Cobb Salad

Having surgery has proven to be very challenging in many ways. Even more challenging is keeping your weight in check during the recovery. Having one arm to work with for the last four weeks has not been fun. I have had to learn to use my left had to do many things, typing is one of them. But even though the processes take longer, I still feel I can accomplish things. I could never just sit still. I was walking for exercise during week two and now in week four trying to get dinner on the table for my husband. He tells me every day, “I’ll just eat a bowl of cereal”. That would never sit well with me. It is week four and my sling is now off. I still have many restrictions, but I have a small range of motion and can lift close to a pound with my repaired shoulder. I also have the will to do it! With the help of modern conveniences i.e. clean lettuce from a bag, canned beans a little tricky, boiled eggs, and fresh deli meats, one can do amazingly tasty things. The salad dressing is easily homemade. It is very forgiving on the waste to eat a salad like this for dinner. There’s many more veggies and meats that you could add to this salad. I’m looking for simple, healthy, and filling. After my surgery I gained about six pounds which the Physical therapist assured me was normal. I have lost 3.5 of those pounds and don’t see a problem dropping the rest. I am developing a true love of salads. I’m sure it will be a little while before I post again. Wishing you a happy day:)

Cobb salad

For the salad. Use romaine lettuce, chopped, fresh tomato, chopped, a hard boiled egg, cut in four, deli oven roasted turkey breast, rolled up and sliced into thick rounds, a good handful of garbanzo beans, and a sprinkling of feta cheese. I used champagne vinegar, Dijon mustard, salt and pepper to taste, and extra virgin olive oil for the dressing. It was effortless and just delicious.

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Chicken Quesadilla

DSCF4282Chicken Quesadilla’s are one of my favorite weeknight meals. They are so easy to make an fairly healthy to eat depending how you make them. I love to grill the chicken on my indoor grill pan. I use thin boneless chicken seasoned with a good sprinkle of Montreal steak seasoning on both sides. I use just a drizzle of extra virgin olive oil,then heat the pan and spray it with olive oil pan spray. When the pan is hot I cook all four pieces of chicken to 160 degrees. I remove the chicken from the pan and cover it while I prepare the toppings. I dice fresh tomato, shredded lettuce, grated sharp cheddar cheese, fresh salsa, and  just a dollop of sour cream. I clean out my grill pan and just drop one flour tortilla on the hot grill pan. Then I top it with chicken a small amount of the cheese, and fresh tomato. I then put the top on and when the bottom is brown with the grill marks I flip it and cook for 2-3 more minutes. Once on my plate I stuff some lettuce inside and top it with fresh salsa and the sour cream. The chicken is so flavorful and tender. I just love all these flavors. The best part is this meal in on the table in under 30 minutes.

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Grilled Chicken with Green Beans and Salad

Grilled chicken with fresh green beans and salad.
Grilled chicken with fresh green beans and salad.

There always seems to be a few nights out of the week that there’s no time to cook a big meal. I’ve been trying to add more vegetables to my family’s diet. My husband Joe and my son Timothy both love this in-door grilled chicken. With the addition of a Boston lettuce salad and fresh green beans the plate is looking way more healthy. This meal only took about 30 minutes from start to finish.  It was delicious and filling. I had plenty of salad and greens beans just in-case anyone wanted seconds.

Cut the ends off the beans and rinse them in cold water.
Cut the ends off the beans and rinse them in cold water.
Drain and add just a little butter, salt and pepper.
Drain and add just a little butter, salt and pepper.
Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.
Wash the lettuce and spin dry. Add dried cranberries, a tablespoon of walnuts broken into pieces, crumbles of fresh goat cheese. I used a homemade balsamic vinaigrette.

For the dressing I used 3 tablespoons of Balsamic vinegar, 1tablespoon good extra virgin olive oil, 1 teaspoon honey, and fresh cracked pepper and kosher salt to taste. I put all the ingredients together in a shaker and just shake to combine.

To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil
To prepare to chicken I sprinkled Montreal steak seasoning and kosher salt on both sides, and just a drizzle of olive oil.

I use thin boneless chicken breast.

I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.
I sprayed my non-stick grill pan with olive oil spray and heated it to medium high.
I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer. Let the chicken rest on a plate for a few minutes before serving.
I grilled the chicken about 4 minutes per side. The temperature should be 160 degrees on an instant read thermometer.
Let the chicken rest on a plate for 5 or so minutes before serving.
Let the chicken rest on a plate for 5 or so minutes before serving.
Ready to serve.
Enjoy!

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