Cilantro-Lime Chicken Salad

Two of my passions are cooking and blogging but my new obsession is substituting Greek yogurt for mayonnaise in recipes! Here's the first one that I've actually tried and I am a big fan!!

Cilantro-Lime Chicken Salad on top of lettuce 

Cilantro-Lime Chicken Salad on an avocado (not my picture but I plan to do this next time I eat it) 

Ingredients

1 - 1.5lbs chicken, cooked and cut into small pieces 

1/4 cup chives, sliced 

6 tsp lime juice 

1/4 cup cilantro, roughly chopped

1 sweet onion, diced 

2 pinches each: garlic powder, cumin, sea salt 

1-   6 oz. Low-Fat Greek Yogurt (plain)

1/5 cup fresh salsa 

Directions 

For the chicken, I used the white meat from a rotisserie chicken. 

Finely chop chicken, cilantro, chives, and onions. 

Combine chicken, scallions, lime juice, cilantro, onions, and salsa in a large bowl. Season with garlic powder, cumin, and salt.  Stir in Greek Yogurt until chicken salad is the desired consistency.  

Season to taste with salt and pepper and serve on lettuce, avocado, or pita. 

No-Bake Protein Bites

Okay...this recipe is amazing and I will definitely be making these every week from now on to have as snacks when I'm on campus all day.

Power Protein Bites

Ingredients

I have to give Trader Joe's a shoutout! Everything came from there! 

1 cup oats

1/2 cup natural peanut butter 

1/3 cup honey

1 cup coconut flakes ( I didn't use these this time but I will be using them next time)

1/2 cup flax seeds

1/2 cup chocolate chips

1 tsp vanilla 

Directions

Super easy...ready....MIX EVERYTHING TOGETHER! 

Then...roll into balls! I didn't roll them in the coconut flakes but I will next time. The coconut adds extra flavor and makes them less sticky! 

Refrigerate. 

Healthy Portobello Pizza

Recipe #10 of 2013! 

Ingredients:

4 medium tomatoes
                                                  4 large portobello mushrooms
4 cloves of garlic
1 tbs lemon juice
1 leek
1 medium onion

 fresh basil leaves 
Goat cheese 
fresh parsley (about 7 sprigs fresh, or 1-2 tbs dry)
2 tbs olive oil 
pinch of salt

Directions

Heat up the olive oil in a non-stick frying pan.

Chop up the onion into small pieces, then add it to the pan and stir until it's slightly brown. 

Dice up the tomatoes, garlic cloves, and leek, and add them to the pan with the onions. Saute until the ingredients are soft. 

Add a pinch of salt to the mixture and stir. Add the lemon juice and stir. 

Begin preheating the oven at 400 degrees. Chiffon the basil leaves (chop them up) and add to the pan. Stir.

Spray olive oil on a baking sheet and place the portobello mushrooms on the sheet, bottom side up with stems removed. 

Add the mixed ingredients form the sauce pan into each mushroom and top with the goat cheese. 

Place the baking sheet into the oven and bake for 12 minutes at 400 degrees. Sprinkle the pizzas with the fresh (or dry) parsley. 

Simple Salmon Recipe

Recipe #9 of 2013

Simple Salmon Recipe 

Ingredients:

6-8 oz piece of salmon

8-10oz of Unsweetened Almond Milk

2 Lemons

Oregano

Ground Pepper

Salt 

Simply pour almond milk and lemon juice mixture over salmon. Rub salmon with oregano, salt, and pepper. Top with slices of lemon. Bake at 350 degrees for 20-25 minutes. 

Enjoy by itself or ontop of a salad! :) 

Roasted Red Pepper Crab Soup

Recipe #8 of 2013

My favorite recipe yet!!

Ingredients:

1 pound of lump crab meat

1 stalk of celery

1 container of Organic Trader Joe's Tomato and Roasted Red Pepper Soup

1 package of basil

1 12 oz. jar of Piquillo Peppers

1 Lemon

Fresh Ground Pepper

Garlic salt 

This recipe is so easy and took 5 minutes to make!!

Finely chop peppers, basil, and celery. Toss in pot with 1 tsp of olive oil. Sautee for 3-4 minutes. 

Pour in soup mixture. Let simmer for 5 minutes. Finally, dump in crab meat and let simmer for 10-15 more minutes and ENJOY! 

Season to taste with fresh ground pepper. 

Chicken Lettuce Wraps

Recipe #7 

Ingredients: 

• 3 Tbs. extra-virgin olive oil
• 1 pound chicken breast
• 1/2 cup freshly chopped cilantro
• 1 lime
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 green pepper, diced
• 1/2 onion, diced 
• 1 can black beans
• 1 can garbonzo beans 
•  3 scallions, thinly sliced
• 1 head butter lettuce, rinsed and leaves separated
•  coarse salt and freshly ground pepper
• Cayenne pepper

First, marinate the chicken in extra-virgin olive oil, cayenne pepper, salt, and pepper. Make sure to rub the marinade into the chicken (makes it juicier). 

You can cook your chicken on the stove, broil it in the oven, or on a grill. I use my Cuisinart Griddler and it takes about 8-9 minutes for the chicken to cook.

While the chicken is cooking, get to choppin'! 

Red, green, yellow peppers and onions 

Once the peppers, onions, and cilantro are all diced (making sure to set aside cilantro for the final garnish). Place them in a pan with the black beans and garbonzo beans. Squeeze the lime juice in the pan. 

Once your chicken is cooked, remove and chop the chicken into small pieces. 

Once all your ingredients are cooked, combine all together and place in your lettuce. Top with scallions and cilantro and ejoy! :) 

Chicken Thighs Wrapped in Prosciutto w/ Basil

Recipe #6

Chicken Thighs Wrapped in Prosciutto w/ Basil (adapted from Rachael Ray):

Ingredients:

1/4 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, peeled and very thinly sliced
1 package or bundle fresh basil

1 bundle fresh green onions
6 pieces good quality boneless, skinless chicken thighs, trimmed of fat
Salt and freshly ground black pepper
6 thin slices prosciutto di Parma
4 lemons cut in half

Directions: 

Preheat oven to 400F

Combine about 1/4 cup extra-virgin olive oil and fresh squeezed lemon juice from the 4 lemons into a shallow dish.

Finely chop garlic cloves, basil leaves, and green onions and set aside.

Season the chicken pieces with salt and pepper to taste and dip chicken in the olive oil and lemon mixture. Turn to coat (I used my hands for this).

Spray your pan or tin foil. Once chicken is coated, lay the chicken open on the pan. Put basil, garlic, and green onions inside the chicken. 

Wrap the chicken pieces in prosciutto, placing green onions on top to garnish. Drizzle the chicken with more oil and grill for 12-15 minutes, turning occasionally.

I turned them after 10 minutes and they were ready after 15 minutes. Since the thighs are smaller, they don't take as long to cook.

We had roasted potatoes, zucchini, and squash with our chicken and topped our meal off with a bottle of Pinot Noir! 

Absolutely delish!

Enjoy!!!