Greek Chickpea Salad

Posted on by Helene Wallace

Ingredients

  • 1 (10.5 oz) containers red grape tomatoes halved
  • 1 (10.5 oz) containers yellow grape tomatoes halved
  • 1 orange or red bell pepper diced
  • 1 (14.5 oz) can chick peas,drained and rinsed
  • 1 cucumbers peeled and sliced into quarters
  • 1 Hass avocados, peeled, cored and diced (ripe but semi-firm)
  • 3 oz feta or goat cheese crumbled
  • Balsamic dressing (I use Kraft)

Instructions

In a salad bowl toss together tomatoes, peppers, chick peas and cucumber. Add avocado and gently toss. Add desire amount of dressing and gently toss to evenly coat. Serve within an hour for best results.

Source and photo credit: Cooking Classy https://www.cookingclassy.com/tomato-avocado-cucumber-chick-pea-salad-with-feta-and-greek-lemon-dressing/

Balsamic Chicken

Posted on by Helene Wallace

This is a family favorite and what my oldest daughter always requests as her first meal when she gets home. While the chicken could be prepared in the oven, grilling definitely is the best. We always serve it with the a tomato, avocado, cucumber, chick pea salad. I found the dressing in the recipe too tart so use Kraft balsamic dressing and serve it with feta and goat cheese crumbles on the side so we can each add the one we prefer. https://www.cookingclassy.com/tomato-avocado-cucumber-chick-pea-salad-with-feta-and-greek-lemon-dressing/

Marinade chicken breasts (1/2 per person) for at least 3 hours in this mixture (then save the marinade):

1/2 cup olive oil

1/4 cup balsamic vinegar

4 cloves minced garlic

3 tablespoons water

2 tablespoons grey poupon

4 tablespoons sugar

Grill chicken and cube.

Toss grilled chicken with 1 pound of cooked penne pasta.

Boil marinade to thicken for 1 minute, then mix in with penne.  

Add 1/4 cup parmesan cheese to pasta and serve. 

http://makingitfeellikehome.blogspot.com/2012/04/chicken-penne.html

My Recipe Box

Posted on by Helene Wallace

I have a binder full of recipes printed from a variety of sources including bloggers. Some of these are from sites that are no longer active. I’m creating this site to preserve the family favorites. I will always give credit to the original blogger and provide a link if their site is still active. I do have a few recipes of my own or from unknown sources but most will be attributed to others.

A couple of notes on my recipes.

  • My headings will use the name we call the meal by in our house. If it’s different than what the original source called it, I will include the name they gave it in the body of the post.
  • Recipes are guidelines not set in stone. . I almost always follow a recipe exactly the first time, but over time adjust it to my/my family’s tastes. Baked goods are an exception for most ingredients, but in case most cases adding more chocolate is always a good idea. 😂. If you make any changes to these recipes let me know. Would love to know of any improvements I hadn’t thought of
  • I always use real parmesan when called for. Freshly shredded is so much better than that sawdust (as my mom used to call it) that comes in the canister. Not only does it taste better, but if you are adding parmesan to a sauce it melts much better.
  • I will use store bought shredded cheddar when needed as I feel like that melts fine and is a great time saver.
  • I only use real butter, sugar and eggs when called for. I once gave my Swedish Apple Pie recipe to a health conscious friend who substituted the butter, eggs and sugar with her usual subs. It did not turn out well, no surprise to me. If she had only subbed one ingredient it may have been fine.

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