Recipe

Blueberry Chicken Salad

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2 Chicken Breasts, Trimmed

½ cPlain Greek Yogurt

⅓ c Chopped Onion

⅓ c Chopped Celery

¼ teaspoon Curry or to strength desired

Salt and Pepper

 

Directions:

1.Bring water to boil in medium size sauce pan, place chicken in water and reduce to medium-low heat and cover with lid for 20 minutes.

2. Remove chicken from boiling water and set aside to cool. In a clean medium sized bowl, mix together greek yogurt, onions, celery, and curry powder and stir together.

3. Take chicken breasts and shred apart with hands to small pieces into the yogurt mixture and mix together until chicken is evenly coated with yogurt dressing.

4. Add salt and pepper to taste, or even some raisin and set aside in refrigerator to cool before enjoying!

 

 

 

Blueberry Chicken Salad  (1).png

Honey Mustard Baked Fish and Veggies

Ingredients

  • 1/4 cup diced onion
  • 1/2 tsp minced garlic (1 clove)
  • 1 tbsp clarified butter or oil (olive or avocado) 
  • 3 cups diced red potatoes
  • Pinch of sea salt/black pepper
  • 1/4 cup chopped celery
  • 2 cups brussel sprouts (shavings or chopped)
  • 1/4 tsp cayenne or smoked paprika
  • 2 cod fillets (4-5oz each) or other white fish such as haddock
  • 1/4 cup of mustard dressing/vinaigrette (or 3 tbsp honey or dijon mustard with 1 tbsp olive oil and 1 tsp red wine vinegar)
  • Lemon juice and sliced lemons
  • Balsamic vinegar

Instructions

  1. Wash and clean your vegetables and fish filets. Cut potatoes into quarters and finely chop brussel sprouts or use food processor to create shavings.
  2. Lightly pan fry your potatoes in 1tbsp oil or butter, 1/4 cup onion, garlic, and a pinch of salt and pepper. Cook until potatoes are slightly tender and onions start to caramelize (about 10 minutes on medium heat) 
  3. Coat your fillets in the mustard dressing and lemon juice, then set aside. Combine your veggie mix and potatoes/onion together in a casserole pan or a sheet pan. Make sure to include all of the oil and garlic from the frying pan. 
  4. Place the fish fillets on top. Pour any extra dressing over the entire pan. Bake at 450 degrees Fahrenheit for 14-17 minutes. If tender, then broil the last minute to make the brussel sprouts crispy! 

 

 

 

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Curry Chicken Salad with Greek Yogurt

Ingredients

2 Chicken Breasts, Trimmed

½ cPlain Greek Yogurt

⅓ c Chopped Onion

⅓ c Chopped Celery

¼ teaspoon Curry or to strength desired

Salt and Pepper

 

Directions:

1.Bring water to boil in medium size sauce pan, place chicken in water and reduce to medium-low heat and cover with lid for 20 minutes.

2. Remove chicken from boiling water and set aside to cool. In a clean medium sized bowl, mix together greek yogurt, onions, celery, and curry powder and stir together.

3. Take chicken breasts and shred apart with hands to small pieces into the yogurt mixture and mix together until chicken is evenly coated with yogurt dressing.

4. Add salt and pepper to taste, or even some raisin and set aside in refrigerator to cool before enjoying!

 

 

 

Curry Chicken Salad with Greek Yogurt