Categories
HEALTHY

Low Carb BLT Wraps

Enjoy the flavors of a BLT sans bun with our lettuce wrap version which encases savory bacon in a refreshing blanket of lettuce and tomatoes. A smear of lemon aioli escalates lettuce wraps to another level. Serve with a hardboiled egg for more calories and protein.

Ingredients

  • 4 slices (40 grams) uncooked center-cut bacon (certified gluten-free if necessary)
  • 1/2 medium (30 grams) lemon
  • 1/4 cup (60 grams) reduced-fat mayonnaise (certified gluten-free if necessary)
  • 4 large basil leaves, finely chopped
  • 4 large Bibb lettuce leaves
  • 2 medium (180 grams) Roma tomatoes, thinly sliced
  • 2 large (50 grams each) hardboiled eggs, peeled and sliced
  • 1/8 teaspoon coarsely ground black pepper

Directions

  1. Cook bacon until desired doneness. Set aside on paper towels so excess fat can drain.
  2. Grate 1/4 teaspoon zest from the lemon into a small bowl. Squeeze about 1 teaspoon lemon juice in bowl. Stir in mayonnaise and basil.

You can find complete recipes of this Low Carb BLT Wraps in blog.myfitnesspal.com

Categories
AVOCADO

AVOCADO TURKEY BURGERS

A goal for this summer is to find some lighter dinner ideas that are also quick, so we’re eating a lot of turkey and chicken. As much as I’ve always loved a juicy beef burger with bacon, it doesn’t exactly scream lighter. Therefore, I’m trying out some new turkey burger ideas and absolutely love this one – Avocado Turkey Burgers.
These came together so fast and, as a huge avocado fan, I think the flavor was amazing! It is so good that I would eat this bun-less with some fresh tomatoes on the side. Nice and light for summer without giving up on good flavors. Not that bacon wouldn’t ALSO be delicious on top of these.

INGREDIENTS

  • 1 pound ground turkey
  • 1 large ripe avocado – cut into chunks or gently mashed
  • 1 chopped clove of garlic
  • 1 tsp chili powder
  • ½ tsp pepper
  • ⅓ cup Panko crumbs if patties are extra moist and having trouble staying together

INSTRUCTIONS

  1. Add all ingredients to a large bowl and toss gently.
  2. Shape into desired size patties and grill inside or out!

You can find complete recipes of this AVOCADO TURKEY BURGERS in thelovenerds.com

Categories
HEALTHY

21 Day Fix Buffalo Chicken Bites

Since starting the 21 day fix I haven’t been too adventurous with trying recipes. I did however find a recipe for Boneless Buffalo Wings that was amazing here!!!! It’s the perfect “cheat” meal and when I say cheat I mean you feel like you are cheating. I have made delicious baked chicken wings before and I was happy to find a great recipe for buffalo bites. These would be great with out the buffalo sauce for anyone who would prefer regular chicken nuggets too!

Ingredients

  • 2 small boneless skinless chicken breasts, cut into bite size pieces
  • poultry seasoning
  • 1/2 cup flour
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 egg

For the Sauce

  • 2 tbsp butter
  • 1/2 cup Frank’s Red Hot Sauce
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper

Directions

  1. Preheat oven to 400
  2. Melt butter and set aside to cool
  3. In a small bowl whisk the egg. In a second bowl mix the flour, garlic powder, cayenne and salt.
  4. Season chicken pieces with poultry seasoning
  5. Dip each chicken piece into the egg to coat and then dredge in the flour mixture. Place on a baking sheet sprayed with cooking spray. I line my baking sheet with parchment paper too.
  6. Spray chicken with cooking spray to brown it while it bakes. Place in oven for 10-15 minutes then flip and cook the other side for 10-15 minutes, or until golden brown.

You can find complete recipes of this 21 Day Fix Buffalo Chicken Bites in taylorandandrewchurch.blogspot.co.id

Categories
HEALTHY

SKINNY SOUTHWEST CHICKEN DIP

Summer is coming and if you are on the lookout for a fresh and easy appetizer to serve at your next party or get together, the Skinny Southwest Chicken Dip is perfect!
Remember the movie “Mermaids?” The mom only had one cookbook and it was for finger foods, so that’s all she knew how to cook – everything was on a stick! I could totally live my life eating like that. Finger foods, dips, appetizers, yeah those are my loves.
Unfortunately, those types of foods are generally not that good for you. They usually taste amazing, but they aren’t amazing for your waistline. Unless, that is, you’re indulging in this amazing Skinny Southwest Chicken Dip. It’s definitely doesn’t taste healthy, but it really is!

Ingredients

  • 1½ cups Plain Greek Yogurt
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups shredded or diced boneless, skinless chicken breast
  • 2 Roma tomatoes, diced
  • 1 bunch green onions, chopped
  • 6 mini sweet peppers or one large orange, red or yellow pepper, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn, drained
  • Salt to taste

Instructions

  1. Mix yogurt and seasonings in a small bowl and set aside while you prep the rest of your ingredients.
  2. Mix chicken, veggies, and beans in a large bowl.
  3. Add yogurt mixture and combine well to coat.

You can find complete recipes of this SKINNY SOUTHWEST CHICKEN DIP in yellowblissroad.com

Categories
HEALTHY

Light Asparagus, Chicken & Quinoa Bake

Light Asparagus, Chicken & Quinoa Bake is filled with leeks, bacon, asparagus and extra sharp white cheddar for a flavor packed dinner that is so good, you won’t believe it is lightened up! By making your own sauce and using lean chicken and the protein packed super food, quinoa, you get a hearty meal heavy on nutrients and light on fat.
This meal makes a great make-ahead dinner option. Mix it up, toss it in the refrigerator and throw it in the oven when you are ready for your meal. Whether you are bringing a meal to a friend or prepping dinner for your spouse when you have to work late, this dinner makes a complete meal everyone will love.
Another reason I love this casserole so much, is that you can easily change it up by swapping out a few ingredients. Instead of asparagus, try out some broccoli or spinach and give goat cheese or Gruyere a try for a little variety. I promise you, that after you make this once, you will want to make it again and again!

INGREDIENTS

  • 1 c. chicken broth
  • 2 c. milk
  • ½ c. Masa corn flour (you can substitute all-purpose flour)
  • 1 Tbsp. Roasted Garlic Montreal Chicken seasoning
  • ¾ c. uncooked quinoa
  • ½ lb. chicken, cut in small strips
  • ½ c. cooked bacon, crumbled
  • ½ c. leeks, chopped
  • 1½ c. asparagus, cut in 2″ pieces
  • ⅔ c. extra sharp white cheddar, shredded

INSTRUCTIONS

  1. Preheat your oven to 375°.
  2. In a medium saucepan over high heat, whisk together the chicken broth and flour until smooth and cook for a minute. Add the milk and garlic seasoning and cook for an additional 3-5 minutes until thickened.

You can find complete recipes of this Light Asparagus, Chicken & Quinoa Bake in thecreativebite.com

Categories
HEALTHY

Roasted Carrots with Gremolata

Roasted Carrots with Gremolata is one of my personal favorite side dishes. It’s perfect for the holidays or anytime: Carrots and shallots roasted until the edges are a crispy brown and then sprinkled with a zesty gremolata…yum!
When roasting vegetables I always cover my rimmed cookie sheet with unbleached parchment paper. It protects your pan, vegetables don’t stick to it like they do to foil, and parchment makes it really easy to lift the veggies from pan to bowl.

Ingredients
For Gremolata:

  • ½ cup finely chopped flat leaf parsley
  • Zest of one lemon, finely chopped
  • 2 small cloves garlic, minced

For Carrots:

  • 2 lbs carrots, peeled and cut into 2-3″ segments
  • 10 small shallots, peeled and cut in half
  • 1 T fresh thyme leaves
  • Extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Instructions

  1. Position oven rack in the center of oven and preheat to 425 degrees.
  2. Toss the parsley, lemon zest, and garlic in a bowl, cover and set aside.
  3. Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well. Put the carrots into a large bowl with shallots and thyme, Drizzle with olive oil until all the veggies are glistening with oil. Sprinkle with sea salt and pepper. Toss. Arrange in a single layer on a parchment covered cookie sheet. Roast till tender and slightly browned 45-50 minutes, or longer if you like them browned (like me!) Remove from oven and toss with prepared gremolata. Serve and listen to your friends and family rave…

You can find complete recipes of this Roasted Carrots with Gremolata in theorganickitchen.org

Categories
HEALTHY

3-INGREDIENT SLOW COOKER TACO CHICKEN

Looking for the easiest chicken taco recipe? This easiest ever 3-Ingredient Slow Cooker Taco Chicken is it! Three ingredients, your crock pot, and 10 minutes are all you need. Now grab those tortillas and enjoy!
I’ve created a Facebook group to help us keep in touch and share healthy eating ideas! Join us here for new recipe ideas, healthy eating tips, and ideas for saving time while having fun in the kitchen!
If you need ideas for using up your leftover slow cooker taco chicken, you’ll want to try this healthy, so easy recipe and this easy take on Mexican comfort food!
Any day now I will be mom to a 5-year-old, a 2-year-old, and a newborn. Which is completely exciting and also somewhat terrifying at the same time. I’m telling myself that planning ahead and simplifying things at home will make all the difference between feeling overwhelmed versus relaxed in parenting my three little ones.
I know I’ll be anxious to get back into the kitchen soon after baby girl arrives, but I also know that cooking dinner while taking care of two kids and a newborn is going to be a challenge. Which is why lately my focus has been on developing simple, easy recipes like this 3-Ingredient Slow Cooker Taco Chicken.

INGREDIENTS

  • 2 lbs. boneless skinless chicken breasts (about 4 breast halves)
  • 1 tsp. medium-hot taco seasoning or 1 tbsp. mild taco seasoning (adjust to your desired spiciness – this is for mildly spicy)
  • 1 cup mild salsa
  • for serving: tortillas, shredded cheese, avocado or guacamole, tomatoes, additional salsa, etc.

DIRECTIONS

  1. Place chicken in bottom of slow cooker. Sprinkle with taco seasoning. Spoon salsa on top of chicken and spread to cover chicken.
  2. Cook on low for 3-4 hours, or on high for 2 hours, until chicken is cooked through. Remove chicken to a plate to cool slightly, along with any salsa that is on top of the chicken. Shred with two forks or your fingers and place in a bowl. Stir in some of the liquid from the slow cooker, starting with ¼ cup and adding more as desired.

You can find complete recipes of this 3-INGREDIENT SLOW COOKER TACO CHICKEN in kristineskitchenblog.com

Categories
HEALTHY

Garlic Herb Roasted Salmon

My pre-schooler little G has been doing very well at school and after school programs, and I can’t be prouder and happier. I want to think that it’s all the salmon that I have been feeding him. Well, we all know that salmon is loaded with omega-3 and an excellent source for a child’s cognitive development.
I am just happy that little G loves salmon. In fact, he would ask for salmon as his dinner whenever he has a craving for fish. A few days ago, he asked me to serve salmon with his favorite garlic noodles, and here it is the garlic herb roasted salmon I made for him.
This recipe is literally what it says: garlic, herb (I used Italian parsley), and salmon roasted in an oven. It’s a great Fall/Winter recipe and definitely one of the easiest salmon recipes I have attempted. So easy, completely fuss-free, and I didn’t even have to marinate.
When you have pretty fresh salmon, you don’t need a lot of seasonings or ingredients. Let the natural flavors of salmon shines. A little butter, herb, salt, black pepper, and lemon juice are all you need. Dinner is done in about 20 minutes, and hurray to more brain power for the little ones!

INGREDIENTS :

  • 12 oz salmon fillet, cut into two pieces
  • 2 tablespoon melted butter
  • 3 cloves garlic, finely minced
  • 1 tablespoon chopped fresh Italian parsley leaves
  • 1/8 teaspoon salt
  • Pinch of cayenne pepper, optional
  • 1 teaspoon lemon juice
  • 3 dashes ground black pepper
  • Lemon wedges

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Combine the melted butter, garlic, parsley, salt, cayenne pepper (if using), lemon juice and black pepper together. Stir to combine well.
  3. Arrange the salmon on a baking sheet lined with parchment paper.
  4. Spoon the garlic herb mixture onto the salmon, coat well on the top and sides of the salmon.
  5. Bake for 12 minutes. Dish out and serve immediately with lemon wedges.

You can find complete recipes of this Garlic Herb Roasted Salmon in rasamalaysia.com

Categories
AVOCADO

Chicken Avocado Lime Soup

Even though it’s summer I’m still eating soup like crazy. Maybe it has something to do with the fact that I’m not outside a lot, rather sitting in a nice and cool home. I’m seriously so grateful for air conditioning! I can’t imagine life without it. When I used to live in Arizona I’d hear people talk about how they grew up without air conditioning, in 110 degree+ weather! I’m sure I wouldn’t be eating hot soup in that. I’d be living at Bahama Bucks (the best snow cone place known to man, how I miss it.) and Cold Stone.
This soup is definitely a new favorite for me. It’s basically just avocado amped up tortilla soup. It is seriously loaded with avocado, as in about 1/2 an avocado per serving of soup. I love tortilla soup and lately I’m obsessed with avocados so this is just meant to be. If you want to keep this soup healthy then just omit the optional toppings, which I think that’s the way it’s intended to be but sometimes I just can’t resist. Like, ever. I see true healthy eating in my future…maybe. Life is too short not to enjoy good food, just all things in moderation right?
Enjoy!

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts*
  • 1 Tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
  • 2 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes, seeded and diced
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice
  • 3 medium avocados, peeled, cored and diced
  • Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

Directions

  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat.
  2. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

You can find complete recipes of this Chicken Avocado Lime Soup in cookingclassy.com