Tag Archives: Tammy’s Recipes

kitchen tip tuesdays: my favorite {healthy!} chicken salad

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Hi, friends! I have a quick, easy and healthy recipe to share with you today as part of Kitchen Tip Tuesdays! I love chicken salad but I don’t like mayonaise very much, so I was on a mission to find a healthier recipe for chicken salad that I could make at home. I think I found a winner!

I like to bake chicken breasts ahead of time during the weekend {see my earlier post about making the most of oven time} so I typically have cooked chicken breasts in a tupperware container in my fridge. Often to save time and extra dishes, I mix up the chicken salad in the tupperware container, and I’m ready to grab and go if need be!

chicken salad

healthier chicken salad
– 2 cups cooked, shredded chicken breast
– 1/2 cup plain Greek yogurt {you could add more or less yogurt as desired}
– 2 tbsp hummus
– 2 stalks celery, chopped
– 1/4 cup dried cranberries
– 1/4 cup slivered almonds
– salt and pepper to taste

1. Stir Greek yogurt and hummus into chicken until fully incorporated.

2. Add chopped celery, dried cranberries, slivered almonds, and mix well.

3. Add salt and pepper to taste. Enjoy!

It’s a great lunch, especially as the weather continues to warm up! I like serving the chicken salad over a bed of baby spinach.

chicken salad lunch

Have a great day! I’ll be back tomorrow with a post I’m really excited to share with you! 🙂

Till soon,
Dallas

MPM-Spring

This post is also linked up with Menu-Plan Mondays!

Kitchen Tip Tuesdays: 3-ingredient banana cookies

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Hi everyone! Time for another Kitchen Tip Tuesdays post! {Here are links to my previous posts about making the most of oven time and reusing leftovers in new recipes.}

I have a quick recipe to share with you today — it’s an easy and delicious cookie that is also healthy for you! And it only has three ingredients {one of which is chocolate!} 🙂 That’s my kind of recipe!

This would make the perfect sweet dessert, kid-friendly snack, or grab-and-go breakfast. It’s also a great way to use up spotty bananas before they go bad.

banana cookies

All you need to make these babies are:

  • 2 bananas
  • 1 cup rolled oats
  • 1/4 cup chocolate chips {if desired; I used mini chocolate chips for mine}

1. Preheat oven to 350 degrees.

2. Mash bananas in a bowl. Add oatmeal and chocolate chips and stir until well combined.

banana dough

3. Plop dough onto a greased cookie sheet {I greased mine with coconut oil} and bake for 15-18 minutes.

Done and YUM! How easy is that?

banana cookies done

This recipe is also easily customizable to suit your tastes! You can add chopped nuts, raisins, peanut butter, coconut … whatever your taste buds desire!

What are some of your favorite grab-and-go recipes?

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if you enjoyed this post, you might also like:
– peanut butter breakfast cookies
– chocolate strawberry coconut cookies
– 2-ingredient pumpkin spice cookies

Kitchen Tip Tuesdays: delicious recipes to re-use your leftovers

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Today I’m linking up again with Tammy’s Recipes for Kitchen Tip Tuesdays!

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A couple weeks ago, I posted a tip about making the most of your oven time by cooking meat or veggies to use later in the week. {I often bake chicken to use in later dishes.}

This week, I’m sharing some recipes to use up leftovers. I really dislike wasting food, and re-using your leftovers in new recipes is a great way to save food and money!

  • Leftover mashed potatoes? Fry them up into potato pancakes.
  • Leftover oatmeal? Make these delicious, super-moist oatmeal cookies.
  • Leftover veggies? Add them to pasta or a casserole.
  • Leftover fish? Make baked fish cakes.
  • Leftover chicken? Add it to a leafy green salad, or mix in some mayo, mustard, raisins and almonds to make chicken salad.
  • Leftover quinoa or rice? Dump it in a pot of soup to make the meal heartier.
  • Leftover French or sourdough bread? Tear it up into chunks and bake cinnamon french toast.

This is another terrific post about creative ways to reuse leftovers: http://www.findananny.net/blog/27-blogs-sharing-creative-ways-to-reuse-your-leftovers/

Does anyone else repurpose leftover food into new dishes? I’d love to hear your recipes in the comments below!

Kitchen Tip Tuesdays: making the most of oven time

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Hi everyone! Today I’m excited to be participating in Kitchen Tip Tuesdays, hosted by Tammy’s Recipes!

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I have a simple tip to share: something I’ve just started doing recently that relates to meal-planning, saving time and saving money/energy!

I eat a lot of chicken — for most meat recipes I use chicken, whether it’s baked with veggies, diced up in soups and chili, shredded in the crock pot, or tossed with a bit of mayo to make chicken salad sandwiches.

I used to just bake the chicken when I needed it. But one night I had an idea: why not bake some extra chicken to use later in the week? It seems simple, but it had never crossed my mind. Now, whenever I am baking a chicken dish, I put a couple extra chicken breasts in the oven. I usually cook them in a glass pan with a little bit of water or chicken broth in the bottom of the pan to keep them moist.

That way, I have cooked chicken to use the rest of the week! Now it’s so easy to add cooked chicken to salads, rice, sandwiches, or pasta. Making dinner is so much quicker!

This tip can also work with roasting veggies, baking cookies, or making bread. Now pretty much whenever I need to turn on my oven for one dish, I think, “Is there another dish I can also cook right now? This maximizes my use of the oven and saves energy, time, and meal preparation later!

What are your kitchen tips? I’d love to hear in the comments section below!