21 Day Fix Creamy Chicken Salad

 Well, here's a newsflash for you...I have NEVER finished a diet plan, ever.  I also am just hitting my 6-week mark post-baby boy and am desperate to get these unwanted baby pounds gone...plus some.  So I am really putting my heart all-in this time.  Plus, the hubs is actually doing it with me this time which will make a huge difference.  AND I am in a weightless challenge to keep me accountable.  So, between all these things, I am hoping to stay on track.

The program I chose to follow is the 21-Day Fix.  If you have not heard of it, it is a portion-controlled diet along with 30-minute exercises.  The reason I chose this was the length of the exercises, the fact that it does not eliminate any food group, and I am hoping teaches me good habits for the future.  I have been experimenting with the workouts and a few recipes the last few weeks, but today is my day #1 of doing this full-out.  So far, I have been impressed.  I feel like there is no way I will ever eat the calories allowed (I bumped myself up  to the next higher calorie bracket since I am breastfeeding).  The best part is I do not feel limited on what I can have (besides the junk stuff)...just how much.

The other part of the diet I have really enjoyed and have been doing for about a week is drinking Shakeology.  The stuff is pricy, but it is delicious.  It definitely makes me want less junk and sugar by curbing my cravings, and keeps me fuller longer.  I am going to bite the bullet of the cost and keep it going, because it is full of goodness.  

This chicken salad is super yummy and the dressing is tasty as well.  Keep watching for my final review of the program after 21 days!

21-Day Fix Creamy Chicken Salad

Serves 4 (1 1/4 cups each) | Containers: 1 green if serving over romaine or 1 yellow if eating over 1 piece whole grain bread, 1/2 purple, 1 red, 1/2 blue, 1/2 orange

3 cups chopped rotisserie chicken breast (boneless, skinless) (I used turkey breast this time)
1/2 cup chopped green apple
1/2 cup seedless red grapes, cut in half
1/3 cup raw almonds
2 green onions, sliced
1 tablespoons chopped fresh basil
1/2 cup honey mustard salad dressing (see below)
8 cups shredded romaine lettuce

Honey Mustard Salad Dressing

1/2 cup reduced fat (2%) plain greek yogurt
3T Dijon mustard, gluten-free
3T raw honey
3T rice vinegar
1/4 cup extra-virgin olive oil
pink salt to taste
Combine the yogurt, mustard, honey, and vinegar in a medium bowl and whisk until combined

Then slowly add oil, whisking until well blended.

Adjust the salt until it’s totally awesome for ya!

…putting it all together

Combine all ingredients except for the lettuce in a large bowl, mix well, and refrigerate (covered) for 2 hours

Serve 1 1/4 cups of the creamy chicken salad over 2 cups of romaine lettuce or whole grain bread.

Recipe Source:  Fit Baby Steps

Apple Pecan Spinach Salad

I love finding me a good salad recipe!  Thought I'd throw this one in amidst my seriously indulgent December food posts :)  I would not recommend leaving any ingredients out.  They balance each other very well AND the dressing is seriously super yummy!  So if you need a new potluck dish or a side for a Christmas dinner, this one is easy to put together and is tasty.  Enjoy :)

Apple Pecan Spinach Salad

Yield: About 7 - 8 servings

10 oz baby spinach
3 small gala apples or 2 medium, cored and thinly sliced
1 cup pecans, toasted
4 oz feta cheese, crumbled 
1/2 cup dried cranberries
12 oz bacon, cooked and crumbled (optional)
1/2 small red onion, sliced into thin strips (optional)

Maple-Cider Vinaigrette
1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp pure maple syrup
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper

If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.
In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.

For the dressing:
Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).

Recipe Source:  Cooking Classy

Broccoli Apple Salad

I love me a good broccoli salad.  My FAVORITE one is listed below, and I was actually going to make  that one when I looked in my pantry and was horrified when I saw my sunflower seeds were gone.  So sad!  Luckily, I had this recipe pinned and had all the ingredients.  This was a yummy change from the regular salad (although the other one is still my fav).  The apples gave a yummy crunch, and you can never go wrong with pecans in a salad in my book!  Enjoy this alongside your first spring or summer grilling session!

Broccoli Apple Salad


4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped (I used gala apples)
½ cup pecans, coarsely chopped
½ cup dried cranberries

Creamy dressing ingredients:

½ cup lite mayonnaise
½ cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
¼ teaspoon salt
⅛ teaspoon pepper

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.

To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.

Add the dressing to the salad and toss to coat. Chill until ready to serve.

Recipe Source:  The Recipe Critic

Love broccoli salads like I do?!  Check some of these others out!

Broccoli and Grape Pasta Salad


Broccoli Salad (MY FAV)

Broccoli, Ham, and Tortellini Ceasar Salad  (I always make this after having some leftover holiday ham)

Black Beans and Rice with Chicken and Apple Salsa

Well, it appears we are headed to Mexico this summer!  So excited for a little child-free time with the hubs :)  In conjunction with that, I am feeling more pressure than ever to get these baby pounds gone.  Did I mention my baby is 14 months?!  Ya, it's time.  Overall, I have been eating much better, but I just can't get rid of my love of baking.  Being able to send treats with the hubs to work has been my saving grace lately.

My hubs loves hearty meals, and things like this usually are not what he wants for dinner.  When he came in the door he said "that looks way too healthy!"  By the time he was done, he said "I stand corrected once again."  He compared the dish to beans and rice we got in Puerto Rico that he LOVED!

And don't turn your nose up at the apple salsa.  It brings everything together and gives it that "fresh" element. So, so good!

Black Beans and Rice with Chicken and Apple Salsa
Adapted from Bon Appetit, January 2012 

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Recipe Source:  Our Best Bites

Peanut Butter Yogurt Dip

Say hello to my new obsession!  With the prices of apples lately, I have been buying Granny Smith apples, but have a hard time eating them straight-up...too tart!  This is the perfect compromise.  

This dip is so good, I have been known to just grab a spoon and sneak a bite or two of it throughout the day ;)  

Peanut Butter Yogurt Dip

1 (6 oz) container plain or vanilla Greek yogurt 
3 tablespoons creamy peanut butter
3 teaspoons honey

In a small bowl, combine Greek yogurt, peanut butter, and honey. Stir until combined and smooth. Serve with apple slices or other cut up fruit.

Recipe Source:  Two Peas and Their Pod

Cornbread Sausage Stuffing

I was thinking about Thanksgiving the other day and realized I had never made my own stuffing (dressing to those of you that are purists ;)  So I thought it was time to do it...and I did.  Verdict...I can do this, it is easy!  It turned out moist and wonderful, and I will not be afraid to tackle this simple side dish again and again, and not only at Thanksgiving time.  

I loved the combination of sausage and apples, the stuffing we usually eat for the big day is void of any meat (which I love...don't get me wrong!), but this was super yummy for a change.  Enjoy!

Cornbread Sausage Stuffing

1 pound mild pork breakfast sausage
1 tablespoon butter
3/4 cup celery, diced
3/4 cup Granny Smith apple, diced (optional)
3/4 cup onion, diced
1 garlic clove, minced
2 teaspoons dried sage
1 teaspoon dried thyme
Salt and pepper, to taste
8 cups cornbread cubes (be sure to use a savory cornbread)
1 cup chicken or veggie broth
2 eggs

Preheat oven to 375°.

In a large skillet over medium heat, brown the breakfast sausage until cooked through and crumbly. Remove from pan using a slotted spoon and transfer to a plate covered in paper towels to drain. Leave remaining grease in skillet.

Melt butter in skillet.  Add celery, onion and garlic and cook until softened, about 4 minutes.
Add in sausage, sage, thyme, salt and pepper.  Cook for 2-3 more minutes. Remove from heat.
In a large bowl, combine sausage mixture and cornbread cubes until well-mixed.

In a small bowl, whisk together the broth and eggs.  Pour the broth/egg mixture over the sausage/cornbread mixture and stir until cornbread has absorbed most of the liquid.  Pour into a greased baking dish and bake for 30-40 minutes, or until top is browned and crunchy.

Recipe Source:  Back To Her Roots

Apple Snickers Cake

I LOVE going to pick apples and make apple cider!  I have been trying to find some yummy recipes to make with my new apples coming in these next few weeks.  This was my first apple recipe of the season.  It turned out super yummy!  The cake is a spin-off of this Snickers Salad, and makes a perfect end to a yummy meal.  

Apple Snickers Cake

1/3 cup applesauce
1/3 cup plain yogurt (Chobani)
2 eggs
2 teaspoons vanilla
3 cups peeled and diced apples
3/4 cup sugar
3/4 cup brown sugar
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cup chopped Snickers bars, divided
1 cup milk
1 box Jello instant vanilla pudding (3.4 oz.)
1 Cool Whip (8 oz.)

In a large mixing bowl, combine the applesauce, yogurt, eggs, vanilla, and sugars. Beat until creamy. Stir in the diced apples. Combine the flour, baking soda, salt, and cinnamon. Slowly add to the apple mixture until thoroughly combined. Stir in 1 cup of chopped Snickers by hand.

Pour the apple batter into a 9x13 pan that has been sprayed with non stick spray. Bake the cake at 350* for 35 minutes. Remove from the oven and place on a cooling rack. Cool completely.

Whisk together the milk and pudding mix for 2 minutes. Fold in the Cool Whip gently. Spoon on top of the cooled cake and spread out. Place in refrigerator for about on hour to thicken. Serve with extra candy bar pieces. Makes 16 pieces.

Recipe Source:  Inside Bru Crew Life

Apple Toffee Blondies with Brown Sugar Frosting

I have a serious problem in the fall.  This is my 9th post in a row that is something sweet!  Perhaps I should get back to that diet plan I've been trying to stay on ;)  In any case, we visited the local orchard this past weekend and had so much fun with some friends!  We picked up some delicious Granny Smith and Cameo apples to add to the mix of the Golden Delicious ones we got a few weeks ago.  Now, how to use them?!  I have TONS of apple recipes on my radar, and this is the first of many I will be attempting.  

These bars are great...kind of gave me feeling of caramel apple in my mouth with the toffee bits.  They are super easy to make and will satisfy any sweet tooth!

Apple Toffee Blondies with Brown Sugar Frosting

Blondies

2/3 cup room temperature butter

2 cups packed light brown sugar

2 eggs2 tsp vanilla

2 cups All-Purpose Flour

2 tsp baking powder

1/2 tsp salt1 cup peeled, chopped tart apple (1 large)

1/2 cup toffee bits

Frosting

1/2 cup butter

1 cup packed light brown sugar

1/4 cup milk

2 cups powdered sugar

Preheat oven to 350°.

Spray 9×13 baking pan lightly with cooking or baking spray.
Cream butter and brown sugar in mixer until smooth.Add eggs and vanilla and beat on medium until combined. On low, add flour, baking powder, and salt. Mixing until just combined. Stir in the chopped apples and toffee bits until evenly distributed. Spread in prepared pan and bake for 30 minutes until the center is set (Mine took closer to 40...just check them :).

Let cool completely before slicing or frosting.

Frosting:

Melt butter in a medium saucepan. Add brown sugar and milk and bring to a boil. Remove from heat. Let cool for 5 minutes. Stir in powdered sugar with a whisk.  Let cool until it thickens enough to spread.Stir before spreading on top of blondies.  Let frosting set for 30 minutes and then cut into bars.

Recipe Source:  Cookies and Cups

Pumpkin Pancakes with Apple Cider Syrup

Yay for fall!  I have been waiting all summer to test our some of the fall-time recipes I never got to last year.  This one is phenomenal!  For the first time, we pressed our own cider at a local farm, and it pretty much rocks my world :)

 Yes, we gathered the apples, washed them by hand, ground them, pressed them, and jugged them up from start to finish. 

And how in the world am I going to enjoy the fruits of my labor?  Well on pancakes of course!  These pancakes seem too good to be a breakfast, more of a dessert-type meal.  It is DEFINITELY worth the indulgence!  The pumpkin pancakes were lite and airy, and the syrup just simply rocked...enough said. Onto the recipe....

Pumpkin Pancakes with Apple Cider Syrup


Apple Cider Syrup

3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider, vanilla, and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Recipe Source:  The Sisters Cafe

Apple Pomegranate Salad

Last year Thanksgiving was spent with my aunt and uncle down in the Carolinas, and my aunt made a salad very similar to this.  It was very good, but for whatever reason I forgot about it until I saw this recipe extremely similar to it.  I knew I had to try it again!  

Apparently it is a very traditional dish on many Thanksgiving tables, who knew!?  It is a light salad and doesn't make you feel like going into a food coma after eating it.  That would be the turkey's job :)

Apple Pomegranate Salad

1 large Pomegranates 

1 Jonathan, Gala or Jonagold Apple 

1/2 Cup Heavy Cream

3 Tbsp. Sugar 

1 tsp. vanilla 

1/4 to 1/2 cup Roasted Pecans

Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate inside out and let the seeds fall into the bowl. Remove all seeds and place them into bowl. Cut the apple into bite sized pieces, no need to peel. Add apple to the pomegranates. Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples, sprinkle with pecans. You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.


Recipe Source: Good Things Utah

Candied Walnut Salad with Honey Red Wine Vinaigrette

 I had a few heads of romaine lettuce that were thinking about going bad soon, so I set out on a quest for a new salad recipe to use them up before they spoiled.  I found this yummy healthy salad and it did not disappoint.  I LOVE apples in salads, and candied nuts...I mean really, can you go wrong?!  The dressing for this salad was amazing, and I can see myself having it in my refrigerator ALL THE TIME to dress any salad.  I forgot to add the cheese to the pic above...forgive me!  


Candied Walnut Salad
From:  Our Best Bites


2 heads of leafy greens; 1 can be a bag of spinach 

3/4 c. Craisins

2 crisp apples

Orange juice (enough to toss apples in to prevent browning and add a little flavor)

2 oz. blue cheese or Gorgonzola (or even feta is good)

1/2 c. chopped walnuts (I used some pecans I had around)

1/4 c. sugar

Honey Red Wine Vinaigrette (recipe below)

Wash and chop lettuce. Set aside to drain.

Anyway, to candy the nuts, combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

Chop blue cheese or Gorgonzola very finely. You want crumbles, not chunks.

Chop apples and toss in orange juice.

When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Honey Red Wine Vinaigrette
From:  Our Best Bites


1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, roughly chopped (really, that’s pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil


In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Caramel Apple Trifle

First off, I just wanted to let you all know that I am posting over with Kiki today, so click HERE and check it out!  

Here is a ridiculously decadent dessert that tastes like an ooey gooey caramel apple.  And what says Halloween more than caramel apples?!  Is this calorie friendly....not at all.  But hey, sometimes splurging is SOOO worth it!  One of the things I love about trifles is that they look really impressive for any occasion, but are really easy to  put together.


Caramel Apple Trifle

1 baked cake (apple, white, pound, or even angel food cake would be great!)
1 can apple pie filling
1 jar caramel sauce
Apple Cider donuts (approx 4-6 depending on size) (or just use more cake...I think I will next time.  It was a little too sweet with the glazed donuts)
1 large box vanilla pudding, prepared
Coarsely chopped oatmeal cookies (Store-bought is fine)
whipped topping (Cool Whip)

In a trifle pan, layer all your ingredients starting with the donuts, pudding, cookies, caramel, cake, apple pie filling, pudding, cookies…etc.

Continue layering until the trifle dish is full finishing with whipped topping and a drizzle of caramel.  I recommend refrigerating for 2-3 hours in advance)

Recipe Source:  Cookies and Cups