Turkey Cobb Salad

This salad is so easy and so good. The perfect dinner for the end of a spring day spent outside enjoying all that this season has to offer. It may be a salad but this meal doesn’t leave you wanting more as it is chock-full of great ingredients. You can easily throw the whole thing together in 20 minutes and there is no need for a side (besides perhaps a couple slices of rustic bread).

Mom friends, this is an easy meal to adapt for a toddler. I just add a little more of everything except the lettuce and serve it to them deconstructed. So easy and my little one loves it.

Enjoy!

Turkey Cobb Salad
Adapted from Everyday Food

4 slices bacon
1 small turkey cutlet
3 T red-wine vinegar
3 T olive oil, divided
1 t Dijon Mustard
1/2 head romaine lettuce, chopped
2 small handfuls of baby spinach leaves
1 ripe avocado, diced
1/2 c goat cheese, crumbled
1 hard-boiled egg, diced
2 Roma tomatoes, diced
Salt and pepper to taste

Place bacon on broiler-proof pan. Turn broiler on high and cook approximately 2 minutes per side. Watch it closely as it will burn quickly. When the bacon is done cooking, roughly chop it.

While your bacon is cooking, heat 1 tablespoon of olive oil in a small pan. Season the turkey cutlet with salt and pepper and add to pan. Brown the turkey cutlet on both sides and continue cooking until the internal temperature reaches 165° or there is no pink on the inside of the cutlet. Chop and set aside.

Combine the vinegar, oil and dijon mustard in a small bowl. Set aside.

Divide  the lettuce, spinach, avocado, goat cheese, egg, and tomatoes between two salad bowls or plates. Top with the bacon and turkey, then drizzle both with your salad dressing.

Serve immediately.

Serves 2.

Black Bean Mexican Casserole

I love an easy week night meal. And, honestly, it is the key to survival these days. They may not be able to read a clock just yet, but somehow my little ones seem to intuit it is 6 o’clock and thus begins that tenuous dance to keep everyone calm, fed, and happy all as bedtime nears (and around here it involves some literal dancing).

This dinner is a no-fail, budget-friendly crowd-pleaser. It comes together in about 15 minutes (depending on how fast you chop) and then bakes in the oven for another 20 minutes. I’ve been known to assemble it at naptime then pop it into the oven for a quick and easy dinner that only needs a side of fruit or a big salad to round out your meal.

Enjoy!

Black Bean Mexican Casserole
Adapted from A Cup of Jo.

1 T extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced
1 jalapeño pepper, minced
1.5 t chili powder
1 t cumin
1/2 t salt
1/2 t pepper
1 14.5 oz can no salt added diced tomatoes
1 6 oz can tomato paste
1.5 c frozen corn
2 15.5 oz cans of no salt added black beans, washed and drained
5 oz baby spinach, roughly chopped
8 corn tortillas
2 c mexican blend shredded cheese
fresh cilantro, roughly chopped

Preheat oven to 400°. Prepare a 9×13 baking dish by greasing it with cooking spray.

In a large skillet, heat the olive oil over medium heat. Add the onion and jalapeño and sauté until onion begins to become translucent. Add spices and continue cooking until the spices are fragrant.

Add the tomatoes, tomato paste, corn, and beans to pan. Stir to combine and cook for an additional 1-2 minutes.

Stir in the spinach and continue cooking until the spinach wilts. Turn off the heat on your stove.

Spoon 1/3rd of black bean mixture into the bottom of your baking dish. Top with 4 corn tortillas (they will overlap a bit). Spoon another 1/3rd of the black bean mixture on top of the corn tortillas then sprinkle with half of the cheese.

Place the last 4 corn tortillas on top, then add the remaining black bean mixture and sprinkle with the remaining cheese.

Bake for 20 minutes.* Remove from oven and sprinkle your fresh cilantro over the top.

Serves 6.

*If you made this ahead, cover the casserole with aluminum foil and heat in the 400° oven for 15 minutes covered and 15 minutes uncovered.