I am no chef --- but I do love eating yummy homemade food. Having some go-to, don’t-have-to-think-about-it recipes makes it easier to make sure I am eating healthy.
Each week, I try to make a few "Master Recipes" to eat right away and then re-purpose the leftovers quickly by assembling tasty meals. For example, I made the Shepherd Salad on Sunday to serve with dinner. The next day, I threw some lettuce in a bowl, topped with a few spoonfuls of the extra salad along with leftover grilled chicken, and instantly, I had a delicious no-fuss lunch. Simply Sensational Shepherd Salad 1 medium cucumber, peeled and chopped 2 cups of halved grape tomatoes 1 medium pepper, chopped 4 scallions, chopped 10 pitted black olives ¼ cup crumbled feta or blue cheese (if you are going to store leftovers, I sprinkle this on when serving) Dressing 1/3 cup olive oil 3 tbs. Bragg’s Apple Cider Vinegar ½ tsp salt 1 tsp dried oregano ½ tsp honey Combine the ingredients. Whisk the dressing together & pour over all; Toss.
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Susan Taylor,
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