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The most important part of the layering is making sure the dressing and the spinach (or whatever ‘leaf’ you choose) don’t touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you’re ready to eat, just shake it up.
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Chicken Gyros....this is an excellent recipe!
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spinach, chicken, pasta casserole... wonderful & easy weeknight meal.
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Crockpot Salsa Chicken... Ingredients: 1 pound boneless, skinless chicken breasts 1 can cream of chicken soup 1 cup salsa 1 package taco seasoning 1 cup sour cream Directions: 1. Mix soup, salsa and taco seasoning in the bottom of your crockpot. Sink chicken breasts into the mixture, covering completely. Cook on low for 5 – 6 hours depending on size of chicken breasts. 2. Remove chicken, shred and return to the crockpot. Add sour cream and mix well. Heat until everything is warmed through. Enjoy!
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