1 1/2 pounds (750g) boneless skinless chicken breasts
leaves of romaine lettuce
1 avocado, diced
1/2 red onion, finely minced
1/2 seedless cucumber, diced
1 cup cherry or grape tomatoes, diced
honey chipotle marinade
3 tablespoons olive oil
1/4 cup honey (optional for low-carb and keto diet)
1 tablespoon lime juice
1 tablespoon chipotle seasoning
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon salt
cilantro lime sauce
1 cup sour cream
2 tablespoons mayonnaise
1/4 cup fresh cilantro leaves, minced
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1. whisk together all of the honey chipotle marinade ingredients in a shallow dish. add chicken b*****s to the marinade and let sit in the refrigerator for 1 hour.
2. meanwhile, whisk together all of the cilantro lime sauce ingredients and refrigerate.
3. when ready to cook, heat a large non-stick skillet over medium-high heat. once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned on one side. turn chicken over, cover, and reduce heat to medium. cook for approximately 4-6 more minutes depending on thickness of chicken, until cooked through. remove chicken and allow to rest 5 minutes before chopping
4. to a large salad bowl, add diced cucumber, diced avocado, minced red onion, diced tomatoes and chopped chicken. pour the cilantro lime sauce on top and toss to coat evenly.
5. to assemble the wraps, spoon a good amount of the chicken and veggies on a romaine lettuce leaf and top with more chopped cilantro. drizzle with remaining cilantro lime sauce and repeat the process with the remaining lettuce leaves. serve with hot sauce for more heat if desired. enjoy!
🍋🍗 grilled lemon chicken
1 lb. boneless chicken b****t
juice of 1 lemon
1/2 cup extra v****n olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
add lemon juice, olive oil, salt, pepper and garlic powder to a shallow bowl. beat vigorously with a fork to combine into a dressing. cut each b****t in half to make 4 even pieces about 1/2 inch thick. add the chicken to the dressing and let marinate for at least 20 mins. flipping half way through. grill 5-7 minutes each side or bake on 400f for 25-30 mins. flipping half way through or until golden brown.
🍅🧀 parmesan tomato.
cut a large tomato in half, place each half onto baking sheet cut side up. sprinkle with salt and pepper, then top with bread crumbs and parmesan cheese. drizzle with olive oil and bake for 20 mins. on 400 until cheese gets melted and golden.
Zucchini lasagna roll ups
zucchini slices rolled up around a delicious ricotta filling, baked in tomato sauce and topped with cheese. a healthier, low carb option that's not only delicious, but also very easy and quick to make.
2 to 3 firm zucchini, sliced lengthwise, 1/4-inch thick (you will need 12 slices)
1 bag (10 ounces) baby spinach
1 1/2 cups f*t free ricotta cheese
1/2 cup finely grated parmesan cheese
1 egg, lightly beaten
2 to 3 cloves garlic, minced
1/2 teaspoon italian seasoning
salt and fresh ground pepper, to taste
2 cups tomato sauce/marinara sauce
3/4 cup shredded part-skim mozzarella cheese
2 tablespoons thinly sliced fresh basil
preheat oven to 350f.
spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. set aside.
slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
spray a skillet with cooking spray and set over medium heat.
add spinach to the skillet and cook for 2 minutes, or until wilted.
remove spinach from skillet and let cool for a couple minutes.
in a medium bowl, combine prepared baby spinach, ricotta, parmesan, egg, garlic, italian seasoning, salt, and pepper; mix until thoroughly combined.
lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
roll up and transfer to the prepared baking dish, seam-side down.
repeat with remaining zucchini and ricotta mixture.
spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
garnish with basil ribbons.
Avocado shrimp salsa
this avocado shrimp salsa is the perfect appetizer using fresh and delicious ingredients. end result is bold flavors and one great salsa, ready in only 20 minutes! great for parties, game day, or a fresh snack.
1 tbsp butter
1 lb shrimp large, shells removed and deveined
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
2 tbsp lemon juice freshly squeezed
2 medium avocados peeled and chopped
1 cup tomatoes chopped
1 english cucumber chopped
1/3 cup red onion chopped
1/3 cup cilantro fresh, chopped
1/3 cup orange juice freshly squeezed
2 tbsp lime juice freshly squeezed
1 tsp garlic powder
2 cloves garlic minced
1 tsp salt
1 tsp pepper
melt the butter in a skillet over medium-high heat. add the shrimp to the skillet and cook on both sides until the shrimp turns pink, should not take more than 2 minutes for the first side and 1 minute for the second side.
remove the shrimp from the skillet and chop into small pieces. add chopped shrimp to a large bowl.
to the same bowl add the tomatoes, cucumber, red onion and cilantro.
in another small bowl whisk together the dressing ingredients and pour over the salsa. toss everything together well.
serve immediately with tortilla chips.
One p*t cajun chicken and sausage alfredo pasta
4 tablespoons of extra v****n olive oil
1 pound of chicken cut into bite sized pieces
1/2 teaspoon of kosher salt
freshly ground black pepper to taste
14 oz smoked sausage sliced on the diagonal
4 cloves of garlic minced
1 quart of low-sodium chicken broth
2 1/2 cups of heavy cream
1 pound of dried penne pasta
1 1/2 tablespoons of cajun seasoning plus more for topping
4 oz of freshly shredded parmesan cheese
1 cup of italian flat leaf parsley minced
start with a large covered cooking pot.
season chicken with salt and pepper and brown in olive oil over medium high heat.
add sausage and continue to cook until lightly browned.
stir in garlic and cook for for about two minutes.
add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
stir together and bring to a simmer over medium high heat.
reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
remove p*t from heat and stir in parmesan cheese.
stir in chopped parsley and sprinkle with additional cajun seasoning to taste.
Healthy peanut butter skillet cookie
a giant healthy peanut butter cookie that tastes rich and decadent but is made from wholesome ingredients. flourless, dairy free, and gluten free!
1 (15 ounce can) low sodium canned chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
3/4 cup gluten free rolled oats (ok to substitute quick cooking oats)
2/3 cup natural peanut butter (or substitute any other nut butter—you can use creamy or crunchy)
1/2 cup pure maple syrup (ok to substitute honey or light agave nectar)
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon baking powder (i prefer aluminum free)
1/4 teaspoon kosher salt
1/3 cup milk (any kind you like—use almond milk or other nut milk to keep the recipe vegan)
1/3 cup semi sweet chocolate chips, plus additional 2 tablespoons for sprinkling on top (use dairy free if needed)
preheat the oven to 350 degrees f. lightly grease an 8-inch cast iron or ovenproof skillet or 8 x 8-inch baking pan with cooking spray. in the bowl of a food processor fitted with a steel blade, place the chickpeas, oats, peanut butter, maple syrup, vanilla extract, cinnamon, baking powder, salt, and milk. blend until mostly smooth. remove the lid and scrape down the sides of the bowl, then blend for an additional 2 minutes until very well combined and smooth. the batter will be very sticky and thick. fold in 1/3 cup chocolate chips. scrape the mixture into the prepared skillet and sprinkle remaining 2 tablespoons chocolate chips over the top. if using a skillet, bake for 25-30 minutes until the top is dry to the touch and a toothpick inserted in the center comes out clean with just a few crumbs clinging to it. if using an 8x8-inch pan, begin checking for doneness at 20 minutes. do not over bake or the cookie will taste dry. place on a wire rack to cool. slice and serve.
Corn tomato avocado salad
this corn tomato avocado salad is summer in a bowl! the perfect side dish with anything you’re grilling, or double the portion as a main dish.
corn kernels from 1 large steamed corn on the cobb (1 cup)
5 ounces diced avocado, from 1 medium
1 1/2 cup diced persian cucumbers (about 3 small)
1 cup halved cherry tomatoes
2 teaspoons extra v****n olive oil
2 tablespoon fresh lemon juice (from 1 medium lemon)
1/4 teaspoon kosher salt
fresh black pepper, to taste
Now for the #cheattreat nutella stuffed deep dish chocolate chip skillet cookie by @cafedelites
buttery and gooey on the inside, crispy and golden on the outside, nutella stuffed deep dish chocolate chip skillet cookie will have you weak at the knees begging for more! there's nothing better than a warm chocolate chip cookie straight out of the oven, especially one that is oozing with chocolate hazelnut nutella. every bite melts in your mouth!
1/2 cup (4oz/120g) butter softened
1/2 cup (3.5oz/100g) lightly packed light brown sugar
1/3 cup (3oz/90g) granulated sugar
2 teaspoons vanilla extract
1 large egg
1 cup (3.5oz/130g) flour (all purpose or plain flour)
1/2 teaspoon baking soda
1/3 teaspoon salt
1/2 cup (75g) dark/semi-sweet chocolate chips,
1/2 cup (150g) nutella melted (or this refined sugar-free nutella spread!)
preheat oven to 350° f | 175°c. line a 9" cast iron skillet (or pie dish) with baking/parchment paper and set aside.
in a large bowl, whisk the butter, sugar and vanilla until light and creamy. whisk in the egg until combined. add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined. fold in half of the chocolate chips and spoon 1/2 the cookie dough onto the prepared baking sheet.
melt the nutella in the microwave for 30 seconds until it becomes thinner in consistency.
spread the nutella over the cookie dough in the skillet evenly to 1-inch of the edges. top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). sprinkle with remaining chocolate chips.
bake in preheated oven for 25-30 minutes for a gooey cookie, or cover after 30 minutes with aluminium foil and bake for a further 10 minutes for a 'set' cookie. cool for about 10 minutes before serving.