Tuesday, January 20, 2015

Apple Pecan Turkey Salad Recipe

This recipe as quickly become one of my most FAVORITE balanced 21 Day Fix lunch meals EVER!!! It's so easy to make and shockingly delicious. I would NEVER have thought to put all of these ingredients together. But I'm sure glad I trusted the recipe and did it!
So in true Allison fashion, here's another DELICIOUS, easy, and quick recipe :)
original recipe: www.dashingdish.com 
1 cup cooked chicken breast, shredded
1/4 C plain, low fat Greek yogurt
1 tsp lemon juice
1 small apple, cored and chopped into small squares
2 stalk celery, chopped finely
1/2 tsp salt (optional)
1/4 tsp pepper
2 Tbsp chopped pecans
1. Add everything to a medium bowl and mix well to combine. Enjoy immediately at room temperature or serve chilled over a bed of lettuce, stuffed in a pita, or as is with a side of whole grain pita chips.
 Nutritional Information (without wrap)
Prepares 2 servings
253 calories
11 g fat
9 g Carbohydrates
25 g protein
ENJOY!! <3

Sunday, January 18, 2015

Chicken Fajita Chili

As promised, here is the recipe I used for my delicious Chicken Fajita Chili! 

1.25 pounds Chicken (about 4 breasts)
1 10 oz can Mild Enchilada Sauce
1 15 oz can Corn, no added salt, drained
1 15 oz can Diced tomatoes, drained
1 15 oz can Black Beans, no added salt, rinsed and drained
1 4 oz can Diced green chilies
1 Medium Onion, diced
2 Medium Bell Peppers, cut into strips or diced
1 1/2 Tbsp chili powder
1 tsp Garlic powder
1 tsp Onion powder
2 tsp Cumin
1/4 tsp Pepper (optional)
1/4 tsp Salt (optional)

1. Spray crockpot with cooking spray.
2. Add everything into crockpot and cover.
3. Cook on high 4-6 hours or low 8-12 hours.
4. Remove chicken and shred with two forks, and add back to the crockpot. 
5. Stir chicken in with ingredients in crockpot.
6. Enjoy!

Healthy, Homemade Tex Mex Macaroni & Cheese

Oh My Word!!! This recipe is to die for!! I harped on my friend eating Hamburger Helper a couple weeks ago and now look at me - eating a homemade, healthier version and loving EVERY bite of it!! <3

1 Tbsp Canola oil
1 cup chopped onion
1 Red Bell Pepper
2 Jalapeños, minced
2 Tbsp chili powder
Pinch of cayenne pepper
2 tsp cumin
1/2 tsp paprika
1/2 tsp salt (optional)
1/2 tsp ground black pepper
1 pound 90% lean ground beef
2 cups water
1 15oz can tomato sauce, no sodium added
8 oz (about 2 cups) whole wheat elbow macaroni
1 cup frozen corn
1 4.5oz can chopped green chilis
1/2 cup shredded cheddar cheese
1/2 cup shredded Pepper Jack Cheese

1. Heat oven to 475.
2. Heat the oil in a 12-inch skillet over medium heat. Add the onion, bell pepper, and jalapeño and sauté until softened, 5 to 7 minutes.
3. Stir in the garlic, chili powder, cumin, cayenne, paprika, and salt. Cook until fragrant, about 30 seconds.
4. Add the beef and cook, breaking up any large pieces, until it's no longer pink, 2 to 3 minutes. 
5. Stir in the water, tomato sauce, and pasta. Increase heat, cover, and bring to a simmer. Stirring frequently, cook until the pasta is tender, 10 to 12 minutes.
6. Remove the skillet from the heat and stir in the corn, green chilies, and 1/2 of each of the cheeses. 
7. Taste and season with salt and pepper if needed. 
8. Sprinkle the remaining cheese over the top of the pasta, and bake until cheese is melted, browned, and bubbly, 10 to 15 minutes. 
9. Allow to cool for 10 minutes, then enjoy!

Nutritional Information
405 Calories Per Serving
Makes 6 servings
14 g Fat
0 Trans Fat
28 g Protein 

Tuesday, January 6, 2015

My new favorite wrap recipes!

As promised to my 21 day challenge group, I am going to share with everyone my two new most favorite wrap recipes I stumbled upon! 

I don't take my lunches lightly, especially when I have to teach INSANITY class in the afternoon! I need something that's filling and delicious at the same time. And I can honestly say, these two recipes definitely passed the test!! And I must say, prepping these two are a PIECE OF CAKE!

Chicken Enchilada Wrap
1 tablespoon olive oil
2 skinless, boneless chicken breasts, chopped into bite-size pieces
1 teaspoon chili powder
1/2 teaspoon cumin
1 garlic clove, minced (or garlic powder)
Pinch cayenne pepper
3 oz low fat cream cheese, softened
1/3 cup low fat, shredded sharp cheddar cheese 
1/4 cup Greek Yogurt
1 10 oz can of Rotel
6 8-inch flour tortillas
Avocado (optional)

1. Heat oil in a large skillet over medium heat. Add chicken. Cook, stirring frequently, until the chicken is no longer pink. Stir in the chili powder, cumin, garlic, and cayenne and continue cooking for 1 more minute, or until the chicken is cooked thoroughly. Cool slightly.
2. Combine the cream cheese, cheddar cheese, and Greek yogurt in a medium mixing bowl. Beat with an electric mixer on low speed until the mixture is creamy. Fold in the cooked chicken & tomatoes. If desired, cover and chill for up to 3 days.
3. Spread the chicken mixture evenly over tortillas. Top with lettuce and, if desired, avocado and/or tomato slices. Roll up and serve.

Skinny California Roll Wrap

8 whole wheat tortilla wraps
8 oz imitation crab meat
1/2 cup tomato, diced
1/2 cup cucumber, diced
1 avocado, diced
2 cups brown rice, cooked
3 tsp sesame seeds
1/4 cup reduced-sodium soy sauce

1. In a small bowl, mix cooked brown rice with sesame seeds.
2. Lay one tortilla on a flat surface and place a small amount of rice, 1 ounce of imitation crab meat, and top with a small amount of tomatoes, cucumber, and avocado.
3. Fold sides of tortilla and place index and thumb on sides and roll tortilla tightly.
4. Repeat with other tortillas and serve each tortilla with reduced-sodium soy sauce. 

Enjoy! <3