What a weekend!  We all enjoyed having my mom in town to visit this past weekend.  Even though we had Bonnie the Tropical Storm make a short stop on Friday morning we still enjoyed our long weekend.  We were all non-stop.  From heading to the indoor “Monkey Gym” to an adventure to the book store to find new books.  We had a blast!  The thing is with the girls everything is an adventure in their eyes.  Again, another reason why it would be wonderful to be a kid again.  Everything is always happy and fun.  I still remember when they were 9 months and I thought to myself this is my favorite stage, but each stage since has continued to amaze me.  Of course, now I think 2 1/2 is the best stage.  I’m sure this will continue all the way up until they are teenager…right? 

Yesterday we were all sad to see my mom head home but we always know there is next time.  She is always planning her next visit before she leaves.  Which is always great because we all love having her here.  Just wish we could live closer….maybe one of these days it will happen.

So let’s talk orzo….I actually made this salad the night before my mom came.  I knew it was something she would like and it’s always nice to have a few things in the refrigerator to snack on especially when you’re on the go like we are with the girls.  After making it I had a hungry husband though, he had one large bowl and started to go for the second one when I had to say “whoa! I’m cutting you off!”  In only two short days the orzo salad was gone and we all got to enjoy it.  It’s really a great salad with or without the chicken.  I prefer the chicken myself because it can really turn into a great to pack for lunch or have as a main dish.  Also, great for a summer cookout. Enjoy everyone!  

Summer Orzo Salad

Print Recipe

1 1/4 cups uncooked orzo

2 cups chopped cooked chicken (such as a rotisserie)

1 1/2 cups fresh baby spinach, chopped

1 cup grape tomatoes, halved

1/4 cup red bell pepper, diced

1/4 cup yellow bell pepper, diced

2 tablespoons fresh basil, chopped

1 teaspoons fresh oregano, chopped

1 cup fresh mozzarella, cubed

2 tablespoons olive oil

3 tablespoons red wine vinegar

1 tsp minced garlic

Juice from one lemon

1/8 tsp salt

1/8 tsp fresh black pepper

Instructions:

Cook pasta according to package directions, omitting salt and fat; drain well.

Combine pasta, chicken, spinach, tomatoes, red and yellow bell pepper, basil, oregano, and mozzarella in a large bowl and toss well.

Combine vinegar, oil, garlic, lemon juice, salt, and pepper in a small bowl, stirring with a whisk.  Drizzle dressing over pasta mixture; toss well to coat.

Adapted from CookingLight.com

It’s officially summer and when I think of summer I think of picnics and packing up a lunch and heading somewhere.  Well with us the only place we headed this weekend was the beach and even then we had a short visit because the storm clouds started to roll in and the rain started to fall.  With it also being super hot here in Florida we were ok with coming home and having our packed lunch inside in the nice air conditioning.  Now onto our inside “packed lunch”….

As you probably already know I’m not a huge fan of mayonnaise but I do love chicken salad so I’m always looking for ways to make it with alternatives.  That’s what I love about cooking too because all you have to do is use your imagination and see what comes out of it.  So with this recipe I just had some fun and in the end yummy!  There is a nice variety of flavors that all work together for this salad.  You have the tart of the apples, the sweet from the honey, the zest from the lemon, and then the herb vinagrette!  Now as I mentioned above I don’t like mayonnaise so I substitute it with greek yogurt that has a similar thickness, but without the fat.  Now, I did add a tablespoon of light mayonnaise but really everything else in this salad makes you forget the it is in it. 

Now even though we didn’t get to have a packed picnic lunch this weekend I did get to pack a sandwich for my lunch this week and yum!  Enjoy everyone and happy summer!

Garden Chicken Salad Sandwich

Print Recipe

2 cups cooked chicken, cubed (such as a rotisserie chicken)

1/2 cup chopped celery

2/3 cup Granny Smith apple, cored and diced

1 tbsp light mayonnaise

1/3 cup 2% Greek yogurt

2 Tbsp Herb Vinagrette (see recipe below)

1 Tbsp lemon juice

1 Tbsp honey

1/4 tsp fresh ground pepper

1 tsp ground coriander

1/4 tsp salt

1 tsp lemon zest

Topping and Bread of choice

Herb Vinaigrette

1/2 of juice of one lemon

1/2 cup parsley, chopped

1/2 cup basil, chopped

2 Tbsp honey

1/4 cup grapeseed oil

Instructions:

For Vinaigrette: Blend all ingredients in a food processor until smooth.

For Chicken Salad: Combine chicken, celery, apple, mayonnaise, vinaigrette, lemon juice, honey, coriander, pepper, salt, and zest and toss well. 

Line bread with toppings of choice and spoon 1/2 cup chicken salad to make each sandwich.  Serve and enjoy!

Where did the weekend go?  It’s amazing how long it takes for the week to go by and when the weekend get’s here it breezes by.  I guess time flies when you’re having fun?  I always enjoy the weekends because it’s time to spend with the girls and the hubby.  Saturday was beautiful here, sunny and not too hot, made it to 76.  The girls and I went for a run, well I went for the run and they rode along.  I think we all enjoyed being out in the beautiful weather.  Today was a little overcast but we were still able to get out and enjoy the outdoors for a few hours.  Now that the weekend is coming to an end, I’m hoping this week will surprise me and go by quickly. 

So I ran across this recipe awhile ago and have tried it before and really liked it.  I decided to make them again this weekend.  These burgers are super delicious and what makes them even better is the health benefits of the salmon.  Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids.  These features in the fat composition of salmon helps reduce risk of unwanted inflammation and help maintain the integrity of our immune and circulatory systems. In addition to being an excellent source of omega-3s, salmon is an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.  So are you running out to get salmon yet?

These burgers are really easy to make, but if you want to see these being made stop by Dani Spies site.  She has a video of her making them.  Now for the topping, the original recipe called for dill sauce, but I’m not a fan so I topped mine with guacamole (which I love).  So add what you like and enjoy the burgers!

Have a great week everyone!

Salmon Burgers with Guacamole

Print Recipe

1 – 14.75 ounce can of salmon

1/4 cup red onion, diced

1/4 cup red pepper, diced

1/4 cup fresh dill, chopped

Zest of one lemon

1/4 cup lemon juice

3 egg whites

1/3 cup oat flour

1/4 tsp cayenne pepper

salt and pepper to taste

Guacamole (store bought or homemade)

Hamburger Buns

Spinach or toppings of choice

Instructions:

Combine salmon, onion, red pepper, dill, lemon zest, lemon juice, egg whites, and oat bran flour in a large bowl and mix until well incorporated.  Season with cayenne pepper, salt and pepper.  Use your hands to shape four to six burger patties.

Heat a large grill pan or non-stick pan over medium heat and cook burgers for 4 minutes on each side until browned and crisp on the edges and heated all the way through.

While burger is cooking, toast hamburger bun and layer the bottom half with spinach.  Place cooked salmon burger on top then top with 2 tbsp guacamole.

Enjoy!!

Sorry I haven’t posted anything for a few days.  It’s been busy around the household with my parents being here visiting.  What a big help they have been though.  My mom has been watching the girls most of the week and they have loved every minute of it.  Of course, my mom has enjoyed every minute of it too.  It makes us all wish we lived closer.  Hopefully one day!

I made this couscous salad on Tuesday while I was home with the girls.  I had leftover chicken, tomatoes, homemade pesto, and mozzerella in the refrigerator calling my name.  Now what to make?  I knew my mom was a big lover of anything couscous salad related so the first thing that popped into my head was to gather the chicken and make a couscouse salad.  I knew it would also be great to have in the refrigerator for her while she was here.  I decided to cook the couscous in the tomato juice and chicken broth combo, which really added an extra flavor to the salad.  now for the pesto, add as much as you prefer, but a 1/2 cup worked pretty good.  I have to say I’m glad we had the salad for the week.  My mom had it almost every day and I also packed it for my lunch a couple days.  Even the girls enjoyed it! 

The salad would be a great side dish or even as a main dish for say your lunch.  I hope you enjoy it as much as we did this week.

Chicken Pesto Couscous Salad

Print Recipe

1 cup low-sodium vegetable juice (such as tomato)

1/2 cup low-sodium chicken broth

1 cup couscous

1/2 cup cherry tomatoes (cut in halves)

1/2 cup english cucumber, finely diced

1/2 cup fresh mozzerella, cubed

1 cup cooked chicken, cubed

1/4 cup fresh basil, chopped

1/2 cup homemade pesto or store-bought pesto

1/2 tsp minced garlic

Salt and Pepper to taste

Instructions:

Bring vegetable/tomato juice and chicken broth to a boil.  Remove from heat and add couscous.  Cover tightly and let stand until all liquid has been absorbed, about 10 minutes.  Uncoverthe couscous and let cool to room temperature, about 15 minutes.

Add cucumbers, tomatoes, mozzerella, basil, and chicken and add to couscous.  Stir in pesto and garlic to the salad and mix well. 

Store in a airtight container in refrigerator up to 4 days.

My 6^th and last Newman’s Own Family Bites recipe is one of my personal favorites.  It’s Chicken Vegetable Couscous Salad which is loaded with veggies, fresh herbs, lemon zest (and juice), chicken, and Newman’s Own Olive Oil and Vinegar Salad Dressing.  Here is a little fact of the day: Newman’s Own Olive Oil and Vinegar Salad Dressing was the first product that Paul Newman and writer A.E. Hotchner launched with back in 1982 on the shelves of a big supermarket in Norwalk.  In two weeks time, 10,000 cases were sold and that was the start to Newman’s Own.  This salad dressing started it all….

The best part about this couscous salad is you can add any vegetables you prefer.  So play around and decide what veggies you think works for your salad. 

It’s been a fun 6 days of sharing the Foodbuzz and Newman’s Own Family Bites recipes with everyone out there.  If you haven’t stopped by Foodbuzz go here and you can see little ole’ me featured.  A big thanks goes out to Foodbuzz and Newman’s Own for giving me this great opportunity!!

Just a side note for all of you following the 10 in 10 Healthy Challenge, another week has past and I have to admit it’s been hard to wake up early to head to the gym but I have kept it up!  A couple times this week I woke up and did weights here at the house.  It was nice to be able to stay home and get a quick workout.  I logged in another 15 miles this week too.  Today I actually got to get outside with the girls in tow for a long run.  It was so nice to have warmer weather to get out and enjoy.  The wind on the other hand was another story.  It was fun to see the wind surfers out as I ran along the beach.  Next week will be interesting since I’ll be traveling.  The good news is the hotel has a really nice gym so I’m hoping to take advantage of it.  Have a good week all of you who are taking part in the 10 in 10 Healthy Challenge!

Chicken Vegetable Couscous Salad

Print Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6-8

Ingredients:

1 cup couscous

1 ½ cups low-sodium chicken broth

¼ cup Newman’s Own Olive Oil & Vinegar Salad Dressing

1 Tbsp fresh lemon juice

½ tsp minced garlic

Fresh ground pepper

1/4 tsp salt

1 ½ to 2 cups cooked chicken, diced

 ½ cup thawed, frozen peas

½ cup green onion, thinly sliced

½ cup red bell pepper, diced

½ cup English cucumber, diced

¼ cup fresh flat-leaf parsley, finely chopped

3 Tbsp fresh basil, finely chopped

3 Tbsp parmesan cheese, grated

Zest of half a lemon

 

Instructions:

Bring the 1 ½ cups of low-sodium chicken broth to a boil.  After bring to a boil remove from the heat and add the 1 cup of couscous.  Cover and let set 5 to 10 minutes.

In a small bowl, whisk together the olive oil & vinegar salad dressing, lemon juice, garlic, ¼ tsp salt, and a couple grinds of pepper and blend well.

In a large bowl combine the chicken, peas, green onion, red bell pepper, cucumber, parsley, basil, parmesan cheese, and lemon zest. 

Combine the couscous, vegetable chicken mix, and dressing mixture and stir until well incorporated.  Serve immediately or place in refrigerator until ready to serve.

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