Healthy Meals Monday ~ Creamy Avocado Chicken Salad

Last week I tried a recipe I found on Pinterest and we loved it so much I actually cooked it twice because I bought too many avocados and didn’t want them to go to waste.  Even though I don’t have the exact nutrients count this recipe is very healthy and actually doesn’t take long to throw together

Creamy Avocado Chicken Salad
1 chicken breast, cooked & shredded {I used a can of chicken breast}
1/2 cup black beans, drained & rinsed
1/2 cup corn
1/4 cup green onions, chopped
1/4 cup tomatoes, diced
1/4 cup cilantro
1/4 tortilla chips or fritos, crushed {We actually didn’t mix this and just used them to dip}
2 tbsp. white vinegar
4 tbsp. light mayo
Salt, to taste
2 diced avocados

Mix all the ingredients together and enjoy!

I made up an 8.5×11 recipe page and you can access that here.


Healthy Meals Monday ~ Jambalaya

I have always used the Zatarain’s Jambalaya mix but I saw this recipe in my healthy recipe book and it only has 189 calories per serving!  We had it tonight and I pretty much loved it, so I scrapbooked it, printed it, blogging it now, and will laminate it tomorrow to go in my favorites recipe book.  Here are the details and I am adding a link at the bottom so you can download the 8.5×11 recipe if you like, enjoy!!!

Jambalaya Style Sausage and Rice

1 16oz package frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 14.5oz can diced tomatoes, undrained
12 ounces smoked turkey sausage, sliced
1 tsp Cajun seasoning
1 8.8oz pouch cooked brown rice

In a large skillet combine stir-fry vegetables, undrained tomatoes, sausage, and Cajun
seasoning. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just
until vegetables are tender. Stir in cooked rice; heat through.

Makes 6 (1 cup) servings

Here is the link to download the recipe!


Healthy Meals Monday ~ Taco Pizza

A couple years ago I bought a book called Eat Well, Lose Weight because I wanted us to eat healthy.  Kyle and I are fairly healthy people.  We like to hit the gym regularly (although I’ve been slacking lately) and just so we don’t pack on the LBs, I’ve been trying to cook a little healthier as well.

I used to think that if something is healthy it probably isn’t very good.  I was quite wrong.  I am finding a lot of yummy recipes in this cookbook!  I have a scrapbook recipe book that I keep all my favorite recipes in so I don’t have to thumb through hundreds of recipes.  So several of these I have scrapbooked and shared with my mom and my bestie because they are the ones that ask for copies.  Last night my mother-in-law saw something we were eating and decided she wanted to buy this recipe book because she has seen so many meals that I have cooked from it that she thought looked good.

Since more and more people are starting to get interested in these recipes, I thought I would start sharing some of my favorite ones.  I will start posting recipes on Mondays and will find a way to share my digital scrapbook recipe with everyone so you can print it out yourselves.  I don’t have one this week because I just came up with this about an hour ago 🙂  So here is recipe one that we tried for the first time tonight and I thought it was WAY yummy!

Taco Pizza

Prep: 30 minutes
Rise: 30 minutes
Bake: 16 minutes
Oven: 425 degrees F

NUTRITION FACTS per serving:
Calories: 284
Total Fat:  10g (4g sat. fat)
Cholesterol: 38mg
Protein: 17g
Carbohydrate: 33g
Fiber: 3g
Sodium: 261mg


1     recipe Pizza Dough (I just bought the canned pizza from Wal-Mart)
1     cup shredded reduced-fat cheddar cheese (4 ounces)
12   ounces extra-lean ground beef
1     medium onion, chopped
2/3 cup salsa
1 1/2 cups chopped tomato
1/2 to 1 cup shredded lettuce and/or spinach
1     cup packaged baked tortilla chips, coarsely crushed
Light dairy sour cream (optional)

1.  Prepare pizza dough.  Preheat oven to 425*F.  Grease a 12-inch round pizza pan; set aside.  Punch down dough; let rest for 10 minutes.  On a lightly floured surface, roll dough to a 13-inch circle.  Transfer to prepared pizza pan, allowing excess dough to extend over edge of pan.  Sprinkle half of the cheese in a thin strip around the edge of the dough.  Moisten edge of dough.  Fold edge over cheese in a thin strip around the edge all over.  Bake about 10 minutes or until lightly browned.

2.  Meanwhile, in a large skillet cook beef and onion until beef is brown and onion is tender.  Drain off fat.  Stir in 2/3 cup salsa into the beef mixture.  Spoon beef mixture on crust.  Bake for 5 minutes more.  Sprinkle with tomatoes and remaining cheese.  Bake for 1 to 2 minutes more or until cheese melts.

3.  To serve, cut pizza into eight wedges.  Top with lettuce or tortilla chips.  If desired, serve with sour cream and additional salsa.  Makes 8 servings.

Kristi’s tips:
Lately, I have been buying almost everything in the Light or Reduced-Fat version if it is available.  I haven’t been disappointed with any of them either.

For this meal I strayed from the recipe more than normal.  First of all I bought a can of the Pillsbury Pizza Crust because I’m too lazy busy to make a crust from scratch.  Kyle makes some AWESOME salsa, so we used his salsa instead of store bought.  Being as I just bought a TON of green chili, I added some chopped green chili to our pizza.  You will notice that one side of our pizza looks different than the other.  That’s because Kyle doesn’t like tomatoes and I don’t like crunchy things, so I customized our halves of the pizza.  I also used Romaine lettuce instead of iceberg lettuce.

Don’t worry if your recipe doesn’t look anything like mine because my meals NEVER look like the picture in the recipe book.