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Chicken Ranch Lettuce Cups
Ingredients:
2 cups shredded rotisserie chicken (skin removed)
3–4 tbsp ranch dressing (store-bought or homemade)
8 large romaine lettuce leaves (washed and dried)
2 tbsp grated Parmesan cheese
Optional: garlic powder, black pepper, smoked paprika, or red pepper flakes to taste
Instructions:
1. In a medium bowl, mix the shredded rotisserie chicken with ranch dressing. Stir until evenly coated. Add optional seasonings if desired.
2. Lay out romaine leaves on a serving plate. Spoon the chicken mixture into each leaf.
3. Sprinkle with grated Parmesan cheese and a little extra black pepper if desired. Serve immediately as a light lunch, snack, or party appetizer.
Nutrition (Per 2 lettuce cups – serves 4)
Calories 210 cal
Protein 20 g
Fat 14 g
Carbs 3 g
Fiber 1 g
Net Carbs 2 g
Tuna Salad Stuffed Peppers
Ingredients
2 cans tuna in water, drained (5 oz each)
3–4 tbsp avocado mayonnaise (or to taste)
1 tsp Dijon mustard
Salt & pepper, to taste
2 large bell peppers, halved and cored (red, yellow, or orange)
Instructions:
1. In a mixing bowl, combine the drained tuna with mayo, Dijon mustard, salt, and pepper. Mix until well combined and creamy.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Pat dry if needed.
3. Spoon the tuna salad into each pepper half, dividing evenly. You can top with cracked pepper, paprika, or chopped herbs if desired.
4. These are perfect for a quick lunch, light dinner, or a protein-packed snack. Store leftovers in the fridge for up to 2 days.
Estimated Nutrition (Per 2 stuffed pepper halves – serves 2)
Calories 240 cal
Protein 26 g
Fat 14 g
Carbs 6 g
Fiber 2 g
Net Carbs 4 g
Chicken Avocado Salad Bowl
Ingredients (Serves 1–2)
1 cup pre-cooked rotisserie or grilled chicken (shredded or diced)
½ avocado, sliced or mashed
2 cups mixed greens or spinach
½ cup cherry tomatoes, halved
1 tbsp olive oil
1 tsp lemon juice (or more to taste)
Salt & pepper, to taste
1–2 tsp balsamic glaze (optional, for drizzle)
Instructions:
1. In a bowl, layer the mixed greens or spinach.
2. Top with chicken, avocado, and cherry tomatoes.
3. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.
4. Drizzle a small amount of balsamic glaze over the top for added flavor and a touch of sweetness.
5. Enjoy immediately as a fresh, balanced meal!
Nutrition (Per serving, serves 2)
Calories 350 cal
Protein 25 g
Fat 22 g
Carbs 8–10 g
Fiber 4 g
Net Carbs 6 g
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