Balsamic Chicken & Mushrooms

Ingredients

4 boneless skinless chicken breasts
1/2 tsp sea salt
1/2 tsp pepper
1 package button mushrooms washed patted dry and sliced
3 tsp, minced bottled garlic
1/4 cup balsamic vinager
3/4 cup low sodium chicken broth
1 bay leaf
1/4 tsp dried thyme
cooking spray

Directions

Season chicken with salt and pepper. Spray non stick skillet with cooking spray and heat to medium high.
Add the chicken and saute until brown on one side. Add garlic and flip over chicken breasts and add mushrooms.
Continue cooking while stirring mushrooms. Cook for about 3 minutes then add vinegar, broth, bay leaf, and thyme.
Cover and simmer over medium low heat for 10 minutes, stirring occasionally.
Remove chicken, set aside and keep warm.
Continue simmering sauce, uncovered for about 7 minutes. Discard bay leaf and pour mixture over chicken and serve. Make extra and use for your salad or lunch the next day, tastes yummy after it has been sitting in that juice all night!

Cookie Dough Greek Yogurt

Anything with yogurt, peanut butter and chocolate I am game! It is called clean eating cookie dough yogurt!!!  AMAZING!!! Now I would’t put this on the menu for every night as a snack but this is a perfect treat to replace your bowl of ice cream or the blizzard.  Let me know when you try it and what you think!!

Ingredients

3/4 cup plain Greek  yogurt
1 TBSP nut butter {we use almond butter}
1 TBSP honey
1/4 tsp vanilla
Pinch of sea salt
1 TBSP mini chocolate chips

Directions

Combine Greek yogurt with the nut butter, honey, vanilla and sea salt. Mix until smooth. Top with mini choc chips and enjoy!!!

Share this recipe with someone who might enjoy it!!!

The best part is that Veronika likes it too!

 

Post in the comments if you tried it and what you think!!

Clean Eating Pumpkin Pancakes

Fall is on it's way and It’s not fall without pumpkin and so its only proper to make clean eating Pumpkin Pancakes!  I can’t wait to try this recipe, it sounds amazing!  Just in time for the fall season!

Ingredients

6 egg whites
1/4 cup canned pumpkin
1/2 cup cottage cheese
1 tsp. vanilla
1 cup whole rolled oats
1 tsp. pumpkin pie spice
Real Maple syrup

Directions

Mix all ingredients together.  Spray pan with clean cooking spray and make pancakes!  Top with maple syrup!

Tomato Basil Turkey Cutlets

I bought Turkey Breast Cutlets at the grocery store this week and I honestly didn’t even have a recipe to go with it!  But I really wanted to try something new.  I stick to chicken, fish and turkey for the most part for my sources of protein.  The leaner the better!!!  So I figured I would just google a recipe and figure it out!
Well, I was not expecting to find a meal that my husband raved about and actually asked me to cook again!!!  So of course I can’t keep my secrets to myself and I want to share them with you!!!
This recipe is not only delicious but the most simple recipe to make!  So if you are new to cooking and or clean eating then this is a perfect one to try!

Ingredients

Dried Basil
Garlic Powder
1 small onion, finely chopped
1 can diced tomatos (low sodium)
Turkey Breast Cutlets (3)
1/4 cup low fat mozzarella cheese

Directions

Place a piece of foil in the bottom of a 9×13 baking dish.  Place turkey cutlets on top.
Sprinkle with basil, garlic powder,  chopped onion, diced tomatoes and top with mozzarella cheese.
Cover the dish with foil and bake at 400 degrees for 45 minutes or until cooked through.
I served the Turkey with a side of brown rice and steamed broccoli!

Apple Pie Oatmeal

Comfort food in hand for today is a bowl of apple pie oatmeal for breakfast!!!!

Ingredients

1/3 cup uncooked oats
3/4 green apple chopped
2/3 cup water
pure maple syrup
chopped walnuts

Directions

Add water to oatmeal and microwave for 1 min 30 secs.  Add apples, sprinkle hand full of nuts and drizzle with maple syrup.  Enjoy!!!
Apple pie oatmeal to warm your soul and not expand your waistline!!

Shrimp Fajitas Clean Eating Style

This week I decided to try something new!  I can tell you that my husband does not like it when I tell him we are trying something new!  There have been many times that I attempted a clean recipe that we took right to the trash and made scrambled eggs instead.  In one of the Tosca Reno cookbooks there is this beautiful stuffed pumpkin recipe that I was dying to try!  I decided that around the holiday was a great time!  Unfortunately, they looked pretty but they tasted awful.  Part of that, I attribute to the fact that I didn’t cook the pumpkins long enough and they were hard.  But we live and we learn right!!
So this week I found a recipe online that I tweaked to make it my own.  It was shrimp fajitas.  I am a Mexican food lover thru and thru so this made my taste buds twitch just thinking about it!  I had everything in the fridge and freezer so it was a no brainer of a meal.
I have to say hands down this was a winner and I actually thought to myself, when can I eat it again!!

Ingredients

2 tbsp extra virgin olive oil
1/2 lb of shrimp peeled and deveined
Fiesta lime seasoning to taste (Mrs. Dash-salt free)
1/4 tsp himalayan sea salt
1 small onion thinly sliced
1 red pepper thinly sliced
Hard or soft whole grain tortillas or you can use leaf lettuce instead of the shell
Then I had toppings to go with it.
Greek yogurt instead of sour cream
Black beans
Avocado
Tomato
Cheese for the kids
Lettuce
Salsa
Brown rice
Steamed corn.

Directions

Place oil in pan and heat on medium. In a small bowl combine the shrimp, fiesta lime seasoning, sea salt and stir.
Then place in pan and cook 4 minutes or until done.
Remove shrimp from pan and add in the onion and peppers and brown.
Stir in shrimp and toss to combine then spoon into whole grain tortillas hard or soft!

21 Day Fix Extreme Beef Stew

I think that I could honestly eat this every single day!  It’s by far one of my favorite recipes!!!  It’s straight from the 21 Day Fix Extreme booklet.  Both my husband and I absolutely love this!
It is a green container and a red container and it feels like a hearty filling meal.
It makes 6 servings, approximately 1 1/4 cups each.

Ingredients

1 tsp. olive oil
1 1/2 lbs raw lean beef stew meat, boneless, cut into 2 inch cubes
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves of garlic, crushed
2 medium tomatoes, chopped
1 cup low sodium organic beef broth
1 bay leaf
1 tsp. sea salt
1 tsp. ground black pepper
2 cups cubed butternut squash
1/4 cup chopped fresh flat leaf parsley

Directions

Heat oil in large saucepan over medium high heat.
Add beef, cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
Add onion and bell peppers; cook stirring frequently for 4 to 5 minutes, or until onion is translucent.
Add garlic, cook stirring frequently for 1 minute.
Add tomatoes, broth, bay leaf, salt, and pepper.
Bring to a boil. Reduce heat to medium – low, cook, covered for 40 minutes. Add squash, cook stirring for 8 to 12 minutes occasionally or until the sauce thickens and beef is fork tender.
Remove the bay leaf, top with parsley and serve. I actually make extra and have for the next few days for lunch!  The squash should be soft when poked with a fork.