Creamy Chicken Salad

Creamy Chicken Salad
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Creamy Chicken Salad
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
  • 2 lbs skinless, boneless chicken breast halves
  • 1/2 cup fat free mayonnaise
  • 1/2 cup Greek Yogurt plain and fat free
  • 1 tbs lemon juice fresh
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup chopped celery
  • 1/3 cup sweetened dried cranberries
  • 7 tbs chopped smoked almonds about 2 oz.
  • 6 cups mixed salad greens
Servings:
Units:
Ingredients
  • 2 lbs skinless, boneless chicken breast halves
  • 1/2 cup fat free mayonnaise
  • 1/2 cup Greek Yogurt plain and fat free
  • 1 tbs lemon juice fresh
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup chopped celery
  • 1/3 cup sweetened dried cranberries
  • 7 tbs chopped smoked almonds about 2 oz.
  • 6 cups mixed salad greens
Servings:
Units:
Instructions
  1. Fill a Dutch oven two-thirds full of water; bring to a boil.
  2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
  3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
Recipe Notes

Nutrition Facts
Creamy Chicken Salad
Amount Per Serving
Calories 284 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 14g 5%
Protein 39g 78%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

Creamy Chicken Potpie

Creamy Chicken Potpie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Creamy Chicken Potpie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Cook Time
6 25minutes
Servings
6
Cook Time
25minutes
Ingredients
  • 4 tsp olive oil extra virgin, divided
  • 1 1/2 lb boneless, skinless chicken breast trimmed and cut into 1/2 inch pieces
  • 1 cup shallots sliced
  • 10-12 oz bag of frozen mixed vegetables thawed
  • 1/4 cup cornstarch
  • 1/4 cup reduced fat sour cream
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 6-9 sheets of phyllo dough thawed
Servings:
Units:
Ingredients
  • 4 tsp olive oil extra virgin, divided
  • 1 1/2 lb boneless, skinless chicken breast trimmed and cut into 1/2 inch pieces
  • 1 cup shallots sliced
  • 10-12 oz bag of frozen mixed vegetables thawed
  • 1/4 cup cornstarch
  • 1/4 cup reduced fat sour cream
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 6-9 sheets of phyllo dough thawed
Servings:
Units:
Instructions
  1. reheat oven to 425°F. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  2. Add chicken; cook, stirring often, until it turns white, 2 to 3 minutes. Remove to a plate.
  3. Add the remaining 2 teaspoons oil and shallots, reduce heat to medium and cook, stirring, until slightly softened, 2 to 3 minutes. Stir in vegetables and thyme; cook, stirring occasionally, until hot, 2 to 4 minutes.
  4. Pour in 1 3/4 cups broth and bring to a boil. Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan. Return to a boil and cook until thickened, about 1 minute.
  5. Off the heat, stir in the chicken, sour cream, salt and pepper.
  6. Divide the mixture among four 12-ounce ovenproof baking dishes.
  7. Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking.
  8. Cut the stacks in half crosswise. Drape one half over each baking dish. Tuck in any overhanging edges.
  9. Set the potpies on a baking sheet. Bake until the tops are golden and the filling bubbly, 18 to 20 minutes.
Recipe Notes

Nutrition Facts
Creamy Chicken Potpie
Amount Per Serving
Calories 340 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Protein 39g 78%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

Creamy Buffalo Chicken Zucchini Noodle Bake

Creamy Buffalo Chicken Zucchini Noodle Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Creamy Buffalo Chicken Zucchini Noodle Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
6 10 minutes 30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 1/2 lb boneless, skinless chicken breast cooked and chopped
  • 2 large zucchini spiral cut in noodles
  • 1 medium stalk celery chopped finely
  • 1 red bell pepper chopped
  • 1/4 cup Parmesan cheese
  • 1/2 cup sour cream
  • 1 tsp butter
  • 1/3 cup Frank's Buffalo Wing Sauce
  • 1/2 tsp ground mustard spice
  • 1/3 cup unsweetened canned pumpkin puree or butternut squash puree
  • 1 tsp Garlic Powder
  • 1/3 cup 2% cheddar cheese grated
Servings:
Units:
Ingredients
  • 1 1/2 lb boneless, skinless chicken breast cooked and chopped
  • 2 large zucchini spiral cut in noodles
  • 1 medium stalk celery chopped finely
  • 1 red bell pepper chopped
  • 1/4 cup Parmesan cheese
  • 1/2 cup sour cream
  • 1 tsp butter
  • 1/3 cup Frank's Buffalo Wing Sauce
  • 1/2 tsp ground mustard spice
  • 1/3 cup unsweetened canned pumpkin puree or butternut squash puree
  • 1 tsp Garlic Powder
  • 1/3 cup 2% cheddar cheese grated
Servings:
Units:
Instructions
  1. Preheat oven to 400 F, and grease or oil a 9X6X2 inch casserole dish.
  2. In a medium sauce pan over medium heat combine: butter, sour cream, wing sauce, pumpkin puree, ground mustard spice, garlic powder, and Parmesan cheese. Melt all ingredients and mix together until combined. Turn heat off.
  3. Place zucchini noodles in a bowl and press down on noodles with a paper towel to remove excess water from noodles.
  4. Spread zucchini noodles over bottom of casserole dish.
  5. Place chopped cooked chicken and chopped celery on top of zucchini noodles.
  6. Pour or spoon the creamy buffalo sauce from the stove top, over the chicken and celery.
  7. Sprinkle chopped red bell pepper over the top of casserole.
  8. Bake at 400 F for 30 minutes. Remove from oven, and sprinkle with grated cheddar cheese.
  9. Let cool until sauce has thickened again and cheese has melted.
Recipe Notes

Nutrition Facts
Creamy Buffalo Chicken Zucchini Noodle Bake
Amount Per Serving
Calories 248 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Sodium 800mg 33%
Total Carbohydrates 12g 4%
Sugars 8g
Protein 29g 58%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

Cranberry Orange Drop Scones

Cranberry Orange Drop Scones
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cranberry Orange Drop Scones
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Cook Time
10 25minutes
Servings
10
Cook Time
25minutes
Ingredients
  • 1/2 cup coconut flour
  • 1/2 cups almond flour
  • 1/3 cup Swerve sweetener other sweeteners may be substituted
  • 2 tsp Baking powder
  • 1/4 tsp salt
  • 1 cup fresh cranberries
  • 1/2 cup Greek Yogurt
  • 4 eggs lightly beaten
  • 1/4 cup orange juice fresh
  • 2 tbs orange zest
  • 1/2 tsp Vanilla extract
  • Optional Glaze
  • 1/4 cup powdered Swerve sugar
  • 2-3 tbs orange juice
Servings:
Units:
Ingredients
  • 1/2 cup coconut flour
  • 1/2 cups almond flour
  • 1/3 cup Swerve sweetener other sweeteners may be substituted
  • 2 tsp Baking powder
  • 1/4 tsp salt
  • 1 cup fresh cranberries
  • 1/2 cup Greek Yogurt
  • 4 eggs lightly beaten
  • 1/4 cup orange juice fresh
  • 2 tbs orange zest
  • 1/2 tsp Vanilla extract
  • Optional Glaze
  • 1/4 cup powdered Swerve sugar
  • 2-3 tbs orange juice
Servings:
Units:
Instructions
  1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together coconut flour, almond flour, sweetener, baking powder and salt. Stir in cranberries.
  3. Add Greek yogurt, eggs, orange juice, coconut oil, orange zest and vanilla extract and stir vigorously until well combined.
  4. Drop by large spoonful onto prepared baking sheet. You should get 10 to 12 scones in all. Bake 24 to 27 minutes, until firm to the touch and the tops are lightly browned.
  5. Remove and let cool 5 minutes on pan, then transfer to a wire rack to cool completely.
  6. For the glaze, whisk powdered sweetener and 2 tbsp of orange juice together in a small bowl. Add more orange juice if glaze is too thick. Drizzle over cooled scones.
Recipe Notes

Nutrition Facts
Cranberry Orange Drop Scones
Amount Per Serving
Calories 111 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Total Carbohydrates 8g 3%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe

Healthy Breakfast Casserole

Healthy Breakfast Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Healthy Breakfast Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
12 14 40
Servings Prep Time
12 14
Cook Time
40
Ingredients
  • 1 tsp oregano
  • 1 tsp crushed red chili pepper flakes
  • 1 tsp Garlic Powder
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1 tbs olive oil
  • 4 oz goat cheese
  • 4 cups fresh baby spinach
  • 20 oz Extra Lean (99% fat free) Ground Turkey
  • 1 cup thinly sliced leek
  • 2 cups 2% reduced fat Mexican cheese blend
  • 1 quart 100% egg whites or egg beaters
Servings:
Units:
Ingredients
  • 1 tsp oregano
  • 1 tsp crushed red chili pepper flakes
  • 1 tsp Garlic Powder
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1 tbs olive oil
  • 4 oz goat cheese
  • 4 cups fresh baby spinach
  • 20 oz Extra Lean (99% fat free) Ground Turkey
  • 1 cup thinly sliced leek
  • 2 cups 2% reduced fat Mexican cheese blend
  • 1 quart 100% egg whites or egg beaters
Servings:
Units:
Instructions
  1. Preheat the oven to 350°F. In a large bowl, mix the oregano, red pepper flakes, garlic powder, salt, and nutmeg. Add the turkey and mix with a spatula or your hands.
  2. Slick a large skillet with the olive oil and heat it over medium heat. Add the turkey mixture and cook until the meat is no longer pink, and a meat thermometer reads 165°F, about 7 minutes. Add the leeks and cook for another minute; then add the goat cheese. Keep cooking and stirring over low heat until the goat cheese just begins to melt.
  3. Pour the turkey mixture into a 9 x 13-inch baking dish. Spread the spinach on top, and then pour in the egg whites. Use a spatula to make sure the egg whites are distributed evenly in the dish. .
  4. Bake the casserole 35 minutes. Remove from oven and top with mexican cheese blend. Continue baking 10-15 more minutes or until a knife stuck into the center comes out clean.
Recipe Notes

Nutrition Facts
Healthy Breakfast Casserole
Amount Per Serving
Calories 256 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 674mg 28%
Total Carbohydrates 8g 3%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe