Chicken Fajitas

Ingredients:

1 1/2 lb. boneless skinless chicken breasts

1 Tbsp lime juice

1 tsp. cumin

1 tsp. coarse salt

1/4 tsp. pepper

2 red onions, sliced

1 red bell pepper, sliced

4 cloves garlic, sliced

8 whole wheat flour tortillas

2 Tbsp. coconut oil or extra-virgin olive oil

Instructions:

Preheat oven to 350 degrees. Place chicken in shallow dish. Rub with lime juice, cumin, salt and pepper. Cover and let marinate for at least 20 minutes and up to to 1 hour.

Heat 1 Tbsp. oil in large skillet over high heat. Cook chicken until browned on both sides, about 10 mins. per side. Transfer to plate and keep warm.

In same skillet, heat remaining Tbsp. oil over medium high heat. Add onions, pepper and garlic. Season with salt and pepper. Cook, stirring frequesntly, until onions and peppers are beginning to soften, about 10 mins. Meanwhile, wrap tortillas in aluminum foil and heat in oven until warmed through, about 10-15 minutes.

To serve, slice chicken and serve with peppers,onions and tortillas.

Nutritional Information (per 2 fajitas):

Calories: 328, Fat: 12 g.,Carbs: 41 g., Protein: 12 g.

Turkey Kebabs

Serving Size  : 8

Ingredients

1 1/2  lbs  organic ground turkey

1    garlic clove, chopped

1   Tbsp  extra-virgin olive oil

1     egg

1/2  tsp  cumin

1/2  tsp  paprika

1/2  tsp  salt

1/4  tsp  cinnamon

1/4  tsp  cayenne pepper

2   Tbsp  finely chopped parsley

1  Tbsp  finely chopped mint

1. In a medium bowl mix together all ingredients. Lightly grease hands and

form into meatballs that are more oval and longer than regular meatballs.

Drizzle meatballs with oil. slide meatballs on 6 to 8 skewers. Gently lift

onto a hot grill and grill for 6 - 8 minutes a side.

Nutritional Information:

Calories: 153

Total Fat: 9.4g

Carbohydrates: <1g

Protein: 15.8g

This salad is AMAZING!!! It is a perfect lunch or dinner. It's filling. It's healthy. It's delicious. Perfect.

Ingredients;

2 cups frozen kernel corn

1 medium poblano pepper, seeded and diced

1 large sweet potato, peeled and cubed

1 Tbsp. olive oil

1/2 lb. boneless chicken breast, chopped

1 tsp. cumin

1 (15 oz.) can black beans, drained and rinsed

1/2 cup low fat sour cream

1/2 cup low fat buttermilk

1/2 tsp. chile powder

1 bunch green onions, thinly sliced, white and green parts separated

4 romaine hearts, halved and chopped

1/2 cup grated low fat cheddar cheese

Preparation:

Preheat oven to 450 degrees. In a medium bowl, toss corn, poblano and potato with oil. Spread mixture onto a 9 x 13 inch baking pan and roast for 30 minutes, tossing with a spatula every 10 minutes, until corn and poblano begin to char and potato softens.

Meanwhile, heat a large saute pan on high. Add chicken and cook for 10 minutes, stirring often until browned. Add 1/4 cup water to pan and scrape browned bits from the bottom. Add cumin and beans and stir to combine. Cover, reduce heat to low and keep warm until ready to serve.

Prepare dressing: In a small bowl, whisk sour cream, buttermilk, chile powder, and white parts of green onions. Cover and refrigerate until ready to use.

Remove vegetables from oven and let cool slightly. Divide romaine among 4 serving plates and top each with chicken mixture and vegetables, dividing evenly. Sprinkle with remaining green parts of green onions and cheese and top with dressing, dividing evenly. Makes 4 servings.

Nutritional Information (per serving - 2 cups romaine, 1/2 cup chicken bean mixture, 1/2 cup vegetables, 3 Tbsp. dressing): Calories: 470, Fat: 11 g., Protein: 31 g., Carbs: 61 g.

Slow cooking is a great way to cook salmon! Ideally you will need to use a five to seven quart slow cooker to accomodate all portions of the salmon.

Ingredients:

2 1/4 cups low sodium chicken stock

3/4 cup green French lentils

1/2 cup carrots, diced

1/4 cup celery, diced

1 bay leaf

1 lb. small golden or red beets, scrubbed and trimmed

1 Tbsp olive oil

Sea salt and ground black pepper, to taste

1 lemon, zested and juiced, divided

1 orange, zested and juiced

1 Tbsp organic honey

6 (4-5 oz) wild caught salmon fillets, scaled and pin bones removed

2 Tbsp parsley, chopped

Preparation:

Combine first 6 ingredients together in a slow cooker and stir. Drizzle beets with oil and season with salt and pepper. Wrap beets tightly in foil or parchment and place on top of lentil mixture in slow cooker. Cook on low heat for 5 to 5 1/2 hours or until lentils are tender and beets can be pierced easily with a knife.

Meanwhile, set aside 1 tsp lemon juice for lentils. In a small saucepan set over high heat, bring remaining lemon juice and zest, orange juice and zest and honey to a boil. Reduce heat to medium and simmer until juice has thickened and is reduced to about 2 Tbsp.

Remove beets from wrapping and let rest until cool enough to handle. Peel beets by slipping off and discarding skins, slice beets into wedges and keep warm. Place 1 sheet parchment over lentil mixture in slow cooker. Season salmon with salt and pepper, brush tops with citrus glaze and arrange salmon on parchment, skin side down. Place lid on slow cooker and continue to cook on low for 25 minutes or until salmon is opaque in center. Remove salmon by lifting out parchment. Remove bay leaf, stir reserved 1 tsp lemon juice and parsley into lentil mixture and season with salt and pepper. To serve, place a mound of lentils and beets in center of plate with 1 salomon fillet over top.

Nutritional Information (4 oz. salmon, 3 1/2 oz lentils, 2 oz beets, 1 tsp. glaze): Calories: 330, Fat: 11 g., Carbs: 29 g, Protein: 31 g., Omega-3s: 1,990 mg., Omega-6s: 850 mg.

Seriously, doesn't pretty much EVERYONE love chicken salad? This one is fantastic for lunch or dinner.

Ingredients:

1 lb boneless, skinless organic chicken breasts

Olive oil

1 tsp paprika

1 tsp chile powder

1/8 tsp sea salt

1/2 cup onion, chopped

1/2 cup nonfat, plain Greek yogurt

5 Tbsp. low fat buttermilk

1 to 1 1/2 Tbsp hot sauce

1 head romaine lettuce, chopped

1 head red leaf lettuce, chopped

1 yellow pepper, thinly sliced

1 pint grape tomatoes, halved

1 cup peeled and shredded carrots

2 oz blue cheese, crumbled

Clean Eating Tuna Melt

Ingredients:

6 oz. can tuna in water

3 Tbsp. celery, diced

3 Tbsp. red onion, diced

2 Tbsp. carrots, diced

2 Tbsp. tomato, diced

2 Tbsp. apple, diced

1/3 c. nonfat Greek yogurt

1½ tsp. white wine vinegar

½ tsp. dried oregano

¼ tsp. parsley flakes

1/8 tsp. pepper

2 slices Ezekiel bread or whole wheat bread

2 slices tomato

2 (1 oz.) slices reduced fat Swiss cheese

Instructions:

Stir together first 11 ingredients in a medium bowl until well combined.

Divide tuna salad equally among both slices of bread. Top each with 1 slice tomato and 1 slice cheese. Broil topped bread halves for 5 – 10 minutes or until lightly browned. Makes 2 servings.

Nutritional information: (per serving): Calories: 340, Fat: 4.5 g., Carbs: 31 g., Protein: 41 g.