Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Shredded Chicken Broccoli Slaw with Honey Mustard Dressing
Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Ingredients:

1 small chicken breast cooked and shredded

(1) 12 oz.  package of broccoli slaw

¾ cup of plain Greek yogurt (depending on how creamy you like it)

2 heaping tbsp. of Dijon mustard, spicy mustard or yellow mustard (whatever you prefer)

2 heaping tbsp. of honey

¼ tsp. ground black pepper

2 tbsp. chopped walnuts (optional)

Instructions:

In a large bowl add the broccoli slaw.  In a small bowl mix the yogurt, mustard, honey and pepper until combined.  Add the mixture to the broccoli slaw and mix everything together until even coated.  Add the shredded chicken and walnuts and stir together.  I served mine in romaine hearts, but you can eat it just plain or put it in a wrap.  Whatever you like! It makes for a super easy, fresh lunch.

Enjoy!

 

Healthy and Hearty Vegetable Soup

Healthy and Hearty Vegetable Soup
Healthy and Hearty Vegetable Soup

 

At least one day a week, I like to try to eat vegetarian.  This soup is great for lunch or dinner, and is so delicious and hearty that you won’t be missing the meat at all!

Ingredients:

2 tbsp. of Extra Virgin Olive Oil

1 large Onion diced (white or yellow)

2 cups of sliced Carrots

3 cloves of minced Garlic

4 cups of sliced Zucchini (3/4” thick)

(1) 16 ounce bag of frozen Fordhook Lima Beans

(1) 28 ounce can of Hunts Diced Tomatoes Basil, Garlic & Oregano

(1) 32 ounce container of Unsalted Vegetable Stock

20 grinds of fresh ground Black Pepper or ¼ tsp of pre-ground

2 pinches of Crushed Red Pepper Flakes

1 tsp. dried Basil

½ tsp. dried Oregano

1 tsp. Sea Salt

(1) 5 ounce container of fresh Baby Spinach

 Directions:

In a large soup pot, heat olive oil on medium heat, and add the onions, carrots and red pepper flakes.  Sauté for about 5-7 minutes, and add garlic, zucchini, pepper, sea salt, basil and oregano.  Stir everything together, and cook for 2 more minutes.  Add the tomatoes and vegetable stock and bring to a boil.  Add the lima beans and cover and simmer on medium low heat for about 15-20 minutes stirring occasionally.

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Serve the soup in a bowl, and top with a large handful of spinach.  Let the spinach wilt from the heat of the soup and serve.  (I like adding the spinach to the individual servings to keep its nutritional value, and so it doesn’t become mushy for leftovers.)

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Enjoy!

Healthy Tuna Salad

Healthy Tuna Salad
Healthy Tuna Salad

Ingredients:

2 6.4 ounce Pouches of White Albacore Tuna Packed in Water

1/2 Cup of Plain Greek Yogurt (you can add more if you like a creamier consistency)

Juice of ½ a Lemon

2 tbsp. of Dijon Mustard

2 stalks of Celery Diced

½ tsp. Dried Dill (you can use less if you’re not a big dill fan, but I love it!)

½ tsp. Dried Basil

A Couple Grinds of Fresh Black Pepper

Handful of Chopped Walnuts (or any nut of your choice)

Handful of Dried Cranberries

Directions:

Empty the tuna into a medium sized bowl, and break up with a fork.  Add the Greek yogurt, Dijon mustard, lemon, celery, dill, basil, pepper and mix all together.  Add more Greek yogurt if desired.  Fold in the walnuts and cranberries.  I love serving this on whole grain bread with some fresh fruit on the side.

Enjoy! 

Served on Whole Grain Bread with Fresh Raspberries
Served on Whole Grain Bread with Fresh Raspberries