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

Quick Lemon Chicken with Rice

1 TABLESPOON OLIVE OIL

1 POUND BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO STRIPS

2 CLOVES GARLIC, MINCED 

112 CUP ONION, CHOPPED

1 CARROT, GRATED

1 ZEST OF LEMON, GRATED

1 CAN (14 1/2 OUNCES) CHICKEN BROTH

1 TABLESPOON PARSLEY

2 TABLESPOONS SLICED BLACK OLIVES

2 CUPS QUICK-COOKING WHITE RICE

Warm the oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 5 to 10 minutes, or until no longer pink and the juices run clear. During the last few minutes of cooking, add the garlic and onion.

When the chicken is done, stir in the carrot, lemon zest, broth, parsley, olives, and rice. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork before serving.

Found online (30 day meal plan)

Black Bean and Cheese Burrito

BURRITO:

1 8-inch flour tortilla

1/2 C black beans

1 oz low fat cheddar

3 tbsp diced tomato

1 tbsp chopped cilantro

1 tbsp salsa

Roll beans, cheese, tomato, cilantro and salsa in tortilla.

Found online (30 day meal plan)

Chicken Spinach Parmesan

1 tbsp olive oil

1 boneless, skinless chicken breast

1 tbsp italian seasoned bread crumbs

1 tsp grated parmesan

1/4 cup marinara

1 small clove garlic, crushed

3 handfuls baby spinach leaves

Salt and pepper to taste

Heat the oil in a nonstick skillet over medium heat. As the oil is heating, pound the chicken to 1/4 inch thickness, then sprinkle with bread crumbs, cheese, salt, and pepper, pressing so the crumbs stick. Place in the pan with the garlic and saute for 2 to 3 minutes per side. Top with hot marinara. Add the spinach, turning frequently with tongs until it wilts (about 6 minutes).

Found online (30 day meal plan)

Penne with Chicken Marengo

 8 ounces penne

1/2 cup dry-packed sun-dried tomatoes 

1/2 pound boneless, skinless chicken breasts, cut into 1/2" cubes

1 tablespoon all-purpose flour

1/2 teaspoon dried thyme

1/4 teaspoon ground black pepper

1 tablespoon olive oil

3 cups sliced mushrooms

1/2 cup chicken broth

1 can (15 ounces) crushed tomatoes in puree

1/2 cup orange juice

1 teaspoon grated orange zest

1 teaspoon brown sugar

1/8 teaspoon salt

1.

Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl.

2.

Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside.

3.

Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices.

4.

Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended.

5.

Pour the mixture over the pasta and toss to coat well.

Found online (30 day meal plan)

Gobbleguac Sandwich

2 slices whole grain bread 

4 slices hormel natural choice pre-sliced turkey

1/3 fresh avocado

salt and fresh ground pepper to taste

Mix avocado with salt and pepper

Add turkey to bread

Spread mixture on turkey

Found online (30 day meal plan)

Turkey Wrap

1 whole wheat flour tortilla

4 slices hormel natural choice pre-sliced turkey

1 slice sargento deli style cheese 

mustard to taste

Found online (30 day meal plan)

Whole Wheat Pasta with Vegetables

6 ounces whole wheat spaghetti

2 tablespoons canola oil

1 clove garlic, chopped

1 cup thinly sliced carrots (2 medium) 

1 cup thinly sliced onions (1 medium)

1 cup frozen baby peas, rinsed and drained

1 cup frozen artichoke hearts, thawed

1/4 cup reduced-sodium vegetable broth

1/2 cup slivered fresh basil

1/4 cup grated parmesan or romano cheese

freshly ground black pepper

Prepare the pasta al dente according to package directions for. Reserve 1/2 cup of the cooking water before draining.

Heat the oil in a deep, wide nonstick skillet over medium-high heat for 1 minute. Add the garlic, carrots, and onions. Cook, stirring frequently, for 5 minutes or until the vegetables start to soften. Add the peas and artichokes. Cook, stirring frequently, for 2 minutes, just until heated. Add the broth. Keep warm over low heat.

Add the pasta and the basil to the skillet and toss to combine. Add some of the reserved pasta water to moisten if necessary. Allow to sit for 1 minute so flavors will blend. Add the cheese and toss. Serve right away. Season with pepper at the table.

Found online (30 day meals)

Mediterranean Hummus

1 9" round spinach pita wrap

1/4 C roasted red pepper hummus

1/2 C zucchini strips, sliced lengthwise 

1 tbsp sliced, pitted Kalamata, black, or green olives

1/4 C shredded carrots

4 thin tomato slices

1/2 C shredded reduced-fat mild cheddar

1/2 C shredded lettuce

Spread hummus on the lower third of the wrap. Layer zucchini, olives, carrot, tomato, cheese, and lettuce in the center of the wrap. Roll the wrap from the bottom toward the center. Fold the sides in, then roll the entire sandwich into a neat pocket. Cut wrap in half on an angle.

Found online (30 day meal plan)

Taco Salad

Ingredients

• 1 tablespoon oil
• 1 small onion diced
• 1 clove garlic chopped
• 1/2 pound ground beef
• 1 tablespoon taco seasoning
• 1/4 cup water
• 4 cups lettuce, sliced
• 2 large tomatoes, diced
• 1 cup black beans
• 1/2 cup salsa
• 1 avocado, diced
• 1/4 cup sour cream
• 2 tablespoons sliced black olives
• 1/2 cup cheese, shredded
• 1 handful tortilla chips, crumbled

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minutes.
4. Add the ground beef and cook draining any grease when done.
5. Mix in the taco seasoning and water and simmer until most of the liquid has evaporated, about 3-5 minutes.
6. Assemble salad and enjoy!

Found online...Can't wait to try it:)

Honey Baked Ham

Ingredients

• 6 pounds bone-in ham
• 1/3 cup brown sugar
• 1/3 cup honey
• 2 teaspoons cornstarch
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper

Directions

Preheat oven to 350 degrees F.

Place ham on a rack in a foil lined roasting pan. Bake the rounded side up for one hour.

In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice thick glaze.

Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.

found online

Potato Cheese Soup

1lb. thick-sliced bacon, diced

Ingredients:

1white onion, diced (2 cups)
1cup minced celery
1Tbsp. minced garlic
2Tbsp. all-purpose flour
6cups peeled and diced russet potatoes (2 lb.)
1Tbsp. dry mustard
2tsp. paprika

STIR IN:

3cups low-sodium chicken broth
1Tbsp. Worcestershire sauce
1tsp. Tabasco sauce
4cups shredded sharp Cheddar
2cups half-and-half
Salt, black pepper, and cayenne pepper to taste
Minced scallions

Directions:

Cook bacon in a large pot over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. drippings.
Add onion, celery, and garlic to drippings in pot and sweat over medium heat until onion is softened, about 5 minutes.
Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne.
Garnish servings with bacon and scallions.

Suggestion: A hint of Tabasco sauce adds a spicy kick to the cheese and potatoes Found online going to try it

Broccoli Cheese Soup

Ingredients

• 1/2 medium onion, chopped
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half ( or skim milk)
• 2 cups chicken stock
• 1/2 pound fresh broccoli ( florets only)
• 1 cup carrots, julienne
• 1/4 teaspoon of salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon pepper
• 8 ounces grated cheddar cheese

Instructions

1. Saute onions in a little butter in a small pan – set aside.
2. In a large stockpot ( I accidentally used a medium-size pan) – melt butter. Add flour and mix for 3 minutes.
3. Slowly add half- half – mixing the entire time.
4. Slowly add chicken stock- mixing the entire time.
5. Let simmer on low for 20 minutes.
6. Add broccoli, carrots; onions and cook on low for 25 minutes.
7. Season with salt, pepper; nutmeg.
8. Place soup in a blender or use an immersion blender and puree.
9. Heat soup over low heat and add cheese and mix till melted.
10. Serve ( hopefully in a bread bowl) and Enjoy  Found online going to try it:)

Grilled Chicken Bow Tie Pasta Salad

Ingredients:
1 (12 oz) package bow tie (farfalle) pasta, uncooked
2 cups fresh broccoli florets
2-3 grilled chicken breasts, cut into bite-size pieces (or you could use a rotisserie chicken or any kind of cooked chicken you have available)
1 cup halved cherry tomatoes OR 1 large tomato cut into chunks
1 green pepper, cut into small pieces 
1/2 of a 16 oz bottle of Italian salad dressing (we love Wishbone Robusto Italian)
4 oz of Colby Jack cheese, cut into tiny bite size pieces
1 small can of sliced black olives
1/4 cup grated Parmesan cheese

(You could also add any other fresh vegetables that you have on hand. Anything goes!) 

Directions:
Cook pasta as directed on package, adding broccoli to the cooking water to the last 2 minutes. Drain water. Toss chicken, tomatoes, pepper, cheese, dressing, and olives together in a large bowl. Add pasta and broccoli, toss lightly. Sprinkle with Parmesan cheese and serve.

I found this on http://www.sixsistersstuff.com they have great recipes:)