Chicken Salad

Ok, look no further. I have, hands down, the best chicken salad recipe EVER. I just stand around in my kitchen eating it with a fork once I’m done making it. The entire family loves it, and it has been a huge hit at BBQ’s with friends.

Ingredients:

• 4 cups chopped, cooked chicken (I cheat and use a rotisserie chicken)
• 3/4 cup mayo
• 3 green onions, chopped
• juice of 1/2 lemon
• 1 tsp dried dill or 2 tsp fresh dill
• 1.5 tsp dijon mustard
• 1/2 tsp sea salt (taste and see if you need more at the end)
• 1/2 tsp ground black pepper

Method:

Combine all ingredients in a large bowl.  Enjoy!

Classic Tuna Casserole

Get ready for nostalgia.

Brace yourselves. This is AMAZING. It truly tastes like tuna noodle casserole, and the textures all come together really well for this recipe! I don’t usually incorporate canned food into my recipes, but I made an exception here to capture the flavor of the casserole of my youth. The net carbs for each serving is 7g. This works well for my macros as a serving is quite large and is a complete meal.

Ingredients:

• 1 bag cauliflower rice (from Trader Joes) or one riced cauliflower.
• 1 can cream of mushroom soup.
• 2 14oz can mushrooms well drained (use only one can if you don’t really love mushrooms)
• 1/2 cup heavy whipping cream or sour cream OR 2/3 cup sour cream
• 2/3 cup frozen peas
• 4 cans (5 oz each) tuna
• 1 cup  and 1/2 cup finely shredded cheddar cheese
• 1/4 tsp ground black pepper
• 1/2 tsp sea salt

Preheat the oven to 400 degrees.

Microwave the riced cauliflower for seven minutes. Stir in remaining ingredients except for the 1/2 cup of cheddar cheese. Spread the mixture into a casserole dish. Sprinkle with remaining cheese. Bake for 20 minutes.

Makes 6 LARGE servings.