This great chicken recipe was in the Summer 2010 issue. Here is what I did with it:

Leek, Chicken and Feta Stuffed Pita’s (serves 4)

• 2 tsp extra virgin olive oil
• 3 leeks (the white’s) – chopped
• 4 garlic cloves- minced
• 12 ounce boneless skinless chicken breasts- diced (you can use raw or cooked)
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 2 ounces Feta Cheese
• 2 tbsp Parmesan cheese
• 2 egg whites -
  
• salt and pepper to taste
• 4 whole grain whole grain wraps

1. Heat oil on skillet over medium heat and cook the garlic and leek until softened. 10 minutes.
2. Add chicken (if it’s raw, put your stove top on high). Cook.
3. Add dill, mint, salt and pepper.
4. Stir in Feta, Parmesan and the egg until well combined. Careful! You don’t want the egg to scramble so make sure you stir!
5. In a new DRY skillet on medium lay down your whole wheat wrap.
6. Covered 1/2 the wrap with 1/4 of the chicken mixture and brown on both sides.

ENJOY!

* Nutritional Information (with a Weight Watchers whole wheat wrap)

* You can lower the fat (and calories by using low fat cheese

Related posts:

1. Chicken Wrap – Part Two
2. Chicken Wrap – Part Three
3. Egg White Feta Quesadilla

Last year was a blast! O.K, fine maybe blast is not the right word- but Team Passover Challenge reported the following benefits:

• Weight Loss.
  
• Better Sleep.
• More Energy.
• Improvement in Skin.

YOU DO NOT HAVE TO BE JEWISH TO PARTICIPATE IN THIS CHALLENGE!

Many thousands of years ago, the Jews fled Egypt, they did not have time for their bread to rise – blah, blah, blah for 8 days once a year, Jewish people only eat unleavened bread – or something called Matzo.

The challenge is basically this- instead of replacing bread with Matzo (and horrible oil filled baked goods)- scrap all bread products for 8 days! Your bowels will thank you. For 8 days (Jew or not) let’s put the toaster away, seal up the rice, leave the potatoes in the crisper and eat lots of fruit, veggies and lean proteins!

THE PASSOVER CHALLENGE  RULES

• No white stuff (bread, rice, potatoes, pasta)
• No Brown stuff (yup even the whole wheat bread, brown rice and whole wheat pastas are out)
• Stick to Lean proteins like eggs, fish, chicken, lean beef, turkey and lean pork (for those that eat it)
• Fill up on vegetables, low fat dairy products and fresh fruits!
• Try as best as you can to avoid anything processed – if you have to open a box to eat it- avoid it.

I’m not going to lie- it’s a tough challenge. One you should be mentally prepared for if your going to take it on. But it’s only 8 days! You have your whole life to eat bread, pasta and potatoes. For 8 days, give your body a break! It will thank you – that I can promise!

We’ll start on March 30th and end on April 7th. Let me know if you want in!!!!

CLICK HERE TO SIGN UP!

Related posts:

1. The Passover Challenge – Breakfast Ideas
2. Passover Challenge
3. Passover Challenge Wrap Up

Have a look at how I changed the recipe! Apply these alterations to this one or something else you want to try!

She calls this one Kitchen-Sink Chicken Stew.

Here is what you’ll need:

• 4 large chicken breasts -bone in, skin on. (Martha used 8 chicken drumsticks)
• 1 Olive Oil (Martha used 2 tbsp of vegetable oil, I prefer olive and I tried to cut back)
• Large onion, diced
• 2 large carrots, chopped ( I added an extra carrot)
• 2 celery stalks, chopped ( I added an extra stalk)
• 3 garlic cloves, mashed
• Martha used russet potatoes, I omitted the starch.
• 1 pound collard greens, chopped
• 32 ounces V8 Juice (Martha used 48 ounces. I choose to cut back because I was a little afraid of the intense V8 flavor.)
• 16 ounces low sodium chicken broth
• 2 tsp Worcestershire Sauce
• 2 tsp White vinegar
• Cooked Quinoa ( Martha did no use Quinoa. I added some to replace the potatoes and make it a filling meal in a bowl)

Here is what you do:

1. Pour 1 tablespoon of In a large pot on medium/high.
2. Season the raw chicken with salt and pepper and add it to your pot. Sear – about 5 minutes a side.
3. 
4. Remove chicken from pot and add  carrots, garlic, onions, celery and collard greens.
5. Cook for 5 minutes, until onions are clear and greens are wilted.
6. Pour in your V8, chicken stock, worchestershire and add your chicken back in.
7. Bring to a boil and then simmer on low for 45 minutes to 1 hour.
8. Once the soup is done. Remove the chicken from the pot and take the chicken off the bone (it should fall off)
9. Add the chicken meat back into the soup.
10. Add in two tsp of white vinegar.
11. Serve! If you’re adding Quinoa, now is the time to do it. I use 2 ounces of already cooked Quinoa (I always have some in the refrigerator).

This is a great recipe because it keeps for a few days in your refrigerator. It’s a good one to bring for lunch and warm up in the microwave. It’s also nice to come home after a long day of work and have dinner ready.

*Nutritional Information  - Serves 8

Related posts:

1. Chicken Vegetable Soup
2. A Big Home Made Chicken Soup Hug
3. Cleansing Soup

Related posts:

1. Chicken Wrap – Part Two
2. Chicken Vegetable Soup
3. Chicken Wrap – Part Three

Asian Style Wrap

Related posts:

1. Chicken Wraps – Part One
2. Chicken Wrap – Part Three
3. Low Fat, Low Calorie Chopped Chicken Salad

Mexican Style Chicken Wrap:

Related posts:

1. Chicken Wrap – Part Five
2. Chicken Wrap – Part Two
3. Chicken and Feta Wrap

For this wrap I’ll either use barbecued chicken marinated in Franks Hot Wing sauce or brush with Emerald Essence. If I don’t have any prepared, I just use rotisserie chicken from the grocery store.

• 3 – 4 ounces white meat chicken
• 1 slice cooked turkey bacon
• 1 Tbsp grated Parmesan cheese
• 1 Tbsp light Caesar dressing
• Diced tomatoes
• Chopped romaine lettuce

*Nutritional Information – Without an actual wrap

Calories	Carbohyrates	Protein	Fat	Fiber
212	3.1	27.8	9.8	0

• Remember to have a look back at Chicken Wraps – Part One to find out about other ways to cook your chicken and the different types of wraps.

* 10326 Steps.

Related posts:

1. Chicken Wrap – Part Five
2. Chicken Wrap – Part Three
3. Chicken and Feta Wrap

Wraps can be whatever you want them to be!  They are easy, delicious and healthy!   But I love them because they are quick. Before I dive into a few of my favorite ways to make a wrap I want to give you the run down on the essentials.

You’ll need chicken for your chicken wrap so here’s how to get it quick and easy!

1. Buy a rotisserie chicken from the store and use the white meat.

2. Boil chicken breasts in a pot with a bouillon cube to add flavor

3. Barbecue a bunch of chicken breasts for the week and keep them in your refrigerator for such an occasion.

Now for your wrap! For a supper healthy option, you can use lettuce as your wrap. Butter Lettuce works great. You can also use a whole grain wrap or pita. My favorite is a Sonoma wrap.

• Here is the ‘wrap’ breakdown:

Type	Calories	Carbs	Protein	Fat	Fiber
Generic Whole Wheat Wrap	120	16	2	5	2
Generic Whole Wheat Pita	140	27	6	1.5	4
Sonoma Wrap	60	11	5	1.5	7
Butter Lettuce Leaf	2	.3	.2	0	.2

Stay tuned as I get into my favorite wrap recipes!

• 9222 Steps

Related posts:

1. Chicken and Feta Wrap
2. Chicken Wraps – Part Four
3. Heathy Breakfast Ideas

absolutely love Greek food. When I go out for Greek, I know I can keep it healthy without compromising on taste! It’s my little friend Tzatziki that makes it all o.k. Tzatziki is made with yogurt instead of heavy cream! It’s filled with dill, garlic and sometimes cucumber!

Related posts:

1. Healthy Choices In an Italian Restaurant
2. Turkey Burgers- Greek Style
3. Heathy Breakfast Ideas

Related posts:

1. Healthy Fish Sticks
2. Turkey Schnitzel
3. Healthy Chicken Nacho’s