I love homemade salad dressings and I am here to tell you, it is so easy and no big deal to make your own homemade dressing. Most will keep for up to 3 weeks in the refrigerator and when you make it yourself it isn’t going to include all kinds of weird chemical ingredients that you cannot pronounce!
This is one of my favorites. Feel free to work with it a bit. Maybe you like a little more mustard, or a little more cumin. Whatever. Make the recipe as is, then add a little more of whatever you fancy! I love making and keeping my dressings in mason jars. It’s the best way to really bring it together and makes it easy to use it the 2nd and 3rd time. Continue reading Honey Mustard Dressing
Here is another, low cal, delicious chicken dish for your files. A few tricks that I used here: First, by slicing each breast in half and pounding thin, you eat half the amount of chicken but it still feels like a full portion. Reducing the sauce adds a lot of flavor and the little bit of low-fat sour cream gives it a really creamy consistency without using heavy cream. Second, a light dusting of flour keeps the chicken moist and gives it a little crust. If you are avoiding flour, just skip this step or you could try an alternative like almond flour.
I served this on roasted Brussel sprouts and cauliflower. Add the veggies to the plate, put the chicken on top and drizzle with the sauce. Hard to believe it’s good for you! Continue reading Chicken with Mustard Sauce
I love this salad. The combination of the creamy eggs, the salty bacon and the tangy dressing is fantastic. The best part is that it can be made ahead of time and just tossed together when you are ready to serve. The dressing can be stored in the refrigerator for up to 2 weeks, so feel free to double or triple the recipe and you will have a great homemade recipe to use. Continue reading Spinach Bacon Salad