Lentil Chili

 

     If you are not using Lentils in your Chili, why not!?  1) They digest easier than beans 2) Higher in micronutrients 3) Higher in protein 4) Lower in fat 5) Holds up well in Chili, doesn’t get mushy 6) Tastes fantastic.  So why not give this one a try the next time you are hankering for Fall flavors.  Up your game with a few fancy toppers of Greek Yogurt and sliced Green Onions.  You will be the envy of all the neighborhood, and your tastebuds will thank you! 😋

Ingredients for 3-4 servings~

1 pound 96% lean Ground Beef

1 diced Onion

1 Tablespoon chopped Garlic

Packet Chili Seasoning (or make your own from Chili Powder, Cumin, and Cayenne per taste)

2 cans diced Petite Tomatoes

1 cup Salsa

1 cup Lentils

     Add Beef, Onion, and Garlic to skillet, cook down til Onions are softened, drain any excess juices.  Stir in remaining ingredients, and simmer with lid for 20 minutes or til Lentils have softened.  Tip:  Double the batch and divide into equal containers for lunch all week.  Top with Greek Yogurt and sliced Green Onions if desired.  Enjoy 😉 

Italian Chicken Power Bowls

 

     When you are hungry for lunch, the last thing you want to do is start thinking of what to eat.  Ain’t it nice when it is right there at your fingertips!?  No time lost, just grab and go, with deliciousness with every bite filled with health!  My Italian Chicken Power Bowl is overflowing with protein and flavor, not to mention super easy to throw together!  The next time you are thinking about next week, try this out and see if your days go better!  😋

Ingredients for 6 Bowls~

1 Tablespoon Olive Oil, Plus more for Asparagus

1 Chopped Onion

8oz carton fresh sliced Mushrooms

Sliced Cherry Tomatoes (optional)

1 Tablespoon chopped Garlic

Dash Cayenne Pepper (optional)

2 pounds diced Chicken Breasts

Fresh Asparagus Spears

Dark Balsamic Vinegar (I use California Balsamic~Salt, Oil, Sugar Free)

1 jar Rao’s Tomato Sauce (Or make your own~ http://foodfitnessbypaige.blogspot.com/2024/01/tomato-carrot-red-sauce.html)

     Add 1 Tablespoon Olive Oil, Onion, Mushrooms, Tomatoes, Garlic and Cayenne to skillet and sautee til golden brown, then add in Chicken to cook thru.  Meanwhile, toss trimmed Asparagus stems with a scant dash of Olive Oil and drizzle with Balsamic, bake at 400 for 15 minutes.  Lastly, drain any extra juices off Chicken and stir in Sauce til fully incorporated, divide into 6 containers and top equally with Asparagus.  Store in fridge for the week.  Enjoy 😉 

Hatch Green Chili Tomato Sauce

 

     When Hatch Green Chili Season hits, you have to hit back with all kinds of creativity!  There is not much I can think of where these slightly spicy plants would not add a smile to any recipe.  For example, my homemade Tomato Sauce can be kicked up to the next level with a few of these babies adorning the group.  Not to mention how easy this is to whip together, and I love my trick of adding a few Carrots to the mix, for a slightly sweet hint to every spoon full.  This goes great on Fish, Chicken, Vegetables, and of course the perfect blend with Ground Beef.  Whatever your pleasure, you can’t go wrong with this topper!💚

Ingredients~

Desired amount of Tomatoes

Desired amount of chopped Onion

Desired amount of sliced Carrots

Desired amount of raw Diced Hatch Green Chilies 

Desired amount of chopped Garlic

1-2 Tablespoons Olive Oil

Desired amount of Basil Leaves

     

     Add Tomatoes, Onion, Carrots, Chilies, Garlic, and Oil to parchment lined sheet pan and roast at 400 for an hour.  Remove, cool to touch, add to blender with Basil, add water to thin if necessary.  Whip to desired consistency.  Enjoy to your preference.😋

Chicken Chili Enchiladas

 

     Whether it is peak Hatch Green Chili Season or not, it’s never a wrong time to use more of these.  I have created a Chicken Chili Enchilada skillet recipe to die for.  Super simple, super easy, and super delicious.  This recipe makes 4 generous servings and if you choose to omit the rice, you can make it a Keto recipe for 311 calories, 14g carbs, 1g fiber, 13g net carbs, 39g protein and 11g fat.  If you want to add a cup of cooked rice, then it changes to 416 calories, 38g carbs, 2g fiber, 36g net carbs, 41g protein and 12g fat.  Macros don’t include toppings, get creative and garnish to your hearts desire!🥰

Ingredients for 4 servings~

1 Tablespoon Olive Oil

1 chopped Onion

1 chopped fresh Hatch Green Chili (sub with jalapeño or poblano)

1 Tablespoon chopped Garlic

1 pound diced Chicken Breast

Tablespoon Chili Powder

Tablespoon Cumin

16oz container Cottage Cheese

10oz can Enchilada Sauce

     Add Oil, Onion, Chili’s, and Garlic to skillet, heat til softened and then add Chicken til cooked through, season with Chili Powder and Cumin stir til mixed thoroughly, the continue to stir in Cottage Cheese and Enchilada Sauce.  Garnish as desired:  Cilantro, Sliced Tomato, Avocado, Salsa, Greek Yogurt, Green Onion.  Enjoy ☺️ 

Protein Pizza Pie

 

     When the trending Protein phase has a baby with the trending Cottage Cheese phase, what do you get!?  My delicious Protein Pizza Pie of course…and I am not complaining…just making a joke at social media’s expense.  These are pretty easy to throw together, and the big bonus is these make 8 servings, so perfect for a group, or just to hang on for lunch all week.  In addition to these superlative macros, the taste is amazing, and super clean ingredients. So if your standard Pizza got a therapist, gave up Diet Coke, and started going to church, this would be the end result.  Love when my creations turn out as good as they were in my imagination!  #trythisone 😋

Ingredients for 8 Pizza Pie’s~

2 pounds 96% lean Ground Beef

1 cup Oats

2 Eggs

1 Tablespoon chopped Garlic

Italian Seasoning, desired amount

Salt, desired amount

Sliced Purple Onion

Sliced Green Bell Pepper

4oz jar of drained Mushrooms

24oz Cherry Tomatoes

1 diced Yellow Onion

3 trimmed cleaned diced Carrots

1 diced Jalapeño 

Olive Oil

Cottage Cheese

Everything Bagel Seasoning

     Add Beef, Oats, Eggs, Garlic, Seasoning and Salt as desired, mix til well incorporated and divide into 8 equal portions, pat out on parchment lined cookie sheet, and top with sliced Red Onions, Green Peppers and Mushrooms.  Bake at 425 for 25 minutes.  Meanwhile, add Tomatoes, Onions, Carrots, and Jalapeño to parchment lined cookie sheet and drizzle or spray with Olive Oil, toss to coat and bake at 425 for an hour.  When done, remove, cool slightly and add to heavy duty mixer and whip til smooth.  Add a smear of Tomato Sauce to the top of Beef Pattie Crust, and then finish off with a dollop of Cottage Cheese and Everything Bagel Seasoning.  Enjoy 😉 

Mediterranean Chicken Sheet Pan Dinner

 

     The only thing better than a Crockpot Meal is a Sheet Pan Dinner!  #amiright!?  (I know I am)  My Mediterranean Chicken Sheet Pan Dinner comes together in a flash, and the flavors merry to create a symphony of sensations.  I had this all week for lunch, and I never tired of it...in fact, I could eat it right now if it were in front of me.  This is definitely one I will keep in the rotation.  The Lemony hints hit just the right note with every mouthful.  And the high protein, vegetable laden ensemble will satisfy the pickiest palate.  Please give this one a try, you can thank me later!  ;)

Ingredients~

2 pounds diced Chicken Breast

2 Tablespoons Lemon Juice

1 Tablespoon Olive Oil, more for Vegetables

1 Tablespoon chopped Garlic

Dash Salt, to taste

Dash Pepper, to taste

- - - - - - - - - - - - - - - - - -

Baby Carrots, desired amount

Cherry Tomatoes, desired amount

Green Beans, desired amount

Purple Onion, desired amount

Red Bell Pepper, desired amount

Chopped Zucchini, desired amount

Kalamata Olives, desired amount

Feta Cheese Crumbles, desired amount

Chopped Parsley, desired amount

Drizzle of Balsamic, if desired

     Add Chicken, Lemon Juice, Olive Oil, Garlic, Salt and Pepper to big bowl, mix well to incorporate, and marinate for 15 minutes to 2 hours.  Meanwhile cut up your vegetables.  Add Carrots, Tomatoes, Beans and Onion to parchment lined sheet pan and bake at 425 for 15 minutes.  Note:  I separate my vegetables into two sheet pans so as not to over crowd, otherwise they will steam vs roast.  Remove the pans after baking, and add Peppers, Zucchini, Olives and Chicken to the pans, optional to add extra Oil or Seasonings, return to the oven for another 30 minutes, remove and top with Feta and Parsley.  I served mine with Lupin Flakes and a drizzle of Balsamic.  This was intensely good, no regrets, only rewards.  Enjoy :)

Oven Dried Strawberries

     Sometimes, things are so easy, it's almost embarrassing to share...but I quickly got over that! :)  Yes, this is simple but oh so fun!  And even better, see if you can get the kids involved in this one.  All you do is slice fresh Strawberries and line them up on a parchment lined cookie sheet and bake at 200 for 4 hours, flip halfway through.  That's it...told ya there wasn't much to it.  But these are intensely delicious and a phenomenal topper for Salads, plus they pack a powerful crunch!  What's stopping you from trying!?...and the best part is that you can put these in the oven and head to the gym and be back in time to flip them! ;) #winning