Carrot-walnut muffins with a natural sweetness created with whole wheat flour. Possibility of adding nuts, apples, or pumpkin. Muffins that are left over should be covered and kept for up to 3 months in the freezer, up to 4 days in the refrigerator, or 2 days at room temperature.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 (12.5 fl oz) can chunk chicken breast, drained and flaked
- 1 small jalapeno pepper, diced
- 3 green onions, thinly sliced, divided
- 2 tablespoons light mayonnaise
- 3 baby bell peppers, halved and seeded
- 1 cup low-fat cottage cheese
- 1 cup fresh cherries
Instructions
- Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
- Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.
Nutrition Facts
| Calories | 1101 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 261 mg |
| Dietary Fiber | 11 g |
| Protein | 110 g |
| Saturated Fat | 16 g |
| Sodium | 2892 mg |
| Sugars | 33 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
What a refreshing lunch! I made a half batch exactly as written and a half batch with radishes instead of jalapenos. This traveled very well and is actually quite easy to eat with your hands. The chicken salad yielded much more than just for three baby bell peppers (mine were shallow).