Summer Foods // Miscellaneous

 Healthy BLT Chicken Salad

Ingredients

• 6 cups cooked chicken, boneless skinless chicken breast, chopped into pieces – see poaching method below
• 12 pieces center cut bacon, I use Oscar Mayer
• 1 large red onion, chopped
• 1 pint cherry tomatoes, halved
• 1 bunch scallions, chopped
• 1/2 cup light mayo
• 3/4 cup plain non fat Greek yogurt
• 1 tablespoon apple cider vinegar
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder

Poached Chicken Method

• 2-3 lbs chicken breast, raw
• 1 tsp kosher salt
• 1 tbsp peppercorns
• 2 cloves garlic
• 2 bay leaves, dried

Instructions

• Preheat the oven to 425F.
• Lay the strips of bacon on a baking sheet; chop the red onion and add it to the other side of the baking sheet with cooking spray and a pinch of salt and pepper.
• Roast for about 15 minutes or until the bacon is crispy.
• Remove from oven and set aside.
• In a large mixing bowl, add the mayo, yogurt, vinegar, paprika, garlic powder and onion powder, and whisk together.
• Add the cherry tomatoes, scallions, cooked onion, and chicken, stir to combine.
• Chop or crumble the cooked bacon and fold in.

Poaching Chicken Method:

• Add the raw chicken to a large pot, add the kosher salt, dried bay leaves, the garlic, and fresh peppercorns (note: you can use any seasonings you wish, depending on the flavor profile of your dish). Cover with water and bring to a boil, then reduce to simmer. Cover the pot and let the chicken cook for about 15-20 minutes or until the internal temperature reaches 165F.

Notes

WW points:

• 4 WW points

Click here to track this recipe in the WW app.

 Nutrition

Serving: 1cup | Calories: 322kcal | Carbohydrates: 10g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 961mg | Potassium: 817mg | Fiber: 1g | Sugar: 4g | Vitamin A: 498IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 1mg

Zesty Bacon Parmesan Dip

Ingredients

• 6 slices bacon cooked and crumbled, cooled
• 1 cup mayonnaise
• 1 cup sour cream
• 1 0.6 oz package dry Zesty Italian Salad Dressing mix
• 1/2 tsp crushed red pepper flakes adjust to taste
• 1/4 tsp black pepper optional
• 1/3 cup shredded Parmesan cheese
• chives or green onion finely chopped for garnishing

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Instructions

• In a medium mixing bowl, whisk together mayonnaise, sour cream, dressing mix, red pepper flakes, salt and pepper.
• By hand mix in bacon and Parmesan cheese. Place into an airtight container and chill for at least 4 hours before serving.
• Garnish with additional bacon crumbles, grated Parmesan cheese and chopped chives or green onion just before serving with vegetables, crackers, crostini or pita chips.
• Store leftovers chilled for up to 3 days.

Nutrition

Serving: 1batch | Calories: 1271kcal | Carbohydrates: 11g | Protein: 20g | Fat: 127g | Saturated Fat: 32g | Polyunsaturated Fat: 55g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1545mg | Potassium: 431mg | Fiber: 1g | Sugar: 3g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 362mg | Iron: 1mg

Southwest Chicken and Bacon Wraps

Ingredients

• 2 pounds raw chicken tenders (see Cooking Notes for sub)
• 1 batch of Southwest Chicken Marinade
• 8 slices (about a half pound) bacon, fully cooked and crumbled (try our Oven Bacon recipe)
• 1 cup shredded cheddar cheese (or Mexican blend cheese)
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 or 2 batches of Creamy Southwest Ranch Sauce
• 8 burrito-sized tortillas (For gluten-free, use a lettuce leaf, corn tortillas, or gluten-free tortillas.)

Instructions

Make It Now:

1. Marinate the Chicken: In a gallon-sized freezer bag or container, add the chicken to the Southwest Chicken Marinade. Seal and marinate in the refrigerator for 2-24 hours. Tip: This is the perfect time to prep the other ingredients like bake bacon in the oven, make the Southwest Ranch Sauce, and chop your veggies, so it’s all ready to go.
2. Grill the Chicken:  Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done. Chicken is done when it registers 165°F internally or has no more pink inside. Let chicken rest on a cutting board and then dice into bite-sized pieces. 
3. Assemble the Wrap: Warm the tortillas per package instructions, if desired. To each tortilla, add some grilled chicken, bacon pieces, 2 tablespoons shredded cheese, shredded lettuce, diced tomatoes, and 2 tablespoons Creamy Southwest Ranch Sauce. Roll up like a burrito. Serve more Creamy Southwest Ranch Sauce on the side for dipping, if desired.

Freeze For Later: Package the following items individually in freezer bags and freeze them together as a kit: uncooked chicken tenders in the Southwest Chicken Marinade, cooked bacon pieces, shredded cheese, and tortillas. (Here are tips for freezing tortillas.)

Prepare From Frozen: You’ll need Creamy Southwest Ranch Sauce, shredded lettuce, and diced tomatoes on hand to complete this meal. Thaw the meal kit in the refrigerator overnight. Follow Steps 2-3.

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Notes/Tips

• Shortcut: Use shredded rotisserie chicken from the store in place of the marinated, grilled chicken tenders.

• How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.

• How to Bake Chicken Tenders in Oven: Preheat oven to 400°F. Place chicken breasts in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 15 minutes, until done.

• Subbing Chicken Breasts or Thighs: Pound out chicken breasts or thighs to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even grilling. Or bake the full chicken breasts at 400°F for 20-25 minutes, until done.
• Where We Get Our Chicken and Bacon: We get our meat from ButcherBox. The bacon is uncured, contains no sugar, and is absolutely delicious! The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat and have used it for years ourselves. Read my ButcherBox review.

Seen on Mandy in the Making

https://youtu.be/6zrsgiGEwOM?si=RLIHe7Tqd2Di1zoZ

Crunchy Southwestern Chicken Wrap

https://dinnersdishesanddesserts.com/crunchy-southwestern-chicken-wrap/#wprm-recipe-container-24684

Ingredients 

Sauce

• ▢3/4 cup sour cream
• ▢3/4 cup salsa
• ▢1 1/2 tablespoons taco seasoning

Wraps

• ▢4 large tortillas, wrap size
• ▢1 1/3 cups shredded lettuce
• ▢1/2 cup tomato, diced
• ▢1 whole avocado, diced
• ▢1/2 cup cheddar cheese, shredded
• ▢2 cups cooked chicken, shredded
• ▢1 cup Fritos, crushed

Instructions 

• In a bowl, mix together sour cream, salsa, and taco seasoning until well blended.
• Lay a tortilla flat on a cutting board. Spread 1 heaping tablespoon of sauce over the bottom half of the tortilla, leaving a 1-inch border on each side.
• Sprinkle ⅓ cup of lettuce, 2 tablespoons of tomato, ¼ of the avocado, 2 tablespoons of cheese, and ½ cup of chicken over the sauce. Crush ¼ cup of Fritos over the chicken. Drizzle 1 tablespoon of sauce over the top.
• Fold in the sides and roll tightly. Repeat with the remaining wraps. Cut in half to serve.

Recipe from:

https://www.norinesnest.com/chopped-italian-grinder-sandwich-recipe/

As seen on "Mandy in the Making"

Chopped Italian Grinder Sandwich 

Ingredients

• 1 French baguette; or Italian sub roll
• 4 ounces of deli-sliced ham, about 4 slices
• 4 ounces of deli-sliced salami, about 5–6 slices
• 4 ounces of deli-sliced sandwich pepperoni, about 5–6 slices
• 4 ounces of deli-sliced peppered turkey - about 3 slices
• 4 ounces of provolone cheese - about 4 thin slices
• 1 cup shredded iceberg lettuce - you can use any greens, green leaf lettuce, red leaf, or spring mix.
• ½ large tomato, sliced
• ¼ large red onion, thinly sliced
• ¼ cup sliced green or black olives
• ¼ cup sliced banana peppers
• 1 Tablespoon freshly chopped fresh basil (optional)
• ½ tablespoon red wine vinegar
• 1½ tablespoon extra-virgin olive oil
• 1 teaspoon Italian seasoning blend
• Salt and pepper to taste
• 1 - 2 Tablespoons Mayonnaise
• 1 teaspoon spicy mustard or regular mustard

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Instructions

On a large cutting board, layer ingredients, beginning with lettuce, tomatoes, red onion, green olives or black olives (optional), and banana peppers.

Add layers of a variety of meats and cheese.

Using a large knife chop ingredients into bite size pieces.

Gather chopped ingredients into a pile on cutting board, or place in a large bowl.

Top with mayonnaise, mustard, salt, pepper, Italian seasonings. Drizzle with olive oil and red wine vinegar. Mix ingredients to create grinder filling.

Place large scoops of filling in toasted Italian sub rolls, spinach wraps, pita pockets, or serve as a salad.

Notes

Note you can substitute with Spinach herb wraps, Pita Pockets, or any long rolls you prefer.

Optional ingredients - red pepper flakes (for extra heat), Parmesan cheese, roast beef, garlic powder, fresh basil, etc.

GRILLED CHEESEBURGER WRAPS

https://life-in-the-lofthouse.com/in-n-out-cheeseburger/

Ingredients

Secret Sauce

• 1/3 cup mayo
• 2 tablespoons ketchup
• 2 teaspoons dill pickle relish
• 1 tsp mustard
• 1/4 tsp paprika

Cheeseburgers

• 1 pound lean ground beef
• 1 egg white
• 1 small yellow onion grated
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon fresh ground pepper
• 1 Tablespoon Worcestershire sauce
• 4 slices American cheese
• 4 hamburger buns seedless

Instructions

Secret Sauce

• Mix all of the ‘secret sauce’ ingredients in a medium bowl. Refrigerate until ready to use.

Cheeseburgers

• In a large bowl, add the ground beef, egg white, grated onion, Worcestershire sauce, seasoning salt and pepper. Using your hands or a fork, gently mix together. Shape mixture into 4 thin patties.
• Place patties on an outdoor grill or skillet and cook until no longer pink on the inside. About 3 to 5 minutes per side. Place one piece of American cheese over the burgers during the last minute of grilling.
• Toast the hamburger buns. Spread the secret sauce on each inner bun. Place grilled patties on bottom bun and top with lettuce, tomato and onion. Enjoy!

Mississippi Burgers as made by Jessica O'Donohue

https://youtu.be/q3BdDH9aJWI?si=m8K7QO2oVVIqt6qz

1 lb. ground beef ( season with 1 tbs. of ranch seasoning and 1 tbs. Au Jus Gravy mix and 2 tbs. pepperoncini juice) Form patties and cook till your desired temperature Melt White American Kraft Cheese slices on top Mix about 1 tbs. Pepperoncini juice to 1/4 cup of mayo and use as your sauce Cut Pepperoncini's into bite size pieces and add to your burger!

BLT Pasta Salad

Stay at Home Chef

https://thestayathomechef.com/blt-pasta-salad/

For the pasta:

• ▢1 pound bowtie pasta
• ▢8 ounces cherry tomatoes halved
• ▢8 ounces cheddar cheese cubed
• ▢2 cups romaine lettuce roughly chopped
• ▢1 red onion diced
• ▢1 pound bacon cooked and crumbled

For the ranch dressing:

• ▢1 cup mayonnaise
• ▢1 cup milk use 1/2 cup for a thicker consistency
• ▢1 tablespoon granulated garlic
• ▢1 tablespoon dried parsley
• ▢1 tablespoon dried chives
• ▢1 tablespoon onion powder
• ▢1 1/2 teaspoons salt
• ▢1 teaspoon black pepper

Instructions 

• Cook bacon until crispy. Drain off grease and crumble.
• Cook pasta according to package directions. Drain and rinse with cold water until pasta is cooled.
• While the pasta is cooking, halve the tomatoes, cube the cheese, chop the lettuce, and dice the onion.
• In a blender, prepare the dressing by combining the mayonnaise, milk, garlic powder, parsley, chives, onion powder, salt, and black pepper. Blend until smooth.
• In a large bowl, mix the pasta and dressing together until the pasta is evenly coated with the sauce. Add the tomatoes, cheese cubes, lettuce, red onion, and crumbled bacon. Stir gently to combine.
• Serve immediately or cover and refrigerate until ready to serve.

Cheesy Corn Muffin Sausage Bites

as made by Kitchen Gardening Warrior in the Q Kitchen

(aka corn dog muffins)

Preheat oven to 375 degrees

Cut Better with Cheddar, Cheddar brats or cheesy hot dogs into little disks

Prepare the corn bread mix as stated on box or per your usual recipe. 

Spray muffin tins and add batter until 1/2 full. 

Press 2-3 sausage or dog disks into batter

Bake in preheated oven for 13-15 minutes or per directions on box for muffins.

Remove from oven when lightly golden brown and knife inserted in middle of fullest muffin comes out mostly clean

Allow to cool 3-5 minutes before removing from tin to a cooling rack.

If freezing, allow to cool fully before placing in freeezer for 2-3 hours to individually freeze to ensure they do not freeze stuck together in bag.

Mexican Taco Lasagna

as made my Rico Soul Italia Eats

https://youtu.be/3SPQFrrgX68?si=c8ipqwGtSkSLutg5

Rico Soul Italia Eats Mexican Taco Lasagna Recipe & Instructions: _________________________________________________________________ Ingredients —————— 80/20 Ground Beef: 2 Pounds Taco Seasoning Packets, One Mild & One Original: 2 Packets All Together Black Beans: 1 Can (can substitute with Kidney Beans or Refried Beans) Monterey Jack Cheese: 1 Pound Sharp Cheddar Cheese: 1 Pound (you can use a milder version if you like) Seasoning Salt: A Sprinkle Garlic Powder: A Sprinkle Onion Powder: A Sprinkle Salsa: Desired Amount Sour Cream: Desired Amount Guacamole: Desired Amount Olive Oil Spray Or Olive Oil: Just A Tiny Bit Instructions ——————— 1.) Preheat Oven To 375F Degrees. 2.) Start Shredding Your 1 Pound Of Monterey Jack Cheese & Your 1 Pound Of Sharp Cheddar Cheese. 3.) Start Out By Cooking Your 2 Pounds Of Ground Beef, Adding Seasoning Salt, Garlic Powder & Onion Powder All To Your Taste. (I Just Give It A Slight Coating) 4.) Once Ground Beef Starts To Turn Brown Drain It Pretty Thoroughly! 5.) Then Add Your 2 Taco Seasoning Packets To The Ground Beef, One Original, & One Mild. (I Do This Because My Wife Doesn’t Like It Too Spicy. But If You Like It Spicy You Can Add Two Packets Of Mild, 2 Packets Of The Original Or Hotter!) 6.) Add 2/3 Cup Of Water Per Pound Of Ground Beef. Since This Recipe Requires 2 Pounds Of Beef, You’ll Need 1 1/3 Cups Of Water. 7.) Cook On Medium High Heat, Bring To A Boil, Once it Starts Boiling Reduce Heat & Let Simmer For 3 To 4 Minutes Uncovered. This Will Completes The Ground Beef Cooking Process. 8) Next Grab Your 9”x13” Casserole Baking Dish & Grease It Very Lightly Using Olive Oil Spray Or A Napkin Or Paper Towel With A Little Bit Of Olive Oil On It, Coat The Baking Dish Very Lightly With It. 9.) Layer Tortillas At The Bottom Of The Baking Dish. Cut Or Rip Tortillas To Fill In The Gaps Of Baking Dish That’s Not Covered. 10.). Add 1 Pound (or half) Of The Cooked Ground Beef To The Baking Dish, Make Sure It’s Spread Evenly & Covers The Whole Bottom Of Baking Dish. 11.) Add Half Of Your Beans On Top Of The Ground Beef, Spread Evenly Throughout. 12.) Start Adding & Spreading 6oz Of Sharp Cheddar Cheese, Then 6oz Of The Monterey Jack Shredded Cheese, On Top Of The Ground Beef & Beans. This Will Be The 1st Layer Of Cheese. 13.) Add Another Layer Of Tortillas. Again, Cut Or Rip Tortillas To Cover & Fill In Any Exposed Gaps. 14.) Add Your Final Pound Of Ground Beef (the last half) To The Dish, Placing & Spreading Evenly On To Of The Tortillas. Again, Make Sure It’s Spread Evenly. 15.) Add You Your Remaining Beans & Place On Top Of The Beef, Distribute & Spread Evenly. 16.) Add 6oz More Of Your Monterey Jack Cheese, & 6oz More Of The Cheddar Cheese On Top Of Your Ground Beef & Black Beans. 17.) Add Another Layer Of Tortilla, Making Sure That It’s Fully Covering Any Open Gaps, This Will Be The Final Layer! 18.) Then Finish By Adding The Rest Of The Monterey Jack Cheese As Well As The Cheddar Cheese. 19.) Bake At 375F Degrees For 20 To 25 Minutes Depending On Your Oven, Or Until Your Cheese Has Melted & Has A Nice Color To It. If The Desired Color Is Not There After 25 Minutes, Turn On Your Oven Broiler For 1 To 3 Minutes To Get The Desired Color That You Want. (Make Sure You Keep An Eye On It, That’s A Must, Don’t Want To Over Broil It, For That Could Be Disastrous!) 20.) Let Cool For 5 To 10 Minutes, Then Cut Into Slices Just Like You Would When Cutting Into An Italian Lasagna. 21.) Enjoy With Salsa, Sour Cream, Guacamole, Or Whatever You Want To Top It With! Bon Appetit Peoples...Bon Appetit!!!