Chicken Lettuce Wraps

lettuce wraps 2lettuce wraps 1

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-Alettuce wrap 3

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Apple Tart Smoothie

Ingredients:

3/4 c Plain Greek yogurt (can sub with a banana and 1 scoop protein powder…will be less “tart’ though)-which you may like even better!

1 small granny smith apple chopped-skin on

1/2 c almond milk, soy, skim or whatever you like-but keep it on the lite side

3 tsp oats

1 tsp chia seeds

2 tsp flax seeds

throw in a few of each: walnuts and almonds

3 ice cubes

Blend

Enjoy!

xoxoxo-A

ge 046

Pomegranate pork roast

pomegranate pork roast with lemon and apple

What you will need:

Pork roast-1.5 to 2 lbs

1/2 c arils (pomegranate)

1 lemon quartered

1 granny smith apple sliced

1/4 c chopped onion

2 stalks celery chopped

2 cups low sodium chicken stock

1/4 c lemon juice

Seasonings:

2 pinches sea salt, 3 pinches ground blk pepper, 2 pinches cinnamon, 3 pinches cummin, 2 pinches  parsley

Slow cook in crock pot on low for 5 to 7 hours. I am serving mine with clean baked hash browns topped with just a  little  shredded pepper jack cheese on top.

Enjoy!

xoxo-A

Super Healthy Protein Packed Granola

Super Energy Granola Mix

Need more energy? Who doesn’t?!?! Try this granola in the morning for breakfast, as a snack or as a pre workout boost!

Here is what is in it and why it is so fabulous:

4 cups Old fashioned oats

1 cup unsalted sliced roasted almonds-protein, vitamin E, manganese (the miracle mineral) go ahead look it up-I dare you!

1/2 cup chopped walnuts-amino acids (good fats!)

1/2 cup unsalted roasted soybeans-high protein, fiber, manganese and iron

1/2 cup unsalted sunflower seeds-protein, folate and amino acids

1/2 cup roasted salted pepitas-protein, magnesium, phosphorus and manganese

1/2 cup chia seeds-B vitamins, fiber and amino acids

1/2 cup chopped dates

2 tbsp cinnamon

Bake oats, chia seeds,walnuts, almonds and cinnamon mixture spread flat on a baking sheet at 350 for 20 to 25 min. Once that cools add all other ingredients and mix well! Serving size is 1/4 cup.

Enjoy and Happy Healthy New Year!!!
A

Healthy Whole Grain Penne Pasta w/ ground lamb smothered in pesto garlic lemon sauce

penne with lamb and pesto
penne with lamb and pesto

What you will need:

8 oz Whole grain penne pasta

3/4 lb ground lamb-hard to find but so worth it!

1/2 c feta cheese

2 c spinach leaves

1/3 c pesto paste

1/4 lemon juice

1 cup pasta water

1/2 c skim ricotta cheese

2 tsp minced garlic

1/4 c chopped onion (white or spanish)

salt, pepper to taste

pine nuts to garnish

Optional: 1 c beef stock-mine was homemade from left over short ribs (celery, carrots, onion, basil, oregano and burgundy wine) I am pretty sure this contributed to the awesomeness but you should be fine with low sodium store-bought beef stock or without it at all. Lamb has a very powerful taste all on its own!!

Cooking Directions:

Cook lamb in skillet over med heat and drain fat

Cook pasta and set aside to cool-saving one cup of the pasta water for sauce

Add beef stock, garlic, onion, ricotta, feta, seasonings, pesto paste and  lemon juice to the lamb and mix together well

Let cook for 8 o 10 min on low to med heat then add in pasta water and pasta giving it all a good mix again

Lastly,  add spinach and pine nuts until all melted down and in together then serve

Warning!!! This smells divine from the minute you start to cook the lamb and you will want to taste it several times throughout the cooking process….its just so good!

(p.s. great for kids too! My 3 year old had 2 helpings!!)

(p.p.s remember portion control-you can eat this and not feel guilty about being what feels like  indulgent but remember to save some for lunch the next day!! )

Makes about 5 total servings and I served it with a tomato and feta salad dressed in olive oil and red wine vinegar!

Enjoy!

xoxo-A

 

Savory Citrus Crockpot Chicken

crock pot chicken and blk beans

Ingredients:

1 lb chicken breast-bone in, skin on (3 pcs)

3/4 to 1 can black beans

1 med yellow pepper chopped

1/2 c chopped spanish onion

1 med orange-skin on cut into quarters

1 lime-skin on cut into quarters

Juice of one lime or 1/4 lime juice

1 cup chicken stock

1 c water

1 c jasmine rice

1/2 to 1 c mango or pineapple salsa

Season with 1 tsp cinnamon, 1 tsp cumin, 2 tsp honey, salt, pepper red pepper flakes and  “Badia Complete  Seasoning” -they sell this at Giant Eagle in the “Mexican” aisle (its fabulous) if you don’t have this use garlic, oregano, basil and cilantro seasonings.

Cook on low for 6 hours or so adding the rice during the last 2 hours. It will turn into a soup almost but you can serve it strained in a tortilla or with the broth as a rice and chicken soup.  The citrus is the key here-the flavor comes out with the honey and cinnamon-delicious!!

When you feel the crock mixture is complete and you are ready to eat remove the chicken breast and remove the skin and bones chopping the chicken up and adding it back to the crock pot. Also remove the lime and orange wedges as you won’t want to bite into them. Add hot sauce and cheese if you wish. I like this one so much because it is healthy and fit for me as is, my boyfriend can add as much hot sauce as he wants after it is out of the pot and the flavor and ingredients are perfect for my 3 yr old son. Makes for great leftovers too!

Try it and let me know what you think!
Enjoy!

xoxo-A

Greek Goddess Pasta

Directions:

Cook 1 lb chicken breast(that you cubed and marinated in a light Greek dressing for about 40 min) then set aside

Cook 3 c whole grain penne pasta noodles and set aside (make sure you save 1 c of the pasta water to add to your sauce)

***SAUCE***

In pan sautee’ the following on med for 15 min:

Kalamata olive paste-2 tbsp (I got mine at the local Greek store)

Olive oil-2 tbsp

Garlic-1 tbsp

Red onion-chopped or sliced-1/4 c

Kalamata olives-1/2 c

Feta cheese-1/4 c

Water from pasta-1 c

*1/4 c pine nuts (optional)

*1 tbsp chopped banana peppers (optional)

Season with red pepper flakes, oregano, salt and pepper

Add the pasta and chicken to the kalamata sauce then add 2 c spinach leaves and 1/4 c feta.  Mix everything together and let them blend together for 10 min or so until the spinach is wilted down and everything is well coated in the sauce.

Enjoy!!!

xoxoxo-A

Granola w/ Pepitas, walnuts, almonds, dried cranberries and mini choc chip morsels

INGREDIENTS:

4 c old-fashioned oats

1 c raw natural sliced almonds

1/2 c chopped walnuts

1/4 c flaxseed meal

1/4 c honey

McCormick’s Cinnamon and Sugar grinder-about 2 tbsp or 20 grinds

Mix together and bake for 15 min at 350 degrees, give it a shake around to be careful not to burn any one area and bake for another 10 min. Make sure it is spread thinly and evenly on the pan.

Let cool for 25 min then add:

1 c roasted & salted pepitas (the inside of a pumpkin seed-very high in protein)

1/2 c dried cranberries

1/2 c mini chocolate chip morsels

Makes 8 total cups or 32 servings-a serving size is 1/4 cup.

I love to put mine on Greek yogurt or have it with almond milk. It is very satisfying and helps with my sweet and salty cravings!

Enjoy!

xoxoxo-A

Black Bean Spaghetti

BLACK BEAN SPAGHETTI!

Found this little gem at my local “health food store”-Today’s Markey in Oakmont, PA

20 g’s of protein per serving!!! Low carbs too!!! This spaghetti was sent from HEAVEN! Love it!

I made mine with about 5 oz of salsa marinated chicken, mangos, red onions, red and orange pepper.

This is so easy!

Marinade your chicken in salsa for at least 30 min or longer if you have time. Cube it, cook it in oven or skillet then set aside. Cook your pasta while you cook up your cut up mango and veggies….. sautee’ for 10 min on low heat. Last, add in cooked chicken and cooked spaghetti to the mango and veggies and let them play around in there for another 5 min together adding whatever seasonings you want. Give them all a good stir and toss with some EVOO-Extra Virgin Olive Oil!

This is a very light but very filling dish!

I like to try new things all of the time-that is how I keep my healthy eating habits in check. I will not allow myself to get bored! If you put effort into your planning and cooking you will be completely satisfied eating healthy!

Oh ya-I had a small glass of white wine that I soaked some of the mangos in along with some apples and peaches-delicious!!! Also added some guacamole and a few chips!

Enjoy!!!
xoxoxo-A

Labor of Love LASAGNA!

 By now I think you are starting to understand that I believe you should LOVE your body and therefore want to feed it better with awesome good for you ingredients. This Lasagna is a labor of love but well worth the time put into it! There are  many healthy benefits to cooking it this way vs the traditional way and as always I promise it is just as delicious!!!

Ingredients:

1 to 1 and a half packages of lasagna noodles-WHOLE WHEAT (using whole wheat won’t make you feel all icky and full after like white pasta does)

1 lb lean ground turkey meat

2 sweet sausage links or about 5 oz total

1/4 cup chopped onion

1 and a half cups chopped mushrooms

1 and a half jars of sauce-I used fire roasted organic

24 oz container of 2% cottage cheese

1/2 cup parmesan cheese

1 cup shredded skim mozzarella

Italian seasonings-I used basil, rosemary, garlic and red pepper flakes

I whole zucchini-peeled and shredded to use as  a layer

Step 1:

Cook ground turkey and sweet sausage over med heat in skillet for 10 to 12 min. Add in seasonings, onions and mushrooms for another 5 to 6 min.

Step 2:

Mix cheese mixture-cottage, parmesan and mozzarella in a bowl so it is ready as part of the lasagna assembly line……That is the fun part-putting it all together!!!

Step 3:

Cook your noodles or not depending on what the package says you can do then start to build your lasagna in this order:

noodles

sauce

cheese

meat

zucchini

Repeat ending with noodles and sauce on top. Sprinkle with a little bit more cheese-but remember this is “healthy lasagna” not “good old-fashioned lasagna” so easy on the cheese on top!!! Bake at 375 for 45 min.

This is great for dinner and then even better for leftovers the next few days!!!!

ENJOY!!!

XOXOXO-A