Easy Spring Recipes

Caesar Salad

1 head romaine lettuce, rinsed 

½ cup shredded or shaved parmesan cheese

1 tsp black pepper, more or less to taste

1 cup Caesar dressing

Croutons for topping

Lightly shred lettuce and place in a large bowl.  Add parmesan cheese and sprinkle with pepper.  Top with dressing and mix to coat well.  Taste and adjust to your liking.  Serve topped with croutons.

I love this salad for the ease of preparation and taste.  You can also add chicken for an easy meal in one dish!


Chicken Fajita Lettuce Wraps

2 Tbsps. olive oil

2 medium chicken breasts, cut into 1" chunks

4 yellow peppers, thinly sliced into strips

1 medium red onion, thinly sliced into strips

3-4 tsps. fajita seasoning, more or less to taste

1 head butter lettuce leaves, washed thoroughly and separated into individual leaves (Bibb or iceberg lettuce will also work)

Sliced avocado and lime wedges for serving

Heat 1 Tbsp olive oil in a large pan over medium-high heat. Add onions and allow to cook for 4-5 minutes, or until softened and fragrant. Add peppers and sprinkle with 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.  Heat remaining olive oil in same pan.  Add chicken chunks and sprinkle with remaining fajita seasoning to taste.  Cook for 4-6 minutes or until chicken is cooked through.  Return vegetables to pan to reheat.  Heat for 3-4 minutes.  To assemble wraps, spoon chicken and vegetables into lettuce leaves.  Top with sliced or diced avocado and lime wedges if desired.


Breakfast Sandwiches

Now I love breakfast sandwiches for dinner.  They are easy to make and so adaptable.

English muffins-how many you need will depend on how many you want and how many you are feeding. 

Cheese slices, one for each muffin-I am a huge fan of pepper jack, but I am the only one in my house.  Use what cheese you prefer.

Eggs, one per muffin

Deli meat of choice or Canadian Bacon

Split muffins in half and toast.  I use a toaster, but if you want to use a skillet, go ahead.  While muffin is toasting, lightly spray a large skillet with cooking spray.  Over low-medium heat, place meat in skillet.  Cook for 2-3 minutes and flip to continue cooking about 2-3 minutes more.  This may not take this long if you are just reheating Canadian bacon.  It may take longer if you use a sausage patty.  When muffin is done toasting, plate and add cheese to one side of muffin.  When meat is heated through, remove from pan and add to toasted muffin on top of cheese.  In a small bowl, whisk eggs well.  Lightly spray skillet with cooking spray and add egg.  Stir eggs once the edges just start to set and keep stirring so the egg cooks thoroughly.  Once the eggs are getting close to being done, season as desired.  Add to muffin on top of meat.  Top with the other muffin half and enjoy.  Change the bread, make the eggs over easy, add salsa, make it a hamburger patty, etc.  Make it your own and enjoy.  


Chicken Salad

4 cups cooked, shredded or chunked chicken

2 hard-boiled eggs, peeled and chopped

½ cup red onion, diced

1 cup Miracle Whip

½ cup diced sweet pickles

Pepper, to taste

Combine all ingredients in a medium bowl.  Stir well to combine.  Taste and adjust as desired.  If it seems too dry, add more Miracle Whip. Serve on bread, on top of salad or crackers, or anything else you might want.


Sheet Pan Fried Rice

1½ lb chicken breasts cut into small cubes (about 1”)

 4 packed cups cooked brown rice 

 4½ Tbsps. low sodium soy sauce

 3½ Tbsps. sesame oil

 1½ cups frozen peas and carrots

 Salt and pepper to taste

 3 eggs whisked

 4 scallions thinly sliced

Preheat oven to 375°F.  Coat surface of a large sheet pan with cooking spray. Place chicken in a single layer on sheet pan, making sure none overlap or touch. Cook chicken about 5 minutes or until surface of chicken has changed to a cooked white color.  Chicken will not be done yet.  While chicken is cooking, add rice, soy sauce, sesame oil and vegetables to a large bowl. Mix to break up rice and evenly coat rice with soy sauce and sesame oil.  Pour rice mixture onto sheet pan. (If you use leftover chicken, you can just put everything on the pan at the same time.)  Stir chicken into rice. Spread rice evenly across sheet pan. Return to oven and bake rice for about 10 minutes or until chicken is fully cooked and rice is no longer wet. Taste and add pepper as needed.  Move rice aside to have three large wells on your sheet pan. Pour whisked eggs into wells.  Return pan to oven and cook eggs for about 3-4 minutes or until they are just starting to cook on the surface but are still wet and not yet set. Scramble eggs with a fork and evenly mix into rice.  Bake for another 2-3 minutes until eggs are fully cooked. If you wish for a drier fried rice, bake for a little longer, about 3-5 minutes instead of 2-3.  Garnish with scallions. Serve while warm.


Recipe adapted from kirbiecravings.com.