Avocado-Cilantro Lime Chicken Salad {Gluten Free, Low Carb}

May 4, 2014June 4, 2014Leave a comment

Looking for a summer dish, well – look no further. This little summer salad will be perfect for outdoor grilling, potluck dinners or just a simple dinner at home.

This salad was easy as pie to make, and it really tastes like you brought it pre made at the store. It is sure to be a show stopper. This dish is gluten free and low carb! Yeah – so you don’t have to feel so guilty eating this creamy little dinner.

You will need: 1 rotisserie chicken (you can use regular chicken breasts, sliced too), ¼ a bundle of cilantro, ¼ cup shallots, 2 tbsp. light mayo, 1 lime, 2 avocados, sprinkle of garlic powder and sea salt.

In a bowl, add in your shredded chicken. You can buy a whole chicken at Costco for $5. I think rotisserie chicken shreds a whole like easier than just plain chicken breasts. But, nevertheless, you can still bake some seasoned chicken breasts and use them instead. It’s really up to you.

Next, dice up your cilantro and shallots. Just make them into little fine pieces and dump them on top of the chicken in the bowl. Mix them in with the chicken. It’s better to mix each ingredient in – before you get too many in the bowl.

In a separate little bowl, spoon in 2 tbsp. of mayo and squeeze your lime juice into the mayo mixture. I cut my lime in 4 parts – and squeezed each part separately into the bowl. Feel like I got more juice out that way. Just dump this little dressing on top of your chicken salad.

Lastly, cut up your avocados into little cube pieces and add to the bowl. Gently mix in all the ingredients. You don’t want to mash up the avocados too much.

Sprinkle in a little garlic powder and sea salt – and serve or cover and take to your outdoor party.

Parmesan Chicken & Sautéed Garlic Onion Spinach {Gluten Free}

January 8, 20141 Comment

Working long days in an office atmosphere can make you famished. That was the case for me yesterday.

The oatmeal, soup and veggies was not holding me over anymore and something homemade and filling was smack dab on my mind as I left the office.

It was about 7 degrees yesterday in the Washington, DC area – so going to the grocery store was not an option.

So, I thought – ‘what do I have in my fridge?’ A bag of spinach and some frozen chicken! Let me tell you, a lot can come from those two items. It made the perfect lean and green meal.

You will need: 1 cup Parmesan cheese, olive oil, 2 frozen chicken breasts (thawed), salt and pepper, 2 cloves of garlic, 1 small onion, 2 heaping handfuls of fresh spinach.

First – prepare your chicken. I dipped my thawed chicken breasts in olive oil and then rolled them in the Parmesan cheese. Yum! This created a little bread like texture – but gluten free!

Line a cookie tray with foil and set your chicken on there. Pop in the oven at 350 for about 20 minutes. You want the cheese to be a little golden brown.

In a pan on the oven, drip in some olive oil. Let that heat up. Chop up an onion and 2 cloves garlic {or more – depending on how much of a flavor kick you want!} Dump these into the hot pan and sauté.

Put one handful of green spinach in the hot pan mixture and fold these leaves into the oil. Let this cook down {it will not make as much spinach as you think!} Add in the other handful and let it cook down. Sprinkle salt and pepper as needed.

Set your cooked spinach on a plate. Then, take your chicken out of the oven and plate this delicious piece of meat on top of your greens. Fit, healthy and filling!

Gluten Free Chicken Tortilla Soup

November 12, 20131 Comment

On cold nights the thing that warms me up the fastest is a big bowl of soup. Being from Texas, anything spicy is near and dear to my heart. And, us Texan women, are taught from birth basically, the joys of whipping up some zesty meals.

Last night, I was in the mood for Chicken Tortilla Soup. My mom used to make this dish a lot in the winter. It simply just warms your soul and senses. The rich avocado and toasty tortilla chips add that extra crunch and savory pop.

You will need: 3 chicken breasts (chopped), 1 quart gluten free chicken broth, ½ onion, 3 cloves garlic, olive oil, 1 can hominy, 1 avocado, 2 tbsp. cumin, 1 tbsp. chili powder, ½ tsp. red pepper, tortilla chips, 1 handful shredded cheese, 1 tbsp. low fat sour cream, salt and pepper taste.

First, bake your chicken in the oven for about 10-15 minutes at 375. (I used pieces of precooked rotisserie chicken for my soup!) But, you can totally bake your own chicken. I was simply being frugal by using what I had in my fridge. When the chicken is done – chop it up in small pieces and set aside in a smaller bowl.

In a frying pan, pour in a splash of olive oil – then your chopped onion and garlic. Sauté these for a bit until lightly brown.

In a separate pan on the stove top (set on high), pour in your chicken broth. Then add in your little garlic onion sauté mix to the pot. Add in the spices – cumin, chili powder and red pepper. Stir. Then add in the hominy. Let this cook for about 20 minutes.

Add in the sour cream and cheese last and add salt and pepper to taste. Pour the soup in bowls – and add crushed up chips to the top if the soup. For a garnish, cut up an avocado and sprinkle pieces on top of the bowl along with some shredded cheese.

You are ready for a cozy, yummy night – Texas style!