Fiesta Cobb Salad

Make this into a meal with whole wheat breadsticks and bananas combined with unsweetened frozen peaches. This salad servse 4 and contains 228 calories per serving! Very healthy!

Start to Finish: 15 minutes

5 cups torn romaine (about 7 1/2 ounces) or use the bagged romaine
1 cuo canned no-salt-added black beans, rinsed and drained
1/2 cup frozen whole-kernel corn, thawed (or can use 1 can of corn)
1 medium Italian plum (Roma) tomato, diced (I usually do two)
2 medium green onions, chopped
1 small avocado, chopped

Dressing:
3 tablespoons fat-free sour cream
3 tablespoons low-fat buttermilk
2 teaspoons cider vinegar
1 medium garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin

Also need:
Mexican cheese blend and baked tortilla chips to throw on top before eating.

In a large salad bowl, toss the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Drizzle over the salad. Toss to combine. Sprinkle with the cheese blend and tortilla chips.

Calories per serving: 228
total fat: 9.0 g
saturated fat: 3.0g
cholesterol: 10 mg
sodium: 195 mg
carbohydrates: 27g
fiber: 8g
sugars: 6g
protein: 11g
Dietary exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

Baked Honey Mustard Chicken Salad Recipe

Similar to the last recipe, I saw this other idea of making it into a salad. This was so delicious! Everyone loved it! I will definitely be making this again.

1 lb. skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

1. Preheat oven to 350 degrees F.
2. Cut chicken into strips for salad. Sprinkle with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Brush mixture onto chicken in prepared dish.
3. Bake in the preheated oven for 40-45 minutes, or until chicken is no longer pink and juices run clear. Let cool a few minutes before adding to salad.

Salad ingredients:
Mixed baby greens
1 large can no sugar added Mandarin Oranges
1/2 package dried cranberries
1/2 cup toasted walnuts
roasted sunflower seeds
crumbled feta (I didn't add this since I am preggo but I imagine this would be great)
Newman's Light Honey Mustard Dressing

1. Toast walnuts in 350 degrees preheated oven for 7-10 minutes. Remove and cool!
2. Combine all of the salad ingredients into a large bowl. Mix in the dressing (your desired amount). Serve with honey mustard chicken slices on top!

Baked Honey Mustard Chicken

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

1. Preheat oven to 350 degrees F.
2. Sprinkle chicken breasts wiwth salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10-15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Wake-Up Breakfast Bars

I made these the day before Christmas so we could have a quick breakfast on Christmas morning eating while we opened gifts! They were great!

Be sure you plan on making them ahead of time since they need to chill for several hours before serving!

1/3 cup packed brown sugar
1/3 cup honey
1 1/2 cups peanut butter
1/2 tsp. cinnamon
5 cups bran-flakes cereal (I used Total)
1 pkg. (6 oz.) dried cranberries

1. Line a 9x9x2 inch baking pan with foil; set aside. In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and cinnamon until smooth. Stir in cereal and 1/2 cup cranberries until coated.
2. Pat mixture into prepared pan, pressing firmly. Press remaining cranberries on top. Cover and chill until set or up to 24 hours.
3. To servce, use foil to lift mixture from pan; cut into squares. Will keep in the refrigerator for three days. Makes 12 to 16 squares.

Nutrition: 337 calories, 10g protein, 17g fat, 45g carb, 31 mg calcium, 6g fiber.