Whew, what a weekend!! I made the decision to stop putting off the changes I’ve been wanting to make in my life, in reference to my health and activities, and my 32nd birthday was the turning point for me. Exercise has never been my favorite past time, but with age comes changes to the body and metabolism that I am not prepared to let take over. Not only am I not a fan of exercise in general, but running specifically.
Well folks, that has all changed. That doesn’t mean that I now like to run, but I have joined a running group and made the decision to start training to run a half-marathon. I know, crazy. Especially for a non-runner such as myself. But, combining that with the gym three days a week and yoga once a week for the next 7 weeks, I figure I’m bound to start seeing some results on the scale and with my clothes. Right?
Of course, I know that exercise alone isn’t going to cut it, I also have to continue trying to prepare healthy meals. And when I saw the recipe for this chicken salad stuffed pepper, I knew that it would be a great after-run lunch. At only 92 calories, I’d say it fits the criteria!
Chicken salad can be viewed as not-so-healthy because of the mayo, but this particular recipe uses light mayo, and not a lot of it, and I would venture to say that you could even use fat-free greek yogurt. I found this to be a very satisfying meal with a good deal of flavor. I’m having it again for lunch today, and will be making it often in the future as well.
I look forward to all of the changes happening in my life, and to sharing the great recipes that accompany me on this journey to a healthier lifestyle. If you are interested in the happenings in my personal life, feel free to visit my personal blog as well!
Chicken Salad Stuffed Peppers
Makes 6 servings, 92 calories each!
12 oz cooked boneless, skinless chicken breast, cubed
- ¼ cup scallions
- ¼ cup diced celery
- ½ cup light mayo or miracle whip
- 1 Tbsp fresh chives, chopped
- 1 tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp black pepper
- 3 large bell peppers, any color, cut in half lengthwise with seeds and membranes removed
- cayenne pepper (to taste)
- In a large bowl, combine the chicken, scallions, and celery.
- In another bowl, mix the mayo, chives, Dijon, salt and pepper until well combined.
- Stir the mayo mixture into the chicken mixture and mix well. Season with cayenne pepper, if desired.
- Stuff each pepper half with the chicken salad mixture, and enjoy!
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