Avocado Chicken Salad… Mayo Free!!

Chicken:

12 Chicken Tenderloins
2 TB olive oil
salt and pepper
1/2 tsp. ground coriander
1/2 tsp. onion powder
1/2 tsp. garlic salt

Drizzle olive oil (or similar) into skillet and heat on med. high. Place seasonings in a bowl and mix. Season each tenderloin on both sides and place into skillet. Cook for 4-5 minutes per side. Remove from skillet and set on cutting board to cool.
Once cooled, cut into bit size pieces (or shred) and set aside.

Avocado Chicken Salad:

Chicken listed above
1/2 tsp. minced garlic
juice and zest of 1 lime
salt and pepper to taste
2 scallions chopped finely
4 leaves basil chopped
1 tsp. fresh tarragon leaves
2 avocados sliced and diced and slightly mashed
20 grapes cut into quarters

Mix all above ingredients together in a bowl and chill until ready to serve!

I put this over a mixed green lettuce salad, and then drizzled homemade dressing over top: https://dancinandcookininthekitchen.com/2014/06/02/my-favorite-homemade-salad-dressing-vinaigrette/HomeMade Dressing

This chicken salad is very satisfying and, in my opinion, guilt free! This one is all taste and no worries!! Definitely try this one out!

So… I served the chicken salad with a FRUIT salad… and it got such rave reviews, I am going to put the “dressing” that I put onto it here!

Ok… so I put blueberries, blackberries, raspberries, white peaches, and grapes into a bowl. Then, I juiced 1 1/2 lemons and zested 1 lemon, added 2 TB honey and some mint and whisked. I then poured the “dressing” over the fruit and tossed as a salad. This whole bowl, PLUS the amount I gave my parents was GONE!!! It’s a good one!!!!

And now, for the quote of the day:

So tonight my husband requested for me to make a dish that was spicy… with a bit of heat. He originally requested a soup… but I just couldn’t bring myself to sit over a pot of soup… not when it’s 94 degrees outside. Not gonna do it.

I made this to my husbands preference for spiciness. Therefore, I did not eat it. 🙂 Too spicy for me. I had leftovers. I will do anything for my husband though, and if he wants to have a very spicy dish one night, I will GLADLY eat a bit of leftovers!!! So my husband and father in law got a good spicy tomato dish for dinner! They really liked it too! Said it had a good heat, and great flavor. So, this is a winning dish! YAY!!

If you do NOT want a spicy turnout, check out the original recipe that I adapted mine from here: Chicken Marengo

Ingredients

1. 5 boneless, skinless chicken tenderloins
2. 1/4 c all-purpose flour
3. 1 tsp salt
4. 1/4 tsp ground black pepper
5. 1/2 tsp cayenne pepper powder
6. 2 Tbsp olive oil
7. 1/2 large yellow onion, sliced or chopped
8. 2 TB butter
9. 1/2 tsp Emeril’s Bayou Blast Essence seasoning
10. 15 grape tomatoes
11. 1 can (14.5oz) fire roasted tomatoes with green chilis (Like Rotel)
12. 1 tsp. minced garlic
13. 1/2 c sliced black olives
14. 1 tsp chopped fresh rosemary
15. 1/2 tsp dried oregano
16. 1/2 c white wine
17. 1 c chicken broth
18. 2 tsp dried red pepper flakes
19. juice and zest from 1/2 of a lime

Directions:

1. Mix flour, cayenne pepper and salt and pepper in a shallow dish.
2. Cut chicken in 2″ pieces.
3. Heat up the oil in pan.
4. Toss the chicken in flour and salt and pepper and cayenne powder.
5. Place in batches in the pan and brown on all sides.
6. Remove to a plate. Cover with aluminum foil.
7. Add the butter to the pan if needed.
8. Add onion, garlic and Emeril’s Bayou seasoning to the pan.
9. Cook for 2 to 3 minutes, until softens.
10. Add wine and deglaze the pan.
11. Add can of tomatoes with chilis, broth, oregano and olives and the red pepper flakes.
12. Bring to a boil.
13. Add the chicken back and cook for 15 minutes, or until the chicken is cooked through.
14. Add the lime zest and lime juice just before serving.
15. Serve with white rice or mashed potatoes. I had a little bit of both, so I served with a little bit of both!

I also added a bit of Rye Bread to the side with some butter to eat along with the meanl Delish!

Enjoy!

And now, for the quote of the day:

So… I was needing something relatively easy to make. I was also needing something that wasn’t too complicated ingredient-wise. This is probably a bit more “fall or winter” themed meal… but who cares if it’s 92 degrees outside… I want some cheese and broccoli!! RIGHT? This is a lightened version of a comfort food, with WAY more protein. It was a total hit with my brother, father in law and my husband… so I’d say WINNER! I’ll be making this one again too! When my son grows out of his dairy allergy… I have a feeling he’d LOVE this one!!! I may have to tempt my daughter into eating it too… just w/out the chicken. But hey, with the quinoa being 6g of protein per serving, you can’t really lose!

So… Here we go!

INGREDIENTS

• 1 cup quinoa
• 2 cups water
• 2 cups frozen broccoli florets
• 2 tablespoon olive oil, divided
• 1/2 cup Panko*
• 7 chicken tenderloins
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups Rice Milk (OR skim milk… whichever you have)
• 1/2 cups shredded cheddar cheese, divided
• 2 TB shaved parmesan cheese
• 1/3 cup Greek yogurt
• 3/4 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1/2 tsp minced garlic
• 1/4 onion chopped fine

INSTRUCTIONS

• Preheat oven to 350 degrees F. Lightly oil an 9×13 baking dish or coat with nonstick spray.
• Cook Quinoa AFTER RINSING it as directed. I cooked mine (1 cup dry quinoa to 2 cups water) in my rice cooker and it comes out perfectly!
• Heat 1 tablespoon olive in a large skillet over medium high heat. Season the chicken tenderloins with the salt, pepper, cumin and cayenne. Add the chicken to the heated skillet and cook 3-4 min per side flipping once (I keep the lid on). Remove from pan (leave all drippings, etc. in the skillet) and let rest. Then dice into bite-size pieces and set aside..
• Melt butter in the skillet, that you just took the chicken out of, over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, add parmesan cheese about 3-4 minutes. Add chopped onions  and broccoli and let cook through. Stir in quinoa, chicken, 1/4 cup shredded cheese, and Greek yogurt; season with salt and pepper, to taste.
• Spread broccoli mixture into the prepared baking dish; sprinkle with remaining parmesan and shredded cheese and the panko bread crumbs. Place into oven and bake until cheese has melted, about 15 minutes. If desired, do as I did… place under the broiler for an extra 5 min for those nice crispy bread crumbs on top.
• Serve immediately.

Enjoy!!!

And now, for the quote of the day:

This afternoon I wanted something lemony… kind of light with lots of flavor… and THIS was IT!!! It was really quickly made after church, MAYBE took me 20 minutes… MAYBE. It uses pre-made gnocchi so it took a lot of time out of it too. LOVE!!! I will be using this as a comfort go-to again for sure!! I also like that the gnocchi isn’t boiled, just sauteed, so it gives it a bit of a crispy outside and soft inside..,. like a delicious roll… mmmmmm…. !!!! 🙂

Try this one for sure!!

Ingredients

• 2 TB extra-virgin olive oil
• 1 package gnocci (I used Trader Joes – it’s 17.6 oz.)
• 1 TB smart balance w/olive oil
• 1 zucchini (small, chopped)
• 1/2 cup frozen corn
• 1/4 onion (small, chopped)
• salt (& pepper)
• 1 tsp. minced garlic
• 2 TB (or so) pesto (to drizzle on top after serving)
• 1/4 cup half & half
• 2 tbsps shaved parmesan cheese
• zest and juice of 1/2 of a lemon

Directions:

1. Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi then spread in one layer and saute undisturbed for 3-4 minutes, or until golden brown on the bottom. Toss then add the lemon zest and lemon juice and continue sauteing for 3-4 more minutes or until golden brown on all sides. Remove skillet from heat then set aside.
2. Meanwhile, heat butter in another large skillet then add zucchini, corn, and onion and garlic, and then season with salt and pepper. Saute until vegetables are tender, about 3-4 minutes and then saute for 30 more seconds. Remove skillet from heat then add half & half and parmesan cheese, and stir to combine. Pour mixture into skillet with gnocchi then toss to combine. Season with more salt and pepper if necessary. 
3. Serve and top with more parmesan if so desired, and drizzle with a little bit of pesto.

Enjoy!! I know we did!

And now, for the quote of the day:

So, I had a bunch of leftover pork tenderloin just sitting in my freezer. What to do???? I also was thinking about enchiladas and how to somehow incorporate them… SO…. pork enchiladas??? The texture is similar to chicken, so, why not?! And you know what? They turned out good!!

I also had some leftover red enchilada sauce from the other night frozen… so I took that out and added a bit of spice to it! It was yummy and filling, and just all together a good mixture. 

Ingredients:

• 2 cups leftover pork tenderloin, shredded
• 1 cup dry brown rice
• 2 cans (10 oz each) Enchilada sauce OR homemade sauce if you have it (about 2-3 cups worth)
• 1 cup Monterey Jack cheese, shredded
• 1 cup frozen corn
• cilantro for garnish
• salt and ground black pepper to taste
• 2 flour tortillas
• 1/4 cup salsa verde
• 1 tsp. ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp. garlic powder
• 1 tsp chili powder
• 1/4 tsp. onion powder

Directions:

• Cook the rice. I cooked it with 2 cups of water in my rice cooker.
• Preheat oven to 350 F degrees.
• Heat all up in the skillet while the rice is cooking. Add the seasonings and stir until well incorporated. Add rice, season with salt and pepper if needed, and mix well. In a round casserole prepared with cooking spray, place 1 tortilla on the bottom. Then, pour 80% of the rice and pork mixture into the dish. Top with half of the cheese. Top with another tortilla, and the remainder of the meat/rice mixture then with remainder of cheese.
• Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
• Garnish with chopped cilantro and serve warm.
• I also served this with some sour cream (or PLAIN Greek Yogurt) and some guacamole and salsa. Delish!
• Enjoy!!

And for the quote of the day:

Another lighter dish… but DOES have the carbs. No cream or butter though!!! WOOHOO! So… it’s a yummy one!

INGREDIENTS

• 1 1/2 teaspoons extra-virgin olive oil
• 1/2 sweet onion, chopped
• 1 tsp garlic, minced
• 1/4 cup dry white wine
• 1 cup salsa verde (Trader Joes)
• 3 tablespoons chopped fresh parsley, divided
• 2 Cups LS Chicken Broth
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• Pinch of crushed red pepper (if you’d like)
• 1 pound medium shrimp, (30-40 per pound), peeled and deveined
• 1 cup orzo
• 1/4 cup parmesan cheese
• Feta crumbled on top (if so desired)
• 1 oz. pancetta
• 1 TB pesto
• 8 large leaves FRESH basil chopped

Directions:

1. Preheat oven to 400°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot with 2 cups chicken broth on stove to boil.
2. Put the Shrimp single layered on the 9×13 prepared pan. Cover w/1 TB olive oil, salt and pepper and sprinkle with the pancetta. Place in oven and cook for 12-15 min (depending on shrimp size). Heat oil in a 2-quart skillet over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in salsa, 1 1/2 tablespoons, salt, pepper and crushed red pepper; cook for 5 minutes.
3. Cook orzo in the boiling chicken broth until tender but still firm, 8 to 10 minutes. Drain and transfer to the skillet with the sauce. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley, basil, parmesan and spinach. 
4. Stir until cheese is melted and gooey. Serve immediately and drizzle with pesto if so desired.

It was light and fresh and I LOVED it!! I do have a cold, and am a bit congested and therefore could not taste it as well as I probably should have to do a review of this… BUT I really liked it! My husband says that it was very packed full of flavor and a great dinner! No sides needed!

Winner!

And now, for the quote of the day: