Avocado egg salad, chicken pesto rollups: 2 easy recipes for those extra busy days.

By JULIE BRINKLEY

Life is busy and when cooking is the last thing you have time for, these healthy recipes for avocado egg salad and chicken pesto rollups make delicious meals!

Here’s what you need to make the salad:

2 hardboiled eggs, chopped

2 hardboiled egg whites, chopped

1 ½ ounces avocados, pitted and peeled

¼ cup plain Greek Yogurt

2 tsp fresh lemon juice

1 tbsp chopped green onion

¼ tsp Dijon mustard

1/8 tsp salt

¼ tsp freshly ground pepper

HOW TO MAKE IT

In medium bowl, combine hardboiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion and mustard. Mash with a fork. Season with salt and pepper.

CHICKEN PESTO ROLLUPS

36.4 oz uncooked chicken breast

1/2 teaspoon garlic powder

1/4 tsp salt

1 teaspoon pepper

6 tbsp pesto

8 ounces shredded reduced-fat mozzarella

1 ½ cups Roma tomatoes

1 ½ cup cherry tomatoes

½ cup chopped basil

10 1/4 second sprays of non-stick spray

HOW TO MAKE IT

Preheat oven to 425 degrees. I like to use thin slice breast cutlets. Season both sides of chicken with garlic powder, salt and black pepper.

Spoon and spread 1 tbsp pesto in the center of each cutlet, top with 2 thin tomato slices and sprinkle with 2-3 tbsp mozzarella cheese.

Roll the chicken up tightly and seal ends with a toothpick.

Preheat large oven-safe skillet over medium/high heat with 1 tbsp oil; add chicken roll-ups and sear on both sides until golden.

Sprinkle with remaining cheese and 1 cup of cherry tomatoes.

Place skillet on the center rack of oven and bake for 13-15 minutes.

To serve, remove toothpicks and plate roll-ups, spooning pan juices and roasted tomatoes over the top.

Top with fresh basil.

Makes 6 servings.