Welcome I had some positive results from my simple summer suppers series a couple of weeks ago. It’s just like I’ve been saying: people want real food for real life! So we’re going to do a Three for Thursday special with three more great recipes to keep our summer suppers simple.
We didn’t do a Two for Tuesday this week and I won’t be on the blog tomorrow, so what better way to send you off on the weekend than to give three more recipes for your simple supper stash! Enjoy!
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Food For Thought I don’t really have a message to share with you today, other than I’m going to take some time this weekend to clean up some of the blog. This means I’ll actually be deleting some “clutter posts.” I write almost every day, because I enjoy it, but in reflection, I realize some of my posts are, well, junk. I have already deleted a few of them, but posts getting no traffic from social media or show no interest, I’m probably going to delete. That means I will also need to delete some recipes from the index pages. Don’t worry, all your favorites are staying!
I’ve been blogging now for about 15 months and I’ve learned a lot. I still have growth to make, without a doubt. But a lot of my newer stuff is better than my beginning posts because I’m learning as I go. Having said that, I will probably never delete my first week’s worth of posts. Those are my growth markers and, more importantly, they give a lot of information to my backstory and why faith-family-food came to be.
But I hate clutter. If it were up to me, our house would be clutter-free. But I share my space with two other people that are less disturbed by clutter. And I love them more than I love a clutter-free home. But when it comes to my blog and website, I can clear the clutter as I see fit. Right now, for me, that means I’m going to remove some posts I consider to be wasting space. I doubt you even notice anything has been done, but I’ll feel better about it.
So, enjoy your weekend and the three recipes I have for you today.
Today’s Scripture Hebrews 12:1-2 1 the race 2
Today’s Recipes We like to keep our summer suppers simple around here. That means lots of fresh, seasonal vegetables, meal salads, light soups, and sandwich suppers. The three recipes I have for you today take advantage of meal prep, if you’re into that, along with tasty summer vegetables. They’re not too heavy as we face summer heat or nightly sports activities. And most importantly, they taste great!
Low Carb Cobb Salad with Homemade Blue Cheese Dressing (6-8 servings; Leftovers are great for tomorrow’s lunch!)
- 4 eggs
- 4 strips bacon
- 2 heads Boston lettuce
- 12 oz deli turkey
- 4 plum tomatoes (I have a severe tomato allergy, so I use red bell peppers in my salad)
- 2 avocados
- 1 cup low fat buttermilk
- 1/4 cup light mayonnaise
- 1/2 cup blue cheese crumbles
- salt and pepper, if desired
Place eggs in saucepan with water to cover the eggs and a pinch of salt. Bring to a hard boil. Remove from heat and cover with lid. Let stand 15 minutes. Drain and run under cold water. Allow to cool completely before peeling. Hard-boiled eggs are a great meal prep step. I boil a large batch of eggs at the beginning of the week and then use for recipes throughout the week, breakfast, lunch, dinner, and snacks! After eggs are cool, don’t peel and store in an airtight container in the refrigerator for 5-6 days.
Fry bacon crisp in skillet. Remove to paper towel to drain.
Tear lettuce into bite-size pieces and place in large salad bowl. Peel cool eggs, chop, and place on lettuce. Chop deli turkey, tomatoes, and avocados and add to salad. Crumble bacon on top.
Whisk together buttermilk and mayonnaise. Stir in blue cheese. Taste, season with salt and pepper if desired. Serve with Cobb salad.
If you don’t like blue cheese dressing, feel free to serve your Cobb Salad with your favorite dressing, but blue cheese is traditional and a creamier dressing usually goes better with this salad.
Chicken and Couscous Salad with Corn and Avocado on Baby Spinach
- 2 boneless, skinless chicken breasts (about 1 pound total)
- salt, pepper, bay leaves
- 1 4.7 oz box of pearl couscous (I use Near East brand)
- 4 green onions
- 2 cups corn kernels, fresh, frozen, or canned (if using frozen, thaw; if using canned, drain well)
- 1 large red bell pepper, diced
- 2 avocados, diced
- 1/4 cup olive oil
- 1 lime, juiced
- 6 ounces baby spinach
Place chicken in saucepan. Add water to cover, along with salt, pepper, and a few bay leaves. Place lid and bring to a boil. Reduce heat to a simmer and cook 5-6 more minutes. Turn off heat and allow chicken to stand, covered for 15 more minutes to finish cooking. Remove chicken to cutting board to cool completely. This is another meal prep step. You can boil a bunch of chicken breasts earlier in the week, cool completely, then place in lidded containers in the refrigerator and store up to 5 days.
Prepare couscous according to package directions. Allow to cool completely.
In large salad bowl place green onions, corn, bell peppers, and avocados. Add cooled couscous. Chop chicken into bite-sized pieces and add to salad. Drizzle olive oil and lime juice over entire salad. Toss to coat. Serve over a bed of baby spinach leaves. A very light, yet filling, summer supper.
Broccoli Corn Chowder with Bacon and Pepper Jack Cheese (about 8 servings)
- 6 slices bacon
- 2 tsp olive oil
- 1 medium onion
- salt and pepper
- 1/4 cup flour
- 2 cans low-sodium chicken broth (I use my own homemade chicken stock from when I boil whole chickens)
- 3 small russet potatoes, peeled and diced
- 2 heads of broccoli, cut into florets
- 2 cups fresh corn kernels (can also use canned or frozen)
- 1 tsp red pepper flakes
- 2 cups milk
- 2 cups pepper jack cheese, shredded
Heat oil in large Dutch oven. Cut bacon into bite size pieces and add to hot oil, stirring occasionally. When bacon is crisp, remove to paper towel to drain.
Dice onion and add to bacon drippings in pot. Add a pinch of salt and a couple grinds of fresh black pepper. Cook onion until golden brown. Add flour and stir about 30 seconds.
Add broth and potatoes to pot. Bring to a boil. Reduce to simmer and continue to cook potatoes until tender, about 10 minutes.
Add broccoli, corn, red pepper flakes, and milk. Stir and cook an additional 10-15 minutes, until broccoli is tender. Stir occasionally to prevent scorching on the bottom.
Remove pot from heat and stir in cheese until melted. Serve with crumbled bacon on top.
Great Products available on Amazon to make these dishes even more simple!
I have this Rubbermaid Easy Find Lids Food Storage System, 42-piece set, which makes it easy to find the perfect size container. They are also easy to store in the cabinet when not in use and they’re stackable in the fridge, freezer, or pantry.
You can also try this 10-piece Rubbermaid Brilliance Food Storage System or this 9-piece Glass Food Storage Container Set.
Looking for some simple, stylish salad bowls? Check these out: