Easy Skinny Chicken Salad

Chicken Salad is one of my hubs favorite foods. So I needed to be able to make this for him in a healthy way. I got the thumbs up from him on this Easy Skinny Chicken Salad! Of course it is already packed for his lunch tomorrow.

This is NOT an allergy free meal.

I have not taken a calorie count on this meal.
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What you need:
1 TBL Chives
1 TBL Digon Mustard
1/4 tsp Garlic Salt with Parsley
1/4 tsp Onion Powder
1/4 Sugar
1 tsp Lemon Juice
Salt and Pepper to taste
1/2 Cup Plain Greek Yogurt
2 Large Boneless Skinless Chicken Breasts or 1 very large breast
1 TBL Olive Oil
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How to:
Preheat oven to 400 degrees
Add olive oil to glass baking dish
Cook Chicken breast until fork tender and cooked through
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Allow chicken to cool and shred with two forks.
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Combine all other ingredients into a bowl.
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Mix all ingredients well.
Add shredded chicken.
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Combine chicken into other ingredients until well mixed.
Refrigerate until ready to eat.
You can add any toppings of your choice: lettuce, tomatoes, cucumbers, cheese, etc.
You may also mix in celery, apples, raisins, soynuts etc.
Serve on bread, toast, buns, cucumbers, crackers, possibilities are endless!
Enjoy ❤
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Garlic Pepper Roasted Brussels Sprouts

We didn’t know if we would like Brussels Sprouts or not – buy my oh my these are delicious!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
Brussels Sprouts
2 TBL Olive Oil
Garlic Salt to taste
Pepper and Salt to taste
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How To:
Preheat oven to 400 degrees
Clean Brussels Sprout by cutting of end and washing.
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Allow all Brussels Sprout leaves that fall of after cutting to naturally fall off. Place the loose leaves in a bowl.
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Quarter remaining part of the Brussels sprout.
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Add olive oil, garlic, salt pepper to Brussels sprout leaves and toss mixing well.
Add in quartered Brussels sprouts and mix well add more seasoning if you wish.
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Place all on a cookie sheet in one layer.
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Place in oven and bake for about 10 mins give or take – remove from oven and remove any leaves that are brown crispy. Return to oven and repeat until all leaves are browned and crispy.
Cook Brussels Sprout quarters until soft and a little golden brown.
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These are beyond amazing! I was so surprised how good they turned out! We will me making them again and again!

Tomato Potato Skins

Who does not like potatoes! Here is a way to enjoy them with a little less guilt!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 150 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.
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What you need:
4-6 Potatoes cleaned
1 Large tomato diced
Garlic Salt
Ground Cracked Pepper
Toppings of your choice

How to:
Preheat oven to 375 degrees
After cleaning your potatoes wrap in plastic wrap and microwave for about 10 minutes. Do not over cook them.
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Allow potatoes to cool while you are dicing the tomato.
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Cut potatoes in half and lay on cookie sheet.
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Now it is time to scoop the middle out of the potatoes.
Take a spoon and insert into potato about 1/8 – 1/4 of an inch away from the edge of potato going around the potato and following its shape. Be sure not to go to far down either. Then scoop out the center.
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Sprinkle in Garlic Salt and Cracked Pepper.
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Spoon in diced tomatoes.
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Add toppings of your choice. We did shredded cheese and a little bacon bits.
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Bake for 15-25 minutes or until potatoes are crispy enough for you.
We topped with Buffalo Ranch Dip. See recipe in our Dips section.
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Spicy Cajun Tilapia

I say again I do not like fish. I am trying really hard to like it. I am learning if I can not taste the fishy taste then I am good to go. This fish floored me! So amazingly good! If you are or are not a fish eater you will love this dish!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 150 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:

2 Tilapia Steaks (any white fish will work)
1 Packet Taco Seasoning
2 tsp Garlic Salt
1/4-1 tsp Cayenne Pepper (to your liking)
1/2 tsp Ground Black Pepper
2-4 TBSP Olive Oil

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How To:
Add Garlic, Cayenne, Black Pepper to bowl/plate.
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Add Taco Seasoning.
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Mix all seasoning well with fork.
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Coat Tilapia well with seasoning. You want a think coat of seasoning. Do not be stingy.
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Allow Tilapia to sit for 5-10 minutes with seasoning.
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Add olive oil to skillet and turn on low-med.
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Once oil is heated and tilapia has sat for a few minutes add to heated oil/skillet.
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Fish will cook quickly. About 2-3 minutes per side or until fork tender. I like mine a bit crispy on the outside. So I turn the heat up and let it cook for 30 sec – 1 minute to get a bit crispy.
This is so good!
Enjoy!
Find Tomato Potato Skins in our Side Dish Menu for a great side to this meal.
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Garlic Mash Potatos – Allergy Free

Garlic is our go to spice for almost every meal!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 210 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
6-8 Peeled Potatoes
1/2 Cup Butter (allergy free)
1 or more TBL Garlic Salt (to your liking)
Pepper to taste.
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How to:
Peel, cube, and boil potatos until tender.
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Once potatos are fork tender, drain water.
Add butter (more or less if you desire)
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Mash with mixer or hand masher
Add Garlic and Pepper to taste.
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Serve and enjoy!
Perfect side dish for any meal!

French Dip – Crock Pot

This is BEYOUND amazing! Mouth watering and leave you wanting more!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 444 including the hoagie bun we used (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
3 lb Round Beef Roast
2 Cans Beef Brooth
2 TBL Worchester Sauce
1/4 Cup Soy Sauce
2 small cans Mushrooms
1 Medium Onion
1 Clove Garlic chopped
1/2 tsp Chili Powder
1/4 tsp Paprika
Ground Cracked Pepper

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How To:
Slice onion and pull rings apart and lay in bottom of crock pot on high.
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Pour one can of beef broth into crock pot.
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Add Worchester Sauce, Soy Sauce, garlic, paprika, chili into crock pot
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Add both cans of mushrooms to crock pot.
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Cover Beef with cracked pepper to taste.
Pour second can of beef broth into crock pot.
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Cook on high for 6-8 hours until beef is cooked through and fork tender.
Shred with two forks and return to crock pot for 1 hour on low.
Serve on bun of your choice toasted.
Dip out some of the “sauce” and serve with French dip to dip your sandwich in.
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Add cheese if you would like.
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Pineapple, BBQ, Grilled Chicken Kabobs

These were amazing!!! Super fast, super healthy, and so yummy!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 360 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
4 Boneless Skinless Chicken Tenderloins
1 Cup Pineapple Chunks either fresh or from a can (fresh is better)
BBQ Sauce
Hot Pepper Flakes
Garlic Sale
Skewers
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How To:
Chunk cut your chicken tenders in about 1.5 inch pieces.
Add chunked chicken and pineapple pieces alternating them as you place on a skewer.
Add BBQ Sauce over chicken and pineapple.
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Sprinkle Hot Pepper Flakes and Garlic Salt over them.
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Cook on grill brushing them with BBQ Sauce each time you flip them.
Cook until chicken is cooked thoroughly and fork tender.
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Serve and enjoy! So Yummy!
**TIP: prepared the night before and soak them in pineapple juice in a covered bowl in the fridge over night for added flavor
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Garlic Honey Broccoli Rice Chicken

This was beyond amazing!!! Spicy, sweet, garlic all in one in every single bite! YUM!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 275 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
4 Boneless Skinless Chicken Breast
2/3 Cup vinegar
1/2 Cup Honey
1 Cup Light Brown Sugar
5 Cloves Garlic minced
1 tsp pepper
3 TBL Lite Soy Sauce
1/4 Cup Sprite
2 TBL Corn Starch

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How to:
Place all ingredients except for the corn starch into crock pot on high.
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Lay frozen chicken on top and flip them around to cover them in the ingredients.
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Cook on high for 3-4 hours or until cook through and fork tender.
Once chicken is done remove from crock pot and shred with two forks.
Return chicken to crockpot and cook on low for about 1 hour.
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Remove from crock pot.
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Turn crock pot back to high and add the corn starch to the crock pot and whisk until ingredients becomes thicker.
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Prepare brown rice and steamable broccoli and serve shredded chicken in a bowl mixed with rice and broccoli. Pour corn starch mixture over top. So good!
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Lemon Garlic Baked Asparagus

We love asparagus! More garlic the better! More crunchy on the outside the better!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 182 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
1 Bunch of Asparagus
2 TBL Olive Oil
2 – 3 TBL Lemon Juice
1-2 TBL Garlic Salt
1-2 tsp pepper
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How to:
Preheat oven to 425 degrees
Prepare asparagus by cutting of hard ends and washing.
Lay on a cookie sheet and pour olive oil and lemon juice over it.
Sprinkle rest of ingredients over asparagus and toss/mix with hands.
Lay out asparagus evenly in one layer on cookie sheet.
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Bake for about 15 minutes or until tops just start to turn brown.
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