salads

3 Ways to Make Homemade Croutons

Do you love croutons in your salads?  Do you kids always munch on them before dinner?    


homemade crouton recipes

 

Many of us are trying to "lighten" up our meals and eat more vegetables and salads.  Eating a salad doesn't have to be a bore and you don't have to sacrifice the crunch of some of the yummy toppings that you love!

 

When you are choose which momstown salad to make, be sure to try one of these delicious homemade and lower fat options for croutons.  Get the kids involved in tearing the bread, mixing it up and laying it on the baking sheet.

 

1.  Lower Fat Recipe from SkinnyTaste (only 1 pt for 1/4 cup on Weight Watchers)

 

Ingredients

olive oil spray

6 slices 100% whole grain bread 

1 tsp garlic powder

sea salt, to taste

3-4 tsp dried Italian seasoning (or dried parsley)

1/4 cup shredded Parmesan cheese

fresh black pepper, to taste

 

Directions

Preheat over to 300°F. Spray a cookie sheet with cooking spray.

Remove the crust and cut the bread into small cubes. 

Combine the garlic powder, salt and Italian seasoning in a medium bowl. 

Spread the bread cubes on prepared cookie sheet in a single layer. Spray the top with more oil to coat and top with half of the seasoning and half of the shredded cheese; season with black pepper then bake for 14 minutes or until dry, crispy, and golden brown.

Turn the croutons over, spray a little more oil and sprinkle with remaining seasoning, black pepper and shredded cheese; bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Makes 4 cups. Enjoy!

 

 

2.  Super Easy Basic Homemade Croutons from Allrecipes.com.

 

Ingredients

15 slices bread

1/4 cup butter, melted

2 teaspoons garlic salt (optional)

 

Directions

Preheat oven to 350 degrees F (175 degrees C).

Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.

Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

 

 

3.  Gourmet Croutons from Savoury Sweet Life

 

Ingredients

6 slices regular, gluten-free, or low-carb bread (fresh or day old), crusts trimmed and cubed

3 tablespoons melted butter or olive oil

1 teaspoon garlic powder and a pinch of salt OR ½ teaspoon garlic salt

1 teaspoon dried parsley flakes

 

Directions

Preheat over to 300 degrees.

Mix melted butter, garlic powder/salt, and parsley flakes until garlic powder is dissolved and mixture is clump free.

Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated.

Spread coated bread cubes on a cookie sheet in a single layer.

Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done.

Store croutons in air-tight container or ziplock bag. Enjoy!

 

Happy Salad Season!

 

 

Posted by momstown team on 05/08/2013 - 12:25
Labels:
ShareThis share this post

Easy, Light Chicken Caesar Salad

I am all about easy, quick and light summer dinners especially since I’m not a huge fan of cooking in the first place.  Once spring hits and the weather starts to warm up I want something that takes less than 10 minutes to prep and requires little effort to cook afterwards. Hello chicken Caesar salad!


chicken caesar salad

 

Ingredients:

romaine lettuce

chicken breasts (other chicken parts are fine, breasts are easiest and lightest)

Clubhouse Recipe Inspiration Garlic and Lime Chicken Fajita spices

homemade or bottle caesar dressing

parmesan cheese

bacon bits or crumbled bacon

croutons

 

Directions:

1.  Marinate chicken overnight with the Clubhouse spices (see directions).

 

2.  Wash lettuce.  

 

3.  Grill chicken.  Cut up into strips or bite size pieces.

 

4.  Mix everything with dressing and top with cheese, bacon and croutons.

 

Voilà!  A great tasting meal that you can whip up in no time!  You can also add this to a whole wheat wrap for a yummy lunch!

 

 

Submitted by momstown Ottawa

Posted by momstown team on 05/08/2013 - 12:24
Labels:
ShareThis share this post

Crunchy Asian Slaw Salad

My BFF makes this salad for every special occasion at her house.  While I can't totally make it as well as she does, I've tried with this recipe below!  You will love the asian flavour and especially the crunch!  A great healthy meal choice!

 crunchy asian slaw salad

 


Ingredients

 

For the Dressing
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (optional)
1/2 teaspoon salt
1 tablespoon minced fresh ginger
1  large garlic clove, minced

 

For the Salad
4 cups prepared shredded coleslaw (I use the pre-shredded bags in the grocery store with added veggies)
2 cups prepared shredded carrots (or match size in bags)
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2  medium scallions, finely sliced (optional)
1/2 cup chopped or whole salted peanuts (optional)
1/2 cup loosely packed chopped fresh cilantro

handful of crunchy chinese noodles for topping (the best part!)


 

Instructions

1. Combine the ingredients to make the dressing.  If adding peanut butter, it takes a while to dissolve.  Set aside.

2. Combine the salad ingredients to make the "slaw".

 

3.  Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. 

4.  This salad actually tastes really good the next day.  Just add in fresh peanuts and crunchy noodles!  Perfect to take to work!

 

photo credit

Posted by momstown team on 02/06/2013 - 15:11
Labels:
ShareThis share this post

Campfire Potato Salad and 40 Other Camping Foods

I was a girl guide but that was the only real camping I did as a kid. We were more of a cottage campfire family, with a kitchen, not a camping family. Last summer our little family of 5 joined all the other Canadian families who declare themselves campers and headed north to pitch a tent for 4 days.

 

camping food


It was awesome.  All of us loved the entire experience from sleeping outdoors to cooking without electricity.


One thing everyone can agree with camping is you’re HUNGRY. Must be the extra fresh air or activity but food was on our mind. I was a little nervous about being away from a fridge for 4 days and what we would eat? We brought 2 coolers stocked to capacity and were able to get more ice mid-way thru to keep things chilled, but we managed.


When I asked around about food to bring, most people told me beef for burgers/tacos/pasta, food in a can or package, sandwiches all simple stuff. But, our family happily eats a lot more whole food than canned food so I packed the canned stuff as backup but planned our meals like normal.


And we ate like really well in the wilderness. 


We had a campfire but really only used it for s'more’s. We were lucky to car camping and had a little Coleman gas grill we bought and a gas stove  we borrowed from a friend.  We packed meat to grill, potatoes, corn to boil on our little stove and lots of veggies to either grill or eat raw.


One of our best dinners was grilled salmon, boiled new potatoes and grilled corn and peppers. We were sure the bears would be jealous and storm the campsite!  We tucked the leftover corn and potatoes into the cooler and it stayed well.

Lunch the next day was born from the leftovers which will now always a be called Camping Potato Salad to me. Delicious! Even our serious camping friends who were eating peanut butter sandwiches on day 3 were wondering how we pulled that off...and it was so easy!

 

What I've realised is everything food-wise with camping needs to have multiple purposes. The salad dressing is also a marinade, a dip, a sandwich spread and even tastes yummy on corn on the cob. Since you can't pack everything, then everything needs to count.

 

potato salad


Camping Potato Salad

 

  • Cooked, cold new potatoes – halved with skin on (leftovers are perfect)
  • Cooked Corn cut off the cob
  • Grilled Red and Yellow Peppers  - chopped
  • Balsamic Dressing, enough to dress the salad

Toss together and you have one yummy salad and sure doesn’t taste like “camping food”.  Depending on your leftovers the size of the salad will vary, but since we’re all improvising when camping anyways, that works! Simple and yummy for hungry campers.

 

We asked our momstown Facebook Fans what they like to cook when camping and got a great list of 40 Camping Food Ideas that we had to share:

  • bacon & eggs
  • pita pizzas
  • cup a soup
  • Hot Dogs to make spider weenies
  • Tacos or Taco Salad with ingredients all chopped in ziploc bags
  • Spaghetti with homemade meat sauce made and frozen/thawing in cooler
  • Pudgy pies
  • Anything cooked over a fire and doesn't need utensils - marinated chicken on a bun, baked potatoes, hotdogs
  • Kabobs
  • Sandwich maker that goes over the fire with pizza ingredients
  • Steak over the fire is amazing
  • Campfire Apples: apples, butter, cinnamon and foil to tuck into the fire
  • Easy Pancakes - use ziplock bag to add water and shake around for easy mixing
  • Pie Irons - with pizza ingredients and bread makes a wicked pizza pop (but better). Fill with pie filling for dessert
  • Smores!!
  • Rice Krispies squares made over the fire
  • Granola is a great snack.
  • Mini cereal boxes are a camping classic!
  • Make pulled-pork for sandwiches in advance, freeze and defrost when camping
  • Steak and instant mashed potatoes
  • Pita sandwiches, grilled
  • Fried Oats (?)
  • Premake wraps with cooked chicken, cheese, pepper then roll up and wrap in foil. Heat up on side of fire - yum!
  • Campfire Cones: ice cream cones filled with banana pieces, skor bits, chocolate chips, mini marshmallows wrapped up in foil and over fire
  • Jalapeno poppers: halved, seeded, spread with cream cheese inside and wrap in bacon. Wrap with foil and place over fire.
  • Pie Iron and pizza ingredients  OR peanut butter and banana
  • Breakfast! Nothing like potatoes fried up with onions and peppers over a Coleman stove
  • Jiffy Pop Popcorn - so tasty and fun to cook over the fire
  • Nothing beats a camping breakfast of bacon, eggs and toast
  • Pie Iron for breakfast sandwiches!
  • Banana Boats: Tin foil, bananas, chocolate chips and marshmallows
  • Cherry pie in a sandwich maker or campfire cones!
  • Vanilla Cake inside of orange peel halves: pour in cake mix into orange halves, wrap in foil to bake, get a slightly orange flavoured cupcake!
  • Pie Iron! Pillsbury apple turnovers rock in them!
  • Bananas and chocolate - split the skins, stuff chocolate inside and wrap in foil to bake
  • Spicy genoa salami over a campfire is awesome
  • Corn on the cob over a fire with lots of butter
  • Chili is a camping staple and easy to make over a fire
  • Smore's with caramel in them

 

I think we need a Pie Iron for the number of times I have heard about these!

Posted by momstown mama on 07/11/2012 - 22:15
Labels:
ShareThis share this post

'Too Hot to Cook' Dinner Ideas

Oh the summer – how much we love the season but cooking dinner can be a sweaty mess in this heat. When we’re having  fun outside playing with our momstown friends - who wants to come inside and cook???

Follow along for more than a week's worth of summer dinner ideas to avoid the hot stove and help you survive dinner hour!
 

Crockpot Dinners – heat without the heat!

How many ways do I love my slow cooker? It’s a snap to fix dinner, you prep and forget it AND get a  hot meal without a hot kitchen! Don’t forget about this appliance in the summer, it’s not just for cozy winter favourites.


Easy Slow Cooker Pot Roast -  slice thinly and layer on crusty rolls for a warm beef sandwich and enjoy with Grandma’s Coleslaw.


Lemony Herbed Chicken Drumsticks – fall off the bone chicken is a kid favourite and juicy finger food for toddlers. Serve with rice or momstown’s chilled Quinoa Tabouli Salad.


Mexican Chicken - great on tortillas to wrap up & eat outside.

 

Summer Salads – salad is a summer standby but basic veggies can get boring. Try these super salads from our momstown members!


Strawberry Spinach Salad – perfect now while strawberries are still in season.


Mixed Bean Salad – packed with protein and yummy alone or add to a green salad and fresh bread.


Mandarin Salad with Chicken – with or without toasted almonds makes a satisfiying summer’s day salad.


Grilled Chicken and Artichoke Salad  - delicious and easy to pack for a dinner picnic.

Warm up the Grill -  better to keep the heat outside then let it indoors!


Grilled Pizza – awesome family favourite made outside!


Yummy Beef Burgers – summer isn’t summer without this burger!


Zippy Pork Chops – delicious and easy to prep way in advance  (if you want) and pull from your freezer to the BBQ.

 

Stay cool and well fed!

Posted by momstown mama on 07/12/2011 - 10:27
Labels:
ShareThis share this post

Mandarin Salad with Chicken

Healthy and COOL salad for a hot day – perfect for lunch or dinner! This recipe was submitted by a momstown member for our spring 2011 recipe contest.

mandarin salad4 chicken breasts, seasoned to taste, grilled on bbq, sliced
1 head romaine lettuce, washed. bite size pieces
2 celery stalks, coarsley chopped
2 green onions, chopped
1 can whole mandarin oranges
1/4 cup slivered almonds (toasted in 1 1/2 tbsp granulated sugar)

 Dressing:
1/4 cup vegetable oil
1/2 tsp salt & pepper (or to taste)
2 tbsp vinegar
2 tbsp sugar
1 tbsp parsley
dash of Tabasco

Mix lettuce, celery, green onions, mandarin oranges and almonds in large bowl. Mix dressing ingredients in separate bowl. Toss salad to coat. Arrange on plates, top with chicken breast slices. Serves 4.

Note: To toast almonds - small pan on medium heat, add almonds and stir until slightly browned. Remove to bowl, add sugar to pan, once dissolved, add almonds and stir until sugar coated.

Image credit

Posted by momstown mama on 07/11/2011 - 23:24
Labels:
ShareThis share this post

The great Strawberry recipe round up

strawberry picking springridge

 

Red fruit faced kids with berry smears on their shirts – is that not a vision of summer? momstown moms and kids have been delighting in strawberry picking this summer and talking about great ideas to do with the baskets and baskets of berries.


Eat them or Freeze them?  Eat them straight up or doll them up into a something special? Oh the decisions!


How to Freeze Strawberries

  • Gently wash all the berries and then hull out the stem (have a great reco here for a gadget).
  • Little helpers can then line the berries up in one layer evenly on a cookie sheet. (If they aren’t on a flat sheet, the berries will clump and freeze together).
  • Place them as is in the freezer overnight.
  • In the morning you will have perfectly frozen, individual berries that you can store in a zippered bag or container to pop into smoothies or recipes well past strawberry season.

 

Eat 'em Now?

Try our Strawberry focused of recipes from our momstown mamas

 

Posted by momstown mama on 06/28/2011 - 23:57
Labels:
ShareThis share this post

Grandma's 14 Day Coleslaw

Okay, don't let the "14 Day" part turn you off. The vinegar and salt is a great preservative and it IS totally fine for 14 days. This is my Grandma's recipe that made it out to plenty of summer picnics and BBQs in my childhood. It's a better choice than a creamy dressing if out in the heat as it won't spoil and lower in calories.

 

Make this salad and keep it stored in a tightly sealed container in your refrigerator.  It is a great salad for a large crowd or to us at mealtime as an accompaniment.  It will keep up to 14 days in your refrigerator (really).
 
Salad ingredients
 
12 cups of shredded cabbage (get kids shredding this with you!)
2 large green peppers finely chopped
1 large spanish onion finely chopped
l large carrot finely shredded
 
Dressing
 
2 cups white vinegar
1 cup water
1 cup white sugar
2 tsp celery seed
2 tsp mustard seed
1/2 tsp turmeric
2 tsp salt
 
Mix dressing in a saucepan and bring to a boil to dissolve sugar.  Remove from heat and cool to room temperature.  Pour cooled dressing over salad, mix well and store in refrigerator.
Strain the desired amount needed and serve.

Posted by momstown mama on 06/09/2011 - 01:00
Labels:
ShareThis share this post

Grilled Chicken & Artichoke Salad

If you love artichokes this is the perfect meal salad for you. Great to tote along to momstown's Picasso in the Park Picnics this summer!  Thanks to the mama in momstown Milton who shared this recipe with us!

 
Artichokes are an antioxidant powerhouse because of their phytonutrients. They are filled with vitamin C, magnesium, potassium, fiber and much more.


2 cups mixed greens
3 artichoke hearts, cut into quarters
2 oz. chicken breast, cut into small chunks
½ cup cucumbers, sliced
¼ cup carrots, sliced
1 medium tomato, cut into small wedges


1. Toss mixed greens with tomatoes, cucumbers, carrots (and any other veggies you wish to add

2. Top with the artichokes and the chicken

3. Add vinaigrette dressing

*Vinaigrette dressing is easy to make. Mix 2 tsp. vinegar (or lemon) with ½ tsp. mustard, then add 1 – 2

Tbsp. olive oil and season with salt & pepper (and any other herbs you like such as dill or basil).

Posted by momstown mama on 05/29/2011 - 00:19
Labels:
ShareThis share this post

Eata Fajita Salad

A yummy salad shared by a momstown Oakville member - perfect for summer and good with leftover cold chicken too.

 

Eata Fajita Salad: warm chicken fafjita salad with chilli-lime dressing.  Eata fajita and savor the flavour! Traditional fajita fillings – spicy chicken, peppers, and onions – make a filing salad when they’re served on crunchy greens and topped with grated cheese.  Giddy – up!

½ cup low fat sour cream
2 ½ tbsp. lime juice
1tsp sugar
¼ tsp each chilli powder and ground cumin
4 boneless, skinless chicken breast halves, cut into thin strips
1 cup each sliced green and red bell peppers
1 small red onion, thinly sliced into rings
½ cup salsa
2 tbsp chopped, fresh cilantro
8 cups shredded romaine lettuce
½ cup shredded, reduced fat sharp cheddar cheese



•        In a small bowl, combine sour cream, 1 ½ tablespoons of the lime juice, sugar, chilli powder, and cumin.  Refrigerate dressing until ready to use.
•        Spray a large, non-stick wok or skillet with non-stick spray.  Add chicken.  Cook and stir over medium-high heat until chicken is no longer pink.  Continue to cook until chicken is lightly browned.  Add peppers and onions.  Cook for 3 more minutes.  Add salsa and cook for 2 more minutes.
•        Stir in remaining 1 tbsp lime juice and cilantro.  Mix well.  Remove from heat.
•        To assemble salad, divide lettuce among 4 plates.  Top with warm chicken mixture.  Spoon dressing over salad.  Sprinkle with cheese. 

Serve immediately.
Makes 4 servings.


crazy platesSource: Crazy Plates: Low fat food so good, you’ll  swear it’s bad for you!
Janet and Greta Podleski

Posted by momstown mama on 05/28/2011 - 23:10
Labels:
ShareThis share this post
123next ›last »