Chicken Fajita Salad


Per Serving: 1 leaner, 1 healthy fat, 3 green, and ~3 condiments

Pam spray

1 lb raw boneless skinless chicken breast

1 medium red bell pepper, thinly sliced

1 medium yellow bell pepper, thinly sliced

¼ teaspoon salt

½ teaspoon chili powder

½ teaspoon cumin

¼ teaspoon garlic powder

2 teaspoons olive or canola oil

2 tablespoons lime juice

¼ teaspoon chili flakes

3 cups chopped romaine lettuce

1.5 oz sliced avocado

PREPARATION

Heat pam in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly. Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.

In a small bowl, combine the olive oil, lime juice,splenda, chili, and salt, stirring until evenly mixed.

In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing. Serve!

Avocado & Chicken Caprese Salad…


2 cups Romaine lettuce
1/2 cup Cherry tomatoes, halved

1/8 Avocado, chopped

2 oz. Fresh mozzarella, chopped

4 oz. Chicken breasts, chopped (I used garlic salt & pepper-seasoned, sauteed chicken breasts)

Fresh torn basil

Walden farms Balsamic 

1 full lean and green, 1 healthy fat and 3 condiments

Zucchini Boats

Another delicious yet healthy recipe that will continue to provide the right nutrients to burn fat! 

Makes 4 servings 
2 zucchini– total weight one pound 

2 teaspoons crushed garlic 

4 teaspoons olive oil – divided use 

1/4 teaspoon salt 

1/2 teaspoon pepper 

1 pound grape tomatoes 

4 ounces part skim mozzarella 

4 tablespoons parmesan 

Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish. Scoop out the center where the seeds are with a spoon. 

Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper. 

Arrange halved grape tomatoes into the grooves, and bake in a 350 degree oven for about 30 minutes. Remove and place diced mozzarella in between the tomatoes, place them back in, but now under the broiler until golden and bubbling. 

Remove and drizzle with olive oil and a sprinkling of grated parmesan.

Lean and Green Cauliflower Crust Pizza

Food that fuel your body!!!


Ingredients:

1 cup shredded Riced cauliflower 

1 large egg

1 cup low fat mozzarella

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 Tablespoon pizza sauce (find a brand and amount that will give the largest serving size while providing 1 gram of carbohydrate or less). 

Directions: 

1. Preheat oven to 450 degrees

2. Add Riced cauliflower to a bowl and allow to sit for 10 min. Drain excess water using cheese cloth or paper towel. (the more moisture you can get out the crispier the crust will be)

3. Add cauliflower, egg, 1/2 cup mozzarella, garlic powder, and black pepper into the bowl and mix to combine.

4. Lay out parchment paper on pizza stone and spread cauliflower mixture into a circle.

5. Bake 20 minutes, remove from oven, add pizza sauce & the other 1/2 cup mozzarella.

6. Return to oven for another 5-10 min

7. Allow to cool for a few minutes before slicing
8. Enjoy

Tip: use the cauliflower rice that can be found in most produce aisle already made! Saves you some time! 

Skillet Spaghetti 

What’s for Dinner???
With our program we teach you how to eat healthy for the rest of your life! 

Here is an amazing recipe that is great during the weight loss phase and maintenance too!!! Contact me for more information!

 Skillet Spaghetti 

 Ingredients:

 1 spaghetti squash 

 1 tsp extra virgin olive oil

 2 lbs lean ground Beef -OR- lean ground Turkey

 1/4 cup yellow onion, diced

 3 cloves garlic, minced

 1/4 cup diced green bell pepper

 1 cup sliced mushrooms

 3 cups canned low sodium organic diced tomatoes, -OR- 3 cups fresh diced tomatoes

 1 (15 oz) can organic crushed tomato

 2 Tbsp fresh parsley

 2 tsp dried basil

 1/2 tsp dried oregano

 ¼ tsp sea salt

 ½ tsp freshly ground black pepper

 ¼ cup freshly grated parmesan cheese

 ¼ cup freshly shredded basil

Instructions:
Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.

Heat olive oil in skillet, once hot and add onion & green peppers and saute until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sauteing. Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste. Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
Garnish with fresh chopped basil and a touch of parmesan, serve warm. 
 Makes 5 servings
 Per serving

 1 Lean protein

 3 vegetables

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