I spent the middle of my March Madness-on-a-Saturday afternoon online looking for some new healthy recipes for the week that I could give a try. Pinterest never fails, I found this easy (and super delicious) recipe from Gimme Some Oven that I just had to prepare for my lunches. Not only does it include just a few simple ingredients – the dressing is extremely tasty and blends well with the pasta and vegetables.
Meal prep keeps me on my toes. I’ve always believed that if you don’t plan accordingly, you’re setting yourself up to potentially slide off the path.
Luckily – this pasta salad holds well for several days. Prep away.
Mediterranean Pasta Salad
Quick take on a Mediterranean style pasta dish that's best served cold.
- 12-ounce box of farfalle pasta
- 1 English cucumber, diced
- 1 pint grape tomatoes, cut into halves
- 4-ounces crumbled fat-free feta cheese
- half of a medium size red onion, sliced thin
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice (fresh is best!)
- 2 teaspoons dried oregano
- 1 teaspoon organic honey
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- small pinch of crushed red pepper flakes
- Cook pasta accordingly. Drain and rinse with cold water until pasta can be handled.
- Meanwhile, prepare lemon-herb vinaigrette dressing by whisking all ingredients in a small bowl. Set aside.
- Using a large bowl, add your pasta, cucumbers, tomatoes, and onion slices. Mix well. Carefully fold feta cheese into mixture, followed by drizzling the lemon-herb vinaigrette dressing overtop. Toss salad well so that dressing is evenly spread.
- Divide between 4 bowls and serve with additional feta cheese if desired.
- The original recipe calls for olives. I don't care much for them, but if you do, feel free to add a handful to the ingredients.
Have you ever passed by the marked down aisle of food at the grocery store and wondered what you could do with any of the marked down bread? So much! Yesterday I bought a bag of french loaf pieces that was marked down to 49 cents with the intentions of making croutons out of it. I’ve got a salad planned for my lunch this week, as well as a soup and croutons go well with both.
Anyone can make their own croutons with just 4 basic ingredients and an oven. Add some spices or parmesan cheese to give them a more flavorful taste to match whatever entree you have planned to incorporate them in. I promise you won’t buy store brand croutons again!
Homemade Garlic Croutons
You can make your own croutons with just 4 ingredients and an oven.
- 4 cups of bread, cut into small cube shapes
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- 1/3 cup olive oil
- Preheat oven to 375 degrees.
- Add bread cubes to a large bowl. Sprinkle both garlic powder and sea salt overtop, gently stirring. Next drizzle olive oil overtop and carefully fold; making sure to coat all bread.
- Using a cookie sheet, add bread; spreading out evenly so none overlap. Cook for 10-15 minutes depending on how quickly they brown.
- Remove from oven and allow to cool 5-10 minutes before adding to your recipe or storing in a gallon size ziplock bag.
If you’re like me, you’ve gone through your Pinterest feed for what feels like a gazillion times looking for some sort of “different” kind of lunch to prepare for the week. I often like to base my mid-day meals around salads or something close to, as lunch is when I like to get the majority of my greens and vegetables intake.
With today being Labor Day, the kids being home from school and a local Arts Festival going on; I wanted to get my grocery shopping done early yesterday so that I could successfully complete all my Sunday chores today and not having some spill over into the first of the week and delay any fun or relaxation for today. I started my meal-plan planning extra early because so. (Remember… fail to plan, plan to fail!) – and while things didn’t go as planned (one child is sick), my food was still ready today so I didn’t have to worry about screwing up on my new dietary!
I don’t feel like I get my share of enough egg-protein, or at least I don’t feel like I have lately. So when I opened my laptop this morning I made sure to search for a recipe that would require at least one egg or more. I can always make the staple recipe for egg salad; I could prepare it blind-folded, but I wanted something that had a little more taste to it. One where by Tuesday afternoon, I’m already sure that come Wednesday’s lunch time I will be wanting anything BUT what I’ve already got prepared. And so I ran across this recipe for a Cobb Egg Salad from Lemon Tree Dwelling that had one key ingredient that won me over – dry ranch dressing mix. I like to use my dry ranch with yogurt for a healthier take on ranch dressing for dipping some veggie sticks in. If you love ranch, you can’t really go wrong with this dressing mix.
Another great thing about egg salad is how quickly you can prep it. Sure, if you’re not much of an hard-boiled egg peeler it can take *some* time, but I promise with practice and correct technique you’ll get the knack of doing it. Afterall, it took me months but I finally got it and I can proudly say that today I peeled 6 eggs in under 10 minutes. That’s an accomplishment! The rest of the ingredients though – super easy to assemble and throw into a bowl. Almost too easy.
Ranch-Style Cobb Salad
If egg salad and cobb salad were to meet in an alley, and egg happened to have brought ranch with him and cobb, arugula lettuce - this would be the outcome. Enjoy this recipe with rye crackers, as a salad or on a sandwich. Perfect for both parties and for meal-prepped lunches for the week.
- 6 large eggs, hard boiled and peeled
- 4 pieces cooked turkey bacon, crumbled into small pieces
- 4 tablespoons lite mayonnaise
- ½ dry ranch dressing mix
- ¼ cup grape tomatoes, diced
- ¼ cup celery, diced small
- ¼ teaspoon green onions, sliced thin
- ¼ cup chopped arugula lettuce
- ¼ cup shredded cheddar cheese
- Hard-boil your eggs; bringing your pot of water and eggs to a raging boil over medium-high heat. When this has happened, turn off heat and cover pot with a lid allowing to sit for 12 minutes. Run cold water over eggs before attempting to peel. After eggs have been peeled, chop into small pieces.
- Using a large mixing bowl add eggs, bacon, tomatoes, arugula and cheese. Next add mayonnaise and dry ranch dressing mix, stirring gently but combining well. Serve or store in a tight-closed container for later.
- Original recipe can be found at Lemon Tree Dwelling (www.lemontreedwelling.com) - I added a few extra vegetables, etc of my own to their own delicious recipe.
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.
Arugula Power Salad with Blueberries and Honey-Lemon Dressing
A delicious salad made of power greens, blueberries, sliced almonds, feta cheese and a honey-lemon dressing drizzled overtop.
- 5-ounces arugula, kale, butter and spinach lettuce
- 1½ cup fresh blueberries
- 2-ounces feta cheese
- ½ cup sliced almonds
- 2 tablespoons pure honey
- 1½ tablespoons lemon juice
- ¼ cup olive oil
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
- pinch of black pepper
- Add all salad ingredients into a large bowl prior to making dressing.
- In a smaller bowl, add all dressing ingredients and whisk well. Drizzle over salad. Toss to cover evenly and serve.