Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

It’s too hot to do much cooking, but this Mixed Greens Egg Potato and Chicken Salad doesn’t require too much time standing over the stove. You only have to boil the egg and the potato.  You can use leftover chicken if you have it, or grab a rotisserie chicken from the market.

I call it (in my head) Fairway Market salad, because that’s where I got the idea.  It’s pretty flexible, but the constants (at least for me), are the chicken, spinach (and/or mixed greens), boiled potato, and hard boiled egg.

Since it was too hot to roast a chicken, I got a rotisserie chicken and used that for my salad.

You can change it to suit your own tastes or whatever you have in the fridge. Substitute tuna instead of chicken, or use all spinach or all romaine instead of the mixed greens.  Try cooked corn kernels instead of the potato. The idea is to get a mixture of flavors and colors, rather than stick rigidly to a recipe.

If you want it vegetarian, or don’t have a cooked chicken, you can leave it out.  On a cooler day, make an extra chicken thigh and season it with lemon, garlic, olive oil, salt and pepper. I adapted the salad dressing recipe from Ina Gartner.

Spinach Egg Potato and Chicken Salad with Mustard Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Category: salad

Cuisine: American

one serving

mixed greens egg potato chicken salad

A healthy, summery salad, full of veggies. This is flexible, so add different vegetables, nuts, bacon, or cheese to suit your taste (and what's in your fridge).


  • One to two large handfuls mixed greens and/or spinach leaves (washed thoroughly and patted dry)
  • One large egg
  • One small potato
  • 1/4 cucumber, sliced
  • 4-5 grape tomatoes, sliced in half (or one small beefsteak tomato, sliced in wedges)
  • 1-2 slices prosciutto or cooked bacon (optional)
  • 3-4 sugar snap peas (string removed and cut up into chunks)
  • 1/3 C shredded cooked chicken
  • 1/4 tsp Dijon mustard
  • 1/4 tsp chopped garlic
  • 2 1/2 tsp white wine vinegar or lemon juice
  • salt and pepper to taste
  • 2 T olive oil


  1. Cut the potato into chunks, and add them to a small pan filled with water. Cover and bring to a boil. Once the water is boiling, turn the heat down to a simmer and cook about 20 minutes.
  2. While the potato is cooking, fill a small enamel pan with water and add the egg. Cover the pan and bring to a boil. Once it's boiling, reduce the heat to a simmer and cook for 10-12 minutes (use the longer time if the egg is right out of the fridge). Remove the egg, and rinse it under cold running water to stop the cooking process and make it easier to peel.
  3. When the potato cubes are done, strain them, and rinse under cold water (so you don't have a hot potato in your cold salad).
  4. Now, add the greens, cucumber, tomatoes, bacon or prosciutto, snap peas, and whatever other veggies you like, to a large bowl. Add the chicken.
  1. Mix together the mustard, garlic, vinegar, salt and pepper in a small bowl.
  2. Gradually add the olive oil, stirring with a whisk or a fork so that it blends together.
  3. Pour the dressing over the salad and toss it.


If you're lazy, you can cook the potato and the egg in the same pan. Remove the egg after 10-12 minutes of simmering. Let the potato cook another 10 minutes. This way, there's only one pan to wash instead of two.

Substitutions and Variations for Mixed Greens Egg Potato and Chicken Salad

  • Make the dressing with lemon juice instead of vinegar
  • Add some whole or sliced almonds
  • Top with grated parmesan or manchego cheese
  • Cook a couple of slices of bacon and crumble them over the top
  • Slice some mushrooms and add them to the salad
  • Add feta cheese or Monterey Jack cheese

More Chicken and Salad Recipes

Chicken Salad Recipe with Greek Yogurt and Dried Currants

Single Serving Asian Chicken Salad with Cabbage Recipe

Strawberry Spinach Salad with Feta Cheese and Balsamic Dressing

One Ingredient Juice Popsicles

It doesn’t get any simpler than this. These one ingredient juice popsicles are refreshing, delicious and the perfect treat on a hot, hot summer’s day!

When I was a kid, my mom used to make us juice pops during the summer. She had some plastic molds with removable tops. You just pour in the juice, put the top on, wait a few hours, and voilà, a healthy, refreshing, frozen snack.

They were a big hit with the neighborhood kids too (who probably had no idea they were eating something good for them).

When I saw juice pops in the store as an adult, I initially got excited. Then I looked at the ingredients: water, high fructose corn syrup, artificial colors, potassium lord knows what.


Simple, Easy One Ingredient Juice Popsicles

All you really need to make delicious juice pops is juice (and popsicle molds). That’s it. I’m putting this under dessert because it’s sweet, but really you can eat it any time you like.

I’ve used cranberry grape juice to make my juice pops, but any juice will do: grape, orange, pineapple. Sometimes mom would mix the flavors to make orange pineapple, or apple grape. There are far more options now, so you could make them with strawberry orange banana juice if you like.

If you want to get fancy, add a few slices of fruit to your juice popsicles.

One Ingredient Juice Popsicles

Prep Time: 1 minute

Category: dessert

Cuisine: American

juice popsicle

Delicious, cold, and even healthy juice popsicles


  • juice of your choice (cranberry, apple, orange, pineapple, cran-grape, etc.)


  1. Pour the juice into individual popsicles molds
  2. Fill them about two-thirds of the way (leave room for the juice to expand)
  3. Freeze for about 2-3 hours.


There's no cooking time, obviously, so I've used the freezing time as the total time to make this.

Just pick your favorite juice flavor and start freezing!

Tools and Ingredients for Juice Pops

I have this set, but I don’t recommend it. It’s too hard to get one pop at a time! For better (or worse) they haven’t cracked or broken, so I can’t bring myself to replace them. I recommend you try the molds below instead.


Tovolo Groovy Popsicle Molds

This is the closest thing I can find to the molds mom had when I was a kid. Hers were plain, clear plastic, but these have grooves and pretty colors. Plus, unlike the set I currently have, it’s easy to get one pop at a time. Fill the molds, pop the top on and freeze. The waiting is the hardest part!

Zuko Quick Juice Pop Maker

If you really want to get fancy, try out this juice pop maker. Freeze the pop maker ahead of time, then add the ingredients, and you’ll get tasty pops in just 7 minutes. It doesn’t even need electricity.

Note that this will only work with sugar-sweetened pops (not sugar-free or artificial sweeteners)

Popsicle Recipes

These recipes require a bit more effort than the juice pops, but you can experiment with fresh fruit, yogurt, even balsamic vinegar or alcohol (for a grownup treat).

Berry Ice Pop Recipes

Strawberry pops A basic, simple recipe, with just three ingredients.

Strawberry lemonade popsicles Two favorite summer treats (well, maybe three) all in one pop: strawberries, lemonade, and popsicles, layered to look like a parfait. Cool, refreshing, and really pretty too.

Balsamic strawberry popsicles These are made with both fruit puree and chunks of fresh strawberries.

Mexican strawberry popsicles Called paletas in Spanish, these are much less sweet than “American” recipes. Great if you’ve got really fresh fruit, or prefer a less sweet taste.

Banana Frozen Popsicles

Banana Blueberry Swirl Popsicle All the flavors of a banana split, combined into a popsicle. A lot easier to eat, and you don’t have to feel guilty either.

Banana Chocolate Coconut Pops Easy to make, with bananas, chocolate, and coconut. You don’t even need a mold.

Banana Coconut These are sweetened with honey instead of sugar. Only 193 calories a pop.

Mango Popsicles

Mango Popsicles Simple, sweet, and easy. And, they are low in cholesterol too (no fat).

Orange Mango Popsicles A no-fat, low cholesterol recipe, that doesn’t feel like you’re skimping or shortchanging yourself. Just ice, fruit, sugar, and lime juice.

Mango Paletas This is the Colombian version of paletas. If you don’t have mango pulp, use two fresh mangoes.

Mango Strawberry and Balsamic Popsicles Mangos, strawberries, and an extra punch (if you want) of balsamic vinegar.

Pops with Alchohol

Heat relief for adults! Just be careful with the proportions, because if you use too much alcohol your pops won’t freeze.

Margarita Pop  Made with tequila and Grand Marnier, this Emeril Lagasse recipe is strictly for adults. Tastes like a margarita!

 Mojito Pops  There are several yummy recipes on this page, but I’m heading straight for the mojito pops.

 Honeydew Cucumber Margarita Popsicles  Melon and cucumber are just about the most refreshing combination there is when it’s hot. I bet this would be good with watermelon too

Purple Cow Popsicle  Go ahead, try saying that name three times fast. Meanwhile, it’s a purple cow in a popsicle!

Strawberry Daquiri Popsicle  Step-by-step instructions, complete with photos of each stage. I just want to reach through my computer and grab one!

Popsicle Recipe Cookbooks

Perfect Pops: 50 Best Recipes

Fifty great recipes, from pops that swirl, pops with milk or yogurt, and fruit. There are some pretty unusual flavors too, like Pistachio Saffron and Strawberry Maple Mascarpone.

Paletas: Authentic Recipes for Mexican Ice Pops

Recipes for pops, agua frescas, and more. Try flavors like sour cream, cherry, and tequila; roasted banana; lime pie; and even avocado. I admit I would have never thought of avocado, but it works.

Pops! Icy Treats for Everyone

The popsicles in this book get their inspiration from lots of different sources: soda fountains (think root beer and cherry cola); coffee and tea (thai iced coffee, and southern sweet tea), as well as fruit, yogurt, and pudding

More Dessert Recipes

Greek Yogurt Coffee Cake Recipe for One

Kitchenaid Ice Cream Attachment Recipes

Banana Smoothie Recipe for One

Cinnamon Sugar Bananas with Brandy

Savory Mac and Cheese Recipe with Three Cheeses

There are probably hundreds, if not thousands, of mac and cheese recipes out there: three cheese, four cheese, and on and on. This savory mac and cheese recipe is a bit different. First, it’s both savory and cheesy, second it’s sized for just one person. No leftovers.

I got the idea for this recipe from a friend who made it with sun dried tomatoes. I tried it that way, but wasn’t mad about the combination.  However, the idea to add bay leaf and garlic is inspired.  I know it sounds odd, but the garlic becomes mellow once you cook it, and the bay leaf complements the cheese.

I’ve used three cheeses: cheddar, mozzarella, and manchego. My friend used cheddar and parmesan. You can follow my version, or his, or make up your own. Provolone would work too.  I even recently had mac and cheese that had muenster in it, which worked surprisingly well.

One thing though, he used low fat milk, which I would never do.  You can, if you want to.

Savory Three Cheese Mac and Cheese

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: lunch

Cuisine: American

one serving

savory mac and cheese

Savory mac and cheese with three cheeses, bay leaf, and garlic.


  • 1/2 C dry short pasta (macaroni, fusilli, or shells are fine)
  • 2 tsp butter
  • 1 tsp flour
  • 1 clove garlic, mashed
  • 1 bay leaf
  • 1/2 C milk
  • 1/3 C cheese (mixture of shredded cheddar, edam, and manchego, or whatever cheeses you like)
  • salt and pepper


  1. Boil the water for the pasta in a medium size saucepan.
  2. While the pasta is cooking, melt the butter in a small saucepan.
  3. Add the flour, stirring continuously until it thickens and you get a roux. It should look like a paste.
  4. Then add the garlic and the bay leaf.
  5. Slowly add the milk, and bring it to a slow boil, stirring until it thickens. It should now start to look more like a sauce.
  6. Add the shredded cheese and let the sauce simmer on a low flame until the cheese melts.
  7. Season with salt and pepper to taste, and add the nutmeg and the thyme.
  8. Strain the pasta and pour into a dish. Add the cheese sauce and stir to combine it all together.


Note: I left the bay leaf on top for contrast and color in the image. Don't eat it!

Savory Mac and Cheese Recipe Substitutions and Variations

  • as suggested above, mix and match the cheese you use
  • add the sun dried tomatoes when you mix the cheese and pasta together (just because I didn’t care for it, doesn’t mean it’s a bad idea)
  • cook some bacon and crumble that on top
  • include some caramelized onions
  • top with prosciutto

More Savory Pasta Recipes

Pasta Alla Norma with Eggplant

Pasta with Broccoli and Chicken Sausage

Summer Pasta with Green Olives and Feta Cheese

Pistachio Pesto Pasta Recipe

Tools and Ingredients for Making Savory Mac and Cheese

small square baking dishsmall square baking dish
Porcelain Square Quiche Dish 

I just got this little dish and I’m really pleased with it. It’s oven, dishwasher, and microwave safe, and it fits in the toaster oven so I don’t have to heat up my big oven to make something small. It’s called a quiche dish, but it was great for mac and cheese, and I intend to use it for single serving apple crisp and brownies. It’s even pretty enough to serve in. The other nice thing is you can buy just one, rather than a set.

small au gratin dishsmall au gratin dish
Porcelain Round Au Gratin Dish

This au gratin dish, from the same company, is also a good option. It has handles to make it easier to pick up and take out of the oven (which I wish I had thought of). It would also make a nice dish for serving scrambled eggs.

Lentil Bean Sausage Soup

I’ve mind melded two lentil soup recipes for this and added a few variations to make lentil bean sausage soup. I was going to make bean and sausage soup but looked in the cupboard and found I was woefully short on beans.  There just weren’t enough to make anything with.  But, I did have more lentils.  And, a friend was talking about the bean, sausage, and potato soup she was making.

That gave me an idea.  Bean, lentil, potato, and sausage, plus a bit of manchego rind for some savor (I’ve always wanted to try that, and I had a big bag of rinds in the fridge).

Manchego, parmesan, and romano cheese rinds are great, by the way, for soup or for grating cheese when there’s plenty left on the rind, but not enough to serve.

The nice thing about lentils is that unlike beans, you don’t have to soak them first to use them.

If you only have lentils, skip the beans entirely.  If you only have beans, use my quick soak method to speed up the process.

Lentil Bean Sausage Soup

Cook Time: 2 hours, 25 minutes

Total Time: 2 hours, 25 minutes

Category: soup

Cuisine: American

two to three servings

lentil bean sausage soup

Lentil bean sausage and potato soup. This is versatile and easy to make.


  • 2T olive oil
  • 1/2 large onion, diced
  • 1large garlic clove, chopped
  • 1 carrot, peeled and sliced in one inch chunks
  • 1 spicy sausage
  • 3/4 C dried beans, soaked overnight (or use my quick soak method)
  • 1/4 C lentils, rinsed
  • 1 large potato, cut into chunks
  • 1 ham hock
  • 1 bay leaf
  • 1 tsp dried thyme
  • salt and pepper
  • slab of manchego or parmesan rind (about 2 inches across)


  1. Heat oil in dutch oven or large saucepan.
  2. Add the vegetables and cook on medium low until they wilt and soften, about 10 minutes.
  3. Remove the veggies and add the sausage. Cook 8-10 minutes.
  4. Add the lentils and beans to the pot, with water to cover by an inch or so
  5. Put the veggies back in the pot.
  6. Add the potato, the ham hock, bay leaf, thyme, and manchego rind
  7. Add salt and a grinding of pepper to taste
  8. Bring to a boil.
  9. Reduce heat and simmer for two hours.
  10. Discard the bay leaf.
  11. Remove the ham hock. Let it cool for a minute or two. Separate the meat from the fat and bone and return the meat to the pot.
  12. Serve hot.


Put the bay leaf in a tea ball so it's easier to retrieve. I have one that hooks over the edge of the pot.

You can vary this with all beans or all lentils or use bacon instead of sausage.

Ingredients and Tools for Lentil Bean Sausage Soup

2pcs Stainless Steel Mesh Tea Ball Strainer

Tea strainers are great for tea, but they also have a second use for making soup and other recipes.  Many recipes call for cheesecloth (which I’ve never seen in a store, and seems wasteful anyway).  Instead, I use the tea ball for bay leaves, peppercorns, cloves, and herb mixtures that have to be added (and then removed) from soup or other recipes. Because, who wants to bite down into a peppercorn?!

The New York Times Cook Book
This cookbook was the source for part of the recipe. I have had my copy so long it’s falling apart. The soup section includes lentil, split pea, and the savory tomato soup which is the basis for my dad’s secret soup recipe.

The Silver Palate Cookbook
I’m on my second copy of this, and it’s time for a third! The other half of the soup recipe comes from the bean and sausage soup in this cookbook. The peasant vegetable is also wonderful, as is the six onion soup. Actually, I’ve never had a bad recipe from this one. Plus there are suggestions and variations for many of the recipes, which I like.

More Lentil and Bean Soup Recipes

Red Lentil Soup with Carrots

Lamb and Lentil Soup Recipe

Moroccan Chicken and Bean Soup

Chicken Thigh Recipe with Peaches and Ginger

I adapted this chicken thigh recipe with peaches and ginger from The New York Times. It’s a delicious combination of sweet and savory flavors and I haven’t tinkered with the ingredients very much.

On the other hand, the preparation and cooking instructions were a problem.  The original recipe called for slicing up the chicken thighs into strips, then baking it at high temperature for 20 minutes. I did that the first time I made this and ended up with dry chicken!

The instructions also said to use hard peaches, because unripe peaches are easier to handle and cut up. They probably are, but they’re not as juicy and they don’t taste as nearly as good.

So, I changed the baking time and temperature and swapped hard peaches for ripe ones.

I have used both sherry and brandy for this recipe (though I think the sherry is better). The brandy is sweeter, so it’s a better option if your peaches aren’t as sweet as they should be.  You could also use Cointreau if you have some. I don’t drink enough of any of those to make it worth getting a large bottle, so I get the airline size bottles or at least the smallest bottle I can find.

The revised recipe takes a bit longer, but it’s easy to put together, and doesn’t require a lot of stirring or cutting or steps to make. Just mix up the cut peaches, basil, garlic, and oil, pour the mixture over the chicken, and throw the whole thing in the oven for an hour.

Make some rice to go with it on the side and maybe some green beans and you’ve got a great, easy dinner.  It’s also easy to scale this up for company.

Chicken with Peaches and Ginger for One

Category: entree

Cuisine: American

one serving

chicken with basil peaches and ginger

Chicken with peaches, basil, and ginger for one.


  • 1 medium size ripe peach
  • 2 tsp olive oil
  • 2 tsp dry fino sherry
  • 2 tsp fresh basil, chopped, plus a sprig for garnish
  • 1 garlic clove, chopped
  • 1/4 inch fresh ginger, grated
  • salt and freshly ground pepper to taste
  • 1 chicken thigh


  1. Preheat the oven (or toaster oven) to 350 degrees.
  2. Cut the peach into chunks and discard the pit.
  3. Put the peach pieces to a small bowl and add the rest of the ingredients (except for the chicken).
  4. Stir the olive oil and peach mixture to combine and coat the garlic pieces.
  5. Place the chicken in a small baking pan (or the tray from your toaster oven) and pour the peach mixture over it.
  6. Roast chicken for one hour.
  7. Garnish with remaining basil.


If you have extra ginger, you can freeze it. Or, store it in some dry sherry.

If you scale it up, this chicken dish is great for company. Just cut everything up and put it in the oven.

Serve it with rice.

More Chicken Thigh Recipes for One Person

Chicken with Olives and Tomatoes for One

Chili Citrus Chicken Thigh Recipe

Easy Chicken Curry Recipe

Crispy Lemon Chicken Thigh Recipe for One

Salmon with Greek Yogurt Dill Sauce

Salmon with Greek yogurt dill sauce is a great combination.  The piquancy of the Greek yogurt complements the rich flavor of the fish beautifully. A pinch of mustard gives it a bit of a bite, without overwhelming the rest of the dish.

The other great thing about this dinner is that it’s quick and easy to make.  Just mix a few simple ingredients for the sauce (which uses ingredients you probably already have, so no need for a special trip to the grocery store), season the salmon, and put the fish in the oven while the sauce flavors combine.

I’ve written the recipe for a toaster oven (since I don’t want to heat up the whole apartment), but you can make this in a standard oven too. Or, if you’re really pressed for time (or very hungry), you can cook it in your microwave.  If you do, once the sauce is made and the fish is seasoned, you can have dinner in 6 minutes.

It’s a quick meal that looks (and tastes) like you cooked for hours. And, it’s easy to scale this up and serve it when you have company.

If you have the time, do let the sauce sit for a while before you cook everything else.  It really does improve the flavor.

I served the salmon with some jasmine rice (which is my new favorite rice), the rest of the cucumber I used for the sauce (fresh from the farmer’s market), and some beautiful, ripe Jersey tomatoes.

It’s a great summer meal because it’s light, doesn’t require a lot of fussing, and it’s ready in a few minutes. And, since you’re cooking the dish in foil, there’s one less thing to wash when you’re finished (which is always a bonus, as far as I’m concerned).

Salmon with Greek Yogurt Dill Sauce

Prep Time: 5 minutes

Cook Time: 25 minutes

Category: entree

Cuisine: American

one serving

salmon greek yogurt dill sauce

An easy salmon dinner with a yogurt dill sauce.


  • 2T plain Greek yogurt
  • 1T mayo
  • 1/2 tsp cucumber (finely chopped), divided
  • 1/tsp onion (finely chopped)
  • pinch dry mustard
  • 1/2 tsp dried dill
  • salt and pepper
  • 1 salmon fillet
  • 1 T white wine
  • 1 bay leaf
  • salt and pepper


  1. Make the sauce first.
  2. Add all the sauce ingredients (using half the cucumber) to a small bowl and mix together. It's best if it sits for an hour or two so that the flavors blend together. If you don't have the time (or you're really hungry), just let it sit while you cook the salmon.
  3. If you're letting the sauce marinate, wait forty minutes and then start the salmon. If not, then start once you've finished mixing the sauce.
  4. Heat your toaster oven to 350 degrees.
  5. Place the salmon skin side down on a sheet of aluminum foil. Pour the wine over the fish, add the bay leaf, and season with salt and pepper. Wrap the fish in the foil and place it on the toaster oven's baking tray. Cook for 20-25 minutes, depending on how thick your salmon fillet is. The fish is done when it's an even pale pink color.
  6. Serve with the sauce and top with the remaining cucumber.


If you're in a hurry, you can also cook the salmon in a microwave. Place the fish on a microwave proof plate. Add the wine, bay leaf, and salt and pepper. Microwave 4-6 minutes.

If you don't have an open bottle of white wine, you can use chicken stock instead.

More Fish Recipes

Indian Fish Fillet in Yogurt Sauce

Greek Fish with Lemon and Tomatoes

Easy Mediterranean Fish Stew

Pan-Fried Tilapia with Lemon Butter Sauce