2 cups cooked chicken, shredded or cubed 1 single-serving container of plain nonfat Greek yogurt (5 to 6 oz) 1/4 cup + 2 Tbsp buffalo sauce, divided (I like Frank’s Red Hot) 1 Tbsp ranch dressing mix 1/2 cup sliced baby carrots (approx 8-10 med/large baby carrots) 1/2 cup diced celery (approx 1 stalk) 1/2…
Month: July 2017
Lemon Chicken Soup
2 cups chicken, cooked and shredded 2 cups cauliflower riced (or diced, depending on preference) 1/4 cup white quinoa, uncooked 1/2 sweet onion, diced 2 garlic cloves, minced zest of 1 lemon 4 cups chicken stock 5-6 leaves fresh basil, chopped 4-5 chive stalks, chopped salt and pepper to taste juice of 1 lemon 1/2…
Garlic Zucchini Salad
1 – 1.5 lb zucchini squash, sliced or spiralized* (approx 2 small/med zucchini or 1 large) 1 1/2 cup sweet corn 1/2 cup feta cheese Marinade: 1/4 cup red wine vinegar 2 Tbsp olive oil 2 Tbsp lemon juice 1 Tbsp honey 1 tbsp fresh mint leaves, torn or cut into pieces (approx 10-12 leaves)…
Lime Apron 