Cheeseburger Soup

Cheeseburger Soup

Yes, you read that right…..I said CHEESEBURGER SOUP.

And, it is so scrumptious, filling and tasty that you are going to find it becomes a regular in your meal plan rotation.  My husband devoured it and BOTH kids came back for seconds….and the only soup they will eat is the Clear Broth at the Hibachi Style Restaurants and Chili (if you count that!). So, take my advice, and give this one a try… you will NOT be disappointed!  The soup literally tastes like a hot, juicy, delicious cheeseburger.  Although it does not photograph well, please do not doubt the tastiness!  My entire family will vouch for it!  Enjoy!

Cheeseburger Soup

INGREDIENTS:

In large soup pot, brown beef with salt, pepper and spices.  Add Onion and Celery and sauté 3 minutes.  Add Carrot and Garlic.  Cook 2 minutes or until Garlic is fragrant.  Add Tomato Paste and let cook out.  Add Mustard and Ketchup.  Mix to Combine.  Add knob of butter and sprinkle flour over mixture.  Stir to combine flour and cook for 3 minutes until flour is incorporated.  Gradually add Beer to thicken mixture.  Add Beef stock and bring to a simmer.  Add Hashbrowns and simmer until soup thickens.  Lower heat and add the Cheese in slowly, by the handful, until melted into the soup.  Slowly pour in Half & Half and stir to combine .  Taste.  Season with Salt, Pepper and Fresh Parsley.  Serve with Crispy Fried Onion Rings, Bacon, Sour Cream, Shredded Cheese, Scallions…..

Enjoy!

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Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

The Perfect Pasta Salad

INGREDIENTS:

  • 1 Box Elbow Macaroni cooked al dente and cooled
  • 2 Carrots, diced
  • 4 Scallions, sliced
  • 6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
  • 1 carton Cherry Tomatoes, chopped
  • 2 small or 1 large Cucumber, seeded and diced
  • 1-2 small inner Celery Stalks WITH GREENS, diced
  • 3 Hardboiled Eggs, chopped
  • 8 oz Colby Cheese, cubed
  • Handful of Fresh Basil, chiffonade
  • Salt and Pepper to taste

DRESSING:

* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!

 

TIPS:

There are so many options for Pasta Salad.  To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!

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Leftover Turkey Pot Pie

Leftover Turkey Pot Pie

Ok, so this is going to be a quickie post.  I’ve got so much going on right now.  But, I know if you are like my family…we are getting a bit tired of Turkey.  So, here’s a quick twist on it for ya.  You can basically use most of your leftovers….in a new way!

Fresh Ingredients

Fresh Ingredients

That’s right.  Other than leftovers and a bottle of wine….this is all I used.  So easy.  I chopped up 2 carrots and 2 celery stalks and 2 cloves of garlic. I would have used an onion as well if I hadn’t used a TON in the green bean casserole.  So, feel free to add an onion or shallot if you need to!

Carrots and Celery

Carrots and Celery

Sauté carrots and celery in 1 tsp EVOO until softened, about 5 mins.  Season with Salt and Pepper.  Do not brown!

Add Garlic and Fresh Parsley

Add Garlic and Fresh Parsley

Next, I added my fresh garlic and a handful of fresh parsley I had.  Feel free to add any fresh herbs you need to use up!!! Parsley, thyme and sage would all be great additions!!!  Sauté about 2 mins, or until the garlic is fragrant.  DO NOT BURN THE GARLIC or it will turn bitter.

Leftover Green Bean Casserole

Leftover Green Bean Casserole

I took my Green Bean Casserole and my Kitchen Shears and cut any large beans I had into smaller bite size portions.  Most Pot Pies call for Cream of Something Soup (or you can use flour and fat).  I used the rest of my leftover Green Bean Casserole to act as the “binder” for the pot pie.  If you don’t have any GB Casserole left, feel free to sub on of these!!!

GB Casserole ontop of Veggies

GB Casserole on top of Veggies

Then I just plopped the GB Casserole on top of the Sautéed Veggies and let it warm up so it would mix.

TURKEY TIME!

TURKEY TIME!

When I got it all mixed together, I took all the little pieces and bits of turkey that you’re not sure what to do with (too small for a sandwich….) and threw them in the pan!  If you only have larger pieces, just shred them up with your fingers or chop them up with a knife!

Wine & Gravy, Baby!

Wine & Gravy, Baby!

If you have any gravy leftover, this is a great place to use it!  It will also act as a “binder” and add a little bit of creaminess to it.  I needed a little liquid, so I also added about a cup of white wine.  You could use red wine, beer, or  stock/broth for this part as well.  Just use enough so your pie won’t dry out and it will be creamy!!

Thyme

Thyme

Hot Paprika

Hot Paprika

 

 

 

 

 

 

 

 

 

Next add any herbs and spices you might want to use.   I had smoked my turkey, so I wanted to amplify that flavor.  I used a Hungarian Paprika and Thyme.

Peas, please!

Peas, please!

Next I added a handful (cup or so) of frozen peas.  You can add these or leave them out.  We just adore peas in our pot pies!  Also, you can use 2 cups of frozen mixed veggies at this step if you didn’t have any green bean casserole leftover.  That works great!

Pie Dish

Pie Dish

Simply spray a pie plate and spoon the pot pie mixture in it!  Can it get any easier than this?!?!!

Ready to pop in the oven

Ready to pop in the oven

Last, roll a pre-made pie crust out an inch or so (or make your own).  Be sure it will cover your entire pie with a bit leftover to tuck into the sides of the pan so the toppings won’t spill out.  Then cut a few slits in the top!  You can brush with an eggwash or with milk to get a nice crisp browned top.

I am right here, right now….at this step.  I will bake it 400 for about 30 mins.  (until brown and bubbly)

Pictures to follow.

Just wanted to help you out if you were getting sick of leftovers too!

eat.drink.be Kari

Sensational Make Ahead Stuffing

Sensational Stuffing

For Anyone Interested in a Turkey Day Time Saver!

Make Ahead!!!

Make Ahead!!!

Ok.  So, with Thanksgiving coming up this week, I am always scrambling at the last minute.  This year I VOW NOT TO DO THAT!!!  (ha, right?!?!?!)  Seriously.  At least I’m going to put forth some effort.  So, I am trying to do a few Make Ahead things to help myself out.  This recipe is only HALF COMPLETE!!!! So, I am posting what I have done so far, so you, my dear reader, can be ahead of the game right along with me!  You’re Welcome!!!  All I am doing is making the super yummy “filling” for the stuffing.  I have made TONS of different types of stuffings over the years.  From Homemade Corn Bread to Rye Bread, Oysters to Sausage, and finally to Pepperidge Farms in a bag.  This year I am sharing a Semi-Homemade Version using the Pepperidge Farms Stuffing Mix you can pick up at your local grocery store.  Yes, I know…..this is not how I usually cook.  But I was thinking of you, my reliable reader, who prefers a quick and easy method that still tastes delicious.  I think you will be pleased with this one.

Gather Your Ingredients

Gather Your Ingredients

  • INGREDIENTS:
  • Neese’s Sausage (I would have preferred the Sage but couldn’t find it)
  • 1 Small Yellow Onion, diced
  • 2 Shallots, diced
  • 2 Medium Carrots, diced
  • 3 Celery Stalks & Leaves, diced
  • 1 Carton Baby Bella Mushrooms, torn
  • Handful Dried Cranberries
  • 3-5 Cloves Garlic, minced
  • 2 Sprigs Rosemary (can use 1 T dried)
  • Few Sprigs Thyme (can use 1 T dried)
Saute

Brown Sausage, Veggies & Aromatics

This is super easy to make.  Just get a big skillet.  The biggest one you have.  Or you can always use a pot if you have to.  Heat up the Skillet.  Add the Sausage FIRST so it can start to brown.  Crumble it up a bit and now add all your chopped veggies in, minus the Mushrooms, Garlic & Dried Cranberries.  Season with a little Salt and Fresh Ground Pepper.  Mix and let the sausage cook with the veggies.  Meanwhile, if you like mushrooms, just take one in your hand and tear/crumble it into the skillet.  This creates a different “meatier” texture that you will love.  You can slice them if you want, but I have been just tearing them into pieces with my hands for all sorts of different recipes (especially Chili) and have been so impressed.  I really think you will like it if you give it a try!  And, its super easy!!!  Next add your herbs on top!

Garlic & Dried Cranberries

Garlic & Dried Cranberries

When the sausage is fully cooked, go ahead and add in your garlic and dried cranberries.  Cook for a few more minutes so the garlic will soften and you should be able to smell it.  Also, the cranberries will plump up a little bit from absorbing all of the yumminess.

Should look like this:

Should look like this:

This is as far as I have gotten so far.  I let it cool then put it into the fridge.   I plan on warming it and adding it to the stuffing.  I’ll cook the stuffing per the instructions on the package.  (I think you just add some vegetable stock or water…).  I’ll post the rest on Wed when I make it!!!  But, it should be pretty simple and straightforward from here on!  The directions on the bad just say Onions and Celery….but trust me…..this is WAYYYYY better!!!!

Sorry to post half a recipe, but I figured some of you might want to go ahead and do this part!!!

Happy Cooking!!!!

See Ya in a Few Days!!!!

eat.drink.be KARI

AND I’M BACK!!! PART 2 OF:

SENSATIONAL STUFFING!

OK, so I left off with the Sausage Mixture for the stuffing in the fridge/freezer.  Hopefully if it was in the freezer, you took it out last night and let it thaw out.  Now, we are ready to go!

Here's what you Need

Here’s what you Need

Get out your Sausage Mixture, Stuffing Mix (or homemade breadcrumbs/cornbread), and one Organic Low Sodium Broth.  (I used Chicken.  Any stock/broth will do.  Try NOT to use water….you really need that extra flavor.  But try and always get the Low Sodium!!!  I have found my favorite brands are Pacific and Imagine….and I usually buy whichever is on sale.  If neither of them are, I buy the one with the Least Sodium!!!)

Seriously, this is ALL YOU NEED!!!! It can NOT get any easier than this!

Warm the Sausage Mixture

Warm the Sausage Mixture

In a large Pot, warm the Sausage Mixture over Med.

Seasonings of Choice

Seasonings of Choice

Next, add a few herbs of choice for a flavor boost.  I used an Italian Mix.  Sage is the BEST!!!!

Stuffing & Broth

Stuffing & Broth

Gently Mix 1/2 of Stuffing and 1/2 of Broth.  Stir. Add rest of Stuffing and enough broth to moisten.  Gently Stir to Combine.

So Easy!!!!

So Easy!!!!

Spray your baking dish and add stuffing.  I had about 1/3 of the box of broth left.

Stuffing

Stuffing

Pour another 1/2 cup or so of broth over the top to keep moist while baking.

Yummy!!!!

Yummy!!!!

Cover and Refrigerate until ready to bake!

Bake 350 for 30 mins.

***For a Crispy Top, bake UNCOVERED***

I can’t WAIT to get ours into the oven!!!!  I’ll post some pics later on, but for now:

Go Get Your Stuffing ON!!!!!

Gobble Gobble Gobble till ya Wobble Wobble Wobble!

Happy Thanksgiving.

Be Kind.

eat.drink.be Kari

@eatdrinkbeKari

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Drunken Punkin’ Chili

Drunken Punkin’ Chili

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Guilt-Free Chili!  Super Healthy except for the Beer!

Guilt-Free Chili! Super Healthy except for the Beer!

It’s Fall Y’all!   Happy October 1st.  I don’t know about you, but I’m in the mood for all things pumpkin.  Super healthy and super versatile, it’s simple to take from sweet to savory.  Oh the Joys of Pumpkins.  Nothing says Happy Fall better than a house full of pumpkins.  From Food to Decor, Pumpkins are Perfect!  You can even imbibe in a delicious Pumpkin Beer.  Hence, the name for my chili: Drunken Punkin’ Chili.  Now, Let’s get this party started!!!

Gather Your Organic, Local or HomeGrown Ingredients

Gather Your Ingredients and get to Choppin’

And, as always, try and use Fresh Organic, Local or Homegrown Ingredients as much as possible.  Mine is Organic Drunken Punkin’ Chili (all except for the Beer).

Chopped:

Chopped: Red Pepper, Green Pepper, Carrots, Red Onion, Yellow Onion

In a LARGE SOUP POT Heat 2 T EVOO.  Add 1lb. of Ground Pork seasoned with Salt & Pepper (or your meat of choice. You can substitute Chicken, Turkey, Beef, or omit the meat altogether to make Vegetarian Drunken Punkin’ Chili).  After Meat is Nice and Brown, Add in Chopped Veggies.

Yes, this is a LOT of Veggies!!!!

Yes, this is a LOT of Veggies!!!!

Sprinkle with Salt & Pepper. Simmer on Med-High about 5 – 8 mins until Veggies start to turn translucent.  Meanwhile…

Slice Your Shrooms

Slice Your Shrooms

When Veggies are softened, Add Mushrooms to the Pot.

Simmer Shrooms until Softened

Simmer Shrooms until Softened.  DO NOT SALT!

Next, Add Garlic and Spices

Garlic and Spice Goodness

Garlic and Spice Goodness

Simmer the Garlic and Spices for about 5 mins.  Your house should start smelling heavenly right about now…

Add Fresh Tomatoes

Add Fresh Tomatoes, Seasoned with Salt and Pepper

Simmer until Tomatoes start to BURST.

Pumpkin Beer

Pumpkin Beer

Add 1 Bottle Pumpkin Ale and bring to a Boil.

Tomato Paste + Pumpkin

Tomato Paste + Pumpkin

Add 2 T Tomato Paste and 1 can Pumpkin.  Reserve about 2 T of the Pumpkin and set aside.

Should look something like this....

Should look something like this….

Add Cans of Beans and Simmer.

Handful of Fresh Greens

Handful of Fresh Greens

About 5 mins before serving, toss in a handful of sliced Tatsoi.

Drunken Punkin' Chili....DONE!

Drunken Punkin’ Chili….DONE!

Garnish with Scented Sour Cream, Parsley & Oregano

Garnish with Scented Sour Cream, Parsley & Oregano

Drunken Punkin’ Chili w/ Scented Sour Cream

1 Pumpkin Beer

1 lb. Ground Pork (chicken, beef, turkey, or omit for Vegetarian)

2 T GOOD QUALITY EVOO

1 Red Onion diced

1 Yellow Onion diced

1 Red Pepper diced

1 Green Pepper diced

3 Carrrots diced

1-2 cups Whole Cherry or Grape Tomatoes

1 lb. Baby Bella Mushrooms sliced

2 cups Crushed Tomatoes no salt added

2 T Tomato Paste

1 Can Pumpkin (reserve 2 T)

4-6 Cloves Garlic minced

2 T Oregano

3 T Chili Powder

2 T Ground Roasted Cumin (or regular)

1 T Smoked Paprika

1 t Saigon Cinnamon

1/4 t Cayenne

1/8 t Red Chili Flakes

1/8 T Allspice

1/8 T Nutmeg

2 Cans Black Beans

1 Can Red Kidney Beans

1 Can Chili Beans

Handful of Tatsoi (or kale, chard, spinach…any hearty green)

Brown Meat in Large Soup Pot.  Add Chopped Onions, Peppers & Carrots. Season with Salt and Pepper. Simmer 8-10 mins until softened.  Add Mushrooms. Cook about 5 mins until Shrooms are cooked a bit. Add Garlic and Spices. Simmer 5 more mins until house is fragrant. Add Fresh Tomatoes and cook until they start to Burst.  Add Pumpkin Beer and Boxed or Canned Crushed Tomatoes. Bring to a Boil.  Drop Heat to Med-Low and Add Tomato Paste and Canned Pumpkin. Simmer 15-30 mins. Taste for Seasonings. Adjust. Add Beans. Simmer till Dinner!!!

 

Pumpkin-Scented Sour Cream

1 Cup Sour Cream

2 T Reserved Pumpkin Puree

1/2 t Cinnamon

1/2 t Cumin

Mix to combine.  Refrigerate until ready.

 

Healthy & Satisfying

Healthy & Satisfying

TIPS:

Again, feel free to adjust the seasonings and spices to your tastes.  And you can switch up the beans as well. Use up what you have on hand! I was thinking about adding corn, but went with the greens instead. You could try adding a cup or so of frozen corn in at the end and omit the greens.

Always use ingredients that YOU like!  If you hate mushrooms, like my Mom, leave them out or chop them in smaller pieces.  If you don’t have any Fresh Grape or Cherry Tomatoes, use and extra cup or so of canned or boxed diced tomatoes.  Or, if you don’t like them whole, chop them up before adding!

Also, in many Pumpkin Chili recipes, you see chipotle peppers in adobe sauce.  It is basically a super smokey jalapeño. I, personally, do not care for them. But, if you like it: use 1 or 2 peppers (seeds scraped out) and a few spoonfuls of the sauce.  A little goes a long way with these. Instead, I use a good Hot Sauce when serving, if need be. In this recipe I replaced it with some Cayenne Pepper. If i had a a fresh jalapeño, serrano or thai chile pepper, I would have sautéed those up with the veggies.

This recipe makes a HUGE Pot.  If you want to make it for yourself or a couple, cut the onion and pepper down to one and only 2 cans of beans.  And be sure to cut the spices in about half.

Also, I will adjust the seasonings at the END and take out a few ladlefuls to cool in bowls for the kids.  Then, I add the Hot Sauce or a tad more chili powder, or whatever else I think it might need.  That way I can add a bit more spice for the adults, but still keep it kid friendly!

Chili is one of the most versitile and forgiving dishes.   So easy to modify and make your own. I don’t think I have ever made a pot of chili that tasted the same as the next!  It all depends on what I have in stock in the pantry or what veggies I need to use up!  You could also change out the pumpkin for squash!

Really, With Chili, Anything Is Possible!

eat.drink.be

Kari

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@eatdrinkbeKari

The Simple Indian with Thai Red Curry Sauce

 

 

 

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The Simple Indian with Thai Red Curry Sauce

Gather Ingredients

Organic Cilantro
Organic Red Onion
Organic Carrots
Organic Red Pepper
Organic Snow Peas
Organic Mung Bean Sprouts
Organic Garlic
Organic Lime
Organic Peas

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Secret Ingredient # 1!!! Why I call this dish: The Simple Indian

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Sauté Organic Chicken Thighs in Organic Coconut Oil (or substitute Tofu, etc) Add a Dash of Salt & Pepper. Throw in a garlic clove for good measure! Repeat until all thighs are browned. If cooking more than 3, do in separate batches so chicken will brown evenly. Don’t crowd the pan! Remove from pan and place aside.

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In the pan the Chicken Thighs were cooked in, (so we have all the YUMMY bits in the bottom of the pan!!!!!!!) place the rough chopped onions, red pepper, carrots and lime (cut side down). Sauté a few minutes.

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Remove the Lime! Add minced organic garlic clove, chopped organic cilantro stems and chicken to pan.

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Lime Removed!

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Secret # 1
Add half bottle of TJ’s Thai Red Curry Sauce. Simmer in Secret # 2
Btw. I’ve never used this sauce before. ❤ me some TJ’s…..I’ll let you know what I think!!!

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Secret # 2
The Tagine
Simmer. Simple. Stovetop or Oven. Slow and Low. Will create moist, delicious, tender meat. Seriously. Go buy one, or another type of clay pot. They will change your recipes completely in Indian, African, Middle Eastern, etc cuisine.

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After an hour simmering in the Tagine…

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Remaining Raw Ingredients:
Chopped Organic Cilantro
Sliced Organic Green Onion
Previously Sautéed Limes
MYSTERY PEPPER

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Add a handful of frozen Organic Peas

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Mix in Peas until heated through, just a few minutes.

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I made Organic Whole Wheat Cous Cous to serve with dinner and mixed in about 1/3 cup of the Trader Joes Red Curry Sauce at the end of cooking…right before letting the CousCous sit for a few minutes before serving.

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Top with Fresh Chopped Organic Cilantro before serving. Mix. Serve Immediately. We ❤ cilantro. Use as much or as little as you want.

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Top with more cilantro, scallions and mystery pepper. Squeeze sautéed lime juice overtop….and Dinner Is Served!!!

TIP: You can substitute any protein.  I used Chicken Thighs because they stay moist and meaty!

Eat. Drink. Be

Kari

@eatdrinkbeKari

Parsley Pesto Salmon Salad

Parsley Pesto Salmon Salad

Parsley Pesto Salmon Salad

Parsley Pesto Salmon Salad

Simple Ingredients make a Healthy & Flavorful Dish!

Simple Ingredients make a Healthy & Flavorful Dish!

I am about to knock your socks off with a completely ridiculous, slap-yo-mama delicious, only somewhat nutritious, recipe.

 Salted-Oatmeal-Brown Butter-Butterscotch-Blondies

w/Caramel Drizzle in da Middle

Holy Crap!  That’s right!!!  Did ya catch all that?!?!  They are somewhat healthy…made Organically with Whole Wheat Flour, Chia Seed, Oats, Coconut Palm Brown Sugar…..but then there’s the 2 Sticks of Brown Butter (that’s right…Paula Deen Style, ya’ll).  So I thought before I work on that and post, I’d better rock out something healthy for ya’ll to counteract the Blondie Recipe coming up!  Wanna Sneak Peek???

Out-of-Control Blondies

Out-of-Control Blondies

 

Ok, back to healthy.  Gather your ingredients.

Parsley & Lemon (mustard not pictured for some reason...)

Parsley & Lemon (mustard not pictured for some reason…)

 

1 Cup Organic Parsely

2 T Organic Mustard of Choice

1 Organic Lemon, Juice & Zest

1 T Good Organic Fruity EVOO

Salt & Pepper

Blend.

 

I used the Magic Bullet

I used the Magic Bullet

Bright Green

Fresh & Healthy

Now, Coat your Salmon with it.

Tip: Be sure to put some parsley puree in a separate bowl to paint your Salmon.  We will use the leftovers to dress the Chopped Salad!

Tip: Be sure to put some parsley puree in a separate bowl to paint your Salmon. We will use the leftovers to dress the Chopped Salad!

Drizzle EVOO over Baking Sheet.  Bake 400, 16 mins or until desired doneness. (a nice crust will form)

Sprinkle with Salt & Pepper before Baking

Tip: Sprinkle with Fresh Ground Pepper before Baking

Now, we are ready to move on to the Salad while the Salmon is baking.

Gather Ingredients

Gather Ingredients & Chop them Up!

Chop It UP!!!

Orange Bell Pepper, Cucumber, Spinach, Parsley Pesto, Scallions, Carrots, Snap Peas

Toss with Leftover Parsley Pesto

Toss with Leftover Parsley Pesto

Top with Feta, Cucumbers & Fresh Sprouts

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Delicious  & Nutritious

Delicious & Nutritious

 

 eat.drink.be Kari

 

SUPERFOOD SALADS

STUCK IN A SALAD RUT???

You’ve got the basics down, I’m sure: Lettuce

But here are some ideas for healthy, flavorful toppings

Very Veggie

Very Veggie

Mix Cherry Tomatoes, Mushrooms, Carrots, Kalamata Olives, Blue Cheese or Feta Crumbles, Cucumber, Corn off the Cob, Sliced Avocado

This one is awesome to do in the summer when you have leftover grilled corn and an excess of veggies from the garden!  Dress lightly with a homemade vinagrette or simply Oil and Vinegar.

Going Greek

Going Greek

Mix of Carrots, Cucumbers, Kalamata Olives, Artichokes, Feta Cheese, Sprouts

Greek Vinaigrette & Fresh Black Pepper

Sunflower Seeds

Sunflower Seeds

Light & Crunchy! Mushrooms, Carrots, Cucumbers, Yellow Pepper, Radish, Lettuce, Spinach, Chicken, Sunflower Seeds

This one is great to make with leftover Chicken!  The dressing was Dijon, Lemon, EVOO, agave, s&p

Kale and Salmon

Kale and Salmon

One of my favorite Kale Salads (served here with Salmon)

Shredded Kale, Shredded Carrots, Shredded Red Cabbage, Sesame Seeds

Tossed with a Sesame Soy Dressing. Soy Sauce, Rice Wine Vinegar, Garlic, Sesame Seeds, Sesame Oil, S&P.  YUMMY!

gsdsdg

Crisp & Creamy

Served one night with Steak Tacos…will post the taco recipe soon….

Lettuce Mix, Red Pepper, Orange Pepper, Cucumber, Snap Peas, Scallions

Dressing: Greek Yogurt, Dijon, Red Wine Vinegar, EVOO, S&P

eat.drink.be

Kari

VEG-OUT Chicken Salad

VEG-OUT CHICKEN SALAD

Fresh & Full of Veggies

Fresh & Full of Veggies

This is what I made with the leftover Buttermilk Grilled Chicken from last night’s dinner.  I looked in the fridge to see what fresh organic veggies I had.  This is what I came up with:

srap

Cherry Tomatoes, Black Grapes, Radish, Snap Peas, Carrots, Celery

Chop them however you like!  I did each one a bit different….just to my own personal liking.

  • Cherry Tomatoes: Halve or Quarter depending on size
  • Black Grapes: Halve
  • Easter Egg Radish: Julienne
  • Snap Peas: line up and cut on a Diagonal
  • Carrots: Julienne
  • Celery: Dice

Next, Throw it all into the Bowl.  Mix it up!

Lookin Healthy!!!

Lookin Healthy!!!

Next, I used my leftover dressing from last night as the binder.  Pinot-Grigio, Cucumber & Feta.  It was fantastic for this chicken salad.  The Creamy Feta, the Crisp Cucumber & Snap Peas, the Peppery Radish, with the Fresh Lemon was just a match made in heaven! Lucky for me!!!  And the base of Greek Yogurt kept the salad LowFat and Healthy!

Pour some Dressing on Top

Pour some Dressing on Top

Mix it Up & Voila

Mix it Up

Fresh, Easy, Healthy & SuperDelicious.

You get your protein, veggies & fruit all at once.

Now, how’s that for leftovers?!?!!?

Serve over Lettuce

Serve over Lettuce

Dinner is Served

TIP: I also sprinkled Organic SunFlower Seeds & Edamame on top for an extra boost!

One more thing!!!!

I STILL had some VEG-OUT CHICKEN SALAD leftover for lunch the next day.  Made a quick, healthy & tasty spinach wrap!  Can’t get any easier than this!  Grill once, eat for days.  Gotta love it!

Spinach Wrap, TONS of Fresh Lettuce, VEG-OUT Chicken Salad

Spinach Wrap, TONS of Fresh Lettuce, VEG-OUT Chicken Salad

……and That’s a WRAP!!!

eat.drink.be

Kari