September 24, 2012
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
- 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
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.
- Farro Greek Salad (tammycirceo.typepad.com)
- Farro Salad with Roasted Vegetables and Caramelized Onions (vegetarianventures.com)
- farro with chard, cannellini beans and kalamata olives (plumsintheicebox.typepad.com)
August 26, 2012
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.
- 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
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!
- Spicy Zucchini Pepper Soup (thehealthyflavor.com)
- Classic Zucchini Bread (kitchen-chronicles.com)
- Cheesy Zucchini Rice (todaysmama.com)
Check out more delicious #BackToSchool recipes from the #SundaySupper community listed below:
- Greek Dogs by Supper For a Steal
- Pasta with Sausage and Broccoli by Bobbi’s Kozy Kitchen
- Grilled Chicken Caesar Salad by Magnolia Days
- Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
- Zucchini, Corn and Bacon Crepes by Vintage Kitchen
- Oregon Shrimp Quesadillas by Pescetarian Journal
- Korean omelet rice by Crispy Bits & Burnt Ends
- Lemon Dillled Salmon Croquette Burgers by Granny’s Southern Cooking
- Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies
- Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
- BLT Soup by Meal Planning Magic
- Korean Pan-Fried Fish by Kimchi Mom
- Stove top mac ‘n cheese by Gotta Get Baked
- Deconstructed Enchiladas by In the Kitchen with KP
- Croque Monsieurs by Juanita’s Cocina
- Summer Squash and Mushroom Quesadillas by Chocolate Moosey
- Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
- Pasta with Creamy Kale Pesto by Webicurean
- Baked Spanish Tortilla by Happy Baking Days
- Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
- Chicken Pasta with Spinach and Beans by The Lemon Bowl
- Tomato Pie by My Catholic Kitchen
- Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
- Tomatillo Chicken Stew by Small Wallet, Big Appetite
- Pollo a la Crema by La Cocina de Leslie
- Baked Tilapia Fish Tacos by Home Cooking Memories
- Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
- Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
- Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
- Ricotta – Tofu Tomato Toasts by Yummy Smells
- One Pot Spicy Asian Chicken and Rice by Hezzi D
- Turkey Italian Brown Rice Casserole by Momma’s Meals
- Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
- Kung Pao Shrimp by Mangoes and Chutney
- Cashew Chicken Stir-fry by Diabetic Foodie
- Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
- Roasted Butternut Lo Mein by The Meltaways
- Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
- Jerk Chicken Chili by Mrs. Mama Hen
- Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
- Steamed Tofu Serve with Fried Mix Vegetables by My Trial’s in the Kitchen
- Pasta with sausage and cherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peas and Bacon by Daddy Knows Less
- Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto
- Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
- Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
- Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
- End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
- Teriyaki Tuna Bowl by Family Foodie
- Weeknight Stir Fry by From Fast Food to Fresh Food
- Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
- Taco Bake by Daily Dish Recipes
- Fried Rice and Black Beans by Mama’s Blissful Bites
- Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
- Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
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!
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!
Curry Chicken Salad
- 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
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!
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
- 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
- Slice tomatoes 1/2 inch thick. Discard the ends.
- 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.
- 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.
- To serve, slather each side of bread with the chipotle mayo and layer fried green tomato, lettuce and bacon. Enjoy!
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.
- 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.
July 9, 2011
This light chicken salad makes a perfect summertime lunch.
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
- 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
- Combine all ingredients in a large bowl and stir to combine.
- English Muffin Mini Pizzas & Pizza Pasta Recipe (crazyadventuresinparenting.com)
- Healthy Recipe: Whole Wheat Nooks and Crannies (fitsugar.com)