Lemon Tarragon Chicken Salad Wraps

Ingredients

FOR THE LEMON TARRAGON GREEK YOGURT DRESSING:

• 1 cup plain Greek yogurt (I used 0%)
• Juice of 1 lemon plus 1 tablespoon zest
• 2 tablespoons honey
• 1 tablespoon chopped fresh tarragon
• 1 small garlic clove, minced
• 1/4 cup dried cranberries, finely chopped
• 

FOR THE CHICKEN SALAD:

• 2 cooked rotisserie chicken breasts or leftover chicken, skin removed and shredded (1 – 1.5 lbs. or about 4 cups)
• 2 stalks celery, chopped (about 1 cup)
• 1 green apple, cored and diced
• 1/2 cup chopped dried apricots
• 12 lettuce cups (1-2 heads butter lettuce or romaine leaves)
• 1/2 cup toasted sliced almonds*, for serving
• 1/4 cup chopped fresh chives, plus more for garnish

DIRECTIONS:

PREPARE THE DRESSING:

1. Place the Greek yogurt, lemon juice, zest, honey, tarragon, and garlic in a small bowl.  Whisk until combined and add salt and pepper to taste.  Set aside.

PREPARE THE CHICKEN SALAD:

1. Place the chicken, celery, apple, dried apricot, and 1/4 cup chives in a medium bowl.  Add the desired amount of dressing and toss well to coat, and add more salt and pepper if necessary.
2. Place 1/4 cup of the chicken salad in each lettuce wrap.  Top with sliced almonds and remaining chives.  Serve and enjoy!

©2018 FLAVOR THE MOMENTS.

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Strawberry Frozen Yogurt

Servings: 4

Calories: 66 kcal

Author: Gemma Stafford

Ingredients

• 2 cups (10oz/284g) frozen strawberries
• 2 Tablespoons honey or agave nectar
• ¼ cup (2oz/57g) plain yogurt (greek, non-fat or full fat)
• 1/2 Tablespoon fresh lemon juice

Instructions

1. Add the frozen strawberries, honey (or agave nectar), yogurt and lemon juice into a food processor (or liquidizer).
2. Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
3. Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.

Recipe Notes

Fresh berries can be used in place of frozen, however the fresh strawberries must be frozen solid.

Store in the freezer for up to 1 month.
Weight Watchers Points: 2
Smart Points: 3

Nutrition Facts

Strawberry Frozen Yogurt (No Machine)

Amount Per Serving (4 g)

Calories 66

% Daily Value*

Sodium 7mg0%

Total Carbohydrates 15g5%

Dietary Fiber 2g8%

Sugars 13g

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

© 2018 Bigger Bolder Baking. All Rights Reserved

Easy Thai Turkey Lettuce Wraps

Ingredients

2 medium bell peppers, seeded and chopped

1 tbsp. vegetable oil

3 cloves garlic, chopped

1 lb. ground turkey

2 tbsp. fish sauce

1/4 c. packed fresh cilantro, chopped

1/4 c. packed fresh mint leaves, chopped

3 tbsp. lime juice

1/2 tsp. sugar

Lettuce cups and Sriracha Hot Sauce, for serving

Directions

1. 1. In 12-inch skillet on medium-high, cook bell peppers in vegetable oil 3 minutes. Add garlic; cook 30 seconds. Add ground turkey and fish sauce. Cook 5 minutes, breaking up meat.
2. Stir in cilantro, mint leaves, lime juice and sugar. Serve in lettuce cups with Sriracha hot sauce, if desired.

Nutritional information (per serving): About 250 calories, 24 g protein, 8 g carbs, 13 g fat (3 g saturated fat), 2 g fiber, 680 mg sodium

©2018 Hearst Communications, Inc. All Rights Reserved

Cool Chicken and Pasta Salad

Cool Chicken & Pasta Salad

(1)

Here’s an easy to make pasta salad that blends chunk chicken with pasta, prepared Italian dressing, and colorful vegetables to make a super side dish for most any occasion.

prep time20minutes

total time50minutes

serves4people

Ingredients

cost per recipe: $8.82

• 8ounces (about 2 1/4 cups) rotini (spiral) pasta, cooked without salt and drained
• 1can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 1small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)
• 1 1/2cups cherry tomatoes cut in half
• 1small onion, chopped (about 1/4 cup)
• 3tablespoons chopped fresh parsley
• 3/4cup prepared fat-free Italian dressing
• ©2018 CSC Brand LP. All Rights Reserved. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.

Turkey Tenderloin with Grilled Corn-Mango Salsa

Ingredients

2 cups grilled corn kernels

1 mango, chopped

½ cup diced red bell pepper

1 jalapeño, seeded and diced

¼ cup thinly sliced red onion

2 tablespoons chopped fresh cilantro leaves

2 tablespoons fresh lime juice

1 tablespoon olive oil

¼ teaspoon kosher salt

1 (24-ounce) package JENNIE-O® Turkey Breast Tenderloin

1 teaspoon seasoned pepper

fresh cilantro leaves

Directions

1.

In medium bowl, combine corn, mango, red bell pepper, jalapeño, onion, cilantro, lime juice, olive oil and salt. Set aside.

2.

Sprinkle turkey tenderloin with seasoned pepper. Cook turkey tenderloin as specified on package. Always cook to well-done, 165°F as measured by a meat thermometer. Let stand 10 minutes. Slice and top with corn mixture.

3. Garnish with cilantro leaves, if desired.

Always cook to an internal temperature of 165°F. Learn how to safely handle turkey 

 

Portobello Mushrooms & Fries

Ingredients

• 4 portobello mushrooms (about 1 1/4 pounds total), stems discarded
• 1/4 cup olive oil
• kosher salt and black pepper
• 4 slices Cheddar (about 4 ounces)
• 3 medium russet potatoes (about 1 1/2 pounds), cut into wedges
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• lettuce and sliced red onion, for serving
• 4 English muffins, split and toasted

How to Make It

Step 1

Heat oven to 425° F. Rub the mushrooms with 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet.

Step 2

Place the mushrooms stem-side down and roast until tender, 18 to 20 minutes. Top each mushroom with a slice of Cheddar and continue to cook until melted, 3 to 5 minutes more.

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Oven Baked Breakfast Taco

• 40 MIN
• Ingredients7
• Servings8

Ingredients

4

slices bacon

2

tablespoons canola oil

4

cups cubed (about 1 inch) potatoes

2 1/2

tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

8

soft corn tortillas (6 inch)

8

eggs, beaten

1/2

cup shredded Monterey Jack cheese (2 oz)

Steps

• 1

  Heat oven to 375°F.
• 2

  Place bacon slices in ungreased cookie sheet with sides. When oven is preheated, bake bacon 10 minutes. Remove from oven; cool 5 minutes. Coarsely chop bacon into small pieces.
• 3

  While bacon is baking, heat oil in 10-inch skillet over medium heat. Add potatoes; stir to coat in hot oil. Sprinkle taco seasoning mix over potatoes; stir to mix. Cook potatoes 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with tip of knife.
• 4

  In ungreased 13×9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.
• 5

  In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat.
• 6

  Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese.
• 7

  Bake 10 minutes. Serve immediately.
• © 2017 ®/TM General Mills All Rights Reserved

Easy Baked Spaghetti

Ingredients

2

tablespoons olive oil

1

yellow onion, diced

Salt and pepper, to taste

1 1/2

lb ground beef

1

jar (25.5 oz) Muir Glen™ classic marinara pasta sauce

1

lb uncooked spaghetti

1

lb mozzarella cheese, sliced

Sliced fresh basil leaves

Steps

• 1

  Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• 2

  In 10-inch skillet, heat 2 tablespoons olive oil over medium heat; add 1 yellow onion, diced. Season with salt and pepper; cook about 5 minutes, stirring occasionally, until onion starts to brown. Add 1 1/2 lb ground beef; sprinkle with more salt and pepper. Cook 5 to 6 minutes, stirring frequently, until browned. Stir in 1 jar (25.5 oz) Muir Glen™ classic marinara pasta sauce; heat until warmed.
• 3

  Cook and drain 1 lb spaghetti as directed on package. In baking dish, mix cooked spaghetti and pasta sauce mixture. Top with 1 lb sliced mozzarella cheese.
• 4

  Bake about 30 minutes or until bubbling and cheese is melted. If desired, set oven control to broil last 1 to 2 minutes until cheese is browned. Top with sliced fresh basil leaves for serving.
  © 2017 ®/TM General Mills All Rights Reserved

PB & J Waffle Sandwiches

 1

can (16.3 oz) Pillsbury™ Grands!™ Flaky

Layers refrigerated

Original biscuits

1/2

cup peanut butter

1/4

cup grape jelly

1

tablespoon powdered sugar

1

cup fresh fruit (such as strawberries, peach slices, grapes)

Steps

© 2017 ®/TM General Mills All Rights Reserved.  

 1. Use Belgian or regular waffle maker.

Separate dough into 8 biscuits; press or roll each into 4-inch round.

• 2

  Depending on size of waffle maker, place 2 to 4 biscuit rounds at a time in hot waffle maker. Bake 2 minutes or until golden brown. Cool 1 to 2 minutes.
• 3

  Spread peanut butter evenly on 4 of the hot waffles; spread jelly on remaining 4 waffles. Place jelly-spread waffles, jelly down, on peanut butter-spread waffles. Cut sandwiches in half; place on individual plates. Sprinkle with powdered sugar; garnish with fruit.