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Curried Egg or Chicken Salad

Michelle — Tue, 01 Sep 2015 17:17:20 +0000

I had a bunch of hard boiled eggs leftover the other day and I wasn’t in the mood to eat them so I peeled them all (worst job ever) intending to make some standard egg salad. But I hate standard! So I though about what I could add to make it different and I decided to add some items I would normally add to a curried chicken salad! Yes it might sound a little weird but what came first the chicken or the egg? I think they can be interchangeable and this ended up being a delicious change from the chicken! Give it a try, variety is the key to life, am I right?!!

Curried Egg or Chicken Salad

CourseMain Dish, Salad

Servings2-3 people

Prep Time10 minutes

Ingredients

Instructions

Mix lime juice, mayo, mustard, curry powder, salt, pepper and cayenne
Add chopped egg, diced apple, raisins, celery and cilantro and mix well.
Serve on a salad, sandwich, wrap or lettuce wrap. Keeps well in the fridge for a few days!

Recipe Notes

A delicious change from chicken! Try this delicious curried egg salad

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Buffalo Chicken Salad Lettuce Wraps

Michelle — Fri, 28 Aug 2015 19:24:18 +0000

I really love spicy chicken wings. Actually I like anything spicy, especially spicy margaritas Those muddled jalapeño peppers in the bottom, that first tangy sip….sigh….but I digress. Ok people the number one thing I try to teach people about eating healthy……drum roll please! Being prepared! The easiest way to do this is to overcook! Yep leftovers! If your already at the grill or throwing something in the oven and getting all sweaty you mine as well make a double batch am I right? Leftover chicken breasts are the most versatile of all leftovers. I mean cmon, shred those puppies up slice them for salads the options are endless.

Want to know my favorite way to make chicken breasts? Cut them in half, pound them, dredge in olive oil and generously (and I mean generously) season with salt, pepper, onion powder and garlic powder and grill. So simple and no marination necessary. When we have good food in the fridge we will eat it! When we have nothing in the fridge we eat easy processed crap!

This is one of my favorite things to do with leftover chicken because it involves Franks Red Hot sauce the mother of all sauces! And guess what? There is no crap in it, it has 4 ingredients! I served this in a lettuce leaf, because lettuce leaves look pretty in pictures and they are crunchy and don’t take away the delicious flavors of the chicken salad (like bread) but but all means put this in a wrap or bread or just eat it out of the bowl!

Buffalo Chicken Salad Lettuce Wraps

CourseSalad

Servings4 people

Prep Time10 minutes

Ingredients

3-4 chopped chicken breasts
1-2 Tbsp mayo or greek yogurtI used siracha mayo!
2-3 Tbsp Franks Red HotI add more on top at the end!
1-2chopped celery stalks
1/2chopped red onion
sea salt
pepper
garlic powder
onion powder

Instructions

Chop up your chicken. Use leftovers or boil or grill breasts, use a rotisserie chicken, hell used canned chicken just find some chicken!
Add your mayo, Franks sauce, and chopped veggies. Season with salt, pepper, onion and garlic powder
Serve along side some chopped veggies, add some sliced avocado in a lettuce leaf or wrap. Next time I might add a little chopped pickle!

Recipe Notes

WTF-buffalo-chicken-salad-lettuce-wraps

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Crockpot Pulled pork with Homemade Barbecue sauce

Michelle — Tue, 26 May 2015 14:03:45 +0000

What’s in your barbecue sauce? Ever look at the label? High Fructose corn syrup, caramel color, sodium benzoate, sugar, soybean oil, hydrolyzed corn or soy protein, artificial flavors, yellow 6 and red 40? Yikes! You can find some decent ones if you really read the labels but if you want to know exactly what’s going into your food and want one without added white sugar, then try this out! It tastes so much like regular barbecue sauce the family will never know! I also love that the pork is so delicious you don’t really need the bun, is it just me or does the bun just take away the flavor of what your eating? Give a lettuce leaf a try! Bibb or iceberg work wonderfully for tacos, asian ground chicken or pulled pork! Oh and by the way try using your vegetable spiralizer on cabbage if you decide to make coleslaw!What’s in your barbecue sauce? Ever look at the label? High Fructose corn syrup, caramel color, sodium benzoate, sugar, soybean oil, hydrolyzed corn or soy protein, artificial flavors, yellow 6 and red 40? Yikes! You can find some decent ones if you really read the labels but if you want to know exactly what’s going into your food and want one without added white sugar, then try this out! It tastes so much like regular barbecue sauce the family will never know! I also love that the pork is so delicious you don’t really need the bun, is it just me or does the bun just take away the flavor of what your eating? Give a lettuce leaf a try! Bibb or iceberg work wonderfully for tacos, asian ground chicken or pulled pork! Oh and by the way try using your vegetable spiralizer on cabbage if you decide to make coleslaw!

Crockpot Pulled Pork

CourseMain Dish
CuisineBarbecue

Servings6-8 people

Prep Time10 minuts

Cook Time6-8 hours

Ingredients

2 lbs pork tenderloin
1/2 cup white vinegar
1/2 tsp liquid stevia(or 1/2 cup other sweetener)
1/4cup tomato paste
2Tbsp coconut aminos(or soy sauce)
1.5tsp liquid smoke
1tsp worchester sauce
2tsp fish sauce
2minced garlic cloves
1tsp onion powder
1.5tsp chili powder
1tsp sea salt
1tsp paprika
1/2tsp cayenne pepper(optional)
1/2tsp cinnamon
1/2 tsp pepper

Instructions

Mix all sauce ingredients together in a bowl.
Add pork to crockpot and pour sauce over pork.
Cook on high 4-6 hours or low 6-8 hours. Shred pork with fork or had-held mixer
Serve on a bun or wrapped in a lettuce leaf with coleslaw (make your own!), sweet pickles, red onion and extra hot sauce

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