Taco Salad

Ingredients:

• Ground Turkey
• Taco Seasoning
• 1 medium yellow onion, diced
• 1 avocado diced
• 1 cup corn cooked
• 1 can black beans cooked
• green onions sliced
• greek yogurt
• spinach or other greens
• balsamic vinegar
• Extra Virgin Olive Oil
• Red peppers chopped

Directions:
Heat a non stick skillet over medium high heat and brown the turkey and onion until no longer pink.  Drain meat and put back in the pan.  Add in 1/4 cup water and the taco seasoning mix.  Stir until covered.  In the meantime, cut up the green onions, red peppers and avocado.  Assemble lettuce on the plate and layer with corn, beans, avocado, ground turkey, a dollup of greek yogurt, then put a splash of Extra Virgin Olive Oil and Balsamic Vinegar on top for dressing!  Absolutely amazing salad!!!

Taco Seasoning

Ingredients

• 1 ½ teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon crushed red pepper (optional)

Jamie Eason's Monster Meatloaf

Ingredients:
1 1/2 cups chopped onion & red peppers
1 tsp salt
1 tsp pepper
1/2 tsp dried thyme
1 tsp minced garlic
1/4 cup low sodium soy sauce (we use liquid aminos)
3/4 cup low sodium chicken broth
2 tsp tomato paste (no salt added)
3 lbs extra lean ground turkey (or chicken breasts)
1 cup quick cooking oats
4 egg whites
1 cup reduced sugar ketchup

Directions:
1. Preheat oven to 350 degrees & spray 9X13 Pyrex dish with non-stick spray.
2. In a large saute pan, cook the onions & peppers with salt, pepper, & thyme until onions are translucent (about 5 minutes).
3. Add garlic, soy sauce, chicken broth, & tomato paste, mixing until heated through.
4. Set mixture aside to cool.
5. In a large bowl combine ground turkey (or chicken), egg whites, oats, & sauteed mixture (cooled).
6. Mix by hand until all incorporated & press flat into the 9X13 Pyrex dish.
7. Spread ketchup in an even layer on top of the prepared turkey (or chicken).
8. Place in the oven to bake for 1 hour & 20 minutes.

Cilantro Lime Shrimp

Cilantro Lime Shrimp
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 6 oz • Old Points: 4 pts • Points+: 6 pts
Calories: 197.3 • Fat: 4.1g • Protein: 35.9 g • Carb: 2.4 g • Fiber: 0.1 g

Ingredients: 

• 2 tsp olive oil
• 2 lb shrimp, shelled and deviened
• 6 cloves garlic, crushed
• 1/3 cup chopped fresh cilantro
• 1 lime
• salt and pepper 

Directions: 

Heat a large frying pan on medium-high heat. Add oil to the pan, when hot addshrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and tosswith cilantro. Serve hot.

Chicken Satay with Peanut-Coconut Sauce

Serves 4 x 4 skewers
Prep time 15 mins
Cooking time 25 mins

16 wooden skewers, soaked for 30 mins
4 boneless, skinless chicken breast, sliced thin lengthwise
Sea salt and black pepper
1/4 cups chopped cilantro

Peanut-Coconut sauce:

1 T coconut oil or olive oil
1 T minced garlic
1 tsp minced ginger
1 tsp unrefined sugar
1 T chopped peanuts
1 T freshly squeezed lime juice
1 tsp fish sauce
1/2 c coconut milk
pinch red pepper flakes

Preheat grill to medium high.  Skewer chicken strips and sprinkle with salt and pepper to season.  Heat oil in skillet.  Saute garlic and ginger for 3 minutes.  Add sugar, peanuts, lime juice and fish sauce.  Cook 3 minutes.  Add coconut milk and pepper flakes and simmer for 6 minutes.  Place skewers on hot grill making sure handles point out.  Grill 4 minutes on each side.  Lay on plate, drizzle with sauce and sprinkle with chopped cilantro.

THAI CHICKEN SATAY AND PEANUT SAUCE + GINGER COCONUT RICE

Grilled chicken satay with a lil Thai flair served over flavorful ginger coconut rice... oh and there's peanut sauce too!

Yield: 4 servings

Prep Time: 25 minutes {plus 2 hours for marinating}

Cook Time: 12-15 minutes

Total Time: 3-ish hours

INGREDIENTS:

FOR THE SATAY:

1-3/4 to 2 pounds Chicken Tenders

1 to 2 Lemongrass Stalks {about 5 inches each} minced

4 cloves Fresh Garlic, minced

1/3 cup Coconut Milk

1/4 cup Freshly Squeeze Lime Juice {feel free to add a teaspoon of zest for more of a lime kick!}

2 tablespoons Honey

2 tablespoons Fish Sauce

2 tablespoons {warm} Unrefined Coconut Oil

1 tablespoon Low-Sodium Tamari

1 teaspoon Chili Paste {Sambal Oelek}

Wooden Skewers {soaked for at least 30 minutes}

FOR THE PEANUT SAUCE:

3 tablespoons Creamy Peanut Butter

1/4 cup Coconut Milk

1 tablespoon Freshly Squeezed Lime Juice

1 tablespoon Honey

2 teaspoons Fish Sauce

1 teaspoon Chili paste {Sambal Oelek}

2 small Garlic Cloves, minced

1 Green Onion, minced

1 tablespoon chopped Fresh Cilantro

Warm Water, to thin the sauce out

FOR THE GINGER COCONUT RICE:

1 three inch piece of GINGER, sliced into 5 or 6 coins and smashed with the handle of a knife

2 cups Jasmine Rice

1-1/2 teaspoon Kosher Salt

10 ounces Coconut Milk

Water

DIRECTIONS:

FOR THE SATAY: Combine the lemongrass, garlic, coconut milk, lime juice, honey, fish sauce, coconut oil, tamari and chili paste into a deep dish and whisk until combined. Cover and refrigerate for two hours before skewering.

Grill on medium-high heat for 4-6 minutes a side until the chicken is fully cooked.

FOR THE PEANUT SAUCE: Combine the peanut butter, coconut milk, lime juice, honey, fish sauce, chili paste, garlic, green onion and the cilantro. Add a little bit of warm water at a time until thinned to your liking.

Makes about a cup.

FOR THE GINGER COCONUT RICE:

Rice Cooker Version: Throw ginger coins, rice, salt and the coconut milk into the rice cooker. Fill the rest with water according to your rice cooker manual. Cover, flick the switch and wait until ready.

Stove-top Version: Measure out the coconut milk into a 4 cup liquid measuring cup. Fill the rest of the way with water until reaches 4 cups. Throw the ginger coins, salt and coconut milk into a large sauce pan and bring to a boil. Add in rice and reduce heat. Cook covered until all water is absorbed. Approximately 15 – 20 min. Fluff rice and remove ginger pieces.

Should make 8 cups of rice.

*NOTE* My husband LOVES his rice, so feel free to cut this in half if you don't want the extra!

Spicy Orange Chicken & Bok Choy

• 

  serves 4

  Clean eating magazine
  total time 25 mins
  prep 15

Ingredients~

                               

• • 6 oz brown rice noodles
  • 2 tsp oil- safflower
  • 500 grams or 1 lb chicken breast, cubed
  • 2 cloves garlic chopped
  • 2 cups bok choy chopped
  • 2 cups mandarin oranges (drained)
  • 1 Tbsp low-sodium soy sauce
  • 1/2 tsp red pepper flakes and pepper
  • 1/4 cup green onions chopped
  • 2 Tbsp cilantro

• Instructions 

  1. Cook Noodles
  2. In a large skillet heat oil , add chicken and garlic and cook stirring for 3-5 mins until chicken is golden brown
  3. Add 2 cups of bok choy and cook for 2 mins.
  4. Add oranges, soya sauce and spices
  5. Bring to a simmer and cook 3-5 mins until chicken is cooked and oranges break down
  6. Remove from heat and stir in green onions and cilantro
  7. Serve over noodles