Egg Roll in a Bowl

Egg Roll in a Bowl

This is a very low carb dinner. the carbs are in the vegetables. Which to me means, no carb, since those are some of the best carbs to eat. :) As I'm trying to keep my blood sugars under control and find foods that are low in carbs and healthy and filling, I am looking on Pinterest for ideas. This recipe I found on Pinterest and it made enough to feed our family of 5. I had a full plate, my other family members had a slightly smaller portion as they are not huge fans of cabbage. They still ate it all and said it was delicious. That is saying a lot. The original recipe I found called for ground ginger or fresh ginger... I had neither so I made mine without. It might be even better if you like the flavor of ginger... I think it's more of an acquired taste. Each to his own. So, Here is the original recipe. Mine is listed below :)

Egg roll in a bowl

Ingredients:

2 Tbsp sesame oil
1 lb ground beef or ground pork (NOT sausage)
6 cups sliced/chopped cabbage (I used regular green cabbage, but napa or red would be good too)
2 cups shredded carrots (4g carbs per 1/4 c serving)
1 med onion, diced
2 tsp minced garlic (I used refrigerated pre minced)
1/4 c Braggs Amino Acid (less than 2g of carbs per meal)
Salt and Pepper to taste

Directions:

Brown ground beef in a large skillet or wok, season with salt and pepper. Turn heat to med-high add onion and sesame oil, heat until onions are translucent. Add garlic and amino's to the pan and stir. Next add the cabbage and stir. Cook for a few minutes stirring and mixing to help the cabbage soften and wilt. The cabbage will reduce in size. Add the carrots and heat through, stirring to incorporate together. Once carrots are incorporated and warmed, and cabbage is softened. It is done... Serve :)

Serve warm.

Serves 4-6

Notes:
This recipe is quick. The longest part will be the chopping and shredding. Best to chop cabbage and shred carrots before starting this recipe. This recipe would be good with ground pork as well.

Banana Pancakes or 3 Ingredient Pancakes

Banana Pancakes

Aka  3-ingredient pancakes

These pancakes are my second favorite pancakes thus far, in my quest to find the best low carb pancake solution. I know it's crazy that I'm searching for the best pancakes. But it could be worse. :)

These pancakes are moist, and very banana nut bread flavored. I'm thinking a more browned banana would have tasted better. My banana wasn't too soft, these will be great with a bit of walnuts or pecans mixed in or coconut flakes for added texture. I also found this recipe on Pinterest. (are you noticing a pattern here?) These are super fast and easy to make. Great for if your in a rush and don't want to pull out the blender or mixer. These can be quickly made with a fork and a bowl. The flavor is very banana, and it has a kind of spongy texture. I kept thinking while I was eating them that they needed a little something different, maybe I wanted the nut crunch like banana nut bread but these were good and quick. I ate these with just a little butter on each pancake. No syrup or added any thing else.

Ingredients:

1 banana

2 eggs

1/4 tsp cinnamon

Directions:

Mash the banana with a fork, add the eggs and mix together. Add the cinnamon, mix together. Cook on heated griddle until browned, flip, brown and enjoy! :)

Super easy and fast. Enjoy!

Please let me know if you add any other ingredients to this and how you feel they turned out.

Cottage Cheese Pancakes

Cottage Cheese Pancakes

I have been trying a bunch of low carb or no carb breakfast pancakes, to help me keep a lower blood sugar during this pregnancy. We love, I mean LOVE pancakes for breakfast here at my house. I can't have the regular pancakes because there are too many carbs, plus the sugar from the syrup. Therefore I've been scouring Pinterest for low carb or no carb pancakes and trying each one, to see which one I like the best. I found this recipe on Pinterest, and I halved it, since I was only feeding myself. These are the most "Pancakey" (I'm saying it's a real word) like pancakes. They are fluffy, and don't run when you pour the batter on the griddle. They make a thick batter. However, I thought the consistency was odd. Not bad, just odd. Very spongy. I don't know if I will make these again, but they were definitely interesting to make. I enjoyed the option to make these out of cottage cheese, and eggs. I generally love cottage cheese, and eggs of course. However, if you want pancakes that look like pancakes, but don't really taste like pancakes... These are for you. They will work for me in a pinch in the future.

Ingredients:

3/4 c cottage cheese

3 eggs

a pinch of kosher salt

1/8 tsp baking soda

1/4 c flour

1-2 dash cinnamon

1/4 tsp double strength vanilla

Directions:

Mix the eggs together until light in color. Separately blend cottage cheese until smooth in appearance. (I used an attachment to my submersible blender that acts like a food processor.) Once done, mix together with whisk the egg and cottage cheese, add the flour, baking soda, and salt. Once all those are incorporated together add the vanilla and cinnamon. Heat griddle, spray with non-stick spray, and pour on griddle. Cooking @ 350 for about 1-2 min each side, then flip. Both sides should be browned. 

Serve with fresh fruit topping, or agave nectar.

Pumpkin Crunch Cake and Homemade Yellow Cake Mix

Pumpkin Crunch Cake

I originally found this recipe on Pinterest. This recipe is super easy, just make sure you break your eggs one at a time in a separate dish before adding to your main dish... why would I say that you might ask... well, we have fresh eggs, laid by our awesome chickens. I however didn't do that with this batch of cake because I was in a hurry, I broke open a couple eggs and they were fine, then I got to the last egg, and it was rotten... YUCKY! It broke right over the bowl, that I had the evaporated milk, other eggs, and pumpkin. All of that needed thrown out and started over, not to mention the smell! yuck. I had to scrub the sink, the bowl, the disposal drain everything and then spray air freshener (fabreeze). Yes, not a pleasant experience. I recommend even if from the grocery store... you should always break your eggs separately one at a time adding each individually before adding to the dish your making.  I digress... 

I have made this recipe a few times in the last couple of months, It is so good that one of my son's asked for it to be his birthday cake this year. I'd say that's huge! I hope you enjoy it! :) The original recipe does not call for brown sugar to be sprinkled on the top but I believe it makes for a better topping. More of a praline topping, so delicious. Next time I may even do some cinnamon and sugar on top with the brown sugar. Who knows, so many possibilities :) Enjoy!

I also, did not use a store bought cake mix. I found another recipe on line for homemade yellow cake mix. I used that in place of the store bought cake mix. Can I just say, it was WAY better then when I've made it in the past with the store bought mix, plus it didn't have all those other additives. To me that's a double win!

Ingredients:

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix (made mine homemade)
1 cup chopped pecans
1 cup margarine, melted

1 cup brown sugar
1 (8 ounce) container frozen whipped topping, thawed

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine, and sprinkle with brown sugar.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Note: My oven cooked it in 60 min. Every oven differs in temperature. Monitor closely after 60 min. You do not want to over cook this. 

Homemade Dry Yellow Cake Mix

Ingredients:

2 cups all-purpose flour 

1 1/2 cups sugar 

1 tablespoon baking powder 

1/2 cup non-fat dry milk

Directions:

Combine flour, sugar, baking powder, and non-fat dry milk. Stir with wire whisk until blended together.  Use dry ingredients in place of store bought dry mix for any dump cake.

Note:  I did not add any other ingredients to the mix, and only used this. The original recipe has what should be added if making a straight yellow cake. 

Enjoy! :)

Grilled Beef Kebobs and Mixed Veggie Couscous

BBQ Grilled Beef Kebobs

With the warmer weather here this spring in West Virginia, I wanted to cook outside on the Grill. It had been so hot the last couple of days that I planned this dinner. Come to find out the day I made them, it was cold. Even though the weather didn't cooperate, this recipe did not disappoint. It was delicious and even better the next day. It does however, take a good day to prep, and the day before to marinade the beef and veggies. So I suggest getting a headstart. Unless you marinade first thing in the AM and assemble and cook that evening. I cut and marinade the beef and veggies the night before, so by afternoon the day I wanted to make them, everything was nice and marinaded. I also doubled the recipe as I was feeding 8 people. I got the marinade recipe from Pinterest. I Love Pinterest... 

Ingredients:

2 lb. lean beef steaks, cubed

1 green bell peppers, cut into cubes

1 yellow bell peppers, cut into cubes

1 red bell peppers, cut into cubes

1/2 onion cubed

Marinade:

1 cup veg oil

1 cup cooking white wine

1 cup soy sauce

4 Tbsp spicy mustard (prepared)

4 tsp garlic powder

8 teaspoons Worcestershire sauce (2 2/3 tablespoons0

2 teaspoon salt

1 teaspoon pepper

In a quart size bag or larger add the cut vegetables and 1/2 the marinade, seal and put in the fridge for 12-24 hours. In another quart size bag add the cubed beef steak and the remaining marinade, seal and set in the fridge for 12-24 hours.

Assembly is just alternating veggie and beef on a Skewer. ** Don't stick your self with the skewer... it hurts... (Reserve marinade used on veggies for basting kebobs while cooking). I used metal skewers but you can use bamboo skewers by soaking them for 30 min in water before using them.

I used a gas grill and set it at high. Once it was hot I placed prepared kebobs on the grill and basted with leftover marinade. I cooked about 5 min, per side (depending on desired doneness and thickness of meat) flipped the skewer over with tongs and basted again with reserved marinade. Cooked another 5 or so minutes and then removed from heat. Set aside for 5 min before eating. 

Served with mixed veggie couscous. So yummy!

Ingredients:

2 cups couscous (cooked per package)

4 carrots, diced

1 bell pepper, diced

1 zucchini, diced

1/2 onion, diced

1 cup cooking white wine

2 tbsp butter

2 tbsp olive oil

1/2 lemon, juiced

REAL Salt and Pepper to taste

Make couscous per package directions and set aside. In a separate skillet melt the butter with the olive oil, over med/hi heat. Once hot and butter is melted add the diced veggies to soften. sprinkle with salt and pepper. cook down until onions are translucent and veggies are slightly softened. Once the veggies are cooked, add the white wine and deglaze the pan. cook down and reduce. Once reduced add the prepared couscous and mix together. Once warmed through pour lemon Juice on top and mix again. Serve warm with Kebobs.

Veggie Lasagna Rolls

Lasagna Rolls

They are as easy as 1, 2, 3... At least I thought so. Pretty simple and easy to make. These are so good... I forgot to get a picture of them when they were fully baked. They went fast!

Ingredients:

1 box Lasagna noodles*

2 zucchini, sliced thin

6 roma tomato's, sliced thin

1 small ricotta cheese container

1/2 cup parmesan cheese

2 Tbsp pesto

2 cups mozzarella cheese

1 jar alfredo sauce

1 jar spaghetti sauce

2 eggs

4 Tbsp italian seasoning, plus some to taste

Directions:

Boil water and cook Lasagna noodles until Al Dente, rinse with cold water and set aside. While noodles are cooking.... In a medium bowl combine the ricotta cheese, egg, pesto, parmesan cheese, and 1/2 of the Italian seasoning... stir until combined. Set aside. Cut/slice the zucchini and place in a bowl. I used my kitchen-aid slicing attachment to slice my zucchini. Next, slice the Roma tomato's, thinly. A mandolin slicer would work well to slice thin, I just didn't have one. 

Prepare 13X9 baking pan by pouring about 1/3 of the spaghetti sauce in the bottom of the pan. Set aside.

Preheat oven 375F.

Once the noodles are cooked, cooled and drained, and all ingredients are sliced and/or mixed... it's time for assembly. Take a tablespoon and spread a spoonful of the ricotta mixture on the lasagna noodle. Then layer zucchini on top of the ricotta mixture and finally add the thinly sliced roma tomato's. Roll from one end over the other until makes a sort of "ball"(using word loosely, see pic above).  Repeat until pan is full.

Once pan is full pour remaining spaghetti sauce over the lasagna rolls, and then pour the alfredo sauce over the spaghetti sauce. Top with Mozzarella cheese. Cover with Foil.

Can be frozen and baked later or baked right away.

Bake 375F for 30 minutes, then remove foil and bake an additional 20 min. 

* Can be Gluten-Free if you use Gluten-Free lasagna noodles.

Serve with salad, and garlic bread. 

Garlic Bread...

Take sliced bread and 2 sticks of melted butter. mix in to the butter about 3 tbsp italian seasoning and 2 Tbsp garlic powder. Spread butter mixture over bread with a pastry brush and bake or broil. Bake for 7 min until brown, or broil until slightly brown on top. 

Applesauce Banana Oatmeal Cookies

These last couple of weeks I've been trying to see how little I can go to the grocery store by using my food storage to make meals for my family. So far I've only had to buy milk, eggs, and bread. I do have powdered milk, powdered eggs and flour. However, those items are quite expensive to replace in powder form. I want to make sure I keep those for a true emergency. Therefore, I am willing to purchase only those items from the store. I have been using frozen and canned vegetables instead of fresh, just for this experiment since I currently don't have a garden. I have several banana's that were getting quite browned in places and I needed to use a few of them up. Instead of the typical banana bread I wanted to make something that was a "treat" for my kids. They won't eat banana bread. I found a recipe on yummly.com for banana oatmeal cookies. I had most of the items and I decided it sounded delicious to make. However, I got a phone call part of the way through making the cookies... never a good idea. However, I made a mistake in making the cookies, and they still turned out delicious. Here is my altered recipe from the one I found on Yummly.com. I am posting the doubled recipe since I doubled the original recipe. this recipe makes 4 doz cookies.

Total time 20 min
Bake 10 min
Prep 10 min

Applesauce Banana Oatmeal Cookies

Ingredients:

1 cup butter shortening
1/2 cup applesauce (homemade)
1 cup white sugar
1 cup coconut sugar
2 eggs
1 1/2 cup white unbleached flour
1 1/2 cup whole wheat flour
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
4 ripe (browning) bananas
4 cups oatmeal (old fashioned)
4 Tbsp flax seed

Directions:

Preheat oven to 400 degrees F. Cream sugar, shortening and applesauce until fluffy. Add eggs 1 at a time incorporating each egg before adding the next. Add dry ingredients alternating between flours and other dry ingredients. Add oatmeal, bananas, and flax seed. Drop by teaspoonful on greased baking sheets. Bake 10 min each.

These cookies are delicious! My kids LOVE them! I was worried that the baking powder would change the flavor and consistency of the cookies but it didn't bother them at all. They are fluffy almost cake like cookies. Nice and soft! I hope you enjoy them as much as we do.

Garden Shepherds Pie (meatless)

Garden Shepherds Pie (Meatless)

Tonight I wanted to celebrate National "PI" Day. PI not Pie... 3.14. I know math nerds everywhere rejoice.
The base for this recipe I got from Clean Eating Mag I found online when I googled clean eating shepherds pie. It looked good so I did my best with the ingredients I had on hand. I hope you enjoy it as much as we did.

I really wanted something like pie with a nice flaky crust and yummy center... so if your looking for that kind of pie... this isn't it, I mean the nice yummy center yes, but not the flaky crust. This does not have a crust. Instead of using potatoes, I am using cauliflower, leeks and turnips with a hint of almond milk sprinkled with salt and pepper, topped with parmesan cheese. Sound yummy... I think so too. :)

The middle is full of rich delicious nutritious vegetables. Full of good nutrients and appeasing my new lifestyle of eating cleaner healthier meals. This is one of the first meatless meals I will be serving and hopefully not the last. I did use a lot of organic vegetables but not all are fresh, some have been previously canned, such as the beans and the carrots and peas were previously frozen. My house smells delicious and I'm hoping it tastes as good or better then it smells. :)

Ingredients:

Cauliflower Topping
1 cauliflower, cut off stem pieced
1 medium leek quartered and diced
1 medium turnip, diced
1 tbsp minced garlic
1/4 cup almond milk (unsweetened)
Salt and Pepper to taste

Add cauliflower, leek, turnips and garlic to a pot of water, boil until cauliflower is tender and turning translucent. Remove from heat, drain in strainer. Return to pot add almond milk. With a submersible blender, blend until creamy. Sprinkle with salt and pepper to taste. Use as topping for shepherds pie, or smooth out on a lightly greased cookie sheet and use for a pizza crust by cooking (drying out) in oven for 15 min.

Shepherds pie filling

2 tsp coconut oil
1 large leek, white and light green parts thinly sliced, rinsed well.
2 medium carrots diced or sliced (I used frozen carrots mixed with peas)
1 medium turnips, diced small about 1 1/2 cups
1/2 cup fresh or frozen peas
1/4 lb fresh green beans, trimmed and cut into 1/2 inch pieces
5 small garlic gloves (minced)
2 cups low-sodium vegetable broth, divided
3 large swiss chard leaves, torn into medium pieces - I rough chopped mine and I used Rainbow chard
1 sprig rosemary - chopped
1 sprig sage - chopped
1/4 tsp dried thyme
1 can cannelloni beans - rinsed
1/2 can black beans - rinsed
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 cup parmesan cheese, grated

Instructions:
Preheat oven 400F.
Add oil to a large dutch oven or wide sauce pot on medium-highheat. Add leek and sauté for 5 minutes, stirring often, until begins to soften. Add Carrots, turnips, peas, green beans, and garlic and sauté for 10 minutes, stirring occasionally. Until vegetables begin to soften and brown bits form on the bottom of the pan. Pour 1/2 a cup of broth, scraping brown bits from bottom of the pan as the broth evaporates.

Add chard and herbs (thyme, sage and rosemary) and sauté until chard wilts, about 2 minutes. add beans and remaining broth, salt and pepper and simmer for 10 minutes, until liquid thickens and reduces slightly, and vegetables are tender.

Transfer stewed vegetables to a 10-in pie dish. Spread on top of stewed vegetables cauliflower mixture over vegetables, to the edges of the dish. Sprinkle with parmesan cheese and bake in the oven for 20 minutes or until browned (mine cooked for 26 minutes to lightly brown). Remove from oven let rest for 10 minutes. and enjoy warm!

***VERDICT!!!

SUPER DELICIOUS! I will be making this again, soon! I love how healthy this is and delicious. I am so, very pleased with how delicious this turned out. I love being able to add a meatless dish to my families dinner, which helps us stay healthy and helps our tight budget. Enjoy!!! Let me know what you think and how you adjust for your family.

Black Bean, Corn and Avocado Salad

I am sorry I thought I took a picture of this beautifully, yummy salad, but I didn't. :(  I know how sad. Well. When I make it again I will take a picture of it and post it. I hope you enjoy this as much as I did. :) I brought this dish to our Cub Scout Blue and Gold banquet this tuesday. It was a real hit! Super easy to make, just lots of chopping fresh ingredients. But this is a delicious salad. Totally worth the time chopping veggies. Enjoy!

Black Bean, Corn and Avocado Salad

2 – 15 oz cans black beans, rinsed and drained

4 ears of fresh corn, cooked, and kernals cut off the cob

2 peppers – 1 yellow bell pepper and 1 orange bell pepper

2 cloves of garlic, minced

2 Tbsp minced shallots (1 Medium shallot)

2 tsp kosher salt

¼ tsp cayenne pepper

1-2 Tbsp stevia (optional)

3 passes around the bowl with olive oil

2 limes (The juice of 2 limes)

zest from 1 of the limes

½ cup chopped parsley, plus more for garnish (can substitute cilantro)

2 – medium avacado’s diced

1 cucumber, peeled and diced (if using English cucumbers leave peel on)

4 roma tomatoes, diced

1 bunch of green onion stalks (dice the green off the tops of 1 bunch of green onions)

Mix all ingredients in a bowl except the avacado. Cover and chill for a few hours or over night. Right before serving add the avacados and mix gently. *Do not mash the avacados. Garnish with a few sprigs of chopped parsley or cilantro. Serve at room temperature.

Serves 8-10 people generously

Clean Eating Fajita Taco's with Caramelized Onions

Fajita Taco's with Caramelized Onions


4 - Chicken Breasts, sliced thin
3 (1 of each) Red, Yellow, green or orange Bell Peppers, Sliced thin
2 - Onions, sliced thin(reserve one for the caramelized onions)
1/2 packet fajita spices (low sodium)
1 cup salsa (homemade)
Romain Lettuce Leaves


Cook the chicken, bell peppers and 1 of the onions until the chicken is cooked through, onions translucent and peppers are soft. Add fajita spices and salsa, add 1/3 cup water and simmer down. In a separate pan, slowly cook on low/med heat, add onions in 1/2 a tsp of  heated coconut oil, and a sprinkle of kosher salt until they are tender and browned. 


Spoon the fajita mixture into romaine lettuce leaves, then add a light layer of the caramelized onions on top of the fajita mixture. 


ENJOY! These are so super tasty and full of flavor. The sweetness from the onions and the spice of the fajita meat are a perfect combination. I made these for a dinner with my husband and they were so supper tasty! WE ate them all up.

Clean Eating Turkey Burgers with Homemade Salsa

Turkey Burgers with homemade Salsa


1 pound Ground turkey
1 zucchini (shredded)
1 onion (diced)
2 Tbsp Ms Dash
1 Tbsp kosher salt
2 Tbsp Fresh Grated Pepper

Preheat oven 350 Degrees F.
Combine all ingredients together in a medium bowl. Make a medium size ball of the mixture in your hand, and flatten to about 1/4 inch thick. Place on non-stick foil. Repeat until all mixture is completed. Or make meatballs using a medium (Pampered chef) scoop. Once all meat is used. Place in the oven and bake for 30 min, rotating the pan half way through and flipping burgers. Remove and serve warm and refrigerate the remaining meat for a different meal.

Homemade Salsa

3 Roma Tomatoes diced
1 big bunch of cilantro, minced
1 small onion, diced
1 Tbsp minced garlic
1 jalepeno, diced (seeds removed)

Mix together and eat! :)

Clean Eating Chicken Salsa Stirfry

Chicken salsa stirfry

Servings Size: 1

Chicken breast piece, Thawed and cubed, seasoned with Ms. Dash

1 cup green bell pepper slices

1 small yellow onion

1 carrot diced

2 celery stalks diced

2 Tbsp Salsa (low sugar)

In a small skillet, add bell peppers, onion, carrots, and celery. Lightly salt (less than a tsp. To pull out the moisture in the veggies. Cook until the onions are starting to turn translucent. Add the seasoned cut chicken. Cook on med/high heat. When it starts to stick, add water to deglaze the pan and help cook the chicken. The amount of water is a personal decision. I used about ¼ a cup at first, then it evaporated and I added another ¼ of a cup. By the time that one almost evaporated the chicken was fully cooked, the veggies were softer and I then added my salsa. Cooked a little more reducing the liquid (which also concentrates the flavor). Then served. This would be good in romaine lettuce leaves as tacos. But I just ate it as a stir-fry. No rice, no noodles. Just veggies and meat. It was spicy and delicious

Clean Eating Spiced Honey Apple Oats

Spiced Honey Apple Oats

Serving Size: 1

1/3 cup old fashioned oats

1 cup water

2 tbsp honey

¼ tsp pumpkin pie spice

1 apple pealed, cored, sliced and diced.

In a small pan add water and apples, bring to a boil, then add oats. Cook 10-15 min depending on desired consistency. Add honey, pumpkin pie spice. Stir and serve Warm.

2 tbsp honey

Clean Eating Honey Cinnamon Oats

Honey Cinnamon Oats

Serving Size: 1

1/3 cup old fashioned oats

1 cup water

2 tbsp honey

¼ tsp cinnamon

½ the inside of a vanilla bean

1 small pinch of Kosher Salt

Boil 1 cup water to a small pot and boil. Once boiling add the oats and cook about 10-15 min. depending on desired consistency. Then add honey, cinnamon and vanilla bean to the oats and stir. Serve Warm.

Clean Eating Egg White Farmers Scramble

2 Egg white Farmers Scramble

Serving Size: 1

2 egg whites

½ a bell pepper (red, green, yellow, or orange) each or any desired combination, diced.

½ large white onion

1 sliced carrot (sliced thin or diced)

1 celery stalk, diced

2 handfuls of spinach, chopped

In a small skillet add 1 tsp coconut oil and heat on med heat. Add all veggies and when onions are translucent, add the egg whites. Mix together until the egg is fully cooked. Remove from heat and enjoy.

Clean Eating Farmers Market Chicken Salad

Farmers Market Chicken Salad

Serving Size: 1

1 – 4 oz chicken breast, thawed, cubed

1 sliced carrots

2 sliced celery

1 bell pepper, sliced and cut in half (any color)

½ white onion, sliced and cut in half or diced (personal preference)

1 Roma tomato, diced

½ cup red cabbage, chopped

2 cups mixed greens with fresh spinach

1 small/mini English cucumber, cut in sliced

1 tsp Ms. Dash

1 tsp coconut oil

drizzle of balsamic vinegar

In a small saute’ pan add the coconut oil and heat. Add the carrots, celery, peppers, and onions. Saute’ until onions are turning translucent. Add the chicken and cook until the chicken is cooked through (no more pink).  Set aside to cool.

Meanwhile…

In a bowl or on a plate add the mixed greens, cucumber, cabbage, and tomato. Top with the cooled chicken mixture. Lightly drizzle with balsamic vinegar. Eat. J

*Note: if the taste of red cabbage is too over powering, you can cook it with the other veggies. This will still be very tasty while, removing some of the bite to the red cabbage.

Clean Eating Lemon Pesto Swai Fish

Lemon Pesto Swai Fish Filets

Serving Size: 1

1 Swai Fish Filet (other fish can be substituted such as tilapia, cod or halibut)

1 Tsp Pesto (light oiled or no oiled preferred)

½ a lemon sliced

Preheat oven 400 Degrees F.

In a small baking dish or cookie sheet with sides line with non-stick foil. Place thawed fish filet on top of the foil. Spread the prepared pesto on top of the fish filet. Layer the lemon slices on top of the pesto.

Bake 20-25 min until flaky and fork tender on thickest part of filet. Serve with a mixed green salad, or mixed vegetable blend with cauliflower, broccoli, and carrots. **At least 2 cups worth of vegetables. Enjoy!

Clean Eating Lemon Ms. Dash Tilapia

Lemon Ms. Dash Tilapia Filet

Serving Size: 1

1 - 3-4 oz fish filet

1 tsp Ms. Dash (Season to taste)

1 Lemon, sliced

Place fish filet on non-stick foil. Sprinkle with Ms. Dash. Place Lemon wedges on top. Bake 400 Degrees F. for 20 min (until fish is fork tender and flaky). Remove and serve over mixed green salad with fresh spinach, cucumbers, red cabbage, cherry tomatoes, and carrots.

Clean Eating Bruschetta Chicken

Bruschetta chicken

Serving Size: 5

15-25 cherry tomatoes sliced in half

½ a large white onion diced

1 yellow bell pepper

1 red bell pepper

2 big handfuls of fresh spinach (chopped)

1 -1 1/2 bunches of fresh basil (chopped)

5 – 4 oz chicken breasts

Ms Dash (to season)

Drizzle of Balsamic Vinegar

Preheat oven for 400 Degrees F.

In a baking dish line the bottom of the pan in non-stick foil. Place the chicken breasts seasoned with Ms. Dash on the foil in the pan, set aside.

In a medium bowl. Mix tomatoes, onion, bell peppers, spinach and basil together.

Pour over the prepared chicken (before cooking or after cooked chicken (would be good both ways) I cooked mine)). Bake for 45 min.

Remove from oven and serve with mixed green salad with bruschetta mix on top of chicken. Drizzle with Balsamic Vinegar.

Great Cold or reheated the next day over a bed of spinach or mixed green salad.

**You don't need to cook the bruschetta topping with the chicken, but it adds moisture to the chicken if it's a little dry.