September 17 - 23

September 17 - Chris' Chicken Salad
We call this one Chris' salad because I got the recipe from my sister, Chris. I don't know where she got it. It is a standard and a favorite around here. Very simple and very delicious.

Salad
1 cup dried cherries
1 cup roasted pecans, chopped
1/2-1 cup feta cheese
1-2 granny smith apples, chopped
2 chicken breasts, cooked and chopped

Dressing
3 TBS olive oil
2 TBS balsamic vinegar
2 TBS maple syrup
1 TBS lemon juice
1 tsp fresh grated ginger
1/2 tsp cinnamon
1/4 tsp nutmeg

Green Base
Spinach, Kale, or Field Greens

Toss the ingredients for the salad together and set aside. Whisk the ingredients for the dressing together and toss over the salad ingredients. Serve salad over the base of greens (put what you like).

September 18 - Kale Frittata
Every time I make this I'm pleasantly surprised about how easy and good it is. I have it pinned as a breakfast recipe but make it often for dinner. It serves well with fresh cut fruit or a side of greens. I substitute pre-cooked, chopped bacon for the pepperoni in the recipe. I'm considering adding some roasted, chopped red potatoes to this one of these days, but haven't ventured to do so yet. Also, the toddler INHALED this, so it is a big win for that reason.

I also got adventurous and made my own salsa! It was a great use for all the garden goodies (peppers, tomatoes, and onion) and turned out very well. I followed the directions and used 4 whole jalapenos (seeds included) and it was HOT, even for me. I'd recommend using fewer of them or seeding them to tone it down a bit.

September 19 - Fajita Chicken Stuffed Peppers
I used the salsa from the day before as a base to slow cook the chicken in the crock pot. We cooked it on low for about 2-3 hours and then shredded it. After that I followed the directions to a T other than the fact that I added some broth to the bottom of my pan while the peppers roasted (as my pepper were too big for cupcake tins). They turned out pretty well. That said, I always want to like stuffed peppers (any of them, not just this recipe) more than I do. They are so pretty and self-contained, but the first thing I do to eat them is tear into them with a knife and start mixing things around so I can get a balanced bite. I served them with some more of the salsa, some plain yogurt (instead of sour cream) and sliced avocado.

September 20 - Taco Salad
I worked in the late afternoon on this day and as a result was not home for dinner. Instead, I enjoyed the catered meal that was provided for the training I facilitated at Willamette University. I made my own taco salad with seasoned shredded chicken, fajita veggies, and black beans. Yum.

September 21 - Caribbean Grilled Veggie Packets

I haven't made this in a while but don't know why. It is rad. Super easy and very tasty. Despite my general dis-interest in grilling, I did have every intention of grilling these but was informed by my darling husband that the grill has been shut down for the season (gas line disconneded, cleaned, and cover on). Ok then. I baked them at 450 for 20 minutes. That worked well. My other adaptation was that I couldn't find the type of chili sauce referenced in the recipe so I used a combination of sweet Thai chili sauce and Sriracha. I just gave a little squirt of each on the top of the veggies before I closed the packets. They had just the right amount of heat for us, you could adapt up or down with the addition or omission of the Sriracha.

September 22 - Chicken Burgers with Roasted Brussel Sprouts, Sauteed Summer Squash, and Sweet Potato Fries
I've written about these burgers before, too. I got them at Costco, they are rad. They have kale and quinoa in them as well as some jack cheese. They paired well with the roasted sprouts and SPF's (I used the pre-made Alexia ones again).

For the squash: Chop in half moon sections, about 1/4-1/2 inch thick. Chop 1/4-1/2 purple onion. Mince 1 clove garlic. Saute garlic and onion in olive oil until onion is translucent. Add squash and season with salt and pepper. Cook until squash just starts to break down in the center. Add freshly torn basil (or other herbs) just before serving.

For the sprouts: chop off bottom and then in half. Chop 1-2 shallots and combine with sprouts. Toss in olive oil, salt, and pepper. Roast at 450 for about 15-20 minutes until the center of the sprouts are tender but not mushy. You'll have some black leaves on some of the sprouts, too, that's ok. They are roasty and delicous.

September 23 - Turkey Sandwiches
I had something else more exciting planned, but my hubs worked late and me and the kiddo went to the park in the afternoon. Sometimes easy and nearly-prep-free is the best option for dinner. GF bread, deli turkey, lettuce, tomato (the last of the garden fresh ones, sad!), bacon, and a tiny bit of mayo. Yum. I served with a side of reheated brussel sprouts from the night before.