Seafood Pasta Salad

Seafood Pasta Salad

Serves 6

INGREDIENTS

10 oz MACARONI, COOKED, ENRICHED

1 lb ATLANTIC COD, COOKED, 2 cups of any seafood will work

1/2 cup ONION, RAW

1 medium RED PEPPER, SWEET, RAW

1/4 cup BASIL, FRESH

1/4 cup PARSLEY, RAW, chopped

1/2 cup SALAD DRESSING, ITALIAN, DIET

1/2 tsp MUSTARD, PREPARED, YELLOW

1/2 cup GREEN LEAF LETTUCE, RAW

2 large TOMATO, RED, RIPE, RAW

DIRECTIONS

Cook pasta according to package directions, omitting salt and oil. Drain and place in a large bowl.

Add remaining salad ingredients to pasta. Stir to combine.

In a small bowl, whisk together salad dressing and mustard. Gently stir into the pasta mixture.

Cover and refrigerate for several hours. Serve at room temperature or chilled.

For  presentational value, line the serving bowl or a platter with lettuce, fill with pasta, and top with tomato wedges.

193 calories

21g protein

21g carbs

3g fat

Chicken Salad

Chicken Salad

4 Servings

INGREDIENTS

6 oz CHICKEN BREAST, BONELESS, RAW, MEAT ONLY

2 cups CELERY, RAW

1/2 cup CHICKPEAS, CANNED (GARBANZO)

1/2 cup KIDNEY BEAN, CANNED

1 cup SALSA, RTS

6 cups LETTUCE, COS OR ROMAINE, RAW

4 tsp OLIVE OIL

1 tsp CHILI POWDER

2 cloves GARLIC, RAW

DIRECTIONS

In a non stick saute pan add oil, diced chicken, celery, chili powder and garlic. Cook until chicken is browned, then add chickpeas,

kidney beans, and salsa. Simmer for 10 minutes; until beans have softened. Pre-arrange a bed of lettuce each serving plate. Remove saute pan from stove and let stand for 5 minutes to cool. Spoon chicken and vegetables over lettuce. Serve.

190 Calories

15g protein

20g carbs

6g fat