I’m a total salad girl! I eat some variation of a salad every day for either lunch or dinner and sometimes BOTH! I love finding new options to make. Check out this one from Hungry Girl!
1/4th of recipe (about 1 1/3 cups): 118 calories, 2g total fat (<0.5g sat fat), 270mg sodium, 16.5g carbs, 3.5g fiber, 9.5g sugars, 8.5g protein, Freestyle™ SmartPoints® value 3*
Prep: 5 minutes Chill: 15 minutes MAKES 4 SERVING
4 cups broccoli cole slaw (about one 10-oz. container or one 12-oz. bag)
1/2 cup canned water chestnuts, drained and roughly chopped
1/4 cup sweetened dried cranberries, chopped
1/4 cup light sesame ginger dressing (like Newman’s Own Sesame Ginger Dressing)
One 5-oz. can albacore tuna packed in water
1/4 cup chopped scallions
2 tsp. sesame seeds
- Place slaw, chopped water chestnuts, and chopped cranberries in a large bowl. Add dressing, and stir to coat.
- Drain tuna, add to the bowl, and stir to mix. Cover and refrigerate until chilled, at least 15 minutes.
- Serve topped with scallions and sesame seeds.
NOTE; Double the recipe and it is a great salad for an upcoming picnic.
There is no better way to carry your salad (for lunch or a picnic) then in a Thirty One thermal. So many options to pick from….
Check out the options for lunch, each one will meet a different need depending on what you carry for lunch…
SHHH!!! I have a secret. Thirty One’s lunch tote thermals will be on SALE in July. Stay tuned for more details.
Headed to a picnic or the farmer’s market, check out this thermal…..
Need help pick out the thermal best for you, message me and I will be glad to answer any questions.
Have a ThirtyOne-derful day!
Today’s recipe is courtesy of The Baking Chocola Tess.
Do you like Apple Fritters? I don’t mean the kind you find in WaWa or any other store bakery. Have you ever had an apple fritter baked into a fluffy, buttery, white cake loaf with chunks of apples and layers of brown sugar and cinnamon swirled inside and on top? I mean the moist, delicious and full of home-made goodness from the heart – just like home kind! I am going to tweak this some so it is gluten free and hopefully it will be just as YUMMY!
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)
- Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
- Mix brown sugar and cinnamon together in a bowl. Set aside.
- In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
- Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
- Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
- Mix milk into batter until smooth.
- Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
- Lightly pat apple mixture into batter.
- Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
- Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
- To make glaze, mix powdered sugar and milk or cream together until well mixed.
- Let cool for about 15 minutes before drizzling with glaze.
Take these tasty treats to your next party or tailgating event by packing them in a picnic thermal. They can be warm out of the oven or just room temperature. You will love the picnic thermal for its many uses – the beach, campgrounds, or family picnic with your favorite foods. It has a Leak Lock Thermal Lining to hold ice when you need to keep things cool for a longer time. A removable, adjustable shoulder strap makes it easy to carry when you have your hands full, and the zip-around closure ensures everything stays put while you’re transporting it from the car. Holds up to 20 lbs! Key features include: Zip-around closure, Removable, adjustable shoulder strap, exterior front pocket, holds up to 20 lbs., keeps contents cool for up to 1.75 hours and monogramming and personalization options available. Approx. 13”H x 11”L x 6”D
So who is ready to make some apple fritter bread? Have a ThirtyOne-derful day!
Thank you Hungry Girl for another AWESOME recipe. The farmer markets are open and veggies are fresh. What better way to enjoy them then with some protein. I’m not usually one to run the oven this long in the summer but it is sooooo worth it.
All the things you crave about chicken and eggplant Parmesan, in one big melty dish… Super yum!
Prep: 15 minutes Cook: 1 hour and 10 minutes Cool: 10 minutes
1/4th of pan (4″ X 4″): 350 calories, 12g total fat (5.5g sat fat), 814mg sodium, 14.5g carbs, 6g fiber, 7.5g sugars, 45.5g protein — SmartPoints™ value 6*
1 large eggplant (about 20 oz.), ends removed
Four 5-oz. boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
1 cup canned crushed tomatoes
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Seasonings: garlic powder, onion powder, salt, Italian seasoning
- Preheat oven to 400 degrees. Spray 2 baking sheets and an 8″ X 8″ baking pan with nonstick spray.
- Cut eggplant lengthwise into 1/2-inch slices. Sprinkle with 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1/4 tsp. salt, and lay on one of the baking sheets.
- Lay chicken cutlets on the other baking sheet, and sprinkle with 1/4 tsp. garlic powder, 1/4 tsp. onion powder, and 1/4 tsp. salt.
- Bake eggplant and chicken for 20 minutes.
- Meanwhile, to make the sauce, combine these ingredients in a medium bowl: tomatoes, 1 1/2 tsp. Italian seasoning, and 1/2 tsp. each garlic powder and onion powder. Mix well.
- Remove chicken from oven.
- Flip eggplant, and bake until lightly browned and mostly softened, about 12 minutes. Remove sheet, but leave oven on.
- Evenly layer the following ingredients in the baking pan: 1/4th of the sauce, half of the eggplant slices, another 1/4th of the sauce, 1/2 cup mozzarella cheese, 2 tbsp. Parm, and another 1/4th of the sauce. Evenly top with cooked chicken.
- Continue layering with remaining eggplant slices, sauce, 1/2 cup mozzarella cheese, and 2 tbsp. Parm.
- Cover pan with foil, and bake for 30 minutes, or until hot and bubbly.
- Uncover and bake until cheese has completely melted and lightly browned, about 5 minutes.
- Let cool for 10 minutes before slicing.
Have leftovers? What better what to take them to work the next day then in a Thirty One Thermal? Did you know they are on special in June? 50% off any thermal with a $35 purchase
Have a ThirtyOne-derful day!