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!

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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.

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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.

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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.

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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.

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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.

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