Homemade Garlic Parmesan Croutons

This week, my grocery store had a whole bunch of loaves of bread marked down to 25 cents apiece, so I decided to try my hand at making homemade croutons. How hard can it be, right? Not hard at all, my friends. Really simple, and so tasty!  One loaf of regular sliced bread made a whole gallon sized bag of croutons.  The best part was that everything other than the 25 cent loaf of bread, I had on hand already.  From what I've read, it looks like they will keep in a sealed bag out of the fridge for about 2-4 weeks, in the fridge for at least a month, or frozen for up to 3 months (although I haven't tried to freeze them, I'm skeptical that they'd stay as crispy).  I figure between all the holidays coming up, Annalyn snacking on them, and my obsession with salads lately (thanks to this raspberry vinaigrette recipe), we will have no problem finishing them within the month.  Here's how Mama makes it:

Garlic Parmesan Croutons

Ingredients:

- 1 loaf of day old bread (or leave the bag open overnight)

- 1/2-2/3 c. olive oil

- 1/4 c. grated parmesan cheese

- 1 t. salt (more or less, to taste)

- 1/2 t. freshly ground black pepper

- 2 T. minced garlic

- 1 t. dried rosemary

- 1/2 t. dried oregano

- 1/2 t. dried thyme

Directions:

1.  Preheat oven to 350 degrees F.  Slice bread into roughly 1/2" cubes.  For me, it was easiest to make half a batch at a time.

2.  In a large bowl, combine half of the remaining ingredients. Add bread cubes and toss to coat.

3.  Place bread in an even layer on foil lined baking sheet and bake for 20-30 minutes, stirring every 10, until golden brown and crispy. (Mine were done around 25-28 minutes. Times will vary based on oven, type of bread, etc.) Allow to cool, then store in a sealed container until ready to use on your favorite salad or soup.

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Raspberry Vinaigrette

Here's a perfect way to use that homemade raspberry vinegar recipe I posted earlier.  Even if you're not a big fan of fruit in your salads, this lightly sweet dressing is a delicious way to freshen up those greens.  A perfect end-of-the-summer recipe and would make a great hostess gift for that holiday dinner party. Here's how Mama makes it:

Raspberry Vinaigrette

Ingredients:
- 1/2 c. vegetable oil
- 1/2 c. raspberry vinegar (see my homemade recipe here )
- 1/3 c. sugar
- 1 T. Dijon mustard
- 1/4 t. dried oregano
- 1/2 t. freshly ground black pepper
- salt, to taste (about 1/2 t.)

Directions:

1.  Place all ingredients in a jar with a lid.  Shake to combine, store in refrigerator.

2.  Serving suggestion:  Toss spring mix salad greens with dressing; sprinkle with chopped pecans, dried cranberries, and feta cheese.  Serve as a side, or with some grilled chicken as a meal.

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Watermelon Orzo Salad with Spinach & Feta

Here's a fresh summer dish inspired by one that we had on the 4th of July.  Fresh watermelon atop orzo and baby spinach, topped with basil and feta cheese.  An odd combination?  Maybe.  But it tasted so fresh and looked so pretty.  I decided to try my hand at it this weekend for brunch with some friends.  I must say, it was awesome!  (Even if Michael didn't approve of salad for brunch...)  Here's how Mama makes it:

Watermelon Orzo Salad with Spinach & Feta

Ingredients:
- 3/4 c. orzo (uncooked measure)
- 3 cups watermelon, diced
- 1/2 c. feta, crumbled
- 1.5 T. olive oil
- 2 T. fresh basil, thinly sliced
- 1/4 t. freshly ground pepper
- 1 t. salt
- 2 c. packed baby spinach



Directions:


1.  Cook orzo according to package directions.  (Bring salted water to boil, add pasta and boil for about 8 minutes.)  Drain and rinse with cold water, then add 1 T. olive oil and half the salt and pepper.  (I made this up the night before and stored in the fridge overnight.)

2. On a large plate or platter, spread spinach in an even layer.  Top with cooked orzo, then diced watermelon.  Sprinkle with feta.

3.  Slice the basil and sprinkle over the watermelon, then drizzle with remaining 1/2 T. olive oil.  Season with salt and pepper, to taste.  Makes about 6 servings, 3/4 c. each, 5 WW pts.

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Curried Chickpea Salad

When I saw this recipe for curried chickpea salad on Pinterest, I just knew we had to try it!  Chickpeas and curry are two of our absolute favorites, and with a couple little tweaks, it was a perfect weekday meal with lots of leftovers.  Paired with whole wheat pitas and some fresh fruit, I was obsessed with this stuff.  Here's how Mama and her little helper make it:

Curried Chickpea Salad

Ingredients:

- 1 apple, chopped

- 3 medium carrots, chopped

- 1/2 c. raisins

- 1 bunch green onions, chopped

- 1/2 c. mixed nuts, coarsely chopped

- 2 cans chickpeas, drained and rinsed

- 3/4 c. hummus

- juice of 1 lemon

- 2 T. curry (we like a lot, so start with less if you prefer)

- 1/2 t. garlic powder

- 1/2 t. cumin

- 1 T. cilantro paste or 2 T. freshly chopped

- 2 T. cider vinegar

- salt and pepper, to taste

Football Food Makeover #5: Low Fat Red Potato Salad

It's almost an oxymoron, isn't it?  Low fat potato salad.  How on earth can potatoes, eggs, mayonaisse, and the likes be on a WW diet?  Well, with a few easy substitutions like non-fat sour cream and Greek yogurt in place of mayonnaise, this salad cuts fat without sacrificing flavor.  With the help of green onions and LOTS of dill, that is.  In honor of the return of college football, here's my first football food makeover of the year.  Because what barbeque/party/get-together/event is complete without a good potato salad?  Here's how Mama makes it:

Low Fat Red Potato Salad

Ingredients:
Makeover version: (makes 10 servings, 4 pts each!)
- 3 lbs. red potatoes, quartered with skins on
- 1 c. non-fat sour cream (yes, I used low-fat this time because that's what my mom had in her fridge)
- 1/2 c. non-fat Greek yogurt
- 4 hard boiled eggs, diced
- 1 bundle green onions, diced
- 2-3 T. dill (we like a lot in our family)
- 1 t. salt
- 1/2 t. black pepper
- 2-4 T. skim milk, to thin

Original recipe:  substitute 1 c. mayonnaise and regular sour cream for the greek yogurt and non-fat (or low-fat) sour cream.
 
**WW comparison:  original recipe has 10 points per serving, makeover version is only 4 pts per serving!  Tastes like a bargain to me!
 

Antipasto Pasta Salad

This little gem was a toss together creation of mine with foods we had on hand.  Before you go to Wikipedia to look it up, I'll tell you about one of my favorite vegetables that my Kroger carries now - kohlrabi.  Kohlrabi, (German turnip) is a type of cabbage that can be eaten raw or cooked.  Both the stems and greens can be eaten, but for this dish, I will only be using the stems.  To prepare, start by peeling away the outer fibrous layers, then cut into chunks.  Growing up, my mom said they used to cut them into chunks and store covered in water in the fridge.  It tastes sort of like a milder, sweeter cabbage/radish, which I know isn't the best description, but it's what I liken them to.  If you're feeling adventurous, head to your local grocery or farmers market and pick up a few.  If not, substitute another vegetable and call it a day.  Either way, here's how Mama makes it:

Antipasto Pasta Salad



Ingredients:

- 1 box spiral pasta, cooked and rinsed
- 1 c. cherry tomatoes, halved
- 1 can black olives, drained
- 1/2 c. green olives
- 1/2 c. kohlrabi, peeled and chopped
- 4 oz. turkey pepperoni
- 1 c. feta cheese
- 3/4 - 1 c. Italian dressing
- grated parmesan, for garnish

**The great thing about pasta salads is that you can always substitute ingredients if you don't have something.  Can't find kohlrabi?  Toss in some quartered artichokes.  No feta?  Use parmesan and chunks of provolone.  Go ahead, add some salami, too.  Mama won't judge.

Chickpea Salad with Fresh Veggies & Dill

Here's a recipe my BFF gave me months ago, I finally made about a month ago, and am just now posting.  Sometimes, that just happens!  The funny thing is that I've made this probably twice since then - so it's not for lack of deliciousness.  Either way, here's a yummy, healthy, fresh veggie salad for these hot summer days:

Chickpea Salad with Fresh Veggies & Dill

Ingredients:
-3 tablespoons olive oil
-1 (16 ounce) can chickpeas/Garbanzo beans, drained
-1/2 cup tomato, chopped
-1/4 cup red onion, minced
-1 rib celery, sliced (I didn't have any, but toss it in if you do!)
-1 cucumber, chopped
-1 teaspoon garlic, minced
-2 tablespoons fresh dill, chopped (or 1.5 T dried)
-1 1/2 teaspoons red wine vinegar
-1/2 lemon, juiced
-1/2 lime, juiced
-cracked black pepper and salt, to taste
-1/4 c. feta

Coleslaw with a Kick

Inspired by Ree Drummond's Cilantro Slaw, this jazzed up slaw is sure to please and surprise every palate!  The taste adventure starts with a flavorful burst of green onions and cilantro, then cools off with a deliciously tangy dressing, and ends with just the right amount of kick from the hot sauce.  This is probably the best and most addicting slaw I've ever tasted!  I can safely say that the store-boughten stuff is ruined for me forever now.  Here's how Mama makes it:

Coleslaw with a Kick

Ingredients:
- 1.5 to 2 (16 oz.) packages coleslaw mix (or 2 heads cabbage + shredded carrots)
- 2 bundles green onions, chopped
- 2 c. milk
- 1 c. Miracle Whip
- 2 t. hot sauce
- 2 T. sugar
- 2 T. cider vinegar
- 1 1/2 t. salt
- 1 t. black pepper
- 1/2 t. celery salt
- 1 bunch cilantro, chopped

Strawberry Spinach Salad with Balsamic Vinaigrette

Not only is this one of the prettiest salads I've ever made, it's one of the tastiest!  Fresh strawberries on a bed of baby spinach, tossed with a tangy balsamic vingaigrette.  Top with some crumbled gorgonzola and sliced almonds for a perfect spring salad.

Strawberry Spinach Salad with Balsamic Vinaigrette

Ingredients:
- 1 lb. fresh strawberries, halved or quartered
- 10 oz. fresh baby spinach (2 boxes, if feeding more than 2 people)
- 1/2 c. crumbled Gorgonzola cheese
- 1/4 c. sliced or slivered almonds
for the dressing: (I usually double this and keep in a jar in the fridge)
- 1/4 c. + 2 T. balsamic vinegar
- 2 T. honey
- 1/2 c. olive oil
- 1 T. minced garlic
- 1 t. Dijon mustard
- 1/2 t. kosher salt
- 1/4 t. fresh ground pepper
Want to make this a meal?  Add some slices of grilled chicken!  Or serve alongside a juicy steak.
(serves 4)

Asian Marinated Grilled Chicken

I just LOVE grilling season!  Maybe it's the fact that I don't actually do the grilling so I have more time to focus on other parts of the meal.  Or maybe it's the beautiful char lines, I do love those...  Or it could be the hunky guy behind the grill at my house, he is a definite plus...  And then again, we can't ignore the fact that it's a pretty healthy way to cook...  Yep, I just don't see a downside here!  (Except that it's pseudo-dependent on weather, of course).   At any rate, here's a delicious grilled chicken recipe to kick off the start of grilling season here in Indiana.  I made the marinade to compliment this carrot ginger dressing, but it could absolutely stand alone as the maincourse.  Here's how Mama (with a little help from Daddy) makes it:

Asian Marinated Grilled Chicken

Ingredients:
- 1 1/2 lb. boneless skinless chicken breasts
- 3 T. soy sauce
- 1/4 c. white wine
- 2 T. seasoned rice vinegar
- 1/2 t. ginger (fresh or ground)
- 1/4 c. toasted sesame oil
- 1 T. honey
- 1/2 t. pepper
- 1 T. minced garlic
- 2 t. basil, chopped
- 1 t. hot sauce (add more if you like it spicy!)

Carrot Ginger Dressing (Japanese Steakhouse Style)

This Weight Watchers recipe tastes just like the dressing you get at your favorite Japanese restaurants.  It has a great ginger flavor, a thick texture, and is amazingly low fat.  At only 1 WW pt per 3 T serving, you will fall in love with this dressing!  Try it with your favorite salad, chicken, or rice dish for a lot of extra flavor without the extra calories.  Here's how Mama makes it:

Carrot Ginger Dressing

Ingredients:

- 1 c. baby carrots

- 1/2 c. water

- 2 T. fresh ginger root, minced

- 1 T. seasoned white rice vinegar

- 2 t. soy sauce

- 2 t. toasted sesame oil

- 1 t. honey

Mediterranean Quinoa Salad

Here's a great salad recipe we had for dinner the other night.  As the weather gets warmer, I love cooking with fresh veggies!  This salad can be served warm or cold (I served it at room temp immediately after preparing it.  I ate it cold the next day as leftovers, but Michael heated it up... so do what feels right to ya).  It makes a great side dish, but can be a meal in itself (I added some shredded chicken and a glass of wine and called it a day!).  Here's how Mama makes it:

Mediterranean Quinoa Salad

Ingredients:

- 1 cup dry quinoa

- 2 cups water

- 3 tablespoons extra virgin olive oil

- 2 T. balsamic vinegar

- 1 T. minced garlic
- 1 T. dried dill weed

- 1 t. salt
- 1/2 t. black pepper

- 1/2 c. chopped fresh cilantro
- 1 cup sliced grape tomatoes

- 1/2 cup spinach, chopped

- 1/2 cup sliced kalamata olives

- 1 medium cucumber, chopped (or half of a large English cucumber)

- 3 green onions, chopped (white & green parts)

- 4 ounces feta cheese (about a half cup)

- 1 c. shredded chicken, optional (again, rotisserie chicken works well here)



Guacamole Salad

Inspired by how this mama makes her guacamole, here's a salad version of one of my favorite dips!  Romaine lettuce topped with sliced tomato, onion, and avocado and drizzled with a cilantro lime dressing.  And don't forget the feta! (Which is absolutely a part of my guacamole recipe... sounds strange?  Try it next time!  You're welcome in advance...) 

Guacamole Salad



Ingredients:

- 1 head of romaine lettuce, chopped or torn

- 1 large tomato, sliced lengthwise

- ½ red onion, thinly sliced

- 1 avocado, sliced

- 1/3 c. nonfat feta cheese

- 3 T. fresh cilantro, finely chopped

- Juice of 2 limes

- 1/4 c. olive oil

-1/2 t. garlic powder

- 1 1/2 t. salt

- 1/2 t. black pepper

Christmas Dinner: Pan Seared Filet with Burgundy Mushrooms and Spinach Arugula Salad

This year, the star of our Christmas dinner was undoubtedly these beautiful pan seared filets with these burgundy mushrooms.  Now, I didn't do a step-by-step post of the mushrooms because they are from The Pioneer Woman's cookbook and also on her blog - so that post already exists!  (And is done by a true professional, might I add!)  Be sure to check out the link, though, because they are truly divine.  As for the rest of our meal, I decided to make filets by searing them on the stove, then finishing in the oven.  Although they got a little more done that I'd intended by the time I let them rest and got Annalyn's dinner started, they were oh so tender and delicious.  But I learned something about making steak in a way other than grilling, and decided it was worth sharing with all of you.  I rounded out the meal with these garlic mashed potatoes and a quick spinach arugula salad.   Here's how Mama makes it:

Pan Seared Filet with Burgundy Mushrooms

Ingredients: (for the steaks)

- 2 (6 to 8 oz.) filets, cut about 1.5" thick

- course ground salt and black pepper

- 1 T. butter or olive oil

(for the mushrooms - I halved the original recipe)

- 2 lbs. white button mushrooms, washed

- 1 stick butter

- 3/4 t. Worcestershire sauce

- 2 c. Burgundy (or other red) wine

- 1/2 t. black pepper

- 1 c. boiling water

- 2 chicken bouillon cubes

- 2 beef bouillon cubes

- 1/2 t. dill seed

- 3 cloves garlic, peeled

- 1 t. salt, if desired

(for the salad)
- 2 c. baby spinach
- 2 c. arugula
- 1/4 red onion, sliced
- handful cherry tomatoes, halved
- feta cheese, about 1/4 c.
- 1/4 c. each red wine vinegar and olive oil
- salt and pepper, to taste

Taco Salad

As I've said before, there are a few things that I love to make big batches of and keep on hand in the freezer.  Taco meat is one of those.  Besides the obvious use for it, we also make taco salads, nachos, soups, etc. and love the convenience of having it on hand.  This week, we were craving this particular taco salad that my family back home in Nebraska always makes.  Usually, it's all mixed together and taken to a holiday or other family gathering as a side.  I decided to leave it separate, so we could take it as leftovers the next day (once mixed, the lettuce and Doritos don't keep all that well).  Try it for your next pitch in or get together - it's always a big hit!   Just wait to add the Doritos until right before serving so they stay crunchy. 

Taco Salad

 

Ingredients:  **I always double the taco meat and freeze half, so the recipe reflects that

- 2 lbs. lean ground beef

- 1 large onion, chopped

- 2 pkgs taco seasoning (or make your own)

- 1 c. water

- 2 cans diced tomatoes with green chilis

- 1-2 cans red kidney beans, drained and rinsed

- 2 cans sliced black olives, drained

- 1/2 c. chopped green olives (feel free to leave this out, but we are obsessed with green olives in our taco meat!)

- 1 bag Taco flavor Doritos, crushed

- 1 head of lettuce, chopped

- 2 c. shredded cheese

- 1/2 - 3/4 bottle Dorothy Lynch dressing (this is key to the salad, but it's not sold in all areas.  It's made in NE and used to be one of those things we always looked forward to when going there (along with Zesto, Runza, and tiny pop cans which are now everywhere).  When I can find it around here, it's usually been at Walmart.  If not, use a creamy red French dressing.)



Quick Cherry Tomato Salad

Every year when we sit down and decide what we will plant in our garden, we vow that we will cut down on the number of tomato plants or at least the number of different varieties.  And every year, Michael makes the mistake of taking me along to pick out the plants.  We always start with a few basics - roma, cherry, heirloom.  But then I see a beautiful yellow cherry tomato, and the perfectly-sized grape tomato, and those lovely pear-shaped cherry tomatoes.  And pretty soon, year after cursed (blessed?) year, we end up with half a dozen different kinds of tomato plants.  But I just can't imagine summer without this lovely delicious cherry tomato salad.  The colors, the flavors, and the textures of all these different kinds of tomatoes tossed with home-grown basil embodies those end of summer porch-sitting kind of nights.

Quick Cherry Tomato Salad

Ingredients:

-2 c. cherry tomatoes, halved
-1/2 c. non-fat feta cheese
-1/4 c. fresh basil leaves, chopped
-1 T. balsamic vinegar
-2 t. olive oil

Directions:

1.  In a medium bowl, toss halved tomatoes with basil, balsamic vinegar, and olive oil.  Sprinkle with feta and gently toss.

try using leftovers in a wrap,

along with chicken and baby spinach

printable recipe

Two Bean Chili Salad with Smoked Chicken

Here's a quick and easy no-cook WW recipe.  I was so intrigued by it that I had to try it.  We ate it as a light meal, but it would also be a quick side dish for a potluck or pitch-in.  I bought the smoked chicken from the deli in my grocery store and just asked them to cut it into inch thick slices so I could chop it.

Two Bean Chili Salad with Smoked Chicken

Ingredients:
-12 oz. bag frozen french cut green beans
-1 can kidney beans, drain and rinse
-8 oz. deli smoked chicken, chopped
-1 T. cider vinegar
-2 t. chili powder
-1 T. olive oil
-1/2 t. each salt and black pepper

Caprese Salad and Appetizers

For a summer snack, there is nothing better than tomatoes from the garden layered with fresh basil and mozzarella paired with a glass of wine and a couple of porch rocking chairs.  I would love to tell you that's what this is, but I would be lying.  Between planting it late (we were a little preoccupied this year) and the drought conditions, our poor garden is just not it's usual perky self. So far, we've had a couple handfuls of yellow cherry tomatoes, but that's it.  Not like last year's overwhelming abundance of tomatoes which I couldn't even look at without feeling sick.  No, these are not my homegrown tomatoes - they are some funny-looking (but delicious-tasting!) black tomatoes from Trader Joes.  But they make a nice salad just the same.

We also make these into appetizers by putting them on crackers (usually we use pita chips or Triscuits).  It makes a nice snack and doesn't require a fork that way.  Last night, I ended up making them both ways because we couldn't decide.

Caprese Salad and Appetizers

Ingredients:
-2 fresh tomatoes (any variety)
-8 oz. fresh mozzarella cheese, part skim
-10-12 fresh basil leaves (for the cracker version, I've also used the refrigerated basil that comes in tubes found in the produce section)
-2 t. balsamic vinegar
-1 T. olive oil, optional
-pinch of salt and pepper
-crackers, if desired