BLT Chicken Salad Lettuce Wraps

I thought this chicken salad lettuce wrap would be a nice twist on a salad and a chicken salad. Plus it would probably be healthier than eating chicken salad with crackers, like I normally do, One of my girls liked it just like I did, but the other said it would be better on bread and actually got bread and turned it into a sandwich without the lettuce. She then declared it was much better. Oh well, everyone still ate it and enjoyed it, so I call it a win.

BLT Chicken Salad Lettuce Wraps

Ingredients:

• 1/2 cup fat free Greek yogurt
• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 2 tablespoons thinly sliced green onions
• 1 teaspoon dried parsley
• black pepper, to taste
• 3 cups diced cooked and chilled chicken breasts
• 6 slices turkey bacon, cooked and crumbled
• 1 1/2 cups grape tomates, halved
• 1/2 cup diced celery
• romaine lettuce leaves

Directions:

1. In a large bowl, stir together the yogurt, mayonnaise, lemon juice, green onions, parsley and black pepper.
2. Add in the chicken, bacon, tomatoes and celery. Stir to mix well.
3. Serve salad in lettuce leaves.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 199
Total Fat		7.4g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		1.4g
Monounsaturated Fat		0.7g
Cholesterol		76.2mg
Sodium		284.6mg
Total Carbohydrates		4.6g
Dietary Fiber		1.3g
Sugars		1.9g
Protein		26.2g
Calcium		4.1%
Iron		2.3%
Potassium		202.1mg
Vitamin A		31.3%
Vitamin C		12.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cooking Classy.

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Mint Chocolate Chip Frappuccino

The first time I made this drink I can't deny it was good. However, when I have a coffee drink, I want to taste a bit of coffee. This tasted more like a milkshake and it made more than one serving. I prefer my coffee drinks to make one serving, then I am not tempted to drink the other delicious servings.

Since this drink was so good I had to make it again and give it more coffee flavor. Since it already had 12 ounces of coffee in it, adding more coffee was not a good option. So it only made sense to reduce the chocolate flavor and both milks. After making those changes, the drink still had the great chocolate and mint flavor, but also had a bit of coffee flavor.

Mint Chocolate Chip Frappuccino

Ingredients:

• 12 ounces strong brewed coffee
• 1/2 cup whole milk
• 2 tablespoons sweetened condensed milk
• 1/4 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 2 tablespoons chocolate syrup
• 2 tablespoons semi sweet chocolate chips
• 1 cup ice

Directions:

1. In a blender, add in the coffee, half and half, sweetened condensed milk, peppermint extracts, vanilla extract, chocolate syrup and chocolate chips. 
2. Turn the blender on and add the ice in slowly until you reach your desired consistency and taste. Too much ie will result in a watery frappuccino.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 455
Total Fat		15.6g
Saturated Fat		9.3g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		1g
Cholesterol		27.2mg
Sodium		132.5mg
Total Carbohydrates		72.6g
Dietary Fiber		2.5g
Sugars		60.4g
Protein		9.3g
Calcium		23.8%
Iron		4.6%
Potassium		547mg
Vitamin A		13.2%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Take Time for Style.

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Copy Cat Costco Mediterranean Orzo Salad

Awhile back I needed dinner for just myself for two days and did not have time to cook or the desire to clean a kitchen. So Costco it was on my way back into town to see what they had. I saw this said a decided to ry it even though I am not a fan of feta, but like everything else in it. After one bite I knew I needed to figure out how to make it myself, so I saved the container so I could see everything that was in it and recreate it.

I have to say it turned out just as delicious as Costco's version. Even with the feta I love this salad. It might make a monthly appearance in my meal plan during the summer time.

Copy Cat Costco Mediterranean Orzo Salad

Ingredients:

• 8 ounces orzo
• 1/2 cup diced salami
• 1/2 cup diced sun dried tomatoes
• 1/2 cup diced red pepper
• 1/2 cup chopped Kalamata olives
• 3/4 cup crumbled feta
• 1 cup chopped baby spinach

Mediterranean Vinaigrette

• 1/4 cup olive oil
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/2 teaspoon honey

Directions:

1. Cook the orzo according to the package directions. Rinse with cold water and drain well.
2. In a large bowl, combined the cooked and drained orzo, salami, sun dried tomatoes, red pepper, Kalamata olives, feta and spinach. Stir to mix.
3. In a mason jar, add in all of the vinaigrette ingredients, place on the lid and shake to mix the ingredients very well.
4. Pour the dressing over the salad and stir to mix. Cover the salad and refrigerate for at least 1 hour or overnight to allow the flavors to blend.

Enjoy!!!

Notes:

I ate this as a meal itself and got 2 servings out of it. If you were to serve it as a side you could probably get 3-4 servings out of it.

Nutrition Facts
Servings: 2
Amount Per Serving
Calories: 990
Total Fat		53.9g
Saturated Fat		14.8g
Trans Fat		0g
Polyunsaturated Fat		1.8g
Monounsaturated Fat		28.8g
Cholesterol		75.3mg
Sodium		1343.3mg
Total Carbohydrates		99.8g
Dietary Fiber		8.6g
Sugars		12.7g
Protein		30.6g
Calcium		23.8%
Iron		32.3%
Potassium		772.6mg
Vitamin A		4.2%
Vitamin C		108.9%
*Nutritional information will vary depending on the brands you use.

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Make Again Monday: Spicy Chipotle Turkey Sandwich

I've had this sandwich grilled and just toasted and love both ways. It usually comes down to how many dishes I want to dirty. I love baking, don't mind cooking, but really dislike the clean up and washing dishes part. 

To see the recipe and original post click here.

Enjoy!!!

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Iced Tiramisu Latte

I like the Italian dessert, tiramisu, and have tried several lattes based on the delicious dessert. However, know of them tasted good, the mascarpone cheese flavor was too strong, even reducing the amount of cheese did not help. When I came across another recipe I looked at it because I really wanted to find a latte that tasted good, like the dessert.

I had high hopes for this drink, since it was made different than the others I tried. Turns out the simple changes made all the difference. I think the great taste is due to the chocolate in the coffee not just sprinkled on top and the sweetened condensed milk. The others were not as sweet and had a strong mascarpone flavor, where as this one has subtle mascarpone flavor and is perfectly sweet.

The best part of this latte was that it fit into this glass I love, but don't get to use often because it does not hold a lot. The next time I made it, I did 1.5 times the recipe, since the first one was gone way too fast, but was still able to fit in the glass. 

Iced Tiramisu Latte

Ingredients:

• 1/2 cup cold brew coffee
• 1 tablespoon dark cocoa powder
• 1 teaspoon granulated sugar
• 2/3 cup milk
• 1/4 cup heavy cream
• 1/2 tablespoon milk
• 1 tablespoon mascarpone cheese, softened
• 1 tablespoon sweetened condensed milk
• 1/4 teaspoon vanilla extract

Directions:

1. In a glass, add in the coffee, dark cocoa powder and granulated sugar. Use a frother to blend everything together. Stir in the milk.
2. In a small glass measuring cup, add in the heavy cream, milk, mascarpone, sweetened condensed milk and vanilla. Use a frother to blend everything together. Pour the mixture on top of the coffee.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 436
Total Fat		30.7g
Saturated Fat		21g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		114.5mg
Sodium		147.2mg
Total Carbohydrates		30.2g
Dietary Fiber		0g
Sugars		28.2g
Protein		12.7g
Calcium		26.8%
Iron		0.6%
Potassium		413.9mg
Vitamin A		7.%
Vitamin C		1.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Life Style of a Foodie.

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Honey Mustard Chicken Salad

The honey mustard flavor of this salad is so amazing, so delicious and makes a perfect salad.

The original recipe also included corn and avocado. I left off corn because the family and I didn’t think it went well with strawberries. We did not add the avocado, since we are not big fans of it.

We were also not sure about how the strawberries would taste with honey mustard, but we went with it because we have been surprised by interesting combinations before.

Next time I would definitely do the corn and not the strawberries. Like we thought the strawberries and honey mustard didn’t go well together, in our opinion. The recipe will list all ingredients and you can decided which ones you want to use. I can’t wait to make again with the changes!

Honey Mustard Chicken Salad

Ingredients:

Honey Mustard Dressing

• 1/2 cup whole grain dijon mustard
• 2 green onions, thinly sliced
• 3 tablespoons olive oil
• 1 1/2 tablespoons honey
• 1 tablespoon white balsamic vinegar
• black pepper, to taste

Salad

• 1 pound boneless skinless chicken breasts
• 1 tablespoon canola oil
• black pepper, to taste
• 4 slices turkey bacon, cooked and crumbled
• 1 head romaine lettuce, chopped
• 1 1/2 cups quartered strawberries
• 1 avocado, halved, seeded, peeled and sliced
• 1 cup roasted corn kernels

Directions:

1. In a medium bowl, whisk together the dijon mustard, green onions, olive oil, honey, vinegar and black pepper. Place 1/3 of the mixture into a resealable bag. Cover the bowl and place the remaining 2/3 mixture into the refrigerator until ready to serve the salad.
2. Add the chicken to the bag and seal. Combine the chicken and the dressing. Marinate the chicken in the refrigerator for 2-6 hours, turning the bag occasionally.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
4. Remove the chicken from the marinade and season with black pepper. Add the chicken to the skillet and cook until golden brown, about 5-7 minutes. Turn the chicken over and cook on the other side until golden brown and completely cooked, about 5-7 minutes.
5. While the chicken cooks, place the lettuce in a large bowl. Top with the bacon and desired toppings.
6. Once the chicken is done, allow to rest for 5-10 minutes and then cut into bite sized pieces and place on top of the salad.
7. Pour the reserved dressing over the salad and toss to combine. Serve immediately.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 474
Total Fat		27g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		1.9g
Monounsaturated Fat		14.8g
Cholesterol		75mg
Sodium		866mg
Total Carbohydrates		34.5g
Dietary Fiber		7.4g
Sugars		14.2g
Protein		24.8g
Calcium		12.8%
Iron		14.7%
Potassium		703mg
Vitamin A		272.6%
Vitamin C		73.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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Make Again Monday: Tater Tot Waffle Jalapeño and Bacon Grilled Cheese

 

This is one of those "cheat" meals. It is most definitely not healthy and I most definitely could not just eat a 1/4 of it. When I plan to make this, I always make it after a long run and eat it as a brunch. That way when I eat the whole thing I do not feel as guilty since I just burned a ton of calories.

I try hard to eat healthy, but then I find and make meals like this which make it so hard. I try to live by the motto of everything in moderation, but delicious food like this make it so hard.

To see the recipe and original post click here.

Enjoy!!!

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Rhubarb Oatmeal

 

I absolutely love rhubarb! The problem is it can be hard to find. So if I ever find it in the store I will buy a bunch and make as many recipes as I can. I might even try freezing some so I can use you throughout the year. First I need to find some more because the store only had a little bit this time.

The sweet brown sugar oatmeal pairs perfectly with the tart rhubarb and crunchy almonds. So yummy and a healthy way to use rhubarb instead of my usual baked goods I make with rhubarb.

Rhubarb Oatmeal

Ingredients:

• 1 1/3 cup 1/2 inch pieces of diced rhubarb
• 1 tablespoon granulated sugar
• 1 tablespoon water
• 3/4 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup old fashioned rolled oats
• 1 tablespoon brown sugar, packed
• 1 tablespoon sliced almonds

Directions:

1. Preheat the oven to 400º F.
2. In a baking dish, stir together the diced rhubarb, sugar and water. Roast in the oven for 15 minutes or until the rhubarb is tender. Stir in the vanilla extract and set aside.
3. In a medium saucepan, over medium-high heat, bring the milk to a boil. Add in the oats and stir constantly until they are thickened and have absorbed all of the milk, about 5-7 minutes. Remove from the heat and stir in the brown sugar.
4. Transfer the oatmeal to a bowl and top with the roasted rhubarb and almonds.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 433
Total Fat		8.4g
Saturated Fat		2.3g
Trans Fat		0g
Polyunsaturated Fat		1.2g
Monounsaturated Fat		1.1g
Cholesterol		10mg
Sodium		212.2mg
Total Carbohydrates		69.7g
Dietary Fiber		6.7g
Sugars		39g
Protein		20.8g
Calcium		45.7%
Iron		15.3%
Potassium		1065.9mg
Vitamin A		13.3%
Vitamin C		23.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pastry Affair.

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