Mimi's Favorite Recipe's

Sunday, August 7, 2016

Tuna Avocado Egg Salad

Ingredients

1 (5 ounces) can tuna packed in water, drained and shredded with a fork
2 large hard-boiled eggs, chopped
2 hard-boiled egg whites, chopped
2 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1/4 teaspoon paprika
Dash, garlic powder
Salt and pepper, to taste
1 large Haas avocado (or 2 small avocados), pitted and diced
5 large whole grain tortillas (about 42 grams each or 120 calories each)

Directions
Combine all ingredients in a medium bowl, except for the diced avocados. Stir in the diced avocados last. Spoon 1/2 cup of egg salad mixture to 1 large whole grain tortilla. Roll and enjoy!
Nutrition Information
Serves: 5 | Serving Size: 1/2 cup salad mixture + 1 large tortilla
Per serving: Calories: 226; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 101mg; Sodium: 557mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 1g; Protein: 15g
Nutrition Bonus: Potassium: 263mg; Iron: 10%; Vitamin A: 7%; Vitamin C: 5%; Calcium: 12%

Mimi's Buttermilk Pie

Ingredients

1 c butter, melted

6 eggs, beaten

2 Tbsp. cornstarch

2 c sugar

1 tsp salt

1 c buttermilk

1 tsp vanilla

2 (9in) deep dish unbaked pie shells

Directions

1 Preheat the oven to 350 degrees in a medium bowl, whisk together the eggs, Buttermilk and Vanilla extract.

2 In a large bowl, add salt, corn starch and sugar. Melt butter in the microwave. Pour the butter on top of dry ingredients. Mix well. Once all this is mixed then pour the egg mixture on top. Stir till all is incorporated.

3 Pour into pie shells evenly.
Bake for 50mintues to 1 hour. Pies will be a little jiggle but not runny when done.

4 *TIP: If you have a pie shield place it on top of crust about 35min into cooking. If you don't you can cover the crust with foil to keep it from burning.

5 *TIP: When the pie is done, if the butter looks like it is sitting on top of the pies just give it time to rest and it will seep back into the pie. Also placing the pie in the fridge will also help this.

Guacamole Chicken Salad

Ingredients

2 large ripe avocados, peeled and pitted
1 tablespoon plus 1 teaspoon freshly-squeezed lime juice
1 cup cilantro, chopped
1/4-1/2 cup red onion, finely chopped
2-3 ribs celery, finely chopped (about 1/2 cup)
2 large serrano chili peppers, finely chopped
1 teaspoon kosher salt
2 cooked chicken breasts, skin removed, cubed (about 2 cups)
Bibb or butter lettuce leaves, for serving

Directions

Using a fork, mash avocados with citrus juice in a small bowl. Add cilantro, chopped onion, serrano chili peppers, and salt. Stir to combine. Fold in the chicken.
Serve with lettuce leaves.

High-Protein Chicken Salad

Ingredients

1 pound (454 grams) cooked chicken breast or rotisserie chicken, shredded (about 4 cups shredded)
1/2 cup diced red onion (about 1/2 medium red onion or 60 grams)
1/2 cup diced apple (about 1/2 small apple or 75 grams)
2/3 cup (100 grams) quartered or halved grapes
2/3 cup (165 grams) plain 2% fat Greek yogurt (certified gluten-free if necessary)
2 tablespoon freshly squeezed lemon juice, or more, to taste
1/2 teaspoon garlic powder
Salt and pepper, to taste
12 slices of 100% whole grain bread (about 100 calories each)
6 medium lettuce leaves

Directions

In a large bowl, combine shredded chicken, red onion, apple, grapes, Greek yogurt, lemon juice, garlic powder, salt and pepper. Mix until well combined.
Using a 3/4 cup measuring scoop, portion out the chicken salad. Serve with a lettuce leaf and 2 slices of 100% whole grain bread.

Nutrition Information

Serves: 6 | Serving Size: 3/4 cup (about 5 ounces or 142 grams) + 2 slices whole grain bread + 1 medium lettuce leaf
Per serving: Calories: 364; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 65mg; Sodium: 412mg; Carbohydrate: 44g; Dietary Fiber: 7g; Sugar: 10g; Protein: 34g
Nutrition Bonus: Potassium: 249mg; Iron: 17%; Vitamin A: 1%; Vitamin C: 7%; Calcium: 12%

Energizing Tips (optional)

Add 1/3 cup dried cranberries into the chicken salad before mixing to increase calories, carbs and sweetness. (Per serving: Calories: 384; Total Fat: 6g; Carbohydrate: 50g; Dietary Fiber: 7g; Sugar: 15g; Protein: 34g)
Add 1/2 cup chopped almonds or nut of choice into the chicken salad before mixing to increase calories, protein and healthy fats. (Per serving: Calories: 420; Total Fat: 11g; Carbohydrate: 46g; Dietary Fiber: 8g; Sugar: 11g; Protein: 36g)

Thursday, August 4, 2016

HUMMUS CHICKEN SALAD WRAP

Hummus Chicken Salad Wrap

Ingredients

1 cup cooked chicken, shredded or cubed
1/2 cup hummus (use your favorite variety)
3 whole-wheat tortilla (approximately 80 calories per tortilla)

Directions
Combine the chicken and hummus in a medium bowl, and serve in the tortilla.
You can also serve on crackers, sandwich bread or a salad.
Nutrition Information
Serves: 3 | Serving Size: 1/2 cup chicken + 1 tortilla
Per serving: Calories: 225; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 40mg; Sodium: 370mg; Carbohydrate: 20g; Dietary Fiber: 4g; Sugar: 1g; Protein: 21g
Nutrition Bonus: Potassium: 214mg; Iron: 14%; Vitamin A: 0%; Vitamin C: 0%; Calcium: 8%

Sunday, February 7, 2016

37 Calories Brownies

Tuesday, February 2, 2016

Italian Meatball Soup

This cozy soup is quick—less than 30 minutes from pantry to plate—and loaded with protein and fiber. The shortcut is to start with frozen meatballs. To make this dish vegetarian-friendly, substitute with meatless meatballs and use vegetable broth instead of beef broth.

Italian Meatball Soup

Ingredients

3 teaspoons olive oil, divided
30 (1/2-ounce or 15 grams per meatball) fully-cooked frozen Italian-style meatballs, unthawed
1 large (150 grams) onion, chopped
1 medium (120 grams) red bell pepper, chopped
3 garlic cloves, minced
2 teaspoons dried (salt-free) Italian seasoning
1/2 cup (115 grams) dry white wine
4 cups (960 grams) low-sodium beef broth
1 (15-ounce or 425 grams) can reduced-sodium cannellini beans, rinsed and drained (certified gluten-free if necessary)
2 cups (60 grams) packed baby spinach leaves
6 teaspoons grated Parmesan cheese

Directions

Heat 2 teaspoons oil in a Dutch oven or soup pot over medium heat. Add meatballs; cook 2 to 3 minutes, turning occasionally, until browned on all sides. Transfer to a plate; set aside.

Heat remaining 1 teaspoon oil in same pot. Add onion, bell pepper, garlic, and seasoning; cook, stirring frequently, 3 minutes or until tender. Stir in wine; cook 1 minute or until wine almost evaporates. Stir in broth, reserved meatballs, and beans.

Bring mixture to a boil, reduce heat, and simmer 10 to 12 minutes or until meatballs are heated through and vegetables are tender. Stir in spinach; cook 1 minute until wilted. Sprinkle each serving with 1 teaspoon Parmesan cheese.

Nutrition Information

Serves: 6 | Serving Size: 1 1/2 cups (includes 5 meatballs and 1 teaspoon cheese per serving)

Per serving: Calories: 317; Total Fat: 17g; Saturated Fat: 7g; Monounsaturated Fat: 0g; Cholesterol: 45mg; Sodium: 870mg; Carbohydrate: 17g; Dietary Fiber: 6g; Sugar: 4g; Protein: 17g

Nutrition Bonus: Potassium: 271mg; Iron: 13%; Vitamin A: 30%; Vitamin C: 42%; Calcium: 11%