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Recipes by Polly, 160 Boulevard NE, East Atlanta, GA (2025)

12/23/2025

Greek Yogurt Chicken Salad

Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup plain Greek yogurt
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional additions: grapes (halved), walnuts (chopped), cucumber (diced)

Preparation:

1. In a large bowl, combine the shredded or diced chicken, Greek yogurt, celery, and red onion.
2. Add the fresh dill (or dried dill), lemon juice, salt, and pepper. Mix well to combine all ingredients.
3. Taste and adjust seasonings as needed. If desired, fold in any optional additions like grapes, walnuts, or cucumber.

Prep Time: 15 minutes
Cooking Time: 0 minutes
Serves: 4

Note: This chicken salad is a healthier alternative to traditional mayonnaise-based versions. Feel free to customize it with your favorite add-ins!

12/23/2025

Oven Roasted Potatoes with Herbs

Ingredients:
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste

Preparation:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the potato chunks with olive oil, rosemary, thyme, garlic powder, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. Roast for 30-40 minutes, or until the potatoes are golden brown and tender, flipping halfway through.

Prep Time: 15 minutes
Cooking Time: 30-40 minutes
Serves: 4-6

Note: For extra flavor, you can add a clove of minced garlic to the potatoes before roasting.

12/23/2025

Creamy Spinach Stuffed Chicken

Ingredients:
- 4 boneless, skinless chicken breasts
- 10 ounces frozen spinach, thawed and squeezed dry
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Cooking spray

Preparation:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine the spinach, cream cheese, Parmesan cheese, onion, garlic, salt, and pepper. Mix well.
3. Butterfly each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through. Open the breast like a book.
4. Spoon the spinach mixture evenly into each chicken breast.
5. Close the chicken breasts and secure with toothpicks if needed.
6. Heat olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
8. Transfer the skillet to the preheated oven.
9. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
10. Remove toothpicks before serving.

Prep Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4

Note: Serve with a side of roasted vegetables or a fresh salad for a complete meal.

12/23/2025

Quinoa Salad with Roasted Peppers

Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 large bell peppers (any color), roasted, peeled, and chopped
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese (optional)

Preparation:

1. Cook the quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool.
2. Prepare the dressing: In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Combine and serve: Add the roasted peppers, red onion, parsley, mint, and cooled quinoa to the bowl with the dressing. Toss gently to combine. If using, gently fold in the feta cheese. Season with additional salt and pepper to taste. Serve chilled or at room temperature.

Prep Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4-6

Note: Roasting the peppers brings out their natural sweetness and adds depth of flavor to the salad. You can roast the peppers in the oven, over an open flame (gas stove), or in a grill.

12/23/2025

Garlic Shrimp Meal Prep Boxes

Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups cooked quinoa or rice
- 4 cups broccoli florets
- 1/4 cup grated Parmesan cheese (optional)

Preparation:

1. Preheat your oven to 400°F (200°C). Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until tender-crisp.
2. While the broccoli is roasting, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
3. Add the shrimp to the skillet. If using white wine, pour it in now. Cook the shrimp for 2-3 minutes per side, or until pink and cooked through. Stir in the lemon juice, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Remove from heat.
4. Divide the cooked quinoa or rice among four meal prep containers. Top with the roasted broccoli and garlic shrimp. Sprinkle with Parmesan cheese, if desired.

Prep Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4

Note: You can swap out the broccoli for other vegetables like asparagus, green beans, or bell peppers. Feel free to add a squeeze of lemon juice before serving for extra brightness.

12/23/2025

Creamy Avocado Pasta

Ingredients:
- 1 pound pasta (such as spaghetti, fettuccine, or penne)
- 2 ripe avocados
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup pasta water (reserved from cooking pasta)
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for a touch of heat)
- Cherry tomatoes, halved (optional, for garnish)

Preparation:

1. Cook the pasta according to package directions in a large pot of salted boiling water. Before draining, reserve about 1/4 cup of the pasta water.
2. While the pasta is cooking, prepare the avocado sauce. In a food processor or blender, combine the avocados, olive oil, minced garlic, basil, Parmesan cheese, and a pinch of salt and pepper.
3. Blend the ingredients until a smooth and creamy sauce forms. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to thin it out. Season with additional salt and pepper, and red pepper flakes if desired.
4. Drain the cooked pasta and immediately add it to the avocado sauce. Toss to coat the pasta evenly. If needed, add a little more pasta water to help the sauce cling to the pasta.
5. Serve the pasta immediately, garnished with extra Parmesan cheese and halved cherry tomatoes, if using.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

Note: For a richer flavor, you can add a squeeze of fresh lemon juice to the avocado sauce. If you don't have fresh basil, you can substitute with 1 teaspoon of dried basil.

12/23/2025

Cucumber, Yogurt, and Mint Refreshing Salad

Ingredients:
- 1 large cucumber, peeled and diced
- 1 cup plain Greek yogurt
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste

Preparation:

1. In a medium bowl, combine the diced cucumber, Greek yogurt, and chopped mint.
2. Drizzle in the olive oil and lemon juice.
3. Season with salt and pepper to taste. Toss gently to combine all ingredients.

Prep Time: 10 minutes
Cooking Time: 0 minutes
Serves: 4

Note: For a creamier salad, use full-fat yogurt. You can also add a pinch of garlic powder or a sprinkle of cayenne pepper for extra flavor.

12/23/2025

Green Salad with Apple and Honey Mustard Dressing

Ingredients:
- 5 oz mixed greens
- 1 medium apple, cored and thinly sliced
- 1/4 cup crumbled goat cheese or feta cheese (optional)
- 1/4 cup walnuts or pecans, toasted (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste

Preparation:

1. In a large bowl, combine the mixed greens, sliced apple, and optional goat cheese or feta and toasted nuts.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat. Serve immediately.

Prep Time: 10 minutes
Cooking Time: 0 minutes
Serves: 2-3
Note: For a heartier salad, add grilled chicken, salmon, or chickpeas.

12/23/2025

Chickpea Salad with Avocado and Fresh Lime

Ingredients:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste

Preparation:

1. In a medium bowl, gently mash about half of the chickpeas with a fork. This gives the salad a nice texture.
2. Add the diced avocado, chopped red onion, and cilantro to the bowl.
3. In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper.
4. Pour the dressing over the chickpea mixture and gently toss to combine. Taste and adjust seasonings as needed.

Prep Time: 10 minutes
Cooking Time: 0 minutes
Serves: 2-3

Note: For a spicier salad, add a pinch of red pepper flakes or a finely chopped jalapeño.

12/22/2025

Spinach and Strawberry Salad with Raspberry Vinaigrette

Ingredients:
- 5 ounces fresh spinach, washed and dried
- 1 pint fresh strawberries, hulled and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled goat cheese or feta cheese (optional)
- 1/4 cup toasted almonds or walnuts (optional)

For the Raspberry Vinaigrette:
- 1/4 cup raspberry vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste

Preparation:

1. Make the raspberry vinaigrette: In a small bowl, whisk together the raspberry vinegar, olive oil, honey (or maple syrup), and Dijon mustard. Season with salt and pepper to taste. Set aside.
2. Assemble the salad: In a large salad bowl, combine the spinach, sliced strawberries, and red onion.
3. Dress and serve: Drizzle the raspberry vinaigrette over the salad and gently toss to combine. If desired, sprinkle with goat cheese or feta and toasted nuts before serving.

Prep Time: 15 minutes
Cooking Time: 0 minutes
Serves: 4
Note: For a heartier salad, add grilled chicken or shrimp.

12/22/2025

Carrot Salad with Raisins and Sweet Cream

Ingredients:
- 1 pound carrots, peeled and grated
- 1/2 cup raisins
- 1/4 cup heavy cream
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Pinch of salt
- Chopped walnuts or pecans (optional, for garnish)

Preparation:

1. In a large bowl, combine the grated carrots and raisins.
2. In a separate small bowl, whisk together the heavy cream, honey, lemon juice, and salt until well combined.
3. Pour the sweet cream mixture over the carrots and raisins. Toss gently to coat everything evenly.
4. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Before serving, you can garnish with chopped walnuts or pecans, if desired.

Prep Time: 15 minutes
Cooking Time: 0 minutes
Serves: 4-6

Note: For a tangier salad, you can add a tablespoon of apple cider vinegar to the dressing.

12/22/2025

Cold Chicken Salad with Grapes and Apples

Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup red grapes, halved
- 1 apple, cored and diced (such as Honeycrisp or Gala)
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt (optional, for tang)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
- Toasted almonds or walnuts, chopped (for garnish, optional)

Preparation:

1. In a large bowl, combine the shredded or diced chicken, halved grapes, diced apple, diced celery, and chopped red onion.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), lemon juice, and Dijon mustard. Season with salt and pepper to taste.
3. Pour the dressing over the chicken and fruit mixture. Gently toss to combine, ensuring everything is evenly coated.
4. Taste the chicken salad and adjust seasonings as needed. Add more salt, pepper, or lemon juice to your liking.
5. Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
6. Before serving, garnish with chopped fresh parsley and toasted almonds or walnuts, if desired.

Prep Time: 15 minutes
Cooking Time: 0 minutes
Serves: 4-6

Note: This chicken salad is delicious served on its own, on crackers, in lettuce cups, or on croissants for sandwiches. Feel free to add other ingredients like chopped pecans, walnuts, or dried cranberries.

Recipes by Polly

12/23/2025

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12/22/2025

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