I marinated and grilled some boneless, skinless chicken breasts over the weekend and I was playing with ideas for what to do with the leftovers. This turned out fantastically and I thought I should share. I think it could easily be converted to vegetarian by using vegetable broth and swapping the chicken for tofu or avocado. I don’t think this would result in much of a change for points. Enjoy!!!
Servings — 8
PointsPlus Points — 6
Calories — 235.2
Fat — 1.9 g
Cholesterol — 20.3 mg
Sodium — 510.7 mg
Potassium — 625.9 mg
Total Carbohydrate — 41.2 g
Dietary Fiber — 8.9 g
Sugars — 8.4 g
Protein — 15.1 g
I saw this on Skinny Taste and thought it looked great… I might make it for a tailgate this weekend 🙂
Need a macaroni salad to bring to your next BBQ without tons of fat and calories? Look no further!
This is the perfect summer pasta salad loaded with fresh summer tomatoes and zucchini tossed in a light creamy dressing. I even snuck in some Greek yogurt for added creaminess but with all the other flavors you won’t know it’s there. Because there are so many wonderful vegetables in this salad, the portions are a decent size and pairs perfectly with any grilled meats and burgers.
This makes enough for a large gathering, perfect for your Fourth of July parties but if you want to make this for a smaller group you can simply halve the recipe as I did here.
Yesterday (Tax Day) is one of the most stressful days of the year in my office. To take a mental break, I was daydreaming about new recipes and came up with this. I made it last night and it was outstanding… I hope you enjoy it 🙂
This looks fantastic. I realize that I need to invest in an indoor grilling pan, so I don’t have to rely on the cooperation of the weather to enjoy such wonderful meals. Though, nothing compares to the taste of something cooked on a charcoal grill… 🙂 Enjoy!!!
Left over hard boiled eggs from Easter? Looking for a great sandwich for lunch? I’ve got the perfect thing for you…
It’s a cold and rainy spring day, but this recipe made me think of a hot summer day… Here’s to a little imagination 🙂
Marinated chunks of grilled chicken breast served over a bed of lettuce with feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.
A wonderful high protein, low fat, low carb, low point, gluten-free main dish salad!
Mediterranean Chicken Kebab Salad (Thanks to Gina at www.skinnytaste.com)
I found this on my favorite site, www.skinnytaste.com. I hope you enjoy it, I definitely think that I will…
A light Spring pasta dish the whole family will enjoy; baby shells are tossed with chopped asparagus and a light marinara sauce. Quick and easy, perfect for vegetarians or meatless Fridays.
I wish there was more variety in pasta shapes for high fiber and whole wheat pastas. If you prefer to use a high fiber pasta, low carb or gluten-free pasta you can use elbows instead.
Thanks to my wonderful, beautiful, generous, health-conscious Aunt Lisa I have been introduced to Mary’s Gone Crackers. These organic, wheat-free, gluten-free crackers are fantastic.
I am a “seed” person. I love seeds in my bread, crackers, recipes, etc. or as a snack on their own. This is probably why I love these crackers, which are made from brown rice, quinoa, flax seeds and sesame seeds. They come in many flavors: Original, Onion, Caraway, Black Pepper and Herb. I have tried the black pepper and herb. They’re great. I can’t wait to try their Sticks & Twigs Pretzel Sticks. If you want to try any of their products, they have a store locator on their website to help you find a retailer near you.
One of the things that I really appreciate about the Mary’s Gone Crackers company is their commitment to Conscious Eating: (as described on their website)
I have been replacing rice with quinoa lately and I am wondering why I didn’t do this earlier. I really like the nutty flavor and al dente texture. I thought I would share some of the Quinoa Facts I found, you can find recipes and more at the Whole Grain Council’s website:
While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom.
Quinoa (KEEN-wah) is in fact not technically a cereal grain at all, but is instead what we call a “pseudo-cereal” – our name for foods that are cooked and eaten like grains and have a similar nutrient profile. Botanically, quinoa is related to beets, chard and spinach, and in fact the leaves can be eaten as well as the grains.