Chopped Salad al Tonno

How To Prepare
Whisk lemon juice, oil, garlic powder and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.

Chopped Salad al Tonno

Servings

Ingredients

1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon Garlic powder
Freshly ground pepper, to taste
8 cups chopped hearts of romaine
3 medium tomatoes, diced
2/3 cup sliced pimiento-stuffed green olives
3 6-ounce cans low sodium chunk light tuna, drained (see Note)

Servings

Ingredients

1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon Garlic powder
Freshly ground pepper, to taste
8 cups chopped hearts of romaine
3 medium tomatoes, diced
2/3 cup sliced pimiento-stuffed green olives
3 6-ounce cans low sodium chunk light tuna, drained (see Note)

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Chopped Salad al Tonno

How To Prepare
Whisk lemon juice, oil, garlic powder and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.

Chopped Salad al Tonno

Servings

Ingredients

1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon Garlic powder
Freshly ground pepper, to taste
8 cups chopped hearts of romaine
3 medium tomatoes, diced
2/3 cup sliced pimiento-stuffed green olives
3 6-ounce cans low sodium chunk light tuna, drained (see Note)

Servings

Ingredients

1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon Garlic powder
Freshly ground pepper, to taste
8 cups chopped hearts of romaine
3 medium tomatoes, diced
2/3 cup sliced pimiento-stuffed green olives
3 6-ounce cans low sodium chunk light tuna, drained (see Note)

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Lighter Cajun Chicken

How To Prepare
Directions:

Prep all your vegetables.
Season chicken generously with Cajun seasoning and garlic powder.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth.

Return chicken to skillet adjust Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Lighter Cajun Chicken

Servings

Ingredients

1 pound chicken breast strips
1-2 tsp No salt Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup no salt added chicken broth
1 tbsp potato flour
fresh cracked pepper
2 scallions, chopped
Smart Balance cooking spray

Servings

Ingredients

1 pound chicken breast strips
1-2 tsp No salt Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup no salt added chicken broth
1 tbsp potato flour
fresh cracked pepper
2 scallions, chopped
Smart Balance cooking spray

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The Eating Well Cobb Salad

How To Prepare
1
Whisk vinegar, shallot, mustard, and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2
Divide the greens among 4 plates. Arrange equal portions of chicken, egg whites, tomatoes, and cucumber on top of the lettuce. Drizzle the salads with the remaining dressing.

The Eating Well Cobb Salad

Servings

Ingredients

6 tablespoons white wine vinegar
4 tablespoons finely minced shallot
2 tablespoon Dijon mustard
2 teaspoon freshly ground pepper
6 tablespoons extra-virgin olive oil
20 cups mixed salad greens
16 ounces shredded cooked chicken breast,
4 large eggs, hard-boiled, yolks removed (see Tip), peeled and chopped
4 medium tomatoes, diced
2 large cucumber, seeded and sliced

Servings

Ingredients

6 tablespoons white wine vinegar
4 tablespoons finely minced shallot
2 tablespoon Dijon mustard
2 teaspoon freshly ground pepper
6 tablespoons extra-virgin olive oil
20 cups mixed salad greens
16 ounces shredded cooked chicken breast,
4 large eggs, hard-boiled, yolks removed (see Tip), peeled and chopped
4 medium tomatoes, diced
2 large cucumber, seeded and sliced

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Shrimp Veracruzana

How To Prepare
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges

Shrimp Veracruzana

Servings

Ingredients

2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeño peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
16 oz (1 pound) peeled and deveined raw shrimp (16-20 per pound; see Cook Tips)
3 medium tomatoes, diced
1 lime, cut into 4 wedges

Servings

Ingredients

2 teaspoons canola oil
1 bay leaf
1 medium onion, halved and thinly sliced
2 jalapeño peppers, seeded and very thinly sliced, or to taste
4 cloves garlic, minced
16 oz (1 pound) peeled and deveined raw shrimp (16-20 per pound; see Cook Tips)
3 medium tomatoes, diced
1 lime, cut into 4 wedges

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