Grilled Chicken Fajita Burrito

Ingredients
(make 4 burritos)

4 Whole Wheat and/or Low Carb Tortilla wrap (I used taco size because that is what I had, but if you want a larger burrito choose the burrito size!)
4 Boneless Skinless Chicken Tenderloins
1 Green Pepper (sliced)
1 package of sliced mushrooms
1/4 cup of teriyaki sauce
Marinade of your choice for chicken
2 tbsp of olive oil
Lettuce
Salsa

Begin by sauteing green peppers in olive oil and half of the teriyaki sauce.

Add mushrooms and remaining teriyaki sauce when green peppers have started softening.

Meanwhile grill marinated chicken tenderloins.

Microwave tortilla shell to soften and warm. Then chop one tenderloin and add 2 tbsp of cooked veggies. Add toppings as desired.

Since my shell was small I served my burrito with an additional piece of chicken topped with veggies. Enjoy!

Healthy Chicken Nuggets

Ingredients

2 Boneless Skinless Chicken Breasts

1/2 cup of Italian Bread Crumbs

2 tbsp of parmesan cheese 

1/4 cup of egg beaters

2 tbsp of olive oil

Cooking Spray

Preheat oven to 425 degrees. Begin by cutting chicken into nuggets. Then coat in a mixture of the egg beaters and olive oil.

Then coat in a mixture of bread crumbs and cheese.

Place on a baking sheet that has been lightly covered in cooking spray. Cook for 8-10 minutes then turn over and cook for an additional 5 minutes. Ensure that chicken is cooked thoroughly.

Enjoy with a side of BBQ sauce or your favorite dipping sauce for chicken!

A Flat Cuban Sandwich

Ingredients: (1 serving)
1 whole wheat tortilla wrap
2 slices of turkey
2 slices of ham
1 low sodium pickle
1 tsp of light mayo
1 tsp of whole seed mustard
1 slice of swiss cheese

Spread mayo and mustard on tortilla, then place in pan on medium heat. Place cheese on one side of tortilla.

Then top with turkey, ham, and diced pickles. After about 2 minutes fold in half and cook until brown on both sides.

Serve with your favorite chips or side :)

Twist on a Reuben

Ingredients:
4 Whole Wheat Tortillas|
2 tbsp of Russian dressing
8 Slices of low sodium roast beef
8 Slices of low sodium 97% fat free ham
4 Slices of baby swiss
Sauerkraut preheated 

Heat a skillet will very little olive oil. Spread dressing on tortilla add one slice of cheese and place in skillet. Then add meat and  sauerkraut.

 Let cook until cheese has melted then fold and flip. Continue to cook for about 3 more minutes.

 Take off heat cut and enjoy.

Grilled Chicken Bruschetta

Servings: 4 • Serving Size: 4 oz chicken + tomatoes •  Old Points: 5 pts • Points+: 6
Calories: 236.8 • Fat: 8.5 g • Protein: 32.4 g • Carb: 6.8 g • Fiber: 1.3 g • Sugar: 0.5 g
Sodium: 182.9 mg (without the salt)
Ingredients:
3 medium vine ripe tomatoes
1/4-1/3 red onion chopped
3-4 cloves of garlic minced
2 tbsp basil fresh or dried
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and Pepper to taste
2 large chicken breast fileted to make 4 "skinny" chicken breast
3-4 oz of fresh mozzarella pearls

In a bowl mix together first 7 ingredients and let set at least 10 minutes but you can let set as long as over night in the fridge. I let mine set for 4 hours and it was perfect!

 

Add salt and pepper and other seasoning to chicken if desired, I used everglades seasoning and garlic powder. And cook chicken on grill and at that time add the mozzarella to the brushetta mixture. When chicken is done top with mixture and enjoy. I served with corn and put some of the mixture in the corn and it was delicious! 

Spinach Lasagna Rolls

Spinach Lasagna Rolls

Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

9 lasagna noodles, cooked
5 oz fresh chopped spinach, cooked and completely drained
15 oz fat free ricotta cheese (I like Polly-o) or small curd cottage cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Chicken Parmesan Sandwich

I started by cutting one large boneless skinless chicken breast into 4 smaller and thinner pieces. I then coated the chicken breasts in a flour, salt, pepper, and oregano mixture. Then sauteing the chicken in 1 tbsp of olive oil. Cook on both sides until cooked fully.

I first topped with a thin layer of the Classico Sun-Dried Tomato Pesto sauce I had leftover from the other night, then with a bit of sauteed spinach.

I then added another layer of marinara sauce.

Finally I topped with shredded cheese. I used a Colby Jack mixture because this is what I had, but obviously mozzarella would be more appropriate.

After topping put under the broiler until cheese is bubbling and lightly browned. Then place on bread and enjoy. I toasted my bread and added a thin layer of the marinara sauce.

Chicken and Mushroom Quesadillas

I love quesadillas because they are quick to put together and you can change them up and never make the same quesadilla twice. This quesadilla was different for me because I decided to not use a prepackaged seasoning since they are so high in sodium, instead opting for low sodium dry seasonings. Check it out below!

Begin by sauteing sliced white mushrooms (can sub bellas here) and sliced onion in olive oil.

When mushrooms are cooked an onions have softened add chicken, 1tsp of chili powder, 1 tsp of ground cumin, and 1 tsp of dried oregano. Mix to even out seasonings.

When chicken is cooked fully add fresh spinach 1-2 cups

Cook until spinach is wilted. Taste and season with salt and pepper to taste. Don't over season, especially if you are serving your quesadilla with salsa, as this will add more flavor when you eat it :)

Prepare a tortilla by sprinkling cheese and adding mixture to one half of tortilla. 

Fold over and cook until browned on both sides.

Serve with side of salsa and/or sour cream. I used the Publix fire roasted black bean and corn salsa, it's really good! As always, enjoy!

Southwest Chicken Sizzling Salad

Want simple and easy? Meet this recipe :)

I found this at the grocery store about a month ago and am finally getting around to trying it out. It is essentially a pack that provides seasoning to cook chicken that will eventually go into a salad with a complimentary dressing.

Cook chicken with approximately 1 tbs of olive oil

Wash and chop 1 heart of Romaine

 Add tomatoes and any other salad topping you would like :)

After chicken has finished cooking at 2 tbsp of cooking sauce to chicken and allow to simmer for 1-2 minutes. Then toss salad with dressing and top with chicken. Enjoy :)

Thoughts/Tips: If you decide to buy this kit beware the salad dressing is not healthy in any way. You can prepare ahead by having another dressing on hand, or in my case I skipped the cheese and croutons. 

Sauteed Squash

Ingredients:
3-4 Yellow Squash
2 tbsp of Olive Oil
Salt, Pepper, and Garlic to taste
Parmesan Cheese for Garnish

Start by washing and slicing the squash.

 Add olive oil to pan and heat then add squash.

 Stir squash and add salt, pepper and garlic. Cook on medium heat until squash are transparent and browning.

 Then plate squash

 Now garnish with cheese and enjoy.