Tasty Tuesday: Chicken Salad

I have struggled with staying at goal for the last few months.  Just when I wanted to get back on track eating zero point foods, it has been recommended in addition to dairy free and gluten free – I go vegetarian.  BUT before I made the change, I tried this YUMMY recipe.

Give this AWESOME 1 Smartpoint. per 1/2 cup service recipe a chance.  This will make 12 servings!

 

Ingredients:

  • 2 pounds cooked boneless, skinless chicken breast
  • 1 cup purple grapes, halved
  • 2 TBS chives, scallions or green onions, minced
  • 5 ribs celery, washed and chopped
  • 1 TSP garlic powder
  • 1/2 cup light mayonnaise
  • 1/2 cup plain, non fat Greek yogurt

Directions:

  1. Cook the chicken breasts until done. You can pan fry with non stick cooking spray or bake in the oven.
  2. Shred the chicken or chop using a knife. Place in medium sized mixing bowl.
  3. Wash and cut the grapes in half. Place in bowl.
  4. Wash and mince chives. Place in bowl.
  5. Wash and chop celery. Place in bowl.
  6. Add garlic powder to bowl.
  7. Add light mayonnaise and Greek yogurt to bowl.
  8. Add a dash or two of this seasoning if you’d like some more flavor.
  9. Mix well and chill for an hour before serving.

Since this makes 12 servings, why not take some for lunch using your Thirty One Around the Clock Thermal..  It is one of the most versatile totes.  Great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

If you try this yummy recipe, let us know what you think.  Have a recipe you want to share?  Send me an email – if I use it, I will send you some happy mail.

Have a ThirtyOne-derful day!

Tasty Tuesday: Apricot Ginger Glazed Pork Chops

This recipe is gluten-free, dairy-free, egg free, soy free and peanut/nut free AND it still tastes good!  The rich glaze really dresses up the pork chop, and the unique flavors give it a not-another-pork recipe zip and zest

The best part is that it’s quite easy and quick too, so that’s my favorite kind of fancy–fancy without all the fuss.

Thank you Tracey Bartolomey of pawTree for sharing this recipe with us.

PREP TIME: 10 mins     COOK TIME: 15 mins     SERVES: 4

 

INGREDIENTS

1 and ½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
4 boneless pork chops
olive oil for coating pan
another 1 Tablespoon olive oil
1 clove garlic, minced (or ½ teaspoon if jarred)
1 teaspoon ginger powder
½ cup chicken broth
⅔ cup apricot preserves* see note

INSTRUCTIONS

  1. Heat a large skillet over medium high heat with olive oil.
  2. While the pan is heating, combine the salt, garlic, onion and pepper. Lightly dip one side of the pork chops in the mixture.
  3. When pan is hot, place the pork, spice side down, in the hot pan. Sprinkle the remaining spice mixture on the top of the pork chops. Cook the pork for 3ish minutes and then flip and cook an additional 3ish minutes (until both sides are nicely browned). Remove the pork from the pan and cover with foil to keep warm.
  4. Reduce the heat and add the additional 1 Tablespoon of olive oil. Add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the delicious browned bits from the bottom of the pan and continue to simmer for 1 minute.
  5. Whisk in the preserves. Bring the sauce to a simmer and return the pork to the pan.
  6. Cook for an additional 2-3 minutes on each side or until cooked through.
  7. Remove from heat and let the pork chops rest for 5 minutes before serving. Serve over rice or quinoa and spoon the sauce from the pan over each piece of pork–don’t let that stuff go to waste! Use every precious drop.

NOTE:  Apricot preserves in the jam/jelly section of the grocery store may be hard to find. When it is, apricot-pineapple preserves work just as well!  The original recipe is from Allergy Awesomeness

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Have a ThirtyOne-derful day!

 

Tasty Tuesday – Pumpkin Pie Pudding

Today’s recipe is from Sarah Kay Hoffman.  Be sure to check out her blog…

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I LOVE pumpkin anything.  I have acquired a taste for Starbucks Pumpkin Spice Frap with coconut milk and no whip (okay, so I splurge once in awhile).

This Pumpkin Pie Pudding is the perfect blend of gut-healing goodness and fall-flavored inspiration. It is gluten, dairy, soy, corn and nut free.  It’s also more of a JELLO than a pudding, but it’s also kind of a cross-over of JELLO meets pudding.

Prep time: 10 mins              Cook time: 2 hours
Serves: 6-8

Ingredients
1.5 cups full fat coconut milk, divided
½ cup organic canned pumpkin
1.5 tbsp gelatin
2 tsp pumpkin pie spice
1 tbsp vanilla extract

Instructions

  • Place ¾ cup milk, pumpkin, pumpkin pie spice, and vanilla extract in a medium-sized mixing bowl.
  • Bring the other ¾ cup milk to an (almost) boil on the stove in a small pan.
  • Teaspoon by teaspoon mix the gelatin into the hot water.
  • Add the gelatin mixture to the rest of the ingredients.
  • Using either an immersion blender (I love THIS one) or hand mixer, mix together all ingredients until smooth.
  • Transfer to a serving dish, cover, and refrigerate until hardened.
  • Serve as-is or to give a boost of sweetness, make my homemade, non-dairy whip cream.

If you try it, let us know what you think……

Have a ThirtyOne-derful day!

 

Pumpkin Blender Cookies

6a00d8358081ff69e201bb093172b7970dThank you to abeautifulmess.com for this YUMMY grain-free cookie recipe.

I LOVE pumpkin.  I LOVE easy quick recipes. I LOVE gluten-fee.  Baking was never one of my strong points.  I would rather cook a HUGE meal then bake BUT these make it really easy.

Hopefully the weather will cool off a little so I won’t have to run the air conditioner when I have the oven on.  I know it is CRAZY BUT a girl has to do what a girl has to do, right?

Yes, this is a grain-free, gluten free, dairy-free, and no sugar added blender cookie recipe.  They are more like little snack cakes because they are a fairly soft, sort of a mix between a pancake and a cookie. They are totally delicious and make a great afternoon snack or even warmed up and topped with fruit for a morning sort-of pancake option.

Grain-Free Pumpkin Blender Cookies, makes 6
Adapted from Detoxinista’s Almond Butter Pancakes

Ingredients:

1/2 banana* (approx. 2 oz.)
1/4 cup natural peanut butter or almond butter
1/2 cup pumpkin puree
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
pinch of salt

If you don’t keep a bag of frozen, sliced banana in your freezer for smoothies then make sure you use a fresh, ripe banana instead, but only use about 2 oz. (roughly half a medium-sized banana) or else the texture will be off.

Directions:

Add all the ingredients to a blender and blend just until smooth. Spoon the batter in 1/4 cup increments onto a baking sheet lined with parchment paper or a baking mat.6a00d8358081ff69e201b7c88e1231970b6a00d8358081ff69e201b8d217c883970c

Bake at 350°F for 12-14 minutes. Then remove from the oven and allow to cool on a cooling rack.

Place them in a ziplock bag, seal, and refrigerate until you want to eat them. They will be fine in the refrigerator for up to a full week. If you make a bigger batch and save them for longer, consider freezing them.

Can’t wait to hear what you think?

Have a ThirtyOne-derful day!

Tasty Tuesday – Vegetarian Mediterranean Farro Salad

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I have been on the hunt for recipes that are high in veggies plus are quick and easy to prepare.  I found this recipe in my “in box” the other day and it sounded YUMMY!  Now, I am not a feta cheese kind of girl PLUS I can’t have dairy now so the fact that it was optional was HUGE!  I liked that this made enough to divide over a few days to have for lunch or a salad with dinner.

Ingredients:

1 cup farro
1 large cucumber
1/2 red onion
1/4 cup parsley
2 Roma tomatoes
1/2 lemon
salt and pepper to taste
Optional: 1/4 cup feta cheese

Directions

Boil the farro for 10-12 minutes in large pot. (I like the pre-cooked farro from Trader Joe’s.) As the farro boils, chop the cucumber, onion, tomatoes and parsley. (If desired, chop the feta cheese as well.)

When the farro is finished, strain the grain and rinse with cold water for about 30-45 seconds.

Scoop the farro into a large bowl and add the chopped veggies.

Squeeze the fresh lemon on top of the salad and add salt and pepper to taste. (I prefer just lemon and pepper.)

Mix all together and enjoy!

If you haven’t tried farro, it is a GREAT grain to use instead of rice.  Hubby prefers it when it is used with stir-fry or chili, something that has some “juice” or gravy or sauce.  I, on the other hand, love to eat it as a side with just a few veggies.

Share your favorite recipes with us.  I would love to highlight YOUR favorites (and your business).

Have a ThirtyOne-derful day!