This week in my kitchen (Week of April 7th)

For dinner last night I made one of my favorite spring/summer time salads. I usually serve it alongside some French bread with olive oil & dipping spices. Mmm...

****
Grilled Chicken Salad

2 - boneless, skinless chicken breasts; grilled, seasoned, & diced
1 - head romaine lettuce, rinsed & chopped
1 - or 2 Roma tomatoes, chopped
1 - yellow pepper, cut into thin slices
1- avocado, diced
shredded cheese
honey mustard dressing (my favorite store-bought brand is Marzetti's, but I'd like to start making my own)

Toss chicken, veggies, & cheese together and top with dressing.

*****

This was my new baking recipe of the week! All I can say is...holy crap. These. Are. Good.

*****
Oatmeal Carmelitas

Crust
2	cups All Purpose or Unbleached Flour
2	cups quick-cooking rolled oats
1 1/2	cups firmly packed brown sugar
1	teaspoon baking soda
1/2	teaspoon salt
1 1/4	cups margarine or butter, softened
Filling
1	(12.5-oz.) jar (1 cup) caramel ice cream topping
3	tablespoons All Purpose or Unbleached Flour
1	(6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2	cup chopped nuts

DIRECTIONS

	Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
	Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture. Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars. *****