Salads / Bowls

Broccoli Salad

Summer is just about here and what better cool refreshing side dish than broccoli salad! Bring it to your next event, BBQ or poolside get together.

Ingredients

For the Salad

3 C broccoli florets

1/4 red onion, chopped

3/4 C shredded carrots

1/4 C shredded cheese

3 Tbsp bacon, crumbles

2 Tbsp sunflower seeds

2 Tbsp pumpkin seeds

For the Dressing

Base: Greek yogurt, mayonnaise, cottage cheese, ranch dressing

Lemon juice

Ranch seasoning powder

In a small bowl combine the dressing mixture and set aside. (If you are using ranch dressing, you will only want to add the lemon juice to it.)

In a large bowl combine the salad ingredients.

Toss in the dressing and refrigerate for 1 hour before eating.

BBQ Ranch Chicken Bowls

I have been making this dish for a few years now. One of my best friends showed me this dish and every time I make it, it brings me back to when we were roommates in our little apartment. I have since changed this dish up a bit and it has now become a regular requested meal from my boyfriend. This dressing can be substituted with any of your favorite ranch dressings.

Ingredients

For the chicken

2 chicken Breasts, cubed

1 tsp vegetable oil

1 1/2 zucchini, sliced

1 bell pepper, cubed

1/2 C corn

For the rice

1 C rice

2 C water

1 C black beans

1/2 C red onion, diced

1 tsp cumin

1 tsp cilantro, dried or fresh

1 1/2 tsp chicken bouillon

For the dressing (Honey BBQ Ranch)

1 C mayonnaise

1/2 C sour cream

1/2 C buttermilk

1 packet ranch seasoning mix

1/2 C BBQ sauce

Combine all ingredients, place in a jar and store in the refrigerator

Combine the chicken and 1/2 C dressing in a bowl. Place in the refrigerator for at least 30 minutes.

In a pan over medium-high heat, add the oil. Once heated, add the zucchini and bell pepper.

Stir and continue cooking until the veggies are slightly browned and bell peppers have softened.

In the meantime, start the rice.

In a pot over medium-high heat, add all of the rice ingredients. Stir and bring to a boil. Once simmering, cover with a lid and lower heat to low. Continue simmering for 20 minutes or until water is absorbed and rice is fluffy.

Remove the veggies from the pan and set aside.

Pour the chicken and dressing into the heated pan. Make sure the pieces are evenly distributed throughout the pan and let sit until browned.

Flip chicken pieces and lower heat to medium. Continue cooking until chicken is fully cooked.

Add the veggies, including the corn, back to the pan. Add another 2 Tbsp of dressing, stir to combine and let cook on medium-low until everything is heated through and rice is done.

Serve topped with avocado, cheese, salsa and more dressing if desired.

Shrimp Bowl with Avocado Cream

Before COVID my favorite lunch at work was a shrimp bowl at a local restaurant. I decided to recreate it for dinner and although it was not the same, I would still make this over and over!

The avocado cream sauce brings it all together and is so simple to make.

Ingredients

FOR THE SHRIMP

1 lb. shrimp, deshelled, deveined & cleaned

1 tsp chili powder

1 tsp salt

1/2 tsp paprika

1/2 tsp oregano

1/4 tsp coriander

1 tsp olive oil

FOR THE AVOCADO CREAM

1 avocado

1/4 C sour cream

1/4 C queso fresco

2 Tbsp water

1/2 C packed cilantro

1/2 serrano or jalapeno (optional)

FOR THE BOWL

Spring mix/lettuce

Black beans

Corn

Brown rice

Cheese

Tortilla strips

To prepare the cream ahead of time, add all avocado cream ingredients to a food processor/blender and blend until smooth. If it is too thick, just add a tablespoon of water at a time and mix. Continue adding water until the consistency is to your liking. I like to put the finished sauce into a squeeze bottle for an easy way to use and store in your fridge for up to 5 days.

To prepare the shrimp, combine all the shrimp spice seasoning in a bowl.

Pat dry your shrimp and toss in the seasoning mixture until fully coated.

Heat the oil in a saucepan over medium high heat. Once hot, add the shrimp and cook about 2-3 minutes per side until they are pink and fully cooked.

Remove from heat and set aside.

To build your bowl place your desired amount of lettuce, rice, black beans and corn in a dish. Add your shrimp and top with cheese, tortilla strips and a generous drizzle of the avocado sauce.