Tuesday, September 16, 2014

Healthy BBQ Pulled Chicken and Creamy Broccoli Slaw Wrap

Once in a while I'll make something that I'll become obsessed with for a few weeks.  This wrap is my current obsession.  I won't tell you how many times I've eaten it in the last few weeks but just know that it's an unhealthy number. Well, I guess you can say it's a HEALTHY number considering that this wrap is made with very little ingredients and it's low calorie.  And the best part is, it takes very little time to prepare.  And you know me.  I'm all about saving time when it comes to meal prep and meal ideas.

This recipe is for a single serving but can easily be doubled or even tripled to feed your family.  I made this single serving because I eat different than my family does at times.  And experimenting with this recipe, I didn't know how it would turn out to be honest.  My family is not ones to be used as guinea pigs.  Trust me.  I've tried out new recipes and someone ended up eating a hot dog or cereal for dinner because they didn't like what I made.  So I figured I'd try it out myself and then eventually make it for the whole family.  I made the mistake of letting my husband taste this wrap and before I knew it, I was giving away half of it to him.  Needless to say, it was a winner!  So I thought I'd share it with you guys and hopefully you'll try it out…and thank me later :)


For Chicken:

  • 1-2 thin sliced boneless, skinless chicken breasts
  • 3-4 Tbsp. BBQ sauce
  • 1/2 tsp. garlic powder
  • 1/2 red onion, chopped
  • salt and pepper to taste
  • 1-2 wraps (wheat, corn, white…whatever you prefer)

For Slaw:

  • 1 Cup broccoli slaw
  • 2 Tbsp. light sour cream
  • 1 Tbsp. light mayo
  • 1/2 tsp. sugar


  • Combine all ingredients in a bowl and mix until well combined.  Place in the fridge while you prepare the chicken.


  • Place chicken breasts in a small saucepan.  Add in all other ingredients (reserving 1 Tbsp. BBQ sauce) and cover with water, about halfway. Turn on high and bring to a boil.  Lower to medium-high heat and cook until chicken is no longer pink, about 15-18 minutes. 
  • Take chicken out of the pot, and set on a plate. Turn heat on high and bring the water that's left in the pot to a boil, adding in another Tbsp. of BBQ sauce.  Cook until thick.  Remove from heat.
  • Shred chicken with a fork or place into a stand mixer for super easy shredding.  Place chicken back into the pot and stir to cover with BBQ sauce mixture.  
  • Place shredded chicken onto your wrap and top with creamy slaw. 
  • Enjoy!

Wednesday, September 3, 2014

Perfect Healthy Snack- Angel Eggs

Eggs are a staple in my diet and fitness.  They're a great way to get in some healthy fat and a good amount of protein.  I pretty much eat eggs on a daily basis.  If it's not at breakfast, they're hardboiled for a quick post workout snack.  But lets be honest.  If you eat something everyday, it does get a little tiresome and boring, right?  I don't know how some people stick to such a strict diet of eating the same thing everyday.  I could never do it.  I have to have some variety in my life.  Which is where these 'angel eggs' come into play.  I know, you're thinking, what the heck is an angel egg.  Well it's the opposite of a deviled egg.  Deviled eggs are delicious, no doubt about that.  BUT they're also full of unwanted fat and calories that I just don't want to be eating.  Perhaps that's why they're called DEVILed eggs?  Because they're evil when you're trying to watch your waistline? Hmmm.  Food for thought, right??

Unlike a deviled egg, these eggs aren't mixed with mayonnaise.  I replaced the mayo with some greek yogurt and cottage cheese to up the protein in them and cut out all the unnecessary junk.  And you won't even miss the mayo, I promise!  These are delicious, creamy, and a great way to spruce up eggs if you're getting a little tired of the same old scrambled or hard boiled eggs.


  • 4 large hard boiled eggs
  • 2 Tablespoons cottage cheese
  • 1 Tablespoon plain greek yogurt
  • 1 tsp. yellow mustard
  • salt and pepper to taste
  • paprika (for garnish, optional)


Cut each egg in half.  Place 2 yolks in a bowl and discard the other two.  Place whites on a plate.

Blend together the two yolks, cottage cheese, greek yogurt, mustard, salt, and pepper.  Mix until smooth and the lumps are gone.  

Place filling in a ziploc bag and snip the end off.  Pipe the yolk mixture into each egg white half. Sprinkle with paprika.


Nutritional Information:
(1 Serving=2 egg halves)
Calories: 58
Fat: 3g
Carbs: 2g
Protein: 6g