Bruschetta Chicken
Salsa Topping
- 6 medium Roma tomatoes, seeded and chopped
- 1/4 cup finely chopped fresh basil leaves
- 3 cloves fresh garlic, minced
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh basil
- 1/2 tsp. chopped fresh thyme
- 1 tsp chopped fresh Italian parsley
- 1/2 tsp fresh ground black pepper
- 4 skinless, boneless chicken breast halves
Chicken Breast
For Salsa, combine all ingredients in a medium
bowl. Cover and chill in refrigerator until ready to serve.For chicken breast,
combine all ingredients in a large ziplock plastic bag. Shake to distribute
well, seal, and marinate in refrigerator for at least 1 hour.Preheat over to
350 degrees.Remove chicken from bag; discard marinade. Place chicken in glass
baking dish. Cover with foil and place in oven for 30 to 40 minutes or until
chicken is thoroughly cooked. Serve with salsa on top; garnish with fresh basil
leaves. Can serve mine with brown rice and a fresh broccoli. Can also add I put
out some fresh mozzarella cheese (make sure to count this as a blue container).
Turkey Lettuce Wraps
Can add black beans and green beans to make it a
complete dinner.
Ingredients:
- 1 1/2 lbs raw 93% lean ground turkey
- 1/2 medium onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 3/4 tomato sauce, no sugar added
- 6 large lettuce leaves, washed and dried
- 1 cup chopped fresh cilantro Heat a large nonstick skillet over medium heat. Add turkey; cook
stirring frequently for 5 minutes or until no longer pink.
- Add garlic powder, cumin, salt, chili powder, paprika, and oregano;
mix well.
- Add onion and bell pepper, cook stirring frequently for 4 to 5
minutes, or until onion is translucent.
- Add water and tomato sauce. Bring to a boil Reduce heat to low;
cook, covered for 10 to 12 minutes. Top each lettuce leaf evenly with
turkey mixture, tomato and cilantro.
- 1 small onion, finely chopped
- 1 can diced tomatos (low sodium)
- Turkey Breast Cutlets (3)
- 1/4 cup low fat mozzarella cheese
- 2 tbsp extra virgin olive oil
- 1/2 lb of shrimp peeled and deveined
- Fiesta lime seasoning to taste (Mrs. Dash-salt free)
- 1/4 tsp himalayan sea salt
- 1 small onion thinly sliced
- 1 red pepper thinly sliced
- Hard or soft whole grain tortillas or you can use leaf lettuce
instead of the shell
- 5 oz center cut lean boneless pork chop
- 1 tsp lemon pepper seasoning
- 1 tbsp country style mustard
- 2 tbsp low sodium chicken broth
- 4 cherry tomatoes, halved
- 2 tbsp grated parmesan cheese
- 5 oz boneless skinless chicken breast, cut into cubes
- 1/4 cup red onions, thinly sliced
- 1 cup of bell peppers any color cut into 1 inch cubes
- 1 cup green zucchini cut into 1/2 inch rounds
- Marinate the chicken in the olive oil, lemon juice, red onions, and
paprika for 30 minutes. Then season the chicken with Mrs. Dash; skewer the
chicken cubes with the bell peppers and zucchini onto the stick. Grill or
broil until cooked through about 8 minutes. Can serve over brown rice!
Instructions:
1 GREEN & 1 RED If you add beans 1 YELLOW If
you add avocado add 1 BLUE
Tomato Basil Turkey Cutlets
Ingredients:
Directions:
Place a piece of foil in the bottom of a 9×13 baking dish. Place turkey cutlets
on top. Then, sprinkle with basil, garlic powder, chopped onion, diced tomatoes
and then top with mozzarella cheese.Then, cover the dish with foil and bake at
400 degrees for 45 minutes or until cooked through.
Serve the Turkey with a side of brown rice and
steamed broccoli.
SouthWest Breakfast Scramble
Ingredients:
-1 small corn tortilla
-1/4 c black beans
– 2 eggs scrambled
-1 tsp. olive oil
-1 c chopped tomatoes
-1/2 c chopped onions
– Optional hot sauce
– 1 cup chopped mango
***Scramble the eggs & spread over the
tortilla, add all ingredients and serve the mango on the side. Easy peasy and
delicious!
21 Day Fix Portion Containers: 1 red, 1 green, 1
purple, 1 yellow & 1 spoon
Shrimp Fajitas
Ingredients
Top with Greek yogurt instead of sour cream, black
beans, avocado, tomato, cheese for the kids, lettuce, salsa, brown rice and
steamed corn. Preparation: Place oil in pan and heat on medium. In a small
bowl combine the shrimp, fiesta lime seasoning, sea salt and stir. Then place
in pan and cook 4 minutes or until done. Remove shrimp from pan and add in the
onion and peppers and brown. Stir in shrimp and toss to combine then spoon into
whole grain tortillas hard or soft!
Country Style Pork Chops
Ingredients:
Preparation:
Season pork chop with salt and lemon pepper and sear in a nonstick skillet
coated with nonstick cooking spray for about 5 minutes on each side or until
cooked through. Remove chop from pan. In the same pan, saute the shallots for
about 2 minutes. Then add mustard, chicken stock, and water and reduce until
thick (should coat the back of the spoon). Top the pork chop with the sauce. In
the same pan, saute tomatoes. Top tomatoes with grated Parmesan cheese.
Mediterranen Chicken Kebab
Salad
Ingredients:
Preparation:
Grilled Salmon with Orange
Marinade
Ingredients:
¼ cup 100% orange juice
2 Tbsp. fresh lemon juice
1 Tbsp. raw honey
2 tsp. chili powder
1 tsp. ground cumin
½ tsp. sea salt
1 pinch cayenne pepper
4 (6-oz.) raw salmon fillets,
about 1-inch thick
Preparation:
1. Combine orange juice, lemon
juice, honey, chili powder, cumin, salt, and cayenne in a small bowl; whisk to
blend.
2. Place salmon in a shallow glass pan; top
with marinade. Cover and refrigerate for 20 to 60 minutes.
3. Preheat grill or broiler to high.
4. Grill or broil salmon for 6
to 8 minutes on each side, brushing occasionally with marinade, or until salmon
flakes easily when tested with a fork.
Flank Steak with Grilled
Veggies and Sweet Potatoes
Flank Steak: This is one of the leanest red meats that you
can buy.
Ingredients:
Flank Steak
Fiesta Lime No Salt Added Mrs
Dash Seasoning
Extra Virgin olive oil
Garlic Cloves Minced
Directions:
Take the fresh Flank Steak and
place in Ziplok bag, drizzle with EVOO, Sprinkle with Mrs. Dash Fiesta Lime
Seasoning and add 2 minced garlic cloves and massage into the Steak. Let sit
for 15 minutes. Then, place on grill or stove top pan on Medium High until it
reaches the desired doneness. Slice and serve.
Green Beans: Place fresh green beans in a steamer and steam
until tender to your liking. Add a drizzle of EVOO and sea salt and pepper.
Potatoes: slice Sweet potatoes down to
potato chip size. Then drizzle with EVOO and Low Sodium Taco Seasoning and toss
to coat.
Place in oven at 350 degrees
until chips reach their desired doneness! Viola, super simple, easy dinner that
everyone in your family will enjoy!!!
Coconut Cream Larabars
15 Medjool Dates 1/2 cup almonds 1/2 cup cashews
3/4 cup shredded unsweetened coconut 2 T coconut oil 2 T water
Mix the almonds, coconut and cashews in the food
processor until fine. Then add the dates, oil and water and pulse until a dough
forms. Line an 8X8 pan with parchment paper leaving enough room for some to
come out the sides. That way, the bars will be easy to remove and cut with a
pizza cutter. Press down the down so that it is packed well and place in the
fridge to set. It will take an hour or two. Slice and eat.
These should keep in the fridge for a couple weeks.
Turbo Fire Chili (in the
Crockpot)
Makes 4 Servings
1 lb. lean ground turkey
1/2 cup diced tomatoes
8 oz. whole kernel corn, canned
1/2 onion, diced
2 cloves garlic
8 oz. black beans, canned
8 oz. pinto, chili, or kidney beans, canned
1 Tbsp. tomato paste
1 package Lawry's Chili Seasoning
4 oz. low-fat shredded cheddar cheese (optional)
Brown turkey. Drain and discard any fat. Place all
ingredients except cheese into slow cooker. Cook for 4 hours on low, or 2 hours
on high.
Top with 1 oz. cheese or sliced avocado, if
desired.
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