Egg Salad

There's nothing super fancy about this other than the fact that it's slimmed down quite a bit. No complaints on this recipe & Im stoked to try it for lunch this week!

Recipe from Eating Well dot com.
Yields 4 servings.
289 calories per serving.

INGREDIENTS
8 lg eggs, hard boiled
3 tbsp non-fat sour cream
1 tbsp reduced fat mayonnaise
1 tbsp grainy mustard (I used Gulden's brown mustard)
4 scallions, chopped
salt & pepper, to taste

Scoop out egg yolks & place 2 in a bowl.
Reserve the rest for another use.

Chop egg whites & reserve in a large bowl.
Mash the yolks with a fork.
Stir in sour cream, mayonnaise, & mustard.
Add mixture to chopped egg whites.
Mix in scallions, salt, & pepper.

Tuscan Style Tuna Salad

As I said in my previous post, lunches in my house were all about some tuna salad. This is a bit of a different twist, as it uses no mayonnaise at all. This dish is very protein-rich & lean. It's perfect for lunch because it's filling with a very small amount.

Yields 4 servings.
253 calories per serving.
From EatingWell.com.

INGREDIENTS
2 6oz cans chunk light tuna in water, drained
1 15 oz can small white beans
10 cherry tomatoes, quartered
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1/4 tsp salt
pepper, to taste

Combine all ingredients & stir gently.
Refrigerate until ready to serve.



Really fast & again, Im a fan of refrigerating tuna AND chicken salad for a day or two. However, I did have this for lunch today & it was scrumptious!

Lighter Chicken Salad

I love love LOVE chicken salad. My best friend is actually the one who introduced it to me many years ago. I know that that sounds retarded but, in my house growing up, it was always tuna.

I havent actually tried any of this yet this week because I like to let chicken salad sit for a day or two before consumption. I dont know if it's all in my head but it always tastes better after it sits.

This is my first full week off of Nutrisystem lunches so I guess we'll see where I am at the end of the week.

Yields 3 servings.
169.4 calories per serving.
Taken from skinnytaste.com.

INGREDIENTS
2 boneless, skinless chicken breasts
1 chicken bullion cube
1/4 onion, chopped
2 celery stalks, chopped
3 tbsp light mayonnaise

DIRECTIONS
In a medium saucepan place chicken, half the celery, & half the onion and cover with water (I used about 2 cups.)
Add bullion cube & cook over medium heat covered for about 20 minutes.
Once cooked through remove chicken & let cool.
Reserve chicken broth.

Cut chicken into small pieces & place in a bowl.
Add remaining celery & onions as well as mayonnaise and 1/8 reserved broth.
Mix well.
Refrigerate until ready to serve.



Im anxious to have this for lunch tomorrow!