Arugula Power Salad with Blueberries and Honey-Lemon Dressing

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This may be the easiest salad I have ever prepped before! Aside from washing blueberries, the only thing you really have to put together is the dressing and that’s easy when you have a salad mixer. This one from Crate and Barrel is fantastic; I love how well it combines the ingredients together. 

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Arugula Power Salad with Blueberries and Honey-Lemon Dressing
Serves 4
A delicious salad made of power greens, blueberries, sliced almonds, feta cheese and a honey-lemon dressing drizzled overtop.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 5-ounces arugula, kale, butter and spinach lettuce
  2. 1½ cup fresh blueberries
  3. 2-ounces feta cheese
  4. ½ cup sliced almonds
Dressing
  1. 2 tablespoons pure honey
  2. 1½ tablespoons lemon juice
  3. ¼ cup olive oil
  4. ½ teaspoon minced garlic
  5. ¼ teaspoon sea salt
  6. pinch of black pepper
Instructions
  1. Add all salad ingredients into a large bowl prior to making dressing.
  2. In a smaller bowl, add all dressing ingredients and whisk well. Drizzle over salad. Toss to cover evenly and serve.
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Cobb Salad

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A lot of meal plans that I have seen in the past have included a hard boiled egg at some point, be it with an entree or as a mid-day snack. I’ll be the first to admit that while I do tend to eat a lot of eggs for breakfast or as a quick and easy snack, I do not necessarily like them. I never have and I’m way past the “you just may grow to like them” stage. However, there are some circumstances where they taste a little more enjoyable to me, and in a cobb salad is one. I’m not sure if it’s because of the dressing or the ingredients that they’re paired up with; they’re just much more tolerable.

But if you’re an egg lover, then chances are you’ll love this salad as well. It’s simple to make, and really doesn’t take much preparation effort aside from cooking the bacon and hard-boiling the eggs. And the dressing is light and delicious.

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Funny thing about these pictures – if you’ve already scrolled down and looked at the recipe ingredients, you know that it calls for blue cheese. Yes, that’s shredded mozzarella cheese in the picture. I had full intentions of eating this Cobb salad with blue cheese and didn’t pick up any at the grocery this week because I made my list knowing that I had a container in the refrigerator whose expiration date wasn’t even close to today’s date.

Don’t trust those expiration dates. 

After preparing everything and assembling, I got to the part where I add the cheese and went to open the container. The FOULEST smell, hit me so hard it almost knocked me out! Not to mention that the entire amount was covered with more blue than you typically see. Again, expiration date? The end of August. There was no way I was using that, so I tossed it in a plastic grocery bag and walked it to the garage dumpster verses even taking the chance of smelling that in the trash container in the house. So gross. So THAT’S why I used mozzarella cheese. Tastes good with this version, and you know – if you don’t like blue cheese, you can always substitute it with other cheese choices such as goat cheese, mozzarella, or feta. Whatever is on your plate is always your pick of the crop! Enjoy.

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Cobb Salad
Serves 4
Good ol' fashion cobb salad recipe with a homemade red wine vinaigrette dressing.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cups romaine lettuce
  2. 4 hardboiled eggs, peeled and sliced
  3. 3 roma tomatoes, diced
  4. 6 slices cooked turkey bacon, crumbled
  5. ½ cup blue cheese crumbles
  6. ¼ cup avocado, optional
Red Wine Vinaigrette Dressing
  1. ¼ cup red wine vinegar
  2. ¼ cup olive oil
  3. ¼ teaspoon black pepper
  4. ¼ teaspoon salt
  5. 1 tablespoon dijon mustard
  6. 1 teaspoon pure honey
  7. 1 garlic clove, minced
Instructions
  1. Using a small bowl, mix together all ingredients for dressing with a whisk until well combined.
  2. Align a plate with lettuce, tomatoes, avocado, turkey bacon, egg slices and blue cheese crumbles. Drizzle dressing overtop.
fitgirlnic http://fitgirlnic.com/

Easy Sesame Noodle Bowl

We’re in the process of moving here shortly. Movin’ for the most part is fun because you’re either getting your own place, upgrading to a bigger home or about to live in a whole new city/state. We bought a home, had it gutted and added on additional square feet so it’s basically a brand new build. That makes it twice as exciting. But the packing up is not exciting at all. You don’t realize how much junk you own until it’s time to divide between what to box up and what to throw away. I guess that’s why most hoarders don’t move.

Inbetween packing this week, I will be spending a few hours here and there at the local pool to get some vitamin d for my pale skin. I have planned a easy sesame noodle bowl for my lunch and while some would prefer such a meal hot, I will be eating my chilled from sitting inside a portable cooler. Still same taste, but the being served cold will definitely help a cool down from the heat – it’s in the 90’s this week!

Easy Sesame Noodle Bowl
Serves 8
An easy meal made in 15 minutes tops that can be served cold or hot and with or without vegetables.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 12-ounces lo-mein egg noodles, cooking accordingly
  2. 4 green onions, sliced thin
  3. ¼ cup soy sauce
  4. 2 tablespoons granulated sugar
  5. 4 garlic cloves, minced
  6. 2 tablespoons rice vinegar
  7. 3 tablespoons sesame oil
  8. 4 tablespoons canola oil
  9. snap peas, optional
  10. cabbage slices, optional
  11. green pepper slices, optional
  12. diced cucumber, optional
Instructions
  1. Cook noodles according to package directions. In the meantime, cut green onions. When noodles have finished cooking, drain in strainer. Using a large bowl, add noodles and set aside.
  2. Add remaining sauce ingredients into a medium size bowl. Whisk well and pour into large bowl of noodles and green onions. Use a large spoon or tongs to combine noodles and sauce well.
  3. Sprinkle with green onions and any additionally vegetables you like.
fitgirlnic http://fitgirlnic.com/

White Bean Tuna Salad

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Quick lunch alert! It’s pool season and if you’re like me; you are attempting to not only eat healthy at all times, but also avoid the ridiculously overpriced pool food. I love pizza as much as the next person, so I have to remind myself how long it would take to burn those pizza calories off on the elliptical (it’s 60 minutes) each time I see a child walk by with a slice on their plate.

White Bean Tuna Salad is packed with protein and inexpensive to make. While all beans are low-calorie and cholesterol free; I used a can of Northern Beans because I know that in just a single cup there’s nearly 4 of iron. And that’s not the only benefit – they’re also a great source of dietary fiber, protein and potassium. Which makes the “did you get your beans in today?” phrase make sense.

White Bean Tuna Salad
Serves 3
A light take on a tuna and bean salad. This tastes great on it's on, on top of a slice of grain bread or crackers.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 15-ounce can Northern Beans
  2. 5-ounce can chunk light tuna in water
  3. 2 green onions, sliced
  4. 1 tablespoon lemon juice
  5. 1 tablespoon olive oil
  6. 1 tablespoon lite mayonnaise
  7. salt and pepper, for taste
Instructions
  1. Rinse and drain beans using a colander. Set aside.
  2. Add can of tuna to a small bowl after draining excess juice in sink. Pat dry with a paper towel. Next, add beans to tuna followed by green onion slices, lemon juice, olive oil and mayonnaise. Sprinkle a pinch of salt and pepper over-top and mix well.
  3. Chill in refrigerator momentarily before serving.
fitgirlnic http://fitgirlnic.com/

 

Balsamic Chicken and Fruit Spinach Salad

It should be mandatory for all salads to include at least one fruit topping. I happen to love fruit so the more, the better in my case. So with that being said, I present to you the holy grail of fruit in a salad:

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Paired with chicken, slivered almonds and feta cheese. 

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Balsamic Chicken and Fruit Spinach Salad
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 4 cups baby spinach
  2. ½ cup fresh blueberries
  3. ½ cup fresh strawberries
  4. ½ cup mandarine oranges
  5. 3 tablespoons feta cheese
  6. 3 tablespoons slivered almonds
  7. 2 cups rotisserie chicken, shredded
Dressing
  1. ¼ cup olive oil
  2. 1 tablespoon balsamic vinegar
  3. ½ teaspoon dijon mustard
  4. ½ teaspoon honey
  5. 1 tablespoon fresh lemon juice
Instructions
  1. Add all salad ingredients into one large bowl. Drizzle dressing over-top and divide between two large bowls.
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Chicken Caesar Salad (Homemade Dressing Included)

While we’re on this chicken and salad combo mix, I figured I may as well go ahead and add Chicken Caesar to the lineup. You can get as fancy as you want with salads, (or any meal for that matter) but you almost always go back to the basics when the plate is clean. See what I did there?

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When we go out to eat, 8/10 times I order the Chicken Caesar Salad no matter where we are. There are some places that I have had the salad quite a few times and I already know how good it is. There are other places where I am just going to assume the salad will be good enough because it’s a safe choice on the menu. Can you really mess up a caesar salad? Absolutely. Serve it with anchovies for someone who is deathly afraid of the look of anchovies. Sure, a lot of the times the dressing is made with it. I don’t need the proof right in front of my face though. 

I can totally avoid the anchovies at home because caesar dressing I’ve been using on my salads is actually really simple to make. It just consists of 6 ingredients: mayonnaise, lemon juice, garlic, parmesan cheese, worcestershire sauce and black pepper.

Nothing fishy going on here. 

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And remember, if you want to add a little extra to your salad; pasta is always a good choice. (Thanks for the introduction to it, Skinnymom) – Just be cautious with those croutons! While croutons in a salad are ohsodelicious, they’re also bread and you know what they say about bread: “All aboard the carb train.” 

Enjoy!

Chicken Caesar Salad
Serves 4
A simple recipe for chicken caesar salad with homemade caesar dressing.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
For the Salad
  1. 8 cups romaine lettuce, divided
  2. 2 cups rotisserie chicken, shredded
  3. 1 tomato, deseeded and diced
  4. 20 fat-free caesar croutons
  5. 2 tablespoons reduced-fat parmesan cheese
For the Dressing
  1. 2 tablespoons light mayonnaise
  2. 2 tablespoons fresh lemon juice
  3. 1 teaspoon reduced-fat parmesan cheese
  4. ¼ teaspoon black pepper
  5. ¼ tablespoon minced garlic
  6. ¼ teaspoon worcestershire sauce
  7. 1 tablespoon water
Instructions
  1. Using a fork, remove pieces from rotisserie chicken, shredding and then placing in a large bowl. Add romaine lettuce, diced tomato. Toss well.
  2. In a small bowl, whisk together ingredients for dressing. Pour over salad evenly. Toss well.
  3. Add croutons (5 per plate) and sprinkle ½ tablespoon parmesan cheese on top.
fitgirlnic http://fitgirlnic.com/

Greek Chicken Salad

When I decided on prepping Greek Chicken Salad, I did it knowing that I could enjoy it in a variety of ways. There are times when I become less enthusiastic about a meal that I’ve got repeated throughout the week; especially if it’s one that I don’t look forward to in the first place. That’s also when I decided to make my own meal-plans instead of following others. I love food too much to not look forward to a meal!

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I remember the first time I had chicken salad. My mom had brought home a container of it from Sam’s Club. I knew that I loved tuna salad, but after tasting that particular chicken salad, I found that I loved chicken salad more. 

Chicken Salad doesn’t have to be a basic recipe with the same ingredients every time. It tastes great on a plate of spinach, overtop a fresh loaf of bread, on-top of a cucumber, with a handful of crackers, or even just by itself. There is no right or wrong way to enjoy or prepare chicken salad.

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Generally each recipe I’ve came across has included grapes as far as fruit goes, but I think my favorite combination has been grapes and apples. Both flavors compliment each other well and you’re adding another texture which is always a good thing. There’s no such thing as too much fruit and that goes for chicken salad as well.

You’re always welcomed to add additional ingredients. This particular recipe calls for greek seasoning, but if you do not have all of the spices needed to prepare that; you can always just use ½ cup mayonnaise and 1 tablespoon fresh lemon juice. 

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Doesn’t it look fantastic? I have to admit – I purposely prepared this shortly before lunch time so that after I was doing prepping the ingredients and taking photos, I could enjoy that open face chicken salad sandwich pictured above. And it was delicious. Enjoy!

Greek Chicken Salad
Serves 4
Chicken Salad can be a colorful recipe, with added ingredients and dressing adjusted.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 cups rotisserie chicken
  2. 1½ cups red grapes, halved
  3. medium apple, diced
  4. 1½ cups celery, diced
  5. ½ cup slivered almonds
  6. ½ cup mayonnaise
Greek Seasoning
  1. 1 tablespoon kosher salt
  2. 2 teaspoons dried basil
  3. 4 teaspoons dried oregano
  4. 1 teaspoons dried thyme
  5. 4 teaspoons garlic powder
  6. 4 teaspoons onion powder
  7. 2 teaspoons onion flakes
  8. 2 teaspoons dried dill
  9. 2 teaspoons ground pepper
  10. 2 teaspoons dried parsley
  11. 2 teaspoons dried rosemary
  12. 1 teaspoons cinnamon
  13. 1 teaspoons nutmeg
Instructions
  1. Using a medium size bowl, add mayonnaise and greek seasoning. Mix well.
  2. Combine chicken, grapes, apple, celery and almonds in a large mixing bowl. Add mayonnaise sauce and fold, covering all ingredients entirely. Chill for 10 minutes before serving.
fitgirlnic http://fitgirlnic.com/

Mediterranean Pasta Salad

When you finish putting together a week’s worth of lunch in the form of a salad and it doesn’t take much effort at all yet it tastes like it should? The feeling of satisfaction AND victory. Not only did I just save myself time each day by prepping this meal ahead in bulk amount, but I get to look forward to having more time to actually enjoy it. 

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Most Mediterranean salads have olives in them. Feel free to add those to the list of ingredients if you happen to like olives. I don’t, so I opted to leave them out. 

Mediterranean Pasta Salad
Serves 6
A quick and easy take on a Mediterranean salad with an added bonus: pasta noodles.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 12-ounces farfalle pasta, cooked according to directions
  2. 1 cucumber, diced
  3. 3 roma tomatoes, diced
  4. 4-ounces crumbled low fat feta cheese
  5. half of a medium size red onion, thinly sliced
Lemon-Herb Vinaigrette
  1. ¼ cup extra virgin olive oil
  2. 3 tablespoons red wine vinegar
  3. 2 teaspoons dried oregano
  4. 1 teaspoon honey
  5. 1 tablespoon fresh lemon juice
  6. 1 teaspoon minced garlic
  7. ¼ teaspoon salt
  8. ¼ teaspoon fresh black pepper
Instructions
  1. Cook pasta according to package over med-high heat in a medium size saucepan. Drain in a strainer under cold water for 30-45 minutes to cool off pasta. Drain again.
  2. Add cucumber, tomatoes, red onion and feta cheese to a medium size mixing bowl. Add Lemon-Herb Vinaigrette and combine well. Next add pasta and combine again. Serve immediately.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
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BLT Pasta Salad

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I restarted the BBG (Bikini Body Guide) program by Kayla Itsines a couple weeks ago and have been trying to watch what I eat so it doesn’t cancel out all my effort that I put into the daily workouts. I always seem to feel more satisfied with my meal-plan when it consists of lots of greens and vegetables. This week I have two similar salads scheduled, this BLT Pasta Salad and a BLT Caesar Pasta Salad. Yes, someone likes bacon in their salads. I will eat the BLT Pasta Salad Monday thru Wednesday and the BLT Caesar Pasta Salad Thursday and Friday. This weekend is much too eventful with the kids getting out of school, graduations and birthday parties so I will be trying to behave to the best of my advantage during such. Keyword, “trying.”

Now before you think “this recipe calls for ranch dressing AND barbecue sauce, it can’t be that healthy”; hear me out. This is 6 servings. I cut my servings in half since I’m only having this from Monday thru Wednesday. While you can choose to find a more healthier alternative to the ranch dressing (ie lite ranch, fat-free ranch, yogurt ranch) just know that you’re going to be mixing the portion of it with 6 cups of tossed romaine lettuce. Feel better? 

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There’s something about mixing ranch with barbecue sauce. When I didn’t watch what I ate, I used to ask for a side of ranch and a side of barbecue to dip my french fries and chicken nuggets in. It still sounds good. But not having to run for an hour and a half to work it off doesn’t, so I think I will just stick to having that ranch and barbeque in this salad. 

BLT Pasta Salad
Serves 6
Your favorite go-to-sandwich just became a salad with pasta.
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Prep Time
15 min
Total Time
25 min
Prep Time
15 min
Total Time
25 min
Ingredients
  1. 6 cups romaine lettuce, chopped
  2. 2½ cups uncooked bow-tie pasta
  3. 2 medium size tomatoes, diced
  4. 4 turkey bacon strips, fully cooked and crumbled into small pieces
  5. ½ cup ranch dressing
  6. 1 tablespoon barbecue sauce
Instructions
  1. In a medium size saucepan over med-high heat, cook pasta according to package directions. When finished cooking, drain in a strainer over cold water to cool down completely.
  2. In a large bowl, add pasta, tomatoes, bacon and romaine lettuce.
  3. Using a small bowl, add ranch dressing and barbecue sauce. Stir to combine first, before pouring overtop pasta salad mix. Toss gently and serve immediately.
Notes
  1. This can be stored for 3 days in an air-tight container. Just don't add the romaine lettuce until right before serving.
fitgirlnic http://fitgirlnic.com/

Chicken Fried Rice

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I love recipes that call for rotisserie chicken. Not because it makes cooking slightly easier, you can always cook your own rotisserie chicken instead of buying one from your local grocery store. But because of the taste of a rotisserie chicken. 

We don’t necessarily have a good local take-out, or I haven’t found one yet. So as someone who personally loves fried rice, I’m always excited when preparing this one. I’ve been meal-prepping meals for fitness programs that I have been doing and Chicken Fried Rice is an awesome, low-calorie lunch. You’re getting your protein, vegetables and a healthy grain all in one dish.

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Chicken Fried Rice
Serves 4
Tastes better than take-out!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Rotisserie chicken, divided into shredded pieces
  2. 2 cups brown rice
  3. 2 tablespoons sesame oil
  4. 1 cup onion, diced
  5. 2 cups frozen peas and carrots
  6. 2 garlic cloves, minced
  7. 2 eggs
  8. ¼ cup soy sauce
Instructions
  1. Cook brown rice according to package. While doing so, divide a rotisserie chicken into shredded pieces and set aside.
  2. Heat sesame oil in a large skillet over medium heat. Add onion and garlic cloves, cook 3 minutes. Add frozen peas and carrots, cook 3-5 minutes. Push vegetables to the side of skillet. Crack eggs and scramble.
  3. Add skillet mixture and chicken to rice. Pour soy sauce gently overtop and mix well.
Notes
  1. Use whatever remaining leftover rotisserie chicken you have for another dish.
fitgirlnic http://fitgirlnic.com/