Chicken Pita Wrap

I have started picking up a rotisserie chicken every week.  I  shred the chicken and keep in a container ready to add to salads or quick sandwiches throughout the week.  I'm trying to incorporate more protein and color (aka: fruits and vegetables) into my diet, so I came up with this and really liked it.   Very filling!  You can always add or subtract additional vegetables that you like, but I used what I had on hand.   My measurements below are not exact.  I just added what felt right at the time in my heart.  💓

Ingredients:

1/2 Pita Wrap (could always use a whole one)

1/2 Cup shredded Rotisserie Chicken 

1/3 Cup Cottage Cheese

Chopped Cucumber

Chopped Celery

Chopped Red Bell Pepper

Season heavily with: Onion Powder, Garlic Powder, Dill

Directions:

Mix all ingredients but Pita in a small bowl.   Spread on Pita.   Serve with side of your choice, I chose blueberries and it was the perfect compliment!

Blueberry Protein Balls

I've been making a version of these protein balls that are not IC friendly with peanut butter and mini M&M's (eek!), but I've been trying to make healthier choices and stop cheating on my IC diet as much.   I tried something a little different and they turned out delicious!  These are great for a quick morning breakfast, a post work-out snack, or a healthy dessert alternative.  I make a new batch the start of every week so I have them there for whenever I need.  

Ingredients:
1 1/2 Cup Almond Butter
1 Cup Oats
1/2 tsp Vanilla Extract
3/4 Cup Dried Blueberries
1Tbsp Honey
*Optional 1 spoonful flax/chia seed mix (for added health benefits)

Directions:

Add all ingredients to food processor and blend until well blended.   Roll into small balls.  Makes approximately 16 balls.  Store in refrigerator.

Chicken Noodle Casserole

Crowd pleaser alert!  This recipe is loved by everyone and is my go-to casserole to take to a friend for any number reasons... just had a baby, just lost a family member, recently had surgery ect.   I make it often for my own family as well.  Found from Dinner at the zoo.

 

Ingredients:

12 ounce Egg Noodles

4 Cups Cooked Chicken (Sometimes I use canned, sometimes I grab a rotisserie chicken )

2 Cans Cream of chicken soup or Cream Soup Substitute 

1 Cup Milk

1 Cup Shredded Cheddar Cheese (I often leave this out)

2 Cups Frozen Peas and Carrots or mixed vegetables

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

Salt and Pepper to taste

2 Tbsp Parsley

Directions:

Preheat oven to 350 degrees F. Coat 9"x13" pan with cooking spray.   Cook the egg noodles according to package directions.  In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, garlic powder, onion powder and salt and pepper to taste.  Place the noodle mixture in the prepared dish and cover with foil.  Bake for 30 minutes or until heated through.  Sprinkle wiht parsley and serve.