Healthy Chicken Salad Pockets Recipe

Healthy Chicken Salad Pockets Recipe

Healthy Chicken Salad Pockets Recipe

Ingredients:

  • 12 ounces shredded chicken
  • ⅔ cup fat-free or low-fat plain Greek yogurt
  • ½ cup celery, finely chopped
  • 1½ tablespoons sweet relish
  • 1 tablespoon Dijon mustard
  • 1 scallion, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • 4 leaves lettuce
  • 20 cherry tomatoes
  • 4 pita breads

Directions:

 

  1. In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
  2. Portion the chicken salad into 4 containers
  3. Lay the lettuce on top of the chicken salad and add the tomatoes.
  4. Refrigerate up to 4 days.
  5. Serve inside a pita. (You can also toast your pita first for an added touch!)
  6. Enjoy!



Southwestern Butternut Squash Sauté

Southwestern Butternut Squash Sauté

Southwestern Butternut Squash Sauté

 

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound peeled and seeded butternut squash, cut into ½ inch dice
  • 1 medium yellow onion, diced
  • 1 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon chipotle chile powder
  • 2 teaspoons maple syrup
  • 1 teaspoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons toasted pepitas

Directions:

  1. Heat olive oil in a non-stick skillet over medium high heat. Add the squash, onions and ¾ teaspoon of salt. Toss the squash mixture to thoroughly coat. Cook, stirring gently with a silicone spatula occasionally at first and them more frequently as the vegetables brown. Cook until the squash is tender and lightly browned and the onion is well browned, about 20 to 22 minutes. Remove from the heat.
  2. Meanwhile in a small saucepan, melt the butter over low heat, and add the coriander, cumin, chile powder and the remaining ¼ teaspoon of salt. Cook stirring for one minute or two to bloom the spices. Add the maple syrup and simmer for about 30 seconds. Remove from heat, and stir in the lime juice.
  3. Drizzle the butter mixture over the squash and stir thoroughly but gently with the silicone spatula. Stir in the cilantro. Transfer the squash to a serving dish and top with the pepitas.



Mango Salsa

Mango Salsa

Mango Salsa

 

Ingredients:

  • 2 ripe mangos, peeled and cut into ¼ inch chunks
  • ½ small red onion, chopped
  • ¼ cup chopped fresh cilantro
  • 1 or 2 jalapenos, seeded and chopped
  • ½ teaspoon salt

Directions:

Combine mango, onion, cilantro, jalapeno and salt in a small bowl. Refrigerate for at least 1 hour and serve with tortilla chips.




Caramelized Brussels Sprouts

Caramelized Brussels Sprouts

You will need:

2 Tbsp olive oil
3 cups fresh Brussels sprouts, sliced in half
1 onion, chopped
2 Tbsp sesame seeds
1/2 tsp coarse sea salt

Directions:

  1. Heat a heavy skillet (I love my cast iron) over medium-high heat, add sesame seeds and toast for about 3-5 minutes, or until golden brown and fragrant. Remove from pan and set aside.
  2. Add 1 Tbsp olive oil and onions to hot pan and cook until caramelized – soft and nicely browned around the edges. Remove onions and set aside. Add 1 Tbsp olive oil to hot pan and add Brussels sprouts, placing them face down. Cook for 5-7 minutes, and when Brussels sprouts are beautifully caramelized, turn over and cook for an additional 5-7 minutes. Add onions back to pan to heat up, stirring to mix with Brussels sprouts.
  3. Season with toasted sesame seeds and coarse sea salt.



Easy Chicken stir-fry

Easy Chicken stir-fry

Easy Chicken stir-fry

 Ingredients:

3 chicken breasts, sliced thinly
2tbsp cornflour, to coat the sliced chicken
1 garlic clove, crushed
1.5cm ginger, grated
chilli flakes to taste
1 tbsp + 1tbsp of vegetable oil
1 carrot, sliced
1/2 courgette, sliced
1/2 yellow onion, sliced
1/2 red bell pepper, sliced
50gr green beans
50gr broccoli florets
50gr white mushrooms
2tbsp dark soy sauce
1tbsp sweet soy sauce
1tbsp sesame oil
1/2 glass of chicken stock, hot
salt and pepper to taste

Directions:

1. Slice the chicken very thin and coat it with the cornflour
2. Slice all the vegetables bite size
3. Heat 1 tbsp of oil in a large wok and add the garlic, ginger, chilli flakes and chicken while stirring occasionally until the chicken turns slightly golden
4. Remove the chicken from the wok and add the 2nd tbsp of oil in the wok
5. Add courgette, onion, bell pepper, green beans, broccoli and mushrooms to the wok and stir well during 5 minutes
6. Include the already cooked chicken to the vegetables and cook for another minute before adding the 2 different types of soya sauce and sesame oil, stir for another minute
7. Pour in the hot chicken stock and let it boil for another 3 to 4 minutes until the sauce starts to thicken. The stir-fry is now ready to be served immediately.

 
Source: stunningrecipes .blogspot .com




Fried rice

Fried rice

Fried rice

Ingredients:

1 cup basmati rice
1tbsp + 1tbsp vegetable oil
2 eggs
1cm ginger, grated
50gr peas, frozen
2 slices of ham, cut in little squares
2 tbsp dark soy sauce
1 tbsp sesame oil
salt to taste

Directions:

1. Boil 1 cup of rice with 1,5cup of water; after the rice is done, let it chill in the refrigerator
2. Heat 1tbsp of oil in a wok and cook the 2 eggs, stir continuously until the eggs have set (will look like scrambled eggs); remove eggs from the wok
3. Heat 1tbsp of oil in the wok, add ginger and stir during 30 sec.
4. Add peas and ham and stir for another minute
5. Add cooked rice and stir continuously, during 3 to 4min. until there are no lumps in the rice anymore
6. Add egg mixture, soy sauce, sesame oil and season with salt and keep stirring for 1 to 2 min.
The fried rice is no ready to serve.

Source: stunningrecipes .blogspot .com




Vegetable brochettes

Vegetable brochettes

Vegetable brochettes

Ingredients:

24 cherry tomatoes
16 thin slices of zucchini (courgette), (zucchini sliced lengthwise with a potato peeler)
1 yellow bell pepper, diced, 1 inch pieces
16 cubes feta cheese (you can use any cheese you like)
1 red onion, small, diced, 1 inch pieces

Needed: 8 wooden skewers

Dressing:
3 tbsp olive oil
1 tbsp sweet chilli sauce

Directions:

1. On a wooden skewer, alternate 1 cherry tomato, 1 slice of zucchini rolled up, 1 piece of bell pepper, 1 piece of cheese and 1 piece of onion, repeat this all one more time and end with a cherry tomato; repeat this for the remaining 7 brochettes.

Dressing:
2. Combine olive oil and sweet chilli sauce in a bowl and stir until homogenous

Serve the brochettes with grilled meat or fish and the dressing on the side.

 

Source: stunningrecipes .blogspot .com