Chickpea and Chicken Salad

So here is my unsolicited advice to new moms:  Do not limit your child's diet to "kid food."  Ever.  Start them eating a wide variety of fruits and veggies prepared in all different ways right from the time they are developmentally able.  I realize there are exceptions and that it won't work for everyone, necessarily, but with a little bit of luck and certainly persistence, your kids may someday sit down to this salad for dinner and not even bat an eye.  And if you are a mom who loves a good chopped salad, that will be an awesome day.  Because this is an awesome chopped salad.  We didn't even use salad dressing on this one - just some salt and pepper.

INGREDIENTS:

• Olive oil
• 2 heads Romaine lettuce
• 1 can chick peas, rinsed and drained
• corn (preferably fresh, but I have used canned)
• colorful peppers (I had small sweet ones on hand when I took the picture, but generally use a bell pepper)
• tomatoes (optional) - I forgot them until after the pics were taken, but did throw them in
• shredded Rotisserie chicken
• avocado
• Feta cheese
• Salt and pepper

DIRECTIONS: 

1. Chop and rinse the lettuce.  I prefer my salads chopped, and cut my greens into pieces about an inch or so square.
2. Heat a small amount of olive oil in a pan; add corn and peppers and heat until the peppers are slightly tender.  Alternatively, this salad is made even more awesome if the veggies are grilled.
3. Combine all ingredients, except for avocado in a large bowl; toss to mix well.
4. Top with chopped avocado, salt and pepper.  

Difficulty: easy
Time: 10-15 minutes prep
Source: Salads are one thing I don't need a recipe for!

Lemony Tuna Toss

I generally take leftovers to work for lunch, but we have been on a toasted turkey and avocado sandwich kick lately (and we have been doing our best to squeeze out an extra evening meal using our leftovers).  Knowing that I will soon tire of that easy lunch and that avocados won't be so inexpensive for much longer ($0.49 at Aldi!), I decided to try something new.  The origins of this recipe are foggy - I remember reading an article on healthy living that I stumbled upon while I was checking my e-mail one day, seeing a variation of this recipe, copying and pasting it into a doc to check out later, and then forgetting about it for quite a while.  When I finally made my own version of it, I vowed to make it at least once a month.  It doesn't take much to throw together and then lunch is already ready to go for several days.  It is a nice change of pace and makes for a delicious, healthy, and filling mid-day meal.

INGREDIENTS:

• 2 cans (4-5 oz) tuna
• 1 can artichoke hearts - chopped
• ~20 halved grape tomatoes
• 1 can chickpeas
• 1/3 cup chopped red onion
• 2 Tbsp lemon juice
• 1 Tbsp olive oil

DIRECTIONS:

 Mix all ingredients in a large bowl.  Serve with a whole wheat roll.  (This makes about 4 nice-sized servings.)

Difficulty: Easy

Time: ~10-15 minutes

Source: sorta kinda from a recipe on Yahoo!

Couscous with Swiss Chard, Raisins, and Feta

Though Kelly has gotten fresh produce through a CSA for several years, this is the first summer that my family has signed up to participate in one.  I wanted to support local agriculture and enjoy some fresh-from-the-farm foods.  In addition, I knew that it would expand my family's food horizons, and I was looking forward to that, too.  It is really fun to see what is going to be in the basket when we pick it up.  Having never tried swiss chard before, my husband and I were astounded by how delicious this healthy, fresh recipe was.  I am hoping that we get more swiss chard in our basket this summer!  (Full disclosure:  My kids each had a bowl with little complaints, but I think that it will take a few tries before they enjoy it as much as my husband and I do.  As with all kids, it generally takes a couple exposures before they are totally accepting of new foods...but they get there eventually!)


INGREDIENTS:

• 2 Tbsp extra-virgin olive oil 
• 3 cloves garlic, chopped 
• 1 1/4 cups couscous (I used French)
• 1 14 oz can vegetable broth
• 2/3 cup golden raisins 
• Salt and pepper 
• 1 bunch swiss or rainbow chard, stems and leaves chopped separately 
• 1 15 oz can chickpeas, rinsed 
• 2 oz crumbled feta cheese 

DIRECTIONS: 

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. 
2. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt. 
3. While the couscous is simmering, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. 
4. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Difficulty: Medium
Time: 20-25 minutes total
Source: http://www.rachaelraymag.com/Recipes/