Archive for January, 2010

For Christmas this year we got a new grill/panini press pan and I’ve been loving it! It works so well as I can easily grill up chicken in minutes!

This salad is very tasty. I love anything with cumin, lime juice & cilantro so I always add a little extra! If you are not able to grill your chicken you can also bake it in the oven.

Chicken & Black Bean Salad

2 cups – chopped, cooked chicken breasts (about 2 breasts)
1 cup – canned black beans, drained and rinsed (you can freeze the leftovers)
1 1/2 cups – chopped tomatoe
1 cup – whole kernel corn
1/2 cup – diced red onion
1/2 cup – chopped fresh cilantro (use less if you prefer)

2 tbsp – lime juice
1 tbsp – evoo
1 tsp – cumin
salt & pepper to taste

Combine first 6 ingredients in large bowl and mix well. In small bowl whisk together dressing ingredients and pour over salad stirring until well mixed. Refrigerate until ready to serve.

Makes 6 servings.

You can change this recipe up by adding things like shrimp or lean pork instead of chicken…..or add peppers, zucchini, green onions….even kidney beans instead of black beans!


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Who says being on a food plan has to be boring?!! I made this recipe last year and it fits perfectly into my current meal plan!

Makes 4 servings – lunch or dinner!

Adapted from Atco Blue Flame Kitchen

Chickpea Salad with Feta

2 cans (19 oz) chickpeas, rinsed & drained
1/3 cup – finely chopped red onion
1/4 cup – chopped fresh parsley
1/4 cup – sliced, pitted kalamata olives
1/4 cup – dry pack feta cheese (low fat)
3 tbsp – fresh lemon juice
1 tbsp – evoo (olive oil)
1/4 tsp – salt & pepper

Combine all ingredients in a bowl. Cover and refrigerate until serving for up to 48 hours.

Makes 4 servings

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