Chicken Pesto & Veggies

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions! 

Makes 5 servings
Time: 30 min

What You'll Need:
1 lb Boneless Skinless Chicken Breasts, trimmed and cut into slices 
1 bunch of Asparagus, trimmed
1 cup Cherry Tomatoes, halved
1/4 cup Basil Pesto, I recommend Simply Pesto brand
1 Tbsp EVOO
A dash of Salt and Pepper

Directions:
1. Heat a large pan on medium heat with 1 Tbsp EVOO.
2. Once heated, add sliced Chicken Breats and season with salt and pepper, cook on medium heat for 5-10 minutes, flipping a couple of times, until the Chicken is completely cooked through. 
3. Remove the Chicken and set aside in a bowl.
4. Add Asparagus to the same pan and season with a little more salt and pepper. Cook on medium heat for 5 minutes.
5. Then add the Cherry Tomatoes to the Asparagus and cook for another 3-5 minutes. 
6. Next add the Chicken back into the pan with the Asparagus and Tomatoes, and add in the Basil Pesto. Stir to coat on low heat until Chicken is reheated; about 1-2 minutes. 
7. Remove from heat and measure out portions!
8. Sit down and enjoy!! 

*Makes 5 servings (1 cup=1 serving)!

1 Serving Size:
1 cup Chicken Pesto & Veggies
Total: 173 Calories

Healthy Southwest Chicken Soup

Fall is officially here!! Soup season is upon us and it's my favorite season!! This soup makes a TON!! We froze most of the batch for future dinners! 

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions! 

Makes 27 cups (2 cups is a serving)
Time: 30 min prep; 2 hours to cook

What You'll Need:
1lb Boneless Skinless Chicken Breasts
2-3 small yellow onions, diced
4 Garlic cloves, minced
3-4.5 oz cans Old El Paso Chopped Green Chiles
1-14.5 oz can Fire Roasted” diced tomatoes
2 1/2 cups Carrots, diced
4 cups Cabbage, chopped
3 cups Broccoli florets, chopped
1 Avocados, peeled and diced

3 quarts chicken stock
Seasonings:

1 tablespoon ground cumin
1 teaspoon crushed red pepper
1/2 teaspoons turmeric
Dash of Salt and pepper

Directions:
1. Set a large sauce pot over medium heat. Spray the inside of the pot with non-stick cooking spray.
2. Add chopped Onions, and Garlic. Sauté for 5-6 minutes to soften.

3. Then add the Chicken Breasts, Chopped Green Chiles, Diced Tomatoes, Chicken Stock, all of the Seasonings, Carrots, and 1 teaspoons Salt.

4. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the Chicken Breasts are cooked through.

5. Then remove the Chicken and set them aside to cool.

6. Next add the chopped Cabbage and Broccoli to the pot. Continue to simmer to soften the broccoli.

7. While the Cabbage and Broccoli simmer, shred the Chicken with two forks, and stir it back into the soup. 8. Once the Broccoli is tender, taste, and add salt and pepper as needed. 9. Serve warm with diced avocado on top! Enjoy!

*Next time we will garnish with some tortilla strips!

1 Serving Size:
2 cup Southwest Chicken Soup
1 oz Diced Avocado
Total: 150 Calories

**I found this recipe here and modified it to fit our needs! https://www.aspicyperspective.com/southwest-chicken-detox-soup/2/ 

Get the Sick out Quick! Cold remedy Juice!

So I am catching a bug and before it comes to stay I'm trying to get it out! Did you know that ginger has powerful anti-inflammatory and antioxidant effects? Vitamin C found in oranges also contain flavonoids, which can help boost the immune system and are great for speeding up recovery. Carrots are a rich source of antioxidants and supply essential minerals, vitamins and enzymes that aid in digestion. These 3 clean foods can help you kick the bug before it settles in!! 

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions! 

Makes 2, 4 oz servings
Time: 5 min

What You'll Need:
9 oz Carrots
2.5 Navel Oranges
6 Tbsp Fresh Ginger

Directions:
1. Be sure you cut your fruits into small pieces. It helps the juicer out! Also peel your ginger before you juice it! The tough exterior clogs mine up!
2. Slowly feed the fruit into the juicer. Make sure you have a secure cup catching the juice!
3. Sip and enjoy! 

This is the juicer I use by Black and Decker:
http://www.kmart.com/black-decker-juice-extractor/p-011W004498869000P?sid=KDx01192011x000001&gclid=CjwKEAiAlNbEBRCv9uy4j4SWrgwSJAB5MqJFubtK0j-gGptNrp7kbGTaQUi8rwpLKBbhUmP_ObRc4xoCmNnw_wcB&gclsrc=aw.ds

Healthy & Light Stuffed Peppers

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions! 

Makes 6 servings

Time: 30 min

What You'll Need:
6 medium sized Peppers, trimmed
1 lb Ground Turkey Extra Lean
1 small to medium sized Onion, diced
1 can Rotel Diced Tomatoes with Green Chilies
1/2 cup Black Beans (washed and drained)
2/3 cup Frozen Whole Corn
1 Tbsp Minced Garlic
1/2 tsp Red Pepper Flakes
1/2 tsp Paprika
1/2 tsp Chili Powder
1/4 tsp Cumin
3/4 cup 2% Shredded Mexican Cheese Blend
A dash of Salt & Pepper

Directions:
1. Preheat oven to 350 degrees fahrenheit
2. Put the peppers into the oven for 10 min on a cooking sheet (empty); once done set out to cool
3. In a saute pan, add the ground turkey with all the spices listed. Cook for about 8 minutes then add the onions. 
4. Once the onions are beginning to turn translucent add tomatoes, black beans and corn. Heat through for another 3-5 minutes. The mix is done!
*Before oven:

5. Stuff the peppers as evenly as you can. You can add a little cheese into the mixture as you are filling the peppers if you want a more cheesy filling. Top all the peppers with cheese!
After Oven:

6. Place stuffed peppers back into the oven for 10-15 more minutes; until the cheese is golden brown.

7. Serve up and enjoy!

*If you wanted to make these a little more hearty, cook quinoa or brown rice and stuff in the bottom of the peppers before adding the veggie/meat mix!

1 Serving Size:
1 Stuffed Pepper
Total: 219 Calories 24 grams Protein

2 Ingredient Chicken Veggie Rice Bowl

This recipe is SO dang easy you will be so happy I shared :P

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions! 

Makes 1 serving

Time: 10 min

What You'll Need:
4 oz raw Chicken Breast
1 frozen box of Green Giant Steamers: Italian Herb
Dash of Salt & Pepper

Directions:

1. Pop the Steamer into the microwave for 6 min
2. In a small saute pan, lightly spray with cooking oil and add 4 ox raw Chicken Breast. Cook thoroughly for about 8-10 min

3. Place chicken and steamer pack into a bowl, mix and serve! Yes, it's that simple! :) 

1 Serving Size:1 Chicken Veggie Rice Bowl
Total: 270 Calories 32 grams of Protein 

Shrimp Cauliflower "Fried Rice"

Sorry it's been a while since I have posted! I have been cooking up some super foods but I just got out of the habit of posting on here!! Sorry followers :( but I am hoping to make a post more often!

Today's recipe comes from my huge cravings for Asian cuisine! Super easy, super cheap, and super good!

Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions! 

Makes 4 servings

Time: 20 min

What You'll Need:
1 lb raw clean, devained, and deshelled Shrimp
1 bag of frozen Green Giant Riced Veggie Cauliflower Medley
1 Tbsp Tamari Sauce (low sodium soy sauce)
1 Tbsp fresh minced Ginger (optional--I LOVE ginger lol)
1 Tbsp minced Garlic
1 Tbso EVOO
Dash of Salt and Pepper

Directions:
1. In a Saute pan on medium heat, add EVOO and garlic. Let this heat up for about 1 min
2. Add in Shrimp. Season to your preferred taste. Cook for about 4 min (until almost cooked through)

3. Add the Cauliflower Medley, Ginger, and Tamari Sauce. Heat this through while stirring occasionally; for about 10 min
4. Measure out and enjoy! It's that simple!! :)

*Instead of shrimp you could add Chicken or Beef! I also recommend adding an egg and frying that into it too!! :)

**Makes 4 cups worth!

1 Serving Size:
1 cup Shrimp Cauliflower Rice 
Total: 159 Calories 22 grams of Protein