I was in a grocery store this morning and a woman introduced me to the prepackaged Dole Chopped Salad Kits. There were three to choose from and I purchased two of them and tried one for lunch today. The woman said that she adds chopped romaine lettuce to hers as well to make the salad kit go further. So armed with her knowledge I purchased the kit, romaine lettuce and frozen charbroiled chicken strips.
Being single this is a wonderful idea for me. I hate cooking large meals that cause me to eat the leftovers all week long. Sometimes I get discouraged with meals lately. I have sometimes considered ending this blog but then I realize how many people are actually using this blog so I leave it all here. When I came to the blog this morning I found that I now have over 1 Million hits. That is amazing to me. That one single woman in WV could have something to say that so many people want to hear. That is amazing. So I will continue to post occasionally on this blog. I can’t promise that I will add things on a regular basis but I will not cancel this page. So here is my simple suggestion for a meal where it literally takes 5 minutes to prepare. Easy Peasy!!!
I heated my chicken strips and cut them into bite size pieces. I mixed my romaine lettuce with the salad kit and placed in bottom of pie plate. I added the chicken and topped it with the Chipotle Ranch dressing that was provided with the Salad Kit. The Salad Kit when mixed with the Romaine lettuce will serve 2-3 people and has 11 carbs for the entire dish if you add the small tortilla strips that are included with the Salad Kit. The strips are so small that you will only save 1-2 carbs by taking them out. It is your choice.
Last week I was at my mother’s home and my sister and I were making lunch. My mother is currently requiring soft foods so we came up with this recipe to give her both protein and remain low carb.
Chicken Avocado Salad
- 3 chicken breasts
- 1/2 teaspoon dried onions
- Water to cover the chicken
- Bread and Butter pickles, no sugar added, drained
- 1 1/2 cup or more of mayonnaise
- fresh tomatoes, diced
- fresh avocado, diced
- salt and pepper to taste
Place chicken into a stock pot. Add dried onions and cover with water. Bring to a boil and lower to a simmer and cook approximately 20 minutes until cooked thoroughly. Remove chicken from pot and allow to cool. Once cool we used our Ninja processor and pureed the chicken.
Using the same Ninja process the pickles until no large pieces are seen.
Add chicken, mayonnaise, pickles and mayonnaise to a medium size bowl and mix well.
I prefer to add my tomatoes and avocado right before eating so that the chicken salad doesn’t become watery. The chicken salad can be kept in the refrigerator and add tomatoes and avocado when ready to serve. Avocado has a tendency to turn to black and not adding them until time to eat will prevent this from occurring. Add salt and pepper as desired.
I eat this with a spoon but if you prefer you can use lettuce wraps to serve it in. This is very easy to make and I love having this for my lunchbox for work.
If you want to save time you can also use precooked/canned chicken.
There are salads and then there are SALADS! Today I had a SALAD for lunch that was amazing. I have begun paying close attention to what I am eating and the quality of the items that I am putting in my salads. Today’s salad included mixed spring lettuce, broccoli, baby bella mushrooms, baked ham, roasted turkey, Kerrygold Reserve Cheddar, hardboiled eggs and Mississippi Comeback Sauce for the salad dressing.
My daughter introduced me to Kerrygold Cheese several months ago and I am now buying every flavor that they make. I have never been disappointed yet.
I found the recipe for the Mississippi Comeback Sauce here. If you substitute Heinz 1 carb ketchup for the ketchup it comes to 3 carbs per serving. I used my tupperware quick shake mixer blender. It really comes in handy for making homemade salad dressings. This recipe make a full 2 cups of salad dressing. I will always keep some handy from now on.
This salad will be my lunch for the week. I may have to return to the store for more salad items. hmmmm It will be a good week.
This recipe is quick and easy and made a perfect lunch for me today after going to the gym and working out. I can’t take credit for it. I found it over at Peace, Love and Low Carb. The only thing that I changed about it was that I left out the onion. I don’t like to crunch into raw onion but that is just a quirk of mine. If you love onion as most people do you will definitely want to add it too.
Avocado Tuna Salad- Peace, Love and Low Carb
I know that some people don’t like the fat that is in avocados but this is the good kind of fat. I am buying a couple of these a week and including them in my diet. 🙂
My neighbor, Andrea brought me some of this salad last night and it was so good that I went to the store this morning and bought everything that I needed to make it myself. I am not posting the recipe on my page but I am linking you to the original recipe. Doesn’t this look good?
I don’t really like raw onions in anything but I do like them in this recipe. They are chopped so tiny that I can barely see them or crunch them in my salad. If you don’t like onions just leave them out.
The original recipe is from Set Your Fat on Fire Fitness. Andrea found this recipe through facebook and I searched it back to this original page.
Tomato and Avocado Salad <– click for recipe.
Here is the nutritional information that they provided.
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g
Since we take the fiber from the carbs that makes this recipe 5.8 net Carbs
On Christmas day I went to my son’s home and then to his Sister-in-laws home for Christmas dinner. Heather had made a broccoli salad that I tried and knew that I would need to modify to make myself. This was very good and I knew that I would make it often.
I looked online for the recipe and found it but had to change the measurements and use Splenda (or other sugar replacement of choice) instead of sugar. It calls for raisins and I did put them into the recipe but I drastically reduced the amount of them. It comes out to 9.5 carbs per serving but it also has 8.2 grams of protein. If you choose to leave the raisins out of the recipe the net carb count becomes 4.4. The recipe also called for onions but Heather was out of them so she didn’t put them in it. I don’t like raw onion so I intentionally left them out. I can see me taking this in my cooler for lunch. Eating low carb doesn’t have to be boring. 🙂
Now before people start making comments about the Splenda let me give this disclaimer. Each person must make this decision for themselves as to which sugar replacement that wish to use. I can not use any xylitol, malitol or sorbitol as it causes digestive issues for me. I do not like the taste of Stevia or Agave Nectar. Splenda is my choice based on taste. You must make your own choice according to your own preference.
- 1/2 pound bacon, cut into small pieces and cooked
- 3 heads of broccoli
- 1/2 cup raisins, do not pack cup
- 1/2 cup sunflower seeds
- 1 cup mayonnaise
- 2 Tablespoons white vinegar
- 1/4 cup Splenda or other sugar replacement
Cook bacon and drain on towel. Add bacon, broccoli, raisins and sunflower seeds in a bowl. In a separate bowl mix mayonnaise, vinegar and Splenda. Add to broccoli mixture and stir well. Keep refrigerated and serve cold. Serves 12.
Nutritional Information per serving: Calories- 208, Carbs 15.1, Fiber- 5.6, Protein- 8.2
Net Carbs- 9.5 with raisins, 4.4 without raisins
I found this recipe on the blog that I featured yesterday and I made it for dinner yesterday. I did enjoy this salad and I made it exactly as the recipe is given. I love it when I don’t have to try to figure out ways to convert things. 🙂
This recipe is very easy to make and very quick to make as well. I only made half of the recipe since I am single and I didn’t want the avocado to turn colors as it will often do. I had the left over salad today for lunch and the avocado dressing had not changed colors at all. This salad isn’t very colorful but it is full of flavor.
You can find the recipe here.
Chicken Avocado Salad