Grilled Chicken Salad

I love salads.  I sometimes eat them daily.  But today I decided to grill some chicken and have it for dinner.  Craig has said he’s been trying to eat better (yes, I really said that) and has been eating salads with chicken for lunch.  So I decided to make it for dinner.

Might I say that this is the first time in almost 6 years that I’ve heard him say that he’s even eaten a salad.  I make them for dinner for the kids and I at times as a side salad and always ask him, and he always says no.

But tonight I fired up the grill, put 4 Lemon Chicken breast (after removing the fat) on the grill and cut them up and put it with our salads!!

The protein along with the greens filled us all up.  I am so happy to hear that he’ll eat this.  We can now ALL enjoy a healthy meal together!  Yay.  This is not a special or fancy dinner.  I felt the need to share that one of the picky people eaters has changed a bit in his ways.

3 heads of Romain lettuce (rinsed and cut up)

green olives

fat free mozzarella cheese

sliced onion (for my salad only)

sliced egg whites

Tortilla strips

4 Lemon Pepper Chicken cooked on the grill

Your choice of salad dressing.

Put the lettuce in the bowl and mix with all of your favorite salad toppings.

Enjoy the rest of the week.  In the next couple of days I’ll have a couple of Easter treats to share!!

Patricia – Two Girls Cooking

Buffalo and Ranch Chicken Fingers

 

I enjoy getting emails from Betty Crocker!  Why you ask?  Well because I found this quick and easy recipe for chicken.

The recipe is originally for Franks hot sauce or Louisiana hot sauce, but the kids may not like that so much.  Therefore, the ranch is included.

I feel as though it’s been sooo long since I’ve blogged.  And it’s not because I haven’t made things to put on here, it’s been about finding the time and getting it done.

So if you’re in a rush or just want to try something different that is kid friendly, you’ve got to give these a try!  Add some french fries on the side and it’s good to go!!

Here’s what you need:

1/4     cup buffalo wing hot sauce
1 1/4     cups Progresso® plain panko crispy bread crumbs
1/2     teaspoon paprika
1/4     teaspoon salt
2     tablespoons butter or margarine, melted
1     lb boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips
Blue cheese dressing, if desired
Celery sticks, if desired

 

 

Here’s what you do:

1
Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray.

2
In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet.
3
Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.

 

Nutritional Information:

1 Serving (1 Serving)Calories 160(Calories from Fat 60),Total Fat 6g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 45mg;Sodium 380mg;Total Carbohydrate 13g(Dietary Fiber 0g,Sugars 0g),Protein 14g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;1 1/2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.

Have a great rest of the week.

Patricia – Two Girls Cooking

Ham Alfredo Ranch Casserole


I know, Patricia, I was supposed to be making a pot pie. But this was easier and just sounded good! I’ll make the pot pie another night. Promise. 

1 lb bag frozen Broccoli, Cauliflower and Carrots
2 cups diced cooked ham
2 cups refrigerated diced potatoes with onions
1 10 oz container refrigerated alfredo sauce
1/2 cup ranch dressing
about 30 Ritz crackers, crushed
2 tbsp margarine, melted

I mix this in the 13X9 baking dish so I don’t have to wash extra dishes. First add the frozen veggies, the potato/onion and ham. Then pour the alfredo and ranch evenly over the top. Mix well. 
Combine the crushed crackers and melted margarine in a small bowl. Sprinkle over the top of the casserole.
Bake at 350 for about 40-45 min (should be bubbly and golden brown).
I even got Scott to eat it and he doesn’t much care for ham. He enjoyed it, and has volunteered to help eat the leftovers.

– Jodi