Greek Chicken Pasta Salad

This was so quick and easy I had to share! Cook a box of fusilli or other small pasta (the pasta I used was gluten-free). While that was boiling, I chopped a cucumber, half of a red onion, artichoke hearts, tomatoes and some cooked chicken and tossed them into a big bowl. I added a small can of black olives, then drained and cooled the pasta. I drizzled on some olive oil, some balsamic vinegar and some honey, then added a few dashes of salt, black pepper, a container of feta cheese and some Italian seasoning (basil, oregano, etc.). And voila! A simple healthy lunch.

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Ingredients:

1 lb. chicken breast, cooked and diced

1 box fusilli or other small pasta, cooked, drained and cooled

1 small can diced black olives

1 medium cucumber, diced

1/2 medium red onion, diced

1 small container cherry tomatoes, halved

1 small container feta cheese

1 small jar artichoke hearts

2 tbsp. olive oil

4 tbsp. balsamic vinegar

3 tbsp. honey

salt, to taste

pepper, to taste

Italian seasoning, to taste

Preparation:

Mix all ingredients in a large bowl and enjoy!

 

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Slow Cooker Steak and Sweet Potato Stew

Today was #SlowCookerSunday, and I wanted to make something warming and hearty, but also healthy, for family dinner. Into the slow cooker went two pounds of diced sirloin, two diced large sweet potatoes, one diced medium white onion, three sliced large carrots, three diced celery stalks, one carton of beef broth, one teaspoon of rosemary, one teaspoon of thyme, one teaspoon of salt, two tablespoons of soy sauce or liquid aminos and a dash of pepper.

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I set my slow cooker for four hours on high, but you could also do six to eight hours on low. Once the sweet potatoes have cooked through and started getting a little mushy, it’s ready to serve. I cooked a pot of quinoa for the kids to have on the side, though it’s a full meal in itself.

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Delicious!