#lightmeals

Tzatziki Chicken Salad Ingredients: 1 medium cucumber, finely grated 3/4 cup plain Greek yogurt 2 tablespoons fresh dill, chopped 1 tablespoon lemon juice 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 cooked rotisserie chicken, shredded 1/2 red onion, diced Directions: Grate the cucumber, wrap it in a paper towel or tea towel, and gently squeeze out the excess moisture. In a medium-sized bowl, combine the grated cucumber, Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Stir until well blended. Shred the rotisserie chicken into bite-sized pieces and add to the bowl along with the diced red onion. Toss everything together until evenly coated in the tzatziki sauce. Serve on pita bread with fresh sliced tomato and red onion, with crackers, pita chips, or over a bed of lettuce. Store any leftovers in the refrigerator. Prep Time: 15 minutes Cooking Time: 0 minutes Total Time: 15 minutes Kcal: 220 kcal per serving Servings: 4 servings This Tzatziki Chicken Salad offers a delicious blend of creamy Greek yogurt, refreshing cucumber, and fragrant dill, creating a light yet satisfying meal. The tender rotisserie chicken absorbs all the fresh flavors, while the lemon juice and garlic add a touch of brightness. The crisp red onion adds a subtle crunch, making this salad a delightful balance of texture and taste. Perfect for serving on warm pita bread, as a topping for crisp lettuce, or paired with crunchy pita chips, this Tzatziki Chicken Salad is both versatile and simple to make. It's an excellent option for a healthy lunch, light dinner, or meal prep, packed with fresh ingredients and wholesome flavors.

TL;DR — Prince Street Pizza squares are the 💣 Do you prefer corner or edge slices? ¶ The other day I joined @SeanTaylorUS in his #31DaysOfPizza project, which he’s been doing every year in October (#NationalPizzaMonth) SINCE 2002. 🙌 Sean’s goal is to eat at least one slice 🍕 from a different pizzeria each day, with at least one guest/friend/person. ¶ We met at #PrinceStreetPizza, where THE move is to go for one of their square slices. Any other pizzeria, we’d all be raving about their regular round #pizza, which is really quite good, actually, but the squares so eclipse it that if you’re having only one slice, which I was, you’d be a moron not to rock the rectangle. ¶ Sean ordered one each of the “Prince Perfection” (plain Sicilian) and the “Spicy Spring” (fra diavolo sauce and oodles of pepperoni). ¶ I had a #lightmeals vibe that day so I went with a single Prince Perfection—just cheese and sauce. But this is CRUCIAL: I asked for an edge slice. Not a corner. ¶ We waited, staked out a place at one of the ledges, and shot the breeze. I explained how I’d transitioned over the years from a corner connoisseur to an edgier guy. On pies like Prince Street’s, with a relatively thick border, you just get too much naked crust. I’m not even one of these economy-of-pizza dudes calculating square-inch coverage of cheese and sauce, I just want more balance. ¶ They called Sean’s order, he grabbed it, and we kept chatting while we waited for mine.… ¶ “Plain Sicilian!” ¶ Aha! … But … the woman behind me in line grabbed it before I could swim through the crowd to the counter. ¶ No biggie. I’ll just wait for the next… ¶ “And another plain Sicilian!” ¶ I stepped up to grab… UGH. Lady, you nabbed my edge slice! ¶ But, again, no biggie. Reframe the situation is what I did. This was a chance to try a corner slice again and evaluate whether I really did prefer edges. ¶ And, yes. Yes, I do. ¶ How ‘bout you? Corner or edge? Comment here and/or take the poll in my IG Story! ¶ #hastalapizza #😊🍕✌️ (at Prince St. Pizza)

Easy Spinach Salad with Apples, Walnuts, and Feta Ingredients: 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 (5-ounce) bag baby spinach (about 5 packed cups) 1 large tart apple, such as Granny Smith or Honeycrisp, cored and thinly sliced (about 1 1/2 cups) 4 ounces feta cheese, crumbled (about 1 cup) 1/2 cup walnuts, toasted and coarsely chopped Directions: In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well blended. Add the baby spinach and toss gently to coat in the vinaigrette. Add the sliced apple, crumbled feta, and toasted walnuts, then toss gently once more to combine. Serve immediately for the best texture and flavor. Prep Time: 10 minutes | Total Time: 10 minutes Kcal: 270 kcal | Servings: 4 servings Fresh and nutritious, this Easy Spinach Salad with Apples, Walnuts, and Feta combines a perfect balance of textures and flavors. The baby spinach leaves are tender, the apples add a crisp sweetness, while the toasted walnuts bring a rich, nutty crunch. Topped with creamy crumbled feta and a tangy apple cider vinaigrette, this salad is deliciously refreshing and packed with nutrients. Ideal as a quick lunch or a healthy side, this salad is versatile, allowing easy substitutions or additions like dried cranberries, pumpkin seeds, or a sprinkle of fresh herbs. Its vibrant colors and irresistible flavor make it a crowd-pleaser for any meal, from casual gatherings to elegant dinners. Enjoy the taste of autumn in every bite!

Lemon Orzo Salad Ingredients: 1.5 cups orzo, uncooked 1/2 English cucumber, sliced and quartered 1 cup cherry tomatoes, halved (or quartered if large) 1/2 cup pitted Kalamata olives, halved 1/4 cup fresh parsley, minced 2 tbsp fresh basil, minced 2 tbsp fresh mint, minced 2 tbsp high-quality olive oil Zest and juice of 1 lemon Parmesan cheese shavings, for garnish Salt and pepper, to taste Directions: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, following package instructions. Drain and rinse with cold water, then transfer to a large mixing bowl. While the orzo cooks, prepare the vegetables and herbs by quartering the cucumber, halving the cherry tomatoes and olives, and mincing the fresh parsley, basil, and mint. Add the cucumber, tomatoes, olives, parsley, basil, mint, olive oil, lemon zest, and lemon juice to the mixing bowl with the orzo. Season with salt and pepper to taste, and mix well to combine. Transfer the salad to a serving dish, if desired. Top with shaved Parmesan cheese and serve immediately. Prep Time: 15 minutes Total Time: 15 minutes Kcal: 180 kcal per serving Servings: 6 servings The Lemon Orzo Salad combines zesty lemon, fresh herbs, and juicy tomatoes with tender orzo pasta for a refreshing and satisfying dish. With added textures from crisp cucumber and briny Kalamata olives, this salad offers a delightful balance of flavors that bring the essence of summer to your table. Ideal as a light meal or a side dish, this Lemon Orzo Salad is quick to make and full of fresh ingredients. Each bite is bursting with Mediterranean-inspired flavors, making it a perfect choice for gatherings, picnics, or everyday enjoyment.

Easy Cucumber Shrimp Salad Recipe- Refreshing & Light

These light meals are made by a Michelin chef and are perfect if you’re on GLP-1 medications. They are easy on your stomach, high in protein, and ready to eat. Even when your appetite is low, these meals are tasty and simple to enjoy.

These light meals are made by a Michelin chef and are perfect if you’re on GLP-1 medications. They are easy on your stomach, high in protein, and ready to eat. Even when your appetite is low, these meals are tasty and simple to enjoy.