Chicken Salad Lettuce Wraps

Chicken Salad Lettuce Wraps

What you need:

-Canned Chicken Breast
-Chopped Celery
-Chopped Green Onion
-Spicy mustard
-Lettuce leaves, I like Romaine.

I don't measure my ingredients for this recipe since they don't really make a huge difference in the calorie count. I use as much as I like, or as little as I like.

Spoon the ingredients into your lettuce, making it like a taco, or a burrito, and eat!

Look Ma! Only One Chin!!

Stepped on the scale (yes...I haven't waited til my weigh in day, I just cannot do it!!) this morning, and I'm down 45lbs!!! Weighed in at 247. It's going to be such a victory when I get below 240!!

I think my forehead is growing! haha.

Last night for dinner I made a super yummy simple dinner. When my husband and I went on vacation to Kuaui last March, we had an "island favorite" which is called Moco Loco--I just did mine with ground turkey instead of beef.

You take a scoop of rice, top it with scrambled egg, and a hamburger patty, and cover in gravy!

For the turkey patties, I mix 1 pkg (I think it's like 1.25lbs?) with half of a white onion diced fine, 4 garlic cloves finely diced, and some Worcestershire sauce. Spices I added were garlic powder, pepper, and Mrs. Dash. Mix using your hands. Shape into thin patties, cook on the stove top until no longer pink.

Tuna melt without bread!

I really wanted a tuna melt tonight, but of course I cannot have bread or all those carbs--and I didn't want my oven to heat up my entire house in this super hot 110 degree weather...

So I turned on my toaster oven instead and placed some foil on the cookie sheet, and sprayed it really good with olive oil flavored pam, placed down won ton wrappers, sprayed them with pam, and let them get crispy (about 5 minutes), turned them over, put my tuna fish on top (I made it earlier, just normal tuna in water, some light mayo and mustard and diced pickles) and topped with reduced fat cheese, cooked until the cheese was melted!

Buried Chicken & Zucchini

Yesterday I made chicken & zucchini, which I suppose was perfect because I later found out it was national zucchini day!

The recipe is below.

By "burying" the chicken in the zucchini, it keeps the chicken moist! Moist meat is essential to me right now, it makes the food go down easier. I was able to eat the piece of chicken (about 4oz) and a few rings of zucchini.

Ingredients:

2 boneless, skinless chicken thighs (or more, depending on how many you are cooking for)
1 medium zucchini (if you are using a larger pan cooking for more people, cut up enough to cover the entire dish) sliced into to thin rings.
1/3c shredded mozzarella cheese
Seasonings for chicken (I use paprika, Mrs. Dash, and garlic salt)
Garlic salt & dried basil for topping the zucchini

Directions:

Preheat oven to 375.

Using a pyrex or similar dish, spray it with non stick cooking spray. Place the chicken in the pan, top with seasonings.

Lay out the zucchini out to cover the chicken and the rest of the entire pan. This is what keeps the chicken extra moist. Sprinkle with garlic salt, mozzarella cheese, and dried basil.

Cook for 35 minutes.