Tuesday, April 17, 2012
Salad Days 372, 373, 374 and 375
Sunday, April 15, I made a spinach salad with tomatoes, cucumbers, and Italian dressing to go with Mexican rice and chicken cooked in green sauce. It was a hit!
For lunch, Monday, April 16, H helped me make Zesty Chicken Soup. It was a great way to get veggies in the day. We placed about a pound of chicken (a quart of my home canned chicken), and 4 cups of water in a Dutch Oven. We then added 1 onion all chopped up, 2 celery ribs, chopped, 3 tsp of minced garlic, 1 can of Mexican diced tomatoes, a jar of our home canned tomatoes, 1 can of tomato sauce, 1 cup of salsa, 3 medium zucchini's all chopped thinly, 2 medium carrots, chopped, 1 cup frozen white corn, 1 can green chilies, 3 tsp cumin, 2 tsp chili powder and 1 tsp basil. We let it simmer for about 20 minutes. I entered all the ingredients into a calorie calculator and found out it was about 200 for 1 1/2 cup serving. Yummy!
For dinner we made coleslaw to go with creamy rice and fish. I have to admit, we cheated a bit and used store bought coleslaw dressing to go with our cabbage.
Today, Tuesday, April 17 we made fruit salad with cantaloupe, honeydew melon, pineapple, and mixed berries. I love a good fruit salad. I can't wait until fruit is more in season! Soon. Very soon.
I also made these yummy California Chicken Wraps. For these wraps I put 1 TBS of hummus on a tortilla wrap. Then I put shredded chicken, chopped roasted sweet red peppers, soy cheese, thinly sliced tomatoes and fresh basil on the wrap and rolled it. Wow! It was good! The recipe book said that one wrap was just under 300 calories. It was yummy and it was filling.
H loved them. She even took an extra one to choir so that she would have a yummy snack before play practice. I have to admit. This was the best wrap I've had in a long time. We will be making this recipe again!
For dinner I made an Antipasto Salad. I whisk together 1/4 cup olive oil, 2 TBS balsamic vinegar, 1 clove garlic minced, 1/2 tsp. sugar, 1/2 tsp salt, 1/4 tsp black pepper and set it aside. Then I mixed 1 pint cherry tomatoes, 1 can artichoke hearts, drained, 1/4 cup feta cheese, 1 cup kalamata olives, 1/4 fresh basil, and 1 can of drained garbanzo beans in a bowl. I added the dressing mix and let it sit for an hour.
I made Bacon-chicken sandwiches to go with the Antipasto Salad. I made my sandwich on GF bread. For everyone else I used those thin hamburger bun things I found at the store. I baked the chicken after I smashed it between wax paper and sprinkled it with Cajun pepper spice. I also used turkey bacon to save on calories. I assembled the sandwiches by putting 1 tsp of mango chutney on each bun and stacking the chicken piece, two pieces of bacon, a thin tomato slice, soy cheese, and baby spinach. It was so yummy! This is another repeat recipe! Switching out a few things dropped the calories from 599 in the recipe to 470 calories. Not bad!