(This post contents recipes for BBQ Ranch Chicken Salad, and Butternut Squash Lasagne Roll-Ups)
The BBQ Ranch chicken salad was supposed to be last night’s dinner. However I wasn’t home and James only have Chicken on Salad. So I made the dressing this morning to use for my lunch, so I’ll include that recipe here instead of last nights blog.
BREAKFAST: Homemade Granola and Milk
Just can’t go wrong with this at the moment! I just LOVE it! And I’ve made more Yoghurt as well, so I will be adding that again!
SNACK: Fruit Smoothie
Making healthy…or more healthy…by using spinach and chia seeds in it as well!
LUNCH: BBQ Ranch Chicken Salad
This was top!! It was so good! I will definitely have this again and even just make the dressing on it’s own again as well! This recipe was originally on Bless This Mess and she does it a little different and adds a few other things as well…why not check her out if you’re looking for a bit more. I also halved the recipe for just the two of us…but the dressing will probably last for about a week, it makes tons!
BBQ Ranch Chicken Salad
For the Dressing
-1/4 cup sour cream
-1/4 cup mayonnaise (can be substituted for plan yoghurt – especially your homemade stuff!)
-1/8 cup buttermilk
-1/6 cup barbecue sauce
-1/8 tsp garlic powder
-1/8 tsp onion powder
-1/4 tsp dried dill
-2 hearts Romaine lettuce (we used baby spinach)
-1 Cucumber, diced
-1/2 green pepper, chopped
-2 chicken breasts, bbq’d from night before
Dressing: add all ingredients together and whisk together until smooth
Salad: add veggie together in a bowl and toss. Add chopped chicken on top. Dress lightly just before serving.
DINNER: Butternut Squash Lasagne Roll-Ups
This was so good! I’ve never been much of a squash fan (other than a good ol’pumpkin pie!) so I was a bit skeptical but gave it a go anyway, and it turned out delish! This recipe is also from Bless This Mess. Sorry, I forgot to take a picture of this one!
Butternut Squash Lasagna Roll-Ups
-3 Tbsp butter
-1/4c whole wheat flour
-2 cups whole milk
-salt to taste
-2 cups finely pureed cooked butternut squash, well salted
-9-12 lasagna noodles, cooked
-1/3 cup shredded Parmesan Cheese
-1 cup shredded mozzarella
1. Preheat oven to 375F and grease a baking dish
2.In a medium sauce pan melt the butter over medium heat. Once the butter melts add in the flour and stir until it’s all combined. Let the butter and flour cook for about 30 seconds. Then slowly whisk in the milk. Add a dash of nutmeg and the salt to taste. Whisk over medium heat and allow just to start bubbling. Cook another 2 minutes then remove from heat.
3.To assemble the roll-ups, lay out the cooked lasagna noodles on a counter top. Spread about 2 Tbsps of the Squash puree over the top of each then sprinkle with the Parmesan Cheese. Start at one end and roll the noodle. Place the rolled noodle, seam side down, on to a greased baking dish. Repeat with remaining noodles.
4. Once all the noodles are in the dish, pour the sauce over top. Sprinkle the mozzarella evenly over the top then bake for 20-30 minutes until the cheese is melted and everything is hot and bubbly. Allow the dish to rest for 5 minutes before serving up.
We decided to make our sauce a cheese sauce, which we think was a brilliant idea. Make the sauce as directed, then just add in some grated cheese and allow to melt.
Also, we didn’t have mozzarella, but cheddar cheese worked just as nicely!