Taco Salad

We have taco salad often because it's easy, really yummy and lasts us for a few days, which is always great. My family has a great thousand island dressing that I posted on the blog and it goes great with this taco salad!  This last time I made it, I used a homemade taco seasoning mix, which turned out really well, definitely a keeper.  Here is what we have for taco salad:

1 lb. lean ground beef, browned with salt & pepper (also with 1 chopped onion, if desired)
3 tsp. taco seasoning mix or 1 package mix
1 can kidney beans
1 can sliced olives
1-2 heads iceberg lettuce, washed & torn
4-5 tomatoes, chopped
1 avocado, chopped
1 can corn
1-2 bags tortilla chips
grated cheese
sour cream
salsa
thousand island dressing

ingredients lined up & ready to go!

building

completed and before mixing up

Slow-Cooker Beef Gyros

This was a pretty good recipe.  And a bit different from our usual meals.  I was a bit nervous about this, because the meat hadn't thawed completely before I put it in the crock pot, and I didn't want to overcook it, but it turned out pretty darn perfect.  Zak was great and made the cucumber yogurt sauce and chopped the onions and tomatoes.  It was all ready when I came home for work and pretty tasty!  We have lots of leftovers!

Meat

2 lb. boneless chuck steak

1/4 c. olive oil

2 Tbl. lemon juice

1 Tbl. minced garlic

1 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

Dill Cucumber Yogurt Sauce

1 c. plain Greek yogurt

1 c. diced seedless cucumber

1 Tbl. dill

1/4 tsp. salt

Pita bread

toppings: lettuce, tomatoes, red onions

1.  Place beef in crock pot.

2.  Mix rest of 'meat' ingredients in a small bowl and pour over beef, turning to coat.

3.  Cover and cook on low for 6 - 8 hours (until meat is tender, it was practically falling apart!)

4.  Mix sauce ingredients together, spread on pita bread.

5.  Top pitas with meat and toppings.

meat about to be cut up

cucumber sauce

yum!

Won Ton Skins Salad

This is one of my absolute favorite meals. I request it every time I go home, because I don't have a deep fryer to fry the won ton skins. We even had it at our reception, and it was a hit. I was talking to my mom awhile ago about maybe having this when we were home for Kenny's homecoming, and she told me they've tried something new with the salad: instead of getting out the deep fryer and frying up the won ton skins (a big task in it of itself), she's replaced the won tons with crispy chow mein noodles and won ton skin salad toppers. I was a bit hesitant at first, but we had it in CA and I was convinced it was delicious, a decent replacement, and that I could make the salad myself now!

So yesterday I decided to go for it, and it was pretty much perfect, and just what I wanted. The only problem is, I ate two huge bowls, and probably could've gone for a third. It is so yummy and easy to eat. And it's even delicious the next day (some family members argue it's the best the next day, I prefer it the first day, because I love the crispy won tons, but I will eat it any way possible).

The following recipe is what is in our family cookbook. This easily makes 8 bowls' worth, and was plenty for us (and leftovers, yay!). So there are 'measurements' for some of the ingredients, but you can add or subtract amounts of most anything for this. I toned down the almonds, because I tried toasting them on the stove and ended up burning the majority of them. And I really like the mandarin oranges, so I might add some more next time. Anyways, this salad is the best and I will eat it all summer long!

Salad

~2 c. cooked chicken (I probably used 12 - 16 oz, didn't measure, just did it)

1 head lettuce (or romaine, or a mix of iceberg, romaine, green leaf)

4 green onions

1/2 c. - 1 c. crispy chow mein noodles (eyeball it)

1 small bag won ton skins salad toppers (found near croutons and salad ingredients in Safeway)

4 Tbl. slivered almonds (can be toasted for optional/optimum flavor)

2 Tbl. sesame seeds (same goes)

1 can mandarin oranges

1. Cut chicken into bite-sized pieces, cook and set aside.

2. Tear/cut lettuce, slice green onions and toss.

3. Add rest of ingredients, dressing and toss.

4. It's often best when it's chilled a little, so if you can resist, chill salad at least 20 minutes before serving.

Dressing (mix all ingredients, make ahead of time and chill well)

2 Tbl. sugar

1 tsp. salt

1/4 c. oil

1/2 - 1 tsp. accent seasoning (optional)

1/4 tsp. black pepper

3 Tbl. unseasoned rice vinegar

Chicken Salad Croissants

I don't know why I haven't posted this yet, because it is one of our favorites! It's so simple and very tasty, and you will always want extras. It's always sad when it's all gone. Zak and I both like our croissants with both the sprouts and cashews; the sprouts give it a good 'earthy' taste, and the cashews are a wonderful salty counterpart to the sweet of the apples. I made these last night and we devoured them. Guess I'll need to get some more croissants to make another batch-gotta use all those sprouts and cashews up, right? Enjoy!

4 large croissants

2 c. cooked, diced chicken (about 2 half breasts; last night I used about 12 oz., which was plenty)

about 1/2 c. mayo

1/4 c. chopped cashews (I don't know about this amount; since we have Winco, I just go get a small bulk bag of nuts, no idea how much I got, so just eyeball it)

1 small box alfalfa sprouts

1/2. apple (usually a whole apple, depending on size-in my opinion, more apple won't hurt anyone!)

1/2 c. chopped/diced celery (about 1 stalk; we're not big celery people, so I use probably less than this amount)

8 oz. whipped cream cheese, softened a little

1 head leaf lettuce (optional)

salt & pepper to taste

1. In a medium bowl, combine chicken, celery and apple.

2. Add mayonnaise, salt and pepper (to taste) and toss together lightly. Cover and chill.

3. Spread cream cheese on each slice of croissant. Place lettuce leaf (optional, I haven't tried it with lettuce yet) and some sprouts on each croissants.

4. Spoon chicken salad over lettuce and sprinkle with cashews.

I usually lightly cream cheese both sides of a croissant, place a sufficient amount of sprouts of the top half, and a handful of nuts on the bottom half.