Healthy Chicken-Spinach Salad with Rosemary-Mustard Vinaigrette

Found this recipe in a super old cook book. It was meant for salmon but my husband, Brian, isn't a huge seafood lover to I used chicken breast instead. Next time I plan to cut up the spinach and chicken into smaller pieces and toss everything together more like a salad. I also want to add some roasted tomato while the chicken cooks and some bacon bits for texture. Can't wait to make this dish again in Summer when it's hot out!

Ingredients
2 chicken breasts - boneless and skinless
4 slices bacon, cooked until crispy and cut into bite size pieces
1/4 cup finely diced red onion
1/2 cup diced cucumber, skin and seeds removed
2 Tbsp. fresh lemon juice
1 tsp. finely minced fresh rosemary
1 Tbsp. dijon mustard
1 Tbsp. light mayonnaise
1 package fresh spinach 

Directions:
1. Preheat broiler. Season chicken with a drizzle of olive oil and a tsp. of salt and a tsp. of pepper. Rub seasoning all over. Lay chicken breast on a foil lined sheet pan. Broil until chicken hits 155 degrees, about 12-15 minutes. Remove from oven, cover with foil, and allow to rest 5 minutes.

2. While chicken is cooking, make dressing. Combine lemon juice, rosemary, mustard and mayonnaise in a small bowl. Season with salt and pepper. Add red onion and cucumber to dressing. Set aside.

3. Once chicken has rested, slice into pieces. Toss spinach and bacon bits with half of dressing and cucumber/onion mixture until well coated. Place 1 cup of spinach mixture onto a plate. Add the chicken slices over the spinach and then top with the dressing mixture. Serve with lemon slices for garnish.

Pepperoni Pizza Bread

I found this recipe from Pillsbury and thought it would be an easy appetizer. It was really tasty but if I'm going to do a pizza appetizer, I would just order a pizza and make my life easier for a party. If you want to make this, feel free to add your own touch with your favorite pizza toppings like sausage and peppers or pepperoni and pineapple. 

Ingredients:

1 can (8 oz) Pillsbury crescent dough sheet (or pizza dough)

1 cup shredded mozzarella

40 slices pepperonis

1 egg

1 Tbsp. grated parmesan cheese

1 tsp. Italian seasoning

Directions:

1. Heat oven to 350. Line a cookie sheet with parchment paper. 

2. Unroll crescent dough sheet onto cookie sheet. Spread dough evenly around pan. Sprinkle mozzarella cheese over dough, leaving 1/2 inch border around edges. 

3. Place pepperoni slices evenly across cheese. Fold short end of dough just over edge of pepperoni. Starting with the long end, roll dough, pinching to seal. Place seam side down on cookie sheet. 

4. Mix egg with 1 Tbsp. water. Brush egg mixture over dough in a thin, even layer. (You will have egg mix leftover). 

5. Mix parmesan cheese and italian seasoning in a small bowl. Sprinkle evenly over dough. 

6. Back 14 to 18 minutes or until golden brown. Cut into 2-inch thick slices. Serve with pizza sauce or marinara sauce for dipping. 

Thai Beef Salad

This is a great healthy but filling dish. I could see making it again in summer for a light dinner. The balance of the tenderness of the steak with the crunch of the cabbage and broccoli slaw. It also had a great contrast of savory and sweet because of the oranges. Will definitely be making this one again!

Ingredients:
1/2 cup fresh basil leaves
2 Tbsp. lime juice
1 1/2 tsp. low sodium soy sauce
1 1/2 tsp. Thai fish sauce
1 1/2 tsp. honey
1 tsp. lime zest
1 garlic clove, peeled
1/2 small serrano chile, seeds and ribs removed
1 tsp. olive oil
2 (4-6 ounce) beef tenderloin steaks, trimmed of excess fat
1/2 tsp. black pepper
1/2 tsp. salt
1 cup shredded napa cabbage
1/4 english cucumber, halved lengthwise, seeds removed, and cut into half moons
1/4 cup thinly sliced green onions
1/2 (12 ounce) package broccoli coleslaw
1 (4 ounce) can mandarin oranges in light syrup, drained

Directions:
1. Combine the basil leaves, lime juice, soy sauce, fish sauce, honey, lime zest, garlic, and serrano in a food processor and process until smooth.

2. Heat oil in a large skillet over medium-high heat. Season steaks on all sides with salt and pepper. Add steaks to pan and cook on 4 minutes on each side to get a nice sear. Finish steaks in a preheated 350 oven until steaks are cooked to desired doneness. Remove steak from oven and let rest for 5 minutes. Thinly slice steaks.

3. Combine cabbage, cucumber, green onion, broccoli slaw, and oranges in a large bowl. Toss in dressing made in step 1. Arrange some slaw onto a plate and top with thinly sliced steaks. Serve while steak is still warm.