Chef salad

Chef salad
Chef salad

If you look at our meal plans for the last several months, this tasty chef salad is the dinner you’ll find most often. We’ve gotten into the habit of having salad for dinner at least twice a week — and this is my go-to salad.

If you’re looking for quick meals during the week, you can prep the veggies and hard-boil the eggs on the weekend. Then, all you have to do is combine all the ingredients and you’re ready to eat! Another easy option is to use leftover rotisserie chicken in place of the deli ham. Either way, it’s delicious.

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Broccoli potato egg bake

Broccoli potato egg bake
Broccoli potato egg bake

I made this broccoli potato egg bake for brunch this morning, and Michael and I really liked it. I found the recipe in a special Taste of Home brunch magazine, but made a few changes, including increasing the amount of broccoli. It’s a pretty healthy recipe, so you’ll be able to enjoy it guilt free.

The recipe is easy to make, so it would be a great choice for a brunch party! We’re also hopeful that the leftovers will be a delicious breakfast for tomorrow morning.

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Cobb salad with homemade lemon vinaigrette

Cobb salad with homemade lemon vinaigrette
Cobb salad with homemade lemon vinaigrette

I’ve made Cobb salad several times this spring (and finally summer), and it’s a great main dish salad. Wikipedia tells me that the best way to remember the ingredients in Cobb salad is with the mnemonic EAT COBB: Eggs, Avocado, Tomato, Chicken, (green) Onion, Bacon, and Blue cheese.  I usually end up making a couple changes from that (like ham instead of bacon), but it’s still delicious!

The salad dressing for this recipe is also fabulous. We haven’t been buying salad dressing at the store lately — most of it has high-fructose corn syrup in it, and if it doesn’t it’s simple enough to make myself. The fresh tang of the lemon makes this a great dressing for summer salads.

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Swedish pancakes

Swedish pancakes (served with sausage)
Swedish pancakes (served with sausage)

I was first introduced to this family recipe by Michael when we started dating, and it’s really good. He’s previously posted it on his website, so, without further ado, I’m just going to share his description and recipe for these delicious pancakes:

“Swedish people love their Swedish pancakes. Being that I am an ethnic Swede (though not full blooded), I also love Swedish pancakes. Personally, I hate normal pancakes more than almost anything in the whole world, but I really like Swedish pancakes. Despite what people will tell you, Swedish pancakes are not difficult to make. For Swedish pancakes, you will need the following ingredients.”

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Chicken & egg omelet on rice (Oyako Donburi)

Chicken & egg omelet on rice (Oyako Donburi)

This Japanese recipe makes a quick and easy meal, and it’s a great way to use leftover chicken. You can also choose whatever vegetables you like — the original recipe called for shiitake mushrooms, but I used peas instead.

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Ham and red pepper frittata

Ham and red pepper frittata

Michael and I have declared Saturday mornings to be brunch mornings — it’s the only day of the week where we have time to actually cook breakfast. But we still like to have some simple but delicious recipes for lazy Saturday mornings, and this frittata we made yesterday morning is both simple and delicious.

Frittatas are great because they are quick and easy to make, and they allow for you to substitute almost anything you have on hand into the filling. For this frittata, we used some leftover cooked ham we had in the fridge, as well as some red peppers and onions. We both gave it two thumbs up, and will definitely be making more frittatas in the future.

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