Creamy Honey Mustard Salad Dressing

I combined a few different recipes to come up with this super yummy creation! And it's so easy to remember how to make it!

CREAMY HONEY MUSTARD SALAD DRESSING

3 parts mayonnaise
3 parts olive oil
2 parts dijon mustard
1 part honey (I use a good local honey)
Salt to taste

Whisk together and chill.

For 2 c. yield:

147g mayonnaise

141g olive oil

105g mustard

74g honey

Mexican Salad Dressing

MEXICAN SALAD DRESSING

2/3 c. sour cream
1/2 c. salsa
1 tsp. chili powder
1/2 tsp. cumin

Combine and chill.

Caesar Salad Dressing (egg free)

CAESAR SALAD DRESSING (EGG FREE)

2 Tbsp. lemon juice
1/2 Tbsp. finely minced garlic
1 tsp. worcestershire sauce
1 tsp. dijon mustard
2 Tbsp. olive oil
1/4 c. yogurt (or sour cream)
Salt and pepper to taste

Combine and chill.

Cold Cucumber Soup

COLD CUCUMBER SOUP

1 lb cucumbers, seeded and sliced (preferably english)
1/2 tsp. salt
1 1/2 c. plain yogurt
1 green onion, chopped
1 small garlic clove, minced
1 1/2 Tbsp. fresh dill, minced

Place cucumbers in a colander over a plate or bowl. Sprinkle with salt and toss. Let stand for 30 minutes. Drain and discard liquid.

Add all ingredients to a food processor. Process until desired smoothness. Serve cold.

*This is best when it's made ahead of time, especially the day before!

Fruit Cobbler

This makes an almost cakey type of cobbler. I've made it with peaches, apples, and berries (not combined), but it would be yummy with almost any fruit! 

FRUIT COBBLER

3/4 c. flour (I used GF oat)
1/2 c. sugar (+ 1/2 c. additional sugar if needed for fruit)
2 tsp. baking powder
Dash salt
3/4 c. milk
6 Tbsp. butter
2 c. sliced fresh fruit (or 20 oz frozen, thawed)

Preheat oven to 350.

Combine flour, sugar, baking powder, salt, and milk.

Melt butter in deep pie dish. Pour batter into middle of butter. Do not stir.

Toss fruit with sugar if needed. Pour into middle of batter. Do not stir.

Bake for 1 hour or until browned.

Serve with ice cream if desired.

Light Meals

LIGHT MEALS

Eggs and rice w/ tomatoes, cheese, meat, veggies

Bleu cheese chips - potato chips topped with shredded Monterey Jack cheese (melt), bleu cheese dressing, and chopped green onions

Salad with protein

Potatoes w/protein, veggies, fat

Rice w/protein, veggies, fat

Cheese and crackers

Spanish rice

Refried beans w/cheese, sour cream, salsa, chilies

Fried potatoes with eggs

Grits w/cheese

Chicken and Veggie Pasta Salad (aka Bird Fair Pasta Salad)

CHICKEN AND VEGGIE PASTA SALAD (AKA BIRD FAIR PASTA SALAD)

1 lb. boneless skinless chicken breasts, chopped
Olive oil
Salt and pepper
8 oz uncooked pasta (I used GF shells)
1 c. chopped tomatoes (I used grape)
1 c. chopped bell pepper
1 c. (4 oz) sharp cheddar, cubed or shredded
1/2 c. chopped green onions
1 c. chopped cucumber

Dressing:
1/2 c. olive oil
6 Tbsp. lemon juice
2 tsp. dill
2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper

Cook chicken in olive oil until done. Season to taste with salt and pepper. Set aside to cool

Cook pasta according to package directions in salted water. Drain and rinse in cold water.

When chicken and pasta are cool, mix in a large bowl with veggies and cheese.

Whisk dressing ingredients together. Pour over salad and toss to coat.

Refrigerate a few hours or overnight for best flavor!

*I made this the first time to bring for the picnic lunch we eat the day of our local bird fair. We walk around the bird fair for a while, stop to eat, then go back in and enjoy the rest of our day with full bellies ;) After I mixed the salad the night before, I transferred it into a pitcher and put it in the refrigerator. The next morning when we left, I put it in a small ice chest along with some cold packs. We used disposable bowls and spoons for easier clean up.