Chicken Fajitas

 

 

 

 

 

In a medium skillet, saute  3 sliced raw chicken tenders in1 tbsp. olive oil.  

 Add 2 sliced bell peppers and 1 medium sliced onion and 1 tbsp. olive oil

Season with your favorite Fajita seasoning, cook and stir till chicken is done and veggies are tender

 

Serve on whole grain tortillas with shredded Cheese, optional.

Turkey Meatloaf Lunch

 

 

Turkey Meatloaf

                          1/2 pound ground turkey                                   

   1 egg  

1/8 cup chopped red bell pepper 

  1/8 cup chopped yellow bell pepper

1/4 cup chopped onion

1/4 cup dry bread crumbs 

Seasoned Salt to taste

 

Mix together and shape into loaf in pie pan or bread pan.  Bake at 350 for 25 minutes.

 

Sauce:

1/4 c Tomato paste

1/3 c water

1/2 tsp seasoned salt

1-2 tbsp. agave nectar

Mix together and pour over meatloaf. return to oven for another 5 minutes.

 

 

 

 

Dump a bag of frozen broccoli in a skillet,

 add 2 tbsp. coconut oil and sprinkle with season salt, cook and

 stir till tender but still bright green!

 

Serve with a baked sweet potato and your favorite sweet potato topping. 

 I used coconut oil and agave nectar!

 

Chocolate Monkey shake

 

Waking up the morning with a Chocolate, Peanut Butter, Banana Skakeology!

 

1 Frozen Banana

1 tbsp. peanut butter (Natural without sugar)

1 scoop shake powder

fill up with almond milk and blend till smooth! 

Vegetarian Stuffed Pepper with cabbage

 

Preheat Oven to 375

 

Clean and top a green bell pepper.  Dice:

2 tbsp. bell pepper, 1 tbsp. onion, 1/3 c. mushrooms, 3 tbsp. tomatoes.

Mince 2 cloves of garlic.

 

 

Melt 1 tbsp. olive oil in a skillet over medium heat.  Add all diced veggies except tomatoes.   Cook till veggies start to get tender.  Add tomatoes and cook  a bit longer.  Not till tomatoes are mush though.

 

 

Add 1/2 c Tomato sauce with seasoning. ( Our grocery store has this in cans, I get it instead of pasta sauce because this has no sugar in it. )

 

Simmer till hot and then stuff into bell pepper.  (I just made one so I put it in my mini bread pan to hold it up while it baked.

 

Top with 2 tbsp. shredded Mozzarella cheese.

Place in oven and bake for 20-25 Minutes.

 

Meanwhile in my electric skillet, I melted 2 tbsp. coconut oil, add one small onion diced and 2 garlic cloves minced.

 

Sauté till they start to turn crispy brown.

Add a cup of chopped cabbage and 1/2 cup chopped purple cabbage, cook and stir till tender.

Season with Pink Himalayan salt , fresh ground black pepper and 1/4 tsp dried basil.

 

 

Add 1/4 cup diced tomatoes, turn off skillet.

 

 

Place Cabbage mixture on plate and top with Stuffed Pepper. 

 

Simple Lunch

Cooking extra chicken strips for the kids, but ONE is mine!  

 

Melt Coconut oil in skillet, I used my electric skillet today.   Season Chicken strips on both sides with homemade sugarless seasoned salt.  Fry on both sides till crispy.  Always temp chicken at 165 degrees Fahrenheit!   

 

On the side of skillet sauté peppers, onions and mushrooms in coconut oil and a little seasoned salt.

 

Serve with fresh tomatoes or a garden salad.

 

Berry Chocolate Shake

1/2 c. Frozen Strawberries

1/2 c. Frozen Blueberries

1 c. unsweetened almond milk

1 scoop chocolate shake powder

 

This is one of my favorites!  I use frozen fruit and almond milk instead of ice and water for a much smoother creamier shake! 

 

 

 

 

Pumpkin Pie Shake

Some of you know that along with my healthier lifestyle, I've been replacing one meal a day with a Shakeology Shake.  The healthiest meal shake on the market!   www.shakeology.com/shine4life

Instead of just drinking a chocolate, vanilla or strawberry shake, I like to mix it up!  In fact, I do it almost every day!   So here's the first recipe I'll be posting!  You can use any shake mix powder with this shake if you don't do Shakeology.

 

I have a Ninja with smoothie cups, so that's what I use.

 

There's two ways to make the Pumpkin Pie Shake, actually 4 because you can use either Chocolate or Vanilla Shake mix.

 

Version 1:

 

1 frozen Banana

1/2 c. pureed pumpkin

 (that's my own home canned pumpkin puree in the pic!)

1/4 tsp pumpkin pie spice

1 scoop chocolate or vanilla shakeology, or other shake powder

1 cup unsweetened almond milk

1 tsp real vanilla

 

 

Version 2:

 

6 cubes frozen pumpkin puree (frozen in ice cube trays)

1/4 tsp pumpkin pie spice

1 scoop shake powder (choc or van)

1  cup unsweetened almond milk

1 tsp real vanilla

 

Throw it all in your smoothie cup and blend till the frozen ingredients are smooth! 

 

ENJOY!

 

Chicken Veggie Lunch

I'm one of those chef's that doesn't measure when I cook!  Yeah, I know, makes it tough because people are always asking for recipes, but I have no measurements to give them.  So I'm going to attempt to do a little better with the recipes I post here!

 

 

 

 

1.  Melt 1 tbsp. coconut oil in a skillet over medium heat.  Add 2 raw chicken tenders that have been diced and begin searing them.

 

2.  Add about 3 tbsp. diced green pepper, 3 tbsp. diced red pepper and 3 tbsp. diced red onion

cook and stir till the veggies start to soften.

 

3.  Add about 4 medium button mushrooms cleaned and diced.  continue stirring and cooking till mushrooms get softer.

 

4.  Add a couple handfuls of fresh spinach, 1/2 tsp dried basil and 1/8 tsp red pepper flakes.

Season to taste with salt and pepper.  I use Pink Himalayan salt.  Continue cooking till spinach is wilted but still bright green.

 

Yields 1 serving