Delicious and Healthier Salad Dressings

Make healthy salad dressings and home. Salads can be a healthy base for any diet, but it’s all too easy to add too many calories or fat by drizzling on the wrong salad dressing. Here are some of my go-to salad dressings.

BBQ Chicken Burrito Bowls

BBQ Chicken Burrito Bowls

Looking for a quick and easy meals for dinner or lunches? You found one!  These are so easy to make and are great as leftovers for lunches during the work week!

Pumpkin, Bison & Turkey Chili with Avocado Topping

Who knew pumpkin in chili would add such an awesome flavor and texture?! This chili has a delicious and unique flavor - just look at the ingredients and spices we used in the mix!  No chili seasoning packets used in this recipe! 

This recipe is extremely easy and my nephews were really excited to help me make this. Don't be scared of the cocoa powder and cinnamon. This has become my favorite chili recipe by far!

My nephews loved it and asked for seconds!  My parents thought it was a little too spicy and I thought it needed to be more spicy. The avocado adds a nice touch of flavor and contrast to the chili.

  

Prep Time: 5 minutes.
Total Time: 30 minutes

Slow Cooker Sriracha-Pineapple Chicken with Guacamole

Slow Cooker Sriracha-Pineapple Chicken with Guacamole

Ingredients:
4 boneless, skinless chicken breasts
1 onion, thick sliced

3/4 cup reduced sugar ketchup
2 Tablespoons Sriracha Rooster Sauce (I use about 2 1/2 to 3 Tablespoons, but you may want to taste it before using that much)
3-4 Tablespoons crushed pineapple (freeze what you don't use from the can)
1/4 cup agave nectar (or if you want a sauce with less sugar, use Truvia or Stevia)
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
1 teaspoon garlic powder

Guacamole:
2 avocados
1 Tablespoon fresh-squeezed lime juice
1/2 teaspoon chili powder
1/2 teaspoon Himalayan Salt
2 teaspoon finely chopped green onion
Optional:  Cilantro to taste

Instructions:  

• Spray the inside of the slow cooker with non-stick spray.

• Place onion slices on the bottom of the slow cooker.

• Place the chicken breasts on top of the onions.

• In a large bowl, whisk the Sriracha, ketchup, pineapple, agave, rice vinegar, soy sauce, and garlic powder together.  

• Pour the sauce over the chicken and onions.

• Set the slow cooker on Low for 6-8 hours or High for 2-3 hours.

• Remove the chicken and let them cool for a few minutes so you don't burn yourself. Be careful! The chicken will be hot!!  

• Shred the chicken. I use two forks. It's super easy.

• Remove the onions, set aside if you want to mix them back in later.

• Pour the sauce into a small saucepan and simmer over low to reduce and thicken the sauce a bit. I simmer it until it's almost reduced by half.

• Mix the chicken and the sauce together until the chicken is coated. Add the onions back in if desired.

For the guacamole (doesn't get easier than this!):

• In a medium bowl, scoop the avocado into the bowl and mash. 
• Mix in the lime juice, Himalayan Salt, chili powder, and green onion. 
• Optional: add cilantro 

Serve the chicken on a whole wheat bun with guacamole. 

Variations:

Serve in a whole wheat tortilla or on organic whole wheat bread. 

Mix chicken into an egg white omelet. Add cilantro.

Cowboy Caviar Two Ways

Cowboy Caviar

from Becky

Prep Time: 15 mins
Total Time: 15 minutes
Servings:  8-12


INGREDIENTS:

2 (15 oz.) cans black eyed peas
1 (15 oz.) can black beans
2 cups corn, fresh or frozen
1 cup red onion, minced
1 green bell pepper, small diced
1 red bell pepper, small diced
1 jalapeno, seeded and minced
5 garlic cloves, minced
1/4 cup minced cilantro
3 scallions, sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime

DIRECTIONS:

• Mix all ingredients in a large bowl and toss to combine. 

• Cover and refrigerate at least one hour. 

• Serve with tortilla chips, pita chips, on top of burgers, sandwiches, or on the side of your favorite grilled meats and fish.

Quinoa Cowboy Caviar

from Foodnetwork.com


INGREDIENTS:
1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces (or guacamole – whatever you prefer)


DIRECTIONS:

• Rinse and cook the quinoa according to the package instructions.

• Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine. 

• Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.

• Add chopped avocado right before serving.

Smoothies Made Easy from Fresh & Easy

Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing

photo Sugar-Free Mom

Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing

Author: Brenda Bennett | Sugar-Free Mom

Prep time:  10 mins

Total time:  10 mins

Servings:  2

AVOCADO BLACK BEAN ENCHILADAS

AVOCADO BLACK BEAN ENCHILADAS
 from Creme de la Crumb

PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins

Healthy and tasty enchiladas filled with seasoned black beans and creamy avocado slices, all covered in green chile enchilada sauce! Ready in 30 minutes!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Mexican
Serves: 3-4

BBQ Margarita Chicken Tostadas

BBQ Margarita Chicken Tostadas!

INGREDIENTS

BBQ Margarita Chicken
1 pound boneless skinless chicken breast
1 tablespoon olive oil
1 cup of your favorite BBQ Sauce
2 tablespoons tequila (optional)
2 teaspoons lime zest
2 teaspoons orange zest
1 lime, juiced
1 clove garlic, minced or grated
1 jalapeño, seeded + finely chopped
1 teaspoon cumin
1/2 teaspoon salt + pepper

Mashed Avocado Snack

Mashed Avocado Snack

If you love guacamole, give this super quick spread a try. This delicious pineapple-avocado combination is something new and different. (And get more tasty ideas with these 25 Things You Can Do With Avocado.)

TOTAL TIME: 5 minutes
SERVINGS: 1

¼ avocado, mashed
¼ c chopped fresh or canned, drained, juice-packed crushed pineapple
½ tsp hot-pepper sauce
Pinch of salt
2 multigrain Wasa crisp breads

Mix the avocado, pineapple, hot-pepper sauce, and salt, and spead over the crisp breads.

NUTRITION (per serving) 161 cal, 3 g pro, 26 g carb, 6 g fat, 1 g sat fat, 0 mg cholesterol, 254 mg sodium, 7 g fiber.

Recipe from Flat Belly Diet! Cookbook by Liz Vaccariello with Cynthia Sass, MPH, RD, (published by Rodale, which publishes Prevention).

Southwestern Chicken Salad With Crispy Tortilla Chips

Wednesday: Southwestern Chicken Salad With Crispy Tortilla Chips

SERVINGS: 4

2 whole-wheat tortillas
1 tsp lime zest
1 tsp minced garlic
1 tsp cumin
1/4 tsp red pepper flakes
2 c cooked chicken
2 Tbsp fresh lime juice
2 Tbsp olive oil
2 Tbsp chopped cilantro
16 c mixed lettuce
2 red bell peppers, thinly sliced
½ avocado, sliced

1. HEAT oven to 400ºF.

2. CUT tortillas into quarters and each quarter into two wedges. Place on baking sheet.

3. BAKE until crisp, about 5 minutes. Remove from oven and set aside.

4. STIR lime zest, garlic, cumin, and red pepper flakes in medium bowl. Add chicken and toss well to coat.

5. COMBINE lime juice, oil, and cilantro in large salad bowl. Add greens, red bell pepper, and avocado and toss well.

6. TOP salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl and serve.

NUTRITION (per serving) 392.5 cal, 38.5 g pro, 25.7 g carb, 10.2 g fiber, 16.1 g fat, 2.6 g sat fat, 254.9 mg sodium, 5.2 g sugar