Tuesday, April 26, 2016

Baked Sweet Potato Chips

I needed a salt fix so I gave these a try -- they were SO great and SO easy!!  Ever looking for a variation of sweet potato fries, these were great!!
4 Servings: 1 yellow

2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt, preferably sea salt
1 lime, cut into wedges, for serving

Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

Wednesday, April 20, 2016

Chicken Flatbread with Ranch Chipotle

Had the Roses over for dindin tonight and needed something tasty and quick.  This was super yummy and had a little kick -- if you aren't a fan of spicy, I would omit the crushed red peppers and maybe not use the pepperjack cheese.  I LOVE spicy so I LOVED this :)

2 large flatbread or naan, or 4 small (flatouts at Target bakery section)
4 tablespoons olive oil
1 cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)
2 boneless skinless chicken breast, pounded to ½ inch thickness + salt and pepper to taste
1 avocado, sliced or diced
1 red pepper, diced
2 tablespoon packed cilantro leaves, roughly chopped
1 teaspoon crushed red pepper flakes (optional)
1/2 cup ranch dressing
2 teaspoon chipotle seasoning

Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.

Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.

While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

Monday, April 18, 2016

Grilled chicken zoodles in avocado cream

I was looking for something besides your typical salad since I'm getting kinda sick of eating those to get all my veggies in...I was excited for this and it was ok, not great...it did help get lots of veggies in for the day though :)
2 green, 1 blue, 1 red (if use chicken) 

2 large zucchini (spiarlized)
1 avocado
½ cucumber, chopped
½ lemon, juiced
1 clove garlic
3 tablespoons coconut milk
8 leaves of basil
Salt and pepper

Garnish below
Halved cherry tomatoes
Basil leaves
4oz grilled chicken

Grill chicken.

Place zucchini spirals in large bowl.

In a food processor, combine the remaining ingredients and process until smooth.  Toss the zucchini with the avocado sauce until fully coated.

Garnish with cherry tomatoes and basil leaves, and grilled chicken

Ground Beef Taco Skillet

This was the best thing in the world -- it was SOOOO yummy!!  I served it on top of brown rice but you could totally put it on a tortilla too!!  One of my favorite meals ever!!!
Yield: 1 Red, 1 Green, 1 Blue for 1/4 skillet

1lb lean ground beef
cloves garlic, minced
1 yellow and/or 1 red bell pepper, chopped
1 large zucchini, quartered and sliced
½ red onion, diced
1 can of diced Fire Roasted Tomatoes, drained
1 tsp oregano
1 tsp onion powder
2 tsp chili powder
Sea salt & black pepper, to taste
1 cup Monterrey Jack cheese, shredded
Fresh cilantro, chopped, to taste
1 can diced green chilis (if you like spicy!)

In a 12" skillet, break up and brown ground beef, drain excess fat once beef is browned.  Add in veggies and seasonings and cook until onions are translucent.  Top evenly with cheese and cilantro

Serve over brown rice or in a whole wheat tortilla (add 1 yellow for 21 Day Fix) or Top with hot sauce

Saturday, April 16, 2016

Chicken Kabobs

I found a new way to marinade the chicken so figured I would post - it was really good!!

4 tsp onion powder
2 tsp garlic powder
2 tsp. mustard powder
1/4 tsp dried thyme
1 tsp sea salt

Mix together and put on chicken!

Pineapple chunks

Put on kabob and cook J

Friday, April 15, 2016

Crockpot Chicken Tacos

um this was like the easiest thing to make ever -- gotta love a crock pot meal!!  SO yummy!!!
Servings: 6 • Size: 1/2 cup •Per Serving: 1 Red + toppings (add in containers you have left)

1 1/2 lbs raw skinless chicken tenders (I use chicken breast and it works just as well)
1/4 tsp garlic powder 
1/8 tsp oregano 
1/8 tsp ground cumin 
salt, to taste 
16 oz roasted salsa verde

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. Shred and serve.

**Top Taco with cilantro (free), onion (green), lime (free), spinach (green) and other items based on how many containers you have left at the end of the day.

Sunday, April 10, 2016

Portabello Mushroom and Goat Cheese Omelet

I was so excited for this meal -- it looked so good, sounded so good but it was eh and way to mushroomie :(  Wouldn't make it again...
Serves 1 – 1 green, 1 red, ½ blue, 1 teaspoon

2 large eggs
2 tablespoon water (or unsweetened almond milk)
¼ teaspoon sea salt
1 dash ground black pepper
1 teaspoon olive oil
1 cup thinly sliced baby portabello (or button) mushrooms
4 ½ teaspoon crumbled goat cheese
Chopped fresh flat leaf parsley

Combine eggs, water, salt, and pepper in a medium bowl; whisk to blend.  Set aside.

Heat ½ teaspoon oil in skillet over medium-low heat.

Add mushrooms; cook stirring freq until tender.  Remove mushrooms from pan – set aside.

Heat ½ teaspoon oil in same skillet over medium-low heat.

Add eggs.  Do not stir.  As eggs set, lift edges, letting uncooked portion flow underneath.

When eggs are almost set add mushrooms and cheese.  Cook for 1 – 2 minutes, or until heated t hrough.  Gently fold in half.

Serve omelet with parsley on top.