Tuesday, June 30, 2015

Summer Salad

Using bountiful and colorful summer produce makes this summer salad a real treat. 

The flavors are brought forth through a delicious roasting of veggies, and a splash of balsamic and maple syrup.  It’s a summer salad that is sure to become a tradition. 

Summer Salad – Adapted from Oh She Glows

Ingredients

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 can (14 oz) corn (or 3 cobs, fresh)
  • 1 zucchini
  • 1 summer squash
  • Olive oil, to taste
  • Sea salt, to taste
  • Pepper, to taste
  • 1 can (15oz) black beans, rinsed and drained
  • 1/4 tsp. minced garlic
  • 2 T balsamic vinegar
  • 1 tsp. olive oil
  • 1 tsp. maple syrup
  • 1 tsp. Dijon mustard
  • 1 tsp. dried parsley
  • Splash of lime juice, if desired

Directions

Begin by preparing the veggies – dice the squash, bell peppers, and zucchini into 1-inch cubes.  Then, remove the corn kernels from the cobs, or just use 1 can (14-15oz) of corn (rinsed and drained). 

Arrange all the veggies on a lightly greased tray (I sheet cake sized pan), and sprinkle with olive oil, salt and pepper. 

Roast the veggies at 425 for 15-20 minutes. 

Place the roasted veggies in a large bowl along with 1 can (15 oz) black beans (be sure to rinse and drain the beans!). 

Stir to combine. 

Then, combine together: olive oil, balsamic vinegar, garlic, parsley, maple syrup and Dijon mustard.  Stir well. 

Drizzle over the salad and stir to combine. 

Serve immediately while warm, or chill and serve cold.  You can eat it as a salad or with chips as a salsa. 

Bring on summer!

Monday, June 29, 2015

Menu Plan–June 29

Our summer menu planning is in full swing.  Grilling, salads, fresh fruits and veggies and summer flavors are something we look forward to every year. 

Last week, we enjoyed our sweet potato and kale chicken patties – oh, my!  We love these.  The next time we make these, our kale will be ready in the garden.  I’m sure I’ll make some kale chips to go along with these. 

On to our week this week:

Breakfasts
Breakfast Burritos {freezer}
Granola
Berry Baked Oatmeal
Whole Wheat Waffles

Monday
Baked Pasta with Tomatoes and Mozzarella {new}
To do: Thaw chicken

Tuesday
Grilled Pineapple Chicken Foil Packets {new}, Brown Rice
To do: Make pesto and buns

Wednesday
Chicken Pesto Sandwiches, Sweet Potato Fries
To do: Make bread

Thursday
Roasted Tomato Sandwiches, steamed veggies
To do: Thaw pork chops

Friday
Grilled Pork Chops with Tomato and Zucchini {new}

Saturday
BBQ!  Potato salad, Garlic & Onion Brats, Crockpot Baked Beans, Corn, Fruit Pizza

Enjoy the week!

Sunday, June 21, 2015

Menu Plan–June 21

Our menu highlight last week was a tie – Lentil and Brown Rice Tacos (Crockpot friendly!) and Grilled Pizza. 

I’d probably give the edge to the grilled pizza because, well, it’s grilled pizza. 

If you haven’t made grilled pizza before, do so!  15 minutes and dinner is ready.  Plus, it’s grilled pizza. 

Now, onto the menu this week:

Breakfasts
Breakfast Burritos {freezer}
Granola
Berry Baked Oatmeal
Whole Wheat Waffles with Strawberry Rhubarb Sauce

Sunday
Brussels Sprout & Sweet Potato Salad {new}, Garlic & Beer Marinated Chicken {new}
To do: Make buns

Monday
Sweet Potato and Kale Chicken Patties, Peasant Herb Summer Veggies {new}
To do: Thaw chicken, dice bell peppers

Tuesday
Sweet and Sour Chicken, Brown Rice, Steamed Broccoli
To do: Prep veggies, prep extra for primavera

Wednesday
Roasted Corn, Zucchini and Tomato Pasta {new}

Thursday
Leftovers
To do: Thaw ham

Friday
Tortellini Primavera {new}
To do: Thaw chicken

Saturday
Grilled Chicken {new} and Veggie Kebobs

Dessert: Raspberry Rhubarb Shortcake

Thursday, June 18, 2015

Pulled Chicken Parmesan Wraps

Life with an almost 5 month old is hectic and fun.  Although my academic year job is done, the work doesn’t really end.  Summer is research work time, and that is a little harder to do this summer with my little peanut at home with me.  Thus, blogging has taken a back seat around here.   

The good news is, we’re still eating over here, so I am still cooking.  It’s just taking me a lot longer to post.  Since I have less time available to cook during the day, I have been working on some great summer meals – light, quick and perfect for this time of year. 

Chicken Parmesan is typically a really heavy dish and I wanted to lighten up the taste.  I went for shredded chicken, and caramelized tomatoes, which was the perfect combination. 

Pulled Chicken Parmesan Wraps

Ingredients

  • 12-14oz cooked, shredded chicken (I used canned)
  • 1 C tomato sauce
  • 1 tsp. basil, divided
  • 1 tsp. oregano
  • 1/4 tsp. minced garlic
  • 1/4 tsp. minced onion
  • 4 whole wheat flour tortillas
  • 1/4 C Parmesan cheese
  • 1 C cherry tomatoes, halved
  • 1 tsp. olive oil

Directions

Combine shredded chicken with 3/4 tsp. basil, 1 tsp. oregano, 1/4 tsps each garlic and onion in a large microwave safe bowl. 

Stir in tomato sauce. 

Heat for 3-5 minutes in a microwave oven to warm the chicken throughout. 

Meanwhile, sauté the cherry tomatoes in olive oil in a skillet over medium heat until softened and caramelized. 

Fill a tortilla with 1/4 of the chicken filling, top with 1/4 of the Parmesan cheese. 

Roll up and top with cherry tomatoes. 

Serve warm and enjoy. 

Makes 4 tortillas. 

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