This Cobb Salad recipe was adapted from NY Times recipe at https://cooking.nytimes.com/recipes/1018890-cobb-salad. It uses turkey instead of chicken and takes advantage of pre-cooked ingredients to save time in the kitchen. It’s also been cut in half to feed 2 people instead of 4-6. Photo credit NY Times Recipes.
- 2 hard boiled eggs (make ahead)
- 4 oz bacon
- 6 oz pre-cooked turkey
- 1 small head romaine lettuce
- 2 medium tomatoes
- 1 avocado, thinly sliced or chopped
- 3 oz blue cheese, crumbled
- 2 Tbsp finely chopped chives
- 1 small shallot
- 3 Tbsp red-wine vinegar
- Kosher salt and ground pepper, to taste
- 1 Tbsp whole grain or Dijon mustard
- 3 Tbsp olive oil
- (FYI there will be extra dressing but you will be happy to have some left over next time you make a salad!)
- Make the dressing: Mince shallot and combine with vinegar, salt, and pepper. Let sit for 5 minutes and then add mustard and olive oil and whisk with a fork until blended. Adjust seasonings if needed.
- Meanwhile, cook the bacon in a large skillet over medium heat until crispy on both sides, 5-8 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
- Chop or shred turkey into bite-sized pieces. Peel and chop the hard-boiled eggs.
- Arrange lettuce in your largest serving bowl or platter. Drizzle 2 Tbsp of the dressing over the lettuce and toss to combine; season with salt and pepper.
- Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Drizzle 2 more Tbsp of the dressing over the top and sprinkle with chives.
- Pour remaining dressing into a small bowl and set on table for diners to add more dressing if they like.
Oops, not ready yet. Coming soon!
Serves: 2-4 people
Hands-on time: 20 min
Total time: 20 min
I grabbed this recipe out of one of those BH&G special issues that you find at the supermarket checkout stand. It’s pretty true to the original but we are using leftover chicken instead of making it from scratch. Since the chicken is a leftover from the fridge it helps to take it out and leave it on the counter for about an hour before serving so it isn’t so cold. Sometimes I’ll even zap it in the microwave for 30 seconds before putting it on the salad. Continue reading “Weeknight Chicken + Avocado Lettuce Wraps”
Serves: 4 hungry people
Hands-on time: 10-20 min
Total time: 20 min to 1 hr (depending on how you cook the potatoes)
Naturally vegan and gluten free, you won’t miss the meat in these protein-packed Black Bean Salsa Stuffed Sweet Potatoes bursting with southwest flavors.
Serves: 2-4 people
Hands-on time: 10 min
Total time: 25 min
The title says it like it is – this easy recipe steams cod, potatoes and green beans all in the same pan at once. Simple and delicious! I kind of threw this recipe together one night when I was in a hurry, and it came out so good I could hardly believe it took only 5 ingredients and a little over 20 minutes.
1 lb cod or other thick flaky white fish
2 large red-skin potatoes
8 oz fresh green beans
3/4 C chicken or vegetable broth
1 sm jar marinated artichoke hearts Continue reading “Steamed Cod with Potatoes and Green Beans”
Years ago I read Dr. Oz’s book “You: On a Diet.” It’s a great book, check it out on Amazon here. One of the things I remember from that book was to automate at least one meal per day. My husband has automated his breakfast by making oatmeal with almond butter and maple syrup. I generally have a bowl of cereal (Heritage Flakes are my favorite) with 30-calorie almond milk and a half a banana, followed by a hard boiled egg. By automating this one meal, we don’t even have to think about it. Continue reading “How to Automate Breakfast and Lunch”