I loveeeee chicken salad. like LOVE! I am huge huge fan of fruit in my chicken salad; apples, grapes even pineapple. My mother makes it by the batch and it’s all I eat when I am home. It’s perfect on a croissant, toasted wheat bread or a bagel. I even just take it fork to mouth – it’s that good. I have really been focusing on my nutrition and counting macros so I wanted to update her recipe as close as possible to stay in compliance with my macro counting. Substituting that mayo for something equally as tasty and packed with protein was key! Can’t wait to share this with you!
1 cup Rotisserie Chicken, shredded
1/2 cup fat-free Greek Yogurt
Juice of 1 lemon
1/2 cup grapes (I used red and green)
1/4 cup diced celery
1 tablespoon red onion
1 tablespoon Tarragon
Salt & Pepper
First you want to shred your Rotisserie Chicken. After purchasing from the store, I always like to do this when it’s hot – so much easier to pull everything apart and shred the chicken with your fingers. Measure out the Rotisserie Chicken and add to a bowl. Measure out the Greek Yogurt and add the lemon juice. Mix the Greek Yogurt and lemon juice together then add it to the bowl with the Rotisserie Chicken. Slice your grapes, celery and red onion and add it to the bowl. Add a pinch of salt & pepper and then mix everything together. The lemon juice helps to develop that creamy flavor that we are used too with the traditional mayonnaise used, so give it a little taste and add more lemon juice if desired. Add Tarragon and mix together. I recommend doubling this if you want to enjoy it for a few days! Store in a airtight container in the fridge for up to three days!
This is a great source of protein from the chicken and Greek yogurt – the grapes add some healthy carbs and the entire recipe is minimal in fat! I love to enjoy this after a workout so I can add extra carbs (english muffin, rice cake, croissant). But I promise I will be eating this alone and the entire bowl will be gone very soon!!!
Is it tomato soup and grilled cheese or grilled cheese and tomato soup? I think we can all agree that the grilled cheese is what we want but when paired with a delicious tomato soup, its a combination unlike any other. I am certainly in the market for one pan, limited mess dishes – although no matter how hard I try, my kitchen is always a mess after I cook. This Roasted Tomato Soup is seriously foul proof and so delicious. I made this version dairy free with a secret ingredient and it does not disappoint! And then we can’t forget about the delicious grilled cheese – the end all be all sandwich soup combination.
2lb Tomato’s – cherry, campari & roma
1 onion, diced in big chunks
1 head of garlic, peeled
1/4 cup olive oil
Red Pepper Flakes
Salt & Pepper
1 can Lite Coconut Milk
Add the tomato, onion, olive oil, basil, red pepper flakes, salt and pepper to a deep dish and place in 400 degree oven for 35-40 minutes. Take garlic and place in the center of aluminum foil and wrap tightly – the garlic will get really soft. Remove from the oven and take in all the delicious smells! Remove the basil from the pot. Place all ingredients into a blender or use an immersion blender. Add additional basil to the blender and blend. Transfer back to the pot and add one can of Lite Coconut Milk. You can def use the regular Coconut Milk, but the lite is a little more guilt free. *You can use heavy cream as a dairy option* Season with a little more salt and pepper and add red pepper flakes if you like a little heat. Garnish with fresh basil and enjoy!
Grilled cheese – take two slices of sourdough bread and butter one side of each slice. Place butter side down on a medium heat skillet – place cheddar cheese on top and then add additional slice of bread on top. Let cook for 3-4 minutes until the butter is golden and the cheese starts to melt. Flip the sandwich and let the other side get golden brown. Remove from heat when the cheese is melted. Slice, dip in the soup and ENJOY!
I had leftover cauliflower florets from my Cauliflower Parmesan and was trying to think of what to do with them! Combined with mushrooms, I tossed them in olive oil and roasted them in the oven and then the magic happened. This dish is tangy, sticky, delicious and EASY! Completely vegetarian but would be delicious with chicken added. This sauce is my go-to and I swear I use it on so many different recipes. It can be tweaked based on what you have available but it’s pretty basic and totally delicious. I will give you all the secrets below!
Sauce: 1/4 cup Rice Vinegar 1/4 cup Coconut Aminos (or soy sauce) 1 tbsp Honey 1 tbsp Sriracha Pinch Red Pepper Flakes Pinch Sesame Seeds Other ingredients: 2 cups cauliflower florets 1 cup sliced mushrooms Pad Thai Noodles Lime Juice Sliced Green Onion Green Onion/Lime garnish
Preheat your oven to 400 degrees and toss the cauliflower and mushrooms in olive oil and roast for 25-30 minutes until crispy. Remove from the oven.
Start a pot of boiling water for your pad thai noodles. Cook your noodles according to the package directions. While the noodles are cooking, mix your ingredients for your sauce. Add all the ingredients to a bowl or a jar and shake or mix together until combined.
Heat sesame oil or olive oil in shallow pan and turn stove to medium heat. Once warm, add the cauliflower and mushrooms. Now add your sauce and stir until the vegetables are coated and the sauce starts to bubble. This sauce will reduce and get a bit sticky (but that’s the best part). Once your noodles are done cooking, save some of the pasta water (this will come in handy later) and transfer the noodles to the pot with the cauliflower, mushrooms and sauce. Stir until combined and the sauce has coated the noodles. Gradually add about 1/4 cup of pasta water to the noodles. This will help the sauce to become a little creamy which makes it so so delicious!
Finish the dish with a splash of lime juice and sliced green onion and mix until combined.
Plate your dish and top with sesame seeds, green onion & lime juice. Enjoy!