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CROCK POT SALSA CHICKEN RECIPE:
Put chicken breast in the bottom on a crock pot in one single layer. Season with Taco/Fajita/Jerk seasoning. Cover with salsa. Add another layer of chicken breast on top (if using lots if chicken) and repeat with seasoning and salsa. Put top on and cook on high for 3.5-4 hrs!
1 pound lean ground beef, ground chicken or turkey
150g diced onion
125g diced bell pepper
2 8oz cans of tomato sauce
3/4 bottle of red cooking wine – you want to use enough wine so the meat mixture is covered
15g green olives
Splash of olive juice
Saute peppers and onions with a sprinkle of salt until soft – 5 min.
Add ground beef, stir & break up beef until brown.
Add tomato sauce, wine, olives, raisins & olive juice. Stir.
Let simmer for 20-30 min or until thick.
Stab squash with a knife on all sides. Line your microwave with a paper towel & cook for 4-5 minutes depending on the size of your squash. Once time is up, flip squash and cook for another 4-5 minutes on the other side. Carefully remove squash from the microwave, cut the ends off & slice squash open length wise. Let cool. Scrape out seeds. Using a fork, scrape flesh out of the squash. Top with spaghetti sauce!
Crock Pot Pasta Chicken:
1 large can of Whole San Marzano Tomatoes – Mashed
1 whole onion
4 garlic gloves
2 bay leaves
Put all ingrediants except chicken stock in the crock pot & mix together. Add Chicken and cover with sauce. Add a splash of chicken stock. Top with more basil, oregano, garlic & onion powder.
Cook on High for 3-3.5 hrs
COLE SLAW RECIPE:
4 Cups Shredded Cabbage
85g Shredded Carrot
1 Cup Green Onion
5oz Plain Fat Free Greek Yogurt
2 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Apple Cider Vinegar
1 Whole Lemon
Salt & Pepper
Put cabbage, carrots and green onion in a bowl. Stir in yogurt, honey, Dijon, vinegar and lemon. Stir and season with salt and pepper to taste!
BBQ PULLED CHICKEN RECIPE:
Low Calorie BBQ Sauce (Walden Farms Preferred)
Layer raw chicken breast in the bottom of your crock pot.
Season with BBQ seasoning and cover with low calorie BBQ sauce.
Cook on high for 4 hours.
MEDITERRANEAN QUINOA BOWL RECIPE:
Roasted red peppers
Veggie of choice (broccoli, asparagus, spinach)
Lemon garlic seasoning
Boil quinoa per package directions in chicken stock.
Drain and rinse chick peas
Chop raw chicken breast in cubes and season with lemon garlic seasoning. Heat pan on med high heat and add chicken. Cook for 2 1/2-3 min on each side.
Steam or roast veggie
Put Quinoa in container
Top with chick peas, veggie, roasted red pepper. Season with lemon garlic and squeeze juice of 1/2 lemon on each container. Stir to mix.
Top with chicken and feta. Add a sprinkle of lemon garlic seasoning.
FRENCH TOAST RECIPE:
2 Slices of Bread – I use Ezekiel Bread
1 Whole Egg
2 1/2 Egg Whites
Splash Almond Milk
Cap Full of Vanilla Extract
Whisk egg, egg whites, almond milk, cinnamon & vanilla extract.
Put an on Med High heat and spray with cooking spray.
Dip bread in batter and let soak on each side.
When pan is hot, cook bread on each side for 2 min.
Drizzle with Walden Farms sugar free Maple Syrup
Sweet potatoes: 450 oven for 20-30 min
Butternut squash: 450 oven for 15-30 min
Yukon Gold Potatoes: 450 oven 25-30 minutes
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