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!
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)
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
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.
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!
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!!!
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
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.
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!!!
Cook your noodles or not depending on what the package says you can do then start to build your lasagna in this order:
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!!!!
I love black beans! These can be made vegetarian if you like. I added hot sausage to ours.
Whole wheat pita pockets
1 can black beans
1/4 c chopped onion
1 c yellow pepper-or color of your choice
1/4 c shredded cheese
6 oz chopped meat-if you wish (chicken, pork or sausage)
Preheat oven to 350 degrees and Combine all ingredients except for avocado and cheese in skillet. Heat in skillet for 12 min with lime juice and olive oil-tsp of each. Season with pepper, red pepper flakes, cilantro (and whatever spices you want) Line the pockets thinly with smashed avocado and fill with the bean, veggie and meat mixture. Bake for 10 min then add hot sauce (if you wish) and cheese and bake for 5 more minutes.