Recipes from a delightful ladies’ lunch

A few days before Easter I was invited to a luncheon with some pretty spectacular ladies. Our hostess made this adorable edible bunny dip with a bread bowl, rolls, veggies and some spinach dip: It was too cute to just keep for ourselves. I had to share! And look at her centerpiece for just one of our tables… she made the moss/ grass runner herself! I was super impressed! Everything she served not only looked fantastic, it also was delicious. […]

Salad Saturday #8: Italian pasta with shrimp

This week I used some leftover wheat angel hair and a few other ingredients to put together a pasta salad: Here’s what was in it: steamed spinach angel hair with a touch of olive oil steamed shrimp tomatoes fresh mozzarella fresh basil balsamic vinegar Everything was served cold except the spinach, which cooled when mixed with everything else. It was pretty light, yet still filled me up. I served it at dinner, and my husband wasn’t as keen on a […]

Chicken Salad with Apple and Basil: Salad Saturday #6

I found this one to be a refreshing, crunchy twist on a chicken salad. Hope you like it, too… Chicken Salad with Apple and Basil 4 boneless, skinless chicken breasts 4 teaspoons kosher salt 1 teaspoon black pepper ¼ cup fresh lime juice (2-3 limes) 1 Tablespoon rice vinegar 2 Tablespoons brown sugar 4 scallions (white and green parts) thinly sliced 2 Granny Smith apples, diced 1/3 cup roasted peanuts, roughly chopped 2 Tablespoons thinly sliced mint ½ cup thinly […]

Salad Saturday #4… on Sunday

This week I used one of my favorite salad dressings EVER with some of the traditional stuff: “What is all that healthy deliciousness?” you ask… Red Lettuce Spinach Roma Tomatoes A smidgen of yellow onion and reduced-fat Feta Cheese (I still had some in the fridge so on the salad it went!) I also sprinkled a chicken breast with an Italian seasoning mix and baked it in the oven to add it to the salad. To use less dressing and […]

Salad Saturday #3

This week I didn’t eat much salad. I only had one small side salad at a restaurant last night, and although good, it wasn’t all that creative: (arugula, red lettuce, cucumbers, tomatoes, croutons and a vinaigrette) This week I did increase my veggies in other ways, though. One day for lunch I heated up a Lean Cuisine and enhanced it with a cup of spinach and a handful of mushrooms. Basically, I followed the directions on the package to heat […]

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