Creamy Cucumber Salad

 Ingredients:
1 medium red onion (roughly diced)
2 medium cucumbers (peeled, sliced 1/2 in thick & halved)
1/2 green pepper (thinly sliced & cut in 1 in strips)
2 large tomatoes (seeds removed & diced)
2 tablespoons white vinegar
1/2 cup mayonnaise
1 tablespoon dried parsley flakes
4 tablespoons granulated sugar
1 teaspoon seasoning salt (to taste as desired)
1 teaspoon dried dill

Directions:
 Peel & slice cucumbers in 1/2 in thick slices. Then half ea slice & transfer all slices to a large bowl.  Dice red onion, add to the bowl. Quarter tomatoes, remove seeds, dice the tomato and add to the bowl. Thinly slice 1/2 green pepper, cut into 1 in strips and add to the bowl. Toss veggies. Add all remaining ingredients and mix well.  Refrigerate at least 2 hrs, stir after 1 hour.  

 

 Note: Cucumber sliced to thin may wilt, to maintain crunch 1/2 in thick is recommended.  Will salad may appear dry at first it will have a creamy texture by the time you serve!  Feel free to share!

Bean Pot Chicken Fajitas

Ingredients:
16 ounce package of fresh chicken breast tenders, boneless and skinless
1 cup low sodium chicken broth
2 tablespoons Southwest Chipotle mix
1 medium green pepper, sliced into strips
1 medium red pepper, sliced into strips
1 medium yellow pepper, sliced into strips
1 medium onion, sliced
4 tablespoons Southwest black bean and white corn salsa
4 tablespoons fat-free sour cream
4 tablespoons shredded cheddar cheese
4 Buena Vida low-carb tortilla shells

Directions:
Place chicken tenders, chicken broth and dip mix in bean pot. Microwave 10 minutes.
Add vegetables and continue to microwave 10 more minutes or until vegetables are tender. Serve on a low carb tortilla shell with salsa, cheese and sour cream.

Nutritional information per serving (includes cheese, tortilla shell, sour cream and salsa):
Calories: 260
Carbs: 17g
Fat: 5g
Protein: 36g
Sugar: 3g
Sodium: 487