The Perfect Green Smoothie

Ah the smoothie...  What an intimidating meal when you don't have a worthwhile blender!  I must admit I went years without making them just because of that!  Between my lack of breakfast choices and my grumbly tummy every morning at work, I decided that it was probably time to get on the ball.  I asked the Shrinking Jeans community for tips, pointers, recipes, ideas, etc.  The diversity is endless based on your own personal preference!  This chart lays out the perfect ratio for a green smoothie, but you have to have quite a large blender of some sort for it, so below, I'm going to share my amounts that makes just the right amount for one person in a Magic Bullet (which is what I happen to have).  My smoothies are low in calories, gluten free, full of protein, and super tasty!  What's not to love?!

My Single Serving Formula:

*makes 16oz smoothie

1 C. Almond Milk
1/2 C. Spinach
1 Scoop Protein Powder (I go with Vanilla Whey Protein but you can go Soy for dairy free options)
1 C. Fruit

The directions are the same as the picture above and it comes out perfectly full every time for me :)

Different fruit combo choices:
*I'm a touch biased when it comes to fruits I like.  I also use frozen fruits because it's easy to portion and defrost the night before.*

Strawberries
Raspberries
Blackberries
Blueberries

Strawberries
Banana
(I like to add peanut butter and use chocolate protein powder in this one)

Peach
Mango

Strawberry
Peach
Pineapple

Strawberries
Blueberries

Go bust out your blender/Bullet/Ninja or whatever else you have and get some green in your diet! :)

Green Chile Chicken Soup

When you're sick, soup is the staple of your diet.  I've been sick for almost a week now and man do I get tired of Chicken Noodle quick!  So instead of busting out my Chicken and Dumplings (too much work when I'm sick) I went into the kitchen with no thoughts or recipes in my head.  And here's what I ended up with!  It's got just a tiny kick (unless you know you're in possession of super spicy green chiles) and it's really low in calories but super filling.  It's also really easy to keep.  You can freeze it or seal it in jars using a pressure canner.

Green Chile Chicken Soup

*makes 12 2 cup servings

Allergen Tips:
Look for gluten free brands of enchilada sauce like La Victoria or Frontera.
Check the bullion for gluten to keep it a g-free recipe!

12 Cups of Water
7 cubes of Chicken Bullion
3 Boneless Skinless Chicken Breasts
4 Stalks of Celery (chopped)
2 Red Bell Peppers (chopped)
1 C. Chopped Onion
4 Fresh Roasted Green Chiles (chopped) **or 2-3 4oz cans of green chiles**
2 cans Black Beans (drained)
2 cans Corn (drained)
1 14-16oz Can Green Enchilada Sauce (size varies depending on brand)
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Pepper
1 tsp. Cumin
1-2 Tbsp Corn Starch for thickening

1. Put the water and bullion cubes in a stock pot on medium heat until it starts boiling and the cubes are dissolved.
2. Throw in the chicken breasts, beans and veggies and the sauce.  Cover back up and cook for about 45-75 depending on if the chicken is fresh or frozen.
3. Once the chicken is done, pull it out and shred.  Add back to the soup along with the seasonings and simmer for another 30 mins to let the chicken soak up some flavor.
4. Serve!

*Tips on adding to this if you'd like a little more*
You can make some rice to pour this over or you can make some noodles to throw in but if you plan on keeping this in the fridge or freezer, I don't suggest adding these until you're about to eat it.

Onion and Herb Squash

I LOVE squash and Zach hates it...  That means I almost never get to eat it unless I make it specifically for me.  (and I'm just not one to prepare two different meals for people)  That means, on the nights he's not home, I get to break out all the things I love!  This dish took quite a bit of time to put together and then bake, but it was SO worth it!

Onion and Herb Squash

*Makes 4 servings

3 Yellow Squash
2 Large Zucchini
2 Tbsp. Parmesan
Salt, Pepper, Onion Powder, Garlic Powder, Mrs. Dash Onion and Herb seasoning
1.5 Tbsp. Olive Oil (give or take)

1. Slice the squash with a mandolin or with a knife.  It's better if they're thinner but whatever you do works!
2. Drizzle the olive oil on them and mix well.
3. Cover a cookie sheet with tin foil and spray with non-stick spray.
4. Set oven to 375 degrees.
5. Start layering the squash.  If you're OCD like I am, alternate zucchini, yellow squash, repeat.

6. Once it's all laid out, season well with all the above.
7. Put it in the oven for 45 mins.  Add the parmesan when there's 12 mins left.
8. Pull out and enjoy!

Spinach and Ricotta Lasagna Rolls

In my journey to get healthy and eat healthy, I decided to revamp some of my recipes and this will be the first!  I love lasagna but for two people, a whole lasagna is just too much!  So I decided to go with little serving sized rolls that are easy to portion out instead of guessing how much you cut off!  These are still not "super healthy" but calorie wise they're ideal for those Italian food hankerings!

Spinach and Ricotta Lasagna Rolls

*Makes 3 servings

Allergen Tips:
Rice flour noodles are a great g-free option for any pasta dish!

6 Lasagna Noodles
3/4 C. Ricotta (I use low fat)
1/4 C. Mozzarella
1/8 C. Parmesan
1/2 lb. Ground Turkey
1/2 jar Favorite Marinara (I use Classico Italian Sausage)
1/4 C. Red Bell Peppers (chopped)
1/4 C. Onion (chopped)
2 tsp. Olive Oil
1/3 C. Raw Spinach
Salt, Pepper, Garlic Powder, Italian Seasonings

1. Get the pot of water for the noodles going.  Make sure you add salt to help boil the water quicker (you'd be surprised how many people don't know this!)
2. Start cooking the bell peppers and onions in the oil.
3. Once the water is boiling, add the spinach to the water.  Boil it for 4-5 mins and then pull it out of the water and let it hang out in a strainer.  **DO NOT DUMP THE WATER OUT**  Separate it to the best of your abilities to help the water drain.  Add in the lasagna noodles to the same water.
4. Throw the turkey in the pan with the peppers and onions.  Season the meat and brown.  Once the meat is done, you can set aside until everything else is ready.\
5. Mix the ricotta with the parmesan and most of the mozzarella.  Save just a touch for the tops of the rolls.
6. Once the noodles are done, drain and lay out on the counter or on a cutting board.  Dab them with a paper towel so they aren't slimy where you'll be spreading out the cheese.
7. At this point, you need to squeeze out the spinach.  Use a bunch of paper towels or a potato ricer.  Chop it up and mix it in with the ricotta cheese mixture and start spreading on the noodles.  Start small and go from there.  You want to make sure there's an even amount of cheese on each!
8. Turn the oven on to 325 degrees.  Once the cheese is on the noodles, sprinkle the turkey on top.

9. Start rolling the noodles and place in a non-stick sprayed 6x9 baking dish.  (you can spread just a touch of marinara on the bottom to help prevent sticking as well)
10. Add the marinara to the remaining ground turkey and pour on top of the rolls.  Top them with the last of the mozzarella and bake for 25 mins!

Olive Garden's Zuppa Toscana!

Who doesn't love a little soup and salad for lunch every once in a while?!  Well, my absolute favorite at Olive Garden is the Zuppa.  I get it every time!  MMMMMMMM dipping hot fresh breadsticks in that soup is heavenly.  Well, I decided to try the recipe my mom put together and see if it's anything like the real soup.  Boy was I amazed!  It tastes JUST like it!  I made it a little healthier using turkey instead of spicy Italian sausage.  But I honestly couldn't really tell the difference.  :D

Zuppa Toscana

*Makes 6-7 2 cup servings

Allergen Tips:
Make sure you check the bullion and bacon for gluten ingredients to keep this a g-free recipe!

1-1.25 lbs of Ground Turkey (or Spicy Italian Sausage)
(season with Italian seasonings, red pepper flakes, salt, pepper, and garlic if you're doing the turkey)
1/2 lb. Smoked Bacon (chopped)
10 C. Water
4 Chicken Bullion Cubes
1 Med Onion (chopped)
2 Large (or 3 med) Russet Potatoes (sliced)
2 Cloves of Garlic (minced)
2 C. Kale (chopped)
1 C. Heavy Cream
Salt and Pepper to taste

1. Add water and bullion cubes to a pot and cover.  Put on med-low to dissolve.
2. In a pan, brown the turkey, adding the seasonings as it cooks.  Drain and put aside in a bowl.

3. Cook the bacon in the pan, drain, and add to the turkey.

4. Add the sliced potatoes, garlic, and onion to the pot.  Bring to a low boil and simmer on med with the lid off until the potatoes are tender.

5. Add the meats, bring to a low boil and simmer for another 10 mins.
6. Add the kale and cream, season the soup with salt and pepper.  Doesn't need to boil, just warmed through, and it's ready to serve!

And here's a jar of the soup with my label to sell :)

(this soup must be kept fresh, it's not canned)

Beef N Broccoli

I love me some yummy Chinese food.  I'm suuuuuuuuuuuuper picky about stuff we order for takeout!  That's why I started making my own stuff. :)

Beef and Broccoli is so simple yet can be so complex!!  I decided to make a crock pot version and messed with it to make it yuuuuuuuuuummy!!!  This is definitely a treat in my house this week!

Beef N Broccoli

*makes 4 servings

Allergen Tips:
Choose a gluten free soy sauce made by Kikkoman or Tamari.

1 lb. Flank Steak (Cut in strips and then cut in half)
1 C. Beef Broth (I used water and 2 cubes of bullion for a stronger flavor)
3 Cloves Garlic (minced)
1/2 C. Soy Sauce
1/3 C. Honey
1 Tbsp. Oil (sesame is recommended but vegetable works if you don't have it handy)
1/2 tsp. Salt
1/2 tsp. Pepper
2 Tbsp. Cornstarch
2-3 Heads of Broccoli (chopped)

3/4 C. Brown Rice
1 1/2 C. Water


1. Place beef in a crock pot.
2. In a small bowl, combine broth, soy sauce, honey, oil, garlic and salt/pepper. Pour over beef. Cook on low for 4-5 hours.
3. After that time, in a cup, stir cornstarch and just a little sauce from the crock pot until smooth. Add to crock pot. Stir well to combine.  Repeat if it's not thick enough for you.
4. Add broccoli to the crock pot. Stir to combine.
5. Start the rice by mixing with water.  Bring to a boil, cover and simmer for about 30 mins.
6. Cover beef and broccoli and cook an additional 30 minutes on high.
7. Combine and enjoy! :)

Eggie Bites

Eggie Bites

*Makes 6 Bites

Allergen Tips:
Check your meat labels and always be aware of cross contamination when you buy from the deli when it comes to gluten!
Just omit the cheese for a healthy, yet dairy-free option!

6 Slices of Lunch Meat (Ham, Turkey, Chicken, Roast Beef, or whatever else you love)
4 Eggs (scrambled)
2 Tbsp. Shredded Cheese
1 Tbsp. Green Onions
2 Tbsp. Bell Peppers
2 Tbsp. Onion

1. Set the oven to 350 degrees.
2. Scramble the eggs with the seasonings.  Add the bell peppers, onions, cheese, or whatever other veggies you'd like. (OR you could get crazy and add some bacon or sausage)
3. Spray the muffin tin with non-stick spray.  Line the cups with the meat.  Pour in the eggs.
4. Top with the green onions as garnish and bake for 25-30 mins.

Chipotle Cilantro Rice

Well, Chipotle is one of my guilty pleasures when it comes to eating out.  I've been known to travel to different cities just to get a burrito bowl covered in all the yummy goodness that they offer!  I've been trying to recreate their food for YEARS and I've finally nailed the rice!  Hope you all enjoy the recipe!

Cilantro Rice

*makes 3-4 servings

1 C. Brown Rice
2 C. Water
2 Tbsp. Butter
1 Lime (cut in half and juiced)
1 Tbsp. Cilantro (finely chopped)
Salt to taste

1. Put the butter, rice, and half the lime juice in a pot and stir until the butter is melted.
2. Add the water and around 1/8 tsp of salt.  Bring to a boil.
3. Lower the heat to just below med-low and cover.  Cook until the water is all gone.  (usually just over 30 mins)
4. Take it off the heat and let it sit for about 5 mins.
5. Add the other half of the lime juice and the cilantro as well as a little more salt to taste.  Stir well and add to ALL your Mexican dishes!!!

Tostitos Taco Bites

I love making my taco bites with wonton wrappers!  They're fun and inventive but sometimes I'm feeling a little lazy.  The solution?  Bite size taco bowls of course!

Tostitos Taco Bites

*Makes 30-45 bites (depending on filling)

Allergen Tips:
Be sure to read the fine print on your taco seasonings for a g-free dinner!

1/2 lb. Ground Turkey (or hamburger)
1/4 C. Bell Pepper (chopped)
1/4 C. Onion (chopped)
1 Taco Seasoning Packet (or close to 1/4 C. if you have a large container)
3/4 C. Water
Tostito's Scoops
1/4 C. Shredded Cheese
Olive Oil or Butter for Veggies
Salt, Pepper, Garlic Powder to taste

1. Cook bell peppers and onions with oil or butter for about 8 mins on just above medium.  Add turkey or beef.  Season and brown and then drain fat.
2. Add the taco seasoning and water.  Bring to a boil and then reduce to med-low.  Simmer for 20-25 mins or until the liquid is almost gone.
3. Set oven to broil with the rack at the very top.  Place chips on a cookie sheet lined with foil.  Add the meat and cheese.  Place in oven for about 45 seconds to melt the cheese.
4. Serve with lettuce, olives, sour cream or whatever else sounds good!

Lazy Game Hens

I love chicken.  I could eat it 7 days a week!!!  (oh wait I almost do!)  I find my creativity is almost endless even with boneless skinless chicken breasts.  The boyfriend doesn't like bones in chicken so I never get to cook with normal chicken!  Such a shame and a lack of flavor!  But I've learned all the in's and out's of the boneless stuff to make all kinds of fancy stuff.

I have been DYING to make a cornish game hen because I love how small and cute they are!  They're perfect for one person!  I've been thinking of making one since the last time I was in Vegas and we got dinner and a show where they served game hens.  Very inspiring to my imagination!  So out of curiosity I decided to make them in a crock pot.

Lazy Game Hens

*makes 2 hens

2 Cornish Game Hens (still frozen)
1 Onion (chopped)
3-5 Tbsp Olive Oil (depending on how generous you want to be)
Salt, Pepper, Garlic (preferably fresh but powder works), Onion Powder, Rosemary, Thyme
3/4 C. White Wine

1. Sprinkle salt, and pepper on the bottom of the crockpot.  Drizzle 2 Tbsp oil on the bottom of the pot.
2. Add onion to the crock pot.
3. Put the hens on top of the onion.  Drizzle a generous amount of olive oil over the hens.  Sprinkle with salt, pepper, onion powder, rosemary, and thyme.  If you're using fresh garlic, place several slices on top of the chicken and put the rest around it on the bottom with the onions.  If you're using powder, be generous on and around the chicken.
4. Pour in the wine but don't pour over the chicken or else all that seasoning will be a waste!
5. Cook on low for 6 hours.

6. Pull out and enjoy your fall off the bone chicken!

Rosemary Chicken and Roasted Potatoes

After craving red potatoes for a month I decided that I needed to break out the ol' Pyrex to make some roasted potatoes!  What better combo than with chicken?!?!  This is my version of a classic dish. :)

Rosemary Chicken and Roasted Potatoes

*Makes 3-4 Servings

2 Boneless Skinless Chicken Breasts (cut vertically to make 4 chicken fillets)
6-8 Small Red Potatoes (cut into 1 1/2" cubes)
1 Bell Pepper
1/2 Small Onion
1/4 C. Parmesan
3 Tbsp. Green Onions (chopped)
3-4 Tbsp Olive Oil
1/2 Tbsp. Parsley
1/4 tsp. Basil
1/2 Tbsp. Rosemary
1/2 tsp. Paprika
1/2 tsp. Pepper
3/4 tsp. Salt
1 tsp. Garlic Powder

1. Cut up the potatoes and put in a large pot full of hot water.  Turn the burner on to high.  Take off the stove and drain as soon as the water starts to boil.  Put in a bowl to the side.
2. Set oven to 400 degrees.  Spray a 9X13 pan with non stick spray.  Sprinkle a little salt on the bottom.  Lay chicken side by side.
3. Add bell pepper and onion to the potatoes.  Add the oil and all the seasonings.  Mix well!
4. Spread the potatoes over top of the chicken.  Sprinkle the Parmesan and green onions on top.  Put in the oven for 35 mins.
5. Enjoy! :)

 Before and After :)

Italian Sausage and Peppers

In my recent development of eating healthy and trying to work out, I've taken the plunge with different types of ground turkey.  I am not a huge fan of sausage because of the fat content so when I found Hot Italian Turkey Sausage I said, hey why not?  This is a very simple and healthy meal that's filling and satisfying to the taste buds!  By using a can of tomatoes with just a serving of actual marinara sauce, you're cutting the calories by almost 2/3!

Italian Sausage and Peppers

 *Makes 3 servings

Allergen Tips:


Rice flour noodles are a great g-free option for any pasta dish!


2 Italian Turkey Sausages (you can use real sausage if you'd prefer, it's just not as healthy)
1/2 Onion (sliced)
1 Bell Pepper (sliced, and go for red, orange or yellow for better nutrients)
1 15 oz. Can Diced Tomatoes (undrained)
1/2 C. Favorite Marinara Sauce (this makes it a bit thicker without adding all the calories!)
3-4 Cloves of Garlic (minced)
3 Tbsp. Parmesan Cheese
1 1/2 C. Whole Wheat Pasta (I used Penne)
Salt, Pepper, Italian Seasonings

1. Boil water for the pasta.  Add pasta and some salt when it's ready.  Drain when it's al dente and keep covered until the topping is done.
2. Cook sausage on medium heat for about 8 mins, making sure to turn frequently.  Lower to med-low and cover the sausage.  Cook for about 10 more mins or til the juices run clear.  (I like to poke my casing once so that the juice can run free and it's easier to watch)  When they're done, take them off and cut them into slices.
3. Add a bit of oil to the pan.  Add garlic and cook for about 30 seconds.  Then throw in the peppers and onions.  Cook for around 8 mins.
4.  Add the sausage and the can of undrained tomatoes.  Season with salt, pepper, and italian seasonings.  You can also up the heat a bit with red pepper flakes.
5. Bring to a boil and reduce to simmer for 5-8 mins.
6. Serve on top of pasta and sprinkle with parmesan cheese.

Lasagna Rolls

I've never made a lasagna before because I remember it taking foreeeeeeeeeeeever as a kid.  It doesn't really take much at all apparently! :)  I decided to make individual serving sized ones instead of a whole casserole.

Lasagna Rolls

*3-4 servings

Allergen Tips:
Rice flour noodles are a great g-free option for any pasta dish!

1 Bottle Favorite Marinara Sauce (I only buy Classico)
3/4 lb. Ground Hamburger
1/2 Container of Ricotta
1/4 C. Parmesan
1/3 C. Mozzerella
6 Lasagna Noodles
Salt, Pepper, Garlic Powder, Italian Seasonings

1. Brown the ground beef.  Season with all the above seasonings.
2. Cook noodles until they're done with salt in the water. \
3. Preheat the oven to 375 degrees.
4. Mix the ricotta, and the other cheeses together.
5. Drain the noodles and lay out on the counter or a cutting board.
6. Spread the cheese along each noodle.
7. Add spoonfuls of the sauce to the noodles.

 8. Roll up.
9. Spread a small amount of sauce on the bottom of a 6x9 pan.  Add the noodles.  Top with the rest of the sauce and then add more cheese to the top.
10. Tent tin foil on top and cook for 35 mins. (don't want the cheese to stick to that foil!!!)

Fancy Roasted Broccoli

Finding veggies that the boyfriend will eat can be a challenge sometimes.  He hates squash, and cucumbers, and cauliflower, and some others.  Broccoli is one of his favorites!  *happy dance*  I get tired of steaming broccoli all the time so we have to come up with different ideas. (me rather... he doesn't do anything)  After my numerous hours on pinterest, I combined a handful of broccoli ideas to make the BEST recipe I think I've ever had.  It's a lot of ingredients but it's super simple to put together!

Fancy Roasted Broccoli

*Makes 2 servings

1 Head of Broccoli (chopped)
2 Tbsp Olive Oil (I eyeball this one, don't smother it, but be a tad generous)
Salt and Pepper to taste
4 Cloves of Garlic (sliced or minced)
2 Tbsp Parmesan (grated, but you can use the powder if you'd like)
2 Tbsp Sliced Almonds
Touch of Lemon Juice (maybe 1 1/2 tsp?)

1. Set oven to 425 degrees.  Chop up your broccoli and put it in a bowl.  Add the garlic, oil, salt and pepper.  Mix well and spread on a foil lined cookie sheet. (Spray with non-stick spray)
2. Cook 25 mins.
3. With 7-10 mins left, sprinkle the cheese and almonds on.
4. When it's done, add some dashes of lemon juice, and serve!

Chipotle Shredded Beef

I LOVE my shredded beef recipe, but I was in the mood for a different flavor.  So I started from scratch to make something different!  I love my crock pot WAY more than a stock pot so that's how this recipe is made just like the other one.  **This is NOT Chipotle the restaurant's beef, it just has chipotle peppers in it**

Chipotle Shredded Beef

*Makes 6-10 servings

Allergen Tips:


Check the bullion for gluten to keep it a g-free recipe!


1 2-3 pound Roast
1 Can Green Chiles
1/2 Can Chipotle Peppers in Adobo Sauce
1/2 Medium Onion (chopped)
1/2 tsp. Pepper
1/2 tsp. Paprika
1 tsp. Seasoned Salt
1 tsp. Cumin
4 Cloves Garlic (minced)
2 C. Beef Stock (I use bullion cubes)

1. Rub the seasonings on the roast and place in the crock pot.
2. Put all the veggies and peppers around the roast.
3. Pour the beef stock in, don't pour directly on the roast! (so you don't knock all the seasonings off!!!)
4. Cook on low for 6-7 hours.
5. Pull out the beef and shred.  Before you put the beef back in, scoop out about 1 1/2 cups of the juice and veggies and set aside. (this is to make a sauce to pour on top)
6. Put the meat back in and cook for one more hour.  Serve however you'd like!

*For the sauce*
1. Put the set aside juice in a processor and pulse until all the solids are gone.
2. Put it in a sauce pan on med heat and add just a tiny bit of a flour paste to thicken it up.  Spoon over whatever you make!

 Yummy Enchiladas :)

Mexican Loaded Taters

Yet another use of my Black Bean Salsa is making really healthy twice baked potatoes!  It tends to be much healthier than loading it full of sour cream and bacon!

Mexican Loaded Taters

 *Serves 2

2 Small-Medium Russet Potatoes
1/3 C. Chunky Salsa (photographed with my black bean salsa)
Olive Oil
Salt, Pepper, Garlic Powder, Chili Powder

1. Wash the potatoes really well and stab all over with a fork.  Put them in a microwave safe dish. drizzle olive oil on them and roll them around.  Microwave for 6-8 mins depending on the size.  Preheat the oven to 350 degrees.
2. Take out and cut in half.  Spoon out the insides and mix with the salsa. 
3. Place the skins in an oven safe dish that's sprayed with non-stick spray.
4. Spoon the mixture into the skins and sprinkle the seasonings on top.
5. Bake for 20-25 mins. 

Best of Both Worlds Alfredo

The Best of Both Worlds Alfredo

*serves 2

Allergen Tips:


Rice flour noodles are a great g-free option for any pasta dish!
Double check your Alfredo labels for any sneaky gluten ingredients.


Noodles
8-10 oz. Favorite Noodles (I went with Penne)
1 Tbsp. Olive oil
Good shake of Dried Oregano
2-3 Tbsp. Parmesan Cheese

Chicken
1 Boneless Skinless Chicken Breast (cut in half long wise so you have 2 thin "fillets")
 Salt, Pepper, Garlic Powder, Grillmate's Chicken Seasoning

Sauce
1 bottle of Classico Poblano Alfredo
1/2 a Bell Pepper (sliced to size you prefer)
1/8 C. Onion (chopped)

Side of your favorite salsa (pictured with my black bean salsa)

1. Boil water with a touch of salt and cook noodles to your liking.
2. Season chicken with all 4 listed and grill on a George Foreman Grill or sear in a pan.  Slice chicken against the grain and set in microwave to keep warm.
3. If you can multitask, saute the onion and bell pepper with a touch of butter until soft and the onion is transparent.  Add the alfredo and simmer til the noodles are done.
4. Pour noodles into 2 wide rimmed bowls, top with the alfredo, slide chicken onto the sauce and top with the salsa.

Fiesta Chicken Wrap

Day 3 of my weight loss challenge I went looking for some lunch.  I knew I was going out for dinner with some friends so I didn't want to overdo it with my calories.  I decided to skip the tortillas and make my first lettuce wrap. (ever! I know right??)  It turned out juicy, full of flavor and totally filling and satisfying!  It's a really simple wrap to make and you can always play around with the recipe!

Fiesta Chicken Wrap

*Makes two wraps

4 Boneless Skinless Chicken Tenders
1/2 C. Chunky Salsa (pictured with my black bean salsa)
1/8 C. Shredded Cheese
4 Iceburg Lettuce Leaves (less if you have a sturdier lettuce like romaine)
3/4 tsp. Mrs. Dash Fiesta Lime seasoning

1. Season the chicken and grill or pan sear.  (I use my George Foreman at least 3 times a week!)
2. Sprinkle the cheese inside the lettuce and put the chicken on top of that. (it gets all melty and gooey!)
3. Top with salsa.  I also use my black bean salsa because of the nutrients in the ingredients rather than a normal salsa.
4. Wrap up and enjoy!

Pictured with a sugar free Crystal Light Peach Mango Green Tea! Yum!

Chicken Tortilla Soup!

As mentioned throughout my wonderful blog, I am a terribly picky eater.  Add tortilla soup to my list of things that have to be JUUUUUUUUUUST right.  I am in love with Cracker Barrel's tortilla soup and to be honest, nothing else compares!  I decided to take the jump into the wonderful world of soup making.  And my first soup, chicken tortilla!  It's not quite finished as I'm writing this but man is it tasty!

Chicken Tortilla Soup

*Makes 8 servings

Allergen Tips:

Check the bullion for gluten to keep it a g-free recipe!
Look for gluten free enchilada sauce, La Victoria is one option! 
Skip the cheesy toppings for a dairy free dish.

3 Boneless Skinless Chicken Breasts (frozen)
6 C. Chicken Broth (I use bullion cubes)
1/2 Medium Onion (chopped)
1 Can Red Enchilada Sauce (15 oz)
1 Can Corn
1 Can Black Beans (15+ oz rinsed!!!)
1 Can Diced Tomatoes (15 oz mashed)
1 Can Green Chiles (4 oz)
2 Cloves of Garlic (minced)
Salt, Pepper, Garlic Powder to taste
1 tsp. Cumin

1. Open everything.
2.  Dump in a crockpot! (low 6-8 hours, high 3-5 hours)
3. Near the end of it being done, pull chicken out and shred it.

4. Add cheese, tortilla strips, sour cream or whatever your heart desires and enjoy!

(Nutrition Facts do not include the extras!)

Chicken Piccata

I stumbled across a dish that has so vastly changed from the original Italian recipe as it's been passed around the states.  The original is a breaded chicken that's split open and fried and usually served before pasta or rice.  This recipe has taken on an American feel to it because of our love of pasta!  Here goes!

Chicken Piccata

*Serves 2-3

Allergen Tips:


Rice flour noodles are a great g-free option for any pasta dish!


Marinade for Chicken
2 Boneless Skinless Chicken Breasts
2 Tbsp. Lemon Juice (preferably fresh)
3 Tbsp. Olive Oil
1 Tbsp. Garlic (minced)
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Basil

Sauce
2 Tbsp. Butter
4 Tbsp. Lemon Juice (preferably fresh)
1 Tbsp. Garlic (minced)
1/2 C. Half and Half
2 tsp. Basil
1/2 C. Parmesan Cheese

2 C. Penne Pasta

1. Mix your marinade and pour over the chicken. Marinade for at least 4 hours.
2. Boil the water for your noodles and cook them to your liking.
While the water is boiling, Start cooking your meat, either searing in a pan or grill it.
3. Melt the butter in a pan on medium heat to start the sauce.  Add the garlic and lemon and whisk.  Add the half and half and whisk until it's warm.  Throw in some salt and pepper for taste.  Then add the parmesan cheese and basil.  Whisk until it's melted and sauce-like.  You don't want it stringy.
4. Drain your pasta if you haven't already and toss the pasta in the sauce.
5. Cut up the chicken and throw it on top.  Top with a bit more parmesan and enjoy!