Yield: ~ 4 cups chicken salad (~8 servings, 1/2 cup each)
Calories: 100 per 1/2 cup

Source: http://www.preventionrd.com/2013/04/buffalo-chicken-salad/

Ingredients:

• 5 oz non-fat plain Greek yogurt
• 1/3 cup Frank's Red Hot Wings Buffalo sauce
• 1/2 tsp garlic powder
• 1/4 tsp fresh ground black pepper
• 1 lb boneless, skinless chicken breast, shredded
• 2 celery stalks, finely chopped
• 1/2 cup cilantro, minced
• 1/2 cup (2 oz) crumbled blue cheese

Directions:

1. In a large bowl, whisk together yogurt buffalo sauce, garlic powder, and black pepper.

2. Stir in chicken, celery, cilantro, and blue cheese.

3. Refrigerate until serving or up to 5 days in the fridge.

Source: RecipeThing user msmar

Ingredients:

• 8 plum tomatoes, halved lengthwise
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 teaspoon thyme leaves
• 2 white Pullman loaves—ends discarded, each loaf cut into twelve 1/2-inch-thick slices
• 1 pound sliced provolone cheese
• 1 pound Fontina cheese, coarsely shredded (about 5 1/2 cups)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions:

1. Preheat the oven to 325°. On a large rimmed baking sheet, toss the halved tomatoes with 2 tablespoons of the olive oil and season with salt and pepper. Bake the tomatoes cut side up for 1 1/2 hours, until soft and starting to brown. Sprinkle with the thyme leaves and bake for about 30 minutes longer, until the tomatoes are very tender and slightly shriveled but still juicy. Let cool.

2. Increase the oven temperature to 375°. Brush 16 bread slices with the remaining 2 tablespoons of olive oil; arrange 8 of the slices oiled side down on a large rimmed baking sheet. Top with the provolone and the unbrushed bread slices. Cover with the tomatoes, 4 cups of the Fontina and the remaining 8 bread slices, oiled side up. Press gently on the sandwiches and bake for about 15 minutes, until the bread is toasted and the cheese is melted.

3. Preheat the broiler. Toss the remaining Fontina with the Parmigiano-Reggiano and sprinkle on the sandwiches. Broil 3 inches from the heat for about 1 minute, until the cheese is melted. Transfer the sandwiches to plates and serve.

Source: http://www.foodies.ca/recipes/259 (from RecipeThing user Dreamy346)

Ingredients:

• 6 Croissants, Sliced Almost Through
• 6 oz. Shaved Ham, Best Quality, Naturally Raised
• 3 Large Bosc Pears, Sliced
• 3 tsp Sugar
• 3 oz. Gruyère Cheese, Thinly Sliced
• 1 Small Bag Baby Arugula
• 2 tbsp Grainy Dijon Mustard
• 6 tbsp Mayonnaise
• Salt and Pepper To Taste

Directions:

1. Heat an indoor grill to high. Toss the pear slices with the sugar. Place the pear in a single layer on the grill and let cook until sugar has caramelized to a dark brown. Remove and reserve.

2. Mix together the Dijon mustard and mayonnaise in a small bowl. Season with salt and pepper to taste.

3. To assemble, slather both sides of each croissant liberally with Dijon mayonnaise. Layer cheese, ham, pear and arugula, and serve!

Source: George Mateljan Foundation (from RecipeThing user gaijin)

Ingredients:

• 4 large free-range chicken eggs
• 1 tsp light vinegar, (rice, white wine, or apple cider)
• 1 TBS chicken or vegetable broth
• 1 medium onion, chopped
• 2 cups sliced crimini mushrooms
• 1 medium tomato, seeds and excess pulp removed, chopped
• 3 medium cloves garlic, chopped
• 10 oz package frozen spinach, thawed and excess water removed
• salt and black pepper to taste

Directions:

1. Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties.

2. Add 1 tsp vinegar to water in a 10-inch skillet.

3. While water is coming to a high simmer, in a separate skillet heat 1 TBS broth. Healthy Sauté onion and mushrooms in broth for 3 minutes over medium heat stirring frequently.

4. Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.

5. When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.

Source:

Ingredients:

• lettuce
• 0.5 orange
• apple
• 1 tbls peanut butter
• 2 tbls greek yoghurt

For Shabbat

Source: http://www.tastebook.com/recipes/3442554-Shabbos-Lunch-Crockpot-Mushroom-Soup-Pareve-or-Meat-?full_recipe=true

Ingredients:

• 2lb mushrooms (different kinds)
• 2 onions
• 2/3 cup barley
• olive oil
• parsley, thyme, dill
• 2 cups of vegetable stock
• 6 cups of water
• 1/2 cup leftover red wine

Directions:

1. Saute onions in olive oil

2. Add mushrooms and cook down until liquid is gone (could probably skip this step).

3. Add barley and toast for a few minutes

4. Pour into crock pot and add rest of the ingredients (should be 8 cups of liquid total)

5. Cook on low for ~18 hours until Shabbat lunch

Could be either a luncheon entree or appetizer. Chopped walnuts can be added to cheese mixture.

Source: Ina Garten

Ingredients:

• 4 oz of blue cheese, crumbled @ rm temp
• 12 oz cream cheese, low-fat OK, @ rm temp
• 9 inch frozen pasty crust
• Thinly sliced tomatos, mix of 3 different types
• 1 tbsp EVOO or cooking spray
• Salt and pepper to taste
• Pecorino Romano, or parmigiano cheese
• Fresh basil to taste

Directions:

1. Prepare pastry crust according to pkg.

2. Using a pasty pan preferably, spray with EVOO cooking spray or brush with EVOO

3. Line pastry pan with the pastry crust

4. Bake the crust @ 375 for 15 minutes until slightly golden, remove from oven

5. Meantime, mix the blue cheese and cream cheese into a smooth consistency, set aside

6. Spread cheese mixture evenly over bottom of pastry crust

7. Place thinly sliced overlapping tomatos in circular rings over the cheese mixture

8. Salt and pepper to taste

9. Sprinkle with choice of Italian grating cheese

10. Add torn basil to taste

11. Return to over for 15-20 minutes, until tomatoes are sweating

12. Remove from oven, let sit for 15 minutes to solidify the cheese, slice and enjoy

Can be made and refrigerated up to 1 day in advance

Source: Real Simple Mag, June 2009

Ingredients:

• 3/4 cup Sour Cream
• 4 Scallions, roughly chopped
• 2 Jalapeños, seeded
• 1/2 cup Fresh Basil
• 1T Fresh Lime Juice
• 3lbs Cucumbers (about 4) peeled, seeded, and roughly chopped
• Salt and Pepper
• 1 small Baguette,sliced
• 4oz Salami, sliced
• 1/2 cup Olives, mixed

Directions:

1. In a blender, puree, the sour cream, scallions, jalapeños, basil, lime juice, half cucumbers, 1/4 cup water, 3/4t salt, 1/4t pepper.

2. Add remaining cucumbers and puree (adjusting consistency with water when necessary) untill smooth. Serve with bread, salami, feta, and olives.

Source: Glamour.com, Izard

Ingredients:

• 6 cups Watermelon, seeded and diced
• 1 Cucumber, peeled and diced
• 1 Tomato, seeded and diced
• 1 Clove Garlic
• 1/2 cup Red Onion, diced
• 1T Lime juice
• Salt and Pepper

Directions:

1. In a blender, puree all ingredients. Season with salt and pepper. Keep chilled.

2. Top with chopped cucumber, fresh cilantro, and lime juice.

Source:

Ingredients:

• Spinach Tortillas
• Refried low fat black beans (2 cans)
• 2 bunches of green onions, large red bell pepper
• 9 slices of harvarti jalepeno cheese. a slice and a half per tortilla and 2-3 avocados.

Directions:

1. Spread the beans

2. Lay down the cheese, two rows of alternating ingredients.

3. Roll tightly, cut of the ends and slice about an inch apart.

Source: Amy Stock

Ingredients:

• Can of low sodium white albacore tuna
• diced pickles, red onion, celery and red pepper
• black pepper
• just enough mayo to hold it together (bout a teaspoon for one can)
• lemon juice

Source: RecipeThing user saymyname

Ingredients:

• 6 eggs, hard cooked, cooled and diced
• 1/4 cup butter, melted
• 1/2 cup Miracle Whip
• 1/4 teaspoon salt
• 1/4 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon garlic salt
• 1/8 teaspoon celery salt
• 1/4 teaspoon dill weed
• 16 slices bread
• Other ingredients (optional):
• 2 tablespoons onions, chopped
• 1/2 cup celery, chopped
• 1/4 cup pickle relish
• 1/2 cup green olives

Directions:

1. Mix together the eggs, butter, miracle whip and seasonings.

2. 2 Refrigerate until your ready to make your sandwiches.

3. 3 Spread on one bread slice then top with another piece of bread.

4. 4 If you’d like here are a few other ingredients you could add.

Source: Healthy Cooking Magazine (from RecipeThing user loco8262)

Ingredients:

• 1 tube pizza crust
• 1/4 cup honey BBQ sauce
• 1-1/2 cups shredded mozzarella
• 1-1/2 cups shredded cooked chicken
• 1 small red onion
• 1/4 cup minced cilantro
• 1 tsp Italian seasoning
• 1 egg white
• 1 tbs water
• 1/4 tsp garlic powder

Directions:

1. On lightly floured surface, roll crust into a 12 × 9 rectangle, brush with bbq sauce. Layer with cheese, chicken, onion, cilantro and Italian seasoning.

2. Rull up jelly roll style, starting with the long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray.

3. Beat egg white and water; brush over top. Sprinkle with garlic powder. Bake at 400 for 15-20 minutes or until browned

Source: Paleo Plan (from RecipeThing user Moachter)

Ingredients:

• 2 Tbs olive oil
• 2 tsp ground cumin
• 1 head cauliflower, cored and cut into 1-1/2" florets
• 1/4 tsp sea salt (optional)
• 1/8 tsp freshly ground black pepper
• 1/2 cup tahini (may be found in many middle eastern markets or at Whole Foods)
• 3 cloves garlic, smashed and minced into a paste
• juice of 1 lemon
• 1/8 tsp paprika

Directions:

1. Preheat oven to 500°F.

2. Toss cauliflower, olive oil, cumin, sea salt (if desired) and black pepper together in a large bowl.

3. Transfer mixture to rimmed baking sheet and spread out evenly.

4. Bake until cauliflower is browned and tender, 25 – 30 minutes, stirring occasionally.

5. Combine tahini, garlic, lemon juice and roasted cauliflower in a food processor. Blend until a smooth paste forms (add additional olive oil if desired).

6. Season with sea salt (if desired) and sprinkle paprika on top.

7. Serve warm or cold with assorted vegetables.

Source:

Ingredients:

• On-sale vegetables
• Peanut butter or hummus

Source:

Ingredients:

• 3 Tbsp. marinara
• 1 large pita
• 1/3 cup frozen spinach, thawed and drained
• 1/4 cup crumbled feta cheese
• 3/4 cup chopped cooked chicken breast
• salt and pepper

Directions:

1. Spread marinara onto pita.

2. Top with spinach, cheese, and chicken.

3. Season with salt and pepper.

4. Bake at 375 for 6 min.

Source:

Ingredients:

• 12 oz. tuna
• 15 oz. great Northern beans, drained and rinsed
• 10 cherry tomatoes, quartered
• 4 scallions, trimmed and sliced
• 2 Tbsp. EVOO
• 2 Tbsp. lemon juice
• salt
• pepper

Directions:

Mix all ingredients together and chill.

Source:

Ingredients:

• 4 ounces freshly grated cheese (do not use the bottled grated cheese)
• 2 tablespoons whole milk
• 1 ounce butter
• salt
• pepper
• 1 teaspoon mustard (optional)
• 1 slice toast
• 2 teaspoons beer (optional)

Directions:

1. Slowly melt the cheese, butter and milk in a sauce pan.

2. Add pepper, salt and mustard as desired.

3. When piping hot, pour over the toast and brown under the grill.

4. You can add a little beer to the mixture as well, it tastes even better. I prefer mine without the mustard and with beer.

Easy! Great mid week meal!

Source: Donna Hay

Ingredients:

• 500g butternut pumpkin, peeled & chopped
• 1 1/2 tablespoons olive oil
• 1 teaspoon dried chilli flakes
• 100g baby spinach leaves
• 100g roasted caspicum sliced
• 1 cup of fresh basil leaves
• 200g fetta cheese, crumbled (I use organic Lemnos)
• 6 or 7 eggs
• 1 cup of pouring cream
• Sea salt & cracked pepper

Directions:

1. Preheat oven to 200degreesC.

2. Place the pumpkin, 1 tablespoon of oil, chilli flakes and salt & pepper in a 30cm round ovenproof baking dish and toss to coat.

3. Roast for 25minutes until golden and tender. Set aside.

4. Heat the remaining oil in a non-stick frypan over high heat.

5. Add the spinach and cook for 2minutes or until just wilted.

6. Add the spinach, capsicum, basil and fetta to the pumpkin.

7. Place the eggs, cream and salt & pepper in a bowl and whisk to combine.

8. Pour the egg mixture over the pumpkin. Bake the frittata for 15minutes or until puffed and golden.

Source:

Ingredients:

• 1 Can Kirkland Tuna
• 1/2 Tomatoe, Large
• 2 oz Shredded Cheese

Directions:

1. Prepare tuna to taste.

2. Slice tomatoe into 2 thick slices

3. Pile Tuna on top.

4. Add shredded cheese.

5. Broil till cheese is bubbly.

6. 1 serving = 5g Net Carbs