Strawberry Chicken Salad

I had some leftover chicken that I needed to get rid of, as well as some fruit before it went bad. I threw this salad together at the last minute. Instead of using lettuce, you could use spinach. I think next time I will do that and will add a little candied walnuts.

Lettuce or spinach
Apple
Strawberries
Grapes
Bleu Cheese
Chicken

Top with candied walnuts and raspberry walnut vinaigrette.

5 minute Buns Workout

5 minute upper body routine with weights

This is an upper body routine that works your chest, back, biceps, triceps, and shoulders. 30 second per move with 30 second bursts. You don't need heavy weights...I used 8 lbs for the first move and 5 lbs for the rest.

Pork Chops with Green Bean Bruschetta

This was super easy to make!!! I seasoned the pork chops with a little pork chop seasoning and garlic with a sprinkle of brown sugar. I put it in a steamable bag with some water. Cut slits in the bag and bake at 350 for 30 minutes.


Green Beans are just from a fresh steamable bag and bruschetta is as follows:

About 1 1/2 cup of chopped tomatoes
2 tbsp basil paste or fresh basil (I used the paste
2 tsp minced garlic
Sprinkle with salt and pepper and taste adjust the ingredients according to taste.

Plate all together and enjoy :)

Fruity Candy Corn Snack

Everyone knows I love my candy corn :) I saw this the other day and made them for my daughter and she LOVED the idea.

Pineapple
Mandarin Oranges
Cool Whip

Skinny Creamy Chicken Enchiladas

These enchiladas were amazing. So different than the regular enchiladas that I normally make and these ones are a tad bit healthier :) They were a family hit!

Ingredients

• 16 oz boneless skinless chicken breasts, cooked + shredded (about 2.5 cups shredded chicken)
• 8 oz reduced-fat sour cream
• ¼ cup skim milk
• 10¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup
• 1 Tbsp fresh cilantro, chopped
• 10 oz can Rotel® Diced Tomatoes and Green Chilies
• 1 cup onion, diced
• 8 Large La Tortilla Factory® Smart & Delicious™ Low Carb, High Fiber Tortillas
• ½ cup reduced-fat Mexican shredded cheese
• 4 oz can diced green chilies

Instructions

1. Preheat oven to 350 degrees. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.
2. In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Twice.)
3. Combine the chicken, Rotel®, onions and green chilies in a pan sprayed with cooking spray.
4. Heat until onions are transparent.
5. Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
6. Fill each tortilla with about 2 Tbsp of the chicken mixture.
7. Roll the tortilla up and place seam side down (or they will unravel) in baking dish.
8. Pour/spread the sour cream sauce over enchiladas and top with cheese.
9. Bake for 25-30 minutes until bubbly and cheese is melted.

Nutrition Information

Per Serving: (2 enchiladas)

Calories: 374

Fat: 19g

Carbohydrates: 38g

Fiber: 16g

Protein: 27g

Shrimp Fettuccini with Vodka Sauce

We are HUGE pasta lovers in my house, as I'm sure most households are. I always look for healthier alternatives to pasta, so it can taste delicious but not leave me feeling guilty. Don't get me wrong, I am ALL about having "treat" days and making sure that you allow yourself indulges every now and then, but with pasta I would FOR SURE go overboard lol So, here is a healthy alternative that I found that was amazing and under 400 calories, PLUS I got to use vodka sooooo, SCORE!!!





Here is what you will need:

The recipe called for 9 ounces of fresh linguine, but I used Butternut Squash Fettuccini

3/4 pound of large shrimp (the store I went to only has small shrimp so I used a pound)

4 cloves of garlic, minced

1/4 cup Vodka

1 1/2 Cups reduced sodium marinara sauce (I spiced mine up a bit with red pepper to give it a little kick)

1/4 cup small fresh basil leaves

 

 

 

 

Preparation:

 

1. Cook pasta as directed

 

2. Heat 1 TBSP extra virgin olive oil in 12 inch skillet over medium heat. Season shrimp with salt and pepper. Add shrimp to skillet on a single layer, undisturbed for 1 minute.  Flip and add garlic and saute one more minute and transfer to plate.

 

3. Carefully add vodka to the pan and cook for 1 minute.  Add marinara sauce and bring to a simmer.  Add drained pasta, reserved shrimp and juices, basil, and 3-4 tbsp of water.  Toss well to combine and heat through.  Divide among 4 serving bowls and garnish with extra basil if desired.

 

4. ENJOY!!!!

 

This is SUPER easy and took me less than 15 minutes to make :)

 

NUTRITION FACTS (estimate):

349 Calories, 26g of protein, 41g Carbs, 7g Fat, 3g Fiber