Chicken Souvlaki Salad

Prep Time:3 Hr Cook Time:25 Min Total Time:3 Hr 30 Min 

Serves 4

Marinade

• 3 cloves garlic, minced
• 1 1/2 tsp lemon juice
• 1 tsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 lbs boneless skinless chicken breasts

Salad

• 3 cups peeled cucumbers, cubed (about 2 large)
• 1/2 cup red onion, sliced vertically
• 3/4 cup Feta Cheese
• 1/4 cup Kalamata olives, pitted & sliced
• 3 ripe tomatoes, cored & cubed (1 inch pieces)

Tzadziki

• 1/2 cup plain, low fat Greek Yogurt (I use Fage)
• 1/4 cup grated, peeled cucumber
• 1 tsp white wine vinegar
• 1/2 tsp garlic powder
• 1/4 tsp dill
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/8 tsp ground red pepper (optional if you like spicy!)

Instructions

• 1
  Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken!)
• 2
  Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.
• 3
  Grill or broil chicken breasts 5 minutes on each side or until cooked through. I cooked mine a little longer because they were large. Cut chicken into 1 inch cubes and add it to your bowl.
• 4
  In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy!

Notes

• Serve with a whole grain pita pocket and top with additional feta and olives, if you desire (this is what my hubby did).

21 Day Fix Containers

• Serving - 1 1/2 cups | 1 Green, 1 Red, 1 Blue and 1/2 Orange

fit mom angela d - team beachbody coach http://www.fitmomangelad.com/

Crock Pot Chicken Taco Soup

Crock Pot Chicken Taco Soup

I'm doing well today, eating right and staying on plan. I thought I'd share a recipe I made for dinner tonight; it's low carb, healthy, and delicious! This is not my recipe; it came from Sandy's Kitchen, which is a really great recipe site I enjoy. If you want low carb or Medifast-friendly recipes, check out her site and click the Medifast Recipes tab. She has some good stuff there.

Crock Pot Chicken Taco Soup

Ingredients: 
2 cups reduced sodium chicken broth 
2 cups water (I think I will use a little less water next time, maybe 1 3/4 cups)
1 cup Rotel diced tomatoes with green chiles 
1 teaspoon taco seasoning 
1/2 teaspoon cumin 
1/4 teaspoon chili powder 
1 clove garlic, minced  
13-14 oz raw chicken breasts  (I used frozen ones, because they come out very moist in the crock pot)
2 cups cabbage, chopped 

Combine all of the above in the crock pot and cook on low for 6-8 hours. Mine was done in 5 hours. Remove the chicken breasts from the soup and shred the meat with 2 forks. Return it to the soup and stir.

Chinese Chicken Salad with Sesame Dressing

• PREP: 20 MINUTES
• YIELD: 4 TO 6 SERVINGS

FOR THE SALAD

• 4 cupsshredded cooked chicken (See Kelly's Notes)
• 3 cupsshredded Romaine lettuce
• 2 cupsshredded purple cabbage
• 2scallions, thinly sliced (white and green parts)
• 1medium cucumber, thinly sliced into batons
• 1/3 cupsliced almonds
• 1 cupcrispy chow mein noodles

FOR THE DRESSING

• 3 Tablespoonssesame oil
• 1/4 cupseasoned rice wine vinegar
• 1/4 cupvegetable oil
• 2 Tablespoonssugar
• 1 teaspoonsalt
• 1/4 teaspoonfresh black pepper

DIRECTIONS

In a large bowl, combine all of the salad ingredients, tossing until well mixed.

In a small bowl, whisk together the dressing ingredients and then pour over the salad, tossing to coat.

Kelly's Notes:

I buy a rotisserie chicken and shred the meat (discarding the skin). It's fast, fresh and just enough meat for 4 to 6 servings.

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Bruschetta Stuffed Balsamic Chicken

---

Katerina | Diethood 

Yields Serves 6

Bruschetta Stuffed Balsamic Chicken - This is the juiciest chicken you
will ever have! Baked in a delicious balsamic mixture and stuffed with
'fresh tomatoes, basil, and mozzarella, this chicken recipe is just finger-licking GOOD!

10 minPrep Time

50 minCook Time

1 hrTotal Time

Ingredients

• 2 tomatoes, diced (about 2 cups)
• 1/3-cup packed fresh basil ribbons
• 1 cup shredded part skim mozzarella cheese, divided
• 6 (4-ounces each) skinless, boneless chicken breasts
• salt and fresh ground pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1/4-cup balsamic vinegar
• 1/3-cup low sodium, fat free chicken broth
• 3 garlic cloves, minced
• 1 teaspoon Italian Seasoning

Instructions

1. Preheat oven to 350F.
2. In a mixing bowl, combine tomatoes, 1/2 cup cheese and basil; stir just until combined and set aside.
3. Pound each chicken breast to 1/4-inch thickness, being careful not to tear or rip through.
4. Season chicken with salt and pepper.
5. Spoon previously prepared tomato mixture over each chicken breast. You don't have to use all the stuffing - any leftovers can be spooned over chicken right before baking.
6. Roll up the chicken breasts, wrapping them tightly, and secure ends with toothpicks.
7. Heat extra virgin olive oil in a stovetop and oven safe large skillet.
8. Add prepared chicken breasts to hot oil and cook over medium-high heat for about 6 minutes, or until lightly browned on all sides.
9. In the meantime, prepare the Balsamic sauce.
10. In a medium bowl combine balsamic vinegar, chicken broth, garlic, and Italian seasoning; whisk until thoroughly combined.
11. Remove chicken from heat.
12. If you have some extra tomato mixture, spoon it over the chicken.
13. Pour prepared balsamic sauce over chicken.
14. Transfer to oven and bake for 20 minutes; remove from oven, flip the chicken over, and return to oven for 15 more minutes.
15. Sprinkle with remaining mozzarella cheese and continue to bake for 5 more minutes.
16. Remove from heat and let stand for a few minutes.
17. Serve with pasta, rice, vegetables, or a fresh salad.

Cuisine: Italian | Recipe Type: Dinner

Notes

NUTRITIONAL INFO PER SERVING

WW SmartPoints: 5

Calories 219.2

Total Fat 9.2 g

Saturated Fat 3.0 g

Cholesterol 65.4 mg

Sodium 452.3 mg

Total Carbohydrate 4.0 g

Dietary Fiber 0.5 g

Sugars 0.0 gProtein 28.1 g

http://diethood.com/bruschetta-stuffed-balsamic-chicken/

Thai Chicken Chopped Salad with Peanut Dressing

Yield:  6 servings

Thai Chicken Chopped Salad is exploding with the contrasting flavors and textures of crunchy cabbage, juicy chicken, colorful peppers, sweet carrots, peanuts, and cilantro, all finished off with an amazing Peanut Dressing.

Ingredients 

• FOR THE DRESSING:
• 1 large clove of garlic
• 1/3 cup creamy peanut butter
• 3 tablespoons honey
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons freshly-squeezed lime juice
• 2 tablespoons rice vinegar
• 2 tablespoons canola oil (or another light vegetable oil)
• 1 teaspoon sesame oil (regular or toasted)
• 1/4 teaspoon sriracha
• Warm water, 1 teaspoon at a time, to thin dressing to desired consistency (only if needed)
• FOR THE SALAD:
• 16 ounces chopped Napa cabbage (or hearts of romaine, or a combo of the two)
• 3 to 4 cups chopped or shredded cooked chicken
• 1 1/2 cups thinly sliced red bell peppers (or multi-colored mini sweet peppers)
• 1 1/2 cups julienned (or shredded) carrots
• For serving: cilantro leaves (chopped or torn), chopped salted peanuts, sesame seeds, and lime wedges

Instructions

1. To prepare the dressing, place the clove of garlic in a small food processor or blender. Pulse until garlic is finely minced. Add the peanut butter, honey, soy sauce, lime juice, rice vinegar, canola oil, sesame oil, and sriracha. Process or blend until completely smooth and combined. If dressing is too thick, add 1 teaspoon warm water and blend again. Repeat until desired consistency is reached. Taste the dressing and adjust to taste by adding a bit more soy sauce (for saltier), honey (for sweeter), or sriracha (for hotter). (Alternatively, finely mince the garlic by hand, combine all of the ingredients in a large bowl, and briskly whisk until the dressing is smooth and emulsified.) 
2. To prepare the salad, place the chopped Napa cabbage in a large bowl. Arrange the chicken, peppers, and carrots on top. Drizzle with desired amount of dressing, toss to combine, and garnish with cilantro leaves, peanuts, sesame seeds, and freshly-squeezed lime juice. Serve immediately.

Notes

Heads of Napa cabbage can vary in size, so I recommend weighing it when you buy it to determine if it's around 1 pound or if it's much heavier, in which case you may not want to use the whole thing. When I made this salad, I needed to use up a 7-ounce tub of hearts of romaine that was nearing its expiration date in my fridge. To that I added 1/2 of a Napa cabbage -- chopped -- which brought the total amount of my salad greens to about 16 ounces.

I used a small rotisserie chicken. Once chopped, it measured 3 1/2 cups. Alternatively, you may bake or grill 3 large (or 4 medium-sized) chicken breasts to use in this recipe.

http://www.fivehearthome.com/2016/04/04/thai-chicken-chopped-salad-with-peanut-dressing/

20 Minute Honey Garlic Shrimp                                      

yield: SERVES 4

prep time: 15 MINUTES

total time: 20 MINUTES

Ingredients:

• 1/3 cup honey
• 1/4 cup soy sauce (I use reduced sodium)
• 1 Tablespoon minced garlic
• optional: 1 teaspoon minced fresh ginger
• 1 lb medium uncooked shrimp, peeled & deveined¹
• 2 teaspoons olive oil
• optional: chopped green onion for garnish

Directions:

1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
2. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade².) Cook shrimp on one side until no longer pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Additional Notes:

1. You can remove the tail or leave it on. Whatever's easiest!
2. Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. But do what you'd like. Usually I just make a little extra (like we do here) to use as the sauce.

adapted from Skinny Mom

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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