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Perfect BBQ/Campout Food

Summer is almost here! It doesn't mean you can't have tasty HEALTHY parties!!! Here are some ideas for some great cookout food!

Sides (Choose 2 or 3)
Veggie Tray
Fruit tray
Baked Chips and Salsa or Guacamole
Salad


Meat (Choose 1)
Grilled chicken
Kabobs
Lean Steak
Lean Burgers (Turkey, Boca, Black Bean, Extra Lean Ground beef)
Turkey Hot dogs

Healthy Fruit For Dessert

Here are a few recipes to try

Menu #1
Pineapple Cilantro Rice

FoodBarbecue Basmati riceCilantroDinnerLunchPicnicPineapples Rice DishesSide dishesSummer

Grilled Honey Citrus Chicken

Spinach Strawberry Salad

Watermelon Slush

Pineapple Cilantro Rice

adapted from Martha Stewart

Ingredients

• 2 cups uncooked brown rice
• 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 1 red bell pepper, seeded and cut into 1/4-inch dice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 lime, cut into wedges, for garnish

Directions

1. Cook Brown rice according to directions. (I like to cook it in chicken broth)
2. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.
Honey Citrus Chicken adapted from our best bites
 2lbs Chicken Breast
2 t vegetable oil
Rub:
2 t granulated garlic 2 t chili powder 1/2 t onion powder 1/2 t coriander 1 t kosher salt 1 t cumin 1/2 t chipotle chili powder
Glaze: 1/2 C Honey 1T Cider Vinegar
juice of 1 fresh lime
Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and lime juice and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff. Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Strawberry Spinach Salad
1 bag of Spinach
1/2 cup walnuts
1 cup fresh strawberries sliced
1/2 cup cliced red onions
1/4 cup Poppy Seed dressing


Watermelon Slush

Serves 2
1 cup ice
3 cups watermelon chunks (frozen is better)
2 Tablespoons honey
1. Blend all ingredients in blender or food processor.

Menu #2
Chili Chicken Kabobs
Grilled Corn on the Cob
Tortellini Salad
Strawberry Angel Food Cake

Chili Chicken Kabobs
eat clean diet

Ingredients

• 3 Tbsp / 45 ml best-quality olive oil
• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces

Preparation

1. In a small bowl whisk together the olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt and pressed garlic.
2. Place the chicken in a shallow baking dish with the sauce and stir to coat.
3. Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
4. Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.

Grilled Corn on the Cob

Ingredients

• 4 ears of corn

Preparation

1. Preheat grill. Carefully peel back husks but do not detach. Remove as much silk as possible. Pull the husks back over the corn and secure the end by tying with a strip of husk. Soak the corn in cold water for 20 minutes. Remove from the water, shaking off excess.
2. Grill the ears of corn, periodically rolling them for even cooking, until the kernels are tender when pierced with a fork, 15 to 20 minutes. Remove the husks before serving

Tortellini Pasta Salad

Recipe by Our Best Bites

1 20-oz. package Mixed Cheese Tortellini

1/2 medium red onion, thinly sliced

1 pint cherry tomatoes, halved

1/2 medium cucumber, seeded and sliced

1 c. whole, large pitted black olives (like Lindsay Olives), halved

1 c. Ground Mustard and Garlic Vinaigrette (recipe below)

Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.

Ground Mustard and Garlic Vinaigrette

Recipe by Our Best Bites

1/4 c. freshly squeezed lemon juice

1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here

2 green onions, firm parts only, trimmed of the white “furry” ends

4-5 cloves of garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1 tsp. sugar or honey

2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.

STRAWBERRY ANGEL FOOD CAKE cooks.com

Read more about it at www.cooks.com/rec/view/0,196,152173-241193,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 round angel food cake (baked or purchased) 1 qt. fresh strawberries or frozen strawberries, drained Sugar 1 (12 oz.) carton fat free cool Whip Bake a round angel food cake. When cake is cool, cut into 3 layers. Clean and slice 1 quart of fresh strawberries and sweetened to taste with sugar.  Fold in berries and Cool Whip. Use as a filling between layers and frost sides and top. Put in refrigerator until ready to serve.

Turkey and White bean Tostadas

I just whipped these up from what I had around the house. The filling would also be good over rice, in a tortilla, or on chips as a dip.

6-8 corn tortillas
1 lb cooked turkey taco meat (mine is a 50/50 mix with lean ground beef)
1 can White Beans
1 can Rotel
1 white onion
3 garlic cloves
1 tsp Cumin
1/2 Tbsp Cliantro or freshly cut would be even better
1 cup low fat cheese
1 avocado diced
Shredded lettuce
low fat sour cream
Optional
1 Can Chipotle in adobo I used 1 pepper chopped and it was good hot, but probably too hot for milder tastes. Just use a little of the sauce to give it that smoky flavor.

Toast the Tortillas in the oven for about 7 mins each side until crispy and light brown.

Chop onion and garlic and put in pan with a little olive oil. Cook unitl soft. Then add rotel and spices and Chipotle if you are using it.

Open the beans and pour into a bowl. In a blender or by hand mix beans. Add to pan along with the precooked meat.

Mix all together and let simmer for 5 mins then add the cheese and turn off the stove. Let the beans set up as they cool a little so they aren't too runny.

Then spread on the Tostada and top with lettuce, avacado, and Sour Cream. Serve and enjoy!!!

Salad kick!!!

I have been on a salad kick lately!!! Here are a few wonderful treats I have been noshing on!
This saves for about a day in the fridge. I served it with a side of fresh hot wheat bread.

Asian Cabbage Salad
Recipe by Our Best Bites
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

Place all salad ingredients in a bowl

You need to pour on the dressing and toss to coat at least 30 minutes before you’re ready to serve. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you’ve poured on the dressing, place salad in the fridge to sit for 30-60 minutes.

Right before serving mix in toasted almonds and sesame seeds.

1 14 oz bag coleslaw mix
Dressing:
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.

Tortellini Pasta Salad

Tortellini Pasta Salad

Recipe by Our Best Bites

 

1 20-oz. package Mixed Cheese Tortellini

1/2 medium red onion, thinly sliced

1 pint cherry tomatoes, halved

1/2 medium cucumber, seeded and sliced

1 c. whole, large pitted black olives (like Lindsay Olives), halved

1 c. Ground Mustard and Garlic Vinaigrette

Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.

 

Ground Mustard and Garlic Vinaigrette

Recipe by Our Best Bites

1/4 c. freshly squeezed lemon juice

1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here

2 green onions, firm parts only, trimmed of the white “furry” ends

4-5 cloves of garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1 tsp. sugar or honey

2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.

Spinach and Bowtie Chicken Salad

Dressing:

Blend in blender until smooth:

1 c veggie oil (i used 1/2 c olive and 1/2 cup canola)

 

1/4 cup sesame oil

2/3 c White wine vinegar

2/3 c soy sauce or teryaki sauce

 

6 T Sugar

1/2 tsp salt

1/2 tsp pepper

Cook 12oz Bowtie Pasta. Rinse and drain.

 

4-5 Cooked chicken breast

Add to dressing and refrigerate 2 hours or over night. When ready to serve add:

1 bunch chopped green onion

3-6 oz cans mandarin oranges

6oz craisins

6oz honey roasted peanuts

spinach 28-32oz

 

toasted sesame seeds on top

Toss all and serve immediately

 

I actually like to keep the spinach out and put it on everyone's plate. That way you can eat it the next day. The spinach gets incredibly smooshy otherwise.

Healthy and FUN St. Paddy's day menu!

So here is my menu for St. Patrick's day!!!
Breakfast
Rainbow Toast and Green scrambled eggs
here are the directions for rainbow toast http://jujubeepreschool.blogspot.com/2010/03/rain-and-rainbows.html

Snack
Green smoothies
1 cup water
2 handfuls fresh spinach leaves
1 ripe banana (the riper the better, as it gives more sweetness)
several ice cubes (depending on how cold they like it, we like ours really cold)
1-2 T. agave nectar (also to sweeten, find it at the health food store)

Blend until you don't see any spinach leaves visible and until the ice is well crushed into it.

Other variations:
Toss in some pineapple, fresh is best.

Use some concentrated pineapple juice.


Lunch
Leprachaun Wraps and Carrots
Make Wraps with the Green Spinach wraps.

Snack
Rainbow fruit kabobs

Dinner
Pesto Pasta made with Shamrock or Rainbow noodles
Green Salad

Dessert
Sugar Free Pistachio Pudding with Fat Free cool whip and rainbow sprinkles!!!

Clean Eating on a Budget.

We get our veggies and fruit mainly at Costco. They really have some amazing deals where I haven't seen anything fantastic at the regular grocery store lately.

We get our bread at Walmart or the Sara Lee outlet.

We get our meat on sale.

When you cut out the junk, you have more money to spend on other things.

Easy cheap meals:

Wraps-
Tortillas
Veggies
Hummus or blend your own white beans and use that

Grilled Cheese and Tomato soup
Use whole wheat bread and Reduced fat cheese and use Pam instead of Butter.
Blend up your own canned tomatoes and add seasonings and skim milk.

Chicken Salad
2 or three chicken breasts cooked, diced and coated in BBQ Sauce
Lettuce
Canned Mexi Corn
Little bit of cheese
Salsa
and Light ranch

Individual Pizzas
Wheat Tortillas or Wheat English Muffins
Hormel Natural Choice or other nitrate free deli meat (bought at Walmart it is HALF the price of the grocery store) Deli Ham diced up
Low fat mozzarella
Pizza sauce (whatever is on sale)
Pineapple Chunks
Diced olives
Peppers
Onions
Mushrooms

Tacos
I get cheap beef and drain it and rinse it THEN add the seasonings
Lettuce
Corn or whole wheat tortillas
Low fat cheese
Tomatoes
Salsa
Low fat Sour Cream
Avocado

Spaghetti
Whole wheat Noodles ( Wally's sells them for like $1 a package)
Cooked Chicken or Beef
Spaghetti sauce
Fresh Parmesean
Side salad

Tortilla Soup
1 can chicken stock
2 cans Rotel
1 can enchilada sauce (mild)
1 green pepper chopped
1 onion Chopped
3 chicken breasts diced
Put in Crock pot for 4-6 hours
garnish with diced avocado, cilantro, low fat sour cream, and a little low fat cheese.

Chicken Ceaser Pita
Reduced Calorie Ceaser salad kit (-the croutons)
Sliced grilled chicken
Whole wheat Pitas

Shrimp Tacos

I have recently FALLEN IN LOVE with Shrimp. They say as you get older your tastes change and I LOVE SHRIMP now. Today I was driving by Taco HELL and saw they have marinated Shrimp Tacos. I said to myself, Self, You can make that. I bought a bag of precooked mini shrimp at Wally's for about $5. It was a pretty big bag. Anywho, I thawed the shrimp in cold water and while I did that, I made homemade Salsa, (which I could eat with a spoon! Or just jump in and eat my way out!) Homemade guacamole and warmed up some wheat tortillas in a hot pan on the stove.  When the shrimp was defrosted, I put it in a skillet with a little EVOO and seasoned it with Old Bay Seasoning Garlic blend. It is found on the bottom shelf at Walmart in the spice section. I only cooked it a minute or two just enought to be warm and a little crispy. Then I assembled tortilla, guac, lettuce, salsa and shrimp. Fold and enjoy!!! They were so filling and tasty!!! Try it!!!

Cowboy's Delight

This is another recipe that we had growing up. 

Ingredients

• 1 (14 ounce) package macaroni and cheese Or Whole wheat elbow noodles.
• 1 pound extra-lean ground beef
• 1 (10 ounce) can canned whole kernel corn
• 4 0z low fat cream cheese
• 1 (6 ounce) can tomato paste
• 1 (10 ounce) can tomato sauce
• 1 small onion, chopped
• 1 green pepper chopped
• 3 tablespoons grated Parmesan cheese (optional)

Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Prepare the macaroni and cheese according to the directions on the package. (Or boil the noodles)
2. Brown the ground beef and onion in a skillet over medium heat until the meat is no longer pink. Drain excess grease.
3. In a 2 quart casserole dish, combine the macaroni and cheese, ground beef, onion, cream cheese tomato paste, tomato sauce, and corn with its liquid. Mix well.
4. Bake for 20 to 25 minutes in the preheated oven, or until heated through. Top with grated Parmesan cheese, if desired. Or Reduced fat Cheddar!

Spaghetti Pie

California Chicken and Veggies

4 small boneless skinless chicken breast halves (1 lb.)

3 cups  frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained

1/4 cup pesto

1/4 cup  water

1/2 cup Shredded Mozzarella Cheese

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 min. on each side or until lightly browned on both sides.

ADD vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
SPRINKLE with cheese; cover. Remove from heat; let stand 5 min.

Serve with Brown Rice

Honey Mustard-Teriyaki Chicken

From Kraftfoods.com

1/2 cup GREY POUPON Savory Honey Mustard

3 Tbsp.  teriyaki sauce

4 small boneless skinless chicken breast halves (1 lb.)

Make It

MIX mustard and teriyaki sauce in shallow dish until well blended. Remove 1/3 cup of the mustard mixture; set aside for later use.
ADD chicken to remaining mustard mixture; turn over to evenly coat both sides. Cover. Rrefrigerate 1 to 2 hours, turning occasionally. Remove chicken from marinade; discard marinade.
PREHEAT grill to medium-high heat. Grill chicken 6 minutes on each side or until cooked through, brushing frequently with the reserved mustard mixture.

Tortellini and Bowtie Pasta Salad

Adapted from a Recipe of Sherelle Christensens
-tomatoes

-cucumbers

-diced peppers (I like all colors)

-diced green onions

-cubed cheese (I usually slice up a few cheese sticks)

-fresh grated Parmesan cheese

-Italian salad dressing

-tortellini

-mini bow ties

-sliced black olives

-sliced green olives or you can just do the pimentos only

-diced ham or turkey pepperoni

-Marinated Artichokes or Marinated Asparagus cut

Boil pastas according to directions. My favorite dried tortellini is the Four Cheese Tortellini from Barilla. While the pasta is cooking, chop veggies. Place in a large bowl. When pasta is done, strain and rinse under cold water until noodles have cooled. When cool, toss with remaining ingredients and pour Italian salad dressing over, continuing to toss. You can use low fat Italian or even homemade Italian dressing...anything with work. Add the Cheeses just before serving as the hot pasta melts the cheese a bit. Refrigerate for a few hours before serving. Keep in air tight container in fridge.

Grilled Chicken with Savory Summer Vegetables

from KraftFood.com

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup Sun Dried Tomato Vinaigrette Dressing, divided

1 zucchini, cut into chunks

1   red pepper, cut into chunks

1 cup cut-up fresh asparagus spears

1 small  red onion, cut into chunks

Make It

HEAT grill to medium-high heat.
BRUSH chicken with 2 Tbsp. dressing. Let stand 10 min.
MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
PLACE chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender

Chicken Bacon Ranch Pizza

Whole wheat tortillas or Pitas
Light ranch
2 cups grilled chicken diced
fresh tomatoes
Spinach
Onions
Already cooked bacon pieces
Reduced fat cheese

Take the tortilla and spread a thin layer of ranch on it. Top with Chicken, tomatoes, spinach, onions, and a SPRINKLE of bacon pieces. Top with cheese and bake in the oven on a cookie sheet with a wire rack on it at 350 until cheese is browned.

Pasta Primavera

4 Chicken breasts

2   red peppers

1/2 cup  low fat Sour Cream

1 chicken bouillon cube

1 Package of Whole Wheat Penne Pasta
1/2 package of fresh spinach
2 tomatoes diced
1/2 onion thinly sliced
1 package of mushrooms sliced
Parmsean Cheese
Have your hubby Grill the peppers and chicken outside:)

In a skillet over med high heat, put a 1 tbsp olive oil and a layer of mushrooms. Let cook for 2 minutes and then turn. DON'T turn until two minutes are up. Turn Mushrooms once more and cook for two more minutes. Then add spinach, onions, and tomatoes. You just want these lightly wilted NOT MUSHY!! Remove form heat and cover.
Chicken and peppers:
HEAT grill to medium heat.
GRILL chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook pasta as directed on package.
Sauce:
Remove and discard peels, stems, seeds and veins from peppers. Drain pasta, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into skillet  and combine pasta, veggie mix and Sliced chicken.

ENJOY!!!

from oneshetwoshe

Rumbi Island Grill Voodoo Chicken Salad

For the salad:

Lettuce

Feta Cheese

Diced Tomatoes

Tortilla Strips (optional)

Cooked chicken (diced, shredded, etc.)

Voodoo dressing

For the dressing: (you may want to cut this recipe in half if you don't want tons of leftovers) (I would say do 1/3-1/2 of these measurements...)

1/4 cup Dijon Mustard

1/4 cup Lime Juice

1/4 cup Chili Paste (found in the asian food section)

2 TBS. Crushed Red Pepper

3/4 cups olive oil Mayonnaise

1 1/2 cups Sesame Oil

1 cup Rice Wine Vinegar

1/2 cup Soy Sauce

1 1/2 cups White Sugar (I used truvia and about 1/3 that amount...)

1/4 cup Minced Garlic

1/3 cup Pureed Ginger (found in the produce aisle) (I used ground ginger)

Directions: Mix all of the dressing ingredients, except the ginger, in a bowl with a hand mixer for a couple minutes. Add the ginger and stir with a whisk until well blended. Top your salad with the chicken, tortillas, feta cheese, tomatoes, and the dressing.

Ranch & Bacon Chicken Salad Sandwiches

I don't remember where I got this recipe...

Ranch & Bacon Chicken Salad Sandwiches

1/2 cup milk

1/2 cup  olive oil mayo

4 TBS. chopped green onion (optional)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. dry mustard

5 tsp. Hidden Valley Ranch Dressing mix

1/2 cup - 1 cup diced celery (optional)

2 (10-13 oz.) cans of chicken, drained.

1/4-1/2 of Real Bacon Pieces

Whole Wheat Rolls or Bread or Pitas

Lettuce

Sprouts

Directions: Blend together the mayo, milk, and ranch dressing mix in a bowl. Add the garlic powder, onion powder, and dry mustard. Add the celery and onion. Flake the chicken with a fork and add to the ingredients. Mix well. Chill for several hours for the flavors to combine. Serve!

Breakfast Burritos

From: Oneshetwoshe

Small corn or whole wheat Tortillas

Chopped Avocado

Shredded Cheese

Salsa

Black Beans

Sour Cream

Scrambled Eggs

Directions: Make your scrambled eggs, heat up the black beans...that's seriously it! Wipe some sour cream on the tortilla. Top with black beans, eggs, cheese, salsa, and avocado.

Marci Lock Yummy Chicken Dinner

Chicken and Broccoli
Steam 1-2 cups of broccoli per person
3-4 oz cooked diced or shredded chicken per person
Parkay Spray Butter
White Cheddar Kernel Seasoning
McCormick's Perfect Pinch Vegetable seasoning
Low fat cheese or little bit of fresh Parmesan to sprinkle on top.

Assemble Broccoli on bottom spray with butter spray and sprinkle with seasonings and cheese. Dinner is served!

Chef Salad Sandwiches

Got these from Sherelle Christensen's blog

Sherelle's Chef Salad Sandwiches
-1 pkg. pita bread (these also taste yummy on croissants)
-2-3 cups chopped iceberg lettuce
-1/2 cup shredded cheddar cheese
-1 sm. can sliced olives, drained
-1 cup cherry tomatoes, halved
-1 cup thinly sliced deli ham, sliced into small strips
-1/4-1/2 pkg. dry ranch seasoning (I like Uncle Dan's brand)
-2-3 Tbs. Olive Oil Mayonnaise
-2-3 Tbs. low fat sour cream
-1 Tbs. milk
Combine all veggies, meat and cheese. Mix a bit of ranch seasoning and mayo, sour cream and milk. Stir well. You want to make a thick version of ranch. Pour over salad mix and toss well. Serve in pita pockets. (you could also add a chopped cucumber as well...I always add them in the summer when we have them in the garden)

I can't wait to try them!!!

Homemade Lunchables

So I have been simplifying meals lately and these are some of our FAVORITE things! I call them Homemade Lunchables. You make them like the ones you buy premade but these are MUCH healthier! So We just have Crackers, Cheese and Meat. Also we serve it with Dijon Mustard. Pair it with some fruit, yogurt, sliced veggies and dip and there you go! Serve it in fun containers and you have a meal even your picky eaters will love!!! Here are some ideas:

I thought this was a SUPER cute way to use that leftover Valentine Candy box!

I LOVE these containers from Ziploc. The compartments do seal off from each other so stuff doesn't leak.

Found this on Sherelle Christensen's blog! TOO cute!

Chef Salad with Italian Citrus Dressing

I got this recipe from Sherelle Christensen's Blog.

For the salad:

diced ham
hard boiled eggs diced or sliced
lettuce
colored bell peppers
red onions
cucumbers
tomatoes
diced ham
swiss cheese

Italian Citrus Dressing　
-1/3 c. fresh squeezed orange juice
-1/2 tsp. freshly grated orange zest
-1/4 cup oil
-2 Tbs. Red Wine Vinegar
-2 Tbs. sugar
-1 dry pkg. italian dressing mix (I like the Good Seasons Brand)
-pinch of garlic powder
Mix together and pour over a fresh salad...DELISH!

MY favorite Sandwich BY FAR!!

Annie's Open Faced Sandwich

So, this is my FAVORITE Sandwich. I eat it open faced.

This sandwich would be MOST perfect on homemade Whole wheat bread with FRESH veggies from your garden, but whatever you can do!

Toast your bread and top with low fat cheddar, sharp or swiss cheese. Sprinkle diced ham or diced turkey on top and sprinkle McCormick Perfect Pinch Salad Seasoning on top. THIS IS ESSENTIAL SO DON'T skip it!!! Next, Broil the toast in the oven until bubbly. WATCH IT So it doesn't burn. Pull it out and let cool for a minute.

Then add sliced cucumber, sliced tomato, sprouts, roasted red peppers, and Thinly sliced sweet or red onion on top. YUMMM!

Some other good toppings would be egg salad, tuna, or Sliced Lemon Chicken Breast. Oh Heaven!

Ginger Chicken Stirfry

Ginger Chicken Stirfry

12 oz boneless skinless chicken breast halves
2 tbsp sesame oil
2 cups frozen vegetables (preference to Chinese or Asian vegetable mix)
1/2 tbsp ground ginger (or to taste)
2 turns of the pan of soy sauce
2 cups cooked brown rice.

Cut chicken into 1" strips. Cook in sesame or olive oil until no longer pink. Let cool and place in freezer bag. Place the rice into a separate baggie and freeze. When ready to use, let the chicken and rice defrost in the fridge.
When you are ready to make this add the veggies to a pan with 2 tbsp of sesame oil and when the veggies are tender add chicken to reheat and then add the other spices. Serve on top of hot rice.

Spinach Manicotti

Spinach Manicotti

1 8-oz package manicotti shells
1 10-0z frozen chopped spinach
1 16-oz ricotta cheese (reduced fat if desired)
1 egg white, beaten
1/2 cup mozzarella cheese, grated
1 tsp olive oil
1 cup chopped tomatoes
1/2 tsp minced garlic (or one clove fresh garlic)
1 medium onion, chopped
1/4 tsp nutmeg
Cook the manicotti shells according to the package directions. Drain and set aside.
Thaw & cook frozen spinach according to instructions. Drain well and squeeze out excess liquid (using paper towels makes this easier!)
In a small bowl, combine mozza, ricotta, egg white, nutmeg (and salt and pepper to taste, if desired). Stuff mixture into shells. Place in 9x12 baking dish. Freeze.
Prepare after freezing: Defrost spinach manicotti. In a frypan, heat olive oil. Saute onion, garlic, and tomatoes until heated through and onions are cooked, about five minutes. Pour on top of manicotti. Bake in preheated 350F oven for 40 minutes or until done.

Fiesta Chicken Chili

Fiesta Chicken Chili

1 chopped onion
1 (16.5 oz.) can white beans
1 (15 oz.) can black beans
1 (15 oz.) can corn
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes w/green chilies
1 packet taco seasoning
3 whole chicken breasts

Place ingredients in slow cooker and stir. Place chicken on top, pressing down until just covered by ingredients. Cook for 5 hours. Remove chicken and shred. Put chicken back into mixture and cook another hour. Top with dollop of reduced fat sour cream, reduced fat cheese or guacamole and fresh cilantro prior to serving.

 

Cool and put into freezer bag.

Shredded Lime Tacos

Shredded Lime Tacos

1 1/2 lbs. skinless, boneless chicken breast meat
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup cilantro, chopped
1/2 white onion, chopped
2 cloves garlic, minced

Mix together vinegar, lime juice, sugar, salt, pepper, onion, garlic, and cilantro. Put in crock pot with chicken and cook on low 6 hours. Shred chicken apart with forks and serve in tacos with toppings of choice.

 

Cool and pour into freezer bags. Freeze whole wheat tortillas seperately.

Sloppy Joes

Sloppy Joes

1 1/2 pounds extra lean ground beef
1 chopped green pepper
1-2 chopped onions
2/3 cup of chopped celery
2 cans of tomato sauce
1 teaspoon salt
1 Tablespoon garlic
2 Tablespoon vinegar
1 Tablespoon worcestersire sauce
1 teaspoon onion powder
Salsa (optional)

Brown the ground beef with the onion, pepper and celery. Drain. Combine all the ingredients and cook either in a slow cooker for 3-4 hours, or in a skillet for 30 minutes. If it is too runny, you can add potato flakes to thicken it. Serve on toasted buns and top with salsa if you want to.

 

Just freeze meat mixture and buns seperately.

KISS Freezer meals

Another great thing to do to help yourself is make some freezer meals so when you don't h ave time you still have something healthy to eat. You can plan one day every month or every other month to make a few meals and freeze them in zilpocs or throwaway 9x12 pans. To make it REALLY fun you could get your sisters or friends together and make a make-ahead swap group and swap food. Whatever you want! Make life simple!!!

Sloppy Joes

Shredded Lime Tacos

Fiesta Chicken Chili

Ginger Chicken Stir fry

Spinach Stuffed Manicotti

More Quick Breakfasts!!

Stuffed Pitas

6 whole wheat pita pockets
6 eggs
1/3 cup cheese
3/4 cup diced ham
1 cup salsa
1 cup diced peppers
1 onion diced
1/2 tbsp taco seasoning

Mix 5 whites and 1 yolk with 6 tbsp skim milk and whisk. Saute veggies and salsa until moisture is gone. Add eggs and scramble. Add Ham and cook until the eggs are no longer moist. Sprinkle with taco seasoning and cheese. When cooled a little stuff mixture into pita pockets. If you want to freeze some for later, lay out on a cookie sheet and freeze for 1 hour and then put into ziplocs and warm as you need them.

About 200 calories each.

Breakfast Sandwich

6 eggs
2% Milk cheese slices or other slices around 50 calories per slice.
Whole wheat English muffins
Deli ham or Turkey Sausage patty

Mix 5 whites and 1 yolk with 6 tbsp skim milk and whisk. Add to pan and cook like you would an omlette. Whne fully cooked, take a round cookie cutter or a glass and cut 6 small circles out of the eggs. Place one egg, 1/2 (to reduce calories) or 1 whole slice of cheese and meat on an english muffin. If you want to freeze some for later, lay out on a cookie sheet and freeze for 1 hour and then put into ziplocs and warm as you need them. I like to top mine with fresh peppers, tomato, Sprouts, Cucumber, banana peppers, and Purple onion. YUMMM!

Around 200 - 250 calories

Stuffed shells

1 package large pasta shells
1 cup low fat Mozerella

Filling
2 pints fat free cottage cheese
1 package frozen spinach thawed and drained
1/2 cup shredded parmesean cheese
1 cup low fat mozzarella
3 egg whites
3/4 tsp Italian seasoning
salt to taste

Sauce:
1/2 cup diced onion
2 minced garlic cloves
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 tbsp Italian seasoning
1 cup water


Combine all sauce ingredients and simmer for 1 hour in a sauce pan. Pour 1/2 cup sauce into baking dish.
Cook shells al dente or half the cooking time suggested. Rinse in cool water and Drain. Combine filling ingredients and put into a quart size freezer bag. Snip off one corner. Squeeze mixture into shells. Cover with sauce. Sprinkle with the other 1 cup Mozerella. bake at 350 for 30 minutes.

Chicken pillows

2 cans reduced fat crescent rolls
1 1/2 cups cooked chicken diced
1 8oz tub fat free cream cheese
3 celery stalks diced
1 small onion diced
2 cloves garlic
2 packets chicken gravy mix

Saute celery and onions in 1 tbsp olive oil and salt and pepper to taste. Add them along with chicken to a bowl. Warm the cream cheese so it is workable. Mix all together. Roll out Crescent Rolls. Put two triangles together and pinch seam to make a rectangle. Place an ice cream scoop of filling in the middle. Bring up sides and pinch together. Place seam down on a sprayed cookie sheet. Bake according to roll package or golden brown. (usually 10 mins)
Meanwhile, make gravy according to package.

When done, place one pillow on a plate and pour gravy on top. YUMMMM!!!

Minestrone Soup

1 lb Extra Lean ground Beef or Turkey
1/4 tsp seasoned salt
1/4 tsp onion salt
1 Bay leaf
1 whole onion diced
1 can beef broth (low sodium)
2 large carrots diced
1 can Kidney Beans
1 can white beans
1 soup can of water
1 package of whole wheat mini shells cooked and drained.

Brown meat with onions and carrots. Put all ingredients in a pot and simmer for 30-45 mins. Remove bay leaf and serve.

Simplify!!!

So I always thought I needed to make these elaborate meals to feed my family! It's not true! I love recipes that are SIMPLE and have very few ingredients. I like meals you can roll together like today's meatloaf is tomorrow's chili. Today's Grilled Chicken is tomorrows Fajitas. ETC. SO here is an outline for how to plan your menus.
Monday-meatless
Tuesday-Mexican
Wednesday-Italian
Thursday-crock-pot
Friday- Deli Style (soup, salad, sandwiches etc.)
Saturday-Pizza
Sunday- Sunday Dinners.

With a plan of the kinds of food you will be serving you just have to pick something from that category and go! Here is another option

Monday-Vegetarian
Tuesday-Chicken
Wednesday-Beans
Thursday-Pork
Friday-Beef
Saturday-Freezer Meal
Sunday-Soup/Salad Bar

SIMPLIFY!!!

I love make ahead meals. If you are already cooking/ assembling just make a few more and you have dinner in the freezer waiting!!! YA!!!

Not every meal needs to be fancy. Simplify! Main course, side, and veggies and/or Fruit.

Here is an example using the first list of options:

Monday-Grilled Cheese, Tomato Soup and Orange slices
Tuesday- Beef Quesadillas with Green beans
Wednesday-Stuffed Shells with green salad
Thursday- Minestrone Soup, Bread sticks and Apple Slices
Friday-Chicken Pesto Paninnis with baked sweet potato fries
Saturday-Pizza and green salad
Sunday-Chicken Pillows and Steamed Broccoli.

SIMPLE!!! (Yes I will add those Recipes to the blog....)

Get your favorite Recipes in order of category and then just go down the list when planning your menus. Hope this helps!!!

Buffalo/ BBQ Chicken Salad

I make this salad the same way for both Buffalo or BBQ Chicken salad. If you like HOT do the buffalo, if you like is sweet do the BBQ. Or get CRAZY and combine the sauces and get sweet-hot!!!

2 heads of Romaine chopped and rinsed
2 Cups of Cooked diced chicken
1/4 Cup Buffalo Sauce or Franks Red Hot Sauce OR 1/2 cup BBQ Sauce (I like Stubbs)
1 Can Black Beans rinsed and drained
1 can on corn drained
1 avocado diced
1 cup shredded carrots
1 cup shredded cheese
Ranch Dressing

Add your choice of sauce to your cooked chicken and warm in the Microwave.
Put 1-2 cups of lettuce in a big bowl or a plate. Top with 1/4 Chicken, 1/4c  Black beans, 1/4 c corn, 1/4 avocado, 1/4 c carrots, and sprinkle of cheese. Add ranch and Enjoy!
Makes 4 servings.

Fast food makeover!

So while I was in High School I worked at Heaven I mean Taco Time. To this day I still LOVE their food. I proved their food isn't the healthiest by gaining 60 pounds in a year and a half. Sneaking those mexi-fries will get you every time!!! Anyway since I still love their food, here are some of my favorites made over!!!

Veggie Burrito
1 can black beans or pinto pureed (no re-FRIED beans)
2-3 cups cooked short grain brown rice. (if you think you don't like brown rice try SHORT grain brown rice. I like it MUCH better)Cook in water and add Mrs. Dash Fiesta Lime Seasoning.
Homemade Salsa (these are not nearly as good with the stuff from a jar)
Homemade Guacamole
Reduced Fat Mexi blend cheese (optional)
SUNFLOWER SEEDS (this is what MAKES IT!!!)
Shredded Romaine lettuce(optional)
Whole wheat tortilla wraps.

To assemble spread beans on tortilla. Top with sour cream, Then guacamole and Salsa, then 1/4-1/2 cup of brown rice. Sprinkle 1/2 TBSP of sunflower seeds and then top with cheese and lettuce. Roll and enjoy!!!

Homemade Salsa
1 can Rotel or diced Mexican tomatoes with green chili
1/4 cup tamed jarred jalapenos
1/2 onion
1/4 cup cilantro
2-4 cloves of garlic
salt and pepper to taste.

I drain my tomatoes. I then place the other ingredients in my Magic Bullet and chop. Then I add the tomatoes to the blender and pulse it just enough to mix it together. SOOO GOOD!!!

Crispy Chicken Burritos
1 pound Chicken
1 can diced green chilies
Container of  fat free or reduced fat cream cheese. ( I like the whipped)
1 cup reduced fat cheddar cheese
1/2 cup diced onion
Salt and Pepper
1 tbsp Olive oil.
Whole Wheat Tortillas
Olive Oil cooking spray

In a pan saute onions and chicken until chicken is cooked through. Season with salt and pepper. (this is how they cook their chicken. I know because It was my job..:). Add cream cheese, chilies, cheese, and Chicken to a bowl and mix together. Place a spoon full or two in the middle of a tortilla and roll. Place on cookie sheet. When all the mixture is gone and the burritos are all rolled spray the burritos with olive oil spray and place seam down on cookie sheet. Cook for 15-20 minutes at 350 or until ends turn golden brown.

Serve with Fat free Sour cream, Homemade salsa and Guac.

Empanadas
Whole Wheat Tortillas
Pie filling
-apple
-pumpkin (my favorite)
-blueberry
-peach
Whatever you want!
Spray can Whipped Cream
Kernel Seasonings cinnamon sugar or kettle corn popcorn seasoning (buy where you find microwave popcorn.)
Spray Olive Oil

Put an ice cream scoop worth of filling in the middle of tortilla wrap ends in then roll. Place seam down on a cookie sheet. Spray with spray and Bake for 15-20 minutes on 350 until golden. Remove and sprinkle with cinnamon sugar blend and top with Whipped cream. YUMMY!!!

Ole!

Super Bowl Yummies!!!

If I were throwing a Super bowl party, THIS is what I would be serving.

Appetizers

One Minute Salsa

The Sisters Cafe

*Note: This recipe works great halved--just use 1 14oz can tomatoes

1/2 small red onion, peeled and quartered

1/2 cup fresh cilantro leaves

1/4 cup drained jarred pickled jalapenos

2 tablespoons lime juice

2 garlic cloves, peeled

1/2 teaspoon salt

1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don't over process in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve.

Makes 3 cups.

Healthy Baked Tortilla Chips or I like FOOD SHOULD TASTE GOOD brand.

4 corn tortillas cut into 8 triangular pieces with a pizza cutter (just like you were cutting a pizza)

Cooking spray

Kosher salt

Spread the triangular pieces of corn tortillas on a baking sheet. I use my Pampered Chef Stoneware bar pan. Spray corn tortilla triangles with cooking spray and sprinkle with kosher salt. Bake in preheated 350 oven for 10+ minutes. Check often and stir once halfway thru if needed. Just watch them and take out when golden brown.

*The corn tortillas I use are only 100 calories, 8 grams of fiber and 1 gram of fat. So for 32 chips and fresh salsa I only use 2 points on Weight Watchers! Cool!

Farmer’s Market SalsaSister's Cafe

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango

Low Fat Mock-a-Mole

bethenny.com

More fiber and less fat in this mock-a-mole. Impress your party guests — it’s this easy…

Makes about 1 ½ cups

·         1 avocado, peeled, pitted, and mashed

·         1 cup cooked green peas

·         1/4 cup chopped fresh tomato

·         2 tablespoons chopped fresh cilantro plus more for garnish

·         1 tablespoon chopped red onion

·         1 tablespoon chopped fresh parsley

·         2 teaspoons fresh lime juice

·         1 teaspoon Worcestershire sauce

·         1 teaspoon garlic salt

·         1/2 teaspoon black pepper

·         3/4 teaspoon Tabasco sauce

·         Combine all of the ingredients in a large bowl and blend with an immersion blender until smooth. Garnish with cilantro. Serve with tortilla chips, whole grain crackers, and raw vegetables.

Guilt-Free Artichoke and Spinach Dip

from Bethenny.com

Spinach artichoke dip is so good, but so incredibly rich that it’s normally not a great investment at a party. This version, however, cuts the fat way down so you can indulge and still feel great.

Makes 6 Servings

·         1 box or bag frozen artichokes (about 9 ounces), defrosted and well drained

·         1 box or bag frozen spinach (about 9 ounces), defrosted and liquid drained (using paper towel)

·         ¼ cup freshly grated Parmesan cheese (grate it yourself)

·         ¼ cup Monterrey jack cheese shredded (I Used Sargento Reduced fat)

·         ¼ part skim ricotta cheese

·         ½ container (8 ounces) reduced fat cream cheese

·         2 tablespoons low fat mayonnaise (olive oil)

·         ½ tablespoon lemon juice

·         1 clove garlic, minced

·         ¾ teaspoon salt

·         ½ teaspoon pepper

·         2 dashes of Tabasco sauce

Don’t worry about exact amounts for this recipe. If you can only find artichokes or spinach in slightly smaller or larger amounts, that’s fine. In this recipe, frozen is actually better than fresh because the softer texture works better for dip, so take the easy way.

Defrost the vegetables in the refrigerator overnight, then drain them a colander in the sink or over a bowl. You can drain them together in the same colander because they’ll get mixed together anyway, and that makes fewer things to wash. After they are drained, press on them with paper towels to get rid of any extra moisture that would dilute the dip’s flavor.

Preheat the oven to 350. Combine all the ingredients except 2 tablespoons of the Parmesan cheese into a large bowl or into a food processor. Blend or pulse until mostly smooth but leave some artichoke chunks for texture.

Pour the mixture into an oven-proof dish or casserole. Sprinkle with the remaining Parmesan. Bake for 20 minutes, or until heated through and just starting to bubble.

Remove from the oven and let it cool for at least 10 minutes. Serve hot or warm with thin slices of baguette, raw vegetables, baked tortilla chips, or crackers.

A Veggie Platter with these dips

Healthy Ranch Dressing

Dress up salads and veggies with this healthy ranch dressing.

·         1 tsp. vinegar

·         1 tsp. garlic salt

·         ½ tsp. salt

·         1 tsp. fresh pepper

·         1 tsp. lemon juice

·         1 cup Greek yogurt

·         ½ tsp. mayonnaise (olive Oil kind)

·         1 tsp. fresh parsley

·         2 tbsp. grated Parmesan

·         1 tsp. water

·         ½ tsp. lemon zest

·         ½ tsp. Dijon mustard

Combine all ingredients and chill before serving.

Sundried Tomato Hummus

2 Tbsp olive oil

3 15 ounce cans Chickpeas (also called Garbanzo beans), drained--reserve 6-8 Tbsp of liquid

1 Tbsp kosher salt

4 Tbsp tahini

Juice of 2 lemons

4 cloves garlic-chopped (I used 1 TB pre chopped)

5 whole sundried tomatoes in oil

Blend all ingredients together until smooth, adding liquid to reach the right consistency. When smooth add sundried tomatoes and pulse to incorporate.

Serve with fresh veggies, hunks of bread, multi grain crackers or pita chips I love FOOD SHOULD TASTE GOOD brand.

Toothpick Goodies

Stuffed Mushrooms

from sisters cafe

1-2 packages mushrooms

1 package crumbled turkey sausage

1 box cream cheese

green onions

garlic salt

butter

Clean mushrooms and remove stems. Saute stems in butter. Saute sausage, season with garlic salt. Add cream cheese, a handful of chopped green onions, and cooked stems. Spoon into mushrooms. Place in a buttered casserole dish, and bake at 350 for 20-30 minutes.

Saucy Meatballs

1/2 bag Italian Style Meatballs from Costco (or 3 lbs~approx. 70 meatballs) Or Make your own

12 oz of cocktail sauce

1 can whole cranberry sauce

1/2 c honey or Agave

1 c water

Combine ingredients (minus meatballs) in a pan and bring to a boil. Pour sauce over meatballs in a crock pot or large pot. Heat to boiling and simmer for 1-2 hours. Simmer longer if meatballs are frozen. Serve with toothpicks and enjoy!

Crock-pot-dippers

Turkey kielbasa cut into 1 inch slices

put into crock pot and cover with Stubbs BBQ sauce. YUM!

Green Chile Rolls

1 large can whole green chilies

Fat free cream cheese

green onions

reduced fat Mexican blend cheese

Hormel Natural Ham  deli meat slices

Pull chilies apart and lay flat on paper towel to dry out a bit.

Dice green onions

Mix cream cheese, onions, cheese in a bowl

Assemble by putting 1/2 slice of deli ham on top of the green chili. Put a dollop of Cream Cheese in the middle Roll and secure with a toothpick.

Bake for 15-20 mins at 350.

Main Dish I would make Pork or Chicken Honey Lime Taco Bar.

For the meat:

1.5 lbs pork or chicken, cooked and shredded (just cook in crock pot with 1 can broth and 1 packet onion soup mix and drain & shred)

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

Combine Sauce and put both sauce and meat in the crock pot to keep warm.

Serve on Whole Wheat Fajita size tortillas or Steamed Corn Tortillas. Top with Mango Salsa From Pace or The Costco kind and shredded romaine, and guacamole.!

ENJOY!!!