xiaoxl/recipe_data huggingface dataset:
Basic Vegetable Stock
Category: soups-stews-and-chili
By Stan Webber

This is a good basic stock, and is perfect for vegetarians!

Ingredients:
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2  bay leaves
1 teaspoon salt
2 quarts water

Directions:
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 cups

Calories: 37.4
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 5.9 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Sodium: 226.6 mg
Colorful Salmon Salad


Ingredients:
salmon fillets, low sodium soy sauce, garlic powder, dried dill, yellow bell pepper, purple onion, sunflower seeds, strawberries

Directions:
Preheat oven to 350°F Line baking sheet with parchment paper. Place salmon on baking sheet skin side down. Drizzle 2T soy sauce and sprinkle 1t garlic and 1T dill on top. Bake for 10 minutes.
Remove from oven. Drizzle with remaining soy sauce and sprinkle with remaining garlic and dill. Return to oven and cook for another 8 minutes.
Toss spinach, bell pepper and onion. Add cheese, sunflower seeds and strawberries and toss gently. Place salmon on top with balsamic vinegar and serve.
Roast Pork with Maple and Mustard Glaze
Category: main-dish
By Ann

Roast pork is great for Christmas. Try this recipe. You'll love it.

Ingredients:
2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour.  Remove from oven, and let rest about 10 minutes before slicing to serve.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 289.8
Fat: 8.2 g
Saturated fat: 3 g
Carbohydrates: 28.4 g
Sugars: 23.5 g
Protein: 24.4 g
Cholesterol: 68 mg
Sodium: 521.8 mg
Easy Mexican Dip


Ingredients:
light sour cream, avocados, lemon juice, lettuce, tomatoes, cheese

Directions:
Mix the sour cream and the taco seasoning mix together in a small mixing bowl.
Pour the cream into a shallow serving dish.
Mash the avocado with a little lemon juice and layer it gentley over the sour cream layer.
Top with some shredded lettuce, chopped tomatoes and grated cheese. The measurements given were estimates as I just make the dish to taste. Just use a light layer of the toppings.
As a variation you can use a layer of mashed refreid beans spread over the dish before the layer of seasoned sour cream.
refrigerate until required and serve with plenty of corn chips.
Shortbread Crust


Ingredients:
all-purpose flour, sugar, butter, margarine

Directions:
Mix all ingredients together until crumbly.
Press into bottom and sides of 9 inch pie plate,
Brush with egg yolk.
Bake in 350°F (180°C] oven about 15 minutes until lightly browned.
Cool and fill.
Green Beans with herbs


Ingredients:
green beans, water, butter, onion, celery, garlic, rosemary, basil

Directions:
Place beans and water in sauce pan and bring to a boil., Cook for 6-8 minutes or until crisp-tender., Drain and return to pan., Add remaining ingredients to pan., Cover and cook for 4-6 minutes or until vegetables are tender.
Best Roasted Mushrooms


Ingredients:
fresh mushrooms, garlic cloves, extra virgin olive oil, fresh rosemary, fresh sage, fresh parsley

Directions:
Oven 350.
~ Wipe mushrooms clean with damp cloth and chop no larger than 2 inch pieces (remember they shrink when cooked]. Set aside.
~ In a bowl large enough to hold mushrooms combine oil, garlic, rosemary, sage, parsley vinegar, salt and pepper. Toss in mushrooms until well coated and pour into baking dish (9x9 works great] sprayed with cooking spray.
~ Bake for 30-40 minutes stirring  occasionally.
Watermelon Gazpacho
Category: soups-stews-and-chili
By USA WEEKEND columnist Pam Anderson

Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation.

Ingredients:
2 cups 1/4-inch-diced watermelon
2 cups orange juice
2 tablespoons extra-virgin olive oil
1  seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced  (Optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Directions:
Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Yields: 6 servings

Calories: 110.2
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 16.4 g
Sugars: 11.6 g
Dietary fiber: 1.3 g
Protein: 1.8 g
Sodium: 3.1 mg
Creamy Skillet Chicken and Noodles


Ingredients:
chicken breast, onion, chicken broth, mafalda pasta, lemon-pepper seasoning, parsley

Directions:
Spray 12-inch skillet or Dutch oven with nonstick cooking spray.
Add chicken and onion, cooking and stiring over medium heat for 4 to 6 minutes.  Chicken should be browned and onion tendered.
Add all remaining ingredients, except parsely, and mix well.
Bring mixture to a boil.
Reduce heat, cover and simmer for 15 to 18 minutes, or until vegetables and noodles are tender.
Sprinkle with parsely if desired.
Mock Baklava -- Kataifi


Ingredients:
granulated sugar, water, honey, ground cinnamon, lemon zest, butter, margarine, walnuts

Directions:
Preheat oven to 375°F.
Combine first 5 ingredients in a saucepan.
Gently boil for 15 minutes or until syrupy.
Place shredded wheat halves in a single layer in a shallow baking pan; drizzle with butter or margarine.
Bake in oven 10 minutes or until lightly browned, stirring once.
Sprinkle half of the nuts over the bottom halves of the biscuits & drizzle with half of the warm syrup.
Replace top halves & drizzle with the remaining syrup.
Spoon excess syrup over biscuits until absorbed.
Top with remaining nuts.
Serve warm topped with whipped cream.
Yummiest Chocolate Chip Cookies


Ingredients:
shortening, butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, chocolate chips

Directions:
Preheat oven to 375 degrees and grease cookie pan.
Cream shortening, butter, and sugars in a large bowl with electric mixer until creamy.
Add eggs, one at a time while mix is mixing. Add vanilla.
Combine flour and baking soda in medium bowl. Add flour mixture to creamy dough gradually, using a wooden spoon.
Once dough is formed, add chocolate chips and nuts, and stir til incorperated.
Form 1 1/2 inch balls and place on greased sheet 2 inches apart. Flatten ball using your palm.
Bake for 10 minutes or until cookies are light brown.
Pumpkin Bread With Discard Sourdough Starter


Ingredients:
pumpkin puree, eggs, white sugar, brown sugar, flour, baking soda, salt, ground cinnamon, ground ginger, ground black pepper, ground cardamom, ground nutmeg, ground cloves

Directions:
Preheat oven to 350.  Grease and flour 3 3x7 loaf pans or line muffin pans.
Combine pumpkin, eggs, starter (or water if using], and sugars until smooth.
In a separate bowl, combine flour, soda, salt, and spices.
Gradually add dry ingredients to wet ingredients until fully incorporated.
Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (Approximately 30 minutes for muffins, 60 minutes for loaves].
Calabacitas Con Chile Verde


Ingredients:
onion, zucchini, garlic cloves, green chili peppers, frozen corn, salt, pepper

Directions:
Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
Add garlic to green chile and add to zucchini mixture.
Cook for 3 minutes, stirring occasionally.
Add corn, salt and pepper.
Cover and cook over low heat for 8 minutes or until squash is tender.
Enjoy!  ;].
Potato, Ham & Cheese Frittata


Ingredients:
eggs, olive oil, shallots, green pepper, asiago cheese, salt, cayenne pepper, sun-dried tomato packed in oil, ham, Canadian bacon

Directions:
Preheat oven to 350 degrees.
Dry and lightly salt potatoes.
In heavy skillet, heat 1/4 cup oil over medium heat.
To skill add alternating layers of potatoes, shallots, green pepper and ham or Canadian Bacon.
Cover skillet and cook on low for 10 minutes until tender (occasionally lift potatoes to prevent them from sticking].
Remove from heat.
Beat eggs with whisk until foamy.
Add cayenne pepper and sun-dried tomatoes.
Sprinkle cheese on vegetables.
Spread the egg mixture evenly in the pan, lifting vegetables allowing egg mixture to run under and between potatoes.
Cook on medium heat (shaking pan occasionally] until the eggs are set on the bottom and still slightly liquid on top.
Cook in the oven until eggs are set, 8-10 minutes.
Frittata can be served warm or at room temperature.
Mushroom, Tomato and Corn Chowder


Ingredients:
olive oil, fresh mushrooms, leeks, potato, garlic cloves, basil, crushed red pepper flakes, water, frozen corn kernels, diced tomatoes, salt, pepper, parsley

Directions:
In large saucepan heat oil over medium heat; Add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; sauté about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.
Variation: Garnish with low fat grated mozzarella or Parmesan cheese.
Healthy Brownie in a Mug


Ingredients:
flour, sugar, baking soda, salt, low-fat vanilla yogurt, chocolate chips

Directions:
Mix flour, sugar, cocoa, baking soda, and salt in a mug.
Mix in 1 Tablespoon of Yogurt. If too thick, add 1 more Tablespoon and mix until you get a brownie batter consistency.
Mix in desired amount of your favorite chocolate chips (use semi-seeet or dark chocolate for a bit of a healthier alternative] this step is optional! If you have a different toppings you like to put in your brownies, add it now.
Microwave for 1:10 Seconds. All microwaves are different, so time may vary.
Sprinkle some more chocolate chips (or other topping] on top. (Optional].
Let cool for 1-3 Minutes.
Enjoy!
Dark Chocolate Cake II
Category: desserts
By Kelly Smith

The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! It's great topped with chocolate cream cheese frosting!

Ingredients:
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2  eggs
1 cup cold brewed coffee
1 cup milk
½ cup vegetable oil
2 teaspoons vinegar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 9x13-inch pan

Calories: 319.9
Fat: 11.3 g
Saturated fat: 2.4 g
Carbohydrates: 53.2 g
Sugars: 34.5 g
Dietary fiber: 2.3 g
Protein: 4.9 g
Cholesterol: 32.6 mg
Sodium: 358.6 mg
Ramen Taco Salad


Ingredients:
ground beef, tomatoes, onion, cheddar cheese

Directions:
Cook noodles according to package directions and drain., Brown beef and drain., Stir in 1/2 seasoning packet., Mix all ingredients together., Add dressing.
Best Turkey Burgers


Ingredients:
ground turkey, mayonnaise, fresh chives, Worcestershire sauce, TABASCO® brand Chipotle Pepper Sauce, green onions, fresh basil leaves, sea salt, fresh ground pepper

Directions:
Prepare your grill (either charcoal or gas] for direct high heat. Or right before cooking, heat a griddle or large cast iron frying pan on the stovetop.
Combine the turkey, bread crumbs, mayonnaise, chives, green onions, Worcestershire sauce, chili sauce, basil, salt and pepper in a large bowl and work the mixture with your hands to just mix. Do not over mix or the burgers will be tough. Form the mixture into 4 1-inch thick patties.
Season both sides of the patties with salt and pepper. Grill them for 5-7 minutes on each side, until the internal temperature of the patties reach 170°F on a meat thermometer.
Turkey burgers should be cooked through, not rare. Toward the end of the cooking, put the buns on the grill to toast for about a minute. Remove the burgers from the grill to a platter, cover and let rest for 5 minutes.
Serve with your favorite condiments.
Shrimp Enchiladas Verde


Ingredients:
frozen corn, green chilies, green chili salsa, corn tortillas, cheese, fresh cilantro, lime

Directions:
Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa] in a safe microwave-safe medium bowl.  Cover and microwave on HIGH until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish.  Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour remaining sauce or salsa over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Seasoned Black Beans


Ingredients:
onion, green pepper, olive oil, garlic cloves, zucchini, tomatoes, dried tarragon, dried oregano, dried basil, salt, black pepper, black beans

Directions:
In a 3 quart baking dish, combine onion, green pepper, oil and garlic. Cover and microwave on High 3-5 minutes or until vegetables are softened.
Add zucchini, tomatoes, tarragon, oregano, basil, salt and pepper; stir and cover. Cook on HIgh 4 minutes.
Add beans, stir and cover. Cook on High 4-6 minutes or until heated through.
Let stand 2 minutes.
Salmon Mousse


Ingredients:
gelatin, water, sugar, salt, dry mustard, white vinegar, salmon, celery, capers, sour cream, onion, salt, fresh ground pepper, vinegar, paprika

Directions:
Sprinkle gelatine over water in a small saucepan., Soak 2 minutes., Add salt, sugar, mustard and vinegar., Stir constanly over low heat until gelatine in dissolved., Remove from heat and chill till the consistency of egg white, don't over chill!, Add to salmon, capers and celery, mix well., Fold in the whipped cream., Turn into wetted mould, or individual moulds, and chill till set., Unmould and serve with salad greens and sour cream dressing., Mix all dressing ingredients together and chill.
Date Coffee Cake
Category: desserts
By NuwanthikaR

This is a good cake with somewhat moist texture. It is not too sweet but has a unique taste. Serve with ice cream or as you wish.

Ingredients:
1 (8 ounce) package dried pitted dates, diced
2 teaspoons baking soda, divided
⅓ cup boiling water
3 cups whole wheat flour
2 teaspoons instant coffee
2 teaspoons milk powder
2 tablespoons boiling water
1 ¾ cups white sugar
1 cup margarine
1 ½ tablespoons margarine
4 large eggs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place dates in a bowl. Sprinkle 1 teaspoon baking soda on top and mix well. Add 1/3 cup boiling water, stir, and set aside until dates have swelled, about 10 minutes. Squeeze with your hands to remove most of the liquid. Meanwhile, mix flour and 1 teaspoon baking soda together in a bowl. Combine instant coffee, milk powder, and 2 tablespoons boiling water in a separate bowl; mix until dissolved. Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until well blended. Add coffee mixture and dates; beat until well mixed. Gradually mix in flour. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 16 servings

Calories: 329.6
Fat: 13.9 g
Saturated fat: 2.6 g
Carbohydrates: 49.3 g
Sugars: 31.3 g
Dietary fiber: 3.9 g
Protein: 5.4 g
Cholesterol: 46.5 mg
Sodium: 322.6 mg
Vodka Paralyzer
Category: drinks
By lobsteriffic

I have been told that my vodka paralyzers are the best. These are especially yummy topped with a maraschino cherry, but that is by no means necessary. Make sure you add the ingredients in the order listed, or else the milk may curdle.

Ingredients:
1 cup ice cubes
4 fluid ounces cola
1 fluid ounce coffee flavored liqueur
1 (1.5 fluid ounce) jigger vodka
2 fluid ounces milk
1  maraschino cherry  (Optional)

Directions:
Fill a highball glass with ice. Pour in the cola, coffee liqueur, vodka, and milk. Stir briefly and top with a cherry.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 285.5
Fat: 1.3 g
Saturated fat: 0.8 g
Carbohydrates: 27 g
Sugars: 27 g
Dietary fiber: 0 g
Protein: 2 g
Cholesterol: 4.9 mg
Sodium: 39.7 mg
Chocolate Cake Roll


Ingredients:
eggs, sugar, vanilla extract, powdered sugar, strawberry

Directions:
HEAT oven to 350°F Line 15x10-inch jelly roll pan with wax paper. Coat with no-stick cooking spray with flour.
BEAT egg yolks in medium bowl with electric mixer on high speed until lemon colored. Gradually beat in sugar. Add flour, cocoa and vanilla. Blend until smooth. Beat egg whites in small bowl until stiff, but not dry. Fold into chocolate mixture. Spread evenly in prepared pan.
BAKE 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert pan onto towel dusted with powdered sugar. Remove wax paper. Roll up with towel from short end. Cool completely.
COMBINE whipped topping and 1/3 cup preserves. Unroll cake. Spread with topping mixture. Re-roll without towel. Chill 30 minutes.
STIR 3 tablespoons preserves with strawberries. Cut cake roll into slices. Top with strawberry mixture.
Quinoa Pilaf


Ingredients:
bacon, onion, beef broth, quinoa, carrot, green pepper

Directions:
In a 12 inch fry pan over medium highheat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.
With a slotted spoon lift bacon pieces from pan and set aside.
Spoon off and discard all but 3 T.
of the fat-or drain it all and use vegetable oil.
Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.
Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat.
Cover and simmer until liquid is absorbed, about 15 minutes.
Take off heat, remove lid and let stand 2 minutes.
Stir with a fork to separate grains.
Spoon onto serving dish and sprinkle with cooked bacon.
Old Fashioned Vanilla Ice Cream


Ingredients:
eggs, sugar, milk, half-and-half, salt, vanilla extract

Directions:
Add the first 3 ingredients to a saucepan.
Over low heat, cook and stir constantly for 25-30 minutes or until the mixture gets thickened and will coat a spoon; cover and chill.
Add in half-and-half and the remaining ingredients to the chilled mixture; stir to combine.
Pour mixture into the container of an 5-quart electric ice cream maker (or hand-crank freezer for you die-hards].
Freeze following the manufacturer's directions.
Serve right away or transfer to an airtight container and freeze until firm.
Raisin Cinnamon Bars


Ingredients:
butter, brown sugar, egg, brewed coffee, all-purpose flour, baking powder, ground cinnamon, baking soda, salt, raisins, powdered sugar, vanilla extract, water

Directions:
In a bowl, combine butter and brown sugar until crumbly. Add egg and mix well. Gradually beat in coffee.
Combine flour, baking powder, cinnamon, baking soda and salt. Add to the coffee mixture; mix well. Stir in raisins.
Transfer to a 13x9x2-inch baking pan coated with nonstick spray. Bake at 350 degrees 18-20 minutes, until edges pull away from sides of pan and toothpick comes out clean.
Cool 5 minutes.
In a bowl, combine powdered sugar, vanilla and enough water to make it spreading consistency. Spread on warm bars.
Bitter Orange Hot Sauce


Ingredients:
habanero peppers, lime juice

Directions:
Pour juices into 12 oz. bottle with sprinkle cap., Add halved habaneros., Close bottle. Shake., Store in fridge at least 24 hours before using.
Crock Pot Chicken With Sun-Dried Tomatoes


Ingredients:
sun-dried tomatoes, boneless skinless chicken breasts, chicken broth, dried basil leaves, onion, black olives

Directions:
Slice tomatoes into julienne strips.
Combine with remaining ingredients in a 3-4 quart crock pot.
Cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center.
Serve with hot cooked polenta or rice.
Cranberry Clafouti


Ingredients:
cranberries, sugar, eggs, lime zest, vanilla extract

Directions:
Preheat oven to 400°F Toss cranberries with 1/4 cup sugar. Pour 1/2 cup of cranberries into 8 ramekins and place on a baking sheet.
In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30 to 40 minutes, until top of gratin is an even golden brown colour.
Serve clafoutis warm, brushed with apricot jam.
Gramma & Grampa Fjerstad's Lefse


Ingredients:
potatoes, heavy cream, butter, salt, flour

Directions:
Peel the potatoes, cut into quarters (or smaller] and boil until tender.
Mash the potatoes with the cream, butter and salt.
Place the potatoes in the refrigerator to cool completely.
Begin stirring in the flour, a cup or so at a time.
Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.
Bake on a hot, dry griddle.
Lightly brown one side and then carefully flip the pancake to brown the other side.
Wrap and store in refrigerator or freezer.
Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.
Healthy Chicken Salad
Category: salad
By Yoly

A protein-packed alternative to the normal chicken salad. This one is healthier, quick, and easy to make. I peeled my apple, personal preference, but feel free to add it unpeeled.

Ingredients:
1 (6 ounce) container fat-free Greek yogurt (such as Fage®)
½ cup low-fat cottage cheese
½ cup chopped celery
½ cup diced apple
¼ cup sweetened dried cranberries (such as Craisins®)
2 tablespoons chopped onion
2 tablespoons chopped pecans
½ tablespoon Dijon mustard
1 ¼ cups cubed, cooked chicken
salt and ground black pepper to taste

Directions:
Combine Greek yogurt, cottage cheese, celery, apple, cranberries, onion, pecans, and Dijon mustard in a bowl; stir until well combined. Mix in chicken and season with salt and pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 168
Fat: 6.3 g
Saturated fat: 1.5 g
Carbohydrates: 12.9 g
Sugars: 9.9 g
Dietary fiber: 1.4 g
Protein: 14.6 g
Cholesterol: 28.5 mg
Sodium: 247.6 mg