Strawberry Spinach Salad

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I still don’t have all of my Christmas decorations put away. Why does it take me longer to throw them in a box than to actually do the decorating??? So now I’ll be behind on Valentine’s Day decorations. I did at least go ahead and pull out the plate that Taylor made last year at Color Me Mine.

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I bought a giant bag of frozen strawberries at Costco. I think I’m liking that better than the fresh ones right now. I was surprised by the quality. The biggest plus though is that I don’t have to keep throwing aways ones that I didn’t use. It only takes about 30 minutes for them to defrost so there are always some handy when I need them for smoothies, snacks or salads.

8 cups Spinach, washed
2 cups Strawberries, sliced
1/2 cup Pecans
1/2 cup Feta Cheese
1/3 cup Fat-Free Balsamic Vinaigrette

Combine all ingredients in a large bowl; toss well.

Servings: 4
Calories 196
Total Fat 14.2g
Total Carbohydrates 14.3g
Dietary Fiber 4.1g
Protein 6.1g
Nutrition Grade A-

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Greek Grilled Chicken Salad

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Happy New Year!!!! We had a great New Years Eve, which I will have to recap tomorrow…. The girls had a blast and that makes me smile to see them having so much fun. May the New Year bring you all much joy and happiness and not a lot of “z’s” (which Megan has informed me is the new trend for 2013 – inserting z’s into words because it is the least used letter in the alphabet).

And to the people in charge of the Dallas NYE event. WTH???? That’s the best we can do??? Dallas has Emerald City and Le Freak. I’d settle for even one of them. We tried to watch but it was so painful we finally had to change the channel. And I thought it couldn’t get any worse than last year, I was wrong. At least last year they gave away a Camaro.

Loved, loved, loved this salad. Thank goodness, because I’ll be having a lot of salads the next few weeks.

12 oz Romaine Lettuce, chopped
12 oz Chicken Breasts, chopped
2 cups Grape Tomatoes, halved
3/4 cup Cucumber, chopped
1/3 cup Feta Cheese
2 Tbs Green Olives, slices
1/4 tsp Pepper
1/4 cup Olive Oil Vinaigrette

Combine lettuce, chicken, tomatoes, cucumber, feta and olives. Toss gently. Pour dressing over lettuce mixture and toss gently.

Servings:4
Calories 263
Total Fat 12.6g
Total Carbohydrates 9.4g
Dietary Fiber 2.3g
Protein 28.1g
Nutrition Grade B+

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Mexican Salad

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Today we went to the Galleria to let Megan spend some more of her gift cards and for me to return the presents that she had changed her mind about. While we were there they talked us into ice skating. It was $24 for them to skate, then after about 5 laps around the tree, they decided that it was too crowded and they didn’t really want to skate after all. I would have forced them to go skate with a giant smile on their face, if it wasn’t for me waiting on the sidelines with 411 other people all crammed against the glass watching their kids too. Then we got to spend about 21 minutes trying to fight our way out of the parking lot. I’ve decided that during Spring Break, Thanksgiving Break and Christmas Break it’s pretty much best to just stay in the comfort of your own home.

I did find two more holiday baking posts but I thought I’d take a quick break to give you something to help prepare for the post-holiday weight loss.

6 cups Lettuce, shredded
5 cups (3 oz) Baked Tortilla Chips, broken into bite-sized pieces
1 cup Picante Sauce
1/2 cup (2 oz) Cheddar Cheese
15 oz Can Pinto Beans, rinsed and drained
2 oz Green Olives, sliced
1 large Lime, quartered
1/2 cup Cilantro, chopped

Warm beans on stove top for a couple of minutes.

Place 1-1/2 cups of lettuce onto each of the 4 plates or bowls. Top with 1/4 of the chips on each. Spoon picante sauce over chips and then top with cheese, beans, cilantro and olives. Squeeze a lime over each salad.

Servings: 4
Calories 251
Total Fat 7.1g
Total Carbohydrates 37.4g
Dietary Fiber 7.3g
Protein 11.2g
Nutrition Grade B

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Cranberry Pecan Salad

One of my favorite things about pulling out the Christmas decorations is seeing all of the old Santa pictures. They make me laugh and cry all at the same time. We’ve gone to the same place every year. Hindsight, I wish I would have gone somewhere that didn’t change their props every year but oh well….

 

 

 

 

 

 

 

 

 

 

 

 

 

2 cups Spring Mix
1/4 cup Pecans
1 Tbs Cranberries
1/4 cup Feta Cheese, crumbled
2 Tbs Balsamic Vinegarette
2 oz Grilled Chicken, sliced

Toss all ingredients together in a large salad bowl.
Enough for 2 small salads or one large salad.

Servings: 1
Calories 378
Total Fat 32.63g
Carbs 8.44g
Dietary Fiber 2.1g
Protein 14.56g

Today’s Leopard Print Find: Bean Bag Chair

Spinach and Fresh Mushroom Salad

 

Course #2 at our Carnival cooking demonstration was this spinach and mushroom salad. Seeing how Course #1 was Mushroom Cappuccino and Course #3 had mushrooms as well, I felt like someone was doing this to me on purpose. Apparently that chef loved mushrooms. It was pretty good in spite of the mushrooms.

Yesterday we celebrated the life of my crazy Uncle Roger. He was a funny, funny man with a great heart. This picture is the last time that I saw him. He couldn’t walk very well so he did high kicks from the chair as his son and grandson carried him out. The funeral was 2 hours of funny stories about him. The one that keeps me giggling was that he had requested to be buried with one hand on each side of the casket so that it looked like he was about to pop up. R.I.P. Uncle Roger.

Ingredients:
1/4 lb Baby Spinach Leaves
6 Bacon Strips, diced
2 oz Blue Cheese
4 Tbs Extra Virgin Olive Oil
1 Portobello Mushroom
1/2 Tbs Butter
1/4 cups Mixed Chopped Mushrooms
Salt to taste
Crushed Black Pepper to taste
1/4 Tbs Lemon Juice
2 oz Parmesan Cheese

Cook bacon until crisp. Drain off excess fat. Keep warm until ready to use. Clean, wash and dry spinach leaves in a salad spinner. Remove the stem and gills of the Portabello and peel. Cook in butter with salt and pepper. Cut into rounds. Shred the left over trimmings and mix in with the other mushrooms. Keep warm. Blend extra virgin olive oil, half the blue cheese, lemon juice, salt & pepper with a blender. Toss together spinach, blue cheese dressing and mushrooms. Place on plate and top with remaining blue cheese and fresh bacon bits.

Servings: 4
Calories 412
Total Fat 36.4g
Total Carbohydrates 3.0g
Dietary Fiber 0.7g
Nutrition Grade C

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Fiesta Taco Salad

I love family get togethers. Although I’m a planner by nature and hate last minute things, today’s get together was very last minute and very thrown together. Froggy Pop (what the girls call my dad) lives an hour and a half away in the big town of Van, TX so when he comes to town it’s a great time to get everybody together. (Plus it’s nice to be able to run all of my dad type questions by him…like what in the heck am I supposed to do next to the dining room table that I’ve been trying to refinish for a week) We made some progress on the table, then we had fajita’s, queso and taco salad. Followed by the girls request AGAIN for S’mores cookies. I hate experimenting with new things at get together’s but I was feeling brave. This turned out to be a big hit! (Use reduced fat cheese, baked tortilla chips and low fat mayonnaise if you are watching your calories.)

1 lb Ground Beef
1oz pkg Lawry’s Taco Seasoning
2 Cups Colby Jack Cheese, shredded
1 Head of Lettuce, chopped
16 oz Kidney Beans, canned
9 oz Tortilla Chips, crushed into smaller pieces
16 oz Picante Sauce
10 oz Mayonnaise

Brown ground beef and cook with Lawry’s Taco Seasoning according to package directions.

Warm kidney beans on stove top, drain and add to taco meat.

Mix Picante Sauce and Mayonnaise together.

In large bowl add lettuce, taco meat, chips and cheese. Toss in sauce until combined.

Servings: 12
Calories: 471
Fat: 36g
Fiber: 5g

Today’s Leopard Print Find: Dog Dress with Tutu …