Being on any diet you can start to feel deprived. Not just deprived of certain foods but I actually feel sad that I’m not cooking. Isn’t that silly? I just want to feel like I am cooking from time to time. I love that the Nutrisystem website has a recipe section full of great recipes you can use while on your diet. For example I found these two recipes for a Chicken Salad Stuffed Apple & Citrus-Glazed Carrots (see below). I made the carrots last night and they were really good, I am planning on making the Chicken Salad Stuffed Apple tomorrow for lunch :) It is really nice to mix things up and try new ways to eat while on the Nutrisystem Diet.
Chicken Salad Stuffed Apple
From the Nutrisystem Kitchen
Nutritionist Approved
Cooking Information
Prep Time: Less than 20 minutes
Cook Time:
Counts as: 1 Dairy + 1 Fat(s) + 1 Fruit(s) + 1 Lunch(es) + 1 Vegetable(s)
from our Nutrisystem Kitchen
The flavor and crisp texture of celery, red pepper and jicama, along with a mix of herbs and a bright burst of fresh lemon give the Nutrisystem® Chicken Salad lunch entrée a new level of sophistication. If you prefer, you can substitute 1 tbsp. finely chopped red onion for the green onion. If you’re not eating this salad immediately, toss the sliced apples with ½ tsp. of fresh lemon juice plus ½ cup water to prevent discoloration. Just be sure to drain the apples of any excess water before serving.
Ingredients
1 Nutrisystem® Chicken Salad lunch entrée
2 entire stalks green onion, diced
2 small stalks celery, diced
3 tbsp. red bell pepper, diced
3 tbsp. jicama, optional, diced
1 tbsp. Hellman’s reduced fat mayonnaise
1/4 tsp. mustard powder
1/4 tsp. ginger powder
1/4 tsp. lemon juice
1/4 tsp. fresh cracked black pepper
1 small apple
3 to 5 small Crackers*
1 oz. low-fat cheese, thinly sliced
Directions
1. Slice open 1 pouch of Nutrisystem® Chicken Salad scraping contents into small bowl.
2. Add onion, celery, red bell pepper mixing well to blend.
3. Add jicama if desired.
4. Combine mayonnaise, mustard powder, ginger powder, lemon juice, and pepper in small bowl, and whisk to blend.
5. Slice apple in half, removing the core in one-half of the apple, creating a larger cavity to then fill with chicken salad.
6. Slice the remaining apple piece in half. Dice one of these halves and add to the chicken mixture. Slice the other half and set aside.
7. Combine salad dressing mixture with the chicken salad and diced apples. Toss to blend.
8. Place the crackers on plate and top with sliced cheese pieces and remaining apple slices.
9. Serve immediately.
Serving Suggestions and Variations
*We are substituting the small whole grain roll on the Nutrisystem Chicken Salad pouch with crackers. Crackers should be the equivalent of 100 calories and whole-grain.
Yield: 1 Serving
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Citrus-Glazed Carrots
From the Nutrisystem Kitchen
Nutritionist Approved
Cooking Information
Prep Time: Less than 10 minutes
Cook Time: 30+ minutes
Counts as: 1 Fruit(s) + 1 Vegetable(s)
from our Nutrisystem Kitchen
This colorful dish is really easy to make, although it does take a little while to prepare. The combination of lemon and oranges bring out the natural sweetness of the carrots, and the fresh rosemary adds a gourmet touch. You can pair the carrots with any of the Nutrisystem® dinner entrees, and as a bonus: this is a vegetable the kids are going to love!
Ingredients
2 cups orange juice, fresh-squeezed preferred
2 tbsp. lemon juice, fresh-squeezed
4 cups Colorful Harvest Rainbow Crunch Carrots™ or any variety of baby carrots
3 tbsp. fresh rosemary, whole needle
Directions
1. Pour orange juice and lemon juice into a small, non-metallic bowl.
2. Bring juice to boil over medium heat.
3. Lower heat to a summer, and reduce juice by half to two-third, or until a thick syrup forms, approximately 20 minutes. (Wisk frequently and check mix often, so juice doesn’t evaporate from the pan or burn.
4.Place the carrots in a microwave-safe bowl, add 3 tbsp. water, and cover with plastic wrap.
5. Cook carrots in the microwave for 4 to 5 minutes.
6. Drain the carrots and pat them dry.
7. Transfer the carrots to a small skillet.
8. Drizzle them with the citrus syrup, then simmer them gently over medium low heat, tossing carrots frequently in the syrup to coat.
9. Cook until the carrots are fork tender, or until desired texture is reached.
10. Remove from the heat and stir in rosemary.
11. Cover and allow carrots to stand in the syrup for 10 to 12 minutes. Serve hot.
(Yields 4 servings)
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Would you like to lose weight and get healthy on the Nutrisystem diet?
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*I am receiving the Nutrisystem Women’s Plan in exchange for blogging about my honest Nutrisystem experiences. All opinions are my own and my results may differ from others. 
