White Chicken Chili

This is one of my favorite Fall chili recipes. It's super healthy and flavorful. Again, forgot to take a picture last time I made it so I will post one when I make it this week :)

White Chicken Chili

Prep: 10 min  Cook Time: 1 hour

Ingredients:                                                  

• 4 boneless chicken breasts, cooked & shredded
• 1 large onion
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 oz. can green chili
• 1 tablespoon lime juice
• 2 can Northern beans
• 1 can Rotel tomatoes & green chilies
• 4 cups chicken broth, fat free

Directions:

1. Combine all ingredients and simmer about an hour.

One serving (2 cups)= 300 calories

I will be serving the chili with this cornbread:

Turkey Fajitas

This is another new recipe for us! Hope everyone likes it. I'm excited to try this one :)

Turkey Fajitas

Prep: 30 min

Ingredients:                                                  

• 1 lb boneless turkey tenderloins, cut into thin strips
• 1 tablespoon coconut oil
• 1 each medium green, sweet red, and yellow pepper cut into strips
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup fresh cilantro, minced
• 1/4 cup lime juice
• 8 flour tortillas (6 in, warm)

Directions:

1. In a large, nonstick skillet, saute turkey in oil for 2 minutes.  Add the peppers, onion, garlic, salt, cumin, pepper, and cayenne.
2. Cook and stir for 5 minutes or until turkey is no longer pink and peppers are crisp-tender.
3. Stir in cilantro and lime juice and cook 1 min longer.
4. Serve in tortillas

Yields 4 servings. One serving (2 fajitas) = 369 calories

I am going to serve the fajitas with this organic spanish rice:

 Hope you all enjoy! :)

Week 2

Week 2

Alright here are the meals that I'll be making for week 2 of the 30 day challenge! I'm doing great so far.  Started at 147lbs and am already down to 142. I've had energy and haven't had any bad cravings.  Woohoo! Post a comment and let me know how you're doing!
P.S. I am keeping the snacks the same because it's what I love but feel free to use your own!I also know there will be cleanse days for those doing Isagenix, but I figured everyone would be on different schedules plus some people will just be using it as a normal meal plan so I went ahead and suggested a meal for every day :)

Monday, Sept. 8

Breakfast:             IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                  IsaLean Shake
Afternoon Snack:  Hard boiled egg & small apple
Dinner:                 Dijon Mushroom Beef & Asparagus

Tuesday, Sept. 9

Breakfast:            IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                 IsaLean Shake
Afternoon Snack: 1 cup of blueberries
Dinner:                Quinoa Stuffed Peppers & small salad

Wednesday, Sept. 10

Breakfast:            IsaLean Shake
Morning Snack:   Isa Snacks
Lunch:                 IsaLean Shake
Afternoon Snack: 2 rolled up (nitrate, antibiotic, and hormone-free) turkey slices
Dinner:                Chicken Marsala & spinach salad

Thursday, Sept. 11

Breakfast:            IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                 IsaLean Shake
Afternoon Snack: 1 cup of Angie's organic popcorn (35 cal) & 1 cup blueberries
Dinner:                 Turkey Fajitas & Spanish Rice

Friday, Sept. 12

Breakfast:           IsaLean Shake
Morning Snack:   Isa Snacks
Lunch:                 IsaLean Shake
Afternoon Snack: Hard boiled egg & 1/2 of a pear
Dinner:                White Chicken Chili

Saturday, Sept. 13

Breakfast:            IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                 Turkey & Spinach Wraps
Afternoon Snack: 1/2 cup of cottage cheese
Dinner:                 IsaLean Shake

Sunday, Sept. 14

Breakfast:            IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                  IsaLean Shake
Afternoon Snack: 1 Stonyfield organic baby yogurt (because I love the way they taste!)
Dinner:                Chicken Wrapped Asparagus

Chicken Marsala

Hubby goes nuts every time I make this.  He says he still hasn't had chicken Marsala at a restaurant that he likes better than this. No wonder I love him! I will just serve a simple spinach and tomato salad with this chicken. :)

Chicken Marsala

Prep: 25 min + marinating (overnight)    Bake: 25 min

Ingredients:                                                  

• 6 boneless skinless chicken breast halves (4 oz each)
• 1 cup fat free Italian dressing
• 1 tablespoon all-purpose flour
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 tablespoons coconut oil, divided
• 1 tablespoon organic butter
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup marsala wine
• 1 pound sliced fresh mushrooms
• 1/2 cup minced fresh parsley

Directions:

1. Flatten chicken to 1/2 inch thickness. Place in a large Ziploc bag; add salad dressing.  Seal bag and turn to coat.  Refrigerate 8 hrs or overnight.
2. Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika, and pepper.  Sprinkle over both sides of chicken.
3. In a large nonstick skillet, cook chicken in 1 tablespoon of oil and butter for 2 min on each side, or until browned. Transfer to a 9x13" baking dish coated with nonstick spray.
4. Gradually add broth and wine to skillet, stirring to loosen browned bits.  Bring to a boil.  Cook and stir for 2 minutes.Set sauce aside.
5. In the same skillet, cook mushrooms in 1 tablespoon oil for 2 minutes and drain.
6. Stir sauce into mushrooms. Pour over chicken in the pan and sprinkle with parsley.
7. Bake, uncovered, at 350 degrees for 25-30 min or until chicken juices run clear.

Yields 6 servings. One serving = 247 calories

Dijon Mushroom Beef

So, I haven't actually made this recipe yet but it looks delicious and I'm excited to try it! You guys will have to let me know what you think and if it's a keeper!

Dijon Mushroom Beef

Prep: 20 min

Ingredients:                                                  

• 1/2 lb fresh mushrooms, sliced
• 1 medium onion, diced
• 2 teaspoons coconut oil
• 1 lb boneless beef sirloin steak, thinly sliced
• 1 can (10 & 3/4oz.) reduced-fat cream mushroom soup
• 3/4 cup fat free milk
• 2 tablespoons dijon mustard
• Cooked noodles

Directions:

1. In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside.
2. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard, and mushroom mixture.
3. Bring to a boil.  Reduce heat, cook, and stir until thickened.
4. Serve over hot cooked noodles if desired.

Yields 4 servings. One serving = 281 calories (without noodles)

Balsamic Parmesan Asparagus

Ingredients:                                                  

• Bundle of asparagus 
• 1-2 tablespoons Balsamic vinegar
• 1 tablespoon minced garlic
• Parmesan to sprinkle on top

Directions:

1. Saute asparagus in coconut oil and garlic for about 5 min
2. Add balsamic vinegar and continue cooking until desired tenderness
3. Serve, and sprinkle Parmesan over top to taste

Turkey & Spinach Wrap

This is what my family eats for lunch or dinner every Saturday during college football season.  They are awesome to snack on during the games and really good!

Spinach & Turkey Wraps

Prep: 10 min

Ingredients:                                                  

• 1 sun dried tomato basil wrap tortilla
• 1 teaspoon of mustard
• 1/2 cup spinach leaves
• 4 slices of turkey
• 1/4 of an avocado

Directions:

1. Spread mustard on the wrap.
2. Lay down the spinach then add turkey
3. Slice some avocado on top and roll tortilla up.
4. Enjoy!

30 Day Meal Plan - Week 1

Week 1

Starting September 1st, I am doing another 30 day cleanse and detox challenge where I am going to lose weight and get my body healthy!  Last time I did the system, we were moving so I didn't get the opportunity to really cook what I wanted and make the healthiest choices.  This time however, I'm doing it right!   The program suggests that you have two meal replacement shakes per day (240 calories), have two snacks (between 40-120 calories each), and stick to meals between 400-600 calories so everything below will be right around those calorie amounts. Some of these recipes are my own, some are ones that I found in cookbooks or online and modified, and some are straight off of other websites/blogs. I'll try my best to give credit where it's due! So, without further ado, here is the first week of meals that I will be making.
P.S. I know there will be cleanse days for those doing Isagenix, but I figured everyone would be on different schedules plus some people will just be using it as a normal meal plan so I went ahead and suggested a meal for every day :)

Monday, Sept. 1

Breakfast:             IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                  IsaLean Shake
Afternoon Snack:  Hard boiled egg & small apple
Dinner:                 London Broil & Grilled Broccoli

Tuesday, Sept. 2

Breakfast:            IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                 IsaLean Shake
Afternoon Snack: 1 cup of blueberries
Dinner:                Chicken Enchilada Casserole & Small Salad

Wednesday, Sept. 3

Breakfast:            IsaLean Shake
Morning Snack:   Isa Snacks
Lunch:                 IsaLean Shake
Afternoon Snack: 2 rolled up (nitrate, antibiotic, and hormone-free) turkey slices
Dinner:                Salisbury Steak & Green Beans

Thursday, Sept. 4

Breakfast:            IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                 Paleo Turkey Club Wraps
Afternoon Snack: 1 cup of Angie's organic popcorn (35 cal) & 1 cup blueberries
Dinner:                 IsaLean Shake

Friday, Sept. 5

Breakfast:           IsaLean Shake
Morning Snack:   Isa Snacks
Lunch:                 IsaLean Shake
Afternoon Snack: Hard boiled egg & 1/2 of a pear
Dinner:                Balsamic Tilapia & Orzo

Saturday, Sept. 6

Breakfast:            IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                 Turkey & Spinach Wrap and Carrots
Afternoon Snack: 1/2 cup of cottage cheese
Dinner:                 IsaLean Shake

Sunday, Sept. 7

Breakfast:            IsaLean Shake
Morning Snack:    Isa Snacks
Lunch:                  IsaLean Shake
Afternoon Snack: 1 Stonyfield organic baby yogurt (because I love the way they taste!)
Dinner:                Scrambled eggs, turkey Bacon, and fruit

Balsamic Tilapia and Orzo

This recipe I got a while back from Publix and it's become a family favorite.  It's really yummy and I always love a good fish recipe.

Balsamic Tilapia and Orzo

Prep: 20 min

Ingredients:                                                  

• 2 cups water
• zest or juice from 1 lemon
• 1 cup orzo pasta
• 5 tablespoons basil pesto, divided
• 1 package of tomato trinity mix from Publix (mix of tomatoes, onions, and bellpepper)
• 1/4 cup balsamic vinegar
• 2 teaspoons Mrs. Dash garlic/herb seasoning
• 1 tablespoon coconut oil
• 1/2 cup vegetable or chicken broth
• 1 cup sliced mushrooms
• 4 tilapia fillets

Directions:

1. Bring exactly 2 cups of water to a boil for orzo. Stir orzo into boiling water; cook and stir 4 minutes.
2. Reduce heat to low; simmer and stir often for 3-4 more minutes or until orzo is tender and most of the liquid has been absorbed. Stir frequently, no need to drain
3. Stir in 3 tablespoons of the pesto and add the lemon juice. Set aside.
4. Preheat large nonstick sauté pan on med-high heat for 2-3 min. Season fish on both sides with garlic/herb seasoning. Place oil in pan, and then add fish. Cook 1-2 min or until fish is lightly brown. Turn fish over and repeat.
5. Combine broth, vinegar, tomato trinity mix, and the remaining 2 tablespoons of pesto. Add to fish; cook 2-3 minutes or until mixture reduces by about ½ and the fish flakes easily. Serve over orzo.

Yields 4 servings. One serving = 440 calories

Chicken Enchilada Casserole

So, I haven't made this recipe in forever and forgot to take pictures last time, so I will post them as soon as I make it! I can still get you guys the recipe though so here it is :)

Chicken Enchilada Casserole

Prep: 15 min

Ingredients:                                                  

• 5-6 corn tortillas (6")
• 1/2 onion, chopped
• 2 cups chicken, cooked & cubed or shredded
• 1 (10oz.) can diced tomatoes with green chilies
• 1 (10 3/4 oz.) can reduced-fat cream of chicken soup
• 1 teaspoon cumin
• 1 teaspoon of chili powder
• 1 (8 oz.) container fat-free sour cream
• 1/2 cup reduced fat shredded cheddar cheese

Directions:

1. Preheat oven to 350. Spray 8x8" baking dish with nonstick spray.
2. Tear tortialls into bite sized pieces and layer half in bottom of baking dish.  
3. Combine the remaining ingredients. Layer half the mixture over tortillas. Repeat layers and top with shredded cheese.
4. Bake for 25-30 minutes or until cheese melts.

Yields 4 servings. One serving = 246 calories

Simple Salisbury Steak & Green Beans

Yum! This Salisbury steak is easy and delicious. It's become a family favorite of ours since it's so flavorful!

Salisbury Steak

Prep: 30 min

Ingredients:                                                  

• 1 egg
• 1/3 cup dried bread crumbs
• 1 (10-3/4 oz) can reduced-fat, reduced-sodium cream of mushroom soup, divided
• 1/4 cup finely chopped onion
• 1 lb lean ground beef 
• 1/4 teaspoon browning sauce (optional)
• 1/4 teaspoon of salt
• 1/2 cup fat free milk
• 1.5 cups of sliced fresh mushrooms

Directions:

1. In a bowl, combine the egg, bread crumbs, 1/4 cup of soup and onion. Crumble the beef over the mixture and mix well. Shape into 6 patties. In a large nonstick skillet, brown the patties on both sides and drain.
2. In a bowl, combine milk, browning sauce if desired, salt, and remaining soup; stir in mushrooms. Pour over patties in skillet.
3. Reduce heat, cover and simmer for 15-20 minutes or until meat is no longer pink.

Yields 6 servings. One serving = 212 calories

Green Beans

Prep: 20 minutes

Ingredients:

• 2 lbs fresh green beans
• 2 teaspoons of butter
• 2 tablespoons minced fresh parsley
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions:

1. Place beans in a large saucepan. Cover with water and bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Drain.
2. In a large, nonstick skillet, melt butter. Add beans; cook and stir until heated through. Remove from the heat. Add the parsley, lemon juice, salt and pepper.  Toss to coat and serve immediately.

Yield: 6 servings. One serving = 58 calories

London Broil with Grilled Broccoli

I can't wait to make this meal on Monday night.  It's supposed to be a gorgeous Labor Day holiday and I love getting the grill fired up on holidays! This is an easy, delicious meal that's both low carb, and low calorie.

London Broil

Prep: 10 min + marinating (between 3 hrs and overnight)

Ingredients:                                                  

• 1/2 cup water
• 1/4 cup red wine vinegar
• 2 tablespoons canola oil
• 1 tablespoon tomato paste
• 1.5 teaspoons garlic salt , divided 
• 1 teaspoon dried thyme, divided
• 1/2 teaspoon pepper, divided
• 1 bay leaf
• 1 beef flank steak (1.5 lbs) (I actually bought strip steak which worked great!)

Directions:

1. In a small bowl, whisk water, vinegar, oil, tomato paste, 1 teaspoon garlic salt, 1/2 teaspoon thyme, 1/4 teaspoon pepper, and 1 bay leaf.  Pour into a ziploc bag.
2. Score the surface of the steak, making diamond shapes 1/4 in deep; add the steak to the marinade.  Seal the bag and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
3. Coat grill rack with nonstick cooking spray before starting the grill.  Discard marinade. Pat steak dry with paper towels.  Combine the remaining garlic, thyme, and pepper; rub over both sides of the steak.
4. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until desired doneness. To serve, thinly slice across the grain.

Yields 6 servings. One serving = 175 calories

Grilled Broccoli

Prep: 5 min + 30 min marinating

Ingredients:

• 6 cups fresh broccoli
• 2 tablespoons plus 1.5 teaspoons lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt and pepper
• 3/4 cup grated Parmesan cheese

Directions:

1. Place broccoli in a large bowl.  Combine the lemon juice, oil, salt, and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
2. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. 
3. Place Parmesan cheese in a large ziploc bag. Add broccoli, a few pieces at a time; shake to coat. Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.

Yield: 6 servings. One serving = 107 calories

Chicken Wrapped Asparagus Recipe

So, I saw this recipe on Pinterest the other day which looked so good that it inspired me to make my own version of it.

I really enjoyed it and I hope you do as well!

Ingredients:

• Balsamic Vinegar (1-2 tablespoons)
• 1 bunch of asparagus
• 1 tablespoon of garlic
• Coconut or olive oil
• 4 chicken breasts
•  Mrs. Dash garlic and herb seasoning
• Shredded mozzarella or Parmesan cheese
• Italian seasoning
• Salt and pepper

Directions:

1. Sautee asparagus with a little bit of coconut oil (or olive oil) and garlic.  When it starts to get tender, drizzle some balsamic vinegar over it and continue to cook for a few minutes.  Set aside.
   
2. Preheat oven to 375 and spray a 9 x 13in pan with Pam or some equivalent
3. Pound chicken breasts thin (about 1/2 in) and sprinkle with salt, pepper, and garlic and herb seasoning on both sides
4. Place 1/4 of the asparagus onto a chicken breast, sprinkle with cheese to taste, roll the chicken up, and place in the pan
5. Shake some Italian seasoning onto the top of the chicken breasts once all are in the baking dish.
6. Put in the oven for approximately 25-35 minutes (this really varies though depending on how thin you pounded your chicken) so just check and make sure the inside is cooked (160/165 degrees on a meat thermometer)

So there you have it! I served it with some yummy organic quinoa.

I hope you love this too! Leave me a comment if you like it, or if you make your own version! :)