Crisp Veggie Salad


When I make pasta dishes I always like to serve a tossed salad to go along with the meal—that and fresh bread of course. I made spaghetti for dinner the other night, but when I opened up my fridge I was disappointed to discover not a single lettuce leaf in sight. Rather than giving up on my hope for a salad, I decided to work with what I did have. I couldn’t do a leafy salad but I did have some fresh veggies that I needed to use up.  So I gathered them and created a veggie salad, lightly coated in vinaigrette. Problem solved!

fresh veggies


toss and coat


This lite and refreshing veggie salad is simple to prepare and perfect on a warm summer day. Enjoy and have a wonderful week-end!


Crisp Veggie Salad

By: Hannah at Pocketful of Motherhood

Yield: 4 Servings


½ cup cucumber, chopped

½ cup carrots, chopped

½ cup cherry tomatoes, chopped

½ cup yellow bell pepper, diced

¼ cup red onion diced.

For Vinaigrette:

2 Tablespoons Extra Virgin Olive oil

1 Tablespoon Apple Cider Vinegar

½ teaspoon Italian seasoning

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon black pepper



1. Toss together the veggies in a large bowl. Set aside.

2. In a small bowl whisk together all of the vinaigrette ingredients. Pour over the veggies. Toss to coat.

3. Refrigerate 30 minutes before serving.






Tex-Mex Lettuce Tacos

tex mex lettuce tacos displayLettuce wraps are light and refreshing. They are a tasty lower-carb option when you need a little break from the heaviness of breads and starchy foods. These lettuce “tacos” as I like to call them, are just like a taco but they are wrapped in lettuce rather than in a tortilla. The chicken filling is made in the slower cooker and the toppings take just a few minutes to prepare.

chickenI’m a big fan of my Crock-Pot because I can stick all of the ingredients in one pot, put on the lid and walk away. As a mom with a busy toddler, I greatly appreciate the invention of this saving machine!! Salsa is the main ingredient in this chicken and I recommend using more of a runny salsa over a thick salsa. Something more runny adds extra liquid and hydrates the chicken better.

toppingsIt’s nice to make a little taco bar with all of the ingredients so that others can prepare their tacos as they like. I used a few of my favorite taco toppers including avocados, olives, sour cream, and of course some cheese.

EnjoyThese lettuce tacos are a nice Spring-time meal and a fun alternative to traditional tacos. Enjoy!


Lettuce Tacos




(C) 2014 Pocketful of Motherhood

Classic Hummus with Spiced Pita Chips

Hummus Done! I like Mediterranean flavors and hummus is something I have grown to enjoy over the last few years. My favorite way to eat it is as a dip with pita chips (or bread) and fresh veggies. It can also be a nice spread for wraps and sandwiches. I recently came across a delicious looking hummus recipe over at Sally’s Baking Addiction, and it inspired me to get in the kitchen and attempt to make HOMEMADE hummus for the first time ever. And to my surprise—it was so simple to make. You stick a few ingredients in the food processor and that’s really all there is to it!

just hummusThis classic hummus is perfect as is—but you could easily add other spices or ingredients to suit your taste buds.

Pita ChipsSally’s recipe also included some semi-homemade spiced pita chips. Cut up some pita bread, coat them with yummy seasonings, stick them in the oven to bake…and presto, you have pita chips! So simple and so yummy with this creamy hummus. Hmm, maybe one of these days I will attempt to make homemade pita bread as well since baking is my thing!

finishedMy only warning to you: This stuff is addicting! And that’s okay actually because hummus is packed with dietary fiber, protein, heart healthy fat and other nutrients. And when you make it homemade it doesn’t have the preservatives that store bought stuff tends to have.

doneWhether your looking to please a crowd with a party appetizer, or if you just want a savory dip to enjoy for yourself…this hummus will not disappoint.  It would also work nicely in this 5 Layer Greek Dip that I shared a while back. So do I have you hungry for hummus now? Well I hope you can put this recipe to use in your very own kitchen. Enjoy!!!


CLASSIC HUMMUS WITH SPICED PITA CHIPS                             

Source: Adapted from Sally’s Baking Addiction

Yield: 2 cups Hummus, 4 servings Pita Chips




2 cups cooked chickpeas (reserve ¼ cup of liquid)

1 garlic clove

2 tablespoons olive oil

¼ cup tahini

¼ cup freshly squeezed lemon juice

¼ cup reserved chickpea liquid

¼ teaspoon lemon pepper (optional)

sprinkle of crushed red pepper (optional)

sea salt, to taste


4 pitas

4 tablespoons olive oil

¾ teaspoon garlic powder

1 ½ teaspoons lemon pepper

sea salt, to taste



1. For the pita chips: Preheat the oven to 400 Degrees. Cut eat pita into 8 triangles and arrange on a cookie sheet coated with cooking spray.

2. In a small bowl whisk together the olive oil, garlic powder and lemon pepper.

3. Brush the mixture over the front and back sides of the pita chips.

4. Lightly sprinkle them with sea salt.

5. Bake for 8-10 minutes or until browned and crispy. Let them cool as you make the hummus.

6. For the hummus: Place all of the ingredients (expect the salt) into your food processor; Process until smooth and creamy. You may need to stop and stir it with a spoon a few times. Gradually add the salt to taste. If it’s too thick, add a little more olive oil. You can also adjust the seasonings according to your preferences.

7. Place in a serving dish. If you want to make it look pretty, drizzle it with olive oil and sprinkle with lemon pepper. Serve with pita chips. Cover hummus and store in the fridge for up to 4 days.




(C) 2014 Pocketful of Motherhood