Summer Salads

 Yellow bell pepper

Red bell pepper

Green bell pepper

Cucumber

Red onion

Tomato avocado

Sunflower seeds

Salt and pepper

Light Italian dressing

Diced chicken 

Instruction

Mix all together.

Our Family’s Favorite Taco Salad

Ingredients:
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
1/2 cup water
1 head iceberg lettuce
Tortilla chips
Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc

Directions: 
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes.
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice, if you choose (I like to use more Catalina dressing, my kids love ranch, my mom likes to use just salsa, and my husband likes to mix salsa and ranch dressing together to make a “salsa ranch”).

Ingredients:
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
1/2 cup water
1 head iceberg lettuce
Tortilla chips
Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc

Directions: 
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes.
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice, if you choose (I like to use more Catalina dressing, my kids love ranch, my mom likes to use just salsa, and my husband likes to mix salsa and ranch dressing together to make a “salsa ranch”).

Chicken Burrito Bowls

Ingredients:
2 cups cooked chicken, shredded (I used this Slow Cooker 3 Ingredient Chicken)
2 cups rice, cooked (you can use white rice, brown rice, or even quinoa)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 roma tomatoes, diced
1 green pepper, diced
1 onion, diced
1 avocado, diced
4 cups Romaine lettuce, shredded
(You could also top with your other favorite ingredients: green onions, olives, banana peppers, jalapenos, sour cream, guacamole, salsa, etc)
Homemade Greek Yogurt Chipotle Dressing

Directions:
To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with the chipotle dressing or your other favorite dressing (I sometimes mix salsa with ranch salad dressing and it’s yummy too!). It doesn’t get any easier than that!

Makes 4 servings.

Slow Cooker Santa Fe Chicken Salad

Author: Six Sisters Stuff

Prep time:  10 mins

Cook time:  6 hours

Total time:  6 hours 10 mins

Serves: 8

Ingredients

• 2 lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies, not drained
• 15 oz can black beans, drained
• 1 cup frozen corn
• 1 medium zucchini, diced
• ¼ cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• salt to taste
• 8 cups spinach or your favorite kind of lettuce
• 1 Avocado

Instructions

1. Place your chicken breasts on the bottom of the slow cooker. On top of the chicken dump in the chicken broth, beans (drained), corn, tomatoes, cilantro, zucchini, garlic powder, onion powder, cumin, and salt in the crock pot.
2. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over spinach or lettuce. Serve with avocado slices on top.
3. (You can add our favorite dressing if you want.)

Fajita Salad

Author: Six Sisters Stuff

Recipe type: Main Dish, Side Dish

Cuisine: Mexican

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 4-6

Love fajitas, but not the calories? This fajita salad is for you!! Fresh romaine, corn, olives, chicken, tomatoes, red onions and peppers make it delish!

Ingredients

• 1-2 cups diced chicken
• 1 tablespoon olive oil
• 1 green pepper, sliced
• 1 red pepper, sliced
• ½ red onion, sliced
• ½ 1.25-oz package taco seasoning
• 1 fresh bunch romaine lettuce, chopped (or 1 bag)
• 1 cup corn (I used fire-roasted canned corn, drained)
• ½ cup sliced olives, drained
• 2 roma tomatoes, diced
• Chipotle Southwest Dressing or Chipotle Ranch for topping (I used the low fat version)

Instructions

1. In a large skillet over medium heat, brown chicken in olive oil.
2. Add in peppers and onion until they start to get a little bit tender (you don't want mushy peppers on your salad).
3. Remove from heat and stir in taco seasoning.
4. In a large bowl, combine lettuce, corn, olives, and tomatoes. Add in the chicken and peppers.
5. Serve with Chipotle dressing.

Notes

*Serving suggestion: top with crunchy tortilla strips

~Hot Taco Salad

Hot Taco Salad

 

2 1/2 pounds ground beef
1 pkg taco seasoning
1 canned tomatoes with juice
1 cup ketchup
1 1/2 t. chili powder
1/4 c. taco sauce
1 can tomato soup
lettuce
Fritos
dice tomato
shredded cheddar cheese
sour cream
sliced olives

 

Brown ground beef and drain off any excess grease

Mix in the taco seasoning, canned tomatoes, ketchup, chili powder, taco sauce, and tomato soup.

Allow mixture to simmer for 20 minutes

To make salads, place lettuce on each plate followed by Fritos and meat mixture.  Then top each salad with desired remaining toppings.