Salad Pockets

I'm the biggest salad junkie. So my favorite things today are these salad pockets! They're perfect because it's not a lot of bread. Make your salad and stuff it in. On their website they have different recipes for breakfast, lunch & din din.

Find it here.

Healthy Chicken Pot Pie

Grilled Chicken and Spinach Quesadillas

I love Spinach anything.

Ingredients

• 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
• 4 cups baby spinach (about 3 ounces)
• 1 1/2 cups grated Monterey Jack (6 ounces)
• 4 large flour tortillas (I always do whole-wheat)
• 1 avocado, diced
• 1/2 cup store-bought fresh salsa
• 1/4 cup sour cream

Directions

1. Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese. Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
2. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa, and sour cream.

Ravioli with Apples & Walnuts

Oh, hey there! Good news... I'm alive!

Ingredients

1 pound cheese ravioli (fresh or frozen)

2 tablespoons olive oil

1/2 cup walnuts, roughly chopped

1 crisp apple (such as Braeburn or Gala), cut into matchsticks

1/2 cup fresh flat-leaf parsley, chopped

Kosher salt and black pepper

1/4 cup grated Parmesan (1 ounce)

Directions

Cook ravioli according to the package directions. [need timer]

Meanwhile, heat oil in a medium skillet over medium heat. Add walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes. [need timer]

Add apple, parsley, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Spoon over ravioli and sprinkle with Parmesan.