Every week or so, I try to find a new recipe to make for dinner. Of course, we have the standard dinner menu just like anyone else... tacos, spaghetti, lasagna, meatloaf, breakfast, salmon cakes... but, for a while now, I have wanted to broaden our horizons. Lately, I've found a few really good new recipes. My kids are not extremely picky eaters, so that really helps. Plus they have found that they like things that they normally wouldn't have eaten. But, if you do have pickier eaters, then just make changes as you see fit. Also, the recipes that I use have normal ingredients, not things that are hard to find or some random spice that you'll only use a pinch of. I'll try to remember to put them on the blog as we try them so you know that it's tried and true - even for preschoolers!
Pineapple chicken salad with balsamic vinaigrette (serves 5-7)Ingredients:
4 boneless, skinless chicken breasts
1 Tablespoon olive oil
1 can (8 oz) unsweetened pineapple chunks, drained except for 2 tablespoons juice
2 cups fresh broccoli florets
4 cups fresh baby spinach leaves
1/2 cup thinly sliced red onions
For the vinaigrette:
1/4 cup olive oil
2 Tablespoons balsamic vinegar
2 teaspoons sugar
1/2 teaspoon ground cinnamon
2 Tablespoons of leftover pineapple juice
Directions:
Cut each chicken breast into cubes. In a large, nonstick frying pan, heat the olive oil under medium heat. Add the chicken and cook until golden brown, about 10 minutes. In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.
To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Serve on the salad, or allow each person to serve himself.
**I used more chicken because I like lots of chicken in my salad. Also, I used more pineapple, or it would also be a good idea to use a can of pineapple tidbits instead of chunks. The dressing is absolutely delicious!Recipe found on:
www.mayoclinic.com/health/healthy-recipes