DAY FORTY FIVE:
classic coleslaw + bbq honey thyme chicken thighs + greek tomatoes (chopped tomatoes tossed in evoo, red wine vinegar, dried oregano, salt & pepper)….I LOVE coleslaw! I make my own dressing subbing out honey for sugar and almond milk for the milk and ya know what?? My family has no idea, it tastes just as good 🙂 Win!
DAY FORTY FOUR:
Grilled Teriyaki Beef & Veggies (carrots, celery, peppers, mushrooms & onions in a sauce of tamari, honey, orange juice concentrate, fresh minced ginger, garlic, white onion & chili peppers) on Zucchini Strips or “zucchini fettuccini” if you like…Pushing the limits on “salad” definition this eve I suspect…but it was worth the push, it was pretty good!
DAY FORTY THREE:
green apple, celery, white onion, toasted pecans & goat cheese on red leaf lettuce + thin slices of garlic crusted roast beef…so tasty!
The rest of the fam had this: http://www.canadianliving.com/food/garlic_crusted_sirloin_tip_roast_with_mushroom_gravy.php which is a fantastic method to cook a roast. I have used this recipe many, many times, using less expensive cuts of meat and it turns out perfect every single time. Recommend! I felt like something zingy, and that was satisfied with this salad. Dressing was a simple mix of lemon juice, mayo, red wine vinegar, evoo, salt & pepper.
DAY THIRTY EIGHT:
Oh yes, the Mediterranean Grilled Salad…this was a good one!
grilled chicken thighs + grilled veggies : baby eggplant, zucchini & red pepper + pan crisped garlic + anchovies + avocado slices + wedged tomato + fresh torn basil leaves + red onion + red leaf lettuce + balsamic & honey dressing
DAY THIRTY SEVEN:
burger night! hamburger pattie on a “pepper bun” topped with sautéed mushrooms, red onion, pickles & ketchup….and then on the side, a simple salad of tomatoes, red onion, fresh basil and feta on baby spinach, kale & chard with olive oil and balsamic drizzled on top
DAY TWENTY FIVE:
The Chicken Fajita Salad – the guys had chicken fajita’s tonight (chicken, colored peppers, zucchini, mushroom & onion seasoned with chili powder, garlic powder, oregano, couple tbsp’s salsa and chicken stock), so I put that mixture on a bed of coleslaw mix & the crunchy bunched up parts of iceberg lettuce, topped with chopped tomatoes, avocados and cilantro. Dressing was salsa and a few dollops of guacamole! Crunchy, filling, really fresh, recommend!
DAY TWENTY FOUR:
Salmon + Bacon + fresh Mushrooms on a bed of red leaf & radicchio lettuce drizzled with a reduced balsamic & shallot dressing….very good except….always test your lettuce first, this radicchio was extremely, more than usual, crazy bitter! I wound up picking most of it out, little kid style
UPDATE! Request for dressing recipe:
Ingredients:
4 slices bacon
2 tbsp minced shallot
1/3 c balsamic vinegar
2 tbsp chicken broth
1 tbsp extra virgin olive oil
Method:
Cook the bacon in the oven, 400 degrees, till crisp (or preferred “doneness”). Drain off oil, saving about 1 tbsp. Let bacon cool, chop, and set aside.
Warm a pan over medium heat with the reserved 1 tbsp of bacon drippings. Add the shallot and saute for 1-2 minutes, then raise the the heat to medium/high. Add the vinegar and deglaze the pan, stirrring to scrape up any browned bits. Add the chicken broth, reduce heat to low, and simmer for about 5 minutes. Whisk in the olive oil. Remove from heat. Cover to keep warm OR let cool to room temp., your choice. When the salmon is ready, place it on top of the salad greens and top with chopped bacon and finish with drizzled dressing.
Iron Heart Personal Training 