Liven up that lunch bag and grab a boost of blue. You’ll be so happy you did when you bite into these creamy blueberry almond chicken salad lettuce wraps. Crispy, flavorful goodness that also fits into a diabetes friendly eating plan. Instead of mayonnaise, these wraps are yogurt-based to cut back on calories and fat—and not to mention an excellent source of vitamin A. Crunch away!
Prep Time: 10 Min
Cook Time: 20 Min
Servings: 4
Serving Size: 1/2 cup chicken per lettuce leaf; 2 lettuce leaves per serving
Ingredients:
- 1/2 cup Plain Nonfat Greek yogurt
- 1/4 cup fresh basil (chopped)
- 1/2 tsp salt (kosher)
- 1/4 tsp black pepper
- 3 cup cooked chicken (chopped)
- 3 cup blueberries
- 1/2 cup celery (chopped)
- 1/4 cup green onion (scallion) (chopped)
- 8 iceberg or bibb lettuce leaves
- 2 tbsp almonds (sliced and toasted)
Procedure:
- In a bowl, combine yogurt, basil, salt and pepper until blended.
- Add chicken, blueberries, celery and scallions and toss until evenly coated.
- Arrange lettuce leaves on serving platter and top with chicken mixture, dividing evenly between lettuce leaves.
- Top with almonds.
Green Bean “Fries”
French fries are an American favorite food, but they’re also loaded with unhealthy fat, calories, and carbohydrate. Try these “fries” for a healthier alternative and a way to help your kids eat more veggies.
Prep Time: 15 min
Servings: 5
Serving Size: About 8 Fries
Ingredients:
- 8 oz fresh green beans (trimmed)
- 1 eggs
- 1 egg white
- 1 dash hot sauce
- 1/2 cup cornmeal
- 1/2 tspgarlic salt
- 1/8 tsp black pepper
- 2 tbsp Parmesan cheese (freshly grated)
Procedure:
- Preheat the oven to 425 degrees F.
- In a shallow dish, whisk together the egg, egg white, and hot sauce.
- In another shallow dish, mix together the remaining ingredients.
- Dip each green bean in the egg mixture and then lightly coat in the cornmeal mixture.
- Place the green beans on a baking sheet and bake for 25 minutes, until they are lightly golden. Serve with your favorite dipping sauce.