Chicken Fajita Lettuce Wraps

I'm literally obsessed with this meal! It's so simple to make but tastes so SO good! So here's the recipe :)

Makes 4 Servings

* 1 tsp. chili powder
* 1/2 tsp. sea salt
* 1/2 tsp. ground cumin
* 1/2 tsp. garlic powder
* 2 tsp. olive oil (divided use)
* 4 (6oz) raw, skinless, boneless chicken breasts cut in to 1/2 inch strips
* 1 medium red or green bell pepper, cut in to strips (I used a mix of green, red, and yellow)
* 1 Tbsp. fresh lime juice
* 8 large romaine (or butter) lettuce leaves
* 1/2 medium avocado, sliced thin
* 1 cup fresh salsa
* You can serve with lime wedges for garnish if desired

Directions:
1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp. of olive oil in a large Zip-lock bag.
2. Add chicken, bell pepper, and onion to the baggie. Mix gently to coat.
3. Refrigerate for approx. 15 minutes.
4. Heat the remaining 1 tsp. olive oil in a large nonstick skillet over medium-high heat.
5. Empty contents of bag into skillet and cook, stirring frequently. Let cook for about 5-6 minutes or until chicken is cooked through.
6. Remove from heat and add lime juice.
7. Evenly top lettuce leaves with chicken mixture, avocado, and salsa.
8. Garnish with lime wedges if desired. 


 
Time Saving Tip: I cook all of my chicken in a slow cooker with this seasoning from Target. Then I remove it, shred it, and store it for use during the week. I also slice and cook my veggies before hand, store it, and just use it day of! 

Grilled Chicken Fajita Bowl with Cilantro Lime Rice

(From ohsosavvymom.com)

Ingredients

• 2-3 chicken breasts thinly sliced
• 1 1/2 cups basmati (or long grain white) rice
• 2 cups water
• 2 bell peppers (red, orange, yellow, or green)
• 1 medium onion
• 2 tbsp chopped cilantro + extra for garnish
• 1/2 can black beans (optional)
• 1 tsp salt
• 1 1/2 tbsp lime juice
• 1/2 tbsp lemon juice
• 1/2 bay leaf
• 4 tbsp olive oil divided
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp fresh ground pepper
• 1/2 tsp onion powder
• 1 avocado sliced
• sour cream and salsa if desired

Instructions

Chicken
1. Slice chicken breasts into thin strips. Combine 3 tbsp olive oil, chili powder, paprika, cumin, and onion powder in a quart size ziplock bag.
2. Add chicken to bag and let it marinate.It is a good idea to start the marination process at least an hour before you cook.
3. While onions saute start the chicken grilling. You can either throw the chicken strips on your outdoor grill or on a Foreman Grill. I cooked mine indoor on the Foreman Grill. 3-5 minutes will do it.
4. Keep the bag with the marinade to use for the fajita veggies.
Cilantro Lime Rice
5. These instructions are for cooking rice in a RICE COOKER. You may need to alter the amount of water you use if boiling in a pot on the stove.
6. Combine rice, water, bay leaf, and salt in your rice cooker and start.
7. When your rice is done cooking, remove bay leaf and stir in the cilantro, lime juice, and lemon juice.
Fajitas
8. While your rice is cooking, Slice onion into thin strips.
9. Heat 1 tbsp olive oil on medium high in a large skillet and add onion.
10. Cook onion for about 2 minutes then add thinly sliced bell peppers.
11. Immediately add the marinade retained from the chicken and cook approximately 3 minutes.
12. Remove from heat.
13. If using black beans, add them to bell pepper/onion mixture and stir.
To Serve
14. Layer rice, bell peppers and onions, meat, garnishes, and avocado in that order.
15. Enjoy!

Chocolate Hazelnut Smoothie Bowl

Hazelnuts come from birch trees. Who knew? They contain tons of nutritional value, including dense amounts of fiber, folates, and fatty acids. Fun fact: They’re known in England as cobnuts.
Cacao, the main ingredient in chocolate, is a superfood. The higher the cacao percentage, the more nutritious the chocolate (it’ll also be darker and more bitter). Cacao beans are bursting with antioxidants, vitamins and minerals, but when processed into chocolate, are loaded with sugar. That’s why this recipe calls for Chocolate Shakeology, which maintains the delectable flavor of chocolate, while offering a huge helping of protein, super-greens, fruits, and probiotics. Use Chocolate Vegan Shakeology for a 100-percent plant-based dish.

his Chocolate Hazelnut Smoothie Bowl is as simple to make as a normal glass of Shakeology; just throw it all in a blender and watch it whirl. However, it offers a thicker consistency — perfect for enjoying with a spoon. Plus, it’s garnished with shredded coconut and chopped dark chocolate for texture and sweetness, along with a sprinkling of sesame to add savory balance. It’s hard to believe this chocolate hazelnut smoothie bowl is actually good for you, but believe it! Miracles do happen.
Tip: The higher the percentage of cacao in chocolate, the better. Look for chocolate that is at least 70 percent cacao or higher.

Chocolate Hazelnut Smoothie Bowl
Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 1 serving

Ingredients

¾ cup unsweetened almond milk
1 scoop Chocolate Shakeology
2 Tbsp. chopped raw hazelnuts
1 cup ice
1½ tsp. unsweetened shredded coconut
1½ tsp. sesame seeds
1 Tbsp. chopped dark chocolate

Preparation
1. Place almond milk, Shakeology, hazelnuts, and ice in blender; cover. Blend until smooth.
2. Place smoothie in a medium bowl. Top with coconut, sesame seeds, and chocolate; serve immediately.

(From teambeachbody.com)

Broccoli Tots

Broccoli Tots
Total Time: 1 hr. 3 min.
Prep Time: 15 min.
Cooking Time: 18 min.
Yield: 15 servings, 1 tot each

Nonstick cooking spray
Hot water
12 oz. broccoli florets (about 5 cups)
1 large egg, lightly beaten
⅔ cup whole grain Panko bread crumbs
2 cloves garlic, finely chopped
¼ cup finely chopped green onions
⅔ cup shredded cheddar cheese
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 tsp. hot pepper sauce (optional)

Preparation:
1. Lightly coat a large baking sheet with spray. Set aside.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccoli in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Drain and chop.
3. Preheat oven to 400º F.
4. Combine broccoli, egg, bread crumbs, garlic, green onions, cheese, salt, pepper, and hot sauce (if desired) in a large bowl; mix well.
5. Refrigerate, covered, for 15 to 30 minutes.
6. To make each tot, shape approximately 2 to 3 Tbsp. broccoli mixture into tot shape. Place on prepared baking sheet.
7. Bake for 8 to 10 minutes. Turn over; bake for an additional 7 to 8 minutes, or until golden brown.

(From TeamBeachBody.com)

Mexican Chicken Zucchini Boats

Total Time: 1 hr. 10 min.
Prep Time: 20 min.
Cooking Time: 50 min.
Yield: 8 servings, 1 boat each

Ingredients
4 large zucchini, cut in half lengthwise
4 tsp. olive oil, divided use
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce, no sugar added
2 Tbsp. tomato paste, no sugar added
1 Tbsp. ground chili powder (or 1½ tsp. chili powder and 1½ tsp. ancho chili powder)
1 tsp. ground cumin
½ tsp. ground paprika
3 cups shredded cooked chicken breast
1⅓ cups corn kernels
1 cup shredded cheddar (or Monterey jack) cheese
2 Tbsp. finely chopped cilantro
1 medium tomato, chopped
2 green onions, thinly sliced

Preparation
1. Preheat oven to 400º F.
2. Using a spoon (or melon baller), scoop pulp out of zucchini to make boats. Place on a large baking sheet. Brush with 1 tsp. oil. Bake for 15 to 20 minutes, turning once, until tender-crisp.
3. While zucchini is baking, heat remaining 3 tsp. oil in medium nonstick skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add tomato sauce, tomato paste, chili powder, cumin, and paprika. Bring to a boil, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
7. Add chicken and corn; cook, stirring occasionally, for 5 minutes, or until heated through. Remove from heat.
8. Evenly spoon chicken mixture into zucchini boats. Evenly top with cheese.
9. Bake for 5 to 8 minutes, or until cheese has melted.
Sprinkle evenly with cilantro, tomato, and green onions; serve immediately

Flowerless Cupcake Brownies w/ Peanut Butter Frosting

Ingredients
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
⅓ cup + ¼ cup pure maple syrup, divided use
⅓ cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
¼ cup all-natural peanut butter
¼ cup unsweetened almond milk
⅔ cup Vanilla Shakeology

Preparation
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each cupcake with about four chocolate chips; push into batter.
6. Bake for 17 to 20 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!
8. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.
9. Add almond milk; beat until well blended.
10. Add Shakeology; beat until well blended, scraping bowl occasionally.
11. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 tbsp. additional almond milk.) Set aside.
12. Once cupcakes are cool, evenly spread with frosting.

[From teambeachbody.com]

Chicken Penne Pasta

Hey ya'll this is a super simple meal that I made this week for dinner. If you cook a bunch of pasta and chicken on your food prep day, then this is a quick meal!

Prep: 5 minutes (if you cook pasta and chicken earlier)
Cook Time: 10 minutes

1/2 cup whole wheat pasta (I used penne pasta)
1/2 cup cooked spinach
1/2 cup tomatoes
3/4 cup shredded chicken breast
1.5 tsp olive oil
Seasonings to taste

In a pan, put 1/2 tsp olive oil, tomatoes, spinach, and seasoning. Cook over medium/high heat until spinach is cooked. Remove from heat. In a bowl heat up your pasta and chicken. Combine spinach and tomatoes from the pan with your chicken and pasta. Add 1 tsp olive oil and mix. Enjoy!

Butternut Squash Mac and Cheese

Total Time: 1 hr. 16 min.
Prep Time: 15 min.
Cooking Time: 61 min.
Yield: 10 servings, about 1½ cups each

Ingredients:
1 lb. dry whole wheat macaroni
1 tsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
3 cups cubed butternut squash
1¾ cups low-sodium organic chicken broth
1 cup low-fat (1%) milk
2 Tbsp. low-fat (1%) plain Greek yogurt
1 cup shredded Gruyere (or Swiss) cheese
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper (to taste; optional)
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)

Preparation:
1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing.

(From Beachbody.com)

Veggie Scrambled Eggs, Peaches, and Wheat Toast

This is what my breakfast typically looks like. Super easy and quick to make but packed full of nutritional goodness. There is no real prep time because I use my food processor to chop up a ton of bell peppers on Sundays.

Meal prep: 2 min
Cook Time: 7 min

1/2 cup spinach/kale mix
1/2 cup bell pepper
2 large eggs
1 tsp olive oil
1 piece wheat bread
1 peach

Put toast in toaster. Crack eggs in the pan and use a spatula to stir them together. I like to add some pepper for taste. Continue to cook eggs. Once eggs are almost cooked to my liking (I like them scrambled hard), add olive oile, spinach/kale mix, and bell pepper. Continue to cook until spinach/kale mix is wilted. Put eggs, toast, and peaches on a plate and enjoy!

Red, White, and Blueberry Parfait

Yall... tell me this doesnt look divine! Think I might make this this weekend!

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 1 serving

Ingredients:

3/4 cup reduced-fat (2%) plain Greek yogurt

1/2 cup fresh strawberry slices
1/2 cup fresh blueberries
1/2 cup granola

1 tsp. raw honey

Preparation:

1. Place ⅓ yogurt in a tall glass. Top with ⅓ strawberries and ⅓ blueberries. Repeat layers twice. Drizzle with honey.

(From Beachbody.com)