Grilled Chicken Salad - Light and Delicious!
Okay, so those of us that are food focus, occasionally need to watch their weight, or at least I do. This salad is one of my favorite go-to meals when I am counting calories and carbs. The great thing is, my family loves it too.
Grilled Chicken Salad with Cool and Cream Cottage Cheese
4 C Salad greens, washed and spun dry
1 Cucumber, sliced
4 Mushrooms, sliced
2 Tomatoes, minced
1 bunch green onions, thinly sliced
1 C Cottage cheese, fat free
2 Chicken breasts, boneless, skinless - 8 oz each
1 tsp oil (I use MCT oil)
1 lemon, zested and juiced
Seasoning salt
Italian salad dressing, fat free and low carb (no added sugar - I use Cysco)
Pound the chicken to an even thickness, about 1/3 inch. (I use a rolling pin.) Season with seasining sal, drizzle with oil, lemon and zest. Let stand which the grill preheats. Grill the chicken on both sides until cooked through, about 8 minutes. (I turn it every 2 minutes to get crosshatched grill marks.)Remove the chicken from the grill and let rest.
Meanwhile in a large salad bowl, combine lettuce, tomato, onion, cucumbers and mushrooms, and toss to combine. Dress with salad dressing. Top with cottage cheese and spread it a bit to cover the top of the salad. Finely chop the chicken into small pieces and scatter warm chicken over the salad. Serve.
Julie Languille - busy wife and mom, owner
Dinners In A Flash - Easy Dinner Recipes and Online Dinner Planner
Filed under easy recipes | Comments (2)Creamy Crab and Avocado Soup
This is an amazing summer soup than is an excellent starter, or a great light supper. Pair it with a nice chardonnay.
Creamy Crab and Avocado Soup
2 Avocados, peeled and chopped
2 C Chicken stock
8 oz Sour cream
2 Tb Lemon juice
1/4 tsp Cumin
1/4 tsp Pepper
1/8 tsp salt
1/4 lb Crab meat
1/2 C Diced tomatos
Cilantro leaves for garnish - optional
Combine first 7 ingredients in a blender or food processor and process until smooth. In a small bowl mix tomato and crab. Ladle soup into bowls and divide the crab mixture among the servings. Garnish with cilantro and serve.
Julie Languille - busy wife and mom, owner
Dinners In A Flash - Easy Dinner Recipes and Online Dinner Planner
Filed under easy recipes | Comment (1)Seared Chicken with Rosemary Fig Sauce
This recipe is delicious. It cooks in about 15 minutes, has few ingredients, but is packed with flavor. It is a great dish to serve to company. I served it on the deck last night to rave reviews and was then rewarded with a lovely sunset.
Seared Chicken with Rosemary Fig Sauce
4 Boneless, skinless chicken breasts - 6 oz ea
1/2 tsp each salt, pepper and garlic powder
Butter flavored cooking spray
2/3 C Fig all fruit spread
1 Tb Rosemary - fresh, minced
1/4 C port or other sweet wine
Heat a large skillet over medium high heat. Combine the 3 spices and season chicken on both sides and coat the chicken with cooking spray. Brown chicken on both sides, about 3 minutes per side. In a small bowl whisk together remaining ingredients and pour into the pan with the chicken. Cover and cook until the chicken is cooked through, about 6 minutes. Uncover and cook for another minute to allow the sauce to thicken slightly. Plate the chicken and serve with the sauce drizzled over.
Julie Languille - busy wife and mom, owner
Dinners In A Flash - Easy Dinner Recipes and Online Dinner Planner
Filed under Uncategorized, easy recipes | Comment (0)Easy Recipe - Crab Cakes with Lemon Aioli
Crab cakes make a simple, fast and easy yet elegant dinner. Serve them over lightly dressed greens. The succulence of the crab is simply delicious and very satifying. This recipe is not one of those that is overwhelmed with too many binding ingredients. The crab is really the star and the simple dipping sauce lets the crab flavor shine through. Make extra and pop some in your freezer. When you’re ready to cook them, they go straight into the saute pan without needing to thaw them.
Crab Cakes with Lemon Aioli
1 lb Lump crab, picked over and squeeze dry of excess water
1/2 C Bread crumbs
1/2 C Mayonnaise
2 Green onions, sliced
2 Tb Butter
2 Tb Olive oil
1/2 C Mayonnaise
1 Tb Lemon juice
2 Tsp Grainy mustard
Combine crab meat and other ingredients gently. Separate into 8 patties pressing them firmly to hold together. May be frozen at this point or sautéed in butter and olive oil until lightly browned on both sides and heated through.
Whisk together mayonnaise, lemon juice and mustard to serve with cakes as a dipping sauce.
Julie Languille, busy wife and mom and owner
Dinners In A Flash dot com - Easy Dinner Recipes and Online Dinner Planning
Filed under easy recipes | Comment (0)