Tuesday, January 31, 2017

Mesquite Chicken, Spinach Salad, Asparagus, Sweet Potatoe Fries, Chunky Guacamole

What's for Dinner?
Marinated Mesquite Chicken Thighs Grilled
Sweet Potatoe Fries
Asparagus- Broiled
Spinach Salad
Chunky Guacamole

Chunky Guacamole

1 medium tomato, diced
3 tablespoons red onion, finely diced
1/2 cup fresh cilantro chopped (more if you love cilantro- I use 1/2 a bunch to a full bunch)
Juice from one lime (about 2 tablespoons)
1/4 tsp. crushed red pepper flakes
1 tsp. salt
2 large avocados, cut into 1/2 inch dice

Mix first six ingredients and let sit in a bowl for 5 minutes. Add the avocado and gently mash into the tomato mixture with fork. (I like chunks of avocado) serve immediately.

Spinach Salad- Cannon's favorite

3/4 lbs sliced fresh mushrooms
1 red onion in rings
1 cup cottage cheese
1 bag, (9 oz) spinach leaves
1 lg head of lettuce
3/4 lb grated swiss cheese
crumbled bacon
sliced almonds

3/4 c white vinegar
1 1/2 c oil
3/4 cup sugar
1 1/2 tsp salt
3/4 tsp. mustard

Put in blender & mix 6 to 10 minutes all together.
Add 1 1/2 tbsp. poppy seeds.

Personal Note: I do not pour this dressing over the salad, we pour it individually on our own.  A little goes a long way.  Also I make up this salad on a nightly basis, it doesn't keep well.  SO my usual is this:
two handfuls of spinach
1 small head romain lettuce
few slices of red onion
handful of bacon crumbles (from Costco)
handful of sliced almonds (from Costco)
1 scoop of cottage cheese
-I rarely add the swiss cheese or mushrooms cause I rarely have them on hand:)

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