Green Smoothie: Spinach, Tropical Fruit and Greek Yogurt

What do you call an alligator in a vest?
An Investigator.

Ok, I know, I know...alligators have nothing to do with smoothies.  But the color of this smoothie kind of reminded me of the swap we visited in south Georgia to see gators, so there you go.

Green smoothies are a fantastic way to get some extra daily veggies in.  Swap out your breakfast or lunch for one.  I know its green, but just close your eyes and get over that because it tastes delicious.

Here's what you need:
1 cup of Frozen Tropical Fruit (I used Wawona Spectrum Blend from Costco)
2/3 cup of orange juice
2 heaping spoonfuls of plain Greek yogurt (I used Kirkland Brand Plain Nonfat, also from Costco)
2 large handfuls of spinach

Peach, Blueberry and Goat Cheese Spinach Salad

"This guy is standing on the street, and he has a giant peach for a head.  And a man walks up to him, and says, "Ummm....you have a giant peach for a head.  What's up with that?  And the guys says, "Funny story, actually.  A genie came up to me and granted me three wishes.  And for my first wish, I asked to be rich. 
And a guy came up and handed me a briefcase with a million dollars, and I'm a millionaire, a millionaire.  For my second wish, I asked for the most beautiful woman in the world to fall madly in love with me.  Mila Kunis walked up to me, said "I love you" and we are getting married in a month.
For my third wish, I asked to have a giant peach for a head."

-Matthew Perry

Summer is quickly winding down, so I am trying to get in as much fruit as I can!  For lunch today, I fixed a quick berry salad with creamy goat cheese.


Here's what you need (for 1 salad):
1 handful of spinach
1/2 a handful of watercress
1/2 a peach, sliced
a few blueberries
2-3 teaspoons of plain goat cheese
dressing of choice or 1-2 tablespoons of aged balsamic vinegar

Grilled Steak Salad with Feta and Mustard Vinaigrette

What is a cow's favorite moosical note?
Beef-flat.

Summer, oh how I adore thee....just man....it's HOT.  When it gets like this we turn to lots of salads for dinner, topped with grilled veggies, meat, or poultry.  This Grilled Steak Salad with Feta and Mustard Vinaigrette was the perfect meal last night.

Last week, we hit up a great local restaurant called Muss and Turners (white cheddar poblano pimento cheese to die for!) and they had the most wonderful brand of mustard (we tend to fall in love with condiments quite easily) called Maille 1747 Fine de Dijion (very French, no?).  The husband's parents were nice enough to track some down for us, and I thought it would make into a great vinaigrette to pair with this hearty salad.

Here's what you need:
1 steak, per two people
olive oil
salt and pepper to taste
spinach
chopped red and green cabbage
1 vine tomato
2-4 tablespoons of crumbled feta cheese, we used tomato and basil flavored feta
2 teaspoons of Maille 1747 Fine de Dijion mustard, or another Dijion of your choosing
5 teaspoons of Balsamic vinegar
1 teaspoon of extra virgin olive oil

Grilled Chicken Spinach Salad with Apples and Bacon

What day do chickens hate the most?
Fry-days.

Although not fried, this Grilled Chicken is sure to make your mouth happy.

Finally, the rain stopped and the sun abated enough for a good grill out on the back porch Thursday night.  This Grilled Chicken Spinach Salad with Apples and Bacon was a quick and tasty dinner (it would also be also a really good lunch or brunch option).  We served ours up with a simple tomato rice.

Here's what you need:
2 Boneless Skinless Chicken Breasts (we only used 1 for 2 people and saved the other for the next day)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of chili powder
1-2 teaspoons of paprika
salt and pepper to taste
2 carrots, chopped
6 radishes, chopped
1 apple (we used fuji)
1 lemon, juiced
2 tablespoons of balsamic vinegar
2 tablespoons of extra virgin olive oil
2 large handfuls of spinach
3 slices of bacon, cooked and diced

Sauteed Spinach and Kale with Tomato, Roasted Red Peppers, Egg and Bacon

Why did the pig go into the kitchen?
He felt like bac-on.

If you can't already tell....the Week of Salads for Dinner is starting to digress.  I unfortunately (or fortunately, depending on who you ask) was thinking about bacon this afternoon and it was all downhill from there.  Here's a "salad" that can be eaten anytime of the day: breakfast lunch or dinner.  Sauteed Spinach and Kale with Tomato, Roasted Red Peppers, Egg and Bacon.

Here's what you need:
2-3 slices of bacon
1 vine tomato
2 thick roasted red pepper slices
2 hard-boiled eggs
1/2 a bunch of kale
1 whole bag of spinach, or about 6 oz.
salt and pepper to taste

Tomato, Basil, Feta Pearl Couscous Spinach Salad

A faucet, lettuce and a tomato were in a race, what happened?
The faucet was running, the lettuce was ahead, and the tomato was trying to ketchup.

Salad Night Numero 3!!! So far this salad is our favorite (and it was suuuupper quick to make).  When discussing what kind of salad to make for night three, both of us wanted something with a grain (like farro, barley etc.).  In my rushing around yesterday, all I managed to get my hands on was some pearl whole wheat couscous.  The hubby and I both were pearl couscous virgins, but I think after my first taste I am in love.  This Tomato, Basil, Feta Whole Wheat Pearl Couscous Spinach Salad is sure to be a hit with you as well.

Here's what you need:
1 1/4 cup of chicken stock
1 cup of whole wheat pearl couscous
1 small pat of butter
1/4 teaspoon of salt
1 tomato, chopped
1/4-1/3 cup crumbled feta cheese
10 or so fresh basil leaves
salt and pepper to taste
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil, plus 1 teaspoon
juice from 1 lemon
1/2 cup of walnuts
a couple drops of agave nectar
2 large handfuls of spinach

Red Pepper, Purple Onion, Turkey Tetrazzini

What was the turkey suspected of?
Fowl play.

 Since the busy Easter weekend I have been on a leftover kick.  The hubby's mom made a large turkey for Easter dinner (injected with wine and deep fried... deliciousness) so, of course we had a good bit of turkey leftovers to take home.  Turkey leftovers remind me of eggs, you can do almost whatever you feel like to um....well, maybe not beat them....

I decided to make some Red Pepper, Purple Onion, Turkey Tetrazzini.  What is Tetrazzini you ask?  Besides warm and comforting, Tetrazzini is usually some kind of diced fowl (turkey, chicken, etc.) cooked in a cream sauce with wine and mushrooms (and whatever other leftovers you have to throw in).

Here's what you need:
3-4 tablespoons of butter
1/2 of a purple onion (I love color peaking through with a cream sauce)
1 red pepper
1-2 cloves of garlic
1 cup mushrooms
1/4 cup all purpose flour
1/4 cup white wine
2 1/4 cups of chicken stock
1 cup heavy cream (just let it happen)
1 box of bowtie pasta
1-2 cups cooked chopped turkey leftovers (depending on how much leftovers you have to use up)
olive oil
salt
pepper
paprika
garlic powder
onion salt