Category: Simple Healthy Cheap Recipes

Super Simple Strawberry Chicken Salad

Super Simple Strawberry Chicken SaladI remember the first time I tried a Strawberry Chicken Salad. I was at a Red Robin Restaurant of all places.

Since then, variations of the Strawberry Chicken salad have popped up at many restaurants and all over Pinterest. I picked and choose what I really liked (and did not) and came up with a simple recipe that I can put together in 20 minutes or so, is super healthy, and the total ingredients are reasonably priced.

Now, I do things a little differently here at ASimpleLifeToo. I like things short, sweet and simple… so I am going to get right into the recipe!

Strawberry Chicken Salad Ingredients:

1 lb of chicken

4 – 6 cups of baby spinach

2 small avocados

21/2 cups of strawberries

1 cup frozen corn off of the cob

1 cup of your favorite nuts

3/4 cup olive oil

1/4 cup balsamic vinegar

pinch of salt and pepper

Strawberry Chicken Salad Instructions:

Step 1 – Chop up chicken and saute for about 10 minutes (with a sprinkle of salt and pepper). Place on a platter.

Step 2 – Chop up the strawberries and the avocados and place on the platter with the chicken.

Step 3 – Thaw corn or cook for a minute and place on platter.

Step 4 – Place 1 cup of nuts on the platter or you can saute them for a couple of minutes in oil or butter.

Step 5 – Blend 1/2 cup of the strawberries with the oil, vinegar, and pinch of salt and pepper.

See how easy that is. And it tastes wonderful!

My goal this Spring and Summer is to help my family get healthier and loose some weight. I plan on making salads a minimum of 5 times per week.

Here are a couple of hot cookbooks that focus on making healthy and flavorful salads:

 

Super Simple Strawberry Chicken Salad

Ingredients

  • 1 lb of chicken
  • 4 - 6 cups of baby spinach
  • 2 small avocados
  • 21/2 cups of strawberries
  • 1 cup frozen corn off of the cob
  • 1 cup of your favorite nuts
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • pinch of salt and pepper

Instructions

  1. Chop up chicken and saute for about 10 minutes (with a sprinkle of salt and pepper). Place on a platter.
  2. Chop up the strawberries and the avocados and place on the platter with the chicken.
  3. Thaw corn or cook for a minute and place on platter.
  4. Place 1 cup of nuts on the platter or you can saute them for a couple of minutes in oil or butter.
  5. Blend 1/2 cup of the strawberries with the oil, vinegar, and pinch of salt and pepper.
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Teach Your Children To Cook: Melt In Your Mouth Pumpkin Cookies

Teach Children To Cook Pumpkin CookiesThere are SO MANY amazing recipes available on the web today, but how many help and encourage you to make meals and memories with your children?

I mean, what are the holidays for? Are they not to make spend time with your family? To create Traditions? To pass down your favorite crafts, recipes, techniques, stories and more to your children?

This year we decided to try a few traditional holiday recipes from Better Homes and Gardens, modify them to suit our family, and teach the girls how to make them.

This recipe from BHG, the Melt In Your Mouth Pumpkin Cookies, was so easy for the girls to make. Your children will enjoy making and eating them!

We added cream cheese frosting, halved the recipe, increased the pumpkin, and used whole wheat flour (but you don’t have to). The BHG site includes a video if you want some extra help.

Teach Children To Cook Pumpkin Cookies

Disclosure: This post contains affiliate links.

Equipment Used

I teach the children to gather all of the needed equipment at the beginning of making a recipe. For this cookie recipe, we used:

Ingredients

I like to make recipes flexible. I comment here and there with a few modifications and suggestions.

Cookies: 

Cream Cheese Frosting

  • 1/4 cup butter, softened
  • 4 oz cream cheese, softened
  • 2 1/4 to 2 1/2 cups powdered sugar
  • 1/4 cup pumpkin
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, soften butter (in the microwave for 30 seconds for ease, or have left the butter out overnight).
  3. Add organic cane sugar, baking powder, salt, cinnamon, cloves and ginger. We also added 1/2 tsp of cardamom for a unique taste, but you can leave it out if you don’t have that on hand.
  4. Stir until combined, scraping bowl occasionally.
  5. Add egg and vanilla; stir until combined.
  6. Stir in pumpkin.
  7. Stir in flour.
  8. Drop dough by heaping teaspoons, 2 inches apart on lined cookie sheets.
  9. Bake in the preheated oven for 10 to 12 minutes.
  10. For the frosting, soften butter and the cream cheese (again, in the microwave for 30 seconds or have the butter left out overnight. Cream cheese is usually soft enough to mix w/o softening).
  11. Stir in vanilla and pumpkin.
  12. Stir in powdered sugar, about 1/2 cup at a time. Keep adding sugar until the frosting is thick, not runny.
  13. Wait until cookies are cooled before frosting. Use about one heaping teaspoon of frosting per cookie.

I would love to hear about your favorite cookie recipes to make with your children!

Want to start with the basics and teach your children to cook? Check out: Teach Your Children To Cook – The Simple, Healthy, Cheap Way: For Ages 7+ With Parent Supervision and follow the 16 incremental lessons to give your children a good cooking foundation and give them a beginning repertoire of recipes that they can use to contribute to the family meals.

Better Homes and Gardens is one of my favorite magazines. Click here to subscribe to Better Homes and Gardens.

 

How To Eat For $4 Per Day

How To Eat For $4 Per Day

Raise your hand if you are on a tight food budget?

Yea, that is a LOT of hands.

Keep your hands raised if you are on Foodstamps?

Yea, still a lot of hands.

Have you tried to eat healthy on a tight budget and find yourself continually going back to cheap carbs / fillers?

I sure do and I am so frustrated with myself.

Then a friend posts a link and voila, this great, FREE, cookbook emerges!




About The Free Cook Book

It is called “Good and Cheap: Eat Well On $4 Per Day,” By Leanne Brown. And best of all, it is free! Click here for the link: Good and Cheap Free Cookbook.

Leann moved to America from Canada to study nutrition. She was shocked at how many people were on Food Stamps and how few resources there were available to teach folks to eat healthy and well within a Food Stamp budget. So she decided to create a great cookbook full of healthy recipes, nutritious food, meals that aren’t too complicated to make, and most of all, stick to the $4 per day budget.

Leann’s philosophy: “The best health advice is simple: eat fruits and vegetables. Many American cookbooks rely on meat as the central feature of a meal. My recipes celebrate the vegetables rather than the meat. My intent was to create satisfying food that doesn’t require you to supplement your meals with cheap carbohydrates to stave off hunger. I strove to create recipes that use money carefully, without being purely slavish to the bottom line. For example, many recipes use butter rather than oil. Butter is not cheap, but it creates flavor, crunch, and richness in a way that cheap oils never can. ”

She really created this out of a desire to help.

Follow Up

I will be testing out these recipes over the next few months and I hope to share some of my successes and failures on my blog. I also will be revamping my current recipe series, Simple, Healthy, Cheap, to have better photos, include more recipes using Leann’s philosophy and budget, and to include more variety.

 

Cleansing, Iron Increasing Beet Soup Recipe

English: A bundle of organic beets from a loca...

I was recently asked for my beet soup recipe.

This recipe was given to me by my (step) mom and we enjoy this soup whenever we just want to feel lighter and cleansed or when I need a boost in iron. My children really like this soup too!

Ingredients:

2 – 3 medium beets, keep some of the beet greens if you have them

2 TBL butter or good oil (coconut, olive, grape-seed)

½ tsp salt

1 – 2 tsp Mrs. Dash Garlic and Herb seasoning or similar

4 – 6 cups water

Optional: substitute vegetable broth or chicken broth for some of the water

Instructions:

1 – Wash and dice beets into small chunks or julienne if you want to be fancy. Chop up a couple tablespoons of greens.

2 – Melt butter or heat up oil on medium heat in a medium size pot.

3 – Carefully put beets (but not greens yet) in pot and sauté 8 to 10 minutes.

4 – Add seasonings (salt and Mrs. Dash).

5 – Add water and optional broth.

6 – Cook for 10 – 15 minutes. Add greens for the last 5 minutes.

 

I have a similar recipe in my Simple, Healthy, Cheap! A Simple Life’s Guide to Home Economics: Beginning Cooking eBook, but uses Asian seasonings and adds rice noodles to make a more complete meal.