Tag Archives: onions

Grill Chicken Salad with Roasted Vegetables

Roasted Veggie & Grilled Chicken Salad 015

Spring won’t quite spring in my neck of the woods, and I have a hard time eating a cold salad when it’s cold.  I need something warm…. enter this salad.  Tender grill chicken, with roasted veggies, perfect for lunch or dinner!

Roasted Veggie & Grilled Chicken Salad 005

Just look at the color of those veggies – they make you think spring even when it’s still freezing outside! Red onion, squash and peppers are my favorite veggies to grill or roast.  Lots of times I’ll grill or roast extra, because if you have leftover chicken, you can dice up a little chicken add some the veggies, use a flatout or a couple tortilla and make a barbecue pizza or a Mexican quesadilla! Perfect when you’re looking for a quick meal, and if you’re already grilling or roasting veggies make extras so they’re ready whenever you need them. I had some asparagus that needed using, so it went on the sheet pan with everything else

Roasted Veggie & Grilled Chicken Salad 007

Pop all your veggies on a sheet pan, drizzle with olive oil, salt & pepper, roast on 425 for 15-20 minutes and they are done.  Meanwhile, grill marinaded chicken on a grill pan.  I used the same marinade on the chicken as I did in this recipe . When everything is done, drizzle on a Honey Balsamic Vinegar Dressing and you’re done! You might think you don’t need the dressing and it would probably be fine without it, but soooooo much better with it.

Grilled Chicken with Roasted Vegetable Salad


1 lb. chicken breast, cut into 4 pieces

juice of one lime

2 TBSP. olive oil

2 cloves of garlic, roughly chopped

2 green onions, roughly chopped

salt & pepper

Combine everything together and let marinade at least a couple hours, but not more than 6 hours.  Grill on grill pan or outside grill for 5 minutes on each side or until done.

Roasted Vegetables

1 red onion. sliced

2 bell peppers, sliced

2 squash/zucchini, cut into 1/2 inch coins

1 bunch of asparagus, cut into 1 inch pieces

On a large sheet pan, place all the vegetables, drizzle with a 1 TBSP of olive oil, and salt, pepper and toss together. Put in a preheated 425 degree oven and roast for 15 – 20 minutes until everything is tender.


1 TBSP olive oil (Use a little less o.o. than normal because you’re veggies will have a little oil on them, so now it won’t be oily tasting)

3 TBSP Balsamic Vinegar

1 TBSP honey

salt & pepper

Combine everything together in a jar and shake to combine.

In a bowl, add a portion of the veggies, the chicken and drizzle with dressing

Grilled Chicken Fajitas



These fajitas were sooo good and healthy!  The meat was juicy and the peppers and onions were still crisp, plus the smoky taste from grilling everything.  Served on the low carb wrap, that was big but on 80 calories, so it was a total win.  I used just a little pepper jack cheese to top them off and that just tied everything together.


Start out by making a marinade, with Worcestershire sauce, olive oil, garlic, cumin, chili powder, lime juice, salt and pepper.



Divide the marinade in half, half in a bag with the sliced up chicken and keep half in the bowl for the veggies.


Let everything sit in the frig for a few hours. Then on the grill (I used a grill pan) start out grilling the chicken for few minutes, then add the onions & peppers


Then turn the chicken and toss the onions & peppers and cook until the chicken is done and put everything in the veggie bowl



Serve on low carb tortillas and top with a little cheese!

Grilled Chicken Fajitas

1 lb. chicken breast, cut into strips

1 onion, cut into  strips

2 to 3 bell peppers, cut into strips

1/4 cup of olive oil

3 Worcestershire sauce

3 cloves of garlic, minced

juice of 2 limes

1 TBSP Cumin

1 TBSP Chili Powder

1/2 tsp red pepper flakes

salt & pepper

4 low carb tortilla

4 oz. pepper jack cheese (optional)

Put the chicken breast in a zip top bag and in a bowl combine  olive oil, Worcestershire sauce, garlic, lime juice, cumin, chili powder, red pepper flakes, salt and pepper. Pour 1/2 the marinade over the chicken and put peppers and onions in the remaining marinade in the bowl. Refrigerate at least and hour.  In a grill pan or skillet, over medium heat, add the chicken and cook for 3 minutes, then add peppers and onion mixture.  Turn chicken after 5 minutes and toss peppers and onions at the same time. Continue to cook for another 3 to 4 minutes until chicken is done and veggies are starting to soften.  Serve in tortillas and add cheese if using

Salisbury Steak

Salisbury Steak

Nothing says comfort food like hamburger, gravy and mushrooms!  As I’ve said before, there’s a chill in the air and it’s time for some chilly weather food to come out.  This dish is affordable, comforting, warm and just plain good.


Start by chopping up some onion, adding bread crumbs, egg, salt and pepper.  Shape into oval shaped patties, brown the patties

Salisbury Steak & Chicken Stir fry 004 Salisbury Steak


Salisbury Steak

then add in strained canned mushrooms ( you can use fresh, but I like to be able to create dishes from shelf stable ingredients)


Salisbury Steak

Add butter, stir in some flour

Salisbury Steak

cook a little longer, then add mushrooms and  beef broth

Salisbury Steak


add patties back in


Salisbury Steak

and finish cooking them  off in the gravy mixture



Salisbury Steak

1 lb. ground beef

1/2 medium onion, chopped finely

1/3 cup bread crumbs

1 egg, beaten

salt & pepper

2 cups beef broth

1 can mushrooms, drained

3 TBSP butter

3 TBSP Flour

Add ground beef, onions, bread crumbs, eggs, salt & pepper to a bowl, mix until combined and shape into 4 ovals patties.  Fry about 5 to 10 minutes per side, until brown.  Remove from the pan and add butter to pan, then add flour, scraping the pan, cook for 3 to 5 minutes until it’s starts to get dark.  Add mushrooms, stir and cook for another 2 minutes, then pour in beef broth and stir to combine. Slide in the patties and cook for another 10 minutes or until patties are done.