Chicken and Pepper Saute

I love onions, peppers, & garlic together & while I was making this, I found myself intoxicated by the smell. Not to mention, the chicken is slightly battered. Combine those two aspects and you have to be what I consider a delicious lunch dish. And low calorie! With HUGE servings!

Recipe from Better Homes Test Kitchen.
Yields 4 servings.
236 calories per serving.

INGREDIENTS
1/4 c flour
1/4 tsp salt
1/4 tsp pepper
1 1/4lb boneless, skinless chicken breasts, cut into 1/4s
1 tbsp olive oil
2 small green peppers, chopped
1 small onion, cut in half and sliced
2 cloves garlic, minced
3 plum tomatoes, diced
2/3 c reduced sodium chicken broth
1 tbsp lemon juice

DIRECTIONS
In a shallow bowl combine flour, salt, & black pepper.
Dip chicken into flour mixture coating both sides & tapping off the excess.

In a large skillet, heat oil over medium heat.
Add chicken to skillet & cook for 8 - 12 minutes, turning only once.
Remove chicken from skillet.

Place pepper, onion, & garlic in skillet.
Cook & stir for 2 minutes.
Remove from heat & add tomatoes, chicken broth, & lemon juice.
Stir to combine & return to heat.

Bring to a boil & reduce heat.
Boil for 4 minutes, until liquid has slightly thickened.

Combine chicken & pepper mixture & enjoy!

Champion Chicken Salad

I wont lie, when I first saw this recipe I sort of giggled at the name. However, when you sit down and actually read the ingredients, you start to get it. It's a very protein & fiber rich dish, perfect for the lunch hour.

Recipe from my email (the print out doesnt list the source).
Yields 4 servings.
231 calories per serving.

INGREDIENTS
1/4 c low fat yogurt, plain
1/4 c reduced fat ranch dressing
1.5 c chicken, cooked & chopped
.5 c broccoli, chopped
1/4 c carrots, shredded
1/4 c walnuts, chopped
4 whole wheat pitas

DIRECTIONS
In a small bowl, stir together ranch & yogurt.

In a medium bowl combine chicken, broccoli, carrots, & walnuts.
Pour yogurt mixture over chicken mixture & toss.

Spoon into pitas & enjoy!

BLT Wrap

This is something that I made for lunch during the week. When I first started doing all of this cooking, ideally I wanted to have 2 separate dishes for lunch during the work week. Im finding that I have leftovers from either the previous week or from Sunday dinner so food was starting to go to waste. Therefore, I started making one lunch a week & eating the leftovers from the week before. This still gives me variation for my lunches at work, which keeps me from eating crappily.

I havent actually tried this dish yet but, Im packing it in my lunch for tomorrow. Also the reason why the photo shows it with the lettuce wrapping as one would eat it.

Yields 2 wraps.
160.7 calories per 2 wraps.
Recipe from Skinny Taste dot com.

INGREDIENTS
4 slices of bacon
1 medium tomato, diced
1 tbsp light mayonnaise
1 large iceberg lettuce leaf, shredded, plus 2 more to wrap salad in
pepper, to taste

DIRECTIONS
Combine all ingredients, except 2 leaves of lettuce.
Spoon half of the mixture onto a lettuce leaf & wrap.



Very fast!

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.