Thursday, December 22, 2016

Chicken Fajita Roll Ups

Serves 3

For the Marinade:
2 Tbsp olive oil
Juice of half a lime
1 clove garlic, minced
1 tsp. chili powder
½ tsp. cumin
½ tsp. dried oregano
½ tsp. salt
Pinch of cayenne pepper (optional)
2 Tbsp cilantro, chopped
For the Chicken:
3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced

In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.

For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.

Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.

Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.

Brush tops of chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!

Serving Size: 2 chicken roll-ups • Calories: 255 • Fat: 12.7 g • Saturated Fat: 1.9 g • Carbs: 10.9 g • Fiber: 1.4 g • Protein: 27.6 g • Sugars: 2.9 g • WW Points+: 7 • Smart Points: 6

Wednesday, December 7, 2016

Healthy Stuffed Shells

Um wow -- how is this clean eating?!  Even our kiddos inhaled the food!!
Serves 6: 1 serving = 4 shells (1 yellow, 1 red, 1 green ,1 blue)  457 calories

1 box jumbo shells
3 teaspoons oil
1lb ground turkey
3 garlic cloves
1 1/2 cup ricotta cheese
1 package frozen spinach, defrosted, liquid squeezed out
2 eggs
3 cups pasta sauce
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400 degrees.

Cook shells for 9 minutes, drain and set aside.

While shells are cooking heat oil in skillet over medium heat

Saute garlic for 2 minutes until fragrant.  Add ground turkey tyo skillet and brown, breaking up with salt and pepper.

While turkey browns, mix ricotta, spinach, and eggs in a mixing bowl.

Once turkey is browned, set aside to cool.  Add cooled turkey and garlic to ricotta mixture and mix well.

Pour 1 cup of pasta sauce in the bottom of a 9x13 baking dish

Stuff 24 shells with about 2 tablespoons of ricotta turkey mixture and place in  prepared baking dish.

Pour remaining 2 cups of pasta sauce over shells and stop with mozzarella cheese.

 Cover with foil and bake for 30 minutes (1 hour if frozen), remove foil and bake for additional 10 minutes.