Tzatziki Chicken Salad

Preparation

Step 1

Toss cucumbers with ¼ tsp salt and place in a colander to drain for 10 minutes. Squeeze any excess water out by pressing on the cucumbers. Discard liquid.
 

Step 2

Combine cucumber and rest of ingredients, except for lettuce and tomato, and mix well. Refrigerate until ready to serve. Portion 3 oz chicken into each pita bread pocket half with a piece of lettuce and a slice of tomato.

 

Ingredients

• 2 cups Chobani Non-Fat Plain Greek Yogurt
• 2 lb chicken breast, cooked, chilled
• 2 large cucumbers, peeled, seeded, ½” dice
• ¾ cup red onion, finely diced
• ¼ cup fresh dill, chopped
• ¼ cup Fresh mint leaves, chopped
• 2 tsp fresh garlic, minced
• ¼ cup light mayonnaise
• 1½ tsp salt
• ½ tsp black pepper, ground
• 12 small leaves red leaf lettuce
• 12 tomato slices
• 6 Pita pockets, cut in half

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Nutrition Information

Calories 450
Calories from Fat 70
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 100mg
Sodium 1080mg
Total Carbohydrate 44g
Dietary Fiber 3g
Sugars 8g
Protein 47g.*

*Estimate Only

 

 

via Chobani.com

Herb and Sausage - Stuffed Peppers

 

 

 

 

 

 Ingredients:

Ingredients:

 

3/4 cup water

1/2 cup uncooked couscous  

2 tablespoons sliced fresh basil  

2(4-ounce) links spicy turkey Italian sausage 

1/8 teaspoon kosher salt, divided   

1/4 teaspoon freshly ground black pepper

1/2 cup crumbled garlic-and-herb goat cheese, divided

4 small red bell peppers (about 1 1/2 pounds)    

 

Preparation:

 

1. Bring 3/4 cup water to a boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. While couscous stands, remove casings from sausage. Cook sausage in a medium nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Remove from heat. Stir in couscous, 1/4 teaspoon salt, and pepper. Stir in 6 tablespoons cheese.
3. Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Sprinkle remaining 1/4 teaspoon salt evenly inside peppers. Divide sausage mixture evenly among peppers. Replace tops of peppers. Place stuffed peppers in a 5-quart round electric slow cooker. Cover and cook on LOW for 4 hours or until peppers are tender.
4. Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.

 

 

 

 

Recipe via My Fitness Pal & Oxmoor House