BBQ Chicken and Veggie Salad

Been using the BBQ... it's awesome. I had some veggies and chicken I wanted to BBQ and threw them together in a salad.

Things I've learned about BBQ-ing:

- leave the food alone. If you want those pretty grill marks, don't touch it!

- don't put any sauce with sugar in it on the food until the end. Or else, you'll get burnt food.

- let any meat rest before you slice it

Remember these rules and you'll have good food (don't learn the hard way, like me).

Here's how I made the salad:

1 chicken breast, grilled and covered in some BBQ sauce, sliced

Romaine, chopped

Grilled veggies (zucchini, asparagus and yellow bell peppers), chopped

For the dressing

1 tbsp BBQ sauce

1 tsp sweet chili sauce

Slightly spicy and sweet! So good!

Taco Salads

The best thing about ordering a taco salad out is the crispy fried shell. However, it's not that good for you. Go figure... Anyway, I have found the solution!! I made my own crunchy taco shell 'bowl' and got all the satisfaction of a restaurant meal.

Here's what you need...

an empty tin can, rinsed and the paper removed

a tortilla

a baking sheet

Here's what you do...

Heat oven to 350 degrees. Line your baking sheet with parchment or foil, if you'd like to. Place the tin can upside down on the baking sheet.

Microwave your tortilla for 10 seconds or so until its very pliable (read: bendy). Lay the tortilla on top of the can and sorta wrap it around the can. It won't stay put but you'll get a nice taco shell shape.

Bake for 10-15 minutes until crispy, not burnt so keep an eye on it. Enjoy!

Banging Good Shrimp Salad

It's been hot here lately, so I've been making a lot of salads. Not having air conditioning, I've got to do everything I can to not add heat to the house, but turning on the oven for example. No way!! I'd roast!

This salad was very simple and the dressing it a fun new twist that's slightly spicy but creamy and kinda sweet too. *Note: I did not name this recipe.*

Banging Good Shrimp Salad

Adapted from SkinnyTaste.com

Ingredients for 4 servings (5 WW+ points per serving)

Sauce:

5 tbsp mayo

3 tbsp Thai Sweet Chili Sauce

1 tsp Siracha (to taste)

Shrimp:

1 lb shrimp, shelled, deveined, tails on

2 tsp cornstarch

1 tsp canola oil

Salad Stuff (lettuce, cucumber, onion, shrooms, asparagus, etc)

Directions

Mix sauce ingredients together and set aside.

Heat canola oil in a large pan til very hot. Mix the cornstarch and shrimp until evenly coated. When the oil is hot, add the shrimp and cook 2 minutes on each side.

Remove from pan and mix with sauce. Add shrimp to your salad and you're done! Enjoy!

Mexican Cobb Salad with Grilled Shrimp and Cilantro LIme Dressing

A great low maintenance meal for when it's hot! It's been 90 degrees around here and my house is toasty (no AC). This was a perfect light meal and easy to prepare. Plus, the dressing is great and I can use it on something else, I'm sure!

Mexican Cobb Salad with Grilled Shrimp and Cilantro Lime Dressing

Adapted from SkinnyTaste

Ingredients

(makes 1 salad with extra shrimp and dressing)

Shrimp Marinade:

12 frozen, peeled, deveined shrimp

1 tbsp olive oil

1/2 lime, juiced and zested

1 clove of garlic, minced

Salad

1 c spinach

1/4 c cucumber, diced

1/4 c avocado, diced

1/4 c canned black beans, rinsed

1/4 c corn, frozen and thawed

1 tbsp red onion, diced

Dressing

1/4 c low fat buttermilk

1 tbsp mayo

2 tbsp light sour cream

1/4 c cilantro

1 clove garlic

Salt

Pepper

Directions

Combine marinade ingredients and let the shrimp sit for 30 minutes.

Chop your veggies and prepare your salad.

Mix all dressing ingredients together in a blender and let whirl until its a smooth dressing.

Heat a grill pan to medium-high heat. Cook the shrimp for 2 minutes on each side.

Assemble your salad with half of the shrimp (or so) and 1 tbsp of dressing (or so). Enjoy immensely!

Coconut Chicken, Spinach Salad with Honey Mustard Dressing

My sister turned me on to this awesome food blog, www.skinnytaste.com. It is excellent!!! Her recipes are easy and the photography makes me hungry every time! I highly suggest you check it out because I'm sure you're going to love it. (by the way, it's a Weight Watchers website and she does all the points for you!)

This was the first recipe I made from her and I was blown away by its simplicity and how delicious it was!!

Coconut Chicken, Spinach Salad with Honey Mustard Dressing

Adapted from SkinnyTaste

Ingredients

6 chicken tenders

6 tbsp shredded coconut

1/2 c bread crumbs

1/3 c egg whites

Salt

Pepper

Olive oil spray

6 cups spinach

3/4 c carrots, sliced

3/4 c mushrooms, sliced

3/4 c cucumber, sliced

Vinaigrette

1 tbsp oil

1 tbsp honey

1 tbsp white vinegar

2 tsp dijon mustard

Directions

Whisk all vinaigrette ingredients, set aside.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Combine coconut, bread crumbs, and salt in a bowl. Put egg whites in a another bowl.

Lightly season chicken with salt and pepper. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on the baking sheet. Lightly spray with cooking spray and bake for 30 minutes turning halfway, until chicken is cooked through.

Place 2 cups greens on each plate. Divide carrots, cucumber and mushrooms evenly between each plate. Slice chicken on the diagonal and place with the greens. Divide dressing between each salad, about 1 tbsp each.

Antipasto Salad

Sorry guys! Forgot to take a picture of this one! I made this salad for an Italian themed family dinner. The dressing is so light and delicious! And the whole recipe is a cinch because all you have to do is cook the pasta, blend the dressing and assemble the other ingredients.

Antipasto Salad

Adapted from Giada DeLaurentis

Ingredients

Dressing:

1 bunch fresh basil, stems removed

1/4 c red wine vinegar

1 clove garlic

1 tsp Dijon mustard

1/2 tsp salt

1/2 tsp pepper

3/4 c extra virgin olive oil

Salad:

1 lb fusilli pasta

1/2 c hard salami, cut into strips (about 3 oz)

1/2 c smoked turkey, cut into strips (about 3 oz)

1/4 c provolone cheese, cut into strips

1/4 c grated Asiago or Parmesan cheese

1/4 c chopped olives (your favorite kind)

3 tbsp roasted red peppers, cut into strips

1/4 tsp salt

1/2 tsp pepper

Directions

Dressing: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Greek Layer Dip with Pita Chips

I made this for a church holiday potluck and it was HIT!!!! I didn't want to bring cookies or treats because I figured everyone else would. I needed a lovely savory dish that would impress and be delicious! This was it! I will definitely be making this for other potluck type events in the future. It's especially easy because you're only cooking one part and the rest you just assemble!

*Note: If you don't have a trifle dish (you should buy one) then use a nice glass bowl where you can see the layers.

Greek Layer Dip with Pita Chips

Adapted from Food Network Magazine

Ingredients

2 tsp Greek seasoning

1 lb ground turkey (recipe called for lamb, but I don't eat lamb, so turkey...)

1 tsp garlic salt

1 16 oz container prepared hummus (Trader Joe's)

1 1/2 c tzatziki (Trader Joe's)

1 c shredded lettuce

2 tomatoes, diced

1/2 red onion, sliced

1/2 c kalamata olives, chopped

1 4 oz container crumbled feta cheese

Directions

In a large skillet, brown the ground meet with the garlic salt and Greek seasoning. Drain and set aside.

In the dish of your choice, spread the hummus on the bottom. Top with a layer of ground meat, then the tzatziki. Layer with lettuce, tomatoes, onion, olives, and feta. Serve at room temp with pita chips!

Grilled Chicken Salad with Parmesan Breadcrumbs and Sundried Tomato Dressing

Guys... remember how I said that steak salad was amazing? Well, this one is A-mazing! I cannot even describe how delicious the dressing is and how easy it is to bring together. And the breadcrumbs... ugh... I died and went to delicious crunchy breadcrumb heaven. Try this one!!! Do it. Go ahead. I'll wait...

This was another of those lighten up comfort food meals they were doing. This is they healthier take on Chicken Parmesan. Don't get me wrong, I love cheesy delicious chicken in marinara, but this is actually way better than the real thing!

Grilled Chicken Salad with Parmesan Breadcrumbs and Sun dried Tomato Dressing

Adapted from the Food Network Magazine

Ingredients

1 plum tomato, halved

4 sun dried tomatoes packed in oil, plus 2 tbsp of the oil

2 tbsp balsamic vinegar

1 clove garlic

1/2 tsp dried oregano (I had fresh from my cute herb garden so I used that. It's about twice the dried)

1 bunch fresh basil, torn

1/2 c grated Parmesan

Salt and pepper

2 skinless, boneless chicken breasts (about 1 lb)

3 tbsp extra virgin olive oil

1 c breadcrumbs (I had frozen left over french bread which I just threw into the food processor to make my own, but you can use store bought too)

2 tbsp chopped fresh parsley

8 c greens (Italian salad blend, arugula, or whatever. I used spinach)

8 oz bocconicini (small mozzarella balls), quartered

Directions *this is supposed to be done on the grill. I will write it that way and then tell you how I did it on the stove*

Preheat grill to high. Puree the plum tomato, sun dried tomatoes and oil, vinegar, garlic, oregano, a few basil leaves, and 2 tbsp Parmesan in a food processor or blender until smooth. Add 2-3 tbsp water, if needed to thin. Season with salt and pepper.

Halve the chicken breasts horizontally to make 4 1/4inch thick cutlets. Brush with extra virgin olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 min, then turn and grill until cooked through, another 4 min. Transfer to a cutting board.

Heat the remaining 2 tbsp extra virgin olive oil in a skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper, and cook, stirring occasionally, until golden (2min). Add the remaining 3 tbsp plus 1 tsp Parmesan and the parsley. Cook until toasted, about 1 more min.

Toss the salad greens and the remaining basil in a large bowl. Cut the chicken into pieces and add to the green along with the mozzarella. Toss with the dressing, then sprinkle with breadcrumb mixture.

*Non-grill method: put 2 tbsp extra virgin olive oil in a heavy bottom pan (I used cast-iron) and bring to medium-high heat. Add chicken breasts. Sear on one side (4 minutes or so) then flip and let cook through (another 4-5 minutes). Transfer to a cutting board to rest, then slice.*

Roasted Pepper Pasta Salad

This is a great light dish for summer. It'd be perfect to bring to a bbq or party! Super easy and if you used whole wheat pasta (which I didn't) it could even be called healthy.

Roasted Pepper Pasta Salad

Adapted from Food Network Magazine

Ingredients

Salt and Pepper

12 oz rigatoni

2 bell peppers (red and/or yellow), halved, stemmed and seeded

6 cloves garlic, unpeeled

1/4 c almonds

1/3 c extra virgin olive oil

1 lemon

8 oz bocconcini (small mozzarella balls)

1 bunch fresh basil, leaves torn

Directions

Preheat the broiler. Bring a pot of salted water to boil. Add the pasta and cook as label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside.

Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7-8 minutes. Transfer the peppers to a bowl and cover with plastic wrap; set aside for 5 minutes.

Heat a dry skillet over medium-high heat. Add the almonds and toast, 4-5 minutes. Let cool then chop coarsely.

Squeeze the garlic from its skin onto a cutting board. Add 1/2 tsp salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste, drizzle with olive oil. Finely grate about 1 tsp lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, paste, 1 tsp salt and pepper to taste.

Steak Spinach Salad with Sour Cream Potatoes

Umm... this is freakin fantastic! While I was eating it for lunch today, I was mentally patting myself on the back (maybe physically too, but only Dixie knows and she's not talking). You HAVE to make this. If you have a steak loving person in your house, they will worship the ground you walk on for it!

I got this recipe from my Food Network Magazine in a section where they were trying to lighten up comfort food dishes. This was a lightened up version of Steak and Potatoes. SO GOOD! The recipe is written to do on the grill and I'll write it that way first. On the bottom of the post, I'll write how I did it since I don't have a grill... yet.

Steak Spinach Salad with Sour Cream Potatoes

Adapted from Food Network Magazine

Ingredients

2 medium russet potatoes (or whatever potatoes you have)

3 tbsp olive oil

1/2 c sour cream

2 tbsp buttermilk (I never have buttermilk so I used regular milk. Take that!)

1/4 c chopped fresh chives

Juice of 1/2 lemon

Salt and pepper

1 3/4 lb boneless sirloin steak (I had top round london broil)

1 red onion, sliced into thick rings

6 oz baby spinach

2-3 tbsp steak sauce

Directions

Preheat oven to 400 degrees. Pierce potatoes with a fork and brush with olive oil. Bake on oven rack for 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives, lemon juice, salt and pepper. Stir in the potatoes.

Meanwhile, preheat the grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4-5 minutes more for medium rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest (the steak should rest for 15 minutes).

Roughly chop the onion rings and toss with the steak sauce, spinach, a bit of olive oil and salt and pepper in a bowl. Thinly slice the steak. Divide the salad mix, steak and potatoes among your plates and enjoy!

**Non-grilling method: Turn oven on to 400 degrees. Get a cast-iron pan screaming hot, like almost smoking. Put olive oil, salt and pepper on the steak and throw it in the pan. Let it caramelize on one side and flip. At that point, put the cast-iron pan in the oven and let cook for about 20 minutes for medium rare. For the onions, chop them into desired slices and caramelize in a skillet with a bit of olive oil for 20 minutes while the steak cooks.

Merlot Salad

This is a fruit salad and cole slaw hybrid. Since we are girls, I knew my ladies would appreciate a salad or at least something with nutritious content. It was really tasty and refreshing and easy to pull together. I'm sure the longer it sits in the dressing, the more delicious it becomes too.

Merlot Salad

Adapted from www.barefootwine.com

Ingredients

1 c shredded carrots

2 c shredded green cabbage

1 c green apple, cut into small pieces

1/2 c cranberries, rehydrate in merlot

2 tbsp slivered almonds, toasted

Dressing

1/4 c light sour cream

1 green onion, minced

1/2 lemon, juiced

1 tsp mustard

1 tsp extra virgin olive oil

1 tsp vinegar (I used apple cider vinegar)

3 tbsp Merlot (from cranberries)

1 tsp orange zest

1-2 tsp agave nectar (or honey), as needed to sweeten dressing

Directions

Reconstitute cranberries by adding 3 tbsp merlot and letting sit 5 minutes or so. Prepare fruit and veggies. Make dressing in the bottom of your serving bowl. Combine all ingredients. Season with salt and pepper.

Melon Salad with Lemon Mint Dressing

When I asked my aunt what she wanted on her menu, she said something melon. Because she's a vegetarian, I couldn't do melon wrapped in prosciutto and didn't want to serve wedges of cantaloupe or honeydew. I found this in my old binder of recipes that I must have printed years ago. This is so refreshing and came out really delicious. The plus side is that you use a simple syrup, so even if you didn't get the ripest melon it'll be sweetened up with the dressing.

Melon Salad with Lemon Mint Dressing

Ingredients

4 cups melon (I used 2 c each cantaloupe and honeydew), remove using a melon baller
1 bunch mint
1/2 c sugar
1/4 c water
1/4 c lemon juice

Directions

Combine water and sugar in a saucepan. Cook over medium heat till just boiling and sugar dissolves. Set aside to cool.

In a blender, combine mint, lemon juice, 1/4c of cooled syrup. Blend and top melon with desired amount of dressing. I didn't use all of it, so add some, taste it, add some, taste it, etc.

Scallop Ceviche

This was probably the recipe that I was most excited about trying. I enjoy ceviche but had never dared to make it. This was AMAZING! It was so easy and delicious. The texture of the scallops is silky and the other ingredients give it a great salsa feel. Try this!

Ceviche
Adapted from Emeril Lagasse

Ingredients

1 pound fresh scallops (when you buy them, make sure they smell like the ocean- not fishy)
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin

Directions

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.

Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour and serve.

Caramelized Onion and Grapefruit Salad

I saw this recipe made on a cooking show and it looked delicious! I know it sounds different, but it is a great combination. I made this to go along side salmon with citrus salsa verde and herbed quinoa. My guests were very impressed and gave it a 5.05 out of 5 stars!

Caramelized Onion and Grapefruit Salad
Adapted from Giada De Laurentis

Ingredients

Caramelized Onions:
3 tbsp olive oil
2 onions, thinly sliced
1 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper

Dressing:
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey (I substituted agave nectar which is better for you and delicious)
1/4 c extra-virgin olive oil
Salt and pepper

Salad:
2 pink grapefuits
1 head romaine lettuce, thinly sliced
1 large fennel bulb, trimmed and thinly sliced (only use bulb, cut off fronds and save for another use)
1 small cucumber, peeled, seeded and thinly sliced
3 scallions, finely sliced
1 tbsp fresh thyme leaves, chopped

Directions

Caramelized onions: In a large skillet, heat oil over medium heat. Add onions, balsamic vinegar, salt and pepper. Cook, stirring occassionally until the onions are a deep golden brown, about 20 minutes. Set aside to cool.

For the dressing: In a small bowl, whisk together red wine vinegar, lemon juice and honey. Slowly whisk in EVOO until blended. Season with salt and pepper.

Salad: Peel and trim ends from each grapefruit so it sits up on its 'bottom.' Cut along peel down to fruit flesh, taking off all the white pith. Cut along membrane on both sides of each segment to get individual slices of grapefruit. Add lettuce, fennel, cucumber, scallions and thyme. Pour dressing over and toss adding caramelized onions on top.