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: Wicked Good Spices Vegetarian Chili

Today’s recipe is from my friend Rachel at Wicked Good Spice Mixes Co.  I was introduced to their amazing products at the Brick Farmer’s Market about two years ago.  Their spot was a must every week.  From flavored vinegar to organic olive oil to spice mixes.  The best part is they have a multitude of uses for some of their products.  Who would have ever thought of using flavored vinegar in seltzer water for a refreshing drink?

I made this YUMMY recipe this week.   I will admit, I had a brain fog MS day and despite having the directions in front of me I forgot the spaghetti squash, and the tomato paste BUT the end result was still delicious!

 Ingredients:

  • 1 medium butternut squash; sweet potatoes, spaghetti squash (peeled & diced)
  • 2 large onions, diced
  • 1 each of diced orange, yellow, and red bell pepper
  • 2 whole heads of garlic, diced
  • 4 tablespoons of wicked good wild canyon pepper blend/ or pigs can fly blend (add more spice if you like more heat)
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 24oz can of crushed tomatoes
  • 1 8oz can of tomato paste
  • 1/3 cup of olive oil

Directions:

  1. Place olive oil in a large skillet on medium heat
  2. Add onions and garlic.  Saute
  3. Add bell peppers, sweet potato and squash. Sauté until soft
  4. Add wicked good spices wild canyon pepper blend or pigs can fly. Mix thoroughly
  5. Add corn, crushed tomatoes and tomato paste
  6. Stir to blend
  7. Cook on low heat for 30 minutes or until squash is fork tender
The main reason the company was started was to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of that spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

The farmer’s market may be closed until the end of May BUT you can get these awesome products at the following locations:

Berry Fresh Farms, 151 Brick Blvd, Brick NJ 08723  (732)477-0606

Cream Ridge Winery, 145 Route 539 (PO Box 98), Cream Ridge, NJ 08514 (609) 259-9797

Dearborn Farm Market, 2170 Rt 35, Holmdel, NJ 07733  (732)264-0256

From The Garden, 353 Fairfield Road, Freehold NJ 07728 (732)866-1745

Cedar Post Farm and Garden Center, 147 NJ Route 70,  Lakehurst,NJ 08753 (732)270-8833

Delicious Orchards, 320 Route 34, Colts Neck, NJ  (732) 462-1989

New Egypt Marketplace, 53 Main Street, New Egypt, NJ 08533 (609) 458-7900

The Lusty Lobster, 88 Bay Ave. Highlands, NJ 07732 (732) 291-1548

Twin Ponds, Rt 9 Howell, NJ 07731

Lovelandtown Grocery and Provisions, 219 Bridge Ave, Point Pleasant,NJ 08742  (732)903-6855
Princes Farm Market , 1123 Mountain Ave, Mountainside, NJ 07092
(908)358-3311
Have a great recipe you want to share?  We would love to feature YOU!  If you try this, let us know what you think…
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 – Spaghetti Squash Boats

delish-taco-spaghetti-squash-still002-1527256416.jpgIt’s SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.

Prep Time:  15 MINS     Total Time:  1 HOUR 10 MINS     Makes: 4 servings

INGREDIENTS  FOR SPAGHETTI SQUASH

2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
1/2 tsp. chili powder
1/2 tsp. cumin

INGREDIENTS FOR FILLING

1 tbsp. extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1 1/2 c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)

DIRECTIONS

  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
  2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
  3. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  4. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  5. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

The best thing to do with leftovers is to take them for lunch the next day, right?  Thirty One’s Lunch Break Thermal is perfect for lunches.  Great for school, the pool, sporting events, day trips, flights and dozens of other places. The extended handles allow you to tote this 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!  You can personalize it too; ensuring no one steals your lunch.

Have a ThirtyOne-derful day!

Tasty Tuesday – Quinoa Salad with a Kick

Thank you to JEN @THE HAUTE MOMMY HANDBOOK for today’s recipe.

I love quinoa and it has now become a staple in our house.  Hubby even prefers it to rice.  There is always a bag or two in the pantry.   It has lots of protein and when I was strictly vegetarian, it helped give me a little protein boost.

This is a yummy dish packed with protein and the tasty crunch of fresh veggies. This salad is very easy to assemble.   I love the fact this Quinoa salad can be served as a side or as a main course.

INGREDIENTS

1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes
1 bell pepper, chopped
2 cups cooked chickpeas
1/2 medium red onion, finely chopped
2 stalks of celery, finely chopped
1/4 cup chopped fresh cilantro (optional)
salt and ground black pepper to taste

PREPARATION

  1. Cook quinoa according to package instructions. Generally, the ratio of quinoa to water is 1:2. Bring to a boil, then simmer for about 10-12 minutes on low heat. Fluff with a fork and set aside.
  2. In a separate bowl, whisk together olive oil, lime juice, pepper flakes, and salt to create the dressing.
  3. In a large bowl combine tomatoes, bell pepper, chickpeas, onions, and celery. Pour dressing over this, and toss to coat. Add cilantro and additional salt and pepper to taste. Serve immediately or store in refrigerator until ready to serve. Makes approximately 4-6 servings.

NOTES:

Any fresh, crunchy veggie with sweet notes can be added or substituted in this recipe. I subbed in black beans  because we prefer them BUT beans can be omitted altogether.

What is your favorite recipe?  Share it with us…

Have a ThirtyOne-derful day!