Mango Chicken Salad
Enjoy this light and flavorful salad on a hot day. Add a light raspberry tea to complete this meal and to feel refreshed! It’s a quick and easy recipe for dinner tonight! 
Ingredients
- 2/3 cup plain non fat or low fat yogurt
- 3/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tbsp fresh lime zest
- 2 tsp dijon mustard
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground black pepper
- 2 cups shredded cooked chicken
- 1 large, fresh mango peeled and cut into chunks
- 6 cups fresh spinach leaves washed
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Instructions
- In a small bowl, whisk yogurt, cilantro, lime juice, lime zest, Dijon mustard and spices to make a dressing.
- Mix chicken and mango in medium bowl.
- Add dressing to chicken and mix well. Serve 1/2 cup chicken salad on top of 1 cup of washed spinach leaves.
Recipe Notes
Ham and Pea Salad
Watch color unite with taste and flavor in this fantastic cool summer dish. Serve it as a side to your favorite meal or alone. Simply dive in and enjoy the mouthwatering adventure!
Ingredients
Salad Ingredients
- 3 cups lettuce shredded
- 1/2 cup carrots grated or shredded
- 1/2 cup frozen sweet peas
- 1/2 cup mandarin oranges
- 3/4 cup cooked lean ham diced
- 1/4 cup reduced fat cheddar cheese shredded
Dressing Ingredients
- 1/4 cup fat free plain yogurt
- 2 1/2 tbsp fat-free sour cream
- 1/8 tsp dried basil
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Instructions
- Wash your hands and clean your cooking area.
- Rinse lettuce thoroughly with cool running water.
- In a clear bowl layer lettuce, carrots, peas, mandarin oranges, ham, and cheese.
- Prepare dressing by stirring together yogurt, sour cream, and basil.
- Pour over top layer of salad.
- Serve immediately.
Recipe Notes
Jambalaya
This zesty chicken jambalaya is a great one pot dish that will be ready fast for a delicious and healthy dinner any night of the week!
Ingredients
- 1 tsp canola oil
- 1 cup cooked, chopped chicken breast
- 1 small onion chopped
- 1 bell pepper chopped
- 2 stalks celery sliced
- 1 (15 ounce) can unsalted tomato sauce
- 1 cup brown uncooked
- 1 1/4 cup low sodium, reduced fat chicken broth
- 1/8 tsp cayenne pepper
- 1/2 tsp chili powder
- 1 tsp minced garlic
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Instructions
- Wash your hands and clean your cooking area.
- Wash and prepare fresh vegetables as directed above.
- Spray a large skillet with non-stick cooking spray or drizzle vegetable oil.
- Cook chicken for 2 minutes on medium to medium high heat.
- Add onion, bell pepper and celery to skillet.
- Continue to cook on medium for an additional 2 minutes or until vegetables are tender.
- Add tomato sauce, rice, chicken broth, and spices to the skillet. Bring to a boil, reduce heat to low, and cover.
- Continue cooking for an additional 15 minutes or until liquid is absorbed.
- Serve immediately.
Recipe Notes
Hearty Two Bean Minestrone Soup
The perfect soup to add a fresh salad and whole grain bread sticks to! So zesty and delicious, a family favorite, enjoy.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 4 tbsp unsalted tomato sauce
- 1/4 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 1/2 cup uncooked, whole wheat, small shell shaped pasta
- 2 (14.5 ounce) cans chicken broth reduced fat and reduced sodium
- 1 (15.5 ounce) can red kidney beans reduced sodium, drained and rinsed
- 1 (15.5 ounce) can garbanzo beans reduced sodium, drained and rinsed
- 1 (14.5 ounce) can Italian style stewed tomatoes unsalted, undrained
- 2 cups chopped kale
- 1/4 cup grated Parmesan cheese for garnish
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Instructions
- In a medium saucepan, heat oil over medium high heat until hot.
- Cook and stir onion and garlic 3 to 5 minutes or until onion is translucent.
- Add broth, beans, tomatoes, kale, or swiss chard (if desired), pasta and seasonings; bring to a boil.
- Reduce heat; cover and simmer 10 to 12 minutes or until pasta is tender.
- Serve with Parmesan cheese.
Recipe Notes
