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

Turkey Avocado Rollups

I have been a part of a few "get fit" groups over the last year, and going through the process of that, I have found some really great Instagram accounts on eating healthy/eating clean/whatever you want to call it.  Scrolling through one day I found this yummy idea and I'm pretty sure I ate this every day for lunch for about 2 weeks!  I wish I could remember which one it was and I'd give them some credit :)

Anyhow, this is another one of those lunch ideas, more-so than an actual recipe.  In any case, ENJOY!

Turkey Avocado Rollups

Deli turkey slices (I prefer the Columbus brand or Costco equivalent)
slices of avocado
slices of red bell pepper
spinach
light balsamic or light italian dressing

Just roll up your slices of pepper and avocado in 1/2 a turkey slice, place on a bed of spinach, and drizzle a bit of salad dressing on top.  Perfect lunch or snack!  

Peanut Noodles with Pork

I honestly have been receiving the Food Network Magazine for a couple years now, and love it!  My problem is I see these fabulous recipes, want to make many of the recipes, then forget about them and all my new recipes come from my Pinterest boards.  Times have changed!!  I have been going through and trying some new delicious recipes, and it's been a fun change cooking from them instead of the blog world for a minute ;)

These noodles turned out good, although I wish there was a bit more sauce, so I'll tweak that for next time!

Peanut Noodles with Pork

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 2 -inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork (or ground turkey)
1/4 cup chopped fresh cilantro
chopped dry roasted peanuts

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.

Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.

Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro, and peanuts.

Recipe Source:  Food Network Magazine

Turkey Wrap with Cucumber Cream Cheese

• Summer lunches for me generally consist of some sort of salad thrown together with whatever is on hand, sandwiches, or leftovers from the night before.  Every now and again I get on these kicks for making all sorts of wraps, which I love greatly and are so simple to make.  This one has 4 ingredients...including the tortilla.  Talk about a no brainer!  It reminds me of one of my favorite sandwiches from Einstein Bagels...yummy :)
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• Turkey Wrap with Cucumber Cream Cheese
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• 1/4 cup chopped cucumber
• 4 tablespoons softened cream cheese (or hummus, or laughing cow wedge)
• 3 flour or wheat tortillas
• 1/4 pound sliced smoked turkey breast
• (some sandwich sprouts would taste awesome on this as well :)
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• Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.
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• Recipe Source: Everyday with Rachael Ray

Spicy Asian Turkey Lettuce Wraps

I really am trying to eat better these last few weeks...my meals have been a lot better, its the darn sweets that have been getting me!  So to continue my quest, I whipped up some of these yummy lettuce wraps for the Superbowl as a healthier option to the traditional greasy fatty food usually accompanied by the big game.  


These are truly phenomenal, and you don't have to feel guilty about going back for seconds :)  

Spicy Asian Turkey Lettuce Wraps


2 tablespoons canola oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 1/2 lbs. ground chicken (or turkey)
4 tablespoons soy sauce 
2 tablespoons Sriracha
1/2 cup chopped fresh cilantro
1 small can water chestnuts, chopped (used carrots this time) 
1/3 cup chopped peanuts 
1 head butter lettuce (or iceburg)

Heat oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute another minute. Add ground chicken (turkey) to frying pan and break apart, then add soy sauce and Sriracha. Cook until the chicken (turkey) is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While chicken (turkey) cooks, wash and chop cilantro. Remove the core end from lettuce and separate leaves. Chop peanuts and put in small bowl to serve at the table. When turkey is done, add chopped water chestnuts and chopped cilantro and cook 1-2 minutes more. 

To serve: place chicken mixture on lettuce leaf, sprinkle with peanuts, and fold the leaf closed to make it easy to grab and eat.

Chile Lime Turkey

I LOVE spicy food.  I do.  It makes my nose stuff up to the point that I have a hard time breathing, but I still love it!  I am continuing my quest to eat better, and that's why this turkey stood out to me.  Meat dishes can become calorie-ridden when cooked certain ways, and I have found that the use of spices packs a big punch without having to have a sauce that may or may not have hundreds of calories all in itself.  

This is really spicy, I wouldn't recommend it for kiddos unless you tweak it a bit!  Enjoy :)

Chile Lime Turkey

2 1/2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 1/4 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 lbs turkey tenderloins ( 2)

Pre-heat oven to 350°F.

Coat an oblong baking dish with non-stick cooking spray.

In a small bowl, stir together all ingredients except turkey. Rub mixture onto all surfaces of the turkey.

Place the turkey in a baking dish and bake 40 minutes, until juices no longer run pink when turkey is pierced, turning turkey over halfway through cooking time.

Slice the turkey and pour the cooking juices over the slices. Serve with rice.

Recipe Source:  Food.com

Crockpot Onion Turkey Breast

It's been a long while since I have done a turkey breast in the crockpot, not sure why it's been so long.  This turkey recipe is awesome!  This was super easy... threw the turkey in frozen, rubbed it down with the mix and done.  It turned out juicy and flavorful.  I will be searching for more turkey recipes now :)


Crockpot Onion Turkey Breast
Allrecipes

• 1 (6 pound) bone-in turkey breast (I used a 3 lb boneless one)
• 1 (1 ounce) envelope dry onion soup mix (I Used about 1/2 to 3/4 of the mix)
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1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Turkey Cranberry Wrap

On a recent trip to Baltimore to see some fabulous family, my aunt, cousin, and I stopped at a little place called the Fresh Cafe.  One of their specials was this yummy wrap.  This is my attempt to re-create it.  It turned out just as yummy as I remember.  I will be having this frequently...it is so easy!  I am trying to have some grilled chicken on hand for lunches...whenever we grill anything outdoors, I have the hubsters throw on some chicken that has been marinating in italian dressing.  It is nice to have it to chop up and have it on salads or wraps at lunchtime :)  Another great summer meal.


Turkey (or Chicken) Cranberry Wraps
From:  my recreation of the one at Fresh Cafe


*No real measurements...just put as much as you want on that will fit in the wrap!*


tortillas (the one I originally had was on spinach...didn't have those today)
chopped up turkey or chicken, cooked (I like mine grilled)
romaine lettuce, chopped
mandarin oranges
craisins
walnuts
swiss cheese, shaved or shredded
raspberry vinaigrette dressing (Kraft makes a good one)


Assemble and enjoy!

Turkey Wafflewiches

I am so glad it is sunny for once...my pictures turn out so much better!  There is nothing like putting a twist on an old favorite.  This time, I am jazzing up my usual lunchtime turkey sandwich.  I love cranberry and turkey together...I mean who doesn't!  I knew I'd love this recipe, and I sure did.  Give this a try next time you need to switch up your normal lunch rotation :)

Turkey Wafflewiches

From:  Recipe Shoebox

1 pkg. (3-oz.) cream cheese, softened
1/4 cup whole berry cranberry sauce 
1 Tbs. maple pancake syrup
1/4 tsp. pepper 
8 slices bread
3/4 pound sliced deli turkey 
2 Tbs. butter, softened

In a small mixing bowl, beat the cream cheese, cranberry sauce, syrup, and pepper until combined. Spread over four slices of bread; top with turkey and remaining bread. Spread butter over both of sides of sandwiches.


Cook in a preheated waffle iron or indoor grill according to manufacturer's directions for 2-3 minutes or until golden brown. Serves 4.

Tasty Turkey Sandwich

What do I crave when I'm pregnant?  What do they say you cannot eat while pregnant? Turkey!  After my first baby, I had my husband run to Einstein Bagels to get my favorite sandwich, the Tasty Turkey.  I sure do love it!

Asiago Cheese Bagel (I used whole wheat this time)

cucumbers, sliced

sandwich sprouts (I left them off this time, they weren't on sale)

garden veggie cream cheese

sliced tomato

deli sliced turkey

That's it...simple goodness!

Lasagna Rolls

Even though I'm in Ohio, I follow Good Things Utah's recipes, they have some great stuff!  This one caught my eye because it had the 3 sauces...marinara, alfredo, and creamy pesto.  Yum!  They really were pretty easy to make as well.  Here's a link to the original recipe...Not Your Momma's Lasagna Rolls .

18 lasagna noodles (about 1 pkg), cooked al dente
1 16 oz jar Alfredo sauce
1 16 oz jar spaghetti sauce
1 packet creamy pesto sauce, prepared with all milk
½ C parmesan cheese

Filling Ingredients:
1 lb ground turkey
½ lg onion, diced
4 slices bacon, chopped
1 2 lb container ricotta cheese
½ box frozen chopped spinach, thawed, squeezed dry
Heaping ¼ C sun-dried tomatoes, chopped
1 ½ C 5 Italian cheese blend
1 lg egg, lightly beaten
spices: salt, black pepper, garlic powder, Italian seasoning, & ground nutmeg

1) Cook lasagna noodles until al dente. They should still have a good bite to them.

2) Combine chopped bacon and onion in a skillet over medium heat. Sauté until onions are translucent. Drain all but 2 Tbs bacon grease.

3) Add ground turkey to the bacon & onion. Season with salt and pepper to taste, ½ tsp garlic powder, ¼ tsp nutmeg and 1 tsp Italian seasoning, or to taste. Cook through.

3) Place meat/onion mixture in large bowl along with remaining filling ingredients. Season with ¼ tsp garlic powder, ¼ tsp salt,1/8 tsp black pepper, & ½ tsp Italian seasoning. Combine thoroughly.

4) Spoon ¼-1/3 C filling along entire noodle then roll’er up. Continue with remaining noodles.

5) Spread ½ the jar of Alfredo sauce on the bottom of a 9 x 13 baking pan. Place lasagna rolls, seam side down in the pan. Pour remaining Alfredo sauce, then marinara and finally the pesto sauce atop rolls. Sprinkle with parmesan cheese.

6) Bake @ 400 degrees for about 20 minutes or until parmesan is golden and lasagna rolls are cooked through. Enjoy!

Cranberry Crock Pot Turkey Breast

I never would have thought to crockpot turkey, but my eyes have now been opened!  It's a good alternative to the traditional Sunday roast that I end up making so many Sundays.  I know it sounds weird to put a barbeque and cranberry gravy on your potatoes, but don't knock it until you've tried it.  It is fall apart tender and juicy, you will not be disappointed :)

This would also be perfect if you were having a small Thanksgiving with only a small group...it definitely frees up some oven space for other things!!

Cranberry Crock Pot Turkey Breast

2 (1 1/2 lb.) turkey breast roasts (I found a 2.75 lb one that works just fine)
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. diced celery (can omit)
1/2 c. diced onions
1 (16 oz.) can whole berry cranberry sauce
1 c. barbeque sauce, your favorite

Combine all ingredients in a crock pot. Cover and bake on high for 4-5 hours or on low for 6-8 hours. Remove turkey breasts from crock pot and slice thinly. Serve with sauce on the side.

Delicious with mashed potatoes - use the extra sauce as gravy!

From:  Cooking Club (thanks for sharing Nollie!)