California Club Wrap & Strawberry Walnut Spinach Salad – 375cal/30carb/13fat/37pro
3oz Raw Chicken Breast (I used Breast Tenders)
1 La Tortilla High Fiber/Low Carb Whole Wheat Tortilla
1 Slice of Jenny-O Turkey Bacon
20 grams of Avocado
2 Slices of Borden’s Fat Free Sharp Cheddar Cheese
3 Slices of Roma Tomato
50 grams of Fresh Strawberries
8 grams of chopped walnuts
2 Large handfuls of Spinach for wrap and side salad
Preheat oven to 400 degrees. Wash & dry chicken breast, season with some fresh ground pepper and bake on a lined baking sheet with the strip of bacon for 12-15 or until cooked through. While chicken is cooking, cut up the avocado & slice up the tomato. Once chicken is done layer the tortilla with Dijon mustard, spinach, chicken, bacon, cheese & avocado. Roll it up and pop it in the oven for a few minutes, just until the cheese is melted. Cut it on a diagonal and serve with a side salad of sliced strawberries & chopped walnuts on top of fresh spinach. I added some fresh ground pepper and lemon juice to mine.
Breakfast Burrito – Spinach, egg whites, tomatoes, black beans, avocado & salsa. 330cal/29carb/9fat/31pro
1 Ole Xtreme Wellness low carb tortilla
6 egg whites
50grams diced tomato
50grams baby spinach
40grams precooked black beans
Salsa & Red pepper flakes
Directions: Separate 6 egg whites into a small bowl and whisk lightly. Pour half of egg mixture into a microwaveable egg muffin pan and cook for about 1 minute (you could also use a small skillet). Remove egg patty and pour in the 2nd half of egg mixture and microwave for 1 minute. While egg is cooling slightly, slice up the avocado & tomatoes. Layer tortilla with spinach, egg, black beans, tomatoes, avocado & top with salsa/red pepper flakes. Roll up and grill in Panini press.
Crispy Baked Chicken Tenders with a Chipotle Lime Aioli for dipping and a Strawberry & Walnut Spinach Salad. Perfect lunch and made from start to finish in only 25 minutes! 375cal/26carb/10fat/40pro
Ingredients: Chicken Tenders:
4oz of raw chicken breast tenders
20grams of panko crumbs
1 egg white
Spices: Dried basil, paprika & fresh ground pepper
Chipotle Lime Aioli:
75grams of @dannonyogurt Light & Fit Vanilla Greek Yogurt
Half a canned chipotle pepper in adobe sauce
Juice from 1/2 a lime
50grams of baby spinach
50grams of strawberries
14grams of walnut
Directions: Preheat oven to 400 degrees. (Optional step – I browned my panko crumbs prior to using them in a skillet over medium high heat to give them some color) Wash and dry chicken tenders. Mix panko crumbs with some dried basil, paprika & some fresh ground pepper. Place egg white in a bowl. Dip chicken tenders into egg white and then roll in panko mix to coat. Bake on wire rack over foil lined baking sheet for about 12-15 minutes or until chicken is cooked through and panko is crispy. While chicken is cooking make the aioli dipping sauce by mixing the yogurt, lime juice and chipotle pepper until combined in a food processor. For the salad just slice up the strawberry & place atop of the baby spinach and top with walnuts plus some fresh ground pepper. I also used a little fresh lemon juice.
Grilled Caprese Chicken Salad with a Balsamic reduction – 315 calories!
5oz raw chicken breast
1oz fresh mozzarella cheese
1 thick slice of tomato
1/2tbsp of olive oil
Juice from half a lemon
2 fresh basil leaves
1/4tsp of salt
Half a clove of garlic pinch of black/white ground pepper
Small bowl of baby spinach
In a food processor combine the oil, garlic basil leaves, lemon juice, salt, pepper and blend until pureed. Wash, dry chicken and season it with fresh ground pepper and place in a zip loc bag. Pour the mixture from the food processor over the chicken and allow to marinate for a few hours in the refrigerator. Preheat a grill to medium heat. Bring the balsamic vinegar to a boil in a small sauce pan and then reduce heat and simmer until it becomes a thick syrup, stirring often and making sure not to burn. Remove from heat & set aside. Grill chicken 8-10 minutes per side or until chicken is cooked through. About 3-5 minutes before the chicken is done place the cheese and tomato slice on top of chicken. Remove from heat and serve on a bed of baby spinach. Finally drizzle the balsamic reduction over the chicken and spinach.
Ground turkey & black bean taco bowls! 310cal/27carb/6fat/34pro for both!
1 serving of precooked ground turkey
30grams black beans
20grams of taco sauce
Small handful of baby spinach
Crushed red pepper
Preheat oven to 400 degrees. Using a medium size circular cookie cutter cut tortillas and place on greased upside down small ramekins. Bake in the oven for 12-15 minutes until crispy. While tortillas are cooking, mix the precooked turkey with the taco sauce and black beans and set aside. Slice up the baby spinach, tomatoes and avocado. Once the tortilla bowls are out of the oven, quickly heat the ground turkey mixture for 45-60 seconds in the microwave. Layer each tortilla bowl with the ground turkey mixture, spinach, tomatoes, avocadoes & top with some crushed red pepper.