- 3, 10 oz cans chicken breast (can use any shredded chicken; rotisserie, crock pot, etc)
- juice from 1/2 lemon
- 1 Tbsp chives
- 1 Tbsp dill
- 1 Tbsp dill pickle juice
- 1/2 cup light mayo
- 1/4 cup fat free greek yogurt (optional, sub light mayo if you don’t use this!)
- salt and pepper to taste
- 1 small apple, chopped
- 2 stalks celery, chopped
Mix everything in a large bowl & enjoy! Easiest recipe ever!
Macros for 1/5th of the recipe or 200 grams
5g carbs, 10g fat, 25g protein
- 1.5-2 lbs boneless, skinless chicken breasts, cut into chunks
- 1 cup dill pickle juice
- 1 cup almond milk
- 1 cup almond flour (coconut flour would work too)
- 2 tablespoons powdered sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- In a large Ziplock bag, combine the chicken, pickle juice, and almond milk. Make sure the chicken is coated and marinate in the fridge for one hour.
- Preheat the oven to 400 degrees F.
- Line a cookie sheet with parchment paper and set aside.
- In a large bowl, combine the almond flour, powdered sugar, salt, paprika, and garlic powder.
- Toss the chicken chunks in the almond flour mixture. Shake off excess mixture and place each nugget on the cookie sheet.
- Spray the nuggets with cooking spray; this keeps all the crumbs intact!
- Bake until the chicken nuggets are cooked through and the breading is golden, about 30 minutes, flipping once halfway through.
- These could just as easily be air fried! About 5 mins on each side!
- 1/2 cup light mayo
- 1 tsp mustard
- 2 Tbsp honey
- 1 tsp lemon juice
- 1 tbsp barbecue sauce
Recipe from Six Sisters Stuff!
Here’s what’s going down today: a week’s worth of fajitas on one cookie sheet, in less than 40 minutes. Easy peasy, delish, quick. Here we go!
- 5-6 medium/largechicken breasts (if chicken isn’t your thing, use whatever protein you’d like!)
- 6 medium bell peppers, any color
- 1 medium purple onion
- 1 packet dry ranch mix
- 1 packet low sodium taco seasoning
- Preheat oven to 350
- Cut chicken into small chunks
- Slice peppers and onion
- Throw everything in a ziplock bag and add your dry ranch mix and taco seasoning.
- Shake it all up to get everything evenly coated.
- Dump everything onto a sheet pan and spread evenly.
- Bake for 35 minutes!
- That’s it!
Serve them in whole wheat tortillas, in a fajita bowl on a bed of cauli lime rice, the possibilities are endless!
You guys KNOW my love for Zoe’s Kitchen runs deep. It’s by far my favorite fast food restaurant! I love that they provide healthy, quick options, that are nutritious, filling, and delicious at the same time.
The cauliflower rice bowl is my go-to at Zoe’s, and I figured it would be super easy to recreate at home! This is the recipe I came up with! It took less than 10 minutes to prep all the ingredients, and it has been the most amazing lunch all week long!
- 2lbs ground chicken or 4 medium/large chicken breasts
- 3 bags frozen cauliflower rice (I use the roasted garlic flavor – it’s in the frozen section!)
- 1 cucumber, chopped finely
- 1/2 purple onion, chopped finely
- 1 cup crumbled feta
- store bought taziki
- juice from 1/2 lemon
- Season chicken with salt, pepper, and juice from half a lemon.
- Grill chicken breasts or brown ground chicken in a skillet, whichever you prefer.
- Microwave all 3 bags of frozen cauliflower rice and set aside.
- Chop cucumber and purple onion, combine in a glass dish, season with 1 tsp dill, set aside.
- Assemble your bowls with 1/2 cup cauliflower rice, 4 oz. chicken, 1/4 cup greek salsa (cucumber/onion mixture), 1 tbsp crumbled feta, and taziki to taste!
You would think all I do is sit around and think of ways to incorporate peanut butter into my recipes. Which is 99% true. I love Thai peanut anything really, so this recipe is one of my newest favorites. It can be made into a whole wheat wrap, put on top of a salad, made into a sandwich, put in a lettuce wrap, the options are endless! It’s so light, but filling, and the flavor is to die for.
- 3 cans (I used 12.5 oz) canned chicken
- 1/2 cup finely chopped celery
- 1/4 cup shredded carrots
- 1/4 cup finely chopped green onion
- 1/4 cup chopped peanuts (optional)
- 1/2 cup peanut butter
- 1/4 cup teriyaki sauce (I use a generic teryaki sauce from Aldi!)
- juice from one small lime
- Drain the canned chicken and combine in a large bowl with the celery, carrots, green onion and peanuts. Mix thoroughly.
- In a small saucepan, combine peanut butter, teriyaki sauce, and lime juice and warm until melted.
- Pour peanut butter mixture over the chicken salad and combine thoroughly.
In 2019 one of my intentions is to be more intentional. How does that translate to the blog? Less pointless chatting, more cut to the chase recipe sharing. I’m starting today. This is creamy bacon ranch chicken and you need it in your life. It’s boyfriend/kid/husband/picky eater approved, I promise! Eat it on a whole wheat bun, whole wheat tortilla, lettuce wrap, or on it’s own!
- 5 large chicken breasts (6-8 small)
- 2, 8 oz. blocks cream cheese (I used fat free, any will work!)
- 1/4 cup Ranch powder (or 1 packet)
- 1 Tbsp Trader Joe’s chili lime seasoning (optional, but I love it in this recipe!)
- 1 cup cheddar cheese
- 1/4 cup bacon bits
1. Place chicken breasts in the bottom of your crock pot.
2. Layer the cream cheese, ranch powder, chili lime seasoning, and cheese on top.
3. Cook on low for 6-8 hours or until the chicken is fork tender.
4. Take the chicken breasts out (leaving the liquid in the crock pot), place into a large bowl, and shred with two forks, or use your kitchen aid stand mixer (so much easier!).
5. Pour the remaining liquid from the crock pot back in with the chicken and combine.
This is a super easy weeknight recipe that I’ve been loving lately! I don’t know why stuffed peppers intimidate me, but they always have! This was my first time trying them and they’ll definitely be in my dinner recipe rotation from now on. They’re so versatile and can be made with almost anything you like.
If you’re not a huge chicken fan, these could easily be done with ground turkey, shredded pork tenderloin, etc.
- 4 bell peppers
- 2 cups cooked and shredded chicken (I put 4 chicken breasts in a crockpot on low for 6 hours with 1 cup of chicken broth and it comes out perfect!)
- 1 8oz. package fat free cream cheese, room temperature
- 1 cup shredded cheese of your choice
- 1 jalapeno, seeds removed and finely chopped
- 2 teaspoons ground cumin
- 1 Tbsp chili lime seasoning (Trader Joe’s)
- 1/2 tsp salt
- ¼ cup salsa
- 1 dry ranch packet
- Preheat oven to 350 degrees.
- Spray a large 9×13″ baking pan with non-stick cooking spray and set aside.
- Slice each pepper in half and remove the seeds. Set each half in the prepared baking pan.
- In a large bowl, mix together chicken, cream cheese, cheese, jalapeno, cumin, chili lime seasoning, salt, salsa, and ranch packet.
- Fill each pepper half evenly with chicken mixture.
- Cover pan with aluminum foil and bake for 35-40 minutes.
I have not been this excited to share a recipe with you guys in forever. My mom has been following the keto diet for awhile now, so she was actually the one that shared this with me! I am not a keto gal, and I adapted this recipe quite a bit, so it’s definitely a lighter version!
Do not let the cauliflower rice scare you, Taylor actually told me this was the best thing I’ve ever made and he HATES healthy food, so there you go. If you’ve ever made cheesy potato casserole at Thanksgiving or Christmas, you know, the one with the cornflakes on top, THIS is exactly what it tastes like! I hope you love it!
- 4 cups boiled/canned/crock pot shredded chicken
- 2/3 cup heavy whipping cream
- 1 block fat free cream cheese, softened
- 1/4 cup bacon bits
- 1 teaspoon garlic powder
- 1 cup shredded cheese of your choice (I used cheddar)
- 1 teaspoon smoked paprika
- 1/2 cup low sodium chicken stock
- 4 cups cauliflower rice, steamed
- Preheat your oven to 400ºF.
- Lightly spray a 9×13-inch pan with olive oil spray and set aside.
- Steam cauliflower rice for 7 minutes in the microwave with 1/4 cup water. Make sure to drain the cauli rice if there’s excess water when it’s done so the mixture doesn’t get runny!
- In a large bowl, combine chicken, cream, cream cheese, bacon bits, garlic powder, paprika, chicken stock and cauliflower rice. Pour into the prepared pan and top with shredded cheddar cheese.
- Bake uncovered for 20 minutes. Enjoy!
As many of you know, I spent the last week in Mexico! Mexican food has been on my mind ever since I got back; I think I could eat it every single day and never get sick of it! Alas, chipless nachos were born!
I’m not sure you can even call it a recipe, it’s THAT simple. It requires minimal ingredients, but it’s downright delicious. I didn’t miss the chips whatsoever! I’m going to hop to it because I know y’all scroll past me blabbing, and I don’t blame you. I would too. So, here we go!
- 1 bag of mini sweet peppers
- 1 lb lean ground turkey (I like to use 93% or 99% lean to cut down a little bit on the fat, but use what you like!)
- 1 Tbsp olive oil
- 1 bag of Trader Joes frozen Mexican style roasted corn with Cotija cheese
- 1 cup cheese (use what you like! I used a Mexican blend)
- Trader Joes cowboy caviar (or salsa of your choice)
- 2 tsp Trader Joes chili lime seasoning
- salt and pepper to taste
- Preheat your oven to 400.
- Brown the ground turkey in a pan with olive oil.
- When the ground turkey is 1-2 minutes away from being done, add in the frozen Mexican style corn and the chili lime seasoning with the ground turkey.
- When the corn and ground turkey are both done, mix in the Cotija cheese that comes in the bag with the corn.
- Set aside the ground turkey mix to cool.
- Slice the mini sweet peppers lengthwise and remove all seeds.
- Lay the peppers cut side up, close together, on a baking sheet lined with parchment paper.
- Sprinkle with salt and pepper. I didn’t measure the S&P, just a sprinkle or two to season the peppers!
- Layer the ground turkey and corn mix evenly among the peppers.
- Top with shredded cheese.
- Bake for 8-10 minutes until cheese is melted! Keep an eye on them, every oven varies.
- Top with Trader Joes cowboy caviar and avocado and enjoy!
I don’t know why it has taken me so dang long to break out my air fryer to make these. I’ve bought chicken breast tenders each week, for the past two months – the sole purpose of making chicken fingers. Yet every single week, I got lazy and decided to do something with the Instant Pot instead. I’m kicking myself now, because had I just bucked up to make these in the first place, I’d have realized how amazing they were two months ago!
For those of you who have an air fryer, I’ve gotten so much feedback from you saying you’re in the same boat. It seems daunting to bring it out and use it. I’m here to tell you, it is the simplest appliance I own. There was no set up required, there’s no pre heating, nothing. You turn it on your desired temp, put your food in, and set the timer. That’s it. I use the Von Shef Air Fryer and I can’t say enough good things about it. There are tons of uses for an air fryer but I’ll save that for another day!
However all that to say, if you don’t have an air fryer, you can still make these chicken fingers! You can do them just as easily in the oven, so don’t feel like you have to buy one to make these.
- 1 lb boneless chicken tenderloins
- 2 eggs
- 1/2 cup almond flour
- 2 Tbsp dry ranch seasoning
- 1 tsp Trader Joes Chili Lime seasoning (can omit, but I think it adds great flavor!)
- 1 tsp garlic salt
- 1 tsp pepper
- In a small bowl, whisk eggs
- In another bowl, mix together almond flour and spices, combine evenly
- Turn your air fryer/oven on 400 degrees, and spray the air fryer basket/cookie sheet with olive oil spray
- Fully coat each chicken breast tender in the egg mixture, let the excess mixture drip off
- Dip each piece of chicken into the almond flour mixture, make sure to evenly coat
- Place 3-4 tenders into the basket/onto a cookie sheet and fry for 8 minutes, flipping halfway through! Keep an eye on them, all air fryers are different!
- If baking, cook for 20-25 mins, flipping halfway through, until each tender is crispy.
- Repeat until all tenders are fried! If baking, bake all at once.
I’ve gotten a ton of great feedback lately asking for quick and easy lunch/dinner recipes. I’ve really tried to brainstorm some new recipes lately so that I can deliver! The minute I threw this together the other night, I knew it would become a weekly staple for me, and it definitely will! It’s quick and easy, the two requirements I have for all things meal prep! So to those of you who have inspired me to start thinking about new lunch/dinner options, thank you!
The prep time is about 5 minutes, the bake time is 30, and in 35 minutes you have a week’s worth of extremely healthy lunches/dinners. I’ve said it before, I’ll say it again: meal prep doesn’t have to be difficult or time consuming! I also happen to think this is delish, so it doesn’t have to be bland or boring either!
- 5 chicken sausages (or whatever sausage you like – the chicken sausage from Trader Joe’s is my other favorite!)
- 3 cups chopped, mini sweet peppers (you could do bell peppers too, whatever you have on hand!)
- 2 cups fresh green beans
- 1/4 cup olive oil
- 1 Tbsp dry ranch seasoning
- salt/pepper to taste
- Preheat the oven to 350 degrees.
- Chop peppers, cut green beans in half, slice the chicken sausage, and spread evenly on a greased baking sheet. I keep all my items separate on the baking sheet because I’m OCD about things touching, but if it doesn’t bother you, you can mix everything together!
- Drizzle the olive oil over everything and toss the veggies and sausage to make sure everything gets coated evenly.
- Season everything with salt and pepper to taste.
- Sprinkle ranch seasoning on the green beans.
- Bake in the oven for 30 minutes!
- Voila! You’re done! If you’re meal prepping, distribute into 4-5 tupperware containers and store in the refrigerator.