Chicken Fajita Lettuce Wraps

 1/3 cup Jasmine Rice (uncooked)

12 oz Chicken Breast (raw)

1 dash Cumin

1 dash Paprika

1 dash Garlic Powder

1 dash Onion Powder

1 dash Sea Salt

1 dash Black Pepper

2 Tbsp Olive Oil

2 cups Onions

2 cups Bell Peppers

4 Butter Lettuce

1 cup Black Beans

1/2 cup Salsa

Cook rice according to directions on package.

Heat large skillet over medium/high heat. Grease with cooking spray. Add chicken strips to the skillet with spices. Cook for 5 minutes on each side, stirring often until fully cooked through. Remove from pan.

Add olive oil to skillet along with peppers and onions. Cover and cook about 5-10 minutes, stirring occasionally until veggies are soft and fragrant.

Lay out 2-3 butter lettuce cups and evenly distribute chicken, veggies, rice, beans, and salsa.

Tuna Melt

 10 oz Tuna

1 Shallot

2 Tbsp Olive Oil Mayo

1 Tbsp Lemon Juice

1 Tbsp Parsley

Celery

Cheddar Cheese

English Muffins

Preheat oven to high broil.

Combine the tuna, shallots, mayo, lemon juice, celery, and parsley in a small bowl. Top each muffin half with tuna mixture, shredded cheddar cheese, and garlic salt.

Place on baking sheet and broil for 3-5 minutes or until cheese is melted and lightly browned.

Shepherd's Pie

 15 oz Red Potatoes

1/2 cup Plain Greek Yogurt

1/2 cup Cheddar Cheese

1 dash Sea Salt

1 dash Black Pepper

3 cups Green Beans

1/2 cup Onions

1 tsp Minced Garlic

12 oz Lean Ground Turkey (or Beef)

1/2 cup Tomato Paste

1 cup Vegetable Stock

4 tsp Worcestershire Sauce

1 dash Paprika

Bring a pot of water to a boil. Add the potatoes and boil for 20 minutes. Mash with greek yogurt, 1/2 of the cheese, salt, and pepper. Set aside.

Chop green beans and steam for 20 minutes.

Heat a large sauté pan and spray with cooking spray. Sauté the onions and garlic until tender. Add the meat. Cook until browned and then add salt and pepper to taste. Stir in the green beans, tomato paste, vegetable stock, and Worcestershire sauce. Cover and simmer on medium/low for five minutes.

Preheat oven to 350 degrees.

Spray an 8x8 baking dish with cooking spray. Add the meat and green beans to the bottom of the pan, spread the potatoes over the top, then sprinkle with remain cheese and paprika. Bake 10-15 minutes or until the cheese is melted and everything is heated through.

Chicken Enchiladas

1/2 cup Onions

1/2 cup Bell Peppers

1 tsp Cumin

1 tsp Chili Powder

6 oz Chicken Breast (raw)

1/2 cup Black Beans

1/2 cup Salsa

4 Laughing Cow Cheese Wedges (lite)

8 Corn Tortillas (6 inch)

1/2 cup Enchilada Sauce (I prefer red)

2/3 cup Mozzarella Cheese

Cook and slice chicken.

Preheat oven to 375 degrees.

Heat a large frying pan over medium heat. Spray with cooking spray and add onions and bell peppers. Sauté 3-5 minutes, then add cumin and chili powder. Cook another minute then remove from heat. Add the chicken, black beans, salsa, and laughing cow cheese. Mix well.

Warm tortillas. Scoop 1/3 cup of mixture into each tortilla. Roll up and place seam down in 9x13 baking dish.

Top with enchilada sauce and mozzarella cheese. Bake at 375 degrees for 20-25 minutes.

Black Bean Tostadas

 8 Corn Tortillas (6-inch)

2/3 cup Black Beans (or refried)

4 tsp Taco Seasoning

1 Bell Pepper

10 oz Chicken Breast

2 Green Onions

1/2 Mozzarella Cheese

Cook and slice the chicken. 

Preheat oven to 375 degrees. Line a baking sheet with foil. Spray foil with cooking spray. Lay tortillas in a single layer on foil and spray tops with cooking spray. Sprinkle tops of tortillas with taco seasoning. Bake for 8 minutes.

Drain and rinse the beans. Place on a plate and microwave for 30-45 seconds. Mash with a fork, then spread a rounded tablespoon onto each warm tortilla. Slice the bell peppers, grilled chicken, and green onions. Layer the bell peppers, chicken, shredded cheese, and green onions on tortilla. 

Return to oven for another 8 minutes.

Junkyard Fries

 9 oz Chicken Breast (raw)

1/2 cup Yellow Onions

19 oz Sweet Potato Fries

3/4 cup Mozzarella Cheese

Marinade:

1 Tbsp Olive Oil

1 Lime

1/2 tsp Coconut Sugar

1/2 tsp Chili Powder

1/4 tsp Cumin

1/4 tsp Paprika

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

1 dash Black Pepper

Add chicken and onions to a crockpot. Combine all marinade ingredients together in a bowl and pour over chicken and onions. Cook on low for 4-6 hours.

Preheat oven to 425 degrees. Spread fries in a single layer onto a baking sheet. Spray tops with cooking spray and sprinkle with sea salt. Bake for 20 minutes, flip and return to oven. Bake for another 15 minutes.

Top fries with shredded chicken and cheese. Return to oven and cook for 5 minutes until the cheese is melted.

Honey Chicken Tacos

 2 Tbsp Honey

1 1/2 Tbsp Taco Seasoning

3 Garlic Cloves

1 Tbsp Coconut Oil

1/4 tsp Sea Salt

14 oz Chicken Breast (raw)

In a large bowl, mix the honey, taco seasoning, minced garlic, melted coconut oil, and sea salt. Add the chicken to the bowl and toss to coat. Add the chicken to the crockpot and pour the remaining mixture over the top. Cook on low heat for three hours. Shred the chicken, and let cook another 2-3 hours.