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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