Tropical Popcorn Crunch Featuring SkinnyPop

tropical popcorn crunch

Summer is in full swing and that means beach days and hanging by the pool. Well…maybe for you, but this grad student isn’t going to see the beach for awhile. But I can dream right?

And nothing helps me dream about sand in my toes more right now than this Tropical Popcorn Crunch. The flavors of pineapple and coconut make me close my eyes and picture Gulf waves and warm breezes. It’s almost like having a Pina Colada in my hand…almost. 

tropical popcorn crunch skinny pop

Popcorn is one of my favorite snacks. It’s light, but satisfying. Crunchy and flavorful. One of the brands I always reach for? SkinnyPop. Their popcorn comes in a few simple, yet flavorful flavors, including Sea Salt and Pepper, Jalapeno, White Cheddar and Naturally Sweet. It’s ready for snacking right out of the bag. I love it for afternoon snacking or night time movie watching.

tropical popcorn crunch skinny pop

And it’s great to get creative with! This Tropical Popcorn Crunch is a cinch to put together, making it easy to throw in your beach bag or to whip up before an impromptu get together. I used SkinnyPop’s Sea Salt and Pepper flavor because it’s one of my go-to’s, but really any flavor would go great with this mix. 

tropical popcorn crunch skinny pop

Now, don’t let me hold you back from your beach day planning. Just promise you’ll pack this snack and let me know how the salt air felt against your face.

Tropical Popcorn Crunch
A quick and easy snack that will have you dreaming of the islands.
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Ingredients
  1. 1 bag SkinnyPop popcorn
  2. 1 cup diced dried pineapple
  3. 1 cup chopped raw cashews
  4. 1 cup shredded coconut
Instructions
  1. Mix ingredients together. Feel free to add more of anything you desire. Enjoy!
A Full Plate http://afullplateblog.com/
Disclaimer: I was not compensated by SkinnyPop for this post or given free product. I agreed to share a Summer recipe using SkinnyPop simply because I love it!

Chicken “Alfredo” With Quinoa, Pancetta And Peas

Cauliflower and I weren’t always good friends.

Looking back, I was too judgmental of cauliflower. I didn’t like the way cauliflower “looked” or smelled. I would see it and audibly turn my nose up at it. 

Then one day I finally caved. A friend and I were out to eat and the trendy Buffalo Cauliflower was on the menu. She  said we just had to order it. I wasn’t so sure, but I also will eat just about anything covered in buffalo sauce. So I gave it a whirl. And wouldn’t you know it…it was delicious!

From there I took baby steps to fully liking cauliflower. Mashed cauliflower, cauliflower rice and finally good ol’ plain roasted cauliflower. It’s safe to say cauliflower and I are buds now. Sorry it took me so long to come around, dear cauliflower.

So now that me and cauliflower are tight, when I saw recipes for Cauliflower Alfredo popping up I was all, “Oh, I have to jump on this train!” And you guys…this is definitely a train you want to be riding.

chicken alfredo with quinoa

One of my favorite guilty pleasure dishes is pasta with grilled chicken, pancetta and peas. All covered in wonderful, creamy alfredo sauce. So when making Cauliflower Alfredo, I only thought it appropriate to pair it with a healthier version of this pasta dish. Hi quinoa! 

chicken alfredo with quinoa

Quinoa and Cauliflower Alfredo give this dish a deliciously healthy makeover, but it does NOT skimp on flavor. This alfredo sauce is just as creamy and cheesy tasting as it’s not-so-artery-friendly cousin. 

chicken alfredo with quinoa

Enjoy!

Are there any vegetables that you used to hate, but now you love?

Chicken "Alfredo" With Quinoa, Pancetta & Peas
Serves 4
Creamy cauliflower alfredo sauce and quinoa creates a healthier version of the original pasta based dish.
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 4 chicken breasts
  2. 1 cup dry quinoa
  3. 1 cup pancetta, diced
  4. 1 cup frozen peas
  5. 2 TBSP olive oil
  6. Salt & Pepper
For the sauce
  1. 1 head cauliflower
  2. 5 garlic cloves
  3. 1/2 large yellow onion
  4. 1 1/2 cups unsweetened almond milk
  5. 1/2 cup chicken broth
  6. 1/4 cup parmesan cheese, grated
  7. 1 TBSP olive oil
  8. Salt & Pepper
Instructions
  1. Prep ingredients. Cut end off of cauliflower and cut into florets. Remove skin from onion and slice thin. Remove skins from garlic cloves, leave whole. Dice pancetta.
  2. Add quinoa to small saucepan with 2 cups water and bring to a boil. Stir then simmer for 10-15 minutes. Set aside and keep covered until ready for use.
  3. While quinoa cooks make sauce. Add cauliflower to small saucepan and cover with water. Cover pot and bring to a boil. Cook until tender, about 7 minutes. Drain pot and set cauliflower aside.
  4. Heat oil in pan over medium high heat. Add garlic and onion. Saute until onions are golden brown, about 10 minutes.
  5. To blender, add cauliflower, garlic, onions, milk and broth. Season with salt and pepper. Blend until smooth. Set aside.
  6. Wipe pan used for garlic and onion. Heat oil on medium high heat. Add pancetta and peas and cook until pancetta is fully cooked, about 8 minutes. Put in a bowl and set aside.
  7. Wipe pan clean and heat oil on medium high heat. Season chicken with salt and pepper on both sides and add to pan. Cook 6-8 minutes per side or until center reaches 165 degrees. Move chicken to cutting board.
  8. Add quinoa to pan along with pancetta and peas. Mix until incorporated. Add 2 cups of sauce and mix until combined. Add more sauce if desired.
  9. Slice chicken into 1/2 inch slices. Spoon quinoa mixture into a bowl and top with chicken.
  10. Enjoy!
Notes
  1. The quinoa will absorb the sauce quickly. If you have leftovers I suggest adding a bit more sauce before heating up!
A Full Plate http://afullplateblog.com/

Avocado Ranch Chicken Salad

avocado ranch chicken salad

Chicken salad is one of my favorite sandwiches. It’s simple, flavorful and hearty. It’s also easy to customize and one of my favorite dishes to health-ify.

Most weeks I will bake off some chicken to have on hand during the week. When I know I won’t have a lot of time to cook I just grab a rotisserie chicken from the grocery store. Both are great uses in chicken salad. I had some chicken in the fridge that needed to be used. I also had Tessemae’s Zesty Ranch dressing that I’ve been dying to try and use. I thought it would be the perfect zip in some chicken salad.

Greek yogurt is a great substitute for mayo, but doesn’t have a ton of flavor. Enter avocado. The avocado and greek yogurt mixed together in this recipe gives both flavor and that creamy texture we know and love. Adding in the Zesty Ranch dressing adds the right amount of the herby flavor that comes from ranch. 

This recipe is so quick and easy to whip up. Perfect for when your doing meal preps for the week or just need a quick lunch. I topped this chicken salad on top of toasted whole wheat bread and a few kale leaves, but it would also be great on top of a simple salad. Enjoy!

Avocado Ranch Chicken Salad
Yields 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups shredded chicken
  2. 1 avocado
  3. 4 tbsp greek yogurt
  4. 4 tbsp Tessemae's Zesty Ranch
Instructions
  1. Shred baked or roasted chicken (I use rotisserie chicken from the grocery store) and put in a medium sized mixing bowl.
  2. Add avocado, greek yogurt and Tessemae's Zesty Ranch to bowl and mix until combined.
  3. Serve on top of a salad or on a sandwich!
A Full Plate http://afullplateblog.com/

 

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