Wow-these are seriously yummy!! You think you are eating crab cakes but you’re not! I made enough for 3 different batches. I will freeze 2 of the batches and form into patties when I decide to thaw and eat. I dipped them into some plain Greek yogurt too which was delicious! Let’s break it down with pictures as far as what you will need and what to do, enjoy!! A
In a food processer place roughly chopped and peeled zucchini and onion until finely shredded.
Take a pre-cooked rotisserie chicken (Giant Eagle $4.99) and shred the breast after removing it from the skin or cook whole chicken or just breast then cool and shred with 2 forks and set aside.
To the chicken add 2 heaping tablespoons of plain Greek yogurt, 1/2 c chopped onion, 1/2 c chopped apple, season with black pepper, cayenne pepper and lemon juice to your liking and mix together.
Place 2 handfuls of fresh chopped spinach leaves on top of spinach tortillas (I used Mission brand in garden spinach herb) and scoop chicken on top. Wrap it up and eat! These would be great to make ahead for easy grab and go from the fridge for lunch the next day AND don’t forget about the kids-they would love these too!
———-> Other options to chop and add to chicken salad mixture: celery, carrots, peppers, grapes, berries, tomatoes, asparagus, green beans.
Mustard chicken, butternut squash and blue cheese salad!!!
(Inspired by two fellow blogger’s recipes!)
Chicken-cook ½ lb chicken breast or tenders in skillet with:
2 tsp lime juice and pineapple juice, dash salt, pepper, red pepper flakes, garlic powder and 2 tsp honey or spicy mustard
Roast 2 c cubed butternut squash in pan with dash salt, pepper, red pepper flakes and parsley on 350 for 40 to 45 min
Assemble the following for the “salad”: 2 c chopped Iceberg lettuce, 1 c arugula, 1 chopped tomato, ¼ c crumbled blue cheese and ¼ c chopped red onions
Dressing: I used Chef Tim’s sweet balsamic vinaigrette (it is so good!!)
I also did this on a day that I worked from 6 am to 1 pm then again from 5:30 pm to 7:30 pm….so during the afternoon I made the chicken and stored it in the fridge. I prepared the squash and then my boyfriend put it in the oven at 7:15 so when I came home at 8 pm all I had to do was put the lettuce and veggies together then add the squash and chicken. The squash had cooled down a little bit but was still warm (not hot). I microwaved the chicken for 45 sec just so it wasn’t cold but again not hot.
Timing and Teamwork made this happen with little effort and it was so good!!! Even if you get home late you can still eat healthy-just takes a little planning!
Stuffed peppers with jasmine rice and spicy tomato sauce!
3/4 lb ground turkey
2 chopped shallots
1/4 c chopped celery
1/4 c chopped carrot
1/4 c chopped red onion
2 tsp Dijon mustard
1/2 c whole grain breadcrumbs
Season with: oregano, red pepper flakes, cumin, parsley, garlic powder, pepper, pinch of salt
Wash and cut off the tops. Empty the middle of the peppers out and fill with the meat mixture. Bake for 45 min on 350 degrees. Add a sprinkle of cheese for the last 5 min.
Rice and sauce:
Cook the rice according to the directions. Take 4 to 5 chopped stem tomatoes and boil them with a tsp of olive oil in a skillet until cooked out and a sauce is formed. Add a pinch of salt, pepper and garlic to the sauce. Last add 4 to 6 tsp of hot sauce or sriracha to the tomato sauce.
Place your pepper on top of your rice and pour the sauce over the whole thing. This recipe makes 4 delicious and clean stuffed peppers!
2 large yams or sweet potatoes-peeled and sliced or cubed
8 oz chopped pineapple
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tbsp butter
1/3 c orange juice
Toss together in baking dish and bake covered in 385 degree oven for 45 to 55 min (yes, it’s that easy!)
Coconut Almond Chicken
Take 3/4 cup unsweetened almond milk or coconut almond milk and whisk together with 1 tbsp plain Greek yogurt in a shallow dish and set aside. In another shallow dish take 1/4 c millet flour, flaxseed meal or almond meal and mix together with 1/2 c panko or whole grain bread crumbs, 1/2 c unsweetened coconut flakes and 1/4 c finely chopped almonds.
Take 1.5 lbs chicken or turkey breast and cut into tenders. Dip each tender in the milk/yogurt and then in the flour/coconut/breadcrumb mix.
Place on baking sheet and bake at 385 for 35 to 40 min flipping over halfway through.
***FIT Tip***chose your ingredients wisely- Millet flour vs white flour, unsweetened coconut vs. sweetened, Greek yogurt vs. regular yogurt. Better ingredients=a better you!!!
Suntee’ 1 tsp minced garlic, 1/4 tbsp butter, 2 c frozen spinach leaves, 2 tsp lemon juice and 1/2 c crumbled feta in pan until spinach is warm throughout.
Butterfly chicken breast and stuff half of the spinach mixture into the chicken breast. Bake for approx 40 min (your oven may vary by 5 min or so)
Rough chop baby potatoes to equal 2 c worth, place in baking dish and add 1 tsp garlic powder, 1 tsp pepper, dash of salt, sprinkle red pepper flakes to your liking, chop 1/4 tbsp butter and place in 4 corners of dish. Add 2 tsp lemon juice, 1/2 c chopped red onion and 1/4 c shredded parmesan cheese-give it a stir and bake for 45 min at 385 degrees.
So clean and healthy and the whole family will love this one!
What you will need:
12 small white corn tortillas
1/2 or 3/4 lb diced chicken breast or ground turkey (or omit meat for a vegetarian dish or add black beans)
Yellow, orange, red or green pepper-pick at least 2 of those 4
1/2 c chopped onion-which ever kind you like
1 c chopped tomatoes
1/2 c corn-frozen or fresh off the cob
2 cups salsa- I used a pineapple mango flavored for extra flavor
1 c shredded mozzarella cheese
1/2 c lime juice
1/4 tbsp unsalted butter
1/4 c hot sauce
Fresh cilantro, pepper, Badia seasoning, red pepper flakes
8 oz Creamy citrus avocado dressing that I got from Whole Foods-which was the inspiration for this entire meal
1.Layer 5 tortillas on the bottom of the 9 by 13 baking dish then add 1/2 of the meat and veggie mixture that you cooked in a skillet already (add the hot sauce, lime juice, butter and seasonings as it cooked down in the skillet)
2.Next, add the tomatoes and half of the salsa, half the cheese and then half of the avocado dressing.
3.Layer 4 more tortillas and add the rest of the meat and veggie mix, then repeat step 2.
4.Layer 3 more tortillas and sprinkle remaining cheese on top
Lettuce wraps! Love this idea and there are endless combinations you can prepare! Make it fun, think outside of the box…make them your own!
I used :
1 lb cubed chicken breast
1 c corn
1/4 c each onions, celery, carrots, silvered raw unsalted almonds
Seasoning for the mixture:
lime juice, cumin, Badia complete seasoning, cilantro, parsley, ginger, crushed red pepper, pepper, garlic, 1/4 c lite sodium soy sauce (I would have made it spicier for sure with wasabi, Sriracha and Red Hot if my son wasn’t eating it too-he handled the above flavors great though!)
I sautéed the chicken first with all the seasonings/juice/sauce and slowly added in the veggies and then spot checked for taste and added more of whatever I thought it needed. Total cook time 20 min. Wrap in iceberg lettuce and serve-I need a little help on my wrapping skills but that will come! Enjoy!!! xoxoxo-A
Greek yogurt dip with honey, cinnamon and peanut butter
1 and a half cups of plain Greek yogurt
2 tsp peanut butter
1 tsp cinnamon
2 tsp honey
Mix well and serve with red and green apples-like I did for a holiday party or with any fruit on any day as a healthy snack. I think this would also be good to spread on toast in the a.m or eat by the spoonful like I could do because I love it so much!
***Can substitute pumpkin instead of peanut butter, or use almond, apple butter or pumpkin butter instead.