I spend Sunday’s prepping. It sets us up for the week and saves me time in the kitchen later. I decided to try some new things this week, like The Pound Droppers’s Big Mac Salad, and a recipe I threw together for Buffalo Chicken Salad. That recipe will be at the end of this post.
So, here is what I got done today!
First, water dispenser was filled.
We cut the cord to plastic water bottles a while ago and haven’t looked back!
Next up, I prepped all the ingredients for the Big Mac Salad and bagged them up. 2 portions for dinner tomorrow night, and 2 more for my lunches this week. I made the Thousand Island Dressing for it as well. Forgot a pic.
Then, I prepped the stuff for taco night on Tuesday. We have taco meat in the freezer, so I just have to thaw it and heat it up.
I am working on a pineapple chicken recipe for later this week, so I prepped the veggies…red pepper, onion and green onions.
We are having a vegetarian cauliflower gnocchi this week with a hearty veggie tomato sauce, so I cut up the veggies for that.
Plus, I made guac, boiled eggs, and chopped veggies for quick snacks.
Now, for the Buffalo Chicken Salad (which is zero points), here is what you will need:
1 large boneless, skinless chicken breast.
Put that in your Instant Pot with 1c of chicken broth.
Add a sprinkling of Ranch Seasoning and dried parsley.
Seal your pressure cooker, and cook for 15 minutes (my chicken was still mostly frozen), and then Natural Pressure release for 20 minutes.
You can cook the chicken however is easiest. Instant Pot is not required.
Once the chicken breast is done, shred it. I put mine in a bowl and take my hand mixer to it. Easy peasy.
Now, here is what you will need for the salad.
More ranch seasoning.
Nonfat Greek Yogurt (I have recently discovered that it does NOT bother my lactose intolerance).
1 large rib of celery (or 2 small) and 2 green onions.
Now…add 1/2c of the hot sauce to the chicken. This ingredient is a Your Mileage May Vary Ingredient. I like mine on the spicier side.
Next, add 2 tablespoons of ranch seasoning.
Chop your celery and green onions and throw them in.
Add 1/2 c of nonfat Greek yogurt.
And stir to combine.
I planned to have this for lunch three times this week, so I measured out 3 equal portions.
Here is the finished salad. It is yummy. I will have it with veggies or on a low carb wrap.
This is an easy zero smart point lunch, or is great for a dip. Or even for pot luck. Or just out of the bowl with a spoon. 😂
Do you prep ahead?
Recipe: Buffalo Chicken Salad
- 1 large boneless, skinless chicken breast, cooked and shredded
- 1/2c hot sauce
- 2 tablespoons Ranch Seasoning
- 1/2c nonfat Greek yogurt
- 1 large rib of celery, chopped
- 2 green onions, chopped
Add all ingredients to your shredded chicken breast, stir and chill.
Makes 3 servings at zero Smart Points per serving.