Avocado Chicken Salad

Makes 4 Servings (serving size: 1 cup salad and about 1/2 cup chips)

345 Calories
21 grams Fat
19 grams Protein
20 grams Carbs
4 grams Fiber


Ingredients:

2 tablespoons olive oil
2 tablespoons fresh lime juice
3/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup chopped fresh cilantro
3/4 cup refrigerated salsa
1 ripe avocado, peeled and chopped
3 ounces tortilla chips

Preparation:

Combine first four ingredients in a medium bowl, stirring with a whisk.  Add chicken and cilantro; toss to combine.  Gently fold in salsa and avocado.  Serve with chips.

Cheesy Meat Loaf Minis

Taken from My Recipes.com

Yields 6 Servings
Calories: 254
Fat:  11.4 g
Protein: 28.3 g
Carbs: 11.1 g
Fiber: 0.9 g
Sodium: 607 mg
Calcium: 150 mg
Iron: 2.6 mg


Ingredients:

1 ounce fresh breadcrumbs (about 1/2  cup)
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces white cheddar cheese, diced
1 1/2 pounds ground sirloin
1 large egg, lightly beaten

Preparation:
1. Preheat oven to 425.
2.  Heat a skillet over medium-high heat.  Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3.  While breadcrumbs cook, heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add onion and garlic; saute 3 minutes.  Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients.  Shape into 6 (4x2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each.  Bake at 425 for 25 minutes or until done.