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


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.

Zucchini Enchiladas

Makes 5 servingsPer serving

1 Leaner protein

3 vegetables

3 condiments

1 fat

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)

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.

Cauliflower Fried Rice

Ok so I’ve totally jumped on the bandwagon of the wonder vegetable: cauliflower! It’s not only packed with Vitamins A, C, K and more but it helps prevent cancer, heart disease and lowers blood pressure. (the list goes on)

I’m Guyanese and Dan is Puerto Rican–we are definitely a rice eating family but with rice the health benefits unfortunately aren’t the same.  Thankfully,cauliflower rice has the same consistency as rice, flavors up nicely and yet has these amazing health benefits! A win-win for sure. 

Below is my recipe for how I made Fried Rice for tonight’s dinner.


1 bag of cauliflower rice

1 tsp of olive oil

1 green onion (finely chopped)

3 cloves of garlic (chopped)

1 small onion

1/2 cup of cabbage

1/2 tsp low sodium soy sauce

3 leaves fresh basil

1 small hot pepper (if desired)


In frying pan:  

Heat olive oil;                   

Add onions and garlic to pan;   

Add cauliflower rice and stir to mix in with garlic and onions;                               

Add soy sauce;                                             

When it’s heated through; add the green onions and 1/2 cup of cabbage. (Turn off the heat so the cabbage stays a bit on the crunchy side)

Garnish with basil;

We love spice so I added a hot pepper! 


No Bake-Granola Bars

I came across this recipe on Pinterest the other day and it’s so easy that a four year old can do it, with a bit of guidance, of course. I’ve tweaked the recipe to add my own ingredients but if you would like the original recipe–click here.





2 cups of oats (I used the original packets since the girls rather eat the flavored ones as breakfast)
1 cup of Nutella
1/2 cup of coconut flakes
1/2 cup of raisins
1/2 cup of chocolate chips
1/2 cup of chia seeds (sneak in anything you want the kids to eat)
1 cup of honey
ice cream scooper


Add all the ingredients to a large mixing bowl.  Mix well together using a spatula making sure all the ingredients are coated evenly.  This will take a few minutes to work everything in. Set aside.
I decided to grease a muffin tin and using an ice cream scooper, I scooped the mixture into the muffin pans.
Place in freezer for one hour.  Enjoy!



Hack Attack

By now most of you are decking the halls, trimming the tree and busily in and out of stores to get all those precious gifts for your family and friends. I had to take a quick moment though to share a few recipes and a quick tip I came across a couple weeks ago.

Still have leftover turkey? Cream of mushroom soup that you didn’t finish or those fried onions?  Well I came up with a quick and easy recipe and now my turkey is finally gone!

IMG_9523 (2)

Turkey Casserole

Left over Turkey (pull apart)
Can of Cream of Mushroom Soup
Fried Onions
Shredded Cheese (Fiesta Blend)

Super simple–just pull apart remaining turkey and spread it on the bottom of casserole dish. Add the can of mushroom soup and any extra gravy, mixing together with the turkey. Add about one cup of shredded cheese on top and the fried onions.  Pop in the oven for 35 mins at 350 degrees.  That’s it!  A big plus–it’s completely low carb!  Gotta love that coming off of Thanksgiving!

SHIVAULIE - jalepenos

Jalapeño Poppers–My newest addiction

Jalapeño peppers (10)
Cream Cheese (8oz)
Bacon (2 strips)

Heat the oven to 325.
Cook bacon strips on the crispier side
Cut each Jalapeño in half and take out the seeds carefully.  (I use a glove that way the seeds don’t burn my hands or get into the other foods the kids have to eat)
In a mixing bowl add the 8oz of softened cream cheese and 2tsps of paprika. Mix well until combined.
Assemble by filling the Jalapeño halves with the cream cheese mixture.
Line the peppers on the baking sheet and after bacon has cooled, cut small strips to fit on each pepper.
Bake for 20 mins and enjoy!


Lumpia–My Mother-in-Law’s recipe and since we were unable to be with family this thanksgiving, I thought, “let me give it a try.”

Egg roll wrappers
Ground beef, or turkey
1/2 cup Flour
Cut corn (can be from frozen aisle)
2 white potato (finely shredded)
Finely shredded carrots
Shredded Onions
Vegetable oil for frying
Adobo seasoning
Garlic powder

In a frying pan, cook the ground meat and as it cooks keep separating it and breaking it apart in small pieces.
Add shredded onions, garlic powder, Adobo seasoning, and salt and pepper. (To taste) Set aside.
Make sure to finely shred the white potatoes.
In another pan, toss the shredded potatoes, shredded carrots, and corn together with a TBS of oil, making sure the potato cooks.
Combine the vegetables with the meat and toss together.

Depending on how big the wrapper is add enough to mixture and pinch close. Roll in flour so it crisps up when being cooked.
When frying, make sure oil is hot and lumpia is submerged in oil or else the wrapper will tend to open up.
Fry til lightly brown and place on a dish lined with paper towels to collect excess oil.

Hacking my Dessert
So this is not a recipe but definitely a tip for any folks that love Jell-O.  Jell-O is so easy to make yet some of us will buy the premade ones because it’s easier to grab and go or you like the portion size.  As I was sitting eating my sugar-free Jello I thought I have all these containers and it takes literally five mins to boil water and get this guilt free dessert in the fridge.
So here is my hack– I made my boxed jello per instructions on the box, poured into these containers and placed it in the refrigerator to set. I leave enough room on top to add a dollop of whipped cream right before eating. (For easy pouring I mixed the packet with water right in the measuring cup)
*One box of Jello makes about 5 of these containers.

Let me know if you try any of these…especially those Jalapeño poppers! Yum!!




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