Not exact matches
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4
cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5
cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2
cup roasted chickpeas 1/4
cup grated Parmesan cheese 12 ounces grilled or baked
chicken breast, sliced
2
cups chicken, cut into small cubes (leftover
chicken breast, a
roasted chicken, etc.) 2
cups shredded cheddar or American cheese, separated 1 10.5 oz.
Ingredients: 2 small, cooked
chicken breast halves (about 1
cup), diced 1/4
cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2 of a small apple, peeled and diced (about 1/3 a
cup) 2 small handfuls of
roasted pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones
1/2
cup roasted, unsalted almonds 1 garlic clove 1/2 teaspoon coarse salt 1 teaspoon paprika (optional) 2 1/2 tablespoons extra virgin olive oil 2 organic boneless, skinless
chicken breasts, halved (4 pieces total)
3/4
cup shredded leftover grilled or
roasted chicken (about 1 1/2 thighs or 1
breast) 2 slices sharp cheddar cheese BBQ sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce) Mayonnaise Salt and pepper, to taste.
6 skinless boneless
chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup) 1/2
cup finely chopped pitted kalamata olives 1/2
cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar
roasted red bell peppers, drained and patted dry 1/2
cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens
leftover cooked
chicken breast • 2/3
cup Roasted Beet Salad Combine ingredients and top with 2 tsp.
Salad Ingredients: 1
cup freekeh / 1 large
chicken breast, poached or
roasted and shredded / Lots of chopped fresh herbs — I used chives, sorrel and parsley / Salt & pepper.
ingredients CHEDDAR
CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3
cups shredded or chopped cooked
chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
chicken 2
cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1
cup crumbled tortilla chips 3/4
cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED
CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
CHICKEN: 2 skinless
chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt
ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh c
ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2
cup chopped fresh cilantro
I made the soup adding more stock, 2
cups of shredded kale cruciferous blend of veggies instead of the kale and
roasted shredded
chicken breast.
Ingredients 1
cup quinoa, rinsed 1 28 oz can crushed fire -
roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1
cup frozen corn 2
cups reduced sodium
chicken stock 2 medium boneless skinless
chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
Ingredients: 2
cups chopped
chicken breast (I just used a store - bought rotisserie
chicken but feel free to
roast / grill your own
chicken breasts if you're feeling particularly domestic.)
grilled or
roasted chicken breast, shredded into bit - sized pieces (about 1
cup) 1 oz.
Skinny
Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless
chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
chicken breasts, grilled and cut into chunks (about 2
cups) 2
cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1
cup fat - free, low sodium
chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
chicken broth > 1/4
cup plain FAGE Total 0 % greek yogurt 1/4
cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4
cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package directions.
1
cup unsalted
roasted peanuts 1 red chili, deseeded and roughly chopped 1 lime, zest and juice 3 garlic cloves, peeled 1 - inch piece ginger, peeled and sliced 1 handful cilantro plus more for garnish 1/2 teaspoon salt 2 teaspoons canola oil 2 boneless skinless
chicken breasts, sliced 8 ounces bok choi, stems sliced and leaves roughly torn 1 red pepper, deseeded and sliced 2 tablespoons low sodium soy sauce 8 ounces udon noodles, cooked
DAILY DIET PLAN Breakfast: 1/4
cup oats, 35g blueberries, 40g banana, 1/2
cup cottage cheese and two tbsp LSA (a combination of linseed, sunflower seed and almond) Snack: 150g fruit and 1/2
cup cottage cheese Lunch: 125g dry -
roasted chicken breast sprinkled with Italian herbs and cayenne pepper, salad or steamed vegetables and 1/2
cup rice or 120g sweet potato or an apple.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4
cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5
cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2
cup roasted chickpeas 1/4
cup grated Parmesan cheese 12 ounces grilled or baked
chicken breast, sliced
Prep Time: 15m Cook Time: 40m Serves: 1 stuffed portobello Ingredients 1 large portobello mushroom 1/3
cup white wine 1 tbsp light cream cheese 1/2 tsp crushed red pepper flakes 1/3
cup chopped onion (s) 1/4
cup cup roasted chicken breast, chopped or diced 1 clove garlic (chopped) Instructions Preheat oven to 450 degrees F. Clean mushroom, removing... Continue reading
Lunch:
Chicken breast served with 2
cups of arugula tossed in olive oil (1/2 tablespoon) and
roasted squash with ghee
tablespoons extra-virgin olive oil 2 pounds ground
chicken breast 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15 - ounce) can black beans, drained 1
cup medium heat taco sauce or 1 (14 - oz) can stewed or fire
roasted tomatoes 1
cup frozen corn kernels Salt 8 (8 inch) flour tortillas 2 1/2
cups shredded Cheddar or shredded pepper jack 2 scallions, finely chopped
2 grilled
chicken breasts, 1 bell pepper (
roasted), 1
cup brown rice, 1 asparagus head, mango smoothie for dessert, (or):
● 4
chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1
cup frozen fire
roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2
cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
Ingredients: 1 pound cooked and cooled
chicken breasts, diced (about 2
cups diced
chicken) 3 scallions, finely chopped 1/3
cup fresh cilantro leaves, chopped 1/3
cup diced dried apricots 1/3
cup chopped
roasted cashews 1 1/2 tablespoons hemp seeds (optional) For the dressing: 1
cup plain nonfat plain Greek yogurt 2 tablespoons curry powder Juice of 1/2 lemon 1 teaspoon honey Pinch of cayenne pepper (optional) Salt Freshly ground black pepper
Salad Ingredients: 2
cups of romaine lettuce, chopped 1/2
cup of
roasted corn 2 boneless skinless
chicken breasts, grilled and sliced into strips 1/2 avocado, diced 1/2
cup of black beans, drained and rinsed 1/2
cup of cherry tomatoes, halved