Chicken Avocado Salad Spring Rolls   Author: Brenda Bennett Nutrition Information

• Serves: 10

• Serving size: 1 spring roll
• Calories: 87

• Fat: 3.3g
• Saturated fat: .6g
• Carbohydrates: 8.6g
• Sugar: 1.1g
• Sodium: 72mg
• Fiber: 1.5g
• Protein: 6.1g
• Cholesterol: 15mg

Prep time:  15 mins Total time:  15 mins Save Print Ingredients

• 6 ounce cooked chicken breast, diced
• 1 cup English cucumber, finely chopped
• ½ cup chopped cherry tomatoes
• 1 avocado, chopped
• juice of ½ lemon
• ½ teaspoon salt
• pepper to taste
• 10 rice paper wrappers
• 1 cup fresh mint leaves
• ¼ cup shaved carrot
• ¼ cup red onion slices

Instructions

1. In a bowl add chicken, cucumber, tomatoes.
2. Mash avocado and lemon juice in with the other ingredients.
3. Season with salt and pepper.
4. Fill a bowl with warm water, that is large enough to fit the rice paper wrapper in without breaking it, .
5. Place one rice wrapper into the warm water and let sit for a few seconds, flip over and sit for a few seconds more.
6. Lay a damp towel down onto cutting board and carefully lay wet rice wrapper.
7. Place another rice wrapper in water while proceeding to the filling.
8. In the middle of the wet rice wrapper lay one or two mint leaves, ¼ cup chicken avocado salad, some shaved carrot, 1 or 2 onion slices and another mint leaf.
9. Roll up sides and bottom and continue with the rest of the rice paper wrappers until you have 10.
10. Enjoy immediately or refrigerate.

Notes Weigh****chers Points+: 2 for one roll
Thanks to sugarfreemom.com

• 1 - 5 ounce can of Tuna packed in water (drained)
• 1/4 - cup of canned black beans rinsed under cold water and drained
• 2 - Tbsp minced white onion
• 1/2 - cup of diced celery
• 1 - cup fresh spinach chopped
• 1 - medium size tomato diced large
• 1/2 - cup lite mayonnaise
• 1/4 - cup lite ranch dressing
• 1/4 - tsp garlic powder, and salt and pepper to your taste
•  

Start by measuring the spinach and placing it in a strainer.  Rinse under cold water and allow the spinach to drain. I then roll the spinach in a cloth towel or use a couple of paper towels, blotting the excess water off the spinach. Then I chop the spinach and toss the spinach in a mixing bowl, and add the remaining ingredients and mix well. I serve this  on lite bread or a thin bun.

6 servings  pro.6g, sug.2g, fib.1g, carb.7, pot.168mg, sod.340mg, chol.18mg, Tfat.8g, Sfat.1g

Fresh Tomato Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 to 6 servings (nutrition info is for 4)

Serving Size: 1/4 of total recipe

 

Gather

2 pounds tomatoes, fresh sliced ¼ inch thick 1 pint cherry tomatoes, sliced in half (use different colors, red, orange, yellow and plum) 1 small fresh cucumber, finely chopped 1 tablespoon extra virgin olive oil 1 tablespoon sherry vinegar 2 tablespoons finely sliced red onion 6 leaves finely chopped basil 1 teaspoon finely chopped chives 2 teaspoons capers, drained Sea salt and freshly ground pepper

Step by step

1. Arrange the sliced tomatoes in one layer on the platter. Scatter the sliced red onion, chopped cucumber and capers over the tomatoes.
2. Sprinkle the olive oil and sherry vinegar evenly over the salad. Then lightly sprinkle with sea salt and freshly ground pepper to taste. Just before serving, scatter the chopped basil and chives over the salad.

Nutrition

WW PP 3; Calories 99; Total Fat 4.1g; Saturated Fat 0.5g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 59mg; Total Carbohydrates 15.5g; Dietary Fiber 4.2g; Sugars 8.0g; Protein 3.3g

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://shrinkingkitchen.com/fresh-tomato-salad/

Copyright Sisterhood of the Shrinking Jeans LLC

Tomato and Zucchini Frittata
Skinnytaste.com
Servings: 4  • Size: 1/4  • Old Points: 4 pts • Weigh****cher Points+: 4 pt
Calories: 172 • Fat: 10 g • Carb: 8 g • Fiber: 2 g • Protein: 13 g • Sugar: 3 g
Sodium: 204 mg • Cholest: 186 mg

Ingredients:

• 2 tsp olive oil
• 1 medium onion, diced
• 1-1/2 cups (7 oz) zucchini, diced into matchsticks
• 4 large eggs
• 4 large egg whites
• 1/4 cup Asiago cheese, grated
• salt and fresh pepper
• 2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise

Directions:

Preheat oven to 400°F.

 

Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and coo****il slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.

Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Greek Chicken with Kalamata Olives and Feta

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

 

Greek-inspired grilled chicken cutlets with kalamata olives, feta cheese, grape tomatoes, mint and basil with an optional marinade. A fast, easy, impressive chicken dish you can have on the table in 25 minutes or less.

Ingredients

1 pint cherry or grape tomatoes, sliced in half 1/2 cup pitted Kalamata olives 3/4 cup feta cheese, coarsely crumbled 1/3 cup fresh mint and basil leaves 2 tablespoons extra-virgin olive oil coarse salt and fresh ground black pepper 1 + 1/4 pound thin chicken cutlets (about 4-5) Optional Marinade: 1/3 cup olive oil 2 tablespoons lemon juice 1/4 cup red wine vinegar 3 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon Dijon mustard

Instructions

For Marinade a few hours or the night before:

1. In a medium bowl toss the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
2. Heat a grill pan (or an outdoor grill) over medium heat and brush lightly with oil. Season cutlets with salt and pepper. Coo****il chicken is cooked through (internal temperature of 165 to 174 degrees F) 2-3 minutes per side.
3. To serve spoon the tomato mixture over chicken.
4. In a large glass or stainless steel bowl whisk all the marinade ingredients together, season to taste with salt and pepper. Add the chicken and toss well. Cover and store in refrigerator.

Notes

Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/greek-chicken- with-kalamata-olives-and-feta/