splenda
  • Salt & pepper to taste
  1. Combine all ingredients in a large bowl and stir to combine.

 

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