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: Oven Baked Fajita

I found this YUMMY recipe and have tried it.  I cut back on the spices so it wouldn’t be too spicy for hubby BUT it was really good.  Quick and easy.  The bonus is it froze well too.

Thinking it might work with beef too…. OR just lots of veggies.  How will you change it up?

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (I used olive oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

  1. Preheat the oven to 400 degrees.
  2. Place chicken strips in a greased 13×9 baking dish.
  3. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  4. Drizzle the spice mixture over the chicken and stir to coat.
  5. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  6. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is 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!

Have a ThirtyOne-derful day!

Tasty Tuesday: Vegetarian Quinoa Bowl

This YUMMY vegetarian dinner is packed full of Mexican flavors.  Quick and easy with lots of leftovers to have on a salad the next day OR to heat up.
Prep Time: 30 minutes
Cook Time: 30 minutes

Serves:   4

Quinoa Skillet
  • 2 Tablespoons avocado or olive oil
  • 1 medium zucchini, chopped, 2 cups
  • 1 red bell pepper, cored and diced into 1/2″ pieces, 1 1/2 cups
  • 1 medium onion, diced into 1/2″ pieces, 2 cups
  • 1 clove garlic, minced
  • 2 Teaspoons ground cumin
  • 2 Teaspoons chili powder
  • 1 – 15 ounce can black beans, drained and rinsed
  • 1 cup quinoa, rinsed and drained
  • 1 – 14.5 ounce can fire roasted chopped tomatoes in sauce
  • 1 1/2 cups vegetable stock
  • 1 1/2 cups fresh or frozen corn
  • 1/2 Teaspoon sea salt, or to taste (this will vary on type of stock used)
Pico de Gallo
  • 1 1/2 cups chopped tomatoes
  • 1/4 cup diced onion, reserved from above
  • 1/4 cup chopped fresh cilantro
  • 1 Teaspoon minced jalapeno
  • 1 Tablespoon freshly squeezed lime juice
  • 1/2 Teaspoon sea salt, or to taste
Instructions
  1. Prep the ingredients for the quinoa skillet dish before starting to cook, and set aside 1/4 cup of the diced onion for the Pico de Gallo.
  2. Preheat a large skillet (13″-15″) over medium high heat. When the pan is hot but not smoking, add the oil along with the zucchini, bell pepper, onion, and garlic. Sauté stirring often until the veggies have softened but are still crisp tender, about 5 minutes.
  3. When the veggies have softened, add the cumin and chili powder to the skillet, and stir to mix in. Then add the black beans, quinoa, fire roasted tomatoes, and vegetables stock. Stir to combine and cover the skillet with a lid. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook stirring occasionally until all the liquid has absorbed, and the quinoa is fluffy, 20-25 minutes.
  4. While the quinoa is cooking, mix together the ingredients for the Pico de Gallo. Season to taste with salt, and set aside to let the flavors blend.
  5. Stir together all the ingredients for the Avocado Lime Cabbage Slaw, then set it aside until the serving time.
  6. When the quinoa is done, add the corn and stir to combine. Season to taste with salt, and serve immediately with Pico de Gallo.

What to do with the leftovers????  Pack them up for lunch the next day in one of Thirty One’s AMAZING thermal lunch totes.   Sending  the  kids  off with  a healthy  lunch?  Try  the  Lunch Break  Buddy  Thermal. This roomy, insulated cooler bag is perfectly sized and styled for packing lunch and snacks for you or the kids, with a water-resistant thermal lining, zipper closure, large front pocket and mesh side bottle pocket. Personalize your lunch bag with an embroidered name, monogram or Icon-It design for school, work or travel.

Did I mention it is on the Retirement list?  What does that mean?  It will be gone after February 28th….. grab one while you can.

Have a ThirtyOne-derful day!

Tasty Tuesday: Chicken Cabbage Stir-Fry

20953301_1451132834934122_1833240564025144783_n.jpgI wish I could remember where I saw or got this recipe from so I could give them credit!  It is so YUMMY!  I’m wondering how it would work in the crock pot, so I might just give it a try.  We have an insta pot too but I have never used it.  Is this a recipe you could do in it?  What do you think?

Ingredients:

3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon Soy sauce, low sodium (I use gluten free)

Directions:

1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

Notes:
• Add bell peppers or carrots for color.
• Try with broccoli.

Got leftovers?  We always do since I can’t seem to get the hang of cooking for just two people.  You would think I was from a BIG family.  LOL.

Grab a Lunch Break Thermal from Thirty One before they are gone!  Yes, this AWESOME thermals are being retired at the end of the month.  The Lunch Break Thermal is the stylish way to take your lunch to work or wherever you and your family go. Great for school, the pool, sporting events, day trips, flights and dozens of other places. Extended handles allow you to tote this cooler bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!

Have a ThirtyOne-derful day!

Tasty Tuesday: Microwave Cake

This is one of my all time FAVORITE Weight Watcher’s Recipes.  Yes, it is 105 calories and *5 WW SmartPoints BUT it is so much better than eating a box of cookies or a bag a chips.  My hubby even said it wasn’t bad when I topped it with some chocolate frosting!

This skinny 3-2-1 mug cake is a simple way to satisfy a craving for cake in minutes with just two ingredients, a mug and a microwave.  Add a little bit of whipped topping and a few pieces of chopped fruit for a yummy treat.

It is low in calories and naturally portion controlled for those of us in Weight Watchers who are tempted by an entire cake sitting on the counter.  Admit it, you shave just a little bit off each time you walk by, right?  I know I am not the only one.

STEP 1 – MAKE THE BASE

You’ll need a box of angel food cake mix (make sure it is the one step kind) and a box of another cake mix of your choice.  I love chocolate so I picked Devil’s food (gluten free). But you can use whatever flavor you like best.  Whisk together the cake mixes in a large clear bowl with a balloon whisk. Whisk the two dry mixes together until they are free of lumps and well combined. Now you have enough “321 cake mix” for about 31 little microwave mug cakes.  Store your 3-2-1 microwave cake mix in an airtight container (like a gallon zipper lock plastic bag). Be sure to label it with what it is and the instructions so you are ready the next time a cake craving strikes.

STEP 2 – MAKING A MUG CAKE

Gather your tools:  a 10 ounce mug, measuring spoons, nonstick cooking spray and your mix. Coat the mug with nonstick spray. Then add 3 level tablespoons of dry cake mix and 2 level tablespoons of water.  Stir together cake mix and water with a fork.  Stirring with a fork (acts like a little whisk) until the mixture is well combined. It is okay if it bubbles up.  Microwave your mug cake for approximately one (1) minute and voila – you have cake!

NOTE:  The actual time may vary depending on the wattage of your microwave. My microwave is 900 watts and takes 60 seconds. If your microwave has higher wattage set your time for a little less.

I will admit, it is not the prettiest thing but it tastes yummy, especially when it is still warm. You can eat it right from the mug.

Or turn it out onto a plate and pretty it up with a dusting of powdered sugar and dollop of canned whipped topping.  You can even add a little bit of chocolate frosting while it is still warm and it will melt down the sides.

It is a great recipe for playing with different cake mix flavors, additions and/or accompaniments. If you are a Weight Watcher concerned about calories and/or tracking your points be sure to adjust accordingly.

You can use any flavor of cake mix you prefer: chocolate, white, yellow, lemon, spice, funfetti, spice, carrot, strawberry, etc.

Try adding 2 to 3 teaspoons of any of the following to the cake batter before cooking: miniature chocolate chips, finely chopped dried fruit, finely chopped nuts, sprinkles.  Top with a dollop of light whipped topping.

Make a Molten Cake by placing a small piece of chocolate in the middle of the cake before microwaving.

Unknown.jpegMake a Caramel Apple Cake by adding a little bit of chopped dried apple to the cake before microwaving and then after it’s baked top with a drizzle of caramel sauce.

Make a Cranberry Orange Nut Cake into yellow or white 3-2-1 cake mix by stirring in chopped nuts, dried cranberries and orange zest before microwaving.

Top your favorite cake with fruit and whipped cream for a light and tasty “shortcake.”

Drizzle finished cake with chocolate or caramel sauce.

Let us know what you think…. Have a ThirtyOne-derful day!