Greek Chicken Salad

So as I sit down to type this, I realize that I had bought another ingredient to include in my meal that I completely left out! It's been so busy around here lately that I completely forgot to take it out of the cupboard. But guess what! The recipe was so fabulous it didn't need the missing ingredient. However, I'll include it as optional below for those who might want to try what I had originally intended!

Ingredients:

1 1/2 lb Chicken Breast, boiled and shredded or chopped
1/2 of a Large Cucumber, cut into slices and quartered (about 1 Cup)
1 Large Tomato, sliced and seeded (you won't want slimy chicken salad, trust me)
1/2 Cup Feta Cheese
1/2 - 3/4 Cup Plain Greek Yogurt
1/4 Cup Chopped Fresh Mint and Fresh Parsley
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
1 Teaspoon Oregano
Juice of 1/2 Lemon
Chopped Kalamata Olives (Optional... as this is what I forgot to put in mine!)


Directions:

If you have not already cooked your chicken, boil until it reaches a safe temperature. Then shred or chop.

Combine all ingredients in a large bowl until well combined.

Serve by itself, on whole wheat bread, or on a toasted corn tortilla (my fav!).

Enjoy!

Cranberry Pecan Chicken Salad

I love chicken salad, I could eat it every day on a toasted corn tortilla. Or as a dip for celery or cucumber. Mmm! Here is another yummy chicken salad recipe with some healthy swaps (no mayo!).

Ingredients:

3 Chicken breasts, cooked, and chopped or shredded
2 Stalks Celery, chopped
3/4 - 1 Cup Plain Greek Yogurt
1/3 Cup Dried Cranberries
1/3 Cup Chopped Pecans
2 Green Onions, chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Onion Powder


Directions:

If you haven't cooked the chicken yet, I recommend boiling it until it reaches a safe temperature. Then, shred or chop.

Combine all ingredients once chicken has cooled. Store in fridge.

Enjoy!

Spicy Baked Spaghetti (Squash) with Parmesan Chicken

In college I would occasionally order baked spaghetti. It was warm. It was filling. It was comfort food. It was loaded with carbs, sugar, and a whole bunch of no-goodness. Here is my own version. I got the idea when I was over at a friend's house this weekend and she served me a delicious spaghetti squash chicken Alfredo. This is different, but shares a few key ingredients!

Ingredients:

2 Small/Medium Spaghetti Squash
2 Lbs Chicken Breast
1 1/4 Cup Chicken Stock
1/2 Cup Parmesan Cheese
1/2 Small Yellow Onion
1 Tablespoon EVOO
3 Cloves Garlic
2 Tablespoons Cornstarch
1 Teaspoon Kosher Salt
2 Teaspoons Ground Black Pepper
2 Teaspoons Oregano
1/2 - 1 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Mozzarella Cheese, shredded
Coconut Oil (spray)


Directions:

Preheat oven to 400 degrees.

Slice Spaghetti Squash in half length-wise. Scoop out seeds/insides. Lay cut side down on a rimmed baking dish that has a light spray of coconut cooking oil. Bake for 45-50 minutes.

Boil water for chicken. Once boiling, add chicken till done approximately 20 minutes. Check internal temperature for safety.

While waiting for chicken to cook, begin sauce: heat tablespoon of evoo in pan. Chop one half of small onion and add to pan with 2 cloves garlic. Cook until softened. Then, add chicken stock, salt, pepper, oregano, red pepper flakes. Mix a little stock with cornstarch before adding the cornstarch into the sauce. Let sauce boil and reduce just a little bit. Add in Parmesan and stir until melted.

When chicken is done, shred or chop. Then, add to sauce.

When squash is done spread onto the bottom of a casserole dish. Top with chicken/sauce mixture. Add 1/2 Cup Mozzarella cheese on top and bake for 15-20 minutes at 375.

Enjoy!

Cranberry Apple Chicken with Goat Cheese

Goat cheese is one of my favorite foods in the entire world. I could eat it on anything. In anything. By itself. But it's important that we know what we're putting in our bodies and how much. Which is why this is the perfect way to enjoy this delicious treat. With lean protein, vegetables, and fruit. Enjoy!

Ingredients

2 - 3 Chicken Breasts, cut in half width-wise
1/3 Cup Almond Flour
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Tablespoon Rosemary

1 Small Block Goat Cheese, 4 oz
1/4 Cup Dried Cranberries (find reduced or no sugar kind)
1 Large Apple, cut into small cubes
1 Lemon
1 Teaspoon Rosemary
Salt, to taste

Roasted Squash or other vegetable of choice.


Directions:

Mix almond flour, 1 tsp salt, 1 tsp pepper, 1/2 tbsp rosemary. Coat chicken in this mixture. You will more than likely have left over flour mix.

Cook chicken in skillet or grill pan until it reaches a safe temperature.

In a separate skillet, combine cubed apples, cranberries, juice of half lemon, rosemary, and salt. Once heated through add in goat cheese and stir until melted and combined.

Serve goat cheese/fruit mixture over chicken. Perfect to pair with roasted squash. Or roasted Brussels sprouts!

No Noodle Pad Thai

I love pad Thai. There is a local restaurant that serves the absolute best I've ever had in my life. But the carbs. The sugar. I have no intention of regularly derailing my healthy journey and nutrition for a few moments of delight. What I decided to do was create a no-noodle Pad Thai. It's more like Pad Thai inspired - similar flavors - but not exactly Pad Thai. I really enjoyed eating this for dinner tonight and look forward to having leftovers! (I did make some quinoa noodles so my husband could have his with noodles)

Ingredients:

Sauce:

1/2 Cup Chicken Stock

4 Tablespoons Natural Peanut Butter

2 Tablespoons Rice Wine Vinegar

1 1/2 Tablespoons Honey

Juice of one lime

1 Tablespoon Sriracha (less if you don't like spicy)

1 Teaspoon Ground Ginger

1 Teaspoon Minced Garlic

Other:

1 1/2 Lb Chicken breast

4 Eggs

1 Cup Matchstick carrots

1 Cup Bean Sprouts

Salt, to taste

Coconut oil cooking spray

Directions:

Start by combining your sauce ingredients and set to the side.

Lightly salt your chicken and cook in a non-stick pan coated with coconut oil until done. Remove chicken from pan and cut into bite-sized chunks.

Use same pan and scramble the eggs.

Once eggs are done, add chicken back the pan. Pour sauce over and stir. Add carrots and bean sprouts. Cook just about 2-3 minutes til warmed.

Serve and enjoy!

Banana Egg Pancakes

Do you like pancakes? Do you want to limit carbs? Do you like eating delicious food? Ok, then, theses are for you! To me they taste like the middle of a piece of French toast (which I love).

Ingredients:

1 Banana, mashed
2 Large Eggs
1 Teaspoon Cinnamon
1/4 Teaspoon Pure Vanilla Extract
Pinch salt


Directions:

Mash banana well, then mix in the other ingredients.

Heat non-stick pan on medium/medium-high. Spray lightly with coconut oil spray.

Pour 1/4 Cup of mixture into pan once heated. Cook for about 2 minutes per side. The only tricky thing about these pancakes is flipping them. You'll want a thin spatula. One thing I like to do is stick my spatula about 1/4 or 1/3 of the way under the done side and slowly drag and flip the cake. It's not hard, but you'll want to take more time than you would a normal pancake.

Repeat for remaining batter.

If you want you could top with fresh fruit, pure maple syrup, peanut butter, almond butter - really whatever you would like!