Post Turkey Week
I traveled down to Charleston, SC with fiance and pup in tow to spend Thanksgiving with family. This picture below of my niece on her birthday (the day after Thanksgiving) pretty much sums up my eating habits during the recent holiday.
We eat pretty healthy on a daily basis, so I didn't feel overly guilty for splurging on tons of food during an amazingly awesome Thanksgiving dinner, Pecan Pie Cheesecake, and birthday cupcakes. However, the vacation and the holiday is over, so its back to better food decisions. This weeks' recipes have a bit of a salad theme going on. When we came back from travelling, it was late on a Sunday night, and there was no way we were going to get a solid meal prep session in before starting a crazy work week. So instead, we bought a bunch of veggies, spinach, and grilled up a ton of chicken. We also used whatever we had in the apartment, and made various salads for lunch and dinner all week. We forgot how versatile and creative we could get with just a few ingredients and different dressings. They were also quick and easy to put together. We varied the recipes this week just a little bit. You'll notice some avocados missing from our pictures... mostly because the avocados we brought home were no where near ripe yet! Salads are easy to customize, so have fun with them! On a side note, the Skinny Southwest Chicken Appetizer is aaaamazing! We ate some earlier with some chips, and are totally bringing this recipe to the next gathering we attend. It was so easy, healthy, and delicious that we feel it would be a hit!
Skinny Southwest Chicken Appetizer
http://www.yellowblissroad.com/giveaway-and-skinny-southwest-chicken/
Ingredients:
Directions:
Can be served immediately, but if possible, allow to marinate in the refrigerator for at least an hour.
Southwestern Chopped Salad with Buttermilk Ranch Dressing
http://juliasalbum.com/2015/11/southwestern-chopped-salad-with-buttermilk-ranch-dressing/
Ingredients:
Directions:
Cooking chicken:
Assembling the salad:
Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped. Rinse and drain canned black beans and canned corn. Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing. Taste the salad, and definitely add some salt, to taste. Adding just the right amount of salt at this point will really bring out all the flavors! Top each salad serving with cooked chicken (cubed or sliced into stripes).
Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans
http://www.wellplated.com/slow-cooker-turkey-quinoa-chili/print/
Ingredients
Directions:
Nutrition Facts: Serving Size: 1 (of 6) Amount Per Serving: Calories: 450, Total Fat: 10g, Saturated Fat: 2g, Cholesterol: 57mg, Sodium: 748mg, Carbohydrates: 51g, Fiber: 7g, Sugar: 5g, Protein: 28g
Grilled Chili Lime Chicken Fajita Salad
http://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/
Ingredients:
Marinade/Dressing:
Salad:
Directions:
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
Spinach and Artichoke Quesadilla
http://thesuburbansoapbox.com/2015/04/10/spinach-artichoke-and-chicken-quesadilla/
Ingredients
Directions
Note: The spinach/chicken mixture can be made a day in advance and stored in an airtight container in the refrigerator. Warm before adding to your quesadilla.
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