Creamy Chipotle Chicken Lettuce Cups (Under 300 Calories)

INGREDIENTS

Serves 3
12 ounces shredded chicken breast
1 tablespoon coconut oil
1 cup whole milk
1 medium onion, diced
3 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 canned chipotle pepper, minced
½ teaspoon salt
6 butter lettuce leaves
Pico de gallo salsa



PREPARATION

1. Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
2. Sprinkle in the ground cumin and dried oregano.
3. Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
4. Pour in the milk and stir the mixture to combine.
5. Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
6. Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo salsa and serve.
7. Enjoy!
*Note: You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk! (The lower the fat content, the less stable the milk - therefore, it will curdle much quicker.)

Steak and Avocado Salad

INGREDIENTS

Servings: 2-4
1 pound sirloin steak, about ½ inch thick
Salt & pepper
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomatoes, halved
3 tablespoons caesar dressing


PREPARATION

Salt and pepper the steak on both sides, being sure to rub in the seasoning.
Heat the oil in a pan over high heat until slightly smoking.
Sear the steak for about 2 minutes per side, then rest it on a cutting board for 10 minutes.
Slice the steak.
In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing, tossing the salad until evenly coated.
Serve!

Zesty Chicken Cobb Salad

INGREDIENTS

Servings: 2
8 strips bacon
2 (5 ounce) chicken breasts
Salt
Pepper
1 shallot, diced
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon pepper
1-2 heads romaine lettuce
2 hard boiled eggs, sliced
1 roma tomato, diced
1 avocado, sliced
4 ounces blue cheese


PREPARATION

1.Slice strips of bacon into 1-inch pieces. 

2.Aggressively season chicken breast on both sides with salt and pepper.

3.Over medium-high heat, cook bacon until desired crispness. Remove from the pan and strain over a paper towel. Drain excess fat .

4.Cook the chicken breast for 7 minutes on each side, or until internal temperature reaches 165˚F/75˚C.

5.In a bowl, whisk together shallots, apple cider vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil until emulsified.

6.Chop romaine into bite size pieces and dice chicken into cubes.

7.In a serving bowl, add a bed of romaine lettuce. 

8.In lines across the bowl, place chicken, blue cheese, bacon pieces, avocado, egg, and tomatoes. 

9.Drizzle the dressing over the top.

10.Serve & enjoy!

Salad "Olivier" with the veal tongue

Famous Olivier! In each family, this salad is ready to offer you holidays.My but the recipe with a photo, a nice serving of this dish.


Ingredients
Potatoes - 300.0 g
Egg chicken - 5.0 pc
Salt - 0.8 tsp
Cucumbers - 300.0 g
Carrots - 150.0 g
Canned peas - 300.0 g
Mayonnaise - 150.0 g
Veal tongue - 1.0 pc

Step 1.
No holiday without salad. We have all become accustomed to the presence of Olivier on the table for bulky bowls made of glass or crystal. Try changing the supply of lettuce. Potatoes need to Olivier with great gluten - floury potatoes absorb a lot of mayonnaise, and salad is dry. We begin to prepare a salad. Prepare food for the salad with the tongue.



Step 2.
All my thoroughly in running water.



Stage 3.
Potatoes, eggs, tongue boil until tender. Clear all products and finely chop.



Step 4.
Products to lay out a special form for serving salads. We spread layers, do not forget to add sald.



Step 5.
Hard packed products in the form, shape, gently lift up. We had a beautiful Olivier in the form of a square. It remains to pour mayonnaise on top and serve. Is not it beautiful? A little caviar will add flavor to this dish.



It looks awesome!

Chicken salad with pineapple

Delicious and easy chicken salad and pineapple. It is light, airy and juicy. Interesting combination of meat and vegetables will make your gourmet salad. See recipe with photo "Chicken salad with pineapple."



Ingredients
Iceberg lettuce - 1 Puig.
Chicken fillet - 250 g
Canned pineapples - 300 g
Cheese durum - 100 g
Vegetable oil - 1 tbsp
Soy sauce - 2 tablespoons

Step 1.
This salad is a malokomponentnym than once captivates lovers of salads. In addition, this salad like gourmets. Of course, a combination of pineapple and chicken has long been a classic. However, if you have not tried, be sure to prepare yourself at least a little.
In the photo you see the basic salad ingredients. All other components can be varied according to taste.



Step 2.
Lettuce should be thoroughly washed under running cold water, shake and break arbitrary slices. Taste dishes, certainly would have won if we had used several kinds of lettuce. However, in a supermarket stock it was just iceberg, and so they are limited. However, on a nearby shelf lay a large package of mix salad, ready to eat. But I'm skeptical of such goods - who, how and when washed, dried, tearing pieces of leaves ?!



Stage 3.
Prepare chicken salad. I have long put the chicken to salads, cooked according to the same principle (the basis was taken the Chinese way of rapid thermal processing).
So, my chicken, were dried with paper towels, cut into cubes a la carte. The pan is heated vegetable oil, throw him meat and fry for 3 minutes on high heat. Add the soy sauce, a little (!) Diminish the heat and fry for another 3 minutes. All! Chicken salad is ready!
Of course, this trick will not work with home hen. But if you pokupaetet factory chilled chicken, the meat is completely cooked manages !!! At the same time, it turns rosy (thanks to soy sauce) and tender inside (due to the short cooking time).



Step 4.
We get pineapples from the banks, they were dried and cut.
I prefer cheese to grate rather than cut. I think that will give lightness grated cheese salad.



Step 5.
It remains only to mix all the ingredients - lettuce, chicken, pineapple and cheese. I added a bit of grapes, to give elegance and solemnity salad.
Note that I did no fill salads. But if you want you can use mayonnaise or other favorite sauce.



Bon Appetit!

Lunch Week 18: Grilled Sirloin Steak and Salad

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.



So my lunch for the week: Grilled Sirloin Steak and Salad

I was at my in laws all weekend so I didn't have the means to cook like I normally do. But I did take advantage of their outdoor grill and seared some steaks. The sirloin steaks were seasoned with Montreal Steak Seasoning. Yes, I have all the ingredients in my home already but it was just easy this way. Seared on both sides until medium rare. Then I let it rest and sliced it up into bite sized pieces. To serve with the steak, I threw in baby kale and spring mix. It's lightly dressed with a balsamic vinaigrette. If you want a simple meal with a few ingredients, this is it. Steak, seasoning, salad, dressing. That's it.

Lunch Week 11-14: Cobb Salad, Salad, Jap Chae, Pesto Pasta with Shrimp

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.



So my lunch for the last few weeks were: Cobb Salad, Salad, Jap Chae, Pesto Pasta with Shrimp



Even though I wasn't blogging for over a month, I was still making lunch for each week. Some weeks were more interesting than others. I took pictures of what I thought would be more interesting to you.

So for lunch 4 weeks ago, I made cobb salad. If people normally dislike salad, then this is the salad they would like. Much less lettuce and greens but more hearty ingredients like hard boiled eggs, blue cheese, bacon, chicken, and avocado. Truth be told that this was a bit too heavy for me on a daily basis for a week. But I enjoyed it. Having a salad like this once in awhile is quite nice.

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