It’s that time again….another new month is upon us which means it’s time for another monthly challenge. How many of you struggled with last month? Was cutting back or giving up soda difficult, rewarding or both? Well, no worries, this months challenge should be a little easier for everyone.
The challenge for August is : Have a salad for 1 meal a day.
This should take very little effort to achieve. Farmer’s markets are bursting with wonderful, fresh veggies. There are road side stands selling veggies everywhere and if need be, your local grocery store has veggies year round. If you spend a little time preparing, chopping, washing, and cooking one day a week, throwing together a salad for a meal should only take you minutes.
If you have more time and are creative you could even try making your own dressings to top your salads. And please, if you do this don’t be afraid to share your recipes with the rest of us:)
This shredded taco chicken dish I would not really even consider a recipe. I literally threw what I had in a crock pot before leaving one day so I would not have to deal with any preparation when we returned from a day of hiking. It turned out very tasty so I thought I would share it with you all.
Crock Pot Shredded Taco Chicken
3-4 boneless skinless chicken breasts
2 cups of any salsa (I used Pace)
1 Tbsp. taco seasoning mix
1 cup frozen corn
1-15oz can black beans
Lay the chicken breast in the crock pot and sprinkle them with the taco seasoning. Pour the salsa over the top. Then pour the frozen corn on top of the salsa. Cover and set to low for 6 hours.
Next,after 6 hours, take two forks and shred the chicken breast right in the crock pot. This will be very easy to do at this point. Take your beans and rinse them under cool water. After rinsing, add them to the chicken mixture . Heat them for about 10 minutes and serve.
I chose to serve the chicken on salad greens with our favorite taco toppings. You could also serve this in shells or tortillas with your favorite taco toppings. Which ever you prefer will be just as tasty.
I have had this recipe in my folder of “Recipe’s To Eventually Try” for some time now. And that time has finally come. Huge and I mean huge hit with the family. It really tastes like a BLT and is so easy to throw together. It’s even filling enough to eat as the main course for a meal.
BLT Pasta Salad
- 1/2 pound fusilli pasta
- 1/4 cup light mayonnaise
- 1/4 cup lowfat buttermilk or milk
- 1 1/2 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 3/4 teaspoon fine sea salt
- 1/2 pound sliced bacon, cooked until crisp and chopped
- 2 large tomatoes, preferably heirloom, diced
- 1/2 red onion, diced
- 4 lightly packed cups sliced romaine or other crispy lettuce
Cook fusilli according to package directions until just tender; drain, cool under cold running water and drain again.
Meanwhile, in a large bowl, whisk together mayonnaise, buttermilk, mustard, garlic and salt. Add pasta and toss until coated. Add bacon, tomatoes, onion and lettuce and toss again.
I did make a few adjustments to ours by using bacon pieces,organic fat free milk and only using half the garlic called for.
It is delicious, give it a try.