Autumn Chopped Salad

So it is winter (not autumn) & girls night was going to happen.  I went on the search for a good salad recipe.  I happened upon this on pinterest.  Well this was great!    Everyone loved it and wanted the recipe.  It would be great anytime of the year - maybe even add chicken and have as a meal.  I can't wait to make it again!  I forgot to take a picture - but believe me it was beautiful!

Autumn Chopped Salad
Source:  Espresso & Cream

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

Directions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Quinoa Salad

I wanted to blog this so I remember it.  I made this salad on a Sunday and had it for lunch the first couple days of the week.  It was perfect!  I'll certainly make again.  Especially in the summer with fresh veggies!

Quinoa Salad

Combine 1 cup quinoa and 2 cups water.
Boil then turn on low and simmer for 15 minutes with a lid.

Add the following:
1/2 cup shredded spinach
1/2 cup red onion
1/2 - 1 cup feta
1 avocado or 1 cucumber

Whisk together 2 TBSP lemon juice & 2 TBSP olive oil.
Mix in.

Salt to taste.

Spinach & Three-Cheese Calzones

It's been a long time! I wanted to make sure I had this recipe saved because I liked it! It served as a quick dinner & great leftovers for lunch. Anything to get the boys around here to eat spinach!

Spinach and Three-Cheese Calzones

Source: Parenting Magazine

Preheat oven to 425, and line two baking sheets with parchment paper.

Thaw a 10 oz. package frozen chopped spinach and squeeze out as much water as possible.

In a medium bowl, mix the spinach with 1 cup part-skim ricotta, 1 cup shredded fontina, 1/4 cup grated pecorino cheese, 1/4 tsp. garlic powder, and pepper to taste.

Slice a 13.8 8oz tube refrigerated pizza dough into 6 equal pieces. Shape into balls, and stretch or roll out on a lightly floured surface to roughly 5-inch circles. Arrange 3 circles on each baking sheet.

Divide the spinach mixtures into 6 equal portions, and spread on one side of each circle, leaving a 1/2 inch border, then fold the dough over the filling. Pinch and crimp the edges to seal. Cut a 1 inch vent in each, and bake until golden, about 14 minutes.

Serve with marinara for dipping.

Almond Chicken Salad

Simple chicken salad is something I really enjoy. We had bought some chicken breasts recently that we had in the fridge. We didn't use them right away and I got nervous of freezing them now. So I roasted them with salt & pepper. I shredded them and placed the meat in a freezer bag. A late work night ~ I remembered the chicken & whipped this together. A great dinner & leftovers for lunch!

Almond Chicken Salad
Source: Paula Deen Food Network

Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
(I added craisins!)

Directions
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds. Serve on bread or crisp lettuce.

BBQ Cheddar Chicken Roll-ups

A super easy, weeknight meal. Not much to it and most of the time all of these ingredients will be on hand. Not even really a recipe but I thought I'd share.

BBQ Cheddar Chicken Roll-Ups
Source: Kraft Food & Family Magazine
Serves 4

Ingredients
1 large green & 1 large red pepper, cut into strips
1 large onion, thinly sliced
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup barbecue sauce
4 whole wheat tortillas, warmed
1 cup shredded cheddar cheese

Directions
Cook and stir vegetables in large non stick skillet on medium-high heat 3 minutes. Add chicken; cook and stir 3 to 4 minutes or until no longer pink. Stir in barbecue sauce; cook in medium heat 3 minutes or until the chicken in done, stirring occaisionally.

Spoon chicken mixture down the center of the tortillas; top with cheese.
Roll up; cut in half.

Smoked Turkey & Chipolte Cream Wraps

This recipe was dug up in a Rachel Ray Magazine. Looking for a way to spice up lunch a bit. It did the trick. Even better the next day.

1/2 cup mayonnaise

1 scallion, finely chopped

1/3 cup fresh mint leaves, chopped (I omitted - not a fan of mint)

1 TBSP finely chopped chipolte chiles in adobo sauce

1 TBSP fresh lime juice

Salt

Four 10 inch flour tortillas

1 lb. deli-sliced smoked turkey

3 cups fresh spinach leaves

1 red bell pepper, thinly sliced

1. In a small bowl, combine the mayonnaise, scallion, mins, chipolte chiles and lime juice. Season with salt.

2. Heat a heavy pan - I used my cast iron skillet - over medium heat. Add 1 tortilla, cook for 15 seconds. Flip and cook for another 15 seconds. Transfer to a plate and cover with a dish towel. Repeat with the remaining 3 tortillas.

3. Spread each tortilla with 2 TBSP of chile cream and top with 1/4 of the turkey, spinach and red pepper, then roll up. Wrap in wax paper and fold ends to secure. Refrigerate. Cut in half and serve.