Trying to utilize vegetables and a little less oven time, here are a couple of recipes to incorporate into your summer menus!
Southwest Chicken Salad
A bag of chicken nuggets (we like honey flavored, but the buffalo are yummy also), cooked up and cut into bite size pieces
A bag or two of Romaine lettuce (ah, heck, just use whatever lettuce,greens, you like and as much as you can handle)
A can or two of black beans
2 cans of Mexicorn (in a pinch regular can corn works fine, too—ask me how I know this….)
Spicy Ranch dressing (as much as you want)
Now the recipe is to mix it all up and serve. HOWEVER. In our house we have some, well……picky eaters, so we just put each ingredient into a separate bowl (so sad for the “dish” person that day) and people can add and mix as they like. Overall, it’s a hit!
I have yet to make this, but if I get to the produce store today, it’s on like Donkey Kong! You can click HERE for the link and the recipe!! YUM, YUM, YUM!
We had an abundance of tomatoes in the garden thanks to Hubby’s green thumb so we made some homemade salsa. OH, MY!!! Delicious. The recipe I’m going to give you calls for canned tomatoes, I used fresh. Now….in total disclosure here, I need to tweak my recipe because it was quite watery…so either due to the tomatoes OR perhaps put the blender on a lower setting and for a shorter time. Who cares…Get some Tortilla chips shaped like a spoon and it’s A-OK by me.
1 Large Can Plum tomatoes
1 Stalk Cilantro
1 Clove Garlic
Several slices of jalapeno
Mix in Food processor or blender
Add in: juice from 1 lemon or lime, 1-1 1/2 Tbsp Cumin, 1- 1 1/2 Tbsp Adobo, salt, pepper to taste, sit in fridge overnight. Enjoy!
Pina Colada Breakfast Protein Smoothie
1 cup cottage cheese
1 cup skim
1/4 cup flaked coconut
1 cup pineapple
1 scoop protein powder
Add ice. Blend. Should make a couple servings!