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Healthy House Salad
Hi Everyone!
Today’s post is a recipe for one of my favorite salads. It reminds me of the famous Olive Garden House Salad. The ingredients are listed below for two servings of salad.
Ingredients
1 Head Green Leaf Lettuce
1 Cooked & Shredded Chicken Breast
½ Red Onion Diced
¼ Cup of Cherry or Roma Tomatoes Cut in Half
Croutons
1 Tablespoon Olive Garden Italian Dressing
1/4 Cup Parmesan Cheese
Directions
- Combine ingredients in a large mixing bowl.
- Toss.
- Separate into two bowls.
- Enjoy!
We love how simple this salad is. If you make it as above you can use it as a main course. If you want it as a side I would at least half the recipe and maybe not add chicken. I love to cook my chicken in my instant pot and shred it in my kitchenaid. This speeds up the process tremendously!
Let me know what you think about this recipe in the comments below!! Subscribe to see all of the yummy recipes I post!
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Filling Fried Rice
Hi Everyone!
Today, I am sharing another meal prep idea with you. I got this idea from Pinterest from Lifemadesweeter.com. This recipe is a bit more work than others that I have posted for meal prep before but it is so worth it. It is so yummy and it tastes great even after reheating several days after making it.
Ingredients (4 Servings)
2 Tbsp Cooking Oil (I used vegetable)
3 Minced Garlic Cloves
1 tsp Grated Fresh Ginger
¼ Cup Diced Onions
1 Cup Mixed Vegetables (I used thawed frozen peas, carrots, and corn)
4 Large Eggs (lightly beat)
4 Cups Day Old Refrigerated Rice (Fresh is too sticky)
3 Tbsp Low Sodium Soy Sauce
2 tsp Fish Sauce
1 tsp Mirin
1 tsp Sesame Oil
Salt and Pepper to taste
Add-ins Optional:
1 Cup Pre-cooked Chicken
20 Large Shrimp (cooked according to previous blog post)
Recipe
- Heat on high 1 Tbsp of cooking oil in wok until smoking. Add garlic and ginger for 10 seconds, then add onions for 30 seconds, add vegetables and cook for 1-2 minutes. Transfer to a plate or bowl and set aside.
- Return wok to stovetop and add 1 Tbsp of cooking oil. Pour in eggs, scramble until cooked through.
- Stir in the cold rice and break it up with a spatula. Do this for about two minutes.
- Slowly add in soy sauce, fish sauce, mirin, and sesame oil. Toss and stir until everything is well mixed. (About two minutes)
- Add in meat, if desired.
- Enjoy!
I have learned a few things in making this recipe. Make sure to get your ingredients for all steps ready before you start to cook. Make sure you cook your rice the day before, if you don’t your rice will be very sticky. Make sure to thaw out your frozen vegetables, this way they will be easier to measure out and they will cook more evenly. The last thing I have found is that it is much easier to cook when you have a second person. One can do the cooking and the other can add the ingredients as you go.
We used a wok for this recipe. You could use a different type of pan but I find the Wok to be a lot easier. Here is a link to the one we have, it was very inexpensive.
http://www.walmart.com/ip/Mainstays-13-75-Non-Stick-Wok/165595876
Shane and I have been loving this meal. I love that I can add shrimp to my fried rice and Shane can add chicken so that we can both have what we want. I have loved discovering more meal prep recipes. I hope you like this meal prep idea as much as I do. Please let me know in the comments below, if you do. If you are interested in more healthy recipes please subscribe below.
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Easy Egg Muffins
Hi Everyone!
Today, I am sharing a new recipe with you that I have been loving. It is super easy and helpful for busy mornings. Shane and I love to go snowboarding on the weekends, so we are always in a rush to get out the door. However, we want to make sure that we won’t be hungry for several hours as food at the resorts is way too overpriced. For example, a slice of pizza at the lodge is currently $12, for ONE slice. You can make this recipe once a week and have breakfast for the whole week.
Ingredients
8 Eggs
Bacon Bits
Onion
Mushrooms
Cheese
Salsa
Salt
Pepper
Recipe
- Preheat your oven to 400 degrees fahrenheit.
- Crack 4 eggs into a 2-cup measuring cup along with a dash of salt and pepper and whisk together. (Enough for 6 muffins)
- Stir in desired ingredients from above. (My favorites are bacon, onion, mushrooms and sharp cheddar cheese) (Shane likes bacon, mushrooms, mexican blend cheese, and salsa).
- Fill 6 muffin tins about ⅔ of the way full, dividing equally.
- Repeat steps 2-4 one more time, changing ingredients if desired.
- Bake for about 15-20 minutes.
We have been loving this breakfast recipe. Once your egg muffins are cooked you can save them in a tupperware in your fridge and continue to eat them for up to a week. I just pop two into the microwave and cook them for 35 seconds. They are perfect for if you are on the go.
I have learned that using a silicone muffin pan works the best with this recipe. That way you can just pop the muffins out when you are done with almost no mess. I have also learned that you need to set it on top of a baking sheet before you pour in your mixtures. It is almost impossible to move your silicone muffin pan otherwise.
This is the one that I ordered.
I hope that you love this recipe as much as we do. Let me know in the comments below if you try it out. As always, thanks for reading and supporting my blog. I really appreciate all of the love.
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