Category: Recipes

Cajun El Paso Grill

Post author By Carma Spence
Post date August 21, 2014

This recipe is courtesy of Chef Laura, Head Chef at Just salad, an international healthy fast food chain focused on green living through healthy diet and lifestyle.

Ingredients:

Romaine
Iceberg
6 pieces of Cajun Grilled Shrimp (we use a paprika based spice and a little bit of oil to grill our shrimp)
1/4 of an Avocado
3 oz Grape or Cherry Tomatoes
1 oz Black Beans
1 oz Corn
1 tsp Cilantro
1 oz Onion Crunch (or Crunchy Onions)
1.5 oz Pepper Jack Cheese

Directions:

Southwestern satisfaction is just a salad away with Romaine, Iceberg, Cajun Grilled Shrimp, Avocado, Tomatoes, Black Beans & Corn, Onion Crunch and Pepper Jack Cheese paired with Chipotle Vinaigrette.

Just toss together and enjoy!

Tags salad

Recipes

Thai-Tastic Lettuce

Post author By Carma Spence
Post date August 19, 2014

This recipe is courtesy of Chef Laura, Head Chef at Just salad, an international healthy fast food chain focused on green living through healthy diet and lifestyle.

Ingredients:

4 oz Iceberg
2 oz Red Cabbage
3 oz Grilled Chicken
2 oz Black Beans
1.5 tsp Cilantro
3 oz Shredded Carrots
1 oz Unsalted Peanuts

Directions:

Take some inspiration from the East with an Iceberg-Red Cabbage Mix paired with Grilled All-Natural Chicken, Black Beans, Cilantro, Shredded Carrots and Unsalted Peanuts dressed in Sweet & Creamy Sriracha.

Just toss together and enjoy!

Tags salad

Recipes

Buffalo Caesar

Post author By Carma Spence
Post date August 17, 2014

This recipe is courtesy of Chef Laura, Head Chef at Just salad, an international healthy fast food chain focused on green living through healthy diet and lifestyle.

Ingredients:

5 oz Romaine lettuce
3 oz Grilled Chicken
1.5 oz shaved Parmesan
2 oz multigrain croutons
2 oz celery
3 oz shredded Carrots

Directions:

Spice up lunchtime with a combo that pairs Romaine and Grilled All-Natural Chicken with Shaved Parmesan, Multigrain Croutons, Celery and Shredded Carrots with Spicy Buffalo Dressing.

Just toss together and enjoy!

Tags salad

Recipes

Spring Booty Slimdown

Post author By Carma Spence
Post date August 15, 2014

This recipe is courtesy of Chef Laura, Head Chef at Just salad, an international healthy fast food chain focused on green living through healthy diet and lifestyle.

Ingredients:

2.5 oz of Romaine
2.5 oz of Kale
1 oz of Pirate’s Booty
2 oz grilled turkey bacon (you can purchase the “turkey bacon bits” too!)
4 steamed Brussels Sprouts
2 spears steamed Asparagus
2 oz sliced radishes

Directions:

Gear up to wear less with this healthful combination of Romaine and Kale tossed or chopped with Turkey Bacon, Steamed Brussels Sprouts, Asparagus, and sliced Radishes with Pirate’s Booty thrown in for crunch and Low-Fat Horseradish Chive dressing.

Just toss together and enjoy!

Tags salad

Recipes

Tuna Alfredo Casserole

Post author By Carma Spence
Post date May 6, 2013

I’d been craving tuna fish casserole for awhile, but didn’t have all the ingredients I normally use. So I did a little experimentation and came up with a new twist on a classic dish.

Ingredients:

1 package pasta
2 5-oz cans chunk light tuna packed in water
1 package mixed veggies
1 jar alfredo sauce
2 cups shredded cheese

Directions:

Cook the pasta until it is al dente. Strain and set aside.
While the pasta is cooking, drain the tuna fish and set aside.
Cook the veggies so they are soft and ready to eat.
Preheat the oven to 350 degrees.
Prepare a large baking pan by spraying with cooking spray or rubbing with butter or shortening.
Layer half the pasta along the bottom of the pan. On top of that layer, sprinkle half the tuna. Then place half the veggies over that. Pour half the alfredo sauce over those layers and top with half the cheese.
Repeat the layering process with the remainder of the pasta, tuna, veggies, sauce and cheese.
Bake for about 20 to 30 minutes, until small bubble form on the sides and the top layer of cheese is melted and slightly browned at the edges.
Allow to cool for a few minutes before serving.

Tags casserole, dinner, seafood, tuna

Creative Cookery Recipes

What to do with stale bread? Make Strata!

Post author By Carma Spence
Post date April 29, 2013

One of the timeless kitchen creativity questions is what to do with crusty, hard stale bread. French toast comes to mind first for me, but I don’t always want to have that for breakfast. Another option is a dish called Strata.

I had a bunch of hard rolls that had just gotten too, well, hard. I had some ground beef and didn’t really feel like hamburgers, so I went to the store to gather some ingredients to make a strata. They had sliced mushrooms and a spinach salad mix on clearance, and so the following recipe was born. De-lish!

Beef Strata with Mushrooms and Fresh Spinach

Tags Beef, stale bread, Strata

Recipes

Abuela’s Stuffing + My Modifications

Post author By Carma Spence
Post date November 24, 2011

One of my favorite Thanksgiving dishes growing up was the stuffing my abuela made. I try to make it each year, but like every other recipe, I can’t leave well enough alone. This year, I felt inspired to document my little Carma-izing journey of my grandmother’s stuffing recipe and share it with you.

Ingredients:

1 loaf of toasted stale bread
1 medium or half a large onion
1 lb ground meat (beef, sausage or both)
1 container sliced fresh mushrooms
1 small can olives
2 large eggs
Poultry seasoning (to taste)
Milk or chicken broth

Directions:

Step One: Prepare the bread

You need one loaf of toasted stale bread to make the stuffing. Abuela usually used french bread or sourdough. This year I found a loaf of multigrain bread with flax and pumpkin seeds and decided to use that.

Tags bread, side dish, Thanksgiving