I have been experimenting with my chicken salad. I have never been one for a salad with a TON of mayo, and in an effort to be healthy, I have been looking for ways to cut back on fat.
With that in mind, I have been trying to find a substitute for the mayo in my chicken salad.
I started by replacing all of the mayo with fat free plain greek yogurt. It wasn’t bad….but it wasn’t good either. I ate it, but I can’t say I was looking forward to ever eating that again. Sigh….I figured I would play with the ratio of mayo to yogurt and FINALLY came across the perfect combination – 2/3 yogurt to 1/3 mayo. Low fat, delicious, and as an added bonus – extra protein from the yogurt. Now I just need to eat it on greens and not in a roll….baby steps people, baby steps!
The other white meat! Anyone else remember those idiotic commercials?
Anyway, I picked up a pork tenderloin and a bag of baby potatoes. I roasted the pork and potatoes in the oven and made a batch of coleslaw. Things are work have been hectic and I just don’t seem to have enough hours in the day. It was nice to be able to make the coleslaw, put it in the fridge while the meat and potatoes cooked. It gave me time to read three of the over 100 reports that I need to read, score, and rank as part of our program review process at work. I got picked to be task force chair so in addition to reading, scoring, and ranking, I also need to keep my team on track, book rooms, order supplies, etc in addition to my day job. This is going to be a very long winter, wish me luck!
Holy cow, in the last few weeks there have been no less than five babies born. Four girls and one lovely, little boy.
One of those beautiful baby girls was born to my friend Cat and her hubby. I promised I would make them dinner after she was born and I always keep my promises.
So many folks in our area bring pasta dishes to new parents, which is lovely, but by the second week you are tired of looking at another pan of baked ziti. I on the other hand, go in the complete opposite direction and make something with absolutely no cheese or tomatoes. I make a Hawaiian Pork dish. You start by dicing and browning pork tenderloin. After the pork is browned, I put it in a bowl, and brown the peppers and onions. I like to use red, orange, yellow, AND green peppers because they look so darn pretty. Once the veggies are tender, put them in the bowl with the meat. Add one can of pineapple chunks and a mixture of soy sauce and cornstarch to the frying pan. Whisk until thickened, toss with the meat and veggies and bake for approximately 35 minutes until hot and bubbly. I serve it over rice. It transports easily once cooled, and it re heats beautifully. More importantly, since everything is cut into bite sized pieced, it is really easy to eat while holding a new born baby!
Since I was stopping over in the morning, I also made a batch of chicken salad for lunch. I served that over a bed of greens with a loaf of ciabatta bread. Healthy, quick and easy to eat, everything you need to feed lunch to a new Mommy. Congratulations Cat! Your daughter is beautiful, thanks for letting me stop by and hold your bundle of joy.
This week has been hot….really hot….and humid. I just haven’t felt like eating big, hearty, heavy meals. I figured a nice big salad with yummy grilled chicken was the way to beat the heat while satisfying our hunger.
The hubby has simple tastes, he likes lettuce, a bit of red onion, a sliced hard boiled egg, sliced grilled chicken and a ton of croutons. I on the other hand, opted for more veggies, a good handful of marinated hot peppers, olives, and a little bit of goat cheese along with some diced chicken.
I honestly didn’t even use dressing, the vinegar from the peppers combined with the creamy goat cheese was all I needed. I had made a batch of mini loaves of sourdough bread over the weekend. I was smart enough to put them in the freezer so they would be ready to add to our weeknight dinner. Because they are so small, it doesn’t take long for them to thaw and the hubby took the time to heat the bread on the grill when he was cooking the chicken. Perfect hot summer day dinner if you ask me!
I stopped by the store on my way home to pick up two thick cut, boneless pork chops. The hubby was nice enough to grill them for me and top them with some store bought BBQ sauce.
While he was grilling the chops, I made a batch of oven cooked french fries for his starch. It is really, really hard to resist potatoes, but I thankfully, I was successful.
Since we had lettuce in the fridge that needed to be used up, I made us both really nice tossed salads as our vegetable. I am so grateful that he hubby is happy eating salad with his meals, it makes summer dinners a snap to get on the table after a long day at the office!
Since we had some leftover grilled chicken and we really enjoyed the grilled chicken salads last week, I decided to do it again for dinner this week.
This is a picture of my salad, I used three different kinds of lettuce – spinach, arugula, and kale. I diced up some cucumbers, added a bunch of cherry tomatoes, a little diced red onion, a few marinated peppers, a little goat cheese, and finally a hard boiled egg.
I didn’t even need to add dressing to the salad, between the vinegary bite of the peppers and the creaminess of the goat cheese, the salad was perfect without adding anything additional.
I heated up the left over garlic knots for the hubby and we dug in! He is so very happy about eating salad out of a big bowl, crazy the things that make an impression of people, isn’t it?
Hopefully you are all enjoying beautiful weather where you are, thankfully our days are long, the temperatures are warming up and the plants are all thriving. I LOVE this time of year!
Holy cow that was one intense semester, I don’t think I have ever worked that many hours or days in a fifteen week span. Thankfully, Commencement is over and our Friday’s off have started. I took Thursday as a vacation day and that means I have FIVE WHOLE DAYS OFF IN A ROW! It’s a miracle!
The day after Commencement I usually treat myself to a day a the spa and this year was no exception, I spend the day being pampered and didn’t even hit 10,000 steps on my FitBit. The hubby was coming home Thursday night, I knew I would be tired, and the weather has FINALLY warmed up. I wanted something light and simple for dinner. I settled for picking up a package of boneless, skinless chicken breasts and marinating them with garlic and herbs.
I grabbed two different kinds of lettuce – baby romaine and baby arugula – some red onion, yellow pepper, cucumber, tomatoes, and goat cheese. I diced the veggies, washed the cherry tomatoes before leaving for my appointments. All I had to do when I got home was grill the chicken and assemble the salads.
I served the salads in two large mixing bowls. At first the hubby wasn’t thrilled with the idea of eating out of a large bowl, but once I showed him how easy it was to toss it with the dressing and add in the diced chicken, he was a believer.
As an added bonus – there were very few dishes to wash!
It was delicious, so light, so healthy, exactly what I needed after a long and stressful week at work!