Healthy Chicken Salad

Yes, you read that right. HEALTHY. CHICKEN. SALAD. I know what you are thinking, "I can't eat chicken salad without the globs of mayo appearing on my ass and thighs." Well unfortunately, with this chicken salad, I can't make any promises, but it's mayo-less, so that is a start.

As I'm sure you are well aware, we are all going through this crazy flu season right now. But not this girl. Thank goodness corporate america gives us those free flu vaccines in the fall so we don't get sick and ever miss work. *remind me to make out with a flu infested person so I can have an excuse to lay in bed and binge watch the walking dead.* But really, do you ever think about it? The fact your company gives you those free flu shots is so you don't get sick and miss work. What if I'm trying to get a little under the weather and snuggle with my dogs all day? But truthfully, I am very thankful, because I don't want that! Maybe just a stomach virus so I can get to my goal weight for the wedding. JK...kinda. But anyway, back to the purpose of this post, before my internal dialogue went all nuts...With it being flu season and unbearably cold, now is a great time to make soup! Specifically chicken soup. Do you know what the best part of chicken soup is? THE SOUP CHICKEN! I know, everyone, please contain your excitement. There is SO much you can do with soup chicken.

In comes the next character I'd like to introduce you to in my life story, he is pretty important and sexy, my future hubby, Scott. We will refer to him as Mr. Wonderful (he picked his own nickname). I would have preferred Chicken Man, but whatever. (here is a picture of my chicken man, I mean, Mr. Wonderful)

He was annoyed because I kept making him pose to take pictures while he was sleeping. GOSH I'M SO ANNOYING!

RELATIONSHIP ADVICE #1: Pick and choose your battles.

Mr. Wonderful has this amazing recipe for chicken soup, but sadly, he isn't ready to reveal his genius to you yet as he is still fine tuning. I told him I expect nothing but perfection for this House Betch In Training Blog so I have him locked in the basement perfecting the recipe. Just kidding. Not really. Or am I??? ANYWHO, last week we had chicken soup for dinner and I decided I wanted to make chicken salad with the left over soup chicken that wasn't being used to go in the soup. Here goes:

Shopping List:
Non-fat plain Greek Yogurt (whatever brand you want)
Apple - green or red
Grapes
Slivered Almonds
Salt and Pepper
Rye Bread - if you want to make a sammy

Directions:
I basically eye ball this recipe and leave this up to your own discretion.  It all depends on how you like your chicken salad.

1. Take your shredded chicken and put it in a mixing bowl (however much you want to eat) I use about a handful, plus a little more because I have infant hands.
2. Using a big spoon, spoon out some of the greek yogurt into the mixing bowl with the chicken. Mix it around until the chicken is coated. Keep adding more chicken or more greek yogurt depending on how you like your chicken salad.
3. Slice up some apple slivers into smaller chopped pieces and cut your grapes in half. Again, use your judgement of however much you want to use. I use my apple slicer and end up using about 1 1/2 spears and about a handful of grapes.
4. After you have chopped your apple and cut your grapes in half, combine it with the chicken and yogurt mixture. Make sure everything is evenly coated.
5. Add some slivered almonds to your liking.
6. Add salt and pepper to taste.
7. Mix it all together! and BABAM! CHICKEN SALAD!

Really simple! I also recommend making this ahead of time and letting it sit in the refrigerator for some time to soak up all the yummy ingredients. Toast some rye bread, put it in a whole wheat wrap, or just eat it with a fork! ENJOY your non-cellulite inducing chicken salad!

A Feast Fit for Greek Gods and Goddesses

I have had some SERIOUS cravings for greek food recently. Now, I know the first thing you are probably thinking, cravings? Does that mean..... Nope, unfortunately, I'm not. I know it would bring me one step closer to being a house betch. But I've got some things I'd like to accomplish first! Now I know the next thing you are thinking of is, can this woman really do everything? She can conquer the most amazing french toast in the world and cook a mean greek meal...well, yes I can, but sorry boys, this gal is already half way down the aisle. Okay fine, I wont lie, this meal required help...a lot of help. I'd like to introduce you to two new characters in my life, my Sassy Sista, Jenna and her lovely boyfriend, Veggie Kenny.  Sassy Jenna is self explanatory, but Veggie Kenny has basically ruined all of our lives by becoming vegetarian. I mean really???? I remember when they first started dating he could eat about 5 pounds of filet in one sitting. Now all of the sudden he is this vegetarian. My Sassy Sis and I try and tempt him with delicious meats...he isn't budging...DARN! Here is a picture of the two. I do have to admit, they are the cutest.

Major height difference, much?

So before I get into the recipes, I have to come clean. I have failed you my fellow readers. I bow my head in shame. I can not for the LIFE of me figure out dolmades. I have tried two recipes so far and each one I'm getting closer, but no cigar. At this point, I'm a little grape leaved out and don't think I can ingest another for some time. So if you have a recipe, email me, send smoke signals, a carrier pigeon, or just comment below to let me know! Here is a picture of the dolmades. Yes they look delicious but the taste, eh not so much.

Check out that presentation

I will say the winner with these is the rice mixture. For Dolmades you are supposed to scoop a teaspoon of the rice mixture on the grape leaf and roll it. Here is a picture of Veggie Kenny rolling up those grape leaves like its NOBODYS BIDNESS.

Rolling, Rolling, Rolling. Get those Grape Leaves GOING!

Here is the recipe for the rice mixture. I think this would be great to make as a side with lamb chops or a steak.

Shopping List:

1 cup uncooked long-grain rice (white or brown)

2-3 Tblsp Extra Virgin Olive Oil

1 Medium white onion, chopped

1/4 cup fresh dill, chopped

1/4 cup fresh mint leaves, chopped

1tsp salt

1 large lemon, juiced (use some zest for later)

Half of a 32oz container of vegetable or chicken stock

Directions:

In a large saucepan over medium-high heat, sauté the onion in 2 tblsp of Extra Virgin Olive Oil for a few minutes, then add in the rice and herbs and continue stirring until the onion has softened. Slowly, pour in the vegetable or chicken stock and reduce heat to medium-low and simmer for another 12 minutes until your rice is al-dente. Once the time is up and the rice has soaked up all of the stock, stir in the lemon juice, and if you want a little extra, POW add some lemon zest. Remove from heat and serve!

Now for the Greek Lamb with Mint Yogurt

Shopping List for the Lamb:

4 large garlic cloves

2 Tblsp chopped fresh Rosemary

1 1/2 tsp dried oregano

Kosher salt and pepper

1/2 cup freshly squeezed lemon juice (4 Lemons)

1/2 cup olive oil

1/2 cup red wine

2 racks of lamb, frenched and cut into 8 chops each

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight, but I let them sit for 4-5 hours and they were AMAZBALLS!

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Shopping List for the Yogurt Mint Sauce:

6 Scallions, white and green parts, chopped

1/2 cup chopped fresh mint leaves

2 Tbsp minced fresh dill

Pinch of crushed red pepper flakes

1 Tbsp olive oil

1 Tbsp lemon juice

7 ounces greek yogurt

1 tsp kosher salt

1/2 tsp black pepper

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Here are some more pictures of food from the evening! Lots of laughs, wine and fun! What do you think my next feast should be?

Sassy Sister ready to chow down

Another angle of the feast

This is what no make up and hours in the kitchen looks like