I have been home enjoying a quiet afternoon, listening to my garden fountain and watching the birds, with that being said, I have not yet started dinner. My wheels have been turning and I came up with a simple supper salad fit for you and your family.
Recipe for Simple Supper Salad
Simple Supper Salad
In a large bowl add chopped romaine or baby spinach, top with chicken, leftover steak, shrimp or canned tuna. Next you can add some feta or blue cheese, a can of beans (chick peas, black beans, kidney or white), slice some cherry tomatoes, add a few blackberries or strawberries, olives if you like. Top with your favorite dressing. I love my homemade greek dressing.
Greek Dressing Recipe:
1 c. Olive Oil
1/3 c. Red Wine Vinegar
1/4 c. Honey
1 t. Basil or Oregano
1/2 t. Black Pepper
1/2 t. Salt
Mix together and pour over salad and toss.
Variations to dressing:
Add 1/4. Jam or Jelly (I prefer low sugar strawberry or Orange Marmalade)
Add 1/4 c. Cranberry Sauce
Add 5 Strawberries or Blackberries or Blueberries and mix well in blender
Add 2 T. Yellow Mustard
Try any of these combinations. It will be delicious and a big hit. Enjoy!
The Lunch Lady :)
Tuesday, April 17, 2012
Monday, April 16, 2012
Chicken Soup (a bowl of comforting yumminess)
First day of the work week sometimes needs a comforting bowl of soup when you get home. Try this one and I am sure it will hit the spot. Very easy, simple ingredients and tasty.
Recipe for Chicken Soup is as follows:
Chicken Soup (a bowl of comforting yumminess)
In a large stock pot fill with 4 qts water and bring to a simmer, add 2 c. cooked, diced chicken (you can use leftovers or rotisserie chicken if you prefer), 1 pkg. mixed vegetables, 1 c. orzo (uncooked). 1 large can cream of chicken soup, 1 T. Garlic Salt, 1 T. Oregano, 2 t. black pepper, 2 t. salt (kosher is my favorite), 1 small can kidney beans, cook until orzo is tender (about 25 minutes), stir occasionally. Turn off heat and add 2-3 c. raw baby spinach leaves. Serve with a tossed salad or fresh fruit salad and a good loaf of bread.
This soup is figure friendly and delicious.
The Lunch Lady :)
Recipe for Chicken Soup is as follows:
Chicken Soup (a bowl of comforting yumminess)
In a large stock pot fill with 4 qts water and bring to a simmer, add 2 c. cooked, diced chicken (you can use leftovers or rotisserie chicken if you prefer), 1 pkg. mixed vegetables, 1 c. orzo (uncooked). 1 large can cream of chicken soup, 1 T. Garlic Salt, 1 T. Oregano, 2 t. black pepper, 2 t. salt (kosher is my favorite), 1 small can kidney beans, cook until orzo is tender (about 25 minutes), stir occasionally. Turn off heat and add 2-3 c. raw baby spinach leaves. Serve with a tossed salad or fresh fruit salad and a good loaf of bread.
This soup is figure friendly and delicious.
The Lunch Lady :)
Saturday, April 14, 2012
Steak A La Pammie
I wanted to share with you a recipe I created while my husband was out of town fishing in Canada, it has become one of my favorite things to eat. Try it, I think you will like it too. It is so yummy.
My recipe for Steak A La Pammie:
Steak A La Pammie
In a large skillet heat 3 T. butter over medium high heat, add your favorite ribeye and sear on both sides, Cover and cook on simmer until medium rare, about 7 minutes. Remove steak from pan and allow to rest on plate, saute mushrooms and onions until golden brown and tender. Slice steak and add back to mushroom and onion mixture and heat over low heat, add 2 t. fresh thyme, salt and pepper to taste, 1/3 c. heavy cream, 2 T. Marscapone or 2 wedges or soft swiss cheese, cook until cheese is melted and cream is heated through. Add cooked pasta (about 2 c), toss and sprinkle with parmesan cheese. If you feel the need to be more healthy add some fresh spinach right before serving and heat until wilted.
*If you would like, you can add some cherry tomatoes to the onion mixture and cook until softened.
You can add or delete whatever ingredients you prefer. I hope you enjoy making this recipe for your family or for yourself.
The Lunch Lady :)
My recipe for Steak A La Pammie:
Steak A La Pammie
In a large skillet heat 3 T. butter over medium high heat, add your favorite ribeye and sear on both sides, Cover and cook on simmer until medium rare, about 7 minutes. Remove steak from pan and allow to rest on plate, saute mushrooms and onions until golden brown and tender. Slice steak and add back to mushroom and onion mixture and heat over low heat, add 2 t. fresh thyme, salt and pepper to taste, 1/3 c. heavy cream, 2 T. Marscapone or 2 wedges or soft swiss cheese, cook until cheese is melted and cream is heated through. Add cooked pasta (about 2 c), toss and sprinkle with parmesan cheese. If you feel the need to be more healthy add some fresh spinach right before serving and heat until wilted.
*If you would like, you can add some cherry tomatoes to the onion mixture and cook until softened.
You can add or delete whatever ingredients you prefer. I hope you enjoy making this recipe for your family or for yourself.
The Lunch Lady :)
Tuesday, April 10, 2012
Yummy Corn Side Dish
My sweet daughter-in-law made this recipe for Easter, it is easy and scrumptious. It is quite easy to make, only a few ingredients needed, promises to be a crowd pleaser.
Recipe is as follows:
Yummy Corn Side Dish
In a large pan place 6 c. corn (fresh is best, frozen works well), heat to a simmer, add 1-8 oz. package cream cheese, 2 fresh chopped jalapenos or 1 small can. Cook until mixture is creamy and corn is tender.
Serve along side any of your favorite dishes and enjoy.
Variations:
Use leftovers in a corn muffin mix to make yummy cornbread
Use leftovers in a corn pudding recipe
Use leftovers in a chicken noodle soup to add a little something extra
Just a few ideas of something else you can do with this delicious recipe.
Try it, I promise you will like it.
The Lunch Lady :)
Recipe is as follows:
Yummy Corn Side Dish
In a large pan place 6 c. corn (fresh is best, frozen works well), heat to a simmer, add 1-8 oz. package cream cheese, 2 fresh chopped jalapenos or 1 small can. Cook until mixture is creamy and corn is tender.
Serve along side any of your favorite dishes and enjoy.
Variations:
Use leftovers in a corn muffin mix to make yummy cornbread
Use leftovers in a corn pudding recipe
Use leftovers in a chicken noodle soup to add a little something extra
Just a few ideas of something else you can do with this delicious recipe.
Try it, I promise you will like it.
The Lunch Lady :)
Sunday, April 8, 2012
Happy Easter
I just wanted to wish each and every one of you a Happy Easter. Hope you enjoyed a relaxing day with your family while celebrating this special day. Today is Sunday Salads, I want to share with you one of my favorite salads.
Scrumptious Sunday Salad
On a large platter place a package of fresh baby spinach leaves or torn romaine leaves. On top of the lettuce place some fresh blackberries, sliced red onions, garbanzo beans, crumbled feta, sliced strawberries, leftover sliced steak, green olives, black olives, sliced artichoke hearts, toasted pine nuts. There is no right of wrong to the amounts you add of the following ingredients, use what you like.
Dressing Recipe:
1 c. canola oil
1/3 c. red onion
1/3 c. red wine vinegar
1 T. Stone ground prepared mustard
1/2 c. sugar
1 t. salt (I use kosher)
1 t. black pepper
1/3 c. jam, jelly, cranberry sauce or fresh berries
I process these ingredients in my food processor until smooth and creamy. Pour over your salad before serving, toss and enjoy.
The Lunch Lady :)
Scrumptious Sunday Salad
On a large platter place a package of fresh baby spinach leaves or torn romaine leaves. On top of the lettuce place some fresh blackberries, sliced red onions, garbanzo beans, crumbled feta, sliced strawberries, leftover sliced steak, green olives, black olives, sliced artichoke hearts, toasted pine nuts. There is no right of wrong to the amounts you add of the following ingredients, use what you like.
Dressing Recipe:
1 c. canola oil
1/3 c. red onion
1/3 c. red wine vinegar
1 T. Stone ground prepared mustard
1/2 c. sugar
1 t. salt (I use kosher)
1 t. black pepper
1/3 c. jam, jelly, cranberry sauce or fresh berries
I process these ingredients in my food processor until smooth and creamy. Pour over your salad before serving, toss and enjoy.
The Lunch Lady :)
Saturday, April 7, 2012
Easy Easter Appetizer
WOW! 2 posts in one day. Well I came in from running some errands and working in the yard to make a snack and thought I would share it with you, great appetizer for Easter.
Easy Easter Appetizer
On a microwave plate place 1 block cream cheese and heat for 25 seconds. Pour on top 1/2 jar of your favorite pepper jelly (I used a strawberry pepper jelly from Whole Foods). Add some fresh blackberries and strawberries to decorate and enjoy with your favorite crackers.
This recipe I got from a dear friend the other night, so easy and delicious.
Enjoy.
The Lunch Lady :)
Easy Easter Appetizer
On a microwave plate place 1 block cream cheese and heat for 25 seconds. Pour on top 1/2 jar of your favorite pepper jelly (I used a strawberry pepper jelly from Whole Foods). Add some fresh blackberries and strawberries to decorate and enjoy with your favorite crackers.
This recipe I got from a dear friend the other night, so easy and delicious.
Enjoy.
The Lunch Lady :)
Vegetable Chicken Pasta
Yesterday was my day off so I spent some time wandering through the store thinking about new recipes and ingredient combinations, here is was what I created for dinner last night. Have fun making this recipe.
Recipe for my Vegetable Chicken Pasta is as follows:
Vegetable Chicken Pasta
In a large skillet add 2 T. olive oil and bring to a medium high heat, saute cut up chicken pieces (diced into 1 inch cubes), while browning sprinkle chicken with 1 T. paprika, 2 t. garlic salt, 2 t. black pepper, stir and continue to cook until brown. Turn to simmer and add 1/2 c. Marscapone cheese, 3 T. Heavy Cream, and 1/3 c. Parmesan cheese.
In a large skillet add 2 T. olive oil and bring to a medium heat, add 1 cut up zucchini, 1 cut up squash, 1/2 bunch cut up asparagus, 1 pint cut up mushrooms, add 1/2 pint cherry tomatoes and saute until tender, sprinkle with salt and pepper to taste.
In a large stock pot, cook your favorite pasta. I used 3/4 box of spaghetti (dream fields is my favorite), cook until tender and drain.
Combine the chicken mixture with the pasta and vegetable mixture. Mix well and serve on a beautiful platter. Enjoy!
Variations:
Add whatever vegetable combinations you prefer
Add 1 can green olives (my favorite little something extra)
Add 1 c. capers
Add shrimp in place of chicken
Add 1 c. spaghetti sauce
Add 2 c. cheese (now you have a fancy mac & cheese)
Have fun creating your own personal pasta dish for your family. Now, go enjoy the beautiful outdoors.
The Lunch Lady :)
Recipe for my Vegetable Chicken Pasta is as follows:
Vegetable Chicken Pasta
In a large skillet add 2 T. olive oil and bring to a medium high heat, saute cut up chicken pieces (diced into 1 inch cubes), while browning sprinkle chicken with 1 T. paprika, 2 t. garlic salt, 2 t. black pepper, stir and continue to cook until brown. Turn to simmer and add 1/2 c. Marscapone cheese, 3 T. Heavy Cream, and 1/3 c. Parmesan cheese.
In a large skillet add 2 T. olive oil and bring to a medium heat, add 1 cut up zucchini, 1 cut up squash, 1/2 bunch cut up asparagus, 1 pint cut up mushrooms, add 1/2 pint cherry tomatoes and saute until tender, sprinkle with salt and pepper to taste.
In a large stock pot, cook your favorite pasta. I used 3/4 box of spaghetti (dream fields is my favorite), cook until tender and drain.
Combine the chicken mixture with the pasta and vegetable mixture. Mix well and serve on a beautiful platter. Enjoy!
Variations:
Add whatever vegetable combinations you prefer
Add 1 can green olives (my favorite little something extra)
Add 1 c. capers
Add shrimp in place of chicken
Add 1 c. spaghetti sauce
Add 2 c. cheese (now you have a fancy mac & cheese)
Have fun creating your own personal pasta dish for your family. Now, go enjoy the beautiful outdoors.
The Lunch Lady :)
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