Classic Pasta Salad

 I don’t usually love cold pasta, but this was a definite winner. It makes a ton, too, so it’s perfect for gatherings! Thanks to The Toasty Kitchen for this!

Ingredients

• 24 ounces tri-color rotini pasta uncooked
• 1 pint cherry tomatoes halved
• 12 ounces sliced pepperoni
• 1 red onion diced
• 1 green bell pepper diced
• 16 ounces mozzarella cheese cubed
• 1 cup grated parmesan cheese
• 8 ounces olives sliced

Vinaigrette dressing

• 1 ½ cups olive oil
• ½ cup red wine vinegar
• 2 tablespoons Italian seasoning
• 2 teaspoons garlic powder
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• ½ teaspoon red pepper flakes

Instructions

• In salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
• Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside. 
• In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine. 
• Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. 
• If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving.

Healthy Chicken Salad with Grapes

 

This one is from Mary's Whole Life (and her picture) and it's a staple for lunches! Super easy and quick and my  kids loved dipping crackers in it!

Ingredients:

3 cups shredded, cooked chicken Rotisserie or make your own poached chicken breasts (instructions above and below!)

1 cup sliced grapes

1/4 cup chopped pecans raw or dry roasted

3 stalks celery diced

1/3 cup mayo

1/2 tsp sea salt more or less to taste

1/4 tsp black pepper

1/2 tsp celery seed

1/2 tsp paprika

Instructions:

Add all of the ingredients into a large bowl. Mix well until combined. Refrigerate until ready to eat! Can be stored in the fridge for up to 5 days. 

Orange Fluff Salad (without cottage cheese)

Recipe and photo courtesy of Finding Zest. We had this with our Easter dinner and loved it! It wasn't overly sweet, which we loved, and the texture was perfect!

INGREDIENTS:

1 3 oz box orange gelatin

1 cup sour cream (or plain yogurt)

1 15 oz can mandarin oranges, drained

1 21 oz can pineapple tidbits, drained

1 15 oz can diced mangoes or peaches, drained

1 cup miniature marshmallows

1 8 oz container whipped topping fully thawed

fresh orange slices, shredded coconut, chopped nuts, mini marshmallows and/or maraschino cherries for garnish (optional)

INSTRUCTIONS:

In a large bowl, whisk together sour cream and gelatin powder until well combined. Add in well drained canned fruit and mini marshmallows. Fold in whipped topping.

Refrigerate until ready to serve, at least one hour.

Serve with shredded coconut, fresh orange slices, maraschino cherries, additional mini marshmallows or chopped nuts for garnish.

Chicken Lettuce Wraps

If you've ever eaten at P.F. Chang's, I'm sure you've had these. It's an appetizer, but it's always what I eat as my meal when we go and they are the best! This recipe is actually a very close match in taste to those same ones! And even better, this comes together in about 20 minutes and is super easy! It did take me a trip to the store to the Asian cooking aisle to find a few of the special ingredients, but they were relatively easy to find. Picture and recipe from Lil Luna.

Ingredients

1 TB olive oil
1/2 yellow onion diced
2 cremini mushrooms minced
3 cloves garlic minced
1 lb ground chicken
pinch ground black pepper
1/4 c hoisin sauce
2 TB soy sauce
1 TB oyster sauce
1/2 tsp sesame oil
1 tsp freshly grated ginger
2 tsp sriracha or sambal oelek optional
1/4 c diced water chestnuts
2 green onions thinly sliced
1 head butter lettuce

Instructions

In a large skillet set over medium heat, add olive oil. When the oil is hot, add onion and cook for 3 minutes, then add mushrooms and continue cooking for 3 more minutes. Add garlic and cook just until fragrant.

Add ground chicken and cook until browned, using a wooden spoon or thick spatula, crumble the chicken as it cooks; drain any excess fat.

Season with pepper, hoisin, soy sauce, oyster sauce, sesame oil, ginger and Sriracha/sambal oelek. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat.

Spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf, serve with carrots, crispy rice noodles or chopped toasted nuts.

Healthy Burger Bowls

 

Recipe and photo from Foodology Geek. Our family has loved doing bowls lately for dinner! I love that each person can customize their meal, it's low-carb, and very filling! 

INGREDIENTS

Burgers

• 2 lbs Grass-fed ground beef2 lbs Grass-fed ground beef
• 1 to 2 teaspoons Kosher salt, to taste1 to 2 teaspoons Kosher salt, to taste
• ½ teaspoon ground black pepper½ teaspoon ground black pepper
• 2 ounces Cheese, optional, if you want cheeseburgers2 ounces Cheese, optional, if you want cheeseburgers

Super Easy Animal Sauce

• 3 tbsp Mayonnaise3 tbsp Mayonnaise
• 2 tbsp Ketchup2 tbsp Ketchup
• ½ tbsp Mustard½ tbsp Mustard
• 2 tbsp Sweet Pickle Relish2 tbsp Sweet Pickle Relish

Bowl Fixin's

• 8 cups Iceberg lettuce8 cups Iceberg lettuce
• 4 cups Spinach4 cups Spinach
• 2 medium Tomatoes2 medium Tomatoes
• ½ medium Red onions½ medium Red onions
• 1 medium Avocado1 medium Avocado
• 16 Dill pickle slices16 Dill pickle slices
• 4 slices bacon4 slices bacon

DIRECTIONS

Burgers

• Add the salt and pepper to meat. Divide into 12 small burger patties.
• Fry or grill on the burgers med high for approximately 3 minutes each side. 
• Add the cheese the last 30 seconds.
• Remove from pan and place on a plate. Rest covered loosely with foil while you prepare the rest of the bowl. 

Animal Sauce

• Mix all ingredients together. Use to top your bowl. 

Bowl Assembly

• Add whatever bowl fixin's you would like to a large bowl. Top with burgers and sauce. 

Watergate Salad

This is a salad that I grew up on and it's tradition every year now for Christmas. It's really yummy and my kids love that it's green for Christmas!

1 (4 ounce) package instant pistachio pudding mix
1 (20 ounce) can crushed pineapple with juice, undrained
1 cup miniature marshmallow
1/2 cup chopped nuts (optional)
8 oz. whipped topping, thawed

Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended. Gently stir in whipped topping.

Refrigerate one hour or until ready to serve.

Orange Fluff Jello Salad

This recipe is from Six Sisters' Stuff and would be a great addition to any meal! It got eaten up pretty fast!

Ingredients:

1 large package Cook and Serve vanilla pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows 

1 can pineapple tidbits (Any size, depending on your preference)

1 can mandarin oranges (Any size, depending on your preference)

2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

Whipped Fruit Salad

I adapted this recipe from Becoming Betty. It's very light and fluffy, perfect as a side dish or dessert. I can't wait to make this when it warms up outside--it'll be great for summer barbecues!

About 5 cups frozen mixed berries (You could also just use blueberries or strawberries, or a combination)
1 tub Cool Whip (8 oz)
1 large container of vanilla yogurt (32 oz)
2 small packages of cheesecake pudding mix

Pour berries into a large bowl.  Add the Cool Whip and yogurt and then sprinkle on the pudding mix.  Stir together really well until it's all combined and looks pretty.  Chill before serving. (I actually liked this better once the berries were defrosted, so next time I'll make it a few hours ahead and keep it in the fridge until serving. Half of the family liked it better with the berries a little bit frozen though, so you decide)!

Jamie's "Heck Yeah" Jell-O Salad

This salad came from one of my husband's co-workers, Jamie. She brought this to a work lunch and my husband was raving about it forever unitl I finally made it when my in-laws were in town. I took a picture of this salad late at night and it just looks awful, so you'll just have to trust me when I say it turned out to be a bright, beautiful pink and was almost too pretty for me to break into! You'll love it--this makes a huge bowl and it only lasted 2 days at our house!

1 large box raspberry jell-o
1 large box vanilla pudding, cook and serve
2 small boxes tapioca pudding, cook and serve

*Mix all together with 6 cups water and boil for 5 minutes. Let set overnight and then add 1 small container of cool whip and 1 cup of raspberries. (You could easily switch this up and add different fruits, or even a combination. Next time I'm going to use blueberry jell-o with fresh blueberries).

Tortellini Salad

I found this recipe on Just Cook. It was light and healthy, perfect for a light lunch. Just a warning, though, it is pretty spicy. Next time I'll tone it down for my little kids.

1 (9-ounce) package fresh three-cheese tortellini
2 teaspoons olive oil

2 teaspoons bottled minced garlic
1/2 to 3/4 teaspoon crushed red pepper
2 cups cherry tomatoes, halved
1/4 cup chicken broth or vegetable broth
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1 (6-ounce) package fresh baby spinach

*Cook tortellini according to pkg directions. While it's cooking, heat oil in large nonstick skillet over med-high heat. Add garlic and red pepper; saute 30 seconds.
*Add tomatoes, chicken/veg broth, basil, salt, and spinach to skillet; cook 2 minutes or until spinach wilts. Stir in tortellini; cook 1 minute. This is only 254 calories for a 1-1/2 cup serving!

Honey-Mustard Chicken Salad

This salad tasted awesome; a really unique flavor. You can never have enough salad recipes!
1 c. cubed cooked chicken breast
3/4 c. seedless red grapes, halved
1/2 c. chopped water chestnuts
1/2 tsp. grated lemon peel
Dash pepper
1/4 c. fat free honey Dijon salad dressing
3 c. fresh baby spinach (I used Romaine lettuce)
1/4 c. shredded smoked Swiss cheese
2 Tbsp. coarsely chopped walnuts

*In a small bowl, combine the chicken, grapes, water chestnuts, lemon peel and pepper. Drizzle with dressing; toss to coat. Divide spinach between two plates; top with chicken mixture. Sprinkle with cheese and walnuts.

Fruit & Rice Salad

This is one of my favorite salads; perfect for a summer BBQ. Every time I take this somewhere it gets eaten super fast!

1 c. uncooked instant rice
1/2 c. pineapple or pina colada yogurt
1/4 tsp. ground cinnamon
1 c. frozen (thawed) whipped topping
1 medium unpeeled apple, coarsely chopped
1 medium unpeeled pear, coarsely chopped
1 c. seedless grape halves

*Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.

*Mix yogurt and cinnamon in medium bowl. Fold in whipped topping. Gently stir in rice and remaining ingredients.

Winger's Sticky Finger Salad

This is amazing. My husband never eats salad, but he had two big plates of this! Super easy, too! I got this recipe off of my favorite crafty site, Sister's Stuff.

4 chicken breasts, cut into strips
1/2 cup sour cream
1 cup bread crumbs
2 heads romaine lettuce, chopped
2 tomatoes
croutons
cheddar cheese, grated
ranch dressing
craisins
apples, chopped
2-1/2 cups brown sugar
1/3 cup hot sauce
1/2 cup apple cider vinegar

*Heat oven to 400 degrees. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased cookie sheet. Bake for 20 to 30 minutes until the chicken is cooked and crispy. While the chicken is baking, prepare salad and make the dressing.

*To make the dressing, combine the 2-1/2 cups brown sugar, 1/3 cup hot sauce, and 1/2 cup apple cider vinegar in a pot. Cook over medium heat, stirring constantly. Let boil for one minute, but no longer! (If you boil too long it will turn hard).

*When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, apples, craisins, etc.) and drizzle with ranch dressing. Save the additional sticky dressing as an extra topping for the salad...it adds a little more tang!

Pretzel Jell-O Salad

Crust:
2 cups coarsely crushed pretzels
3 Tbsp. sugar
3/4 cup melted butter
--Mix and press into bottom of 9x13 pan. Bake at 400 for 5 mins.

Next layer:
8 oz. cream cheese
1 small can crushed pineapple, drained
1 cup sugar
--Mix and then fold in 8 oz. cool whip. Pour mixture over COOLED pretzel crust.

Top layer:
2 small packages jello (any flavor)
--Dissolve jello in 2 cups boiling water. Let partially set in separate bowl in fridge for 30-45 mins. Pour over cream cheese and let it set for 3-4 hours.

Mango & Chicken Salad

I swear this tastes even better than Costa Vida's mango salad!

2 small, ripe mangoes

4 grilled chicken breasts

5 oz. mixed salad leave

6 Tbsp. olive oil

2 Tbsp. fresh lime juice

2 tsp. soy sauce

1 small, red chile pepper

4 Tbsp. fresh cilantro, chopped

*Peel the mangoes. Cut away as much of the flesh as you can, then slice.

*Slice the chicken diagonally into thin strips and place in a bowl with the mango.

*Divide the salad between the serving plates. Mix the oil, lime juice, and soy sauce together. Deseed and finely chop the chile pepper.

*Add the chile pepper and cilantro to the dressing and whisk together. Pour over the chicken and mangoes, toss well, then serve over the salad leaves.

Zesty Beef & Bean Taco Salad

This dish is super healthy; only 347 calories/serving, 5 grams of sat fat! It tastes awesome and is very filling. I actually added some slices of banana peppers which went great with the flavor.
3/4 cup lean ground beef
1-1/2 cups pinto beans (no salt added)
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup salsa, divided
1 Tbsp. lime juice (or juice from 2 limes)
1-1/2 cups shredded lettuce (I used baby spinach leaves)
1/2 chopped avocado
1 small chopped tomato
1/4 cup red-onion strips
Baked tortilla strips/crushed baked tortilla chips
1 In large skillet, cook beef over med heat. Drain well and return to pan. Mix in beans, chili powder, salt, and pepper; cook for 1 minutes. Stir in 1/4 cup salsa and heat through.
2 Mixtogether remaining salsa and lime juice; set aside. Divide lettuce among serving bowls. Add meat mixture, avocado, tomato, red onion, and salsa mixture. Finish by topping with a handful of tortilla strips. Yield: 4 servings.

Pecan-Crusted Chicken in Honey Mustard Sauce

We actually ate this over salad and used the honey mustard sauce as a salad dressing. It was SO SO GOOD! And, as always, super easy!
2 eggs
2 Tbsp. water
1 pkt. shake 'n bake extra crispy seasoned coating mix
1 cup finely chopped pecans
6 boneless skinless chicken breast halves (2 lb.)
1/3 cup free miracle whip
1/3 cup honey dijon mustard
*Heat oven to 400 degrees. Beat eggs and water in shallow dish. Mix coating mix and nuts in separate shallow dish. Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast. Place on foil-covered baking sheet.
*Bake 18-20 mins or until chicken is done. Meanwhile, mix dressing and mustard. Serve with chicken.

Fruit Salad

Thanks, Jenna! I LOVE fruit salads and will definitely be making this soon!

Prep time: Approx. 15 min.
16-18 oz. Yogurt (I did vanilla bean & I just bought 3 - 6 oz yogurts instead of a huge one)
8 oz. Cool Whip
1/4 of the powder of a small pkg of Strawberry Jello (Do not make it, just use the sugary powder!)
Fruit (I did 1 carton strawberries, 2 bananas, 2 apples, and bunches of grapes.)
*Mix the yogurt, cool whip, and jello powder together. Add cut fruit. Mix and enjoy! Can serve immediately or chilled (I did chilled and it was delicious!)
Yield: Appox. 6-8 (depends on appetites of the husbands!)

Taco Salad

This is a classic at our house--EASY and delicious! (And a good way to sneak in veggies!) We fix this on Sundays a lot because everyone comes home STARVING and nobody wants to spend tons of time in the kitchen.
Tortilla chips, crushed
Lettuce (I use baby spinach leaves)
1 lb. lean ground beef
1/4 tsp. garlic powder
1/8 tsp. cumin
1/8 tsp. cayenne pepper
Corn
Black beans
Cheddar cheese, shredded
Tomatoes
Sliced avocado
*Brown meat, adding garlic powder, cumin, and cayenne pepper. Drain.
*Layer plate with tortilla chips, lettuce, and remaining ingredients. Top with sour cream or drizzle with Ranch dressing. This is a meal in itself--no need to worry about side dishes!

Cranberry, Apple & Pecan Chicken Salad

Who doesn't love a good chicken salad?? I wish I would have taken a picture of this, it looks really pretty when it's finished.
10-oz can chicken chunks, drained (I just boiled up my own chicken and cut it up)
1/2 golden delicious apple, diced
Juice of 1/2 of a lemon
1/3 c. craisins
1/2 c. plain whole milk yogurt (I used fat-free miracle whip)
1/3 c. minced celery
Pinch of thyme
1/3 c. chopped pecans (I used honey sunflower seeds)
1/4 tsp. salt & pepper
*In a medium bowl, combine chicken, apples, and lemon juice; mix well to coat. Stir in craisins, pecans, yogurt, celery, and thyme. Add 1/4 tsp. each salt and pepper. Mound chicken salad on toast pieces or lettuce.