Summertime Quinoa Salad

Shelly – This one is for you to always remember that Disney cruise ❤ 😉

Prep time: 15 minutes

Cook time: 15-20 minutes

Total time: 30-40 minutes

Servings: 4

INGREDIENTS:

  • 2 cups quinoa
  • 4 cups of chicken stock
  • 3 small bell peppers, seeded and diced (Any color peppers will work, but the salad looks prettier with red, orange, yellow, etc.)
  • 1 cucumber, diced
  • 2 tbsps extra virgin olive oil
  • 4 tbsps balsamic vinegar
  • 1/2 cup of crumbled feta cheese
  • 1/2 can of sliced black olives
  • 1/2 pint of cherry tomatoes quartered
  • salt & pepper to taste

DIRECTIONS:

  1. Rinse the quinoa then add to a pot with 4 cups of chicken stock. Bring to a boil and stir frequently until all water is removed and quinoa is fluffy, about 15 minutes.
  2. While quinoa is cooking, wash and chop the peppers, tomatoes, olives and cucumbers.
  3. Then add cooked quinoa, peppers, tomatoes, olives, and cucumbers into a large bowl.
  4. Place the bowl in the freezer for about 20 minutes to cool it down.
  5. In a separate bowl combine olive oil, balsamic and salt, and feta cheese and stir.
  6. Mix in the dressing with the quinoa mixture until well combined.

Note: you can serve right away but I prefer cooling in the fridge for at least 2 hours before serving.

 

 

Vinegar Coleslaw

Total Time: 1 hour
Prep Time: 10 minutes
Servings: 8-12 (depending on one’s love of coleslaw😜)

Ingredients

4-5 Cups finely chopped or shredded cabbage – red or green
1 Cup white vinegar
1 Cup sugar
Salt & pepper to taste
* 1 Cup of Duke’s mayo (optional)
* Poppy seeds (optional)

Instructions

1. Place shredded cabbage in a bowl.
2. Mix in the vinegar and sugar.
3.Cover and place in refrigerator a few hours or overnight.

Chicken Philly Sandwiches

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 sandwiches

Ingredients

3/4 lbs of deli sliced chicken breast (I like oven roasted, but any kind will do)
1/3 lb sliced cheese of your choice – provolone, Swiss, or muenster are nice and melt very well
1/4 lb of frozen sliced peppers (red, yellow, and green) and onions
2 hearty rolls – Kaiser or brioche are amazing
Pepper and seasoned salt to taste
Butter

Directions

1. In a skillet saute the peppers and onions with a little bit of butter.
2. Next, add the chicken.
3. Break the chicken apart with the spatula as it cooks. Continue to cook over med-high heat for about 5-7 minutes.
4. Tear the cheese into small pieces and add it to the pan letting it melt completely.
5. Add pepper and seasoned salt to the mix and continue to cook for another minute or two.
6. Butter the rolls and toast them until they are lightly browned.
7. Place spoonfuls of the chicken Philly mixture onto the rolls and enjoy!

Kickin’ Honey Mustard

This dipping sauce is a favorite for chicken snacks, veggies, salads, you name it. It has a bit of a kick to it…mostly because I wing it when I make it myself and tend to add a bit more cayenne. Play with the recipe and adjust it to your liking.

PREP TIME: 5 minutes
SERVINGS: It depends 😉

INGREDIENTS:

1 c mayo
1 tbsp honey
1-2 tbsp yellow mustard
1/2 tbsp cayenne pepper
1/2 tbsp salt
1/2 tbsp pepper