Ok, look no further. I have, hands down, the best chicken salad recipe EVER. I just stand around in my kitchen eating it with a fork once I’m done making it. The entire family loves it, and it has been a huge hit at BBQ’s with friends.

Ingredients:

• 4 cups chopped, cooked chicken (I cheat and use a rotisserie chicken)
• 3/4 cup mayo
• 3 green onions, chopped
• juice of 1/2 lemon
• 1 tsp dried dill or 2 tsp fresh dill
• 1.5 tsp dijon mustard
• 1/2 tsp sea salt (taste and see if you need more at the end)
• 1/2 tsp ground black pepper

Method:

Combine all ingredients in a large bowl.  Enjoy!

Get ready for nostalgia.

Brace yourselves. This is AMAZING. It truly tastes like tuna noodle casserole, and the textures all come together really well for this recipe! I don’t usually incorporate canned food into my recipes, but I made an exception here to capture the flavor of the casserole of my youth. The net carbs for each serving is 7g. This works well for my macros as a serving is quite large and is a complete meal.

Ingredients:

• 1 bag cauliflower rice (from Trader Joes) or one riced cauliflower.
• 1 can cream of mushroom soup.
• 2 14oz can mushrooms well drained (use only one can if you don’t really love mushrooms)
• 1/2 cup heavy whipping cream or sour cream OR 2/3 cup sour cream
• 2/3 cup frozen peas
• 4 cans (5 oz each) tuna
• 1 cup  and 1/2 cup finely shredded cheddar cheese
• 1/4 tsp ground black pepper
• 1/2 tsp sea salt

Preheat the oven to 400 degrees.

Microwave the riced cauliflower for seven minutes. Stir in remaining ingredients except for the 1/2 cup of cheddar cheese. Spread the mixture into a casserole dish. Sprinkle with remaining cheese. Bake for 20 minutes.

Makes 6 LARGE servings.