- 1/2 head iceberg lettuce, cored and shredded
- 1/2 head romaine lettuce, chopped
- 2 ounces blue cheese, crumbled
- 6 strips cooked bacon, roughly chopped
- 3 hard-boiled eggs, peeled and cut into cubes
- 2 medium tomatoes, seeded, and cut into cubes
- 1 avocado, peeled, pitted, and cut into 1/2-inch cubes
- Cooled slow cooker BBQ chicken, cut into bite-sized pieces
BBQ Chicken Ingredients
- 5 chicken breasts
- 1 (18 oz) bottle barbecue sauce
Place chicken breasts in slow cooker and completely cover with the barbecue sauce. Stir to mix. Cook on low for 4-5 hours or high for about 2 hours. Once chicken is cooked, remove from slow cooker and cut into bite-sized pieces. Once chicken is cut, assemble your salad with toppings.
Hello Foodie’s !! Hello April !!
My favorite part of March was hands down participating in Lindsay’s Foodie Pen Pal Program.
This was my first time participating and I was beyond excited to spend a little extra time in the grocery finding fun and unique foods to send to Katie at Cake and Bourbon. I had the pleasure of receiving a package created by Heather over at In Her Chucks, who put so much thought and creativity into everything. Heather is of Irish decent and St.Patrick’s Day means a lot to her so with that being said my package which arrived the weekend of St. Patricks day was loaded with some of the best foods imported right from Ireland!!!!! She also included some of her favorite recipes for my own recipe box which I cannot wait to try.
The first thing I tried was Graces’ Irish Shortbread cookies. Heather mentioned that Irish butter is the best and with these cookies being handmade in Ireland using the world renowned Ballyrashane Irish Butter you can understand how my husband and I ate this entire box in one sitting!! Yes, they are that good.
I absolutely love coffee and tea so I was thrilled to find some of Barry’s Breakfast Tea in my package, which goes great with Irish Oatmeal.
Also included was Irish Soda Bread Mix, maybe I will make 2 loaves and share one with my mother in-law..she will be so proud.
My family and I love to cook on the grill in the summer and one item that Heather sent me will go perfectly with a hamburger right off of the grill. Ballymaloe Original Sauce. Have you ever tried this sauce? Its amazing! Their website has some really delicious ways to incorporate this sauce in just about anything.
For all my foodie friends out there that participated in Lindsay’s Foodie Pen Pal Program I hope you all enjoyed your pen pals as much as I did!! Thanks again to
So.. have you joined yet?
- 2 lbs homemade or frozen meatballs
- 1 bottle original barbecue sauce
- 2 (8oz) cans pineapple chunks, drained
- 1 medium green bell pepper, cubed
- 1 medium onion, cubed
Place all ingredients in slow cooker, mix well. Cook for 7-8 hours on low or high for 4-5 hours. Serve over rice.
- 1 (6 oz) pkg. stuffing mix
- 1 (10 3/4 oz) can condensed cream of chicken soup
- 1 tablespoon prepared, Dijon mustard
- 2-3 boneless, skinless chicken breasts, cooked and cut into bite-size pieces
- 3 cups fresh broccoli florets (chopped)
- 2 cups cooked, chopped ham
- 6 slices of extra thin Swiss cheese
Preheat oven to 375ºF. I baked the chicken first but you can use leftover chicken as well. While oven preheats prepare stuffing as directed on package. In a large bowl mix soup and mustard add the broccoli, ham and chicken once cooked. Transfer to a 2-qt. casserole dish then top with cheese slices and stuffing.
Bake 30-35 minutes until heated through.
A slow cooker meal ready in less than 2 hours
- 4 boneless, skinless chicken breasts (thighs would work too)
- Salt and pepper
- 1 cup honey
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons vegetable oil (could also use olive oil or canola oil)
- 2 cloves garlic, minced
- 4 teaspoons cornstarch dissolved in 6 Tablespoons water
- Sesame seeds
In a small bowl mix honey, soy sauce, ketchup, oil and minced garlic, mix well. Lightly season the chicken with salt and pepper then place into slow cooker, cover with mixture. Cook on low for 3-4 hours or on high 1 1/2 – 2 hours. Once chicken is cooked remove from the slow cooker. Add the dissolved cornstarch to slow cooker. Cut the chicken into bite size pieces and return to slow cooker. Allow to cook for another 10-15 minutes then serve over rice or vegetables.
What I Ate Wednesday #5
Breakfast was cinnamon quinoa apple parfait topped with homemade cinnamon granola
I love snacking on strawberries and kiwi at my desk
Lunch was this amazing grilled eggplant, tomatoes, roasted red peppers,
fresh mozzarella, fresh basil with sun dried tomato pesto from a local trattoria
Ever try popcorners? I’m obsessed!
For dinner hubby
and I made tacos, mine featured refried beans, lettuce, cheese and tomato.
His were fully loaded with ground beef, sour cream, loads of cheese and tomatoes
My hubby picked a treat for us which was a red velvet cupcake
“because it reminds me of our wedding cake” how sweet is that
Thanks to Jenn from Peas and Crayons for hosting WIAW. Join us next week!!!
Combine all ingredients and mix well.
Refrigerate overnight (up to 48 hours) Serve chilled or heated.
The variations are endless!!
Fruits..strawberry, banana, berries, mango, apple, pear, pineapple, mandarin, peach, cherry, cranberry
Toppings..Granola, chia seeds, nut butter, cereal, pumpkin seeds, almonds, walnuts, pecans, pb2, even chocolate!
Flavor with Vanilla, cinnamon, honey, stevia, agave
Simply mix all ingredients until well combined. Refrigerate overnight (up to 48 hours)
Serve chilled or heated
What do you eat for breakfast? Do you eat the same thing every morning?
Waking up late in the morning and having breakfast already made for you, well that is just a marvelous thing 😉
Topped with the homemade cinnamon granola that I made yesterday.
I told you I was obsessed with cinnamon!!
I recommend preparing all ingredients ahead of time, refrigerate, cool completely then assemble.
- 4-5 apples peeled, cored and coarsely chopped – I used Granny Smith
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoons sugar
- 1 cup water
Combine ingredients in a saucepan, bring to a boil and reduce heat to low. Cover and cook until apples are softened. Remove from heat and let cool completely.
Cinnamon Quinoa: Cook 1 cup of quinoa according to package. Cool completely then add 1 1/2 teaspoons of cinnamon.
To assemble: Layer yogurt, quinoa and apples top with granola. Recipe yields 4 servings
Are you as obsessed with cinnamon as I am?
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Add ins: sliced almonds, flaked coconut, sunflower seeds.
*I am obsessed with cinnamon so I added a lot more to mine than shown in the recipe.
- 4 cups rolled oats
- 6 tablespoons honey
- 4 tablespoons brown sugar
- 2 teaspoons of cinnamon
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 2 tablespoons warm water
Preheat oven to 250 degrees F. Lightly grease a big cookie sheet. In a bowl whisk together the honey, brown sugar, cinnamon, salt, oil, and warm water. Add the rolled oats and stir until everything is evenly coated. Spread the granola in your prepared pan. Bake the granola for 1 hour stirring every 15 minutes. Let it cool, and store your granola in an airtight container.
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