Tzatziki Chicken Salad & June SRC Reveal

The Secret Recipe Club (secretly) pairs bloggers up with each other every month.  We can pick ANY recipe that our assigned blogger has ever made, take it and try to make it ourselves.  Everyone reveals their partner and the recipe on the same day so we can all see what has been made!  This is now the fifth month I’ve participated and I love it.  It’s a great way to meet new bloggers, try new recipes, and get others to try yours too!
Secret Recipe Club
This month, I was given the assignment to try a recipe from Christy who is the beautiful and amazing woman behind the blog Life of a Modern Housewife.  Christy started her blog after moving to South Carolina all the way from Texas when she went from a full time job to becoming a housewife.  I loved looking through Christy’s recipes, “Motivational Mondays”, and stories about her princess pup Sadie Mae (not to be confused with my very own princess pup Stella May!).

After searching through so many fun recipes, I decided to go with Christy’s  Tzatziki Chicken Salad because I thought it was so creative.  I never would have thought to make a Chicken Salad this way, but I’m so glad I did.  It’s delicious.  Instead of eating the chicken salad with pita chips, I wanted to put together a nice sandwich with lettuce, tomato, and a slice of Havarti Cheese on a toasted Wheat Bun.  Dave and I devoured this chicken salad sandy for dinner and even for lunch over salad the next day.  YUM!

Tzatziki Chicken Salad Sandwiches

Ingredients:

1 (6oz) container Fat Free Plain Greek Yogurt

Fresh Lemon Juice from 1/2 a lemon

1 tsp dried Dill (or use 2 tsp fresh!)

Salt and Pepper to taste

1 Cucumber, seeded and shredded with a grater

1 Garlic Clove, minced

1/2 Jalapeno, seeded and finely diced (optional)

4 Chicken Breasts- cooked then shredded (I boiled mine first)

Instructions:

Combine all ingredients into a bowl (except the chicken) and stir with a whisk.  Add chicken, toss to coat.  Serve on a whole wheat bun, in a wrap, over salad, with pita chips, or whatever you’d like! 

Recipe slightly adapted from:  Life of a Modern Housewife

I thought the grated cucumber looked so pretty

I thought the grated cucumber looked so pretty

All sauced up and ready to go.

All sauced up and ready to go.

In goes the chicken

In goes the chicken

This recipe was obviously very easy, but it was such a refreshing spin on your normal boring old chicken salad.  I left the onions out because I’m not a huge fan of raw onions (especially for lunch at work!) and also used more chicken so it wasn’t too creamy/saucy.  I was excited too, since this was a healthy recipe that Christy found from Cooking Light.

... and onto a delicious sandwich!

… and onto a delicious sandwich!

Take a minute or two to check out some of these drool-worthy recipes from today’s big reveal!  Some of them sound so yummy…



Quick Beef & Yogurt Sauce

Along with my new Weight Watchers App comes a whole slew of new recipes to drool over.  You’d be surprised, there are so many that actually sound REALLY good.

I was on my own for dinner last night.  What to do?  My first instinct is to make something with Shrimp or Mushrooms (two of the only things Dave doesn’t eat!)  but this recipe came up on my WW app and it was calling out my name.

The best part about this recipe is that I only had to buy 1 thing from the market- fresh mint.  I’m sure you’ll be seeing some kind of fresh Mojito recipe or some other minty things coming soon!

Quick Beef & Yogurt Sauce

Recipe Adapted from:  Weight Watchers
Makes:  1 Cup Beef & 1/4 cup Yogurt Sauce per Serving (5 Points)
Ingredients:
1/2 lb uncooked 93% lean Ground Beef
1 teaspoon Minced Garlic
3/4 teaspoon Cumin
1/4 teaspoon Sea Salt & 1/4 teaspoon Sea Salt, divided
1/8 teaspoon Black Pepper & 1/8 teaspoon Black Pepper, divided
1 cup Non-Fat Greek Yogurt, plain
1/2  cup Cucumber, diced
2 Tablespoons fresh Mint Leaves, chopped
Directions:
1.  Heat a large skillet on medium-high heat.  Add beef, garlic, cumin, 1/4 teaspoon salt & 1/8 teaspoon pepper.  Cook, stirring and chopping often until browned.  *You can use fresh or frozen beef.  I used frozen and shredded the cooked portion with 2 forks, and then flipped the patty over and repeated until it was completely chopped*
2.  In a small bowl, stir together Yogurt, Cucumber, 1/4 teaspoon Salt & 1/8 teaspoon Black Pepper.  Stir 1/2 of the Mint in also.
3.  Serve beef topped with yogurt sauce and sprinkled with remaining mint in a mini-whole wheat Pita or tortilla. (I used Thomas’ Pita Pockets, add 2 points)

The reviews on WW on this recipe complain that it’s not spicy enough or too plain.  Personally, I thought it was a nice break from my typical super-spicy meals.  I really liked this recipe, and had the 2nd serving for lunch!

This is what the app looks like! It’s so clean and nice.

In my adaptation of the recipe, I only made 1/2 the meat (instead of 4 servings) but made the full amount of sauce.  I definitely didn’t use the full 1/4 cup of the sauce for each of my servings but I wanted to have some leftover for dinner or lunch later this week.

MMM!

I also sauteed up some Yellow Squash to eat alongside this dish.  It was so yummy!  I cut up 2 squashes, sprayed a pan with Cooking Spray, and sprinkled with salt & pepper.  I let it cook over medium-high heat flipping occasionally until they became soft and browned on both sides.

Stelly found a dropped piece of Squash and ate it! She was guarding it so I wouldn’t take it away