Week 7

Creamy Chicken Salad Stuffed Avocados

Ingredients:

1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded

Directions:

In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!

**** Can also use shrimp or crab meat in place of the chicken 

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Broccoli & Grape Pasta Salad

Ingredients

• 1/2 (16-oz.) package farfalle (bow-tie) pasta (Dreamfield Brand 5 net carbs)
• 1 pound fresh broccoli 
• 1 cup mayonnaise 
• 1/3 cup sugar 
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon salt 
• 2 cups seedless red grapes, halved 
• 8 cooked bacon slices, crumbled 
• Preparation
• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
• 2. Prepare pasta according to package directions.
• 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
• 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
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Hawaiian Chicken (Crockpot)

Ingredients:

4-6 Boneless Chicken Breasts (mine were still frozen!)

1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)

1 20 oz. can Pineapple Chunks, drained

Directions:

Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. 

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Easy Chicken Enchiladas

 

We say chicken, but steak would be just as good if you have it on hand!

Ingredients: 
2-3 cups of cooked chicken breast, steak or turkey
1 ½ cups cheddar cheese
1 package pre-made crepes
1 scallion

Enchilada Sauce: 
1 8oz can tomato sauce
2 cups water
2 tbsp olive oil
2 tbsp butter
1 tsp cornstarch
½ tsp cumin
½ tsp unsweetened cocoa powder
½ tsp garlic powder
2 tbsp chili powder

First prepare enchilada sauce. In a medium skillet, warm butter and oil. Add all dry ingredients, whisk in two cups of water and tomato sauce. Stir continually until sauce thickens. Adjust spices accordingly and set aside. In a second skillet, heat chicken in a quarter cup of enchilada sauce. Bring to simmer.  Inside a baking dish, place one of the crepes and coat with a small amount of sauce. Add chicken, a small amount of cheese and roll. When all are rolled top with remaining sauce. Sprinkle chopped scallions and cheese on top and bake at 350 for 10-15 min or until cheese melted and bubbly.

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Viva La Fiesta Vegetarian Taco Salad

Serves 6
Ingredients
2 tablespoons extra virgin olive oil 
1 small yellow onion, chopped
2 ears corn, kernels cut off  
8 oz. tempeh, cubed (found next to the refrigerated soy products)
1 (15 oz.) can kidney beans, rinsed and drained
1 tablespoon taco seasoning (this is the amount of heat my family can handle, add more to your taste) 
8 oz. romaine lettuce salad 
1 avocado, peeled, pitted, and sliced
1 cup halved cherry tomatoes  
1/4 cup grated sharp white cheddar cheese 
1/4 cup fresh cilantro, chopped
1 lime, sliced for garnish (optional)
1 bag tortilla chips  
favorite salad dressing

Directions

Heat olive oil in a large skillet over medium high heat. Add onion and saute until starting to brown, about 7 minutes. Add corn kernels and tempeh, and saute another 2 minutes, or until corn is tender. Add beans,  taco seasoning and 1 tablespoon water and saute another minute. Remove from heat and let cool slightly or until room temperature.

Place lettuce in a large serving bowl. Pile tempeh mixture on top. Arrange avocado, tomatoes, cheese, and cilantro on top of tempeh mixture. Garnish with lime wedges and serve with chips and dressing.