A Weekend Recap and Chicken Salad with Grapes, Celery and Almonds

Happy Monday!

This weekend was busy, and productive as well.  Friday night, Fred and I went to a retirement party...but before we did, we had pizza night with Payton.  I'm all about having pizza, but I always try to top it with some type of veggie, and broccoli is usually the choice of my family.  

If I can't have some type of "green" on my pizza, I make sure to have a salad on the side to get my share of nutrients. 

On Saturday morning, I pushed myself to complete a 5 mile run in the muggy, steamy heat {even if it was only 8am}.  I keep trying to increase my mileage slowly and I felt pretty good on this run in particular.  Initially I set out to do approximately 4 miles, but I extended it based on my low pain level.  

Yuck!  It was so hot!  Notice the sweat on my arm...this was before I jumped in the pool to cool off.  

Later that afternoon, Jesse and Jacki {his friend and my cousin} came over for a little cookout.  I'm not sure why, but I didn't take any photos.  Fred grilled chicken on the grill, and I made potato salad and corn on the cob for dinner.  For dessert...mango and blueberries with homemade whipped cream laced with Grand Marnier and vanilla, plus Wegman's cookies on the side.  

I had Fred grill some extra chicken so I could make my chicken salad.  The recipe couldn't be easier!   

Healthy Chicken Salad with Grapes, Celery and Almonds 

3 -4 grilled chicken breasts, cut into pieces
2 -3 stalks celery, chopped
1 - 1 1/2 cups grapes, halved
1/2 cup sliced or slivered almonds, toasted 
1/4 cup light mayonnaise
Salt and pepper to taste

{All measurements are approximates}

Mix chicken, celery, almonds, and grapes together in a large bowl.

Add mayonnaise, salt and pepper to taste and combine.  I only use a little of mayonnaise {a little goes a long way}! 

Serve either on toasted bread or alone.  I normally just eat the chicken salad on its own, but we had some fresh bread so I made us a sandwich.   

A delicious lunch!  The rest of Sunday was spent getting ready for our yard sale next weekend.  What a job!  If you've ever prepared for one, then you know it's a TON of work. 

As for today, I'm about to run another 5 miles and then I'm off to teach Vacation Bible School at my church.  

Make it a great day!


Tracy

Fennel Side Salad with Orange, Cranberries and Basil

Hello!

Last night was a busy one for my family.  Fred took Willsey to obedience training and Payton had dance, so I ran while waiting for her to finish.  I knew that I had to make something easy for dinner.  The {already} marinated pork tenderloin was easy to throw on the grill, but I wanted to make a side dish that was both different and delectable at the same time. 

A quick stop at the farmer’s market and a few fruits and vegetables later, I had a perfect combination...fennel, oranges and basil.  Here's what I came up with:

Fennel Side Salad with Orange, Cranberries and Basil

1 large fennel bulb, thinly sliced and fawns {green parts} removed

2 oranges, segmented {set juice aside}

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

½ teaspoon Kosher salt

¼ teaspoon black pepper

4 tablespoons fresh basil, chopped, divided

1 teaspoon agave nectar {or honey}

3 tablespoons dried cranberries {or dried cherries}

Slice fennel and place in a medium bowl.  Segment oranges and place in the same bowl.   Add the cranberries and 2 tablespoons of the basil.   

Squeeze the juice out of the remaining parts of the oranges and set aside. 

In a mini blender, add the oil, vinegar, reserved juice from the oranges, salt, pepper, the remaining 2 tablespoons of the basil and agave nectar.  Blend until combined.   

Pour dressing over salad and toss.  

Fennel is composed of a large, white bulb with stalks protruding from it.  The stalks are topped with feathery leaves {similar in texture to dill}.  Most of the time, the bulb is what is eaten, however, the leaves {fawns} can also be incorporated into dishes as well.  Fennel has a very unique taste, one that is very similar to licorice or anise and the texture resembles that of celery since it is crisp and crunchy.

Fennel has many nutritional benefits as summarized in this little chart I found online.  It is a very good source of fiber, folate, vitamin C, manganese and potassium.  

This is a perfect salad for a hot, summer day.  The crisp fennel and the sweetness from the oranges together make a quenching combination.  

As mentioned above, my 5.5 mile run turned out to be a good one despite the nagging little pain I have been having in my right heel.

Enjoy your day!

Tracy

Mixed Greens with a Citrus Vinaigrette

Happy Monday!

Last night, Fred and I decided that we wanted a meal that was comforting to the heart and warming to the belly.  Since the weather was cold and rainy, grilling was out of the question so I made a delicious one-pot dinner instead: Roast Chicken with Rosemary, Parsley and White Wine Sauce over brown rice.  This meal was rich and flavorful, however, the salad stole the show...hence, it's the star of today's post.   



Mixed Greens with a Citrus Vinaigrette


3 cups mixed greens such as romaine and spinach
1/4 cup chopped walnuts, toasted
1/2 cup dried apricots, chopped
1/4 cup crumbled feta cheese
Salt and pepper to taste

First, toast the walnuts in a dry frying pan.  Then, assemble the above ingredients in a large bowl.  Set aside.

For the dressing:
1/4 cup extra virgin olive oil
1/4 cup orange juice
1 tablespoon agave nectar {or honey}
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper


In a mini blender, combine all ingredients {a small bowl and whisk may be used as well}.  Makes ~3/4 cup.

Pour over salad and toss.

The salad paired well with the chicken because the dressing was light and delicate.

For today...I reserved some of the salad before tossing it, along with a small amount of the dressing.  Viola...an instant lunch! 

On a side note, last night we watched The Iron Lady {the movie about Margaret Thatcher}.  Fred didn't care for it too much, but I, on the other hand, thought Glenn Close was brilliant.  The movie didn't flow as smoothly as one would hope because there were a ton of flashbacks, but Close did an amazing job portraying the late Prime Minister.  Personally, I think it made a good rental from the Red Box.  


Have a great day and stay dry!


Tracy

Dinner with the Fam!

Good morning!

First things, first...yesterday I actually wore this to run...

Yes!  It was HOT enough to trek out in a sports bra and shorts.  LOVE!

Plus...I made the Oiselle Racing Team board for the first time after this past weekend's race...

It was exciting for me to be listed with all of the wonderful ladies of Oiselle!

Ok, on to dinner...

For the first time in a week, we had a nice dinner together as a family of four.  My husband was away for most of last week acting as the announcer for the Pennsylvania swimming championships at Bucknell University so we were finally all in one room for a sit-down dinner.

To start, Fred and I had some leftover cheddar infused with stout beer (a St. Patty’s Day special from Wegman’s) along with a glass of Pinnacle Ridge Traminette.

I know, the cheese looks weird, but it tasted delicious!

On the dinner menu…

Marinated steak sirloin

Brown and red rice medley with multi-colored split peas

Mache Frisee salad with cranberries, shaved Irish cheddar and pistachios

Fresh fruit

On Sunday evening, I made my own marinade and I usually use a lean cut of sirloin for this meal. 

Marinade: (~ measurements)

½ cup oil (vegetable, olive, canola…it doesn’t matter)

½ cup Worcestershire sauce

¼ cup soy sauce

2 tablespoons McCormick steak seasoning

Splash of lemon juice
Couple cloves garlic, minced

Mix the above ingredients together in a gallon-sized plastic bag.  Add meat and refrigerate at least overnight.  Prior to grilling, pull out of the refrigerator and let meat come to room temperature (about 30 minutes).  

When grilling, cook to a medium-rare and let sit for about 5 - 10 minutes before slicing.

Salad Dressing: (~ measurements)

¼ cup extra virgin olive oil

1/8 cup white wine vinegar (or any vinegar)

Pinch each of salt and pepper

½ teaspoon Dijon mustard

1 teaspoon agave nectar or honey (for sweetness)

Handful of fresh basil, cut (or any fresh herb)

Mix together in a small blender (such as the Magic Bullet) or a regular blender.  Pour over salad.

I like to make all of my own salad dressings using most of the ingredients listed above.  The beauty of homemade dressings is that you can combine any items you have on hand to make a fresh, vibrant creation.  

This dressing topped a Mache Frisee salad with cranberries, carrots, cheddar, and roughly chopped pistachios.  

Note my salad on the side for lunch...

The rice was another medley package from Wegman’s that included both red and brown grains plus split peas.  I added two beef bouillon cubes to the water for added flavor.  

Finally, the fresh fruit was tossed with strawberries, raspberries and red grapes.  

The plated dinner...

And for dessert – my Dad’s leftover birthday cake.

It was such a nice night spent together.  To round out the night...Dancing With the Stars!

Have a great Tuesday!

Tracy