What We’re Eating: BLT Salad

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We are still LOVING Plan to Eat. That 5 ‘o clock hour is so much better since I can link our meal planner to my Google Calendar, which sends me my Daily Agenda every morning at 5 a.m. When I wake up, I know exactly what my plan is for the day. (Implementing aforementioned plan is a different story.) Love it! If you want to sign up for a PTE trial and take my friend Kat’s Meal Planning Boot Camp, you’ve got nothing to lose but stress! (Note: Excuse the non-pro pics. Camera phone is the quickest to capture these pics.)

Changes and Suggestions
I love trying new recipes, but don’t like to spend too much time on prep. Trader Joe’s bagged greens that are already chopped is a time-saver. We love bacon, but don’t eat much of it, and especially don’t always have it at hand, so the sub for that is bacon bits. (If you leave the bacon out, it would technically be a LT salad instead of BLT salad.) I know, it’s not the same, stop yelling at me. :p Instead of doubling the feta to 8 oz, I just used 6 oz since that is how much is in the TJ’s container. Canned corn would work if you don’t have fresh corn on the cob.

Do not just make the 2 servings that is in the original recipe (I changed it to 4 servings down below). You might not want to put all the extra avocados in if you’re making more, only because you don’t want to eat brown avos in your salad. Go big and make a ton of this salad because there are quite a bit of ingredients to prep, so you want to make the most of your time in the kitchen. Plus, everyone loves it and will want more anyhow. I found that 1 pint of tomatoes for the 2 servings was a bit too much, so even having 1 pint for the 4 servings would be sufficient, unless you LOVE grape tomatoes, than go for it!

Happy bellies all around!

On this particular evening, we had guests over for dinner AND I was bringing a meal for another family of six (one is a baby), so if you are looking for something literally to “throw together”, this would be the recipe!! We also had baked potatoes and chicken tacos from TJs.

– Joyce

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Total time: < 25 minutes
Serves: 4


  • 4 cups butter lettuce, chopped
  • 4 cups arugula, chopped
  • 1 pint grape tomatoes, quartered
  • 8 slices thick-cut bacon, fried and crumbled
  • 1 1/2 cups sweet corn
  • 2 avocados, chopped
  • 6 ounces feta, crumbled
  • 2 1/2 tablespoons olive oil
  • 2 limes, juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Put all the ingredients into a large bowl and toss it all around.

*Younger kids can definitely help out with making this salad, especially if the bacon is already prepared ahead of time so no frying involved.

Simple Meal Planning - Plan to Eat

What We’re Eating: Cobb Salad

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We’ve been using Plan to Eat to do our meal planning recently. It has been awesome! My favorite thing is that I can see which recipes are frequently used, so I know everyone likes it. It is super easy to input recipes, too. My friend Kat has a Meal Planning Boot Camp which will help you avoid stress when anyone asks, “What’s for dinner?” Norm put cobb salad on the plan yesterday. Sure, you just cut up stuff and put it on the plate, but I would usually just put all the ingredients into bowls and then toss. Inspired by Pioneer Woman’s blog post with her cobb salad, I did this…

I only had 2 greens on hand, no chives or green onions around, and I used prepared chicken strips instead of making my own. I added olives at the end. I don’t know many people who like blue cheese, so of course, the girls got shredded cheese and dressing of their choice – ranch dressing for Emily and poppy seed dressing for Melody.

Norm found a good way to remember what ingredients goes in a cobb salad.

E = eggs
A = avocados
T = tomatoes

C = chicken
O = olives
B = bacon
B = blue cheese

Probably a given, but this is a recipe that is super easy to prep ahead of time if you don’t have a lot of time to prep before the meal.

Thumbs up all around!

– Joyce

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COBB SALAD recipe from Pioneer Woman with changes

Total time: It took me about an hour only because I kept stopping to reply to emails. That, and I was trying to figure out if I wanted to try making blue cheese dressing. :p
Serves: 8


  • Grilled chicken strips, diced (from Trader Joe’s)
  • Salt and pepper
  • Romaine lettuce, chopped
  • Butter lettuce, chopped
  • Plus other lettuce of your choice (we only had the above 2 kinds on hand)
  • 6 whole hardboiled eggs, peeled and sliced
  • 1 pound thin bacon, fried until crisp
  • 8 oz red grape tomatoes, halved
  • 2 avocados, removed from skin and diced
  • 1/3 cup blue cheese crumbles
  • Black pepper to taste
  • Blue cheese dressing, or any dressing
  1. Prepare all ingredients above as instructed.
  2. Arrange the three types of greens in a large bowl or on a large platter in three separate sections.
  3. Arrange eggs, bacon, tomatoes, and avocados in different piles.
  4. Pile the blue cheese crumbles in the center and sprinkle the whole salad with a little black pepper.
  5. Serve with blue cheese dressing!

BLUE CHEESE DRESSING recipe from Pioneer Woman with changes

Total time: 5 minutes
Serves: 12


  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup homemade buttermilk*
  • 2 dashes Worcestershire sauce
  • 4 oz blue cheese crumbles
  • 1 dash salt
  • 1/4 teaspoon black pepper
  1. In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and Worcestershire until smooth.
  2. Stir in blue cheese crumbles, salt, and pepper. Taste and add more seasoning if needed.
  3. Cover and refrigerate for at least 2 hours before serving. Flavors deepen as it chills!

20150127_182934*I didn’t have buttermilk on hand, so I used 1/4 cup milk and 1/4 tablespoon vinegar. I later realized that I did have some cream from when I made broccoli cheese soup last week. It still turned out decent, but a little milky.
*Bold instructions can be done by younger kids.

Here’s how my salad compared to Ree’s. I still need to work on presentation and photography. Any food bloggers reading this? :p

IMG_20150127_191623Simple Meal Planning - Plan to Eat

What We’re Eating: Shrimp Avocado Pasta Salad


Image Source: allrecipes.com

Shrimp. We like that.

Avocado. Like that too.

Pasta. We can always go for pasta.

Salad. What’s not to like?


We’ve tried this twice already. The first time we didn’t have avocado and bacon. The second time we did. Yum!!!

Try this! Unless you have seafood allergies. Then, please don’t try it. Or, just toss in some other meat. Unless you’re a vegetarian. Then, just skip the seafood and meat. It’ll still taste decent.

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Recipe: Raspberry Walnut Spinach Salad

Another one of Norm’s recipes.

-baby spinach leaves
-raspberry vinaigrette
-candied walnut pieces
-cherry tomatoes
-shredded carrots
-cucumber slices
-white mushroom slices
-crumbled feta cheese
-salt and black pepper

Use your own discretion in how much to put in. Some people like more of one thing than the others.salad

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Recipe: Tomato Feta Salad

With summer here already, we’ll post some salads to keep us cool.

-6 cups grape tomatoes
-<3/4 lb feta
-1 small onion, chopped
-3 T vinegar
-1/4 cup olive oil
-1 t salt
-1/2 pepper

*Half the tomatoes
*Crumble in feta
*Add remaining ingredients

I don’t know how many servings this is, but it makes quite a bit.

We’ll try to post photos for our recipes soon…the kiddos are keeping us a busier than we’re used to.

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