I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!
Filling:
Toss in a food processor and pulse till chopped.
Serve on romaine lettuce topped with chopped avocado.
Serves 2.
The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.
Dressing:
Combine all ingredients in a small jar and shake.
Salad:
Add to a large bowl drizzle with some dressing and toss to coat.
Serves 2 – 4.
Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.
Chicken
Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.
Bowls:
Divide amount bowls and serve.
So easy – just light the grill and let it do the work.
1 lb chicken thighs
Salt and pepper
2 heads of romain, sliced in half
1 slice of french bread
Tomatoes, quartered
Dressing can be found here
Olives
Grated Parmesan
Heat grill on high. Spray chicken, lettuce and bread with olive oil spray.
Grill bread, chicken and lettuce – put lettuce toward the cool side, cook until you have nice char marks and chicken is cooked through.
Slice chicken. Cut bread into bite size pieces. Divide lettuce, bread, chicken amount plates, drizzle with dressing, too with tomatoes and olives.
Serves 2 – 4.
This may not look pretty but it's tasty and comes together super quick!
1 can black beans, drained
1 can chopped green chilies
1 head of romaine, chopped
1 tomato, chopped
1 avocado, chopped
4 green onions chopped
2 eggs, fried
Jack cheese, grated
Combine black beans and green chilies in a small pot and cook until heated through.
Divide ingredients among two bowls, top with a egg and serve with your favorite salsa.
Serves 2.
I love salad with a warm dressing – truffle oil makes it decadent!
Ingredients:
Vinagrette:
zest and juice of 2 lemons
2 tsp dijon
2 cloves garlic, minced
2 tbsp truffle oil
1 tsp truffle or reg salt
1/4 c olive oil
Salad:
1 tbsp oil
1 lb crimini, sliced thin
1 sprig rosemary
1 tsp salt
1 shallot, sliced thin
1/4 c chopped parlsey
2 tbsp chives, chopped
3 hearts romaine, sliced thin
1/4 c pecorino, shaved
2 tbsp pinenuts, toasted
Salt and pepper
Combine Vinaigrette ingredients in a small jar and shake to combine.
Heat oil in a large skillet over medium heat. Add Mushrooms, rosemary and salt and cook till carmalized. Remove from heat, remove rosemary, stir in parsley and chives.
In a large bowl combine remaining ingredients, drizzle with vingairette and cheese top with Mushrooms.
Serves 4.
This recipe is from F&W. Easy, tasty and healthy = winning combination. I made a few minor changes to up the spice.
INGREDIENTS
CHICKEN
1/3 c olive oil
6 tbsp lemon juice
5 garlic cloves, minced
1 tsp salt
1 tbsp sweet paprika
2 tsp ground cumin
1 tsp ground coriander
1 tap ground cinnamon
1/2 tsp crushed red pepper
1/2 tsp ground turmeric
1/2 tsblack pepper
1 lb chicken thighs
2 medium red onions, cut into 8 wedges
SALAD
1 c crème fraîche
1 tbsp finely grated lemon zest
2 tbsp plus 1 tsp fresh lemon juice
Salt
Pepper
2 tbsp olive oil
4 c romaine lettuce, thinly shredded
1/2 c cilantro leaves
6 scallions, thinly sliced
2 finely chopped jalapeño
Pita bread and green olives, for serving
In a large bowl, whisk the olive oil with the lemon juice, garlic, salt and spices. Add the chicken and onions and turn to coat in the marinade. Cover and refrigerate overnight.
Preheat the oven to 450°. Line a large rimmed baking sheet with foil and arrange the chicken on it skin side up. Add the onions. Scrape any remaining marinade in the bowl over the chicken. Roast for about 40 minutes, until the chicken and onions are browned and the chicken is cooked through. Transfer the chicken to a cutting board and coarsely shred with a knife and fork.
Meanwhile, make the salad In a small bowl, whisk the crème fraîche with the lemon zest and 1 tsp of the lemon juice; season with salt. In a medium bowl, whisk the remaining 2 tbsp of lemon juice with the olive oil; season with salt and pepper. Add the lettuce, cilantro, scallions and jalapeño and toss to coat.
On a large platter, arrange the salad with the chicken, onions, pita bread and olives. Serve with the lemon crème fraîche alongside.
Serves 6.
You can slow cook thus for 8 hours in hour slow cooker or turn on the pressure and cook in your pressure cooker for 20 (about 1 hour from preheat to release).
Ingredients:
1 1/2 chicken thighs
1 tsp salt
12 oz salsa
1 can black beans, rinsed
1 pack of taco seasoning
1 1/4 c frozen corn kernals
Toppings:
Pico de Gallo salsa
Shredded cheese
2 c shredded romaine
Olives
Jalapenos
4 Taco bowls
Place chicken in the bottom of the cooker, sprinkle with taco season, top with black beans, corn and salsa. Cover and cook 20 min on high pressure or 8 hours on low in slow cooker.
When done cooking, shred the chicken and keep warm.
To make tortilla bowls. Spray a large ovenproof bowl with a little oil. Place a flour tortilla shell in and shape like a bowl. Bake at 350 for 10 – 12 minutes until just browning.
Fill with lettuce, chicken, salsa, cheese, olives and what ever else tickles your fancy.
Serves 4 – 6.
This is inspired by Skinny Taste. It takes minute to prepare and tastes out of this world! I served it with grilled romaine and onions, it would also be great in tacos.
Ingredients:
1 lb peeled and deveined jumbo shrimp
1/2 tsp ground cumin
1/2 tsp salt and pepper
1/2 tbsp olive oil
4 garlic cloves, minced
1/4 tsp crushed red pepper flakes
4 tbsp lime juice
2 oz tequilla
1/3 c rough chopped cilantro
2 heads of romaine, halved lengthwise
1 sweet onion, sliced into 1/2 inch thicknslices
1 avocado, sliced thin
Preheat a grill to medium high. Spray lettuce and onions on both sides with olive oil.
Grill veggies until nicely charged on both sides. Remove from grill and set aside.
Combine cumin, salt, pepper, red pepper flakes and garlic in a large bowl. Toss shrimp in spices and set aside.
Heat oil is a large skillet over medium heat. Add shrimp and stir occasional till they start to turn pink and curl, add lime juice and tequila and cook for 30 seconds. Remove from heat and stir in cilantro.
Serve shrimp and sauce over the grilled romaine and onions with avocado.
Serves 2 – 4.
This salad is off the hook good! And oh is easy!!
Ingredients:
1/4 c low fat mayo
1/4 c red wine vinegar
4 cloves garlic
2 tsp dijon
1 tbsp lemon juice
1/2 tsp worcestershire sauce
1/4 tsp tabasco
1/3 c olive oil
Salt and pepper
4 hearts of romaine, halved lengthwise
2 slices of bread
3 oz shaved parmigiano
Combine first 7 ingredients in a food processor and pulse to combine. With the motor running slowly add the olive oil.
Brush the lettuce and bread on both sides with olive oil.
Heat a grill over high heat. Grill bread and lettuce until crips on both sides.
Rip up bread and spread over the lettuce, drizzle with dressing and cheese.
Serves 2.
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