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!

Jalepeño Poppers


Prep time: 10 minutes

Cook Time: 20-25 minutes

Yield: 2 servings. Per serving: 1 Leaner | 3 Green | 1½ Condiments

Ingredients

Cooking spray

4 oz 95-97% lean ground beef or turkey

6 whole jalapeno peppers

4 oz (½ cup) low-fat plain Greek yogurt

4 oz (1 cup) shredded reduced-fat sharp cheddar cheese

3 medium scallions, sliced thin

1 large red bell pepper, diced fine

¼ tsp garlic powder

¼ tsp cumin

¼ tsp chili powder

1/8 tsp paprika

Directions:

1. Preheat oven to 350° F. Lightly grease a baking sheet and set aside.

2. Cook ground beef/turkey in a non-stick pan over medium-high heat until done. Set aside.

3. Cut jalapeno peppers in half lengthwise. Remove seeds and membrane.

4. Combine meat, yogurt, cheese, scallions, red pepper, and spices in a medium bowl.

5. With a spoon, fill jalapeno pepper halves with cheese mixture.

6. Place the peppers, cut-side up, on the prepared baking sheet. Bake for about 20-25 minutes or until golden brown.

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

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! 

Zucchini Enchiladas

Makes 5 servingsPer serving

1 Leaner protein

3 vegetables

3 condiments

1 fat


Ingredients 
1 tbsp. extra-virgin olive oil

1 cup leeks chopped

¼ tsp kosher salt

1 clove garlic, minced

1 tsp. ground cumin

1 tsp. chili powder

18 ounces Shredded chicken breast

1 c. red enchilada sauce or green 

2 1/2 pounds zucchini, halved lengthwise

1 c. Shredded low fat Monterey Jack

1 c. shredded low fat Cheddar

2 Tbs Sour cream or fage Greek yogurt for drizzling (or fresh cilantro leaves for garnish)

Directions
Preheat oven to 350º. In large skillet over medium heat, heat oil. Add leeks and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 3/4 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/4 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack. Bake until melty, 20 minutes. Garnish with sour cream/yogurt or cilantro and serve.

Spinach Mushroom Chicken Recipe

Who says eating healthy has to be boring? Wake up those taste buds with this delicious balanced meal! 


Spinach Mushroom Chicken
Makes 6 servings

Per serving                  

1 Leaner protein, 1 vegetable, ½ condiment, 1 fat

6 chicken breast thinly sliced   

1 ½ cups low fat plain greek yogurt

8 ounces fresh mushrooms sliced

4 cups fresh baby spinach

1/2 teaspoon garlic powder

½ teaspoon pepper

1/2 teaspoon onion powder

2 Tbs. olive oil

1/2 cup chicken broth

8 ounces mozzarella cheese

In 9×13 pan line chicken in single layer, top with spinach and then mushrooms. Sprinkle with seasonings. Whisk greek yogurt with oil and broth. Pour over mixture. Lay foil over top of pan but do not seal. Cook at 375 for 20 mins, remove foil and cook uncovered for another 25 mins. Add mozzarella and cook uncovered additional 10 mins.

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