Blacked Chicken with Avocado Salsa

Ingredients

4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)

2 teaspoons  blackened steak seasoning

1 tablespoon  olive oil

2 tablespoons  rice vinegar

2 tablespoons  olive oil

1/4 teaspoon  ground cumin

1/8 teaspoon  salt

 Dash ground black pepper

1 avocado, halved, seeded, peeled, and chopped

2/3 cup  chopped fresh or refrigerated papaya

1/3 cup  chopped red sweet pepper

1/4 cup  chopped fresh cilantro

Directions

1.Preheat oven to 375 degrees F. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet heat the 1 Tbsp. oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until chicken is no longer pink (170 degrees F).

2.Meanwhile, for salsa, in large bowl whisk rice vinegar, the 2 Tbsp. oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken. If desired, garnish with cilantro. Makes 4 servings.

Recipe from bhg.com

nutrition facts (Servings Per Recipe 4, Total kcal 323)  Fat, total (g) 17, cholesterol (mg) 82, carbs. (g) 7, fiber (g) 3, protein (g) 34, sodium (mg) 513.

Chicken Lettuce Wrap

A fun and unique meal that is low in carbs and heart healthy. Great for impressing family or friends!

Ingredients

Nonstick cooking spray

2 pounds  uncooked ground chicken breast

3 green onions

18  ounce can  water chestnuts, drained and chopped

1 cup  shredded carrots (2 medium)

1 cup  frozen sweet soybeans (edamame)

4 teaspoons  reduced-sodium soy sauce

1 tablespoon  Chinese-style hot mustard

2 teaspoons  reduced-sodium teriyaki sauce

1 teaspoon  rice vinegar

1/2 teaspoon  ground black pepper

114 1/2 ounce can  reduced-sodium chicken broth

2 tablespoons  hoisin sauce

12 leaves  butterhead (Bibb or Boston) lettuce or iceberg lettuce

 Sesame seeds (optional)

Directions

1.Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet and cook until no longer pink, using a wooden spoon to break up meat as it cooks. Thinly slice white parts of green onions; set aside. Cut the green parts of green onions into slivers; set aside.

2.In a 3 1/2- or 4-quart slow cooker combine cooked chicken, the white parts of green onions, the water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper. Pour broth over all.

3.Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

4.Strain mixture, discarding cooking liquid. Stir hoisin sauce and the green onion slivers into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce and sesame seeds.

Recipe from bhg.com

Nutrition Facts (Servings Per Recipe 6, Total kcal. 258)  Fat, total (g) 4, cholesterol. (mg) 88, carbs. (g)13, fiber (g) 3, sugar (g) 6, protein (g) 40.

Blueberries and Cream Pops

This simple snack is absolutely delicious and a great substitute for popcorn during a snug movie night at home. Enjoy!

Ingredients

Recipe from www.laaloosh.com

• 1 container of blueberries, washed and dried
• 1 6oz vanilla nonfat Greek yogurt

Instructions

1. Line a small baking sheet with wax paper and empty yogurt into a small bowl.
2. Using a toothpick, dip each blueberry into the yogurt and swirl it around, shake off excess and place on baking sheet, using another tooth pick to help slide it off.
3. Once all blueberries are coated in yogurt, place baking sheet into freezer, and let freeze for at least an hour.

Sinfully Good Potato Salad

This potato salad is absolutely delicious. The best part about it is: it's healthy! That's right, 3 grams of protein and only 15 grams of carbs. Enjoy! 


Ingredients

•  2 pounds red potatoes with skin
•  1-1/2 cups celery, diced
•  3 stalks of green unions, chopped
•  1/2 cup red onion, chopped
•  4 Tablespoons pickle relish
•  1/2 cup light mayonnaise
•  1/2 cup fat-free mayonnaise
•  1 cup fat-free sour cream
•  4 teaspoons mustard
•  1 teaspoon celery seeds (optional)
•  2 eggs, hardboiled, chopped

Directions

In a large covered saucepan, cook the potatoes in boiling water for 20-25 minutes or until just tender. Drain well and cool slightly. Peel and cube the potatoes. Transfer to a large bowl. Add celery, onion and pickle relish. In a small bowl, mix together the mayonnaise, sour cream, milk, mustard, salt substitute and celery seed. Pour over potatoes. Toss lightly to coat potatoes and add egg. Cover and refrigerate for at least 4 hours or up to 24 hours before serving.

Carrots Gone Wild

These carrots will have you and your friends raving. They are bursting with with flavor and add a great pop of color to any plate. 

Recipes from TheOrganicKitchen.org

Ingredients
½ cup finely chopped flat leaf parsley
Zest of one lemon, finely chopped
1-2 cloves garlic, minced
2 lbs carrots
10 small shallots
1 T fresh thyme leaves
Extra virgin olive oil
freshly ground black pepper, to taste





Directions
Preheat oven to 425 degrees. Toss the parsley, lemon zest, and garlic in a bowl, cover and set aside. Peel carrots and cut them into 3-4 inches segments. If the tops of the carrots are really thick, cut them in half lengthwise as well. Put the carrots into a large bowl with shallots and thyme, Drizzle with olive oil until all the veggies are glistening with oil. Sprinkle pepper. Toss. Arrange in a single layer on a parchment covered cookie sheet. Roast till tender and slightly browned 45-50 minutes, or longer if you like them browned. Serve warm along side any of your favorite dish.