Cilantro Lime Taco Bowl
Serves 2
1 cup shredded chicken
1/2 cup salsa
1.5 tsp chili powder
1/4 cup chopped cilantro
1 lime juiced
1/2 tsp cumin
1/2 cup black beans
1/2 cup corn
1/4 cup red or green pepper optional
1 Tbsp red onion
1 cup cooked rice, or quinoa
Here's a clearer, step-by-step version of the instructions:
1. In a bowl, combine: Chicken, Salsa, Chili powder, Cumin, 2 tablespoons cilantro, Juice of 1/2 lime
2. Mix these ingredients thoroughly.
3. In a separate bowl or plate, arrange your preferred taco bowl ingredients. These could include:
4. Add the chicken mixture on top of the other ingredients.
5. If desired, garnish with:
Sliced avocado, Your favorite dressing, remaining cilantro and lime juice
Enjoy your homemade taco bowl!
Jar Ramen
1 pack dry Ramen noodles
2 tsp chicken Boullion paste
1/2 cup cooked chicken
1 tsp chili paste
1/4 cup peas
1/8 cup sliced mushrooms
1/2 stalk of green onion
1-1 1/2 cup Boiling water
In a pint mason jar. Fill with ramen ingredients. Pour boiling water over ingredients and fasten lid. Let sit for 10 minutes.
Overnight Oats
1 Cup Rolled oats
1 Tbsp Chia seeds
1/2 cup. Greek yogurt
1 Cup milk
1 tsp vanilla
1 Tbsp Brown sugar
Mix all ingredient and put into and airtight container overnight.
Pesto Chicken
Pesto Chicken
Preheat oven 375
· 4- Small Chicken breast
· 1/2 cup pesto
· 4 oz Mozzarella
· 1 tomato sliced
Place chicken on a sprayed 9X13 in baking dish. Spoon 1 Tbsp of Pesto on top of each chicken breast. Places slice tomatoes on top of pesto sauce and top with mozzarella cheese. Bake on top self of oven for 25 min in a 375 degree oven. Turn the oven to broil for 2-5 min additional minutes to create perfectly browned, bubbly mozzarella.
Balsamic Chicken Salad
Balsamic Vinaigrette
· 3/4 cup- Extra Virgin Olive oil
· 1/4 cup balsamic vinegar
· 1/2 tsp salt
· 1/4 tsp pepper
· 2 Tbsp minced onion
· 1 clove minced garlic
· 2 Tbsp honey
Combine ingredients, whisk until combined store in fridge up to 2 weeks.
Chicken Balsamic Salad
· 1 cup your favorite lettuce greens
· 3 oz chicken breast- baked
· 1/2 apple- sliced
· shaved Parmesan
· 1/4 cup pecans
· blue cheese crumbles
Drizzle with Balsamic Vinaigrette.
Black Bean Chili
· 2 Tbsp Olive oil
· 1 Lg onion diced
· 1 Lg bell pepper diced
· 5 garlic cloves minced
· 2 tsp chili powder
· 1 1/2 tsp cumin
· 1 tsp oregano
· 1/2 tsp salt
· 2 cans black beans
· 2 can of tomatoes diced- Mexican stewed
· 4 cups chicken or vegetable broth
· 2 cups Quinoa- grain cooked
· Juice of 1 lime
· 1/2 cup fresh cilantro
· 2 Tbsp brown sugar
· 1/2 cup sour cream-optional
· 1 avocado- optional
Heat olive oil in a large soup or stock pot. Add onion, bell pepper, garlic, and spices. S&P to taste and stir occasionally util tender. About 5 min. Add Beans, tomatoes, broth, and brown sugar. bring to boil and simmer about 20 min. Stir in cooked couscous, heat for additional 5 min. take off heat and stir in lime juice, cilantro and sour cream, Top with Avocado.
Balsamic Pork Tenderloin
Preheat oven to 450
· 3 lb pork tenderloins. (2- 1.5lb tenderloins)
. ¾ tsp salt
. 1 tsp pepper
. 1 tsp dry mustard
· ½ cup balsamic
· ¼ cup honey
Rub the seasoning (salt, pepper, mustard) on all sides pork tenderloins. Heat olive oil in a skillet with a heat proof handle to medium heat. Brown all sides of pork tenderloin. Approx. 3-5 min. Once sides are browned place skillet in oven and cook for approx. 30-35 min.
While pork is cooking, in small sauce pan combine balsamic and honey and bring to a boil. Reduce heat to a soft boil. Stir occasionally. Cook until balsamic glaze coats the back of a spoon.
Remove pork from oven and let rest for 5 min. Slice into 1/4 -1/2 in slices and drizzle with balsamic glaze.
Egg Frittata
It all begins with an idea.
· 1 Tbsp olive oil
· 1 Med potato coined (regular or sweet potato)
· 1/2-3/4 cup your favorite veggies: (1 clove garlic minced, mushrooms, onions diced, peppers, spinach ETC...
· 6 eggs
· 2 Tbsp milk
· Cheese (optional)
In a saute pan, cook vegetables in olive oil until crisp tender. salt and pepper to taste. Lay veggies flat and evenly in pan remove from heat.
Combine milk and eggs and whisk until thoroughly mixed. Beat together and poor over veggies. Bake in 375 degree oven for 15-20 minutes until done. Add Cheese to top if desired.
Panang Curry
· 1 lb cooked chicken or ½ cup Red quick cooking lentils
· 2 TBSP Peanut butter
· Spices & Seasonings (1/2 tsp ginger, 2 tsp garlic, 2 tsp Sambal chili paste, ½ salt, ½ tsp Cayenne pepper, 1 Tbsp brown sugar, ½ tsp sesame oil, 2 Tbsp soy sauce low sodium)
· ½ of lime
· ½ of Lemon
· 1- 15 oz Lite Coconut milk
· 2 Tbsp Cilantro chopped
· 1 Tbsp olive oil
· ½ onion, diced
· 1 Julien red pepper
· 2 Julien matchstick carrots
· 1 Zucchini, coined
Saute chicken or cook lentils in 3 cups of water over medium heat for 15 minutes, or no longer crunchy. Set aside
Make peanut sauce by combining all the ingredients in a medium bowl. Whisk together well. Set aside
In a large skillet add oil and heat over medium heat. Add onions and cook until translucent. Add peppers and carrots and cook for 3-5 minutes. Add zucchini and cook for 2-3 additional minutes. While continuing to cook add peanut sauce, chicken or red lentils then bring to a soft boil for about 5 minute
Pesto Sauce
1.5 cup fresh basil leaves
0.5 cup mint leaves
0.5 cup shredded parmesan cheese
0.5 cup nuts of choice (pine nuts, almond, cashews, peanuts, bread crumbs for nut free)
1 Tbsp minced garlic
05. cup olive oil
Salt and pepper to taste
Lemon juice (optional)
In a blender or food processor mix basil, mint, parmesan, nuts and garlic until chopped together. Drizzle in olive oil and mix until everything is smooth. Add salt and pepper to taste.