Chicken Salad with Chick Peas – easy lunch or dinner

Hellmann’s Mayonnaise recently contacted me asking if I’d like to try their new Organic Mayonnaise.   I gave a quick yes!  Hellmann’s is my favorite mayo and this one is really good.

I decided to try it in a chicken salad.  This recipe is a little different than most chicken salads and it’s really good.  The dressing is creamy and flavorful, despite the simple ingredients.  Red onion lends a punch of flavor and cucumbers add crispness.  The chick peas and chicken are a surprisingly good combo.

For this recipe, I used chicken I’d cooked in the Instant Pot.  More on that another time, but I will say that’s a great way to cook a bunch of chicken.  I used part of the chicken for this recipe and froze enough for two more meals.

Here’s what you’ll need to make Chicken Salad with Chick Peas:

The ingredient list is very simple.  The salad comes together quickly and is very healthy too.  It would make a great packed lunch or easy dinner.

Chicken Salad with Chick Peas

Serves: 6-8 servings

  • 4 cups shredded cooked chicken breast
  • 2-15 oz cans chick peas , rinsed and drained
  • 2 cups thinly sliced seedless cucumber
  • ⅔ cup mayonnaise
  • 2 tsp. dried mint
  • ½ cup finely chopped red onion
  • 2 Tbsp. fresh lemon juice
  • 5 cups loosely packed baby spinach leaves
  • crumbled feta, optional
  1. Combine chicken, chick peas, cucumber, feta, mayonnaise, mint, onion and lemon juice in
  2. large bowl.
  3. Serve over fresh spinach.
  4. Top with crumbled feta, if desired.



Disclosure: I was compensated for my time in writing this post, however all opinions are my own.

My Daily Green Smoothie Recipe

Easy Every day green smoothie recipe

Every day since the beginning of the year, our breakfast has included a green smoothie.  It’s a small change, but it gets more fresh fruit and veggies in our diet in an easy way.  We even packed the blender for our beach vacation, along with a Costco sized box of oranges, several bunches of bananas and a big box of spinach.

It took a while to land on a combination that we really like.  I tend to get hooked on one thing for breakfast and repeat it over and over.  Smoothies can be made a kajillion ways, but keeping it consistent means I always know what I need to pick up at the grocery and putting the ingredients in the blender becomes an easy routine.

green smoothie ingr blender


I make enough for two servings every morning.  I’ve found that if we have a little extra, it can be frozen and added to the next day’s blender of ingredients.  If I’m adding smoothie from the previous day, I just cut back on some of the ingredients so we don’t end up with leftovers again.

The first few times I tried adding pineapple, I didn’t care for it.  I think I may have been experimenting with carrots and apples at that time too, and those may have been the texture issue instead of the pineapple.  Now we love having pineapple in the smoothies.  I buy bags of frozen pineapple chunks from Costco to keep it easy.

Daily Green Smoothie Recipe

Serves: 2 servings

  • ½ cup apple or orange juice or water
  • 1 orange, peeled
  • 1 banana, peeled
  • 1 large handful of spinach
  • ½ cup frozen pineapple chunks
  • ½ cup ice cubes
  1. Blend in a blender until smooth.
  2. If using a Vitamix, add ingredients in the order given.
  3. If using a regular blender, blend juice and spinach first, then add remaining ingredients.


Creamy Chicken Florentine and a Grocery Gift Card Giveaway!

My family loved this!  We love all things pasta.  Our weekly menu always includes at least one pasta dish.

So when Philadelphia Cooking Creme asked me to swap out one of our regular dinners with one of their recipes, I jumped at the chance.    There are several recipes in their Fresh Family Favorite recipe collection.  I chose this Creamy Chicken Florentine. Creamy pasta meals make my family happy. And you know how I love easy recipes.  This one fits that category too.

I chose to use the Reduced Fat Savory Garlic flavor of Cooking Creme.  I was afraid it might be too garlicky tasting, but it was perfect.  The taste was subtle, with just the right amount of flavor.

I did make a few minor alterations to the recipe.  First, I doubled it.  The original recipe serves 4.  Not enough for my family of 6.  I also skipped the pine nuts.  You can substitute slivered almonds, if you don’t want to spring for pine nuts.  (I love pine nuts, but they are pricey.)

Here’s what you’ll need:  [Read more…]

How to Freeze Fresh Spinach

This post is from SnoWhite at Finding Joy in My Kitchen.  On Ingredient Spotlight: Spinach, SnoWhite mentioned that she freezes fresh spinach to use for later.  I asked if she would share her process with us and she was kind to agree.

Thanks so much for inviting me to share this kitchen tip today, Tiffany!   I am honored to have a chance to guest post at Eat at Home.

In our house, we eat a lot of spinach.  For a while, I was buying the $1 frozen spinach boxes in the grocery store.  However, I really like fresh spinach in many dishes.  I started buying organic spinach in bulk from Sam’s Club where I can get a 16 oz for just over $3.  This financially worked great for us, but we quickly realized we didn’t want to eat fresh spinach for every single meal each time we purchased the spinach, nor did we want the spinach to go to waste.

[Read more…]

Ingredient Spotlight: Spinach

It’s probably good for us to come down off our Nutella high from yesterday and concentrate on spinach recipes.

My favorite way to eat spinach is in salad.  I’ve been packing a lunch of salad with spinach, mandarin oranges, sometimes blueberries, dried cranberries, almonds, turkey and a simple berry vinaigrette dressing.  Mmmm…

Here are a few other recipes that use spinach: [Read more…]

Chicken Florentine Pizza

Every once in a while, I like a good cheater meal.  One that relies on a prepared ingredient to speed dinner prep.  This one uses two such ingredients – a jar of alfredo sauce and prepared pizza crust.  You could probably also count the bag of pre-washed spinach and shredded cheese too.

In fact, the only thing I really cooked for this was the grilled chicken.  If you’re in a big hurry, you could buy those grilled chicken strips from the meat section of the grocery.  I used the George Foreman to grill mine since the grill was covered with snow.

What can I say?  I like to cheat at dinner prep sometimes.  Call me lazy.

Here’s what you’ll need, if you’re a cheat, like me: [Read more…]

Italian Sausage and Spinach Stuffed Shells

I have a freezer full of pork that we got from my niece’s 4-H project.  The place my sister took it to be processed doesn’t always give you what you ask for.  I think it’s more what they are in the mood to make.  The day they processed my order, they must have been in the mood for Italian Sausage.  I’ve never seen so much of it!

With so much Italian sausage, I’m having to get creative to use it.  I decided to give it a try in stuffed shells.  The result tasted great and as a bonus, you get to cook once and eat twice.  This recipe makes enough for two 9×13 pans! [Read more…]

Cajun Beef Southwestern Salad – Beef. It’s What’s for Dinner

southwest beef salad done

I was contacted recently by the National Cattlemen’s Beef Association.  They have asked several bloggers to be part of “It’s What’s for Dinner Wednesday” challenge.  Each week in September NCBA will share a recipe on their facebook page and the bloggers will create the recipe at home  (or our version of it) and share it on our blogs.  You can also participate and enter to win a cool prize pack from the NCBA by visiting the facebook page.

The recipe this week is Cajun Southwestern Salad.  The original recipe can be found here.  I will say that I altered the recipe quite a bit.  I had a couple reasons for doing this.  First, I have a bunch of grape tomatoes that my sister-in-law gave me and I needed to use them.  Second, the original recipe called for figs and blood oranges.  I wasn’t at all sure I would be able to find those ingredients.  Besides, the closest I’ve ever gotten to a fig is in a Newton.  So, I’ve altered the recipe for the average, non-adventurous family.

[Read more…]

Turkey Italian Sausage and Tortellini Salad


It’s not often that you can satisfy the pasta lovers, meat eaters and veggie people all with one dish.  That’s what happened when I served this meal though.  The recipe is adapted from a cookbook that my sister-in-law gave me.  She is married to a career army man.  When they were stationed in Schweinfurt, Germany (2007) she helped put together a cookbook with recipes from the families of those serving with the Vanguards 18th Infantry Regiment. That book is full of wonderful recipes, including this one.

[Read more…]

Spinach Salad with Spiced Nuts

I swiped this recipe from Julie at The Sporadic Cook. I made it at Thanksgiving but we ate it up so fast I didn’t get any pictures then. The small Super Bowl gathering we had was a good excuse to make it again.

The nuts should be easy to make, but I have a confession – for some reason I can’t seem to carmelize nuts properly. Instead of the butter and sugar turning into a smooth, yummy coating for the nuts, it just clumps and then begins to separate. I don’t know why this is, and if anybody can help me out, please give me some hints! I’m sure this step will go well for you though, so don’t hesitate to try. It really is supposed to be easy!

For the nuts you’ll need:

2 cups pecans
2 Tbs. butter
2 Tbs. sugar
1 tsp. seasoned salt
1/2 tsp. garlic salt
1/8 tsp. cayenne pepper

Melt the butter in a skillet and add the sugar and spices. Stir over medium heat for about 2 minutes. Add the pecans and stir about 4 min. over medium heat. Pour them out onto a cutting board lined with wax paper and sprinkle them with sugar to make them sparkly.

To make the dressing you’ll need:

1/4 cup apple juice
2 Tbs. cider vinegar
2 Tbs. brown sugar
2 Tbs. dijon mustard
3/4 cup oil
2 Tbs. poppy seeds (I left these out)

Mix all the ingredients together and pour over the salad just before serving.

Now for the actual salad:

bag of baby spinach
2 apples, chopped and mixed with a bit of lemon juice to keep them from browning
1 cup chopped celery

Put it all together and turn yourself around – I mean toss the salad – and enjoy!