Tasty Tuesday: Southwest Chicken Kale Salad

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Thank you Hungry Girl for another AMAZING recipe.  I never get tired of salad!

This is a refreshing compliment to summer’s hot dogs, hamburgers, and other BBQ fare.  This zesty recipe makes two huge and satisfying meals… but it can also double as a multi-serving side dish!

1/2 of recipe (about 7 cups): 307 calories, 3g total fat (0.5g sat fat), 827mg sodium, 39g carbs, 9g fiber, 12.5g sugars, 34.5g protein — PointsPlus® value 7* — SmartPoints® value 4*  MAKES 2 SERVINGS

Prep: 15 minutes     Chill: 1 – 2 hours

Ingredients:

Salad
8 cups chopped kale leaves
1 cup chopped tomatoes
1/2 cup chopped red or yellow bell pepper
1/2 cup canned black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup seeded and chopped fresh jalapeño peppers
6 oz. cooked and chopped skinless chicken breast

Dressing
1/4 cup fat-free plain Greek yogurt
2 tbsp. seasoned rice vinegar
1/2 tsp. taco seasoning mix

Directions:

  • Combine all salad ingredients in a large bowl. Mix well.
  • In a medium bowl, whisk dressing ingredients until uniform. Add dressing to salad, and toss to coat.
  • Cover and refrigerate for 1 – 2 hours, to allow flavors to develop.

Whether you are taking your salad to work for lunch or eating it outside on your porch, the perfect thermal to keep your drinks cold is Thirty One’s Bring a Bottle Thermal.

Celebrate Thirty-One’s 15th anniversary year with this Customer-favorite bring-back style! Use this handy single-bottle thermal for school, work and travel. Our insulated drawstring cooler pouch keeps up to a 20-oz. bottle of water, milk or other drinks cold on the go. Includes a carabiner to clip on your gym bag, diaper bag, bike, golf bag or sports bag.

It will even hold a 750ml bottle of wine.

 

 

 

 

Add a strap from the Studio by Thirty One collection to make it hands free carrying when you are walking.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Pizza-fied Chicken

I don’t know about you but I get tired of chicken!  I love there are “zero” points because I am now eating more protein but it can be boring!  Thank you Hungry Girl for another yummy recipe!

Entire recipe: 272 calories, 8.5g total fat (3.5g sat fat), 633mg sodium, 6g carbs, 1g fiber, 2.5g sugars, 40.5g protein  Freestyle™ SmartPoints® value 2*

Prep: 10 minutes     Cook: 10 minutes   MAKES 1 SERVING

Ingredients

5 oz. raw boneless skinless chicken breast cutlet

Dash each salt and black pepper

1/4 cup canned crushed tomatoes

1/4 tsp. garlic powder

1/4 tsp. onion powder

3 tbsp. shredded part-skim mozzarella cheese

4 slices turkey pepperoni (optional: roughly chopped)

Optional seasonings: additional salt and black pepper

Optional toppings: crushed red pepper, fresh oregano

Directions

  1. Evenly pound chicken to 1/4-inch thickness. Season with salt and pepper.
  2. Bring a skillet sprayed with nonstick spray to medium heat. Cook chicken for 3 – 4 minutes per side, until cooked through.
  3. Meanwhile, to make the sauce, combine these ingredients in a small bowl: crushed tomatoes, garlic powder, and onion powder. If you like, add salt and pepper. Mix well.
  4. While still in the skillet, top chicken with sauce, and sprinkle with cheese. Top with pepperoni.
  5. Cover and cook for 2 minutes, or until sauce is hot and cheese has melted.

Why not make extra for lunch this week?  Freeze the leftovers and enjoy them heated up with your favorite side salad.  No better way to take lunch to work but in a Thirty One Thermal.  Did you know ThirtyOne had a NEW Crossbody Thermal Tote?

One of our most popular personal lunch thermals is now a crossbody! Stay on-trend at the office or school with our fashionable and functional Crossbody Thermal Tote cooler bag. Webbed handles plus a long, adjustable strap give you three ways to carry your snacks and drinks in style. Or give it as the perfect teacher’s gift! Choose personalization to make it even more special. AND a steal at just $20

Have a recipe you want to share?  Send me an email and if we use if in the blog, you will receive a FREE gift as a thank you.

Have a ThirtyOne-derful day!

Tasty Tuesday: Caribbean Chicken Rice Bowls

INGREDIENTS
  • 1 can (13.6 oz./403 mL) coconut milk (about 1½ cups/375 mL)
  • 1½ cups (375 mL) water
  • 12 oz. (350 g) uncooked Jasmine rice (about 2 cups/500 mL)
  • 1 lb. (450 g) chicken tenderloins
  • 1 tbsp (15 mL) Jamaican Jerk Rub
  • 1   red bell pepper
  • 1   lime
  • ½ can (7 oz./200 g) kidney beans (¾ cup/175 mL), rinsed and drained

Pineapple Salsa

  • 1   fresh pineapple or about 1½ cups (375 mL) diced canned pineapple
  • 3   green onions
  • ½ cup (125 mL) loosely packed fresh cilantro leaves
  • ¼ tsp (1 mL) salt

DIRECTIONS

  1. Pour the coconut milk and water into a Small Batter Bowl and whisk until smooth.
  2. Pour the coconut milk mixture into the Multipot and add the rice. Bring to a simmer, uncovered, over medium-high heat.
  3. Meanwhile, cut the chicken into bite-sized pieces. Place in a medium bowl, add the rub, and mix to coat.
  4. When the rice is at a simmer, place the Silicone Collapsible Steamer & Strainer (collapsed one layer) over the pot. Transfer the chicken to the steamer, reduce the heat to medium, and cover with the lid. Let the chicken steam for 4–5 minutes.
  5. Cut off the top of the bell pepper, and remove the seeds and veins using the Scoop Loop®. Cut the pepper into quarters and slice with the Quick Slice.
  6. Remove the lid, push the chicken to one side of the steamer, and add the bell pepper to other side. Cover and steam for 4–5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  7. Use the Pineapple Wedger to peel, core, and halve the pineapple. Using a Chef’s Knife, coarsely chop half of the pineapple. Save the remaining pineapple for another use.
  8. Slice the green onions into large pieces. Place the green onion and cilantro into the Manual Food Processor and process until finely chopped. Remove the blade and add the pineapple and salt; stir to combine.
  9. Remove the steamer from the pot. Juice the lime into the rice with the Citrus Press.
  10. To serve, transfer the rice into serving bowls. Add chicken, bell pepper, beans, and salsa.

Yield:   6  servings

Nutrients per serving:  U.S. Nutrients per serving: Calories 430, Total Fat 10 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 61 g, Fiber 5 g, Sugars 6 g, Protein 25 g

Cook’s Tips:

  • Steaming is a quick and easy way to cook chicken, fish, and vegetables without oil or fat. Steam is as hot as boiling water, so it cooks food as quickly, but more gently.
  • Cooking the rice in coconut milk creates a creamy texture and a subtle coconut flavor, but you could use broth or water if you prefer.
  • This recipe is all about customization. Switch out the rub for a different flavor, or try a vegetable like zucchini or chickpeas instead of kidney beans.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu.  If your wish  list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Thirty-Minute Chicken

OUR DEEP COVERED BAKER AND A FLAVORFUL SEASONING MIXTURE MAKE THIS CHICKEN EASY AND IRRESISTIBLE. THIS QUICK MICROWAVE METHOD IS A REAL TIME-SAVER, PERFECT FOR A WEEKNIGHT MEAL OR WHEN A RECIPE CALLS FOR COOKED CHICKEN.

INGREDIENTS

    Chicken

  • 1 whole chicken (3 1/2-4 pounds)
  • 1 tablespoon olive oil
    Seasoning Mixture

  • 1 tablespoon all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon dried thyme leaves

DIRECTIONS

  1. For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Professional Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef’s Silicone Basting Brush.
  2. For seasoning mixture, combine ingredients in (1-cup) Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.
  3. Microwave, uncovered, on HIGH 25-30 minutes or until Digital Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Yield:

  • 4-6  servings

Nutrients per serving:

Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g, Sodium 450 mg, Fiber 0 g

Want more recipes to help you change up the boring chicken dinner?  Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu.  If your wish  list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Grilled Chicken Penne al Fresco

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INGREDIENTS

  • 4   garlic cloves, crushed
  • 2 cups (500 mL) grape or cherry tomatoes
  • 3 cups (750 mL) uncooked mezze penne pasta
  • 3 cups (750 mL) chicken broth
  • ½ cup (125 mL) dry white wine such as Chardonnay
  • ½ tsp (2 mL) each salt and coarsely ground black pepper
  • 1¼ cups (300 mL) lightly packed fresh basil leaves, divided
  • 1 oz (30 g) Parmesan cheese, grated (about ¼/50 mL cup packed)
  • 2 cups (500 mL) diced grilled chicken breasts
  •  oil for spritzing
  •  Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

DIRECTIONS

  1. Spray Deep Covered Baker with olive oil using the Kitchen Spritzer. Add garlic sliced with Garlic Slicer and tomatoes. Microwave, covered, on HIGH 4–5 minutes. Add pasta, broth, wine, salt, and black pepper.
  2. Return baker to microwave; cover and microwave on HIGH 10–12 minutes or until pasta is tender, stirring after 5 minutes. Meanwhile, use the Herb Mill to grate basil, reserving 2 tbsp for garnish. Grate the cheese with the Microplane® Adjustable Fine Grater.
  3. Carefully remove the baker from the microwave and remove the lid, lifting it away from you. Add the basil, cheese, and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese, if desired.

Yield:

  • 8  servings of about 1 cup, excluding optional ingredients

Nutrients per serving:

Nutrients per serving (about 1 cup, excluding optional ingredient): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Cook’s Tips:

Additional chicken broth can be substituted for the wine, if desired.

To make this recipe in the Mini Deep Covered Baker, simply divide the ingredients in half and reduce the cook time by 1–2 minutes

Want more recipes to help you change up the boring chicken dinner?  Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu.  If your wish  list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials.

Have a ThirtyOne-derful day!