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Buffalo Chicken Salad

I prep our lunches for work on Sundays after the grocery shopping trip. Chris normally does lunch meat of some kind on lettuce wraps, or a salad with grilled chicken. He wanted something different to change it up, so enter Buffalo Chicken Salad! I adapted this from a few different recipes, and then made my own tweaks to it as well. Combining everything that he likes. This is super quick to throw together. Mainly because no one has time to cook chicken, I buy precooked rotisserie chickens and just shred them up!

What You Need

1 rotisserie chicken, shredded (you could cook 2-3 chicken breasts instead)

1/2 cup ranch dressing

1/4 cup hot sauce

2-3 stalks of celery, chopped

3 green onions

1/2 cup cheddar jack cheese

salt and pepper to taste

What You Do

Mix everything up in a container that you plan to store in refrigerator, less dishes less problems am I right? That’s it! This lasts all week. Chris likes it with the Flat Out Protein Up wraps.


Three Bean Greek Salad

I wanted to share the greek salad that I threw together this weekend!!! I love cucumber salad, but it isn’t quiet filling enough to call it lunch so the beans add in some extra fiber and protein to help out with that. This is a super easy dump and mix recipe.

What You Need

1 cucumber, diced

1 container feta cheese

Couple hand fulls of fresh green beans, trimmed and snapped into 1 inch pieces

1 can kidney beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1/2 purple onion, diced

1/2 can of diced black olives (this is still good if you dont like olives, just omit)


1/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice (I used from a bottle since I always have it on hand)

1/2 tablespoon oregano

1 teaspoon dijon mustard

1/2 teaspoon minced garlic

salt and pepper to taste

What You Do

–Boil water and add in green beans, cook for 3-4 minutes

–While the beans are cooking, mix together your dressing and set aside.

–Add all ingredients to bowl and toss until well mixed. Refrigerate.




Green Eggs and Ham (Frittata)

Who doesn’t love a Dr Seuss themed breakfast??? So I have a confession to make. I have never made a frittata before. Can you believe it??? I actually hate eggs, but I don’t mind them so much when they are cooked in with other things. This was so easy and it turned out delicious!!! I plan to heat it up all week for Chris and I in the mornings as a grab and go breakfast.

What You Need

1 yellow onion, diced

4 green onions, diced

2 tbsp olive oil

2 tbsp butter

10 large eggs

1 package of Colby and Monterey Jack Cheese

1/4 cup grated Parmesan cheese

1/4 to 1/2 tsp black pepper

6 ounce package (or 6 slices from deli) Applewood Smoked Ham

1 package of baby spinach

What You Do

  1. Preheat oven to 350 degrees
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet, add yellow onion and green onion and cook for 5 minutes over medium heat.
  3. Add baby spinach and cook another 5 minutes, until wilted.
  4. Drain the onions and spinach in a colander and press out any addition water. (I used the spatula to do this.)
  5. In a large bowl, whisk the 10 eggs. Add in the ham, cheeses and black pepper. Then stir in the onion/spinach mix.
  6. Grease a baking dish with the remaining olive oil and melted butter. Pour mixture in and cook for 25-30 minutes. You want it to be slightly browned, puffed and set. I let it cool around 15 minutes on the counter before serving.
  7. Enjoy!!!!


Bacon Pasta

Sharing the bacon pasta recipe with you here today!!!! I think that this is a great base recipe, and you could totally add in some veggies like peas or asparagus if you wanted….or swap out the bacon for pancetta or prosciutto. Next time I am going to try pancetta. My favorite thing is that you literally cook everything in one large skillet. Less dishes makes me very happy.

Side note – You could also halve this recipe if you don’t want to have too much leftover. Why do I always feel like I am cooking for twenty people when I make pasta???

What You Need

16 ounce box of rigatoni pasta

8-10 slices of thick bacon

1/2 yellow onion, finely diced

3 cloves minced garlic

4 cups chicken broth

1 cup heavy cream

6 or 8 ounce package of shredded Parmesan cheese

3 teaspoons arrow root powder or cornstarch

fresh parsley, chopped for garnish (optional)

2 tablespoons of reserved bacon grease

What You Do

-Chop bacon and cook in a large skillet until crisp. Set aside and drain pan, reserving two tablespoons of the grease for flavor in the pan to cook the onions.

-Cook onions until soft and browning. Stir in garlic.

-Add pasta, chicken brother and salt/pepper to taste. Let the broth boil, then cover and cook noodles for 12-15 minutes, depending on how firm you like them. You want to stir the noodles two or three times while cooking.

–Stir in cornstarch/arrowroot powder, heavy cream and cheese. Stir until it has thickened and cheese is melted. Stir in bacon.

–Serve immediately with parsley sprinkled on top.



Kickin Chicken

I couldn’t decide what to call this chicken, and then kickin chicken came to mind! Chris wanted some chicken tenders on Sunday, but wanted to keep them low carb. Sometimes it is hard to find tasty low carb options, you know? I looked through several recipes but none really stuck out to me, so I decided to take a few things I liked from each and throw something together! Enter Kickin Chicken! This turned out awesome and will be entering regular rotation! Plus it’s easy and quick! Just the way I like cooking during the week.

What You Need

1 package skinless chicken tenders (about one pound)

1/2 stick butter

1/2 cup grated Parmesan cheese

1 tablespoon paprika

1 tablespoon oregano

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

What You Do

Preheat oven to 350 degrees.

Combine all your spices in one bowl.

Melt your butter in another bowl.

Dip the chicken tenders in the butter, then in the mix and place them on a tin foil covered baking sheet.

Cook for 30 minutest at 350 degrees.