melinda’s vegetable salad with apples, bacon & honey apple vinaigrette

My grandma taught me how to make a wonderful salad last week that is perfect for autumn! She got the recipe from her friend Melinda, who she plays bridge with at the senior center every week. 🙂 This salad makes a perfect side dish, but is also hearty enough for a main course. I brought the leftovers to my writing “office” {i.e. the local library} for lunch the next day and they were terrific!

melinda salad

for the salad:
– cauliflower*
– broccoli*
– brussels sprouts*
– 1 tbsp minced garlic
– 1 package baby spinach
– 1 apple {we used a granny smith}
– 4 slices bacon
– 1 cup chopped walnuts
– 1 cup dried cranberries
– 1/2 cup feta cheese
* Feel free to use a combination of your favorite vegetables, and the amounts can vary of each. We used an equal amount of cauliflower, broccoli, and brussels sprouts, about 2-3 cups chopped of each.

for the dressing:
– 1/4 cup apple juice
– 1/4 cup olive oil
– 3 tbsp apple cider vinegar
– 2 tbsp lemon juice
– 1 tbsp honey

1. In the oven or on the stovetop, cook the bacon until it is very crispy. Set aside.

2. Finely chop the cauliflower, broccoli and brussels sprouts. Thinly slice the apple.

3. Saute the minced garlic in a bit of olive oil in a large pot. Add the chopped vegetables and cook 8-10 minutes, until tender.

4. Add the sliced apple and baby spinach and cook another 2-3 minutes, until the spinach is wilted. Then remove the salad from heat.

5. In a separate bowl, whisk together the dressing ingredients: apple juice, olive oil, apple cider vinegar, lemon juice, and honey, until well combined.

6. Toss the salad with the dressing, crumbled bacon, walnuts, dried cranberries and feta cheese. Serve warm, with salt and pepper to taste.

Hope you enjoy!

easy honey-lime chicken enchiladas

Tired of turkey leftovers? I was in the mood for Mexican food tonight, and when I saw this recipe for a honey-lime marinade for chicken, I was inspired! I turned it into a crock-pot recipe, added some diced onion and bell pepper, tortillas and cheese and green tomatillo sauce, and made honey-lime chicken enchiladas. They turned out del-i-ci-ous, and SO easy!

I made a small batch since it’s just Mike & me, but you could easily double or even triple this recipe to feed a bigger family. These enchiladas heat up great as leftovers and even freeze well for later meals.

honey-lime chicken enchiladas

– 2 large chicken breasts
– 2 tsp minced garlic
– 1/3 cup honey
– 1/3 cup lime juice
– 3 cups low-sodium chicken broth
– 1 small onion, diced
– 1/2 green bell pepper, diced
– 3 wheat tortillas
– 1 cup shredded reduced fat Mexican cheese
– 1 small can green enchilada sauce

1. Place chicken breasts in the bottom of the crock-pot. Add chicken broth, honey, and lime juice, and stir to combine. Cook on low for 4-6 hours.

2. Saute onion, garlic and bell pepper in a little olive oil over low heat for 3-5 minutes, until onion becomes translucent. Add ingredients to crock pot mixture and cook for another 1-2 hours.

3. The chicken mixture is done when chicken is fully cooked and most of the liquid has evaporated. If needed, take off the lid and turn heat to high for the final 15-20 minutes of cooking.

4. Turn off crock-pot and use a knife and fork to pull apart/shred the chicken.

5. Preheat oven to 325 degrees. Prepare an 8×8 glass baking pan by pouring about 1/3 of the can of enchilada sauce into the pan to coat the bottom.

6. Fill each tortilla with the shredded chicken mixture and a spoonful of enchilada sauce. Roll and lay into the pan. Pour the remainder of the enchilada sauce evenly over the tortillas and top with cheese.

7. Bake for 15-20 minutes, until cheese is fully melted and edges of the tortillas are a little crispy.

I served mine with brown rice and broccoli for a filling, healthy and delicious meal!

What are some of your favorite post-Thanksgiving, non-turkey meals? {Actually, this recipe would probably work well with turkey, too, now that I think of it!} 🙂

Hope you’re having a great week!
-Dallas

cilantro-honey salmon

I came across this recipe on the website All Recipes and I was intrigued by the tons of rave reviews. If you’re like me {unsure what a honey-cilantro marinade would taste like} … the answer is, AMAZING!

IThe sweetness of the honey contrasts really nicely to the cilantro and garlic flavors. Plus, it’s healthy {all those omega-3s!} and could not be easier to make. The original recipe is for grilled salmon, but I baked mine in the oven instead. I’m sure either way would be delicious!

cilantro-honey salmon

– 1 bunch chopped fresh cilantro
– 2 cloves chopped garlic
– 1/2 cup honey
– juice from one lime
– 2 salmon filets
– salt and pepper to taste

1. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.

2. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 20 minutes.

3. Bake salmon at 375 degrees for 15-20 minutes, until salmon is firm to the touch and flakes easily with a fork.

I served mine with rice and a green salad. This salmon also goes great with these low-fat garlic cheddar biscuits!

Happy weekend!
-Dallas

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Time spent: 30 mins {including bake time}
Cost: about $10.00