So I was walking through my kitchen the other day trying to think of something to eat for lunch. I had leftover rotisserie chicken in my frig. So that’s where I started. I walked by my counter and saw the hot sauce. Then I opened the frig and saw my Greek yogurt and POOF! It hit me! BUFFALO CHICKEN SALAD!
And since I’m following the portion container meal plan from 21 Day Fix, Hammer & Chisel, Cize etc… this worked perfectly! The end result was creamy, a little crunchy and just a wee bit spicy! Why have I never thought of this before?! I think this one will go into the rotation because it really hit the spot!
So here is what you do (p.s. …it couldn’t be easier!)
4 oz shredded chicken breast
1/4 cup plain Greek yogurt
1 T. favorite hot sauce (Franks is a good one for Buffalo)
1 stalk of celery – diced
dash garlic powder
salt and pepper
Mix it all together and serve in a whole grain tortilla/wrap, put it on a salad, or eat it out of a bowl! Whatever floats your boat! 🙂
This recipe is one serving and will count as 1 red, 1 green and 1 yellow (w/ romaine and a wrap)
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I’ve made this twice in the last 3 days, so that oughta tell you how delicious it is. My husband was actually a little worried that I might O.D. on it! Too much cabbage for one person can be a little scary! But OMG! It was so delicious! I made a big HUGE batch of it for meal prepping on Sunday, so that I could dip into it through the week.
So… here’s how it went down.
It all started with NO TOMATOES! I almost always have tomatoes on hand to make my staple Greek salad. I seriously eat a Greek-inspired salad at least 3-4 times per week. So when I was in the mood to munch of fresh greens the other day, and I looked over at my EMPTY tomato bowl, I PANICKED!
I scanned the frig and pantry and came up with some bags of kale from our local CSA farm, a head of cabbage, a big bag of carrots, pepitas (pumpkin seeds) from Costco and some organic dried cranberries. It was looking promising!
Before we go any further with this recipe, you’re going to need to know how to massage your kale! WHAT?! I know, it sounds crazy. But there are a lot of people that thought they HATED kale because it was so rough and coarse, but if you just show it a little love, it’ll turn into something much more palatable and delicious! Watch and learn:
The amounts aren’t really set in stone. I am the queen of ‘add a little of this and a little of that’ and don’t always measure. But if I had to make my best guess, here goes…
Ingredients: for 2-4 servings
Dozen stems of curly kale (remove from stalks, chop and massage)
*The kale and cabbage stand up nicely to the dressing, so it doesn’t get soggy even a few days later! A lettuce salad would be pretty limp and wilty by then! My husband loved this salad, too. It’s nice and crunchy and the flavors are…AHHH!!! Just try it! I promise, you’ll love it! Feel free to get creative! What else would be good?
Some of my best recipes come from a last minute scan of my kitchen to find some ingredients that might come together and make something edible! Last night was one of those occasions. I had originally planned something entirely different, but had to change plans last minute. I had 1 hour to plan and prepare a meal the whole family would eat (or at least most of them!). 😉
I recently acquired LOTS of summer squash from our farm share, and I was hoping to incorporate at least a couple of them! That was my starting point. Anything “Mexican” is always a big hit at my house, so that was next. Next came some protein, and flavorful additions and boom! This was really very simple to make, and it came together quite quickly. OH! And it’s 21 Day Fix friendly! So there you go!
And here YOU go!
Mexican Summer Squash Casserole
1-1.25 pounds of lean ground turkey
2-3 medium summer squash (sliced) – I used yellow squash and zucchini
1 can black beans (rinsed and drained)
1 can diced tomatoes (drained)
1/2 medium onion (chopped)
2-3 garlic cloves (minced)
1 T. olive oil
1 T. chili powder
1 t. cumin
1 t. paprika
1 t. oregano
1/4 t. chipotle chili powder
salt and pepper to taste
1 cup shredded colby jack (whatever variety you like)
Preheat oven to 400°. Spray a 9×13 inch pan and set aside. In a large skillet, add olive oil and saute the onion and garlic until translucent. Add the ground turkey and cook until brown and done. (Drain if necessary) Remove from pan and set aside. Add squash, beans, and tomatoes, and cook over medium-low for about 5-6 minutes until the squash is just tender. Put meat back into the pan and add the chili power, cumin, paprika, oregano, chipotle chili powder, salt and pepper. Stir everything together over low heat until incorporated and heated through. Pour into the 9×13 inch pan and top with shredded cheese. Bake for approximately 15 minutes – until cheese is bubbly. Let cool for another 15 minutes before cutting into it.
Serves 8: 208 calories/21 g. protein/13 g. carb/4 g. fat – per serving
This recipe is IDEAL for 21 Day Fixers! (See container equivalents in the picture above.)
Not familiar with the 21 Day Fix? Check it out!
My challengers are getting such GREAT results with it!
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The key to making fried rice like you get in the restaurant, is using cold rice! So first, you have to ‘accidentally’ make too much rice for dinner some night. THEN, a couple of nights later, you have to remember that you MEANT to do that, so that you could make some fried rice! I used brown rice that I cook in my Instant Pot, because that thing RULES! I could NEVER cook brown rice right until I got one of those babies! Now, that’s ALL I make! Go ME! You can eat this as a main dish, OR as a side dish with some delish Asian-inspired entrée! Either way, it’s a crowd-pleaser. 🙂
Chicken Fried Brown Rice with Veggies!
1 T. coconut oil
1 medium onion, chopped
2 large egg whites
1 ½ cups cooked brown rice, cooled
8 oz. cooked boneless, skinless chicken breast (chopped)
8 oz. frozen peas (about 1 cup)
2 carrots cut into small coins (about 1 cup)
*or just add 2 cups frozen mixed veggies (or any veggie combos you like)
2 T. reduced sodium soy sauce, or Bragg’s liquid aminos
1 green onion, sliced thin (for garnish – optional)
1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion begins to soften. Reduce heat to medium.
3. Add egg whites; cook, stirring frequently, for 2 to 3 minutes, or until eggs start to set.
4. Add rice, chicken, peas, and soy sauce; cook, stirring frequently, for 3 to 4 minutes or until heated through.
5. Divide evenly into four serving bowls; garnish evenly with green onion.
The 21 Day Fix meal plan makes it SO easy to plan, prepare and track daily nutrition. Women I work with lose up to 3-5 pounds per week! Combine the nutrition with daily 30 minute workouts and you’ll see results (or your money back!). GUARANTEED!
Check out my friend Michelle’s results after 2 rounds of the 21 Day Fix. She joined a challenge group (see below) and the daily support and accountability helped her reach her goals!
And the 80 Day Obsession program uses the same container system (cause it works!) combined with 30-40 minute strength training workouts for AMAZING results!
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Do you already have BOD or a Beachbody program? If you need some extra support and accountability, be SURE to join my next support group and I’ll help you stick with it and reach your goals! I’ll share daily tips, recipes and motivation as well as be available to support and encourage you 24/7. 🙂