SPOON OF SPICES

Unbeatable Chicken Salad

Ingredients:

Chicken Breasts- Poach for best flavor.
Mayonnaise – A creamy binder.
Dijon Mustard – Just a dab (to your taste)
Red Grapes – You could use red or green or both.
Celery
Green Onion
Toasted Almonds
Parsley
Tarragon – Secret ingredient! This adds loads of flavor!
Lemon Juice
Salt and Pepper

How to Make It:

Now that you have beautifully tender chicken breasts, it’s time to assemble the salad:

Toast: Lightly toast 1/2 cup of almonds in a pan on the stove. Let them cool to room temperature.
First, dice up your chicken breasts into small 1/2-inch pieces. Then quarter the grapes, dice the celery, parsley tarragon,

slice the green onion.

Mix: Add all the ingredients to a large bowl and mix everything together until it’s well combined. Season with a bit of salt and pepper – and you’re done!

Chicken salad is best served when it’s cold. So let the mixture chill in the fridge before serving. The flavors will blend after a few hours and it will be amazing!

Healthy Vegetable Soup

Ingredients:
1 teaspoon Olive Oil (or butter)
1 Small Onion (diced)
2 cloves Garlic (minced)
4 cups Cabbage (chopped, approx. 1/4 head of cabbage)
1 cup Carrots (diced)
1 cup Green Beans (cut into 1 ′′ pieces)
2 Whole Bell Peppers (chopped)
2 cups Cauliflower Florets (or broccoli)
28 ounces Low Sodium (diced tomatoes, with juice)
6 cups Low Sodium Beef Broth
2 tablespoons Tomato Paste
2 Bay Leaves
½ teaspoon Thyme
½ teaspoon Basil
add Pepper
2 cups Zucchini (sliced)

How to Make It:

Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
Add in zucchini, simmer an additional 5 minutes or until softened.
Remove bay leaves before serving.

Blackened Chicken Avocado Salad

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon olive oil, plus more for pan
salt and pepper, to taste
2 cups romaine lettuce or baby spinach
1 large tomato, cut in a large dice
1 small red onion, cut in a medium dice
1/2 cup cucumber, cut in a half moons
2 avocados, sliced
1 tablespoon olive oil
1 cilantro fresh or dried
1/2 teaspoon salt
1/2 teaspoon pepper

How to Make It:

Wash and pat the chicken breasts dry.

In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, two large pinches of salt, a few cracks of black pepper, and olive oil.

Evenly sprinkle the spices on each side of the chicken breasts.

Heat a large cast iron pan over medium-high heat. Drizzle in about 1 tablespoon of olive oil. Cook chicken on medium heat, flipping halfway through cook-time, until it’s no longer pink in center (approximately 15 minutes, depending on thickness).

Add all the ingredients (except for the chicken and avocado) to a large salad bowl, drizzling the olive oil, and sprinkling the salt, pepper, and cilantro. Toss with tongs.

Remove the chicken and cut diagonally into strips. Place on top of salad along with the sliced avocado, and serve immediately.

Creamy Rice Pudding

Ingredients:
1 ½ cups water
¾ cup uncooked brown rice
1 ½ cups low-fat milk
⅓ cup white sugar
¼ teaspoon salt
½ cup low-fat milk
1 egg, beaten
⅔ cup raisins
1 tablespoon butter
½ teaspoon vanilla extract

How to Make It

Step 1

Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.

Step 2

Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla extract. Serve warm.

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Spoon Of Spices

Unbeatable Chicken Salad

Healthy Vegetable Soup

Blackened Chicken Avocado Salad

Creamy Rice Pudding

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