Romaine Salad with Hard-Boiled Eggs & Homemade French Dressing

Romaine Salad with Hard-Boiled Eggs & French Dressing

This is a great meal that you can prep ahead of time and have all of the components ready to roll as soon as hunger strikes! It’s incredibly delicious, especially for the tiny amount of work involved (which is how every great meal should be judged, eh?).

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

INGREDIENTS:

Romaine lettuce
Homemade French/Catalina Dressing , to taste
Hard-boiled eggs, 2-3 per person
Freshly ground black pepper (optional)

DIRECTIONS:

1. Prepare dressing in advance, if possible. We prefer the flavor after it sits for a day or so.

2. Boil and peel eggs. We use 2-3 eggs per person. We prefer to boil the eggs in advance so they can cool in the fridge completely.

3. Peel and slice eggs. We use an egg slicer in both directions (as shown in photo above).

4. Wash and chop Romaine lettuce.

5. Build salad by placing lettuce on each plate/bowl. Top with dressing and sliced eggs.

6. Sprinkle with (optional) freshly ground black pepper. Enjoy!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

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Chicken Fajita Salad

chickenfajitasalad

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Serves 6

INGREDIENTS:

1-2 TBSP olive oil or coconut oil
1 1/2 lbs boneless, skinless chicken breasts, cut into thin strips
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 medium onions, cut in half and thinly sliced
4 tsp chili powder
4 tsp ground cumin
1/4 tsp garlic granules
1/4 tsp freshly ground black pepper
1/8 tsp cayenne
1/2 tsp sea salt
6 servings lettuce, chopped

*Grab yourself a copy of our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

Heat oil in a large skillet. Brown chicken on both sides and sprinkle with salt/pepper. Add dry seasonings and stir.

Add veggies and stir. Cover and cook over medium heat about 10 minutes until veggies tender; stir occasionally.

This salad is delicious topped with this homemade Creamy Italian Dressing! Mmmm….mmmmm…mmmmm!!!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Creamy Italian Dressing

creamyitaliandressing

Use extreme caution with this recipe…it’s addictive!!! LOL!

Chad and I developed this recipe years ago when we were working as personal chefs. One of our clients, Donna, wanted a Creamy Italian Dressing to pour over the Taco Salads we would make for her. And, boy, am I glad she did… because I had always used our tasty Homemade Catalina/French Dressing on Taco Salads… and now I have two super scrumptious ways to enjoy my taco salads!!! (Thanks, Donna!!!)

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Serves 4

INGREDIENTS:

1 cup Homemade Mayo (or additive-free store-bought mayo)
1/8 cup raw apple cider vinegar
3/4 tsp raw honey
1 TBSP water
1/4 cup grapeseed oil or olive oil
3/8 tsp garlic granules
3/4 tsp onion granules
1/2 TBSP dried oregano
3/4 tsp dried parsley
1/4 tsp freshly ground black pepper
1/4 tsp dried basil
pinch of dried thyme

*Grab yourself a copy of our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

Prepare homemade mayo. Stir remaining ingredients into the mayo.

Store in fridge, and it will thicken within a couple hours. This dressing tastes best after it sits for 4-24 hours in the fridge.

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Oh, and this dressing is also SUPER yummy over our Chicken Fajita Salad!!! (Recipe coming soon!) Mmmmmm….

chickenfajitasalad

 

“Better-than-Reese’s” Bars

better than reeses bars

Shout out to my Mom for passing along this recipe to me years ago! Pretty sure mine NEVER turn out as good as hers did, but BOY did we look forward to these whenever she made them for us as kids!!! Mmmmmmmmm!!!!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Makes 24 bars

INGREDIENTS:
2 sticks (1 cup) butter
1/2 cup white sugar
1/2 cup brown sugar
3 cups quick oats
3/4 cup peanut butter (creamy or chunky)
3/4 cup semi-sweet chocolate chips

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

Preheat oven to 350 degrees.

Grease a 9″ x 13″ cake pan.

Melt butter in a medium saucepan over low heat. Add sugars and stir to combine. Add oats and stir to combine.

Press the oat mixture evenly into the pan.

Bake until golden brown (about 15 minutes…but REALLY watch it the first time because it took less than 10 minutes in my toaster oven!)

Allow oat crust to cool completely (about 30 minutes).

Then, melt peanut butter and chocolate chips together in a small pan over low heat.

Spread chocolate evenly on top of the oat crust.

Cool completely before cutting and serving (about 1 1/2 hours in the fridge).

We prefer to store these in the fridge to keep the chocolate topping a bit firmer. Otherwise, it will stay softer (more like frosting). Either way….YUM!!!! Enjoy!

These freeze well, too!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

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