Slow Cooker Turkey Chili

This is a favorite at our house (and it's a good one to portion out and freeze!)  You can do this with ground turkey or cooked chicken, you can make it less spicy or keep the kick!

Chicken Philly Cheesesteak Sandwiches

INGREDIENTS:
10 oz boneless, skinless thin chicken breast cutlets, cut into strips
1/2 t garlic powder
kosher salt (I use himalayan salt)
freshly cracked black pepper
cooking spray
1 t olive oil
1/2 medium green pepper, sliced thinly
1/2 large onion, halved and sliced thinly
8 oz sliced mushrooms
4 whole wheat or multi grain buns
4 slices reduced fat provalone cheese

DIRECTIONS: Set broiler to low

Season the chicken with salt, pepper, and garlic powder. Heat a large nonstick skillet over high heat. When hot, spray skillet with oil and add chicken. Cook until browned, about 1 minute, and then turn the chicken over, and cook for an additional minute. Transfer to a large dish.

Add 1/2 t of the oil to the hot skillet. Add the bell pepper and onion and season with a pinch of salt and pepper. Cook for 2 minutes, add mushrooms, and cook an additional 3-4 minutes. (until onion is translucent)

Cut the buns in half, place on a baking sheet, add 1 slice of cheese to each bun, and broil until toasted. Add the chicken, veggies, and mushrooms, and serve. (I like to add fresh tomato!)

This one is a hit with the entire family-the kids don't really eat the veggies, but they love the chicken :)

Chicken & Watermelon Tacos

Chicken & Watermelon Tacos

2 c seedless watermelon, diced small (I prefer in skinny strips)
1 jalepeño, de-seed and dice
1/2 small red onion, minced
1/4 c lime juice
1/4 c chopped cilantro
1/4 tsp salt (can reduce)
Mix all ingredients above as "salsa."

Crumbled cotija or feta cheese
Grilled chicken, sliced in skinny strips
Corn tortillas, warmed in a frying pan sprayed w olive oil.

Warm tortillas and top w chicken, watermelon salsa, and sprinkle w/ feta! So yum!

Containers used:
R (chicken)
Y (tortillas)
P (watermelon)
G (jalepeño/onion--minimal)
Tsp (olive oil)
It's pretty easy to measure as you build each taco.

Honey Balsamic Grilled Chicken and Vegetables

This one was shared by Jami Anderton-head on over to the Skinnytaste Website to get more info on the recipe!

Honey Balsamic Grilled Chicken and Vegetables
Skinnytaste.com
Servings: 6 • Serving Size: 3 oz chicken w/ veggies • Old Pts: 6 pt • Points+: 7 pts
Calories: 273 • Fat: 12 g • Protein: 30 g • Carb: 13 g • Fiber: 3 g • Sugar: 6 g
Sodium: 260 mg • Cholesterol: 85 g

Ingredients:

• 1 1/2 lbs boneless, skinless thin sliced chicken cutlets
• 3 tbsp homemade pesto (or store bought)
• 1 clove crushed garlic
• 1/4 tsp crushed red pepper flakes
• juice from 1/2 lime
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp raw honey
• kosher salt
• 1 lb asparagus (1 bunch), tough ends removed
• 2 medium zucchini, sliced 1/4-inch thick
• 1 red bell pepper, seeded and sliced into strips
• olive oil cooking spray

Directions:

Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.

Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.

Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.

Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish.

Sweet Sriracha Marinade

This is one of my favorite go-to marinades. It is excellent on salmon, chicken-the list goes on. If you're not a big fan of spice, you could omit the Sriracha. (a/k/a red rooster sauce-you find it in the asian section of the supermarket)

Ingredients:

1/4 c reduced-soy sauce (or tamari for gluten-free)
2 T raw honey
1 T rice vinegar
1 T Sriracha sauce
1 T grated fresh ginger (I have also used powdered ginger in a bind-it works just fine)
1 T minced garlic
1 1/2 t sesame oil

Directions:

Mix marinade well, and add to l lb meat of your choice. I like to put it all in a large ziplock bag :) Refrigerate for up to 8 hours (I would let it sit for at least an hour), and cook meat as desired! (Bake, grill-whatever you want to do!)

BLT Salad

Oh my, this is such a fantastic alternative to the BLT! If you are a mayo fan, you can substitute the plain yogurt for light mayo. This is perfect in the summer-especially if you have garden-fresh tomatoes!

Ingredients:

8 strips cooked turkey bacon, crumbled
4 roma tomatoes, chopped
1/4 c plain yogurt
4 c chopped romaine lettuce
1/2 avocado, chopped
Salt and pepper, to taste

Directions:

Mix the tomato and the yogurt together, and season with some salt and pepper. Let sit for about 10 minutes. (This allows the tomatoes to release their juices). To serve: top lettuce with tomato mixture, bacon, and avocado. (Serves 2)

Balsamic Dressing

This dressing is SO good! It is light, yummy, and SO much better for you than the stuff you buy at the store. I mix it in a jar, and keep it in my fridge :)

Ingredients:

6 T Balsamic Vinegar
6 T Olive Oil
2 t Dijon Mustard
1 t raw honey
juice of 1/2 lemon

Combine, mix well, and enjoy!

Protein Balls

Aaah, protein balls. They have saved me from many a candy binge. Now, these are a 'treat,' but a healthier option than most. I make a bunch, stick them in the freezer, and always have a 'go-to' on my rough days!

Protein Balls

3 C rolled oats
1/2 c all-natural peanut butter
4 scoops chocolate shakeology (or protein powder)
1/2 c raw honey (or pure maple syrup)
2 T water (or more, if batter is too crumbly)

Directions:

Combine all ingredients until well-mixed. If they are too crumbly, add more water until they are moist enough to be formed into balls. (about golf-ball sized) I divide them into servings (2 balls=1 serving), and place in plastic baggies. Freeze until they are ready to eat!