Crockpot Black Bean Chicken

This is a tasty and healthy chicken dish that is so easy to prepare.  The chicken is versatile and can be used for salads, tacos, nachos, or eaten straight with a fork.  It has become a regular in our house.

2 boneless, skinless, chicken breasts
1 can black beans, rinsed and drained
1 C salsa
1 TBSP taco seasoning
1/2 tsp cumin

Place the chicken in the crock pot and sprinkle the taco seasoning and cumin on top.
Cover the chicken with the beans and salsa.
Cook the chicken on low for 4 hours (until it shreds nicely with a fork).
Serve warm over lettuce or tortillas with your choice of toppings.

This recipe is from www.skinnytaste.com.

Sweet Broccoli Salad

I could eat this all day.  Veggies have never tasted so good as the broccoli does in this salad.  I ate it at a neighborhood get together and had to have the recipe!  I made a couple of alterations to the original, but I can't get enough!  This would be a perfect side to bring to a summer get-together or just to have in the fridge to snack on.  Either way, it will not last long!

8 C of washed and chopped broccoli (small pieces of broccoli without much of the thick stem on it)
1 lb cooked and crumbled crispy bacon
1 C unsalted sunflower seeds or sliced almonds
2/3 C craisins
1/4 C red onion, very finely chopped
1 C mayonnaise
1 TBSP white wine vinegar
1/2 C sugar

Combine the mayonnaise, white wine vinegar, and sugar in a bowl and set it aside.
Combine the rest of the ingredients in a large bowl.
Drizzle the dressing over the broccoli mixture and stir until the entire mixture is coated.
Refrigerate until ready to serve (the salad is served chilled).

Summer Strawberry Chicken Salad

When making salads, I hesitate to put exact measurements because everyone likes their salad proportions a bit different than the next person.  In fact, when I make salads, I will often times just set out all of the ingredients and let people put together their own!  This salad is one of my absolutle favorite dishes this summer.  It just feels like summer and tastes so good!

Spinach
Strawberries, thinly sliced
Craisins
Baked Sweet Pecans
Grilled or baked chicken strips, cut into bite-sized pieces if desired
Poppyseed dressing

Seriously...just combine any amount of each that strikes your fancy!  You won't be disappointed.

Baked Sweet Pecans

These are amazing!  My husband and I can't stop eating them.  We put them in salads, mix them with granola, and just munch on them plain!

2-2 1/2 C whole or roughly chopped pecans
1/4 C sugar
1 egg white
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 300.
Line a cookie sheet with parchment paper.
Stir together pecans and egg white until pecans are coated.
Mix in sugar, cinnamon, and nutmeg until all pecans are evenly coated.
Spread evenly in a single layer on the cookie sheet.
Bake for 25-30 minutes.

This picture includes the pecans in the Summer Strawberry Salad.

Chicken Salad

I made this salad for my friend Becky a few weeks ago and she asked for the recipe and I am finally getting to posting it.  Here you go Becky!

Keep in mind this can definitely be modified to fit what you have in the refrigerator and pantry.  My recipe changes almost everytime!  Feel free to vary measurments based on your taste as well

2 boneless, skinless chicken breasts; cooked (baked, grilled, boiled...your choice) and diced or shredded
1 C halved seedless grapes - or - 1 apple (your choice of kind...I prefer fugi) diced into small pieces
1/2-1 C chopped pecans
1/4 C finely sliced green onions
1 tsp Dijon mustard
1/2 C ranch dressing (enough to make the salad as moist or as dry as you want)

Stir all the ingredients together in a bowl.
Refrigerate until serving.

This salad is great plain or with some spinach or mixed greens.  It makes amazing sandwiches and we have also eaten it in tortillas!  It is so versatile and an amazing make-ahead dish!

Amazing Salad Dressing

This is such amazing dressing. We just made a spinach, craisin, apple, chicken salad with it...wonderful!