Print Recipe Black Bean-Mango Salsa Wrap Votes: 0 Rating: 0 Rate this recipe! Course Lunch Servings Ingredients 4 whole wheat wraps15 oz canned black beans no added salt3 tbsp chunky salsa no sugar added1/2 tsp ground cumin1 medium mango peeled and cubed1/4 cup red onion diced1/2 cup avocado diced1 tbsp fresh cilantro chopped1 tsp olive […]
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Print Recipe Warm Pineapple and Chicken Salad Votes: 0 Rating: 0 Rate this recipe! Course Dinner Servings Ingredients 3 boneless skinless chicken breast halves1/4 cup Braggs Liquid Aminos1 tsp red pepper flakes1 bag baby spinach leaves1 tbsp red onion finely sliced1-2 tbsp slivered almonds lightly browned in oven20 oz pineapple chunks Course Dinner Servings Ingredients
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Print Recipe Grilled Basil-Marinated Chicken Votes: 1 Rating: 4 Rate this recipe! Course Dinner Servings Ingredients 1 tablespoon olive oil1 tablespoon red wine vinegar1 tablespoon chopped basil leaves plus 4 sprigs for garnish 2 teaspoons kosher salt1 teaspoon whole black peppercorns1 clove garlic chopped4 boneless skinless chicken breast halves (about 2 pounds)1 tablespoon red onion
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Print Recipe Avocado Chicken Waldorf Salad Votes: 1 Rating: 3 Rate this recipe! Course Lunch Prep Time 15 minutes Servings Ingredients 1 medium avocado ripe – peel and pit removed3 tbsp fresh basil2 tbsp fresh lemon juice1 tbsp extra virgin olive oil1/4 tsp salt1/4 tsp pepper1 3/4 cups cooked chicken cubed1/3 cup celery diced1/4 cup
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Print Recipe Tuna Salad Meal Prep Votes: 0 Rating: 0 Rate this recipe! Course Dinner, Lunch Prep Time 15 minutes Cook Time 1 minutes Servings Ingredients 10 oz cans tuna in water; drained and flaked1/2 cup nonfat Greek yogurt1/4 cup celery diced1/4 cup red onion diced1 tablespoon Dijon mustard1 tablespoon sweet pickle relish optional1 teaspoon
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Print Recipe Tuna Salad Deviled Eggs These Tuna Stuffed Deviled Eggs are perfect to pack for lunch or serve as an appetizer! Votes: 0 Rating: 0 Rate this recipe! Course Snack Prep Time 20 minutes Servings Ingredients 8 large hard boiled egg halved 2 cans albacore tuna packed in water, drained; 6 oz1 tbsp red
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Print Recipe Grilled Mediterranean Chicken and Quinoa Salad Chicken and quinoa salad made with cucumbers, feta, tomatoes and olives is perfect for summer! Votes: 0 Rating: 0 Rate this recipe! Course Lunch Prep Time 15 minutes Cook Time 20 minutes Servings Ingredients 16 oz skinless chicken cutlets thinly slicedkosher salt and freshly ground black pepper1
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Print Recipe Southwestern Black Bean, Quinoa, and Mango Medley This healthy salad is a great way to jump start your Spring! Quinoa, black beans, mango and vegetables with cilantro and lime juice – a delicious combination perfect for lunch or as a side dish. (perfect for Meatless Mondays!) Leftovers are great, the flavors only get
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Print Recipe Veggie Hummus Cucumber Boats Cucumbers with the seeds scooped out and filled with hummus, avocado, carrots, tomatoes, onion and sprouts. So refreshing, healthy and light and an easy low-carb, gluten-free, low-sodium alternative to bread. Votes: 0 Rating: 0 Rate this recipe! Course Snack Prep Time 5 minutes Servings Ingredients 1 cucumber cut in
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Print Recipe Leftover Turkey Tacos With Brussel Sprout Slaw Votes: 0 Rating: 0 Rate this recipe! Course Lunch Prep Time 15 minutes Servings Ingredients 1/2 tablespoon extra virgin olive oil2 teaspoons Lemon Juicekosher saltFreshly ground black pepper to taste8 medium brussels sprouts thinly sliced (about 2 cups if using pre-shredded)1/4 cup red onion thinly sliced8
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