Chopped Salad in a Jar {Mason Jar Meals, salads}

Are you looking a fresh idea for lunches this week? I just love Mason jars! They are durable, versatile, inexpensive and cute, what more can you ask for. Not only do I drink water out of them all day long but I like to make and store all kinds of foods, including salads. They keep salads super fresh without crushing the lettuce and veggies like plastic bags do and a Mason jar salad is easy to tote and doubles as your bowl when you're ready to eat. Just grab a tiny 1/2 pint Mason jar for your dressing and you're ready to go! Click over to www.type2diabetes.com to see my recipe for this exact chopped salad. ...click here for the recipe!

Kale Greek Salad {Gluten-free}

This is super duper simple and delicious! Don't be afraid of baby kale, it's really very similar to spinach and makes a great base for all the zippy flavors of this salad. Add some grilled chicken to bump this up to an entree. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Lemon Chicken Salad with Quinoa and Almonds {Gluten-free}

This is a delicious way to infuse chicken with tons of flavor. Who doesn't love using their Slow Cooker to help dinner along? And be sure to try my homemade, quick and easy dressing to drizzle on top. This is a light dinner that's still filling enough to leave you satisfied! Click over to type2diabetes.com to see my recipe! Enjoy!

...click here for the recipe!

Chicken Caesar Salad with Greek Yogurt Dressing {Gluten-free}

I love a hearty salad for dinner, especially during warmer weather. This is a lightened up Caesar salad with an easy homemade dressing. Don't be afraid of anchovies, (I used to be) they add a delicious salty depth of flavor that is classic Caesar. Sliced almonds on top bring the perfect crunch. See my recipe here at type2diabetes.com. Enjoy! ...click here for the recipe!

Flank Steak Salad with Strawberry Watermelon Salsa {Gluten-free, Salads, Steak}

For those of you who think we only eat poultry (mom). We do enjoy the occasional homemade hamburgers and sometimes steak. Flank steak is pretty lean and if overcooked becomes tough quickly. This was a tasty salad hearty enough for dinner and still light for a warm summer day. The salsa turned out so sweet and flavorful and that with a fresh squeeze of lime, worked great instead of dressing. See my recipe at type2diabetes.com. Enjoy! ...click here for the recipe!

Thai Pork Salad {Gluten-Free, Salads}

Looking to break-away from chicken every now and then? Pork tenderloin is a great alternative and is still a very lean protein. This salad is the perfect base for deliciously grilled pork tenderloin and the homemade dressing is easy and amazing. If you don't prefer peanut butter or have an allergy you can substitute almond butter or sunflower butter. Click over to type2diabetes.com to see my recipe. ...click here for the recipe!

Roasted Butternut Squash Spinach Salad {Gluten-free, clean eating}

Roasted butternut squash can be used for more than decadent soup! If you have any leftover squash from yesterday's Roasted Butternut Squash Soup try adding them to this fresh spinach salad. It's the perfect party salad or a fun new addition to serve up along side grilled meat this weekend. Find my recipe at type2diabetes.com. Enjoy!


...click here for the recipe!

Shredded Vegetable Asian Chicken Salad {Gluten-Free}

This is my pumped up version of Asian Chicken Salad, pumped up with tons of extra veggies! Broccoli and kale add lots of delicious crunch and extra nutrients and fiber! Toss it all with my tangy and sweet dressing, some toasted sesame seeds and a squeeze of fresh lime. This is the perfect light dinner for a warm evening. Click over to www.type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Salad Skewers with Homemade Ranch Dressing {Appetizers, Cooking with Kids, Gluten-Free}

These are so much fun! Pretty much any food you put on a stick instantly becomes fun and enticing for adults and kids alike. My boys loved helping me make these and they ate them all up! They're perfect as a make-ahead appetizer for your next get together, as a side for your family barbecue or just a fun new way to serve salad for dinner tonight. You can make them ahead and store covered in the fridge for a couple hours! Skewer up your favorite veggies and then dip them in the tangy and creamy Ranch dressing that will have everyone coming back for more. Click over to www.type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

French-Style Potato Salad {Gluten-Free, Dairy-free}

I love this lighter version of potato salad! I'm not a huge mayonnaise fan to begin with so I was excited to try making a French-Style version sans mayo. This is zippy and flavorful and best served slightly warm or at room temperature. Click on over to type2diabetes.com to see my recipe. Enjoy!

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...click here for the recipe!

Summer Quinoa Salad {Gluten Free}

I made this for our son's 5th birthday party picnic and it was a hit! I have had several people ask for the recipe...so here ya go. It's really pretty simple and great for a light summer meal. You can definitely mix it up with different veggies or beans, garbanzo beans would be yummy too. Get creative with your quinoa. The "dressing" is light, lemony and versatile and the salad will keep in the fridge for 3-4 days, in fact I think it's better the next day after it's had a chance to marinate a bit. Enjoy!

Recipe: (serves 6-8)
Ingredients:

For the salad:
1 cup raw quinoa (prepare with 2 cups water or per package instructions)
1 can(15oz.) corn, rinsed & drained
1 can(15oz.) black beans, rinsed & drained
1 small zucchini, cubed
1/2 English cucumber, cubed
1/2 red bell pepper, diced
1 cup cherry tomatoes
1/4 cup fresh cilantro, finely chopped

for the dressing:
1/4 cup fresh squeezed lemon juice (~1 lemon)
1/4 cup olive oil or grapeseed oil
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
1. Prepare the quinoa: over medium-high heat; 1 cup quinoa in 2 cups water, bring to a boil, reduce heat and simmer about 15 minutes until water is absorbed, fluff with a fork and set aside.
2. In a large salad bowl combine corn, beans, zucchini, cucumber, bell pepper, tomatoes and cilantro.
3. In a liquid measuring cup whisk together lemon juice, oil, cumin, salt and pepper.
4. Once quinoa is cooled, add it to the veggies and stir to combine, then dress the salad with dressing and stir to coat. Give it a taste. Add additional salt, pepper or dressing* if needed. Store in the fridge covered 3-4 days.
*Note: I made this for 25 people so I tried to scale the quantities back for you. It may be that you need more dressing, just make alittle more (equal parts lemon juice and oil with a pinch of cumin, S & P) and add it until you're happy with the flavor. Keep in mind the flavor will develop more each day. ...click here for the recipe!

Asian Chicken Salad {Gluten Free}

It's been really hot here and a cold, crisp salad makes the best dinner.  This one is hearty with grilled chicken but still light enough for a hot summer evening.  Add whatever vegetables you have on hand and enjoy!

Recipe: (serve 4-6)
Ingredients:

For the salad:
1 head Napa cabbage, finely chopped
2 cups romaine lettuce, chopped
1 red bell pepper, chopped
1 English cucumber, chopped
2 large carrots, grated
 8oz fresh bean sprouts
1 cup fresh sugar snap peas, roughly chopped into bite sized pieces
3-4 boneless, skinless chicken breasts, grilled and cubed
fresh orange segments for garnish
sesame seeds and toasted nuts for garnish (toast nuts on a baking sheet in a 350'F oven for 2-5 minutes until golden and fragrant)

For the dressing:
1/3 cup grape seed oil
3 tablespoons Tamari (gluten free soy sauce)
2 tablespoons orange juice
2 tablespoons rice vinegar
2 tablespoons honey (or agave nectar)
salt & pepper

Directions:
1. Lightly season chicken breast with salt and pepper and grill until cooked through to an internal temperature of 165'F, set aside to let the meat rest. Once chicken has rested for 5-10 minutes, cut it into cubes.
2. Combine cubed chicken, cabbage, lettuce, bell pepper, cucumber, shredded carrot, bean sprouts, snap peas and any other veggies you have on hand in a large bowl, chop everything about the same size into bite sized pieces.
3. Combine all dressing ingredients in a salad dressing maker or in a liquid measuring cup and whisk together well. Add salt and pepper to taste. You can dress the whole salad or I prefer to dress each salad portion separately so leftover salad stays crisp. Top each salad with sesame seeds, oranges and toasted nuts such as slivered almonds. Store remaining dressing in an airtight container in the fridge for up to 3 days.
...click here for the recipe!

Cool Summer Quinoa Salad {Gluten Free}

Summer is here and it's hot this week! I really don't feel like cooking at all in the heat but especially not anything heavy, hot or that requires me to heat up the kitchen by using the oven. This was my solution and the family enjoyed the crunchy texture and bright lemony dressing. You can make the quinoa ahead of time and allow it to chill in the fridge or do like my last minute self and spread the steaming cooked quinoa on a rimmed baking sheet and pop it in the freezer for 5-10 minutes. I wish I could pop myself in the freezer on hot days like today. This salad makes a great side dish for some barbequed chicken or works great as a meatless entree too since the quinoa is packed with protein. Enjoy!

Recipe: (serves 6)
Ingredients:
Salad:
2 cups quinoa
4 cups low sodium chicken broth
1/2 tablespoon olive oil
1 medium zucchini, cubed
2 medium carrots, cubed
1/2 english cucumber, cubed (~3/4 cup)
1/2 red bell pepper, diced
1 medium vine ripe tomato, diced
handful of toasted sunflower seeds (~1/2 cup) or substitute your favorite nuts

Dressing:
Juice of 1/2 fresh lemon (~2 tablespoons)
1/4 cup olive oil
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Garnish:
2 scallions, thinly sliced (greens and white parts)
1/4 cup fresh basil, julienned (sliced thinly)

Directions:
1. Prepare quinoa first, it's similar to cooking couscous or rice if you aren't familiar with it. Add chicken broth and quinoa to a pot over medium high heat until it comes to a gentle boil then immediatly reduce the heat to low to maintain a simmer. Simmer 10-15 minutes until the liquid is absorbed then fluff quinoa with a fork and chill.
You can either make the quinoa in the morning for dinner tonight and let it chill in the fridge or spread the quinoa thinly on a rimmed baking sheet and chill in the freezer quickly for 5-10 minutes. *You don't want to add the cool crunchy ingredients until the quinoa is chilled.
2. In a medium sauce pan over medium high heat, add olive oil, zucchini and carrots and saute until crisp-tender, about 5-7 minutes. Set aside.
3. In a bowl, prepare the dressing, whisk together the lemon juice, olive oil, garlic powder, salt and pepper.
4. Assemble your salad. In a large bowl combine the chilled quinoa, crisp-tender carrots and zucchini, cucumber, bell pepper, tomato and sunflower seeds.  Next drizzle the dressing over and stir to combine. Garnish with scallions and fresh basil.  Try substiting any veggies you like or have on hand. ...click here for the recipe!

Honey-Lemon Rosemary Chicken with Wild Rice Salad

This chicken is my hubby's new favorite, he compares it to a gourmet Asian restaurant dish!  It is smothered in a tasty lemon-honey sauce with hints of rosemary.  It went perfectly with this rice salad, which is a mix of nutty brown rice and wild rice, brought to life with some bright orange, fresh basil and crunchy pistachio nuts.  The rice salad can be made in advance and served at room temperature.

Lemon-Rosemary Chicken Recipe: (serves 4)
Ingredients:
extra virgin olive oil
Salt and pepper
4 boneless, skinless chicken breasts (~6 ounces each)
1 large shallot, finely chopped
2 cloves garlic, finely chopped
3 sprigs rosemary leaves, finely chopped
1/3 cup honey
1 tablespoon Dijon mustard
Juice of 1 lemon

Directions:
1. Season chicken lightly with salt and pepper, cook in a large skillet with 1 tablespoon olive oil for 5 minutes per side.  Remove chicken, keep warm with foil.
2. Reduce the heat and add tablespoon oil to the pan. Add the shallots, garlic and rosemary to the pan and cook for an additional 2-3 minutes.  Add the honey, then stir in the Dijon mustard and lemon juice.  Add the chicken back to the pan and stir to coat on all sides with the glaze. Remove from the heat.

Wild rice for salad, also called "black rice"

Wild Rice Salad Recipe: (Serves 4-6)
for the salad:
2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
3 tablespoons pistachio nuts, chopped and toasted
1 orange
1 teaspoon orange zest
10 fresh basil leaves, sliced into ribbons
1/4 cup red onion, diced

for the dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
1 tablespoon orange juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt

Directions:
1. Add the rice and broth to a medium pot and bring to a boil.  Cover, reduce heat to low and simmer about 45-50 minutes, or until all the liquid is evaporated and the rice is fully cooked.  Remove from the heat and let cool completely.
2. Toast the pistachios in a pan about 3 minutes, stirring often, cool.
3. Slice the orange into segments and add to the rice once it's cooled.  Add the basil, onion and orange zest, stir to combine.
4. Prepare the dressing by whisking together the vinegar, oil, orange juice, mustard, honey and salt in a small bowl.  Pour over the rice mixture and toss to combine.  Serve, topped with toasted pistachio nuts.
...click here for the recipe!

Toasted Spaghetti Risotto with Mushrooms

This pasta takes on a wonderful toasty flavor and the slightly peppery arugula dressed with bright lemon juice compliments it perfectly. Enjoy!

Recipe (serves 4)
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
salt & pepper
8-10 ounces of Crimini Mushrooms, sliced
4 cups low-sodium chicken broth *or use vegetable broth to make this vegetarian
1 pound whole wheat spaghetti, broken into 1-inch pieces
1/2 cup sliced almonds or pistachios, lightly toasted
1 tablespoon butter
1/2 cup Parmesan cheese, grated
4 cups arugula
the juice of 1/2 a lemon

Directions:
1. Sauté onion and garlic over medium heat in a large pan with a drizzle of olive oil until translucent ~ 1-2 minutes. Add mushrooms and saute until tender, another 2-3 minutes. Add the pasta and toast until slightly browned, ~5 minutes.
2. Stir in about 1/2 cup of the chicken broth to deglaze the pan for about 1 minute. Pour in more broth a little at a time every few minutes, stir for at least a minute each time to help release the starchiness of the pasta, the liquid should be nearly evaporated before you add more.
3. The pasta cooks fairly quickly so taste test it after about 10 minutes after you started adding the broth to prevent over cooking. Once the pasta is done, remove from the heat and stir in the butter and cheese. Season to taste with salt and pepper.
4. Make your own dressing for the arugula. Combine the lemon juice, a drizzle of olive oil, and a pinch of salt and pepper and lightly pour over arugula, you can always add more dressing if needed. Serve the pasta with a mound of arugula on top and sprinkle with toasted nuts. ...click here for the recipe!

Moroccan Chicken with cabbage slaw and flatbread

This is a another chicken dish, but spiced up in a new way! You'll want to let this chicken marinate for at least 2-3 hours to really infuse the great flavor. You can whip up the marinade in the morning for dinner tonight. Don't be deterred by the list of spices, check out your grocery store's bulk bins and remember that once you buy a new spice jar it will likely last you awhile and see you through many recipes. We served this tasty chicken along side some Napa cabbage slaw with apples and carrots and some toasted whole wheat pita bread. Enjoy!

Recipe: (serves 4)
Ingredients:

Marinade:
- 2 Tablespoons olive oil
- 4 Tablespoons lemon juice
- 2 Tablespoons fresh cilantro, chopped
- 1 garlic clove, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 4 boneless, skinless chicken breasts
black pepper

Directions:
1. Whisk the oil, lemon juice, fresh cilantro, garlic, and spices in a large glass dish, set aside.

2. Season the chicken lightly with pepper and add to the dish, turn to coat. Let the chicken marinate in the dish in the fridge, covered, for 2-3 hours. Turn chicken over at least once during that time.

3. Remove the chicken and save the marinade.  Cook the chicken on the grill and brush the marinade over it, discard any remaining marinade as it has raw chicken juice in it.  Chicken is done when it reaches an internal temperature of 160'F (we like to pull ours off the grill at ~155'F and place on a plate and cover with foil, it will keep cooking to 160'F and this helps prevent it from drying out). Garnish with cilantro and serve with slaw and toasted flat breads.

Cabbage Coleslaw:
- 1/2 head of Napa Cabbage, chopped
- 3 medium organic carrots, shredded
- 1 medium organic apple, thinly sliced

Dressing:
- 1-2 tablespoons apple cider vinegar
- 1 tablespoon Agave Nectar
- juice of 1 lemon
- salt and pepper to taste
- 2 pinches of chili powder
- 1 tablespoon olive oil

Directions:
Place cabbage, carrots and apples (add any other veggies you think will taste good that you have on hand) in a large bowl, toss to coat. In a separate bowl, mix dressing ingredients together with a whisk, taste it, adjust seasoning as needed then drizzle over the veggies. ...click here for the recipe!

Asian Chicken Salad

This recipe is courtesy of Giada De Laurentiis. It makes for a nice light summer dinner. It's crunchy, flavorful and colorful and the dressing has a great peanutty kick to it, yum! ...click here for the recipe!

Homemade Croutons

In our house we love salad, especially a fresh green salad with tons of yummy toppings! We had some leftover Italian Semolina bread my hubby made in the trusty bread machine so he cubed it up and made some awesome homemade croutons. They are so easy and really step up a plain salad to the next level. Enjoy!
Recipe:
Leftover bread, cubed
garlic powder
salt (optional)
Parmesan Cheese, grated
Olive Oil cooking spray

1. Spread bread cubes on baking sheet, sprayed with olive oil spray. Spray cubes with more olive oil cooking spray and sprinkle generously with garlic powder and pinch of salt(optional).

2. Bake @ 500'F for 4-5 minutes, watching closely until browned, turn them over, sprinkle with grated Parmesan cheese and bake additional 4-5 minutes until golden brown and toasted. Add to your favorite salad and enjoy! ...click here for the recipe!

Green Salad with Melon and Citrus Vinaigrette

This is a very refreshing and fresh tasting salad. We often add strawberries, apples and pears to our green salads so why not try melon? This was actually quite tasty. Dress it with a simple store-bought vinaigrette or try making your own. Either way this salad was tasty and a great compliment to the barbecued chicken we had! Try it with summer melon or watermelon too.

Recipe:
Citrus Vinaigrette
1/4 cup fresh orange juice
1 Tablespoon freshly squeezed lemon juice
1 1/2 tablespoons red wine vinegar
1 tablespoon sugar or honey or Agave Nectar
olive oil (about 3 tablespoons, eyeball it)
salt & pepper

Whisk all ingredients except the olive oil, salt and pepper in a small bowl or shake in a salad dressing container until well combined. Slowly drizzle the olive oil in whisking constantly until well mixed and combined. Give it a taste and season as needed with salt & pepper to taste.

Our salad had
1/2 medium cantaloupe or other melon cut into cubes
1/2 small red onion, thinly sliced
2 cups of your favorite lettuce (arugula, romaine, butter, etc)
1/2 cup walnuts, toasted ...click here for the recipe!

Taco Salad

Taco salad is a great go-to meal for a hot summer evening like tonight! We cook up some ground turkey, which we season with "taco seasoning", and black beans and mix in lettuce, tomatoes, olives, onion, etc. Tonight we had some cucumber from our garden so that went in too. Top with some tortilla chips, cheese, hot taco sauce and a sprinkle of fresh cilantro. Usually I like to add diced avocado too but didn't have any on hand. The warm meat melts the cheese and softens the chips just slightly for a hearty but still light meal.  This would be great with some sour cream, salsa, guacamole, whatever your family likes! ...click here for the recipe!