DAY 2: Chicken Zucchini Flips, Kale Chips, Green Salad

Chicken Zucchini Flips

  • ¼ cup onion, chopped

  • ¼ cup celery, sliced

  • 2 Tbsp butter

  • 1 can Healthy Valley Cream of Chicken soup

  • 1 chicken breast, diced

  • 2 eggs, beaten

  • ¼ cup + 3 Tbsp flour, divided

  • 2 Tbsp grated Parmesan

  • 1 tsp dried parsley

  • 1 tsp dried chives

  • ¼ tsp sea salt

  • 2 cups zucchini, shredded

Instructions

Melt butter in a large skillet; add chicken, onion, celery and cook until chicken is cooked through. Add soup; stir and heat through. In a medium bowl, combine eggs, ¼ cup flour, cheese, chives, parsley, and salt. Add zucchini; mix well. Mix 3 Tbsp flour and 3 Tbsp cold water. Stir into chicken mixture, stirring constantly until mixture thickens. Drop by ¼ cup measurement onto a greased griddle or skillet and flatten slightly; cook until browned. Turn and brown second side. Spoon chicken mixture atop each pancake.

Smoky Kale Chips

  • ½ bunch kale

  • 1 Tbsp olive oil

  • 1/8 tsp sea salt

  • ½ tsp smoked paprika

Instructions

Remove center rib from kale and tear leaves into 3-4″ pieces. Toss with olive oil, paprika and salt. Spread in a single layer on a baking sheet. Bake at 400° F 12-15 minutes.

Make green salad with ½ head red leaf lettuce, 1 carrot, 1 stick celery and ½ cucumber. Set aside ½ for Day 4. Serve remaining salad with choice of dressing.