Beet and Apple Salad

This salad has made it into my lunch rotation on repeat several times a week this year.  It has a little bit of everything going on and hits all of the flavor and texture must haves.  I like to serve this along side leftover grilled chicken.

If you don't have or want to take the time to roast your beets, canned (including pickled) will work great as well!

Beet and Apple Salad

1 c. arugula

1 c. lettuce/greens of choice

1/2 apple, diced

1/2 c. roasted beets, diced

1/4 c. pistachios, shelled

1/4 c. cottage cheese (or feta, blue, goat)

1-2 Tbsp. Dijon Dressing (recipe below)

Layer everything in the order listed below.  Drizzle with dressing.

Dijon Dressing

Recipe modified from Vanilla and Bean

4 Tbsp. olive oil

2 Tbsp. Apple Cider Vinegar

3 tsp. honey

pinch sale

1/2 tsp. Dijon mustard

Add all ingredients to a jar and whisk together with a fork.

Dry Chicken Salad Mix {Meal in a Jar}

Chicken salad is one of the many things that I love, but not so much anyone else in my family.  This mini meal in a jar option is perfect for small numbers, but you can definitely double or triple this recipe if you're feeding a lot.

Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
For added convenience, you can add in the shelf stable mayo packets that you can find in the deli section of grocery stores if you are taking this to work, or on an outing where you don't have refrigeration.
Chicken salad in 5 minutes!

The shelf life of this chicken salad mix is 1 year (minus the mayo of course).  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.
You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  If interested, you can click here to find out more about how you can earn these products for free or half off.

Dry Chicken Salad Mix {Meal in a Jar}

Menu Managed Original

In a pint mason jar, layer in the following order:

1 c. freeze dried chicken

1/3 c. dehydrated apples (or freeze dried), broken into pieces

1 Tbsp. freeze dried green onions

2 Tbsp. freeze dried celery

salt and pepper to taste

1/4 c. freeze dried grapes (or chopped freeze dried pineapple)

Mayo packets, if adding, can be placed on the top.

To make:

Remove mayonnaise packets.

Add water to jar, until just barely beneath the top of the food.

Add the lid back to the jar and shake.

Let stand for 3 minutes, then turn the jar upside down.

Let stand for 1 minute.

Remove lid and add mayonnaise.

Stir to combine.

Serve with crackers, on bread, or plain.

Serves 2.

Oatmeal Smoothie

**The 2016 Discounted Group Food Storage Order can be found here.

This is hands down one of my favorite go to recipes for a filling breakfast, lunch or even a mid day snack.  I practically lived on this and refrigerator oatmeal when I worked early in the mornings and needed something to grab and go.  The oats keep you feeling full all morning long, and it has great texture and flavor.  

I've also loved this as a recovery drink after a particularly long or hard workout.  It works great to make ahead and have in the fridge if you are in a rush - just don't let it sit for longer than 1 day as the oats will continue to absorb the liquid.

You can play around with the flavors here.  My husband hates peanut butter, so we omit this for him.  And you can really use any fruit combination you have on hand as well, if you aren't particularly fond of strawberry banana.  This really is fool proof!

Oatmeal Smoothie

Recipe from Comfort Spring Station

1 c. milk of choice (even chocolate... just sayin')

1/2 c. oats

1/2 c. peanut butter

1 banana

1 c. strawberries

handful ice cubes

Blend and serve.

Makes 1 serving.

Chopped Chicken Sesame Noodles

This chopped chicken sesame noodles recipe was modified slightly to suit more of our everyday ingredients - subbing soba for normal noodles, and bell peppers for cucumbers.  Really any assortment of veggies you have in the fridge would work here.

This was great served warm from the cooked pasta, but cold leftovers the next day were also fabulous. Perfect for a filling lunch or a summer dinner. 

Chopped Chicken Sesame Noodles

Recipe modified from Pinch of Yum

2 c. cooked chicken, cubed or shredded
8oz. pasta of choice
1 red bell pepper
3 large carrots
1 handful cilantro

Sesame Sauce
3 Tsbp. sesame oil
2 Tbsp. rice vinegar
2 cloves garlic
1 Tbsp. fresh ginger
1/2 tsp. salt
3 Tbsp. peanut butter
3-4 Tbsp. water
2-3 Thsp. sesame seeds
1/2 tsp. red pepper flakes

In a food processor, combine all sauce ingredients except sesame seeds and red pepper flakes.
Pulse until smooth, and stir in sesame seeds and red pepper.

Cook noodles according to package directions; drain.
While noodles are cooking, uniformly chop all veggies and cilantro and place in a bowl.
Add chopped or shredded chicken and drained noodles.
Pour sesame sauce over everything and stir to coat.
Serve warm or cold.

Ham and Egg Salad Sammy

This is a great grown up version of egg salad and is filling enough for dinner, which I love.  If you are a mayo-free spirit, like my husband, thick sliced hard boiled eggs make an excellent substitution for the egg salad.

Ham and Egg Salad Sammy

Recipe from The Pioneer Woman

6 hard boiled eggs

1/4 c. mayo

1.5 Tbsp. dijon mustard

salt and pepper to taste

dash worchestershire sauce

6 thick slices baked ham

6 slices cheese (I used pepperjack)

sliced red onion

sliced avocado

slices tomato

spinach (or lettuce of choice)

6 sandwich buns or rolls

Prepare egg salad by chopping hard boiled eggs.

Add mayo, dijon, salt, pepper and worchestershire to taste.

Layer cheese, ham, tomato, egg salad, onions, spinach and avocado between each sandwich bun.

Oriental Chicken Salad

This salad has such a great combination of flavors and textures.  Perfect for lunch or dinner!

You can use any leftover chicken you have available, but I especially prefer this Crispy Oven Fried Chicken that I posted last week.

Oriental Chicken Salad

Recipe from Six Sisters' Stuff

2 c. sliced chicken (see above link)

3 c. shredded cabbage

3 c. spring salad mix, or other lettuce

1 c. shredded carrots

1 c. shredded broccoli stem (broccoli slaw)

2 cans mandarin oranges, drained

1/2 c. sliced almonds, toasted

Mix greens with carrots and broccoli.

Arrange on individual plates.

Top with mandarin oranges, chicken and almonds.

Drizzle with dressing.

Oriental Dressing
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 c. mayo
2 tsp. dijon mustard
1/4 tsp. sesame oil
Whisk together until smooth, refrigerate until ready to use.

Avocado Egg Salad Sandwich

How I never thought to add avocado to an egg salad is beyond me.

It pairs perfectly with the eggs, and can significantly reduce (if not replace completely) the mayo.

Perfect for a quick lunch or snack.

Avocado Egg Salad Sandwich

Recipe modified from Never Homemaker

4 hard-boiled eggs

1 large avocado, cubed

2 Tbsp. mayo

salt and pepper to taste

cilantro, to taste

Mash hard boiled eggs with fork and add remaining ingredients.

Stir to combine.

Serve on carb of choice.

Pepperoni Pizza Quesadillas

I have a thing for pepperoni pizza right now.  This is a great knockoff when you are in a hurry.  I've found myself making these over and over again throughout the months for a quick and easy lunch.

Pepperoni Pizza Quesadillas

Recipe and photo from Snixy Kitchen

8 flour tortillas, cooked

2 c. mozzarella cheese

1/3 lb. pepperoni

2 c. pizza sauce

Heat a skillet over medium heat and fry pepperoni until crisp; transfer to paper towels to drain.

Brush one side of each tortilla with a thin layer of pizza sauce (so thin that if you turned it over, none would drip).

Sprinkle cheese on top of the sauce on the bottom tortilla.

Top with pepperoni.

Sprinkle with another layer of cheese, and place tortilla on top, sauce side down.

Lay quesadilla in skillet over medium heat and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.

Slice into quarters and serve with additional sauce, if desired.

Cob Salad / Wraps

This quick weeknight meal doesn't really require a "recipe".  Just grab some fresh veg, cheese, leftover meat and throw it all on some lettuce or in a wrap.  Serve with your favorite dressing and you are good to go!

Cobb Salad Wraps

Any combination of the following:

Tomatoes

Avocado

Cucumbers

Bell Pepper

Hard Boiled Eggs

Green Onions

Bacon

Chicken/Turkey/Beef

Shredded or Cubed Cheese

Onions

Serve over lettuce or in a wrap with your favorite dressing.

Avocado Chicken Salad

This recipe is great for an open faced sandwich, or as a dip with tortilla chips.  Refreshing and delicious, I love the chicken/avocado combo.

Avocado Chicken Salad

Recipe from Becoming Betty

1 1/2 c. cooked shredded chicken

1 avocado

lime juice

mayo

salt and pepper

cilantro

Mash avocado and stir into chicken.

Add lime juice to taste, and mayo to reach desired consistency.

Add salt, pepper, and cilantro to taste.

Tuna Sandwich with Cabbage and Pickles

Great combination for flavor and crunch!

Tuna Sandwich with Cabbage and Pickles

1 can tuna, drained

1 large dill pickled, diced

1/2 c. diced cabbage

mayo, to desired consistency

salt and pepper to taste

Combine tuna, pickle and cabbage.

Mix in mayo to desired consistency.

Salt and pepper to taste.

Grilled Cheese with Tomato and Basil

A perfectly easy (and delicious) way to spice up ordinary grilled cheese.

The perfect summertime sandwich.

Grilled Cheese with Tomato and Basil

One large slicing tomato, seeded and thinly sliced.

Fresh basil leaves

Cheese of choice (mozzarella, Gouda, Swiss and muenster are my favorites), sliced

Pita bread (or regular bread)

Between bread, layer cheese, basil and tomatoes.

Toast or grill until cheese melts.

Chicken Salad Sandwich

The only good thing about the husband going out of town? The food. On weeks like this one, when there is just me, the kids, and 4 days to ourselves, I fill it with deliciously wonderful dishes that he hates. This is one of those, and I love every bite of his absence.

The best part? This comes together in about 5 minutes (hence the ALONE with the kids part).

There are about a gazillion chicken salad recipes wandering about out there, and I'll pretty much eat all of them, but this is my favorite. No nuts, no celery, and no onions (even for me!). This version is from the sister in law. And like most of them, the measurements are never 'exact', but I've attempted to get it close for those who need it. 

Chicken Salad Sandwich

Recipe from Charisse Moore

1 pint canned chicken (about 2 cups)

1 small bunch red, seedless grapes, halved (1 heaping cup)

1 large apple, chopped

1 Tbsp. lemon juice

salt and pepper to taste

mayo to desierd consistency (1/2 - 3/4 c.)

Drain chicken and dump into a large bowl.

Top with halved grapes and chopped apple.

Sprinkle lemon juice, salt and pepper over everything.

Dump the mayo on there and stir everything together.

Season to taste with additional lemon juice, salt and pepper.

Serve on croissants.

Curry Coconut Chicken Fingers

My husband is not a lover of sweet mixed with savory.  If you are like him these probably wont be your favorite.

However, if you are like me (and my kids) you will think these are delicious.

Curry Coconut Chicken Fingers

Recipe from Our Best Bites

12 chicken tenders

2 egs

1/2 c. flour

1 c. coconut flakes

1 c. panko

1 1/2 tsp. garlic powder

3/4 tsp. table salt

3/4 tsp. curry

1/4 tsp. onion powder

1/8 tsp. cayenne pepper

Chop coconut so it is the same size as the panko.

Combine spices and panko and coconut.

Dredge chicken in flour, then egg, and then panko/coconut mixture.

Place on greased foiled baking sheet and drizzle with olive oil.

Bake at 450 for 20 minutes, or until chicken is cooked through and coating is crisp.

Egg Salad Sandwiches

Classic recipe that everybody probably already has, but I like to have it in the arsenal for when I'm browsing for ideas!

 

Egg Salad Sandwiches

4 eggs

2 Tbsp. mayo or miracle whip

2 tsp. mustard

salt and pepper to taste

To hardboil eggs: place in a pot and cover with water by 1 or 2 inches.

Put a lid on the pot and bring the water to a boil.

Once boiling, turn off heat and let eggs sit for 10 minutes.

Remove eggs from pot and place in ice cold water until cool enough to handle.

Peel eggs and crush with a fork.

Add remaining ingredients and stir.

Spread on bread.

Optional additions: lettuce, tomato, bacon, etc.

Chicken Pesto and Red Pepper Sandwiches

Melted cheese smothering a pesto grilled chicken breast with roasted red peppers on freshly baked bread...

How could you go wrong?

Chicken Pesto and Red Pepper Sandwiches

Menu Managed Original

1/2 c. prepared pesto

4 Sandwich buns or french bread

4 bonheless chicken breast halves

4 slices mozzarella cheese

lettuce

7oz. jar roasted red peppers, drained

Spread about 1 Tbsp. pesto sauce on each bun half.

Grill or broil chicken for 15 minutes, or until done, turning and brushing with remaining pesto sauce during the last 5 minutes of cooking time.

Top chicken breasts with cheese.

Layer bottom bun halves with lettuce, chicken and roasted red peppers, then top with remaining bun halves.

Serves 4.

Chinese Chicken Salad

I loved this salad growing up.  It was pretty much the only thing my mom ever made with cabbage.

Perfect for potlucks, family get togethers, lunch, or a great side to dinner.

Chinese Chicken Salad
Recipe from Sandy Bishop

Salad
1 head cabbage, shredded
3-4 chicken breasts, cubed
3 green onions, chopped
4 oz. slivered almonds
1/4 c. sesame seeds
2 pkgs. chicken flavored Raman noodles, uncooked

Dressing
2 1/2 Tbsp. vinegar
1 tsp. salt
1/2 c. oil
1 Tbsp. sugar
1/2 tsp. pepper
Flavor packets from noodles

Whisk dressing ingredients together.
Toss all salad ingredients together, except for noodles.
Add dressing to salad and stir to combine.
Break up noodles with hands and add to salad just before serving.

Mandarin Pasta Salad

So... I am aware that this is a "summer salad", but it is seriously scrumptious!

Plus all of these ingredients are easily accessible year round.

Make it.  You will not be disappointed!

Mandarin Pasta Salad
Recipe from Confessions of a Bake-a-Holic
Dressing

1 tsp fresh ginger, grated
1 clove garlic, diced
1/3 c. rice vinegar
1/4 c. orange juice
1/4 c. vegetable oil
1 tsp. sesame oil
1 envelope Lipton onion soup mix
2 tsp. sugar
Mix well and refrigerate.
Salad
8 oz bowtie pasta, cooked
1/2 of a cucumber, diced
1/2 c. diced red bell pepper
1/2 c. chopped red onion
6 oz. baby spinach
11 oz can mandarin oranges, well drained
1/2 c. sliced almonds, toasted (350 for 8 minutes)
Toasted sesame seeds.
 
Toss together.
Pour all of the dressing over entire salad or serve on the side (do the latter if you plan to have leftovers).

Chicken and Bacon Stuffed Pizza Rolls

My kids love these!  They are perfect for on the go lunches, snacks, dinner, etc.  Mix and match whatever pizza ingredients you have on hand!

Chicken and Bacon Stuffed Pizza Rolls

Idea from Our Best Bites

1 loaf bread dough

1/2 pkg. Ranch Dressing mix
1/4 c. mozzarella cheese

3/4 c. sharp cheddar cheese, cubed

3/4 c. pepperjack cheese, cubed

1/2 lb. bacon, cooked and crumbled

1 c. cooked chicken, shredded or cubed

Prepare dough, and roll out into a 12" by 8" rectangle

Cut the rectangle into 24 squares (use a pizza cutter).

On top of each square place a few cubes of cheddar, pepperjack, chicken and bacon.

Take the four corners of each square and fold them over the toppings.

Work all of the edges around until you have formed it into a ball.

Place in greased muffin pan.

Continue until all 24 squares are done.

Spray tops of rolls with cooking spray.

Mix dry ranch dressing mix with mozzarella cheese, and top each roll with some of the mixture.

Bake at 400 for 15 minutes, or until golden brown on top.

Serve with marinara sauce or ranch dressing for dipping.

**If freezing: place unbaked rolls in the freezer (I just put my whole muffin tray in there).  Once frozen, remove and store in freezer bags.

Bake frozen rolls at 400 for 20 minutes, or until browned.

Kung Pao Tuna Salad

We do not eat fish very often at our place.

Tate pretty much hates everything about it.

I like tuna, but aside from the occasional sandwich don't eat it very often.

But then I happened upon this recipe and I pretty much fell in love.

This is the perfect lunch!

Kung Pao Tuna Salad

Recipe modified from Chicken of the Sea

1 Tbsp. soy sauce

2 Tbsp. seasoned rice vinegar

2 Tbsp. Hoisin sauce

1/2 tsp. red pepper flakes

3 Tbsp. peanuts

1 Tbsp. chopped green bell pepper

1 Tbsp. chopped red bell pepper

1 1/2 Tbsp. chopped green onion

2 6oz. cans Chunk Light Tuna, drained

4-8 iceberg lettuce leaves

Whisk together soy sauce, vinegar, hoisin and red pepper flakes until well blended.

Stir in peanuts, bell peppers and onions.

Gently flake and fold in tuna; mix until ingredients are blended.

Chill until ready to serve.

Serve in lettuce cups.