Mediterranean stuffed Chicken Breasts!
4tbsp plain greek yogurt
1tsp olive oil
Zest/juice from half a lemon
1tsp minced garlic
1/4tsp black pepper
1/4tsp red pepper flakes
Dash of cumin & cinnamon
2 (6oz) raw chicken breasts pounded flat
1oz feta cheese
1/4 red bell pepper
2 sun dried tomatoes in oil
4 kalamata olives
Flat leaf parsley
In a small bowl mix together all of the marinade ingredients and set aside.
Place chicken breasts between 2 pieces of plastic wrap and pound flat. Season both sides of chicken with salt & fresh ground pepper. Place chicken breasts in a zip lock bag with the marinade, turn to coat and refrigerate overnight or at least 4 hours.
Preheat oven to 400 degrees. Cut zucchini, red pepper & sun dried tomatoes into strips. Toss the zucchini & red pepper with a little olive oil and salt/pepper. Quarter the olives. Lay chicken breasts flat add cheese, olives, tomatoes and then the vegetables and fold up each side of chicken. Secure the top shut with tooth picks. Bake for 20-22 minutes on a foil lined baking sheet or until chicken is cooked through. Top with some chopped flat leaf parsley.
Quick & Simple Grilled Steak Kabobs!
8oz raw sliced flank steak
3tbsp balsamic vinegar
1tbsp Better Body Foods agave nectar
1tbsp olive oil
1tsp minced garlic
Grilling vegetables of choice (I used red/green bell pepper, zucchini, yellow squash, red onion, mushrooms)
In a small bowl mix together the vinegar, agave nectar, olive oil & garlic. Season the steak with a little salt & pepper and place in a zip lock bag with the cut up vegetables. Pour marinade into bag, turn to coat and place in the refrigerator for at least 2 hours. Preheat grill to medium-high heat. Thread steak & vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water prior to use so they don’t burn). Grill kebabs for 8 or so minutes per side or until steak has reached desired temperature.
Quick & Simple Grilled Salmon & Vegetables! So easy, my kid could make this!
Ingredients (2 servings):
(2) 5oz salmon fillets
2tbsp soy sauce
2tbsp Better Body Foods Coconut Palm Sugar
2tsp olive oil
1/2 clove of garlic – minced
Grilling Vegetables of choice (I used zucchini, yellow squash, red onion, red & green bell pepper, mushrooms)
1/8tsp cornstarch (optional)
2 wooden or metal skewers
Fresh Ground Pepper
Better Body Foods can be purchased here (Great Utah based company and I’m all about supporting the US economy): http://www.betterbodyfoods.com/
In a small bowl mix together the soy, sugar, water, oil and garlic until the sugar has dissolved. Season salmon/vegetables with some fresh ground pepper. Place the salmon in the bottom of a large zip lock bag and then the vegetables. Remove about 3tbsp of the marinade in a separate bowl (for basting) and then pour the rest of the marinade into the bag. Refrigerate for at least 2 hours. Preheat a grill to medium heat. Add cornstarch to the reserved marinade and microwave for about 30 seconds to slightly thicken it. Thread the vegetables onto skewers (if using wooden, make sure to soak for 30 minutes in water so they don’t burn) and place on grill. I put the vegetables on about 5 minutes prior to the salmon as I used large pieces. Next lightly oil the grates and grill the salmon 6-8 minutes per side until cooked to desired temperature. Basting both vegetables & salmon until cooked.
Mini Cinnamon Rolls with a Vanilla Protein Frosting & Vegetable Egg White Frittata – 365cal/32carb/11fat/38pro!
Ingredients: Cinnamon Rolls:
4 Slices of Sara Lee (45 cal) wheat bread
2 Egg Whites
1oz of @lovemysilk unsweetened vanilla almond milk
1/2tsp pure vanilla extract
2 packets of stevia
15grams of @plantfusion vanilla protein powder
2oz of @lovemysilk unsweetened vanilla almond milk
1 packet of stevia
4 Egg Whites
1oz Red Bell Pepper diced
Few pieces of cut up kale
1 sliced cherry tomato
50grams of sliced Avocado
Red Pepper Flakes & Fresh ground pepper
Preheat oven to 375. Make frittata first by mixing 4 egg whites with red bell pepper, kale, red pepper flakes and pour into oven safe dish. Top with tomato slices and fresh ground pepper and place in oven. Frittata will bake for about 20-25 minutes or until egg is set. While frittata is in the oven, cut crust off of all bread slices and flatten them with a rolling pin. Mix 2 egg whites, 1oz of milk, 1/2tsp of vanilla & 1/2tsp of cinnamon in a small bowl. Soak each piece of bread (both sides) in egg mixture until soaked through and lay on a flat surface. Sprinkle the bread with 2 stevia packets & some cinnamon. Roll each piece of bread up and cut in half. Place cut up cinnamon rolls in a mini muffin pan & bake in the oven with the frittata for 10-11 minutes. For the dip, mix the protein powder with the milk & remaning stevia packet. Remove about a 1/4 of the dip and thin out with some water or more milk to make the frosting.
5oz raw chicken breast
2oz red bell pepper
1/4 red onion
4 pineapple slices
2tsp soy sauce
Salt free Jerk seasoning mix
Bowl full of baby spring mix greens
In a small bowl combine the soy sauce & honey until well mixed. Cut up the vegetables and place in Ziploc bag. Wash & dry the chicken breast and season both sides with jerk seasoning mix. Place in the bag with vegetable and pour the soy mixture over everything. Allow to sit in the refrigerator for 1-2 hours. Preheat grill to medium high heat. Grill vegetables and chicken. The vegetables will cook faster so make sure to remove before burning. Chicken will cook 5-10 per side depending on chicken breast thickness. Add the pineapple slices to the grill for the last 5 or so minutes, flipping once. Slice chicken and serve on top of mixed greens with vegetables & pineapple.