Chicken Taco Salad

This salad is fantastic!! Enjoy!Who needs Taco Bell...:-)...:-)

 Two Chicken Meat Muffins***
6~7 Romain Hearts cut into bite size pieces
1/2 c. black beans
1/4 fresh avocado chunks
1/4 c. goat cheese
Tiger hot sauce to taste OR salsa


***
~1 lb. ground chicken (organic/free range if possible)
~2 eggwhites
~1/4 c. whole grain breadcrumbs (Ian's)
~1 tsp. each of ground cumin, chili powder, onion powder, garlic powder, & smoked paprika.
~1/2 tsp. crushed red pepper
~few douses of Tiger hot sauce

Sprinkle tops of muffins with more smoked paprika if desired prior to baking!

Bake 350 for 45 mins. in muffin tins~makes 6!!

Be creative when using the mexican flavored muffins~makes wonderful wraps, salads, pasta salads, etc. Have fun with it!

Spinach Pasta

Who doesn't love pasta? I certainly do especially with an Italian hubby~So, I cook two different types of pasta so I can enjoy it also. I always cook extra and measure it out in bowls for lunch the next few days. Add leftover sauce or enjoy with tuna or salmon drizzled with lemon juice and a 1/2 tsp. EVOO.....Yummy!

REMEMBER: 1 serving of pasta = 1/2 cup......measure it out until you know what that looks like!!

Meatloaf Muffins

Talk about convenience food. These are so easy to make and you have lunch/dinner in a snap. They are  packed full of protein and so yummy. I mean, who doesn't love the comfort of meatloaf that's perfectly portioned?

INGREDIENTS:

2 lbs LEAN meat ( grass fed beef, ground turkey breast, ground chicken, bison)

4 egg whites

1 c. Quick oats

1/2 c. fat free milk (flax or unsweetened Almond milk is best~I used flax)

1 shallot, chopped

2 cloves garlic, minced

2 tsp. dry mustard or Dijon 

2 tsp. celery salt

1/2 Red pepper chopped (optional)

1/2 c. chopped, fresh spinach (optional~used in the turkey ones)

Preheat oven to 375.

Spray 12 cup muffin tin w/ Olive oil spray.  Gather and measure out all ingredients. If you are using 2 different types of meat, halve the ingredients for each bowl of meat mixture. Soak milk and oats while mixing everything else. Saute  shallots, red pepper, & garlic (add last) in 1/2 tsp. Olive oil. Mix meat mixture and everything together and put baseball size amounts into muffin tins. Try and get it as equal as possible. 

 (I used 1 lb. of Bison and 1 lb. of Turkey so I could have something different each time)


 2 lbs. of meat will make 12 muffins. Bake for 40 minutes. Enjoy~

Be creative but make sure if you vary the ingredients, they are not calorie dense foods. I play around with my meats, veggies and spices. Sometimes, I'll add a pinch of feta to the turkey ones or in lieu of Ketchup, I'll add chopped tomatoes before cooking. Keep the basics the same. If freezing, cool completely, wrap each muffin in Press n Seal, and package 2 per freezer bag or put them in an airtight plastic container. That way you can grab only what you need.

Djion Encrusted Salmon

Salmon~I simply can't say enough wonderful things about this nutritional super fish. Packed with all the Omega~3's  you can imagine and the Essential Fatty Acids or EFA's  (good fats) which are a wonderful for heart health, memory, skin, hair, and yep, metabolism and fat loss~So eat up, ladies!

1 lb. salmon or larger~(if larger, double or even triple the recipe )
1 clove minced garlic
1/8 tbsp. crushed red pepper
2 tbsp. dijon mustard (I'm a Grey Poupon snob)
4 tbsp. lemon juice halved (2 for mustard mixture and 2 to be added to white wine
white wine (enough to barely coat bottom of glass baking dish)
1/4 c. Whole grain bread crumbs (Ian's brand are best)
Parsley

Preheat oven to 400 degrees.
Coat bottom of pan with wine and lemon juice. Be careful not to cover the top of fish. Pat Salmon dry with paper towel so that the mustard mixture will adhere properly. Mix garlic, red pepper, mustard, and 2 tbsp. of lemon juice. Cover the Salmon filet generously.  Top with bread crumbs and garnish with parsley flakes.

Bake 20 minutes or until desired doneness.

This is a larger portion, so I doubled the amount of ingredients, cut it up into serving sized pieces to use for lunch the next 2 days. Cook once, eat 2-3 times~Now that's efficient!!


ENJOY~