Chicken Salad with a Twist

IMG_9636Stopped in at Whole Foods the other day…who am I kidding, I am there 3x a week! Anywho, rarely am I tempted to even look at the pre-made food they have, however this time around I was intrigued! They had a cold chicken dish that looked too good to not scoop up!

Boy oh boy was I right – Whole Foods nailed this dish & now I am trying to recreate it! I can definitely tell you off the bat that I didn’t add as much EVOO as they did – so add what your lil’ tastebuds are telling you to!

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Either buy a roasted chicken, bake 3 chicken breasts or (what I did) crockpot a 4 pound chicken. If you decide to crockpot it find my directions in the “continue reading” section.

Once you have cooked chicken…

  1. Remove any bones from the chicken & set the meat aside to cool in a large bowl – once cooled shred the chicken
  2. Add 4T honey mustard, 2T dijion mustard, 2T oregano, 2T red wine vinegar, 1T EVOO & 1t of salt and pepper to the shredded chicken bowl – mix
  3. In a colander drain out one jar of the following: artichoke hearts, hearts of palm, green & black olives – sit in colander to continue to drain
  4. Once drained quarter the artichoke hearts, slice up the hearts of palm & all the olives
  5. Mix in the olives, hearts of palm, artichoke hearts & 2C arugula to chicken mixture

That’s it – ready to be served! I prefer it on a bed of arugula, but the hub loved it on toasted bread! Hope you enjoy my chicken salad with a twist! Such a perfect dish for warm summer days!

Nutritional Info per Serving (Serves 4): 340calories – 30grams of fat – 12.5carbs – 36grams of protein

Continue reading for ingredient list…

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Crock-tober: Sausage & Egg Soup

IMG_8429Who doesn’t love a crockpot meal? I remember growing up on the crockpot – watching my mom throw food into it during breakfast & then coming home after school to a house smelling mouth-watering good. The best!

Like mother, like daughter – I live for my crockpot! I love throwing ingredients into it & having my hub come home to a house filled with warmth.

This dish lived up to my other crockpot dishes – Y.U.M.

  1. Remove the case from 4 mild italian sausages, crumble & add to crockpot
  2. In crockpot combine 1 diced onion, 1 can of whole tomatoes (15oz/unsalted), 3C vegetable broth, 4 cloves of minced garlic, 1t thyme, 1t oregano & 1/4t chili flakes
  3. Cook on low for 6hours
  4. On the stovetop boil water, add in 10 eggs & hard boil (cook for about 10minutes)
  5. Remove from heat, let cool & remove shells – half all 10 eggs & remove 5 yolks (toss or store for later use) – set aside
  6. 10minutes before crockpot is done add in 1.5C of lite coconut milk, 5 halved whole hardboiled eggs, 5 halved hardboiled egg whites & 4C chopped kale
  7. Cover & let cook for the reminder of the 6hours

Serve & garnish with fresh chives, enjoy!

Nutritional Info Per Serving (Serves 4): 195 calories – 6.5 grams of fat – 16 carbs – 17 grams of protein

Continue reading for ingredient list & original recipe…

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Saag Tofu

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So when I lived in NYC, I was living in the hub of Indian culture. Some people called it Murray Hill, but really everyone refered to my specific street as Curry Hill. We lived on a street lined with Indian restaurants & shops.  They were always packed full of tourists and residents day & night. Really, some of the best food & spices was at my fingertips at all times (best dang curry at 3am too)!

Needless to say, I found this recipe & was intrigued. Indian in a crockpot? Why not! I love anything in a crockpot & anything Indian screams my name too.  So why not break out the crockpot already (it is October now) & throw a lil’ culture to the mix! Plus, what’s not to like about a meal that is packed with fiber (hello spinach), seasoned with an array of spices & you can dip bread into!

On to this Indian crockpot concoction…

  1. In a slow cooker add 1 can lite coconut milk, 1.5C tomato sauce &  3 defrosted packages of spinach
  2. For spices add 4 chopped garlic cloves, 3T minced ginger, 1T garam masala, 1T ground coriander, 1T ground cumin, 1t salt & 1/8t cayenne pepper – stir til all combined & cook on low for 3hours
  3. After 3hours, pour in Vitamix & add 1 package of fresh spinach – blend on high
  4. Pour back into crockpot, add 1 package of cubed tofu & cook on low for an additional hour

Serve with homemade naan, or prepackaged naan (I used a gf pizza dough mix & added a few extra spices into the dough)!

Nutritional Info Per Cup (Serves 8C): 115 calories – 3.6 grams of fat – 9 carbs – 8.5 grams of protein 

Continue reading for ingredient list & original recipe…

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