Tuscan Chicken Salad

The other day, my Mom and I got a delicious container of Tuscan Chicken Salad from Patty’s Pantry. I decided to try and copy the recipe from what I noticed in the ingredients, while adding and removing a few things. It is delicious, and a perfect food to snack on throughout the day or have for lunch!

2 boneless, skinless chicken breasts (cooked & shredded)
Salt & pepper
Basil leaves
Parsley leaves
2 tablespoons mayo
1/4 cup sundried tomatoes, chopped
1/2 cup quartered artichoke hearts, chopped
1/2 cup baby spinach, chopped
2 tablespoons feta cheese, crumbled

Season shredded chicken with plenty of salt & pepper.
Add mayo and mix.
Add in remaining ingredients, combine, and refrigerate for an hour to mix flavors.

This recipe is extremely easy and so delicious!




Egg Salad/ How To Hard Boil Eggs

We always have a lot of eggs in my house, so every once in a while I like to hard boil some and save them for lunch or make some egg salad. In this post, I will simply show you the easiest way to hard boil eggs, and how to make a delicious egg salad afterwards.

How To Hard Boil Eggs:
1. Place your eggs at the bottom of a pot in a single layer.
2. Fill the pot (over the eggs) with enough water to cover the eggs by 1 inch.

3. Place pot over medium-high heat, and let sit until water boils.

4. Once water boils, immediately turn off the heat and place a cover over your pot.

5. Let sit with heat off and covered for 15 minutes. Do not take the cover off before the 15 minutes is up because that will allow the heat to escape.
6. After 15 minutes, transfer eggs to an ice bath to quickly cool them after cooking. (Add ice to cold water in a separate bowl).



7. Refridgerate until ready to eat, eat immediately, or make some egg salad!

Egg Salad Recipe:

4 Hard Boiled Eggs, peeled and diced
2 tablespoons light mayonnaise
1/2 tablespoon Dijon mustard
4 scallions, diced
1 stick celery, diced
Sea salt
Black pepper

In a bowl, mix together mayo, mustard, scallions, celery, salt, and pepper.
Add diced eggs.
Taste test, and add more salt and pepper to your liking.
Garnish with extra diced scallions.


Tuna Macaroni Salad

For memorial day, I made a big batch of tuna macaroni salad to accompany burgers and dogs! A simple and quick side dish that is great for a picnic.

1 pound medium shell pasta
1 cup frozen peas
3 cans chunk white tuna (small cans)
1 cup mayonnaise
1 tablespoon Dijon mustard
1/2 onion, diced
Salt and pepper to taste

Cook pasta according about 8 minutes so it’s al dente.
While cooking, mix together tuna with mayonnaise, mustard, frozen peas, onions, and s&p in a very large bowl.
Drain and rinse pasta with cold water.
Add cooled pasta to tuna mixture.
Cover and refrigerate a few hours before serving.


Capresé Salad

4 small Roma tomatoes
1 pound fresh mozzarella cheese
Basil leaves
Olive oil
Balsamic Vinagrette (white or black)
Salt and pepper

Slice all tomatoes into 1/4 in. thick slices.
Slice mozzarella in the same thickness.
Layer mozzarella, tomato, and basil on a dish.
Just before serving, sprinkle with salt oil and vinegar, and pepper


Mozzarella and Tomato, Pesto, Pasta Salad

For my cousins birthday dinner we are just gonna grill up some hot dogs and hamburgers, so what better day to bring a pasta salad! This pasta salad combines some of my favorite things so if you love a classic caprese salad and pesto sauce then you will love this!!
Recipe from: http://www.theitalianfork.com

Ingredients for Pesto:
1-2 cups of basil leaves
Extra Virgin Olive Oil
2 cloves of garlic
Parmesan Cheese

Directions for Pesto:
In a food processor, add washed basil leaves, olive oil, cheese, garlic, and salt and pepper.
Pulse for about 20 seconds until you get a pastey mixture.
Scoop into a bowl an refrigerate.

Ingredients for Pasta:
1 box Penne pasta
1 container Roma tomatoes, halved
Small container or mini mozzarella balls, halved

Directions for Pasta:
Boil water in a large pot.
Add penne and cook for about 12 minutes.
Once cooked, drain and rinse with cold water until the pasta is cool.
Put pasta in a large bowl.
Add pesto and mix well.
Add the halved tomatoes and mozzarella and mix.
Refrigerate until ready to serve!


BLT Macaroni Salad

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This recipe is adapted from http://www.skinnytaste.com

5 oz. Barilla uncooked elbows
2.5 slices of turkey bacon
1 large tomato diced
1.5 tbsp reduced fat mayo
1.5 cups of baby arugula
Salt and pepper

In a pot of salted, boiling water, cook your elbows until done.
Meanwhile, cook your bacon over medium-low heat in a skillet until crispy.
Chop tomatoes and combine them with mayo and pepper in a medium bowl.
Drain your pasta and rinse it with cool water to cool it down.
Combine your pasta with the tomato mixture and arugula and toss well.
Add the bacon and mix!

Serves: 4
Serving Size: 1 cup
Points Plus Value: 4 per serving




Mexican Shrimp Cobb Salad

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This recipe is taken from skinnytaste.com!

16 oz. cooked shrimp
Chipotle chili powder
Lime juice

6 cups shredded romaine lettuce
15 oz. black beans, rinsed and drained
1 cup corn kernels
Chopped red onion
Juice of 1/2 lime
2 cups diced tomatoes
1 avocado dice
1 cup Mexican blend shredded cheese

Rinse shrimp and chop into large chunks, toss with salt, chili pepper, and lime juice.
Combine drained beans, corn, onion, lime juice, and salt.

In large glass trifle, layer lettuce, bean mixture, tomatoes, avocado, cheese, and shrimp.

Serves: 6
Serving Size: 2 cups
Points Plus Value: 7