PROSCIUTTO-CHICKEN-MELON SPINACH SALAD

When one of my lovely girlfriends visited me awhile back, I made this salad for lunch. It’s quite easy, and the combination of cantaloupe, avocado, prosciutto, and pine nuts is amazing. Gone, gone, gone!

6 cups baby spinach

1 lb grilled chicken tenderloins, sliced thin and chilled

4 cups diced cantaloupe

2 avocados, diced

4 oz prosciutto, chopped

1/4 cup diced red onion (optional)

2 oz pine nuts

Dressing suggestion: Ken’s Steakhouse Lite Raspberry Walnut Vinaigrette (yes, I’m recommending it again)

1) Prepare each salad as follows: spread spinach on plate and top with chicken, cantaloupe, avocado, prosciutto, red onion, and pine nuts; serve with dressing of your choice

Now wasn’t that easy?

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/05/12–the one that disappeared into a black hole (which is the reason WordPress and I met up).

SUN-DRIED TOMATO AND HAM GRILLED BAGEL

This sandwich was a result of another of my “What’s in the fridge?” episodes. The jumping off point was a jar of sun-dried tomatoes and a bunch of baby spinach. And it only got better from there. This recipe serves one, but is easily doubled, quadrupled or whatever-ed is required to feed your bunch.

1 plain bagel, separated

2 tbsp reduced-fat cream cheese

1/2 cup baby spinach

2 tbsp chopped sun-dried tomatoes (drained)

2 slices deli ham

1 slice medium cheddar cheese

1-1/2 tsp butter

1) Heat grill pan over medium heat

2) Assemble sandwich as follows: 1/2 bagel spread with cream cheese and topped with spinach, sun-dried tomatoes, ham, cheddar cheese, 1/2 bagel

3) Melt half the butter in grill pan; add sandwich to pan and cook 3-4 minutes; spread remaining butter on top of uncooked bagel and flip sandwich; cook 3-4 minutes until cheese melts nicely; that’s it–eatin’ time!

Serves: Only 1

TURKEY KIELBASA AND POTATO TORTILLA

Okay, so we had leftovers, but that’s only because one of my guys wasn’t home to enjoy my cooking–shame on you, Junior!  However, the leftovers did make for a tasty lunch the next day. Waste not, want not 🙂

2 tbsp olive oil, divided

1 medium red onion, sliced thin

sea salt

ground black pepper

2 medium potatoes, sliced thin

14 oz turkey kielbasa, sliced thin

3 cups baby spinach, roughly chopped

6 eggs

1/2 cup milk

3/4 Monterey Jack cheese

1 tbsp parsley

1) Preheat oven to 375 degrees

2) Heat 1 tbsp oil in large skillet over medium heat; add onions, lightly salt and pepper, and cook 7-8 minutes until onions begin to caramelize; remove from heat and transfer to small bowl

3) Heat remaining 1 tbsp oil in large skillet over medium heat; add potatoes, lightly salt and pepper, and cook 7-8 minutes until potatoes begin to brown; add cooked onions and stir; add turkey kielbasa and stir; cook 5 minutes; remove from heat and stir in spinach; spoon mixture into casserole dish

4) Beat eggs with milk and pour over potato-kielbasa mixture; bake in oven 25 minutes until egg sets

5) Sprinkle cheese and parmesan over top; cook 5 minutes; remove from oven, and serve

Servings: 4-6 depending on hearty or non-hearty appetites

CHICKEN ARTICHOKE SPINACH GRILLED SANDWICHES

Sometimes you just don’t feel like cranking up the grill. The solution: a grill pan. The end result: these colorful mouth-pleasing sandwiches. Senior and Junior Too give them the nod.

1-14 oz can artichoke hearts, drained and chopped

1/2 red bell pepper, chopped

sea salt

ground black pepper

1-1/2 cups roasted deli chicken, chopped

2 cups baby spinach, chopped

8 slices sourdough bread

4 oz reduced fat cream cheese, softened

1-1/4 cup mozzarella cheese

2 tbsp butter, softened

1) In large skillet over medium heat, saute artichoke hearts and red bell pepper 3-4 minutes; salt and pepper to taste; stir in chicken and cook 2-3 minutes; remove from heat and immediately stir in spinach

2) Assemble 4 sandwiches as follows: sourdough bread slice spread with cream cheese, then topped with chicken-artichoke mixture, mozzarella cheese, and sourdough bread slice

3) In large skillet (I used a grill pan) over medium heat, melt 1 tbsp butter; grill sandwiches 3-4 minutes on one side; spread top slices with remaining butter and flip; grill 3-4 minutes until cheese melts and bread turns golden

Makes 4 sandwiches

ALBACORE CHICKPEA SPINACH SALAD

Ooh, warm weather coming, and that means lighter, cooler meals. This Albacore Chickpea Spinach Salad fits the bill. And it’s so easy to put together. I did get thumbs up from my guys, but I’m the real fan here. Yum!

IMG_7071

 

2-7 oz cans Albacore tuna packed in water, drained

1-14 oz can garbanzo beans, drained and rinsed

3 green onions, sliced thin

3 Roma tomatoes, diced small

1 ripe avocado, peeled, pitted, and diced small

1 cucumber, peeled and diced small

2 tbsp parsley, chopped

3 tbsp olive oil

juice from 1/2 lemon

1/2 tsp sea salt

1/4 tsp black pepper

4 cups fresh baby spinach

1) Gently mix all ingredients, except spinach, in a large bowl

2) Divide spinach between 4 plates; top with tuna-chickpea mixture; and enjoy!

Servings: 4

 

BACON-SPINACH SHIRRED EGGS

This was one of those breakfast-themed dinners of which my guys are so fond. And they were not at all disappointed with this recipe which is amazingly tasty–better yet, easy to put together. Though I served it in individual casserole dishes, it works equally well in a large casserole dish. Enjoy!

Bacon Spinach Shirred Eggs

spray olive oil

2 cups baby spinach

8 eggs

4 strips bacon, fried and chopped

1/4 cup half-and-half

sea salt

ground black pepper

paprika

1/4 cup shaved Parmesan cheese

1) Preheat oven to 375 degrees; lightly coat casserole dishes with spray olive oil

2) Assemble individual servings as follows, dividing ingredients equally between dishes; place spinach in bottom of dish, crack 2 eggs on top, scatter with bacon, drizzle with half-and-half, and lightly sprinkle with salt, pepper, and paprika

3) Bake eggs in oven 20-25 minutes until whites are firm and yolks are set to your preference; scatter Parmesan cheese over top and bake additional 2 minutes until cheese melts; remove from oven and serve (see…easy!)

Servings: 4

ASIAN EGG NOODLE SOUP

Soup’s on–yes, again. But baby it’s cold outside and getting colder, and what better way to knock off a chill than to sit down to a big bowl of soup. And this one has the added bonus of being oh-so-tasty. Give it a try!Asian Egg Noodle Soup2 tbsp olive oil

2 boneless, skinless chicken breasts, sliced thin into bite-sized pieces

8 cups chicken broth

6 oz dried egg noodles (I used spiral)

3/4 cup chopped celery

1/2 cup chopped carrots

2 lightly beaten eggs

2 cups coarsely chopped fresh spinach

1) To large soup pot, add olive oil and heat over medium-high; add chicken and cook, stirring often, 5 minutes until just done; transfer to bowl and set aside

2) Add broth to soup pot and bring to a boil; reduce heat to medium and add egg noodles, celery, and carrots; cook 8 minutes

3) Gently pour beaten egg into soup in circular pattern and cook 2 minutes; stir in chicken and spinach, cook 2 minutes, and remove from heat; serve

Servings: 4