Blueberry Peach Chicken Salad

Summer delight

Summer delight

Blueberry Peach Chicken Salad
4 cups mixed greens
1/4 cup onion, sliced
2 peaches, diced or sliced
1/2 cup blueberries
6 oz. chicken, cooked, sliced
2 tbsp. goat cheese, crumbles
Salad dressing:
1 tbsp.dijon mustard
1 tbsp. balsamic vinegar
1 tbsp. extra-virgin olive oil
1 tbsp. water

1.In a small bowl; whisk all of the dressing ingredients together; set aside.
2.Divide the salad mixture between two plates and evenly divide the dressing over the salad.
3.Serving Size: 2 large salads


Chicken with Green Beans

Chicken with Green Beans (a Paleo Recipe)

A Paleo Recipe

A Paleo Recipe


1 lb. chicken meat

1-2lbs. fresh green beans

Favorite Chicken Wing Sauce

Coconut oil for pan


1. Cut up chicken meat into squares.

2. Once chicken is cut up, place in a bag and marinate meat in chicken wing sauce. If you use “Uncle Dougies” I recommend 1.5 tablespoons. Mix the chicken up with the sauce to make sure the chicken is all coated.

3. Marinate for 45 minutes (longer for spicier taste) in the refrigerator.

4. While chicken is marinating, snip the ends off your fresh green beans.

5. After a 45 minutes has passed, warm up a TBL of coconut oil in one pan for the green beans and another TBL of coconut oil in the other pan for the chicken. Let the oil get nice and hot.

6. I dumb my marinate and chicken into one pan and let it cook for 6 minutes (flipping chicken at 3 minutes). Time may vary depending on chicken square size.

7. While chicken is cooking, put green beans into another pan. Allow this to cook while chicken is cooking. Stir often.

8. Once chicken is cooked and green beans are lightly cooked, mix the green beans in with the chicken mixture. Stir it around and let it cook together for about 2 minutes.

9. Enjoy your chicken with green beans!!

Broccoli and Cheese Stuffed Tilapia

Broccoli and cheese Stuffed tilapia

Broccoli and cheese Stuffed tilapia
•4-ouncefresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick
•1 cupfrozen cut broccoli, thawed
•1 beaten egg
•1 8-ounce containersoft-style cream cheese with chives and onion
•1/4 cupgrated Parmesan cheese
•3/4 cupherb-seasoned stuffing mix
•2 tablespoonsmilk
•2 tablespoonsdry white wine


1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.

2. Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.

Lime Chicken

Zesty Chicken!

Zesty Chicken!

You’ll Need:
* 3 tablespoons soy sauce
* 2 Tbs. honey
* 1 tablespoon vegetable oil
* Juice of 1 Lime
* 1 teaspoon minced garlic
* 4 skinless, boneless chicken breast halves

In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.

If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.

For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.

Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)

Fruit Ice Cubes

Fruit Ice Cubes

Fun ice cubes for your drink of choice!

Fun ice cubes for your drink of choice!

This is great fun, healthy (pure fruit!), super easy and will add a touch of pure, refreshing class to your drinks! This is a guaranteed pleaser for kids and adults alike. Why didn’t I think of this years ago?

You will need:
• Blender (although you could mash the fruit quite successfully in a bowl if you want to do it ‘low-tech’ style!)
• Ice cube trays
• Your favorite fruit

Put the desired fruit in the blender and either puree or blend for a shorter time in order to leave some chunks (notice how great this looks with berries, kiwi and other fruit). Pour the blended fruit into your ice cube trays, freeze and you’re done!

Add cubes to lemonade, water or frozen drink of choice!

Turkey Stuffed Bell Peppers

Easy Stuffed Peppers

Easy Stuffed Peppers

Turkey Stuffed Bell Peppers


1 lb lean chopped turkey meat

1 garlic, minced

1/4 onion, minced

1 tbsp chopped fresh cilantro or parsley

1 tsp garlic powder

1 tsp cumin powder

salt to taste

3 large sweet red bell peppers, washed

1 cup fat free chicken broth

1/4 cup tomato sauce

1 1/2 cups cooked rice

Olive oil spray

1/4 cup reduced fat shredded cheese


Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.Spoon the meat mixture into each pepper half and fill it with as much as you can.Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

Servings: 6 servings (1/2 pepper) • Time: 55 minutes • Old Points: 4 • Points+: 5

Calories: 184.7 • Fat: 2.3 g • Protein: 20.8 g • Carb: 20.2 g • Fiber: 1.6 g

Strawberry Mint Spa Water

Refreshing hydration!

Refreshing hydration!

Strawberry Mint Spa Water

2 lemons
1/2 cup strawberries
1/4 cup blueberries
10-12 fresh mint leaves
3 quarts water

Prep Time: 5 minutes
Chill Time: 8 hours
Yields: 6-8 glasses


1. Slice strawberries and lemons. Place lemons, strawberries, and blueberries in the bottom of the pitcher. Toss in mint leaves. Add water

2. Chill overnight or for at least 8 hours.

Chicken Apple Wraps

1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons Crunchy Peanut Butter
1 tablespoon lite mayonnaise (or greek yogurt)
2 teaspoons honey
Iceberg lettuce

Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.

Spoon into open lettuce leaf, roll and serve.

To take the calorie count down:
Use only 1 tablespoon of reduced fat crunchy peanut butter and 1 teaspoon of honey (cut both of these ingredients in half as opposed to the original recipe) and it’s 323 calories a wrap and they make a nice size one. Try Tyson’s Chicken Trimmed and Ready Thin Sliced Boneless Skinless Breast, they are only 95 calories for the 4 oz. sizechickenapplewrap

Crock Pot Terriyaki Chicken

Easy as I-2-3!

Easy as I-2-3!

Crock Pot Chicken Terriyaki:
1lb chicken (sliced, cubed or however)
1c chicken broth
1/2c terriyaki or soy sauce
1/3c brown sugar
3 minced garlic cloves

Place in crock pot and slow cook 4 hours.
Serve over fresh veggies or brown rice.

Deviled Avocado Eggs

Deviled eggs with a twist!

Deviled eggs with a twist!

Deviled Eggs with a twist! Introducing Deviled Avocado Eggs

1 large avocado
3 egg yolks
1 tsp. cilantro
3 tsp lime juice
1 tbsp red onion
salt and pepper to taste
dash of chili or paprika

Boil eggs, take out egg yolks, mix with other ingredients. Salt and pepper to taste. Give a little chili or paprika shake if desired.