-LSB-...] For other quick appetizer ideas check out my bacon wrapped dates,
chicken cucumber cups or my garlic Dijon bacon - wrapped scallops.
Not exact matches
Mediterranean
chicken salad: 2
cups spinach, 1/3
cup chickpeas, 1/2
cup chopped
cucumber, 1/4
cup chopped tomatoes, 3 oz.
Shredded meat from 2 cooked
chicken legs 6 leaves Bibb lettuce 1/2 seedless
cucumber, chopped 1 mango, pitted, peeled and diced 1/2
cup seedless grapes 3 scallions, thinly sliced 1/2
cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup)
Spread 1/4
cup of the
cucumber - yogurt sauce on a pita (or lavash) and top with one - half of the
chicken, tomato and lettuce.
4 Cups Chopped Romaine Lettuce 6 Green Onion, Finely Chopped 1 1/2 Cups Chopped
Cucumbers 1 1/2 Cups Chopped Cooked White
Chicken Meat 1
Cup Cilantro Leaves 1/3
Cup Blue Cheese Crumbles 1/3
Cup Chopped Toasted Pecans or Walnuts Dressing: 2 Limes Olive Oil Salt & Pepper
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1 pound ground
chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1
cup) 2 red Fresno chiles, finely chopped 1/4
cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach leaves and sliced
cucumbers
Lunch: Honey Mustard
Chicken Salad: vegetable base (3 large handfuls mixed greens, 1/2 cup chopped bell pepper, 1/2 cup chopped cucumber, 1/2 cup shredded carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4 cup = 70 calories) + 3 ounces marinated and grilled chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels shaved off (50
Chicken Salad: vegetable base (3 large handfuls mixed greens, 1/2
cup chopped bell pepper, 1/2
cup chopped
cucumber, 1/2
cup shredded carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4
cup = 70 calories) + 3 ounces marinated and grilled
chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels shaved off (50
chicken (90 for
chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels shaved off (50
chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels shaved off (50) = 370
Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried in coconut oil, kale, bell peppers; 1/4
cup rolled oats, cinnamon, vanilla, splash of coconut milk; lemon water & vitamins 3:00 - 3:30: spring mix & spinach salad with
chicken breast, egg whites, sea salt, bell pepper &
cucumber; 1
cup sweet potato w / cinnamon, sea salt, vanilla stevia, cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite of unsweetened chocolate (S), water 8:00: bite of unsweetened chocolate & natural calm cherry water
Thai
Chicken Burgers 1 lb chicken breast 1 cup breadcrumbs 2 cloves garlic, crushed 1 large handful cilantro, chopped, plus extra 3 tbsp sweet chili sauce 1 tsp ground coriander 3 green onions, finely chopped 1/4 cup sugar 2 tbsp white vinegar 2 tbsp finely chopped peanuts 1 carrot 1 cucumber lettuce
Chicken Burgers 1 lb
chicken breast 1 cup breadcrumbs 2 cloves garlic, crushed 1 large handful cilantro, chopped, plus extra 3 tbsp sweet chili sauce 1 tsp ground coriander 3 green onions, finely chopped 1/4 cup sugar 2 tbsp white vinegar 2 tbsp finely chopped peanuts 1 carrot 1 cucumber lettuce
chicken breast 1
cup breadcrumbs 2 cloves garlic, crushed 1 large handful cilantro, chopped, plus extra 3 tbsp sweet chili sauce 1 tsp ground coriander 3 green onions, finely chopped 1/4
cup sugar 2 tbsp white vinegar 2 tbsp finely chopped peanuts 1 carrot 1
cucumber lettuce tomato
Add
cucumbers,
chicken, remaining chiles, remaining 1
cup cilantro, reserved sliced onion, and half of peanuts; season with salt and toss to combine.
100 - 120g of tandoori
chicken (use ready made paste available in supermarkets) with 1
cup of low - fat yoghurt and
cucumber salad.
Ingredients (serves 4) • 2
chicken fillets, butterflied • 1 1/2
cups wholemeal breadcrumbs • 1 tsp mild paprika • Salt • 1 avocado • 1
cucumber • 2 tomatoes • 1 1/2 tbsp lemon juice • 1 tbsp olive oil • 4 wholemeal pitas • Mayonnaise for serving Method 1.
Usually a soup, stirfry, pasta, salad, meatballs, whole
chicken, or something of the like — cut up carrots, celery, zucchini, tomatoes,
cucumber etc into 5 containers for morning snacks for the week (usually 1 - 2
cups)-- Measure 1/4
cups of nuts like almonds, cashews, peanuts, pistachios, into 5 containers for afternoon snacks for the week — prepare one or two easy sauces in my food processor to use for snacks or in salads i.e. hummus, artichoke dip, pesto, etc
2
cup romaine lettuce, 1 tomato, 0.5
cup cucumber, 2 oz cashews, 2 oz walnuts, 8 oz
chicken breast, 6 tbsp olive oil, 2 tbsp balsamic vinegar.
of grilled
chicken, 1
cup mixed greens or romaine lettuce, tomato, shredded carrots, sprouts, jicama,
cucumbers, onions, 2 tablespoons of olive oil and balsamic vinegar.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or
chicken (any ground meat should work actually) 1/2
cucumber, seeded and cut into 1/2 - inch dice 3/4
cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4
cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
Bkfst: 2 egg whites, one egg, spinach and 1/4
cup kidney beans & salsa + my beloved coffee no cream / sugar Snack: medium Pear w / either cottage cheese or plain lowfat yogurt -3 / 4
cup (can't eat greek yogurt it bothers my stomach) Lunch: 3
cups salad greens, mixture of carrot, red bell pepper,
cucumber + 5 ounces of
chicken breast, 2 TBSP lowfat homemade ranch dressing; or leftover Chicken Satay or two Turkey Muffins Snack: Power Crunch Bar or Apple & 2 TBSP peanut butter (if cardio after work) Dinner: 5 ounces of meat, 1.5 cups of steamed asparagus or broccoli or salad, 1 small red potato steamed w
chicken breast, 2 TBSP lowfat homemade ranch dressing; or leftover
Chicken Satay or two Turkey Muffins Snack: Power Crunch Bar or Apple & 2 TBSP peanut butter (if cardio after work) Dinner: 5 ounces of meat, 1.5 cups of steamed asparagus or broccoli or salad, 1 small red potato steamed w
Chicken Satay or two Turkey Muffins Snack: Power Crunch Bar or Apple & 2 TBSP peanut butter (if cardio after work) Dinner: 5 ounces of meat, 1.5
cups of steamed asparagus or broccoli or salad, 1 small red potato steamed w / 1 oz.
Salad Ingredients: 4 baby bok choy or 2 regular bok choy, rinsed and thinly sliced 2 boneless skinless
chicken breasts, grilled and sliced into strips 1
cucumber, thinly sliced into half moons 1/2
cup of carrots, sliced 1/4
cup of peanuts 2 tbsp toasted sesame seeds