Spinach Strawberry Salad With Poppy Seed Dressing

Here ya go, Cathy. :) I have made lots of different variations of spinach strawberry salads, but this one is my favorite and super easy to make.

Baby Spinach

Red onion, chopped (as much as you like)

Strawberries, sliced

Sugared Nuts (I use pecans or almonds) {Combine a 1/2 cup of nuts along with 1/4 cup of sugar in a small frying pan. Turn the heat onto medium and stir. It will take a few minutes for anything to happen. The sugar will begin to clump up around the nuts and then, before you know it, the sugar will have totally melted and the nuts will be coated and brown. Be careful because it can go from nothing to burned pretty fast. Be sure and stir continuously. I spread the nuts out onto a slightly greased plate for them to cool and dry. You will need to break them apart a bit before adding them to the salad}.

Poppy Seed Dressing

Combine spinach and dressing and top with strawberries, nuts and red onion.

Poppy Seed Dressing:
1/2 canola oil

1/4 C apple cider vinegar

1/3 C sugar

2 Tbsp sesame seeds

1 Tbsp poppy seeds

1 1/2 tsp dried minced onion

1/4 tsp Worcestershire sauce

1/4 tsp paprika.

Mix together ingredients well and pour over spinach.

Easy Homemade Granola Parfait

. 2 cups rolled oats
. 1/2 cup sunflower seeds
. 1/3 cup honey & 2 Tbs. canola oil
. 1/2 cup dried fruit (I like dried cherries)
. 1/2 cup dried apricots

Heat oven to 300.
Stir together oats and seeds; pour honey mixture over oat mixture.
Bake on greased cookie sheet for 25 minutes or until golden, stirring once.
Remove from oven; mix in fruit.
Cool and layer in a glass with yogurt.

Sweet Potatoes With Coconut, Pomegranate & Lime

Thank you, Martha Stewart, for this amazing {and fancy, yet easy} recipe! I love me some sweet potatoes. If only my hubbs and kids felt the same way.

• Heat over to 400. Arrange 4 sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender {about 45 minutes}. Let cool slightly.


• Slice tops and mash sweet potatoes with a fork. Divide 1/2 cup of light coconut milk, 1/4 cup toasted, unsweetened coconut flakes, 2 Tbsp chopped cilantro and 1 cup pomegranate seeds among sweet potatoes.


• Season with kosher salt and enjoy!

3-Ingredient Fettuccine Alfredo

• 2 sticks of butter


• 1/2 pound grated Parmesan cheese, plus more for serving


• Salt


• 1 pound fettuccine

Using an electric mixer, beat butter and Parmesan until creamy.

In a large pot of boiling salted water, cook fettuccine according to package directions until al dente {about 12 minutes}

Reserve about 1/2 cup cooking water; drain pasta.

Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture and 1/4 cup of pasta water. Add more pasta water as needed.

Serve with additional cheese. Add cooked chicken for Chicken Alfredo.

This recipe is, by no means healthy, but what creamy pasta dishes are?! :)

Jamie's Favorite Oatmeal

• 1 1/2 cups water


• 3/4 cup old fashioned oatmeal {not instant}


• 1/8 tsp. ground cinnamon


• Pinch kosher salt


• 1/4 cup blueberries {frozen or fresh}


• 1/2 banana sliced


• 2 Tbsp. toasted walnuts, chopped


• 1 Tbsp. maple syrup or to taste

Bring water to a boil in a small saucepan. Add oats, cinnamon and salt.

Reduce to a steady simmer and cook, stirring occasionally, until oats are tender {about 5-7 minutes}

Top with blueberries, banana, walnuts and maple syrup {and skim milk if desired}

Cheesy Chicken, Bacon & Avacado Quesadillas

I made this last week and the whole fam loved it. Yum! Enjoy!



• 
  
  4 medium-sized tortillas {I use whole wheat, but you can whatever kind you prefer}


• 1 lb chicken, cut into bite-sized pieces


• salt and pepper


• 1/2 cup scallions {optional}


• diced 8 strips of bacon, cooked & crumbled


• 1 avocado, diced


• mild cheddar cheese, shredded


• 2 tbsp butter

Cook bacon. Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Bacon

I just had to share my favorite method for cooking bacon. First off, I cannot stand the house smelling like bacon for days {this method eliminates that problem}. Second, it makes the bacon a little healthier {just a little} :) because a lot of the fat/grease drips off. To top it off, the bacon even tastes better! On to the method...

• Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan.


• Place bacon in a cold oven, turn heat to 400, and cook 15 minutes per side.

Crispy strips of bacon, the easy way! Gotta love it!

Creamy Chicken Parmesan Pasta

I just had to share the amazing meal I cooked last night. I got the recipe from my friend, Summer and it was definitely a crowd pleaser. Greg even commented that it tasted like a similar dish he eats at Johnny Carino's Italian Restaurant. Enjoy!

• 1 1/2 c. cooked, diced or shredded Chicken (you can use rotisserie chicken for an ever easier meal)


• 1 c. crumbled, cooked bacon (for the top)


• 1 diced Roma Tomato (for the top)


• 5-6 stalks of cooked, tender Asparagus (for the top)


• 1 c. grated Parmesan Cheese and additional for the top


• Pasta...your families favorite (I used whole wheat bowtie pasta)

Sauce:

• 1 c. milk


• 1 c. chicken broth


• 1 c. whipping cream


• 1 c. grated cheddar cheese


• 1 c. Parmesan cheese


• 2 TBS butter 2 TBS flour


• 1/4 tsp. garlic powder


• 1/4 tsp. onion powder


• a few sprinkles of Red pepper flakes (opt.)


• 1 tsp. white sugar


• 1/2 tsp. cracked black pepper

1. Fry bacon until crispy, place on Paper towels and set aside.


2. Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)


3. Over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly.


4. Continue whisking, and slowly add the milk, cream and the chicken broth. Whisk Constantly, so that you don’t get any lumps. You want your sauce to be nice and smooth. Keep whisking until the sauce has thickened.


5. Turn heat to low, and add the grated cheddar and Parmesan cheese. Once melted and mixed thoroughly, turn your heat to the lowest temperature and cover.


6. Add chicken to the sauce.


7. Prepare your pasta until al dente. Drain well.


8. Plate the pasta, and serve the sauce over the top.


9. Crumble your bacon on top of the sauce, and also top with Asparagus, tomatoes and more grated Parmesan Cheese. Or you can just combine the pasta, sauce and all the toppings together (that's what I did).

*This also warms up nicely the next day. Just mix any left over Pasta in with the sauce, and keep in well sealed container. Just heat in skillet, but don’t let the sauce boil!