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Lynsey Lou's

Enjoying Life One Bite at a Time!

Archives for June 2013

Chicken Ceasar Grilled Flatbread Pizza

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Lately I’ve fallen off the bandwagon.  The cooking bandwagon.  The past month has been crazy, chaotic and just down right busy.  Since I’ve been going non-stop, felt pulled in a thousand different directions and had things pop up during the week that are out of the norm I’ve found myself out of the kitchen more than I find myself in it.  And folks, that’s just not normal.  Not normal at all, I tell ya.  We fell in a rut of eating meals that I had previously made and frozen as well as going out to eat.  We depleted quite a bit of the freezer meals I made as well as blew quite a bit of money (that we usually don’t spend) on eating out.  All things that are not in the norm for my family.

The past week or two I’ve started to feel my groove again and I’ve been getting back on my normal schedule and routine.  With that, I’ve been able to meal plan (which defintely helps me stay on my A-game), be back in the kitchen on a regular basis not only making healthy and well balanced meals for my family, but also able to experiment with some recipes I’ve been working on as well as work in a little baking therapy.  Boy does it feel good.  I actually love being in the kitchen; it’s my happy place and my therapy so it feels good to be back.

Do you ever have those days, weeks, months where you just have so much going on and you feel like you don’t have time?  Don’t have time for anything, let alone to make a meal that’s delicious, well balanced and good for your family?  I think we’ve all been there.  I’m always looking and trying to think of new ideas and recipes to help me get a tasty meal on the table in not a lot of time.  We all have those hectic times in life but our family and stomachs shouldn’t suffer because of the craziness.

This chicken ceasar grilled flatbread is one of those meals that will help you when you are having one of those moments.  Those moments when you’re just too busy to turn around, let alone cook.  It’s a few simple ingredients that come together in no time and allow you to get a quick and tasty meal on the table in about 20 minutes.  Yes, 20 minutes!  You can’t beat that. 

Chicken, Ceasar salad and garlic bread go together perfectly.  This flatbread pizza takes all of those things and combines them to make a chicken ceasar pizza that is light, refreshing and delicious.  It’s a great twist on a classic ceasar salad with a baguette or garlic breadsticks on the side.  The flatbread toasts up quickly, providing a nice and crispy base for the pizza.  Rubbing the garlic on the toasted bread gives a great burst of garlic flavor without overpowering all the other flavors in this dish.  This meal is delicious, easy and super quick to put together and it’s light and refreshing.  It’s a perfect quick meal and ideal for those warm summer days ahead!   

Chicken Ceasar Grilled Flatbread

Ingredients:

1 Large boneless, skinless chicken breast*
4 pieces of Flatbread, your flavor of choice
1 Package Ceasar salad kit
1 Clove garlic
Olive oil

*Rotisserie chicken can be used in the place of the chicken breast.  Simply remove the chicken from the bone, give it a rough chop and toss with the salad.  You can cut the prep time in half if you do this, meaning you can have your dinner on the table in about 10 minutes. 

Directions:

Cut the chicken breast in half, lengthwise.  Season with salt and pepper and drizzle with olive oil.  Set aside until grill pan is hot.

Place grill pan over low-medium heat.  Drizzle the grill pan with olive oil or non-stick cooking spary then place the seasoned chicken on the grill pan and cook until cooked through, about 4-5 minutes per side (depending on thickness).  Remove chicken from pan and transfer to a plate, tent with foil and set aside to rest.

Meanwhile, reduce heat to low and return grill pan to the heat.  Crush the garlic clove and rub over both sides of each flatbread.  Drizzle more olive oil on the grill pan the place the flatbread on the oiled pan.  Cook until toasted and lightly crispy, about 2 minutes on the first side and 1-1 1/2 minutes on the other side.  Remove from grill pan, rub with garlic clove again and set aside.  Continue with remaining pieces of flatbread. 

Once the chicken is cool enough to handle, cut into bite-sized pieces.  In a large bowl combine the lettuce and dressing and toss to combine.  Add the chicken and half of the cheese and toss again.  Divide the salad evenly among the four pieces of flatbread, spread the lettuce mixture to coate.  Top with additional cheese, season with salt and pepper, if desired and serve immediately.

Recipe source: A Lynsey Original

Pasta Salad with Creamy Lemon Balsamic Dressing

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I love summer for many reasons; but probably one of the biggest things I look forward to during the summer is all the fresh fruit and vegetables.  When spring comes around Spencer and I start talking about the garden and what all we want to try to grow.  While we love all of our fresh veggies, tomatoes are always the first thing to go in the ground every. single. year.  We love tomatoes.  Tucker is right there with us.  Last year, we not only planted our normal tomato plants, we also picked up a grape tomato plant to see how that would do.  Well, let me tell ya, it was a hit.  It would be half a second from the time we walked out the back door until Tucker made a B-line for the garden and for his “little tomato plant”.  He would pick the things right off the vine and pop them in his mouth!  He loves them.  Things haven’t changed much, he still spots the tomatoes and as soon as he puts his hands on them he starts popping them in his mouth just like candy.

Now that summer is here, our garden in looking good and our plants are in full bloom.  I’ve already used my herbs several times, but we’re still waiting on the plants to start producing some veggies.  I’ve started craving fresh vegetables, and just couldn’t practice patience anymore so I scooped some up while I was at the store so I could make a pasta salad packed full of summer’s finest. 

I love pasta salad.  It’s perfect for summer.  It’s light, refreshing and a perfect side to accompany the big cookouts that summer’s so famous for, but can easily be enjoyed as a main course, as well.  It’s so versatile and the options for add-ins are endless.  You can use fresh herbs and vegetables, but roasted vegetables add another level of flavor and texture too.  Pasta salad is also one of those dishes that can be assembled ahead of time and is perfect to serve to a big crowd.  It’s easy, delicious and can be make for very little cost.  Again, making it perfect for all those summer gatherings.

I’ve made several different types of pasta salad over the years, some with creamy dressings while others were tossed in a light vinaigrette and all varieties are delicious.  While I do love the creamy texture mayonnaise brings to many dishes, during the summer I try to stay away from the heavy, mayonnaise laden recipes.  Not only because they tend to make you feel weighed down, but it’s also not the best thing to let sit out for hours on end in the hot, summer sun.  This pasta salad has that creamy element to it, but no mayonnaise!  A simple mixture of lemon white balsamic vinegar, Greek yogurt and a little olive oil is all it takes to get that creamy element!  But don’t worry, if you don’t have access to the delicious white balsamic, just sub a couple tablespoons of lemon juice in place of the balsamic!   

This particular salad is made with sweet peppers, avocado, tomatoes and parsely.  All of the ingredients are delicious on their own but meld together so well.  I love the pasta paired with the buttery avocado, fresh ripe tomatoes, the mini bell peppers with the pepper flavor and a touch of sweetness, salty feta cheese and it’s all coated in a light creamy lemon dressing.  I served this as a side with some delicious baked lemon chicken, but you could easily enjoy this as a main course too.  For all of those people that need meat with their meals, just chop up some baked chicken or use some rotisserie chicken (lemon pepper we be delish) and toss in the salad and you’ve got a delicious one-pot meal perfect for those hot summer days. 

Pasta Salad with Creamy Lemon Balsamic Dressing

 

Ingredients:

1/2 lb small cut pasta (I used Rotini)
1 Cup grape tomatoes, halved (quartered if large)
3 Sweet mini peppers, 1 red, 1 orange and 1 yellow, chopped
1 Ripe avocado, seed removed and chopped
2 1/2 Tbsp Feta crumbles
2 Tbsp fresh flat leaf parsley, roughly chopped
Salt and pepper, to taste

For the dressing-
2 Tbsp lemon flavored white balsamic vinegar*
2 1/2 Tbsp plain Greek yogurt
3 1/2 Tbsp olive oil

*If you don’t have access to lemon white balsamic you can substitute fresh squeezed lemon juice. 

Directions:

Bring a large pot of water to a boil.  Season with salt and add pasta.  Cook pasta until aldente, according to package instructions.  Drain and set aside.

In a small bowl combine white balsamic vinegar and Greek yogurt and whisk to combine.  While whisking continuously, stream in the olive oil and continue stirring until ingredients are incorporated.  Set aside.

In a large bowl, combine pasta, tomatoes, and peppers and toss.  Add dressing and stir to completely coat ingredients.  Add the parsley, avocado and Feta and gently toss to incorporate.  Season with salt and pepper and serve.

-This pasta can be served cold or room temperature.
-If making ahead of time, mix in everything but the parsley, avocado and Feta and place in the refrigerator.  Add those ingredients right before serving.

Recipe source: A Lynsey Original

Peanut Butter Banana Smoothie

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Summer is here.  Swimming, trips to the lake, baseball games, camping, family vacations…I could go on and on.  With all the wonderful fun that goes hand in hand with summer, heat and record breaking temperatures  are here as well.  When I think of hot summer days, I think of tall, ice cold drinks and treats to help cool down.  Ice cream, icees, slushes, and sno cones are no stranger to cooling off during the warm months.  Smoothies are also a great way to help beat the heat. 

I’ve been on a smoothy kick lately. I’m not sure why my deal it, but I just can’t get enough of them! For the past few weeks I’ve been making them for Spencer and myself for breakfast throughout the week. I keep quite a bit of fresh fruit on hand and I have so much fun playing around with different fruit combinations. Call me a dork, but I love it. While smoothies are a great option for breakfast, they are also perfect for lunch and snacks too!





During the summer everyone is looking for lighter meal options to help avoid being weighed down by heavy foods.  Smoothies provide a great alternative.  They are a cinch to throw together and the options are endless.  While I like to do a mixture of fruits in the morning, I love palying around with other options for other meals or snacks.  Peanut butter and bananas are a classic combination, and I love them combined in a smoothie.  Salty, creamy peanut butter and an ice cold frozen banana come together to create a delicious, creamy smoothy that is sweet and so satisfying.  Whether you’re making snacks for a crowd or a snack before you head out the door, smoothies are a great option and will please everyone of all ages!

Peanut Butter Banana Smoothie


Ingredients:

1 Ripe banana, frozen
1/4 Cup peanut butter (crunchy or creamy)
1/3 Cup plain Greek yogurt
1 Scoop protien powder (optional)
5-6 Ice cubes

Directions:

Place all ingredients in the blender and pulse until desired consistency is achieved.  If the mixture is too thick, add a splash of milk or additional yogurt and pulse to incorporate.

Recipe source: A Lynsey Original

Easy (and Healthy) Tropical Granola

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Have you ever tried making granola at home?  If you answered no, then you’d be amazed at just how simple it is!  A little melting, a little mixing, a little toasting and your done.  Yup.  That’s all there is to it!  But probably the best part about making granola in the comfort of your own home is the fact that you can customize it to fit your taste. 

Customizing granola is incredibly easy.  Add your favorite type of nuts.  Try the dried fruits you like the most, and then get creative, try different combinations.  Your options are endless.  The version I have here has dried mangos, pineapple, papaya and some toasted and raw coconut.  I also added some almonds and pistachios for another element of taste and texture.  It’s delish! 

If you’ve never made your own granola, what’s stopping you?  The fact that you’d have to buy nuts and fruits, that you wouldn’t usually have in your pantry, in bulk?  That you’d be stuck with excess after you made your granola?  Well, I have an answer to cure those worries.  Instead of buying those products in bulk, shop at stores that have the bulk bins that way you can scoop out what you need without having a lot of extra leftover. 

I love keeping granola around our house. Not only is it a healthy snack, it’s quick and easy and ready to go at the drop of a hat. I find myself scooping it up by the handful enjoying it as I move from one task to the other. But not only is it a great snack while you’re on the go, it’s also perfect mixed into your favorite flavor yogurt. I always have a few containers of Greek yogurt on the hand, and when I find myself needing a little more substance, I mix in a few scoops of granola. It’s delicious, satisfying and quenchs my hunger!

Easy Tropical Granola

Ingredients:

2 Cups old fashioned oats
3 Tbsp flax seeds
1/4 Cup almonds, roughly chopped
1/4 Cup pistachios, roughly chopped
1/3 Cup sweetened shredded coconut
1/4 Cup sweetened shredded coconut, toasted
3 Tbsp raw honey
3 Tbsp unsalted butter
1/4 Tsp coconut extract
1/8 Tsp Siagon cinnamon
Pinch salt
1/3 Cup dried cranberries
1/3 Cup dried mangos*
1/3 Cup dried pineapple*
1/3 Cup dried papaya*

* 1 (7ounce) bag of tropical fruit trio can be used in place of the mangos, pineapples and papaya.
Directions:

Preheat oven to 325.

Combine honey and butter in a small saucepan and place over low heat to allow butter to melt.  Increase heat, once butter has melted, and bring mixture to a boil, stirring frequently.  Allow mixture to boil for 1 1/2 minutes, stirring constantly.  Remove from heat and add coconut extract, stir to combine.

In a large bowl combine oats, pistachios, almonds, flax seeds, cinnamon, and salt and stir to combine.  Add the butter mixture to the oat mixture and stir to incorporate, making sure everything is coated.  The mixture will seem dry at first, but continue stirring.  The longer you stir the more the ingredients will combine with one another.

Transfer mixture to a rimmed baking sheet that has been lightly sprayed with non-stick cooking spray.  Place in oven and bake for 20-25 minutes, stirring the mixture every 5-7 minutes.  Remove granola from the oven when fully toasted and golden brown.  Allow mixture to cool completely.

Once the mixture has cooled add the dried fruit, toasted and raw coconut and stir to combine.  Place in airtight containers to store.

Recipe source: A Lynsey Original

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