Mock Chipotle Chicken Rice Bowls

I love Chipotle - but my waistline and new budget don't... I know you can order Chipotle to be fairly
healthy, but it is still salty and I can never seem no to chips and cheese! So to solve this problem, this recipe was born!

What you need:

• 4 Chicken Breasts
• 3 Colored Peppers, sliced
• 1 Large Red Onion, sliced
• Extra Virgin Olive Oil
• 1 Jar Salsa
• 1 can of black beans, drained and rinsed
• 1 bag of frozen corn
• 1 cup of shredded mozerrella cheese (optional)
• Fresh Cilantro
• Garlic Powder
• 2 cups of Brown Rice, cooked per package instructions

What you need to do:

1. Preheat over to 400.
2. Line a large baking sheet with foil
3. Place the chicken, peppers, and onions on the baking sheet and drizzle with about 2 tablespoons of oil.
4. Sprinkle garlic powder to both sides of chicken.
5. Lightly salt and pepper the peppers and onions, tossing to coat.
6. Top each of the chicken breasts with salsa
7. Bake for 25 min.
8. Rest chicken for 10 minutes. 
9. Slice chicken into strips
10. Add a base of brown rice to 4 storage containers. 
11. Top each with a scoop of black beans, corn, salsa, cheese, cooked onions and peppers, and sliced chicken.
12. Garnish with fresh cilantro.
13. Enjoy.
14. Store leftovers for up to 4 days.

Clean Boneless Buffalo Wings

I love boneless wings - crunchy outside, yummy sauce! But holy calories, fat and sugar (yes, from the sauces)! After some experimenting, I think this is the cleanest and most yummy solution! Bonus - the girls loved the chicken before the sauce, so I saved them plain for them and they thought it was Chick-fi-la! I am thinking this will be bomb in a wrap or on top of a salad - All around win in our house!

What you need:

• 3 boneless, skinless chicken breasts, cut into bite size pieces
• 1 egg
• 1/2 cup of whole wheat flour
• 1/2 cup of Frank's hot sauce (I didn't use as much because the girls ate them plain)
• 1 tbsp. butter, melted (optional)
• 1 tsp garlic powder
• 1 tsp seasoning salt
• Extra Virgin Olive Oil Spray

What you need to do:

1. Preheat over to 400.
2. In a bowl, crack and scramble egg.
3. In a second bowl, add flour, garlic powder and seasoning salt - mix thoroughly
4. Spray a baking sheet with olive oil spray (I love the Target Simply Balanced Organic Extra Virgin Olive Oil Spray
5. Dip the chicken in the egg to coat.
6. Next, dredge the chicken in the flour mixture and cover evenly
7. Place coated chicken on baking pan.
8. Once complete, spray the tops with the olive oil spray (helps them to brown)
9. Bake for 10 minutes, then flip and bake for 10 more minutes
10. Optional step: Stir melted butter and franks together in a bowl and dip the baked chicken in the mixture until evenly coated - I just dipped mine in franks and left the girls plain!

Perfect to dip into Bolthouse Yogurt Ranch! Enjoy!

Crockpot Chicken Taco Chili

 

Perfect for these chilly (no pun intended!) days! Makes 10 one cup servings and at about 200 calories and tons of flavor per serving, this can't be beat! Great side, great main dish - and it all goes in the crockpot for the all around win! 

What you need:

• 1 small onion, chopped
• 1 (15oz) can of black beans, rinse and drained
• 1 (15oz) can of kidney beans, rinse and drained
• 1 (8oz) can of tomato sauce
• 10oz bag of frozen corn
• 2 (10oz) cans of diced tomatoes with chilis
• 1 (4oz) can chopped green chili peppers
• 1 packet reduced sodium taco seasoning
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 3-4 boneless, skinless chicken breasts (fresh or frozen)
• 1/4 cup of fresh cilantro, chopped

What you need to do:

1. Combine every (except the chicken) into a crockpot and stir
2. Nestle in chicken breasts
3. Cook on low for 8-10 hours or high for 4-6 hours
4. 30 minutes before serving, shred chicken with a fork.
5. Serve alone or with your favorite sides and toppings

I loved mine in a wrap or baked potato with plain greek yogurt and diced green onions on top! ENJOY!

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Crockpot Beef Tips!

Fabulous! Ahh, switching it up - ready for a recipe without chicken for once? haha... I usually make this and just toss the beef tips in, but I wanted to thicken up the broth so I floured and pan fried the beef first - not sure it made a huge difference though!

What you need:

• 1 pound lean beef tips
• 1 pound of baby carrots
• 1 pound of mini potatoes
• 2 cups low sodium beef or vegetable broth
• 1 onion, diced

What you need to do:

1. Optional - heat 1 tbsp extra virgin olive oil in a frying pan. Lightly flour beef tips and quickly brown in the oil
2. Add to crockpot - along with all the above
3. Sprinkle with pepper
4. Cook on low for 6-8 hours!

Chicken Veggie Pasta - 21 Day Fix Approved!

Hands down - my favorite summer dish! Fresh from the garden, grilled chicken, filling and simple!

What you need:

• 1 Red of leftover grilled chicken cut into strips
• 1 Yellow of whole wheat angel hair pasta
• 1 Green of veggies (I use frozen broccoli, cherry tomatoes, and mushrooms)
• 1/4 cup of fresh basil leaves, sliced
• 2 cloves of fresh garlic, minced
• 2 tsp extra virgin olive oil
• 1/2 blue of freshly grated parm cheese

What you need to do:

1. Add olive oil to a medium frying pan on medium heat.
2. Once oil is hot, add garlic and saute (enjoy the glorious smell!)
3. Add veggies and basil
4. Lastly, add chicken and pasta and fry on high heat
5. Plate, and top with parm cheese!

Enjoy - for my 21 Day Fixers this will cost you 1 red, 1 yellow, 1 green and 1/2 blue!

Perfect Spaghetti Squash

I tried Spaghetti Squash years ago, but was totally grossed out by the texture - you know me and these stupid texture issues... But with the 21 Day Fix Extreme coming up and my plans to do the "Countdown to Competition Meal Plan" - I know I need to find a few more meals to pick from! So my goal is to overcome my texture issues and have spaghetti squash and eggs on my meal plan in 2 weeks! So the experimenting starts now!

So why switch out pasta for spaghetti squash? Well first and foremost, it is a low carb option in comparison to traditional spaghetti. Spaghetti squash is nutrient dense with vitamins, minerals and a cup contains about 10% of your daily recommended fiber. With only 42 calories and 10 carbs in a 1-cup serving of cooked spaghetti squash, this vegetable is a safe addition to any diet. A serving contains no fat unless you add butter or olive oil. Spaghetti squash is a great alternative to high-calorie, high-carb traditional pasta.

So what the heck do I do with this thing???

 

Cut off the stem and the other end of the squash. Carefully cut the squash in half lengthwise.

Open the squash and scoop out the seeds with a spoon.

 

 

Preheat oven to 400

Place the squash halves on a heavy baking pan

Rub extra virgin olive oil on the insides and on the outside skins

Sprinkle lightly with garlic salt and pepper.

 

 

Place the squash cut side down back on the pan and over with foil.

 

 

Bake for 35-40 minutes

 

 

Allow the squash to cool just enough so you can handle it. Scrape the squash with a fork.

Tah-Dah - NOODLES, kinda lol

 

I used these in place of noodles and made a chicken parm dish with panko chicken. IT WAS FABULOUS!!!! GREAT TASTE! NO TEXTURE ISSUE :)
Enjoy!