BLT Pasta Salad

We made this for dinner over the summer and it was just delicious. Since we're still watching our carbs at dinner and not eating more than 3oz. at a dinner, I have to admit it wasn't that much and I wish we could have had more pasta - but it was still delicious! In order to make it a complete meal for us with our protein, I also added some shredded chicken to this. I have to say, having that chicken really helped us not feel so deprived from having less pasta.


This will be a great recipe you'll want to make this upcoming spring or summer for your cookouts and parties. Thanks to Skinny Taste for this great recipe!
4 oz. dry ditalini, boiled and drained
4 slices bacon
10 oz. cooked, shredded chicken
12-16 cherry tomatoes, sliced in half
4 tbsp Mayo
Pepper
1 bag baby spinach


BLT Macaroni Salad with Realistic Eat Changes


Cook your bacon on the stove top and drain on paper towel.

When the pasta is boiled and drained, the bacon is done, and the chicken is shredded, toss all ingredients together and plate. In order to ensure the proper amount on each plate, we prepped this in two separate bowls with the proper oz. of pasta and chicken. So each serving got 2 T of the low fat mayo, 2 slices of bacon, 3 oz. pasta, 5 oz. chicken and half a bag of spinach and half the tomatoes.

So yummy!

So Simple, yet so Delicious!

One of the things we love to eat for dinner in our house is salads. But when we do salads, we always mix it up. Most of the time, it ends up being a bed of mixed greens with our entree on top. It bulks up dinner, adds some veggies, and is really a filling meal.

We made this dish this past summer and it was so fresh and flavorful and good that we keep talking about making it again.

This dish will certainly get your taste buds ready for spring/summer!

Green Bean Salad with Egg

1 pound of green beans trimmed and cleaned
4 hard boiled eggs, sliced
2 tomatoes chopped
6 oz. cooked Yukon gold potato or other potato
homemade vinaigrette
green onion or chives

Steam your green beans and let cool a bit. Plate the beans with the hard boiled egg - two per dish - 3 oz. of potato, tomato and drizzle with your dressing.Sprinkle green onion or chives on top. ENJOY!