Easter Dinner Leftovers: Cobb Salad

Posting the day *before* Easter so you can bring home a few leftovers (or save some aside) to whip up an easy after-work meal tomorrow night!

Cobb Salads (per person)
1 slice ham, diced
1 slice cooked turkey bacon, crumbled
1 hard boiled egg, sliced/diced (those colored eggs work here!)
2 Tbsp Shredded Cheddar
1/2 C. shredded red cabbage
1/2 C. shredded carrots
3 C. shredded lettuce
1/4 C. whole black olives

Everything can be cut/shredded the night before except for lettuce (it will brown).  For a low-fat dressing, whisk together olive oil (1 part) and balsamic vinegar (2 parts) with some salt and pepper and toss onto salad just before serving. (10 WW points per person)


Chicken with Creamy Dijon Herb Sauce

This recipe came to me attached to a coupon for French's Dijon mustard ($1 off made it cost only $.48!) and I guess I was hungry at the time because I went ahead and saved it and planned it as tonight's meal.  I used diced chicken breast and made my broth from bullion in my cupboard.  I served this with boiled, buttered and salted tiny red potatoes and fruit salad.  For any Weight Watcher's participants, one serving of the chicken plus two small red potatoes is 10 pts.  That's pretty reasonable as it is filling and nutritious. (I just realized I left out the garlic! Was delicious without it!)

1/2 cup chicken broth
6 Tbsp. Dijon Mustard
1/3 Cup (1/3 of a 8 oz stick) Cream Cheese, softened
1 Tbsp Minced Herbs (used dried oregano)
1 Tbsp Olive Oil
4 (6 oz) Chicken Breasts
1 tsp. minced garlic

Use a whisk to mix broth, mustard, cream cheese, and herbs until well blended; set aside.  Cook chicken in hot oil until browned on both sides.  Stir in ustard sauce and garlic and simmer over medium heat 3-5 minutes or until sauce slightly thickens and flavors are blended.



Last night we had an impromptu group meal to celebrate a great accomplishment for a couple of friends.  I had been planning for a few nights to make quesadillas with chips and salsa, so I had prepared the salsa the night before to allow the flavors to meld.  My two-year-old thought this was a bit spicy but all the adults just loved it.  Between four of us we finished about 1 quart of this stuff last night!
The original recipe was posted by another blogger, Pioneer Woman, but I'd say I changed it enough to call it my own at this point. She also had a super nice picture tutorial, but imho the directions are far simpler...
Warning - this makes a LOT of salsa (about 2 qts).
1 can (28 Ounce) Whole Tomatoes With Juice
1 can (10 Ounce) Rotel ORIGINAL (diced Tomatoes And Green Chilies)
1 can (10 Ounce) Rotel MILD (diced Tomatoes And Green Chilies)
¼ cup Chopped Onion
1 clove Garlic, Minced
1 Tbsp Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro
½ whole Lime Juice
Put all in blender, carefully put on lid (it's a full pitcher), and blend until the consistency you like.
Can it really be that simple? Yup - so much so that I bought a dedicated $1 pitcher with a red lid at WalMart specifically for our batches of salsa from this point forward!  I hope you enjoy.
Bonus Recipe: Quesadillas - Very similar to making grilled cheese. Spray Pam on one side of a taco-shell sized flour tortilla and place in a hot pan, spread a handful of shredded cheddar over the shell, spray one side of another tortilla and place on top (oiled side up).  Blister the one side and flip with a spatula.  Blister second side and flatten with spatula to make sure cheese is melted.  Remove from pan, allow to rest for a moment, quarter with a knife, and serve piping hot!  (Additional fillings to cheese include: cooked chicken or steak pieces or well-drained black beans.)