WEEKLY RECIPES: CHOPPED SPINACH SALAD, BLUEBERRY MAPLE MUFFINS, AND LEMON CHICKEN ORZO SOUP

 I have been busy this week in the kitchen after getting an extra day off of work. The first recipe I made was a chopped spinach salad. On a recent trip to NYC, I ate my first chopped salad. New Yorkers are always on the go, so it makes sense they offer this option for healthy and quicker eating. They used a rounded blade to make tiny easy to eat pieces- of course I had to have one! Spinach can be kind of overwhelming in big chunks- chopping it made it more lettuce like and more appetizing. I added in some nitrite free bacon, boiled eggs, feta cheese, and tossed with a Greek Vinaigrette. 

The second meal was Lemon Chicken Orzo Soup with Maple Blueberry Muffins. Even though it is not winter, I feel like a lemony soup is appropriate for these cooler days we have been having. Blueberries are at their prime right now and truly made the muffins delicious. Best of all, we will have leftovers for days!