Healthier Recipes

Black Bean Salad

1 can black beans, rinsed and drained

1 can corn

1 can diced tomatoes with chilies (like rotel)

1 avocado diced

chopped red onion

the juice of 1 lime

2 tbs EVOO

1 tbs chopped cilantro (more or less to taste)

salt and pepper to taste

Mix together beans, corn, tomatoes, onion, cilantro, salt and pepper. Add lime juice and olive oil and toss. Refrigerate for 30 minutes. Add Avocado just before serving.

Light Potato Salad

2 1/2 lbs small yellow or red potatoes

1 cup fat free plain Greek yogurt

1/4 cup mayonnaise
1/4 cup fat free milk
1 Tbsp mustard
diced green onions
5 strips cooked bacon / turkey bacon
salt/pepper

Quarter and cook potatoes until tender, drain and set aside.
In a mixing bowl, combine yogurt, mayo, mustard, onions, and milk. Add potatoes to mixture and stir gently. Add salt and pepper to taste, top with crumbled bacon and more green onions. Serve warm or cold.

Spinach Stuffed Chicken

4 chicken breasts pounded flat

2 cups frozen spinach (thaw and squeeze out excess water)

1 cup Greek yogurt

2 cloves garlic, minced

1 cup shredded pepperjack cheese

Preheat oven to 375. In a mixing bowl, combine spinach, yogurt, garlic, and pepperjack. Spread mixture onto chicken breasts and roll. Use toothpicks to keep the chicken rolled up. Season chicken with your favorite seasonings. I used salt and pepper and "Kicken Chicken" Bake for 30 minutes on one side then flip each roll and cook about 10 minutes longer.

Grilled Chicken Salad

8 cups fresh spinach leaves

1 cup cherry tomatoes, halved

1/2 cup corn

1 avocado, sliced

1/3 cup crumbled feta cheese

1/4 cup sunflower seeds or toasted pine nuts

1 1/2 cups chopped cooked chicken

Toss all ingredients in a bowl add your favorite light dressing and enjoy.

Cauliflower Crust Chicken Alfredo Pizza

Crust:

1 head cauliflower

1 cup cottage cheese, drained

2 eggs, beaten

parsley 

oregano

garlic

salt/pepper

Preheat oven to 450. Shred cauliflower (I throw it in my food processor), add the other ingredients and mix well. Spread onto a well greased cookie sheet and bake for 25-30 minuted until golden.

Topping:

2 chicken breasts, cooked

2 cloves minced garlic

2 banana peppers chopped 

1/2 onion chopped

1tbs evoo

mushrooms (as many as you like)

1/4 bar of cream cheese

flour

milk

1/2 cup parmigiana cheese

chicken stock

shredded mozzarella cheese

In a pot heat up the evoo, saute the onions, peppers, mushrooms and garlic until soft. Add a little flour and stir it around like a roux, add milk to make a sauce. Add parmigiana and stir. If mixture gets too thick use more milk or some chicken stock to thin it a bit. Once you have a smooth sauce, add the chicken. Spread on top of the crust. Add a layer of mozzarella cheese and broil until golden.