Another Quick & Easy Salad Dressing

I keep this salad dressing in a small container and make it as needed...

Only three ingredients:

Honey Balsamic Vinaigrette

EVOO

A GOOD BALSAMIC VINEGAR

HONEY

Here's how to do it....

I use leftover salad dressing cups from restaurants, I keep them and wash them.

1 teaspoon of honey

1 Tablespoon of balsamic vinegar

2 Tablespoons of EVOO

Then shake it!!  Shake it up!


This is for two servings.  You can double and triple all in the same cup and then simply store the rest. 

Favorite salad...
Arugula and peach with the above honey balsamic!!!  whoa so good, enjoy!!

Good Saturday Morning Chicken Arugula Omlet!

Good Saturday Morning to everybody!
Today I created a simple omlet for breakfast that is high in protein, low in fat and high in nutrients.  The theory is that if you eat more protein packed meals that this will keep you from snacking in between meals.  This is the theory that I read about all the time.  Keeping the portion small, but adding as much protein in as you can and minimizing fat.  Protein will "stay with" you longer.  At any rate.  This morning I looked in the fridge and realized I had some leftover chicken breast from making chicken soup for a friend who had surgery yesterday.  So I had cubed the leftover chicken and put it in a zip lock bag in the fridge for future use, I think I'll use this in my omlet.

2 eggs beaten and water added for fluffiness
just a 1/2 handful of the chicken I saved
a pinch of cheddar cheese for some flavor and I do mean a pinch.  More will take over your omlet.
1/2 cup of arugula
Splatter of Texas Pete on top!

Beat the eggs and pour into a preheated nonstick frying pan.  Add the chick, then the cheese and then the arugula, cook about 1-2 minutes and fold over. 

I always like to eat some sort of fruit with breakfast.  Whatever I have on hand.  This week's grocery store pick up that looked good was oranges!  Enjoy!! 
****Be back later with the last of the Skillet Pizzas!!

Lemon, Artichoke, Arugula Skillet Pizza

1 Cup Mozzarella cheese shredded
1/2 cup of Parmesian cheese
8 oz. grilled marinated artichokes, drained, rinsed & chopped
1 cup arugula
3/4 pound pizza dough
This is a really tasty variation of the previous post recipe.  The change is the pizza topping layering phase of the recipe.
** see previous post onion mushroom prosciutto skillet pizza for cooking instr**
Toppings go like this:  1/2 cup mozz cheese fresh or shredded.  Sprinkle of parmesian.  Saute artichokes and lemon for 1 minute in hot skillet to heat through.  Put artichoke mixture on top of mozz / parm cheese, then top with 1/4 cup mozz and sprikle of parmesian.

Cook on stove and in oven as in previous recipe.  Remove from oven and top with 1 cup of arugula, let stand for a few minutes to let arugula warm.  If you like sprinkle with fresh thyme!  So amazingly good! 

my lunch wrap-yummy!

Low salt ham, avocado, greek yogurt, arugula wrap