New Eating Adventures

Posts tagged lunch

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BLAT Chicken Salad Wraps

I have never been a big fan of chicken salad because mayo/miracle whip/etc grosses me out. I have wanted to try it with Greek yogurt and came across this beauty (I am also big into wraps right now for lunch/snack time). I decided use half G.yo and half avocado for a little extra flavor. I have brought this for lunch and it is a great travel buddy!

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BLAT Chicken Salad Wrap

(Revised from Dashing Dish)

Makes One Wrap

Ingredients:

  • 1/2 cup shredded chicken breast
  • 1 tablespoons fat-free Greek yogurt
  • 1 tablespoons mashed avocado
  • 1/4 cup tomatoes, diced
  • 1/2-1 tablespoons bacon bits (or take your time to cook and crumble 1 pieces of bacon)
  • 1/2 cup shredded lettuce
  • a pinch of salt and pepper
  • 1 low carb wraps/tortillas or wheat roll or lettuce leaf

Method:

Combine all the ingredients in a bowl.

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Place on the lower half of the wrap and roll like a tight delicious burrito/wrap. (If you need a burrito/wrap wrapping tutorial… look at the breakfast burrito post or better yet, Google it!)

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Yum!! Happy Wrapping :)

Filed under BLT chickensalad avocado wrap healthy lunch snack smilesgomiles

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Butternut Squash Mac & Cheese

Sometimes I have a hard time eating enough veggies every day. I love my fruits, but veggies are harder for me to crave. The main ingredient of this dish is butternut squash and makes me feel good about eating mac & cheese. It is a simple way to get more veggies in our diets, and it would be a great dish for picky eaters of all ages. Everything’s better with ooey-gooey cheese right?

Butternut Squash Mac & Cheese

(Revised from Cooking Light Magazine)

Ingredients:

  • 2-3 cups of cubed peeled butternut squash
  • 1 1/4 cups water
  • 1 1/2 cups skim milk
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground mustard
  • 2 tablespoons fat-free Greek yogurt
  • 1 1/4 cups shredded cheese (cheddar, gruyere, colby jack, muenster, etc.)
  • 1 cup grated pecorino Romano or parmesan cheese + 1/4 cup
  • 1 pound uncooked short cut pasta
  • cooking spray
  • 1 teaspoon olive oil
  • 1/2 cup breadcrumbs (panko or original)

Method:

Combine squash, water, milk, and garlic in a medium saucepan. Bring it to a boil over medium-high heat.

Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

Place the hot squash mixture in a blender. Add salt, pepper, mustard, cayenne pepper and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth and place blended squash mixture back into the saucepan.

Stir in all of your cheese expect 1/4 cup of parmesan cheese.  Stir until combined.

Cook pasta according to package directions. Drain well. Add pasta to the squash mixture and stir until combined. Spread mixture evenly into a 13x9-inch baking dish coated with cooking spray. 

Sprinkle over the breadcrumbs, 1/4 cup parmesan cheese, and drizzle lightly with olive oil. Bake at 375 degrees for 25 minutes or until bubbly.

Happy Cooking!

Filed under cheese mac & cheese vegetables squash comfort food dinner lunch easy healthy

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Pizza Pasta

I was hungry for lunch, craving some carbs, and didn’t want to wait too long. I found simple ingredients in my refrigerator and put this together. The pepperoni and red pepper flakes are what made all the difference in the dish. It gives it the kick of flavor it needs.

Pizza Pasta

(Serves 4)

Ingredients:

  • 3 cups short cut whole wheat pasta (rigatoni, penne, bow-tie, radiators)
  • 1 bag washed baby spinach, chopped
  • 1/2 cup turkey pepperoni, cut in half
  • 1 1/2 cups marinara sauce
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup part-skim mozzarella cheese
  • 1/4 cup asiago or Parmesan cheese

Method:

Cook the pasta according to the package. When there are two minutes left to cook the pasta, add in the spinach to cook. Drain the pasta and spinach and add it back to the pot. Add in the pasta sauce and pepperonis to the pot and mix together. Place in a baking dish, top with the cheeses and place under the broiler until the cheese is brown and bubbly. 

Happy Cooking!

Filed under pasta cheese pizza pepperoni lunch dinner

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White Bean Chicken Chili

Soup comforts the soul, chili feeds hungry tummys, warm food makes me forget how cold my apartment gets when it is windy in the winter. Jacki has been politely hint that I should make this because she loves the white bean chicken chili at Axel’s Bonfire. I haven’t had their’s before but I think this recipe is a serious knock-out!

White Bean Chicken Chili

(Revised from Giada De Laurentiis)

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and diced
  • 1 teaspoon salt, plus more for seasoning
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 3 tablespoons flour
  • 2 (15-ounce) cans cannellini or white beans, drained and rinsed
  • 1 (12-ounce) bag of frozen corn
  • 4 cups low sodium chicken stock
  • 2 cups rotisserie chicken, shredded or pulled
  • salt, pepper, and cayenne pepper, to taste

Method:

In a heavy-bottomed saucepan, heat oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 30 seconds.

Add 1 teaspoon salt, cumin, oregano, chili powder, and paprika. Stir with a wooden spoon to let the spices bloom, about 30 seconds. Add in the flour and stir, let cook for 1 minute.

Add the beans, corn and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with your wooden spoon.

Simmer for 30 minutes and add the chicken. Let simmer for 20-30 more minutes until the liquid has reduced and the chili has thickened. Season with salt, pepper and cayenne pepper to taste. I added a large pinch of salt, a pinch of pepper, and a small pinch of cayenne pepper. 

Jacki told me that she wouldn’t be mad if I made this every single week, and it is that freaking delicious! It warms the throat, the corn is sweet to the savory flavors, and the chicken is flavorful and tender. This chili is thick which is just the way I wanted it! Make this recipe and your family and friends will think you are ah-maz-ing!

Filed under chicken soup vegetables broth corn spinach dinner lunch