Simple Broccoli Salad

Last week it was rainy and chilly. This week is a whole different story! It’s so warm out, reaching 80°F in the afternoon and low 70’s in the evening. We actually have our air conditioning on!

I’m still running and training for my half-marathon (happening in August). It’s such a love/hate relationship. During the first two miles I’m always questioning “Why!! Why do you do this to yourself? How am I going to continue?” Then the next two miles are usually pretty easy going. After the run, I love running and think to myself “Seriously a great work out. I can certainly do this again!”

Surely, the entire thing happens all over again, day after day! Now it’s so hot out that I can’t even run during lunch time. Evening running is great though! It’s a bit cooler, more people are out and about, and it’s right before dinner so I can be super hungry after running (yup, food is my motivation for running). No judgement.

Since we’re running in the evenings now, it’s important to make a quick and easy dinner to end the night. I’ll grill/pan-fry meat, and we’ll also have a salad. Today I’ll share with you a delicious and scrumptious broccoli salad recipe. It’s so easy; simply get the ingredients and mix it all together!

Title

Simple Broccoli Salad

Ingredients:

  • 2 medium broccoli crowns
  • 1 apple, diced*
  • 1 cup dried cranberries
  • 1 cup sunflower seeds
  • 1 cup bacon bits
  • 1/4 cup poppy seed dressing

*Substitute candied walnuts for the sweet-tooth

Directions: Cut the broccoli crowns into bite-sized pieces. Toss in the remaining ingredients and combine well.

Tossed

Served

Perfect bite^^^ The perfect bite

It’s extremely easy and extremely delicious! It’s also a great salad to make for potlucks because you can prepare in large quantities at a cheap cost. If you love crunch, then this is the perfect recipe for you!

Is this something you can make? What are some of your favorite salad recipes?

Crunch crunch,
Jay

  

Baked Broccoli Chicken Rice Cups

I love baking!

Not just sweets, but savory foods too. I absolutely love making things in muffin pans. So easy to take on the go and to give away as treats too. It’s my new favorite thing to do!

I recently made some baked broccoli & chicken rice cups (with lots and lots of cheese) that I must share with you! Scrumptious little things!

Baked

It’s really the perfect recipe because I always have leftover rice in the fridge. I seem to always make too much of a starch since it expands. I make too much pasta. I mash too many potatoes. I cook too much rice. I could feed a family of 10! In my case, MG and I have leftovers for a week. Oops! Does that happen to you too? What’s a good trick/tip to measuring the right amount?

Anyway, back to these little cups! It’s a really simple recipe (5-steps), and I promise you’ll eat more than one!

Ingredients:

  • 2 cups of cooked white rice
  • 1 medium broccoli crown
  • 1 chicken breast, cooked and diced
  • 1/2 cup chicken stock
  • 1/4 cup ranch salad dressing
  • 2 eggs, beaten lightly
  • 3/4 cup grated cheese (I chose cheddar, but feel free to use your favorite kind)
  • 1 teaspoon of garlic salt
  • Salt and pepper, to taste

Directions:

1. Preheat the oven to 350° F.
2. Cut the broccoli crown into smaller than bite-size pieces, then cook the broccoli either by steaming or boiling. I like to do a quick boil (3-5 minutes tops). Drain the broccoli and set aside.
3. Mix together all the ingredients, but only half the cheese.
4.  Fill each of the muffin pans with the mixture, and sprinkle the remaining cheese on top.
5. Put the pan into the oven for 25-30 minutes, until the tops are golden brown and crisp.

Once the cups are ready, scoop each out and serve! Eat away!

MixMixing it all together

RawReady to go in the oven! 

Close up
Cooked and ready to be eaten

Final
Perfect cups! ^^^

Is this something you can do? What are some other recipes that you’ve come across/made in a muffin pan?

Happy eating,
Jay