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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Quick Fruit Salad

I love fruit of almost any kind. This is a quick easy fruit salad that can be made in advance and the longer it sits in the fridge before serving the better it is!
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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: I have not taken a calorie count on this yet.

What you need:
Any fruit you would like.
I used apples, a banana, strawberries, and grapes.
Equal parts of lemon juice, water, and sugar.
For this I used 1/2 Cup of each lemon juice, water, and sugar.
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How To:
Peel, Slice, Dice, and Clean your fruits.
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Add your lemon juice, water, and sugar into a large bowl and mix well until sugar is dissolved.
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Now add your fruits and mix well!
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Cover with lid and place in fridge for at least 2-3 hours.
Serve and enjoy!
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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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