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Smoked Salmon Salad

Hello Food Friends,

My roommate and I are trying to be super healthy, in part because of recent diet restrictions for us both (different reasons). One of the challenges we are both facing is finding filling food that is good for us, and tastes good.

So being the awesome person she is, my roomie has decreed if I make it she will at least give it a shot and we’ll narrow down our list of food yays and nays that way! Carte blanche on options to a fan of cooking….yeah I’m in creative heaven.

First up, we have a Smoked Salmon Salad that I made for us. This one is super easy as we just 1) prepare ingredients, and then 2) assemble ingredients, before 3) serving. Simple!

So prepping the ingredients. Here goes.

Smoked Salmon Salad Ingredient Preparation

Ingredients:
1 cucumber
1 zucchini
1 mango
1 package spinach/spring mix/other leafy greens (14 oz)
1 package smoked salmon (5 oz)
1 container baby/cherry tomatoes
2 cups fresh, uncooked snow or sugar snap peas.
1 container fresh sprouts (these are alfalfa sprouts)

Salad Assembly.
1. Heat 1 1/2 cups water, 1 tspn salt, and 1 tspn olive oil in a small saucepan over medium heat. Add peas and let cook ~10 minutes, until crisp but cooked fully.
2. Rinse the leafy greens and put into a salad keeper or salad bowl.
3. Slice the cucumber and zucchini into circle slices. Add to leafy greens.
4. Cut the mango in half, around the pit, and then dice (cut just shy of the skin for easiest way) the mango into little cubes. Add to leafy greens.
5. Rinse the tomatoes and add to the leafy greens.
6. Drain the peas and add to the leafy greens.
7. Rinse the sprouts and top the salad.
8. Slice the smoked salmon as desired (I did narrow strips), and top the sprouts with the salmon.
9. Serve and add dressing (a fruity vinaigrette tastes awesome with this one!)

Enjoy your creation!

Smoked Salmon Salad – Mmmm!

Serve, enjoy, and have leftovers for 3 days with the salad keeper preserving your yum-factor on your food! I wouldn’t go more than 3 days with smoked salmon. I will say, our salmon only lasted the day of and the following day, though the rest of the salad lasted another two days for both of us for lunches. Smoked Salmon. Mmmmm.

So hope you enjoy this one, and hope if you try this, or any variation thereof, that you’ll share it with me (and all the people who may read this post at any point in time)!

Craft You Later,
Beth

Healthy Chicken Wraps

Hello Friends!

I have recently been trying to eat healthier at lunchtime, and have decided to share a few of the meal ideas with you this week.

healthy chicken wraps tomato cucumber cheese honey dijon chicken tortilla

First up we have Healthy Chicken Wraps.

Ingredients:
1 boneless skinless chicken breast, diced to approximately 1-inch cubes
spices (for flavoring chicken to your preference)
1 tomato
1 cucumber
Honey Dijon Mustard
Tortilla Wraps
Deli-Sliced Cheese of your choice (Provolone, Swiss, Colby-Jack, PepperJack, etc.)

Cook your chicken how you like it flavored. I cooked mine in a skillet with 1 tablespoon of Butter Olive Oil, 1 teaspoon of Garlic Mushroom Olive Oil, 1 teaspoon Garden Veggie Dip Mix, and 2 teaspoons Diced Tomato & Garlic Pesto Mix.

Cook over medium heat for approximately 12 minutes, until nice and tender, and no pink shows. Don’t overcook it though, as that will make dry chicken which is never good!

NOTE: Don’t heat olive oil before slicing chicken as that will cause smoke and fire alarms to go off, and other assorted irritants. Nope, I’ve never done that before, never! 😉

chicken skillet baked olive oil spices

Once done, your sliced chicken will look like this, or similar!

Store your chicken in the fridge in containers that will travel well with you to work (or wherever). I took one container, and put in all my chicken. Then in another container, I put a sharp paring knife, 1 tomato, 1 cucumber and my deli-sliced cheese. Since I love cheese, all kinds, I decided to do 1 slice of provolone and 1 slice of colby-jack per wrap. So I stuck 2 slices of each cheese in the container. Then I folded up 2 tortilla shells and stuck those in a plastic zippered bag to take in with me, as well as my bottle of honey dijon mustard!

Once you get to lunch, take your knife and dice up half of your tomato and a third of your cucumber into very small pieces. Trust me, it’s easier to eat as a wrap with smaller pieces, and spreads the taste around better!

Next, take your tortilla and spread the desired amount of Honey Dijon Mustard (this will have a kick, fair warning) all around. Place your 2 pieces of cheese in the middle (so the ends are cheese-less), top with a handful (or 2!) of chicken, your diced tomatoes and cucumbers, and fold like a burrito. And then….

chicken tomato cucumber tortilla cheese honey dijon healthy chicken wrap

Voilà! Healthy Chicken Wraps to enjoy for lunch!

So that is the first lunch item, stay tuned for more this week! Let me know what you think of this quick, easy, portable and healthy lunch idea!

Craft You Later,
Beth

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