Creamy Chicken Salad

Creamy Chicken Salad
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Creamy Chicken Salad
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Rating: 4
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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:
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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:
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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.

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Healthy Breakfast Casserole

Healthy Breakfast Casserole
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Healthy Breakfast Casserole
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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:
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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:
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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.

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Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken
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Slow Cooker Salsa Chicken
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Servings Prep Time Cook Time
6 10 3-4hours LOW
Servings Prep Time
6 10
Cook Time
3-4hours LOW
Ingredients
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt and freshly ground pepper
  • 1 cup salsa
  • 2 tbs fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 2 tbs chili powder
  • 1 tsp cumin
  • 1 tbs honey
  • 3 cloves Garlic minced
Servings:
Units:
Ingredients
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt and freshly ground pepper
  • 1 cup salsa
  • 2 tbs fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 2 tbs chili powder
  • 1 tsp cumin
  • 1 tbs honey
  • 3 cloves Garlic minced
Servings:
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Instructions
  1. Line crockpot with a slow cooker liner or spray with non-stick cooking spray. Season chicken with salt and pepper and place in slow cooker. In a large bowl, mix remaining ingredients except for optional rice or tortillas. Pour over chicken; turn to coat. Cover and cook on low until chicken is falling-apart tender, 3 to 4 hours.
  2. Turn slow cooker to warm and, using two forks, shred chicken. Serve over rice or with warmed tortillas, if desired.
Recipe Notes

Nutrition Facts
Slow Cooker Salsa Chicken
Amount Per Serving
Calories 208 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 846mg 35%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 31g 62%
* Percent Daily Values are based on a 2000 calorie diet.

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Cinnamon Roll Protein Pancakes

Cinnamon Roll Protein Pancakes
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Cinnamon Roll Protein Pancakes
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Servings
3
Servings
3
Ingredients
  • 2/3 cup instant oats dry
  • 2 scoops vanilla whey protein powder
  • 1/2 cups liquid egg whites
  • 1 small banana
  • 2 tsp Vanilla extract
  • 1 tsp Cinnamon
  • 2 tbs cream cheese reduced fat
  • 2-3 tbss almond milk unsweetened
  • 2 packs sweetener
  • pam original nonstick spray1. In a blender, combine the oats, protein powder, egg whites, 1/4 cup Greek yogurt, banana, vanilla, and cinnamon. Blend until smooth.
Servings:
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Ingredients
  • 2/3 cup instant oats dry
  • 2 scoops vanilla whey protein powder
  • 1/2 cups liquid egg whites
  • 1 small banana
  • 2 tsp Vanilla extract
  • 1 tsp Cinnamon
  • 2 tbs cream cheese reduced fat
  • 2-3 tbss almond milk unsweetened
  • 2 packs sweetener
  • pam original nonstick spray1. In a blender, combine the oats, protein powder, egg whites, 1/4 cup Greek yogurt, banana, vanilla, and cinnamon. Blend until smooth.
Servings:
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Instructions
  1. In a blender, combine the oats, protein powder, egg whites, 1/4 cup Greek yogurt, banana, vanilla, and cinnamon. Blend until smooth.
  2. In a large skillet coated with PAM, begin cooking the pancakes over medium-high heat, about 4-5 minutes on each side.
  3. While the pancakes are cooking, spoon the remaining tablespoon of Greek yogurt and cream cheese in a small bowl. Microwave for 10 seconds to soften and stir until smooth. Add almond milk until your “icing” reaches the desired consistency and sweetener until it reaches the desired sweetness.
  4. Stack your cook pancakes, pour on the icing, and bask in your last moments of relaxation before starting the weekday grind.
Recipe Notes

Nutrition Facts
Cinnamon Roll Protein Pancakes
Amount Per Serving
Calories 231 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Total Carbohydrates 24g 8%
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

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Cinnamon Garlic Chicken

Cinnamon Garlic Chicken
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Cinnamon Garlic Chicken
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Servings
6
Servings
6
Ingredients
  • 30 oz chicken breast boneless, skinless and cut into bite size pieces
  • 2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp pepper
  • 6 cloves garlic 2 minced and 1 peeled and left whole
  • 1 tbs olive oil
  • 1 lare onion chopped
  • 1/2 cup dry white wine
  • 1 1/2 cup water
  • 6 oz Tomato Paste
  • 6 cups spinach leaves roughly torn
  • 1 cup grated Romano or Parmesan cheeseMix the salt, cinnamon, and pepper together.
Servings:
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Ingredients
  • 30 oz chicken breast boneless, skinless and cut into bite size pieces
  • 2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp pepper
  • 6 cloves garlic 2 minced and 1 peeled and left whole
  • 1 tbs olive oil
  • 1 lare onion chopped
  • 1/2 cup dry white wine
  • 1 1/2 cup water
  • 6 oz Tomato Paste
  • 6 cups spinach leaves roughly torn
  • 1 cup grated Romano or Parmesan cheeseMix the salt, cinnamon, and pepper together.
Servings:
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Instructions
  1. Mix the salt, cinnamon, and pepper together.
  2. Rub the mixture on the cut up chicken pieces to completely coat them.
  3. Heat the oil olive in a large, skillet with a lid over medium-high heat.
  4. Add the chicken and cook until it is no longer pink.
  5. Remove the chicken from the skillet and set aside.
  6. Add the onion and minced garlic to the skillet.
  7. Cook until the onions are soft and beginning to brown.
  8. Add the wine and scrape any browned bits from the bottom of the skillet.
  9. Let the wine cook until it is evaporated.
  10. Add the water, tomato paste, whole garlic clove, and chicken to the pan.
  11. Reduce the heat to low, cover and let simmer for about 20-30 minutes, until the chicken is tender.
  12. Add salt and pepper if needed (I don’t add any). Mix in the spinach leaves and cook until wilted.
  13. Top with Parmesan Cheese
Recipe Notes

Nutrition Facts
Cinnamon Garlic Chicken
Amount Per Serving
Calories 294 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Sodium 1317mg 55%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 37g 74%
* Percent Daily Values are based on a 2000 calorie diet.

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