Main Entree Janalee Greene Main Entree Janalee Greene

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!

Read More
Main Entree Janalee Greene Main Entree Janalee Greene

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.

Read More
Main Entree Janalee Greene Main Entree Janalee Greene

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.

Read More
Main Entree Janalee Greene Main Entree Janalee Greene

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

Read More
Side Dish Janalee Greene Side Dish Janalee Greene

Winter Salad

Go Green with this delicious salad

·       Green’s of choice, I love Arugula or Kale

·       4 oz goat cheese

·       1 honey crisp apple

·       ½ cup chopped pecans

·       ¼ cup craisins or pomegranates

·       Grilled chicken

Honey mustard vinaigrette

·       ½ cup olive oil

·       ¼ cup fresh lemon juice

·       2 Tbsp Honey

·       1 ½ tsp Dijon mustard

Mix well, Refrigerate after use.

Read More