Chicken Souvlaki Pitas with Tzatziki

Ingredients: 

  • 1 Lb Boneless, Skinless Chicken Breast 
  • 1 Tbsp Olive Oil
  • Salt & Pepper to taste
  • 1 Cup English Cucumber, diced
  • 1 Cup Romaine Lettuce, shredded
  • 1 Cup Cherry Tomatoes, halved
  • 4 Whole Wheat Pita Pockets
  • 2 Tbsp Opa Tzatziki Sauce 

Directions: 

  1. Cook or grill chicken breast with any desired seasonings. 
  2. Cut fully cooked chicken into 1 inch pieces. 
  3. Fill each pita pocket with chicken, lettuce, tomatoes and cucumbers.
  4. Top with Tzatziki sauce and enjoy. 

Chicken and Cashew Salad

Ingredients: 

  • 2 Cups Rotini Pasta, al dente
  • 1 Cup Fresh Peapods, cut into 1 inch pieces
  • 3-4 5 Oz. Cans Hormel Chunk Chicken, drained and flaked
  • 1/2 Red Onion, chopped
  • 1/2 Cup Shredded Carrots
  • 1 Cup Salted Cashews
  • 1 Cup Mayonnaise
  • 1/2 Cup Packed Brown Sugar

Directions: 

  1. Cook rotini according to package directions, drain & cool. 
  2. In large bowl, toss together rotini, peas, carrots, onion, cashews and chicken. 
  3. In separate bowl, combine mayo and brown sugar; mix well. 
  4. Pour dressing into other bowl and stir to coat evenly. 

Tip – If prepping ahead of time, wait to add cashews until ready to serve to keep them crunchy! 

*Adapted From Hormel

Greek Tortellini Pasta Salad

Ingredients:

  • 16 Oz. Cheese Tortellini Pasta, cooked and cooled
  • 1 Cup Cherry Tomatoes, halved
  • ½ Red Onion, diced
  • 1 Large Cucumber, peeled and chopped
  • ½ Cup Canned Artichoke Hearts, roughly chopped
  • ½ Cup Kalamata Olives (whole or sliced)
  • ½ Cup Crumbled Feta Cheese 
  • ⅓ Cup Packed Fresh Basil Leaves, finely chopped
  • 1 Bottle Greek Dressing (use as much as desired)

Directions:

  1. Combine all prepared ingredients into large bowl. 
  2. Mix in dressing until well combined. 
  3. Eat right away or let chill for 3-4 hours for best results. 

Italian Roasted Chicken Leg Quarters

Ingredients:

  • 2 chicken leg quarters
  • 2 Tbsp butter, melted
  • ¾ tsp Italian seasoning
  • ¼ tsp kosher salt
  • ¼ tsp crushed red pepper
  • 1 Tbsp lemon juice
  • Lemon slices and fresh rosemary sprigs, for garnish (optional)

Directions: 

  1. Preheat oven to 425 degrees F. Lightly oil a baking dish.
  2. Place chicken leg quarters skin-side-up in baking dish. Brush with melted butter.
  3. In a small bowl, combine Italian seasoning, salt and red pepper. Sprinkle seasoning mixture over chicken. Drizzle with lemon juice.
  4. Bake for 50-60 minutes (uncovered), until internal temperature reaches a minimum of 165 degrees F,  chicken is no longer pink and juices run clear.

Cranberry Orange Tequilla

Ingredients: 

  • 1-2 Oz. Tequila
  • 2-3 Oz. Cranberry Juice
  • 1/2 Oz. Orange Juice
  • 1 Tbsp Sugar (optional)
  • Orange Wedge for garnish (optional)
  • Cranberries for garnish (optional) 

Directions: 

  1. Fill glass with ice.
  2. Add all ingredients.
  3. Stir to combine.
  4. Garnish with orange and cranberries.

Crunchy Enchilada Casserole

Ingredients: 

  • 1 Lb. Ground Beef
  • 16 Oz. Can Refried Beans
  • 8 Oz. Bottle Taco Sauce
  • 1 Bag Tortilla Chips
  • 2 Cups Shredded Mexican Style or Cheddar Cheese 

Directions:

  1. Preheat oven to 375ºF
  2. Brown ground beef in large skillet; drain. Stir in beans and taco sauce; mix well. 
  3. Place generous layer of tortilla chips into ungreased baking dish. Top with meat mixture; cover and bake for 25 min. 
  4. Remove from oven, top with another layer of chips, and cover with cheese. Bake additional 10 minutes or until cheese is melted. 
  5. Serve hot. 

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Apple Cinnamon Overnight Oats

Apple Cinnamon Overnight Oats

Simplify your morning routine by meal prepping these tasty Apple Cinnamon Overnight Oats for both you and kids! Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!

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BBQ Pulled Chicken

Ingredients: 

  • 3 pounds boneless skinless chicken breast
  • 1 16-oz. bottle BBQ xauce
  • ½ cup Italian Dressing
  • ¼ cup dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 package of buns

Directions: 

  1. Place chicken breasts in 6-quart slow cooker.
  2. Mix together remaining ingredients and pour over chicken.
  3. Cook on high for 3-4 hours or on low for 6-8 hours.
  4. Remove chicken and shred with a fork. Place back in slow cooker to coat with sauce.
  5. Serve on buns.

*Recipe adapted from Sweet Baby Ray’s