Chicken Fajita Southwest Salad

Ingredients

• 3 Romaine Lettuce Hearts, chopped
• 1 Can Chipotle Corn, drained
• 1 Can Black Bean, rinsed and drained
• 1 Red Pepper, chopped
• 1 Avocado, diced
• 1 Bunch Green Onions, chopped
• 2 Roma Tomatoes, diced
• 1 Bunch Cilantro, chopped
• 1 Cup Colby Jack Shredded Cheese
• 1 Package Santa Fe Style Tortilla Strips
• 2 Cups Chicken, cooked and sliced
• 1 Cup Salsa
• 1/2 Cup Light Sour Cream

Instructions

1. Mix together the salsa and sour cream in a small bowl.
2. Place the rest of the ingredients in a large bowl.
3. Top with 1/2 of the dressing and toss.
4. Serve with remaining dressing on the side.

Found online.

Southwest Chicken Salad

2 cups shredded chicken
1/2 green bell pepper 
1 can black beans 
1 can sweet yellow corn, drained 
2 plum tomatoes, diced
4 green onions, sliced
1 head romaine lettuce, cleaned and roughly chopped into bite-sized pieces 
1/2 C cilantro, chopped 
2 ripe avocados, diced 
tortilla chips 

Dressing
1/2 C mayo 
2/3 C plain Greek yogurt 
1 T taco seasoning

Spinach and Fruit Summer Salad

10 oz bag of fresh spinach

1-2 chicken breasts, grilled and thinly sliced

1 pint of strawberries, sliced

1 pint of blueberries

4-5 kiwis, peeled and sliced

3/4 cup chopped pecans

1/4 cup granulated sugar

4 oz crumbled goat cheese** (or crumble some yourself) - substitute for another cheese if desired

 Dressing:

2/3 cup oil (I used canola……use what you like)

4 Tbsp Balsamic Vinegar

6 Tbsp Strawberry Jam  (or any berry variety)

1 1/2 Tbsp poppyseeds

1/4 tsp salt

To make the dressing: Place your oil, balsamic vinegar, jam, poppyseeds, and salt into a bowl. Whisk together pretty vigorously or place them into a dressing mixer that you can shake up. Place in the fridge.

Next, it’s time to lightly glaze some chopped pecans.  Place the pecans and sugar in a pan over medium heat. Slowly let the sugar warm up, while continually stirring and scraping the bottom of the pan.  Eventually you’ll see the sugar being to melt. But then you’ll notice that the sugar will start clumping up and sticking to everything.  Don’t worry.  Keep stirring and watch as the sugar continues to melt and caramelize. Eventually, all of the clumps will melt and smooth out, and will nicely coat your pecans.  (Be careful not to burn the sugar…..just let it caramelize and brown just a bit.) Then remove from the heat and immediately spread on a sheet of tin foil.  After they’re cool, gently break them apart.  Set aside.

Wash your fruit and slice your strawberries and kiwis.

Cook your chicken out on the grill or in a pan on the stove.  Whatever works best for you.  (I slice 2 breast pieces in half, making them 4 thinner slices of chicken, to speed up the cook time.) Once your chicken is fully cooked, slice it nice and thin.

And then assemble your salad in a bowl and serve. Found online;)

Strawberry Bacon Salad

• 6 cups chopped romaine lettuce
• 2 cups strawberries, chopped
• 8 strips bacon, cooked and crumbled
• ½ red onion, diced
• 1 cup crumbled feta cheese

Salad

I found this on pinterest and I loved this idea where you can have pre-made lunches for an entire week! I love this!

Grilled Chicken Veggie Bowls

16 ounces cooked quinoa

16 ounces cooked brown rice

4 cups/32 ounces roasted asparagus, chopped

4 cups/32 ounces roasted broccoli florets

4 cups/32 ounces roasted cauliflower florets

32 ounces prepared Grilled Taco Lime Chicken, cubed

Optional (would replace any of the vegetables above)

4 cups haricot verts

4 cups roasted brussel sprouts

4 cups charred corn

To prepare your bowls, we used THESE tupperware containers for all 8 of our bowls. They are 3-cup To Go snack containers. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day.  Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave.  A low fat dressing would work as well.  Store these in the refrigerator and when you are ready microwave until heated through.

Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.

Makes 8 Meals Found Online 

Grilled Taco and Lime Chicken

Ingredients

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika (regular paprika works too)

1/2 teaspoon garlic salt

3-4 medium to large boneless skinless chicken breasts

2 limes, split

Directions

Preheat indoor or outdoor grill to medium high heat.

Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.

Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.

Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops. Thinly sliced chicken goes great inside tacos. Top with your favorite toppings.

Found online

Pre-made Smoothies

Banana Blueberry: 1 large banana, 2 cups blueberries, 2 cups spinach

Pineapple Blueberry: 1/2 banana, 1 1/2 cups pineapple, 1/2 to 3/4 cup blueberries, 2 cups spinach

Kiwi Watermelon: 1 sliced kiwi, 1 cup diced watermelon, 1 cup grapes, 2 cups spinach

Banana Berry: 2-3 cups mixed berries, 1/2 large banana, 2 cups spinach

Melon Berry: 1 cup melon, 1 1/2 cups mixed berries, 2 cups spinach

Pineapple Banana: 1 large sliced banana, 2 heaping cups pineapple, 2 cups spinach

Put in quart freezer size bags. Blend with 1 cup of liquid each morning for a yummy tasting smoothie;)

Sweet and Sour Chicken Freezer Meal

Ingredients

3 large chicken breasts, cubed

1/3 cup reduced sugar ketchup

1/3 cup Dijon mustard

1/4 cup apple cider vinegar

1 red bell pepper, diced

1 can low sodium tomato sauce

6 Truvia packets

1 can diced pineapple and juice (optional)

Directions

1. Throw all ingredients in crock pot, mix well, and cook on low for 6 hours. 
2. If freezing put all ingredients in a gallon-sized freezer ziplock (push any extra air out).
The day before you decide to cook the meal, pull it out of the freezer and let it defrost in the fridge for 24 hours. The day you want this for dinner, cook in the crockpot on low for 6-8 hours or on high for 3-4 hours.

Healthy Freezer Meals

I found these recipes on a website. I really want to try these recipes so here is the link of where got the recipes from. http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html

Honey Lime Chicken

Ingredients:
-4 boneless skinless chicken breasts, fat trimmed
-1.5 tsp garlic powder
-1 20 ounce can pineapple bites packed in juice not heavy syrup (keep 1/2 c. of the juice)
-1/4 cup honey (raw honey is best)
-Juice of three limes or 3 Tbsp lime juice (fresh will taste better but either will work)
-2 Tbsp low-sodium soy sauce

Put all ingredients in the crockpot.  If you prefer your chicken diced, you can cut it into bite sized pieces before you put it in the crockpot.  I usually just put the chicken breasts in whole and then cut it when done, or shred the chicken – mostly just because it’s easier for me than cutting up raw chicken.  Cook on low for 6-8 hours or high for 3-4 hours.  Serve with brown rice and fresh lime wedges to squeeze on top.

I found this online. I am going to try it.

Easy Muffins

Mix together instant pancake mix
Pour into muffin tins 3/4 full
Put what you want on the top (cinnamon, chocolate chips, blueberries, etc.)
Bake 350 degrees for 12 min

I saw this on someone's Facebook page and I haven't tried it yet but it looks easy and super yummy!