Posts tagged ‘chicken’

January 30, 2014

10 Easy Homemade Soups

August 12, 2013

Sweet Chicken Salad with Grapes and Walnuts

No mayo necessary.


1 cup chicken, roasted or rotisserie, chopped into bite size pieces

1/2 grapes, halved

1/2 cup walnuts, toasted and chopped 

1 cup plain greek yogurt or plain yogurt

Freshly cracked black pepper and Pink Himalayan Salt, to taste

Lemon juice, optional


Toss all ingredients together and serve with some nice multigrain bread or romaine leaves.




July 11, 2013

Kale Salad with Balsamic, Nectarines, and Roasted Chicken with Pine Nuts

A must if you are a fan of the sweet and salty. With superfood kale, the flavors in this salad cannot be topped.


1/4 cup roasted chicken, I like Harvestland because the chicken is organic and antibiotic free, and if you want to make this a vegetarian salad chickpeas would be a good source of protein and fat

2 tablespoons balsamic vinegar

2 teaspoons olive oil

Pink Himalayan salt

Freshly cracked black pepper, to taste

2 tablespoons roasted pine nuts

1 nectarine, stone removed and sliced into small slices

2 cups kale

3 tablespoons blue cheese reduced fat crumbles, or tangy cheese of choice


Make sure ale is washed and dried, chopped into small bite size pieces with the tough ribs removed (they make for great juices so just freeze them). In a bowl, toss with balsamic and olive oil and season with salt and pepper. Massage the dressing into the leaves. Top with chicken, nectarines, pine nuts and cheese and toss. The salad marinates i the dressing and has great flavor after 10 hours of sitting in the fridge, A great make a night ahead for work the next morning kind of salad.





April 25, 2013

Cheap Girl’s Risotto

4 cups chicken stock, low sodium or even better, homemade
3 ounces roast chicken, precooked
1 package large button mushrooms, diced

3 cups spinach
1 tomato, diced
1 cup risoni (orzo) pasta
4 tablespoons freshly grated Parmesan, 2 tablespoons for stirring, 2 tablespoons for topping
½ teaspoon crushed garlic
4 tablespoons olive oil
Pepper to taste
Pour two cups of the chicken stock into a hot saucepan. Have the stock come to a boil and pour in the ½ cup of orzo pasta. Keep stirring so that pasta does not stick to the bottom of the saucepan. In a small frypan on another burner, heat up 2 tablespoons of olive oil and throw in the diced tomato, the crushed garlic, the button mushrooms, and the roast chicken. Saute until the mushrooms are tender and the tomato has liquefied, and the skin of the tomato comes off. The chicken is already cooked so you are just warming it up and having the flavors of the tomato and garlic fuse with it.
The orzo should be creamy because of the chicken stock and it should have soaked up the entire flavor of the chicken stock as well. By this time, the tomato, garlic, chicken, and mushroom should be roasted and you can pour the contents of the pan into the saucepan with the chicken orzo. Mix well and add pepper to taste. The final touch is the Parmesan. Add on top and mix well, and add some more on top for garnish. In the end, you get a hot, small pasta with a ton of flavor and cheesy goodness. Red pepper flakes are option if you are feeling spice!



March 11, 2013

Spinach Avocado Quesadillas

All green all the time sounds like a good recipe to me. This one is also very fun to make for parties and to bring as a whole dish, since it is so easy to multiply this dish.


Serves 1

Flat Out flatbreads, spinach tortillas or any spinach tortilla of your choosing

1/2 avocado, cubed and drizzled with lemon juice

2 cups spinach

1/4 cup good melting cheese of your choice, I used shredded pepper jack, and I have also used low fat mexican blend in the past that melted beautifully

Black beans, optional

Roasted chicken, optional

Freshly cracked black pepper


This recipe is easy to modify to your needs. I love the combination of roasted chicken, avocado and spinach all together, but I also feel like going meatless some days. Place all ingredients on the flatbread and fold in half to make a quesadilla. Serve with fresh salsa, pico de gallo, sour cream or plain greek yogurt! This also travels and reheats well for an easy meal at the office or school.

This meal is under 400 calories and the exact calorie content depends on the ingredients you end up using but if you would like to calculate it, MyFitnessPal has a great tool to let you.



February 1, 2013

Spinach Cucumber Nori Wraps with Roasted Chicken

I love nori wraps! They are super great to travel with and easy. They don’t crack or get messy and are super durable. They hold up well to a bunch of ingredients. They can handle creamy fillings or do well with vegetables. I have only been trying some simple combinations lately but I am going to try more next week and show you guys what I have been coming up with! These have great flavor from the roasted chicken and the crisp light flavors of spinach and cucumber made a filling lunch! I would add more veggies next time, but this is a great combination. Did you know seaweed is a great source of vegetable protein and one of the few raw sources of B12?

2 nori wraps, they can be found at any supermarket in the international foods aisle or Asian supermarkets
1/3 cup roasted chicken, this tastes best with fresh ingredients so go for organic or farm raised roasted chicken if you are going with the meat route on this one
1 cup spinach
1/3 cup sliced cucumbers
Freshly ground black pepper


Assemble all ingredients on nori and wrap! Enjoy!



January 7, 2013

Apple Pear Chicken Salad

Refreshing and delicious!


1 cup baby spinach

1/8 cup tahini

2 teaspoons extra virgin olive oil

1/2 apple, chopped

1/2 pear, chopped

Perdue shortcuts chicken, 1/4 cup

4 cherry tomatoes, halved

1/8 cup almonds

1/3 cup mozzarella, shredded


Toss all ingredients together and serve!

November 20, 2012

Parmesan Greek Yogurt Chicken

Servings: 2


2 chicken breasts

1 cup Greek yogurt

2 cups whole wheat bread crumbs

1/4 cup parmesan cheese




Preheat oven to 400 degrees. Mix Parmesan, salt, pepper, and greek yogurt in a shallow dish. In a separate dish, add whole wheat breadcrumbs. Dip the breasts into the wet mixture and then the breadcrumb mixture until evenly coated. Add to baking dish and bake for 25 minutes or until chicken is tender and juicy.




September 30, 2012

Chicken Pear Spinach Salad

I love this delicious blend of fall flavors! Let me know what you think.


1/2 chicken breast, steamed

1 cup spinach

1 pear, sliced thinly

1 handful walnuts, crushed

Blue cheese crumbles

Balsamic Vinegar



Rip chicken into thin shreds. Assemble over spinach and add pear. Add walnuts and blue cheese crumbles. Add pepper and balsamic vinegar to taste.