We had an excellent Easter. The girls got up and found their Easter baskets. We went and enjoyed a wonderful service at church and then went to my MIL’s for a nice Easter lunch. Later in the evening we went to my parents’ house for an Easter egg hunt.
I don’t know about you guys but I ate WAY too much yesterday. We had lots of good food for lunch. Ham, mashed potatoes, deviled eggs, mac & cheese and strawberry shortcake for dessert! Then, of course, an overload of chocolate.
I woke up today feeling very heavy and still full. So, I decided to make Brian & I a nice healthy salad for lunch. I like to call it the Damage Control Salad. After all that heavy food yesterday, it was nice to eat something light and healthy.
I seasoned some diced chicken breast with cajun seasoning and red pepper flakes. Then I chopped up some spinach & romaine lettuce. I topped the salad with some diced red bell pepper, sliced mushrooms, hard-boiled egg, crumbled feta cheese, homemade whole wheat croutons (recipe at the end of this post) and a little bit of western dressing. And a juicy, red apple on the side and a big ‘ol glass of ice water. AAAHHHHH…damage control, baby!
HOMEMADE WHOLE WHEAT CROUTONS
4 slices bread (great way to use up old bread)
2 T. parmesan cheese
1/4 t. oregano
1/4 t. celery salt
1/4 t. garlic salt
2 T. olive oil
Stack bread on top of each other. Cut into cubes. Place in large ziplock bag.
Add rest of ingredients and shake to coat well.
Place on cookie sheet & bake at 300 until crisp.
*This can take anywhere from 15 to 30 minutes or so depending on what kind of bread you use. I use Health Nut bread by Brownbury and it tends to take 30 mins or more. Just keep an eye on it. Homemade croutons are delicious and a cheap way to add some flavor to your salad or soups.