- 2 cups cooked shredded chicken (rotisserie chicken works great for this)
- ½ cup Mexican cheese blend ( or mozzarella)
- 1 avocado diced
- 2 tablespoons cilantro chopped
- 4 large tortillas
- 1 tablespoon oil
- Mix the shredded chicken, cheese, cilantro, and the diced avocados.
- Lay a tortilla flat on a plate and add ¼ of the mixture towards the bottom center of the tortilla. Fold in the sides, then the bottom and roll towards the top.
- Pour 1 tablespoon oil into a heated pan. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color.
- *If you have a George Foreman grill or panini press, it is perfect for making these wraps instead of the heated pan.
Recipe adapted from Gimme Delicious Food.
This is another simple chicken recipe that is quick and easy for weeknights. The key is to keep the glaze from burning on the bottom of the pan. If the glaze doesn’t reduce enough, you can add a cornstarch slurry to thicken it.
- 4 large boneless skinless chicken breasts
- 2 tbsp butter
- 6 cloves minced garlic
- pinch salt and pepper
- ⅓ cup honey
- 2 tbsp whole grain Dijon mustard
- Preheat the oven to 450°.
- Line a 9×13 inch baking pan with aluminum foil.
- Place chicken breast in pan and season with salt and pepper. Bake for 10 minutes.
- While chicken is cooking, prepare the glaze.
- Melt the butter in a small saute pan. Add the garlic and cook for about a minute to soften but not brown.
- Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
- Pour the glaze over the chicken.
- Return the pan to the 425 degree F oven and bake for an additional 15 minutes until a meat thermometer inserted into the center of the thickest part of the breast reads 165 degrees F. * I use a meat thermometer every time I cook meat, so I don’t necessarily follow the time.
- Allow the chicken to rest for 5 minutes before serving.
Recipe adapted from RockRecipes.com.
This sweet potato crust pizza is a great alternative to regular pizza dough. The original recipe calls for some spices added into the dough, but my husband and I felt that they were overpowering. I made this a second time with with just sweet potato, egg and almond meal for the dough and it was a lot better. You can decrease the bacon and cheese amount to lower the fat content, but c’mon, it’s bacon and it tastes so good! I spread the dough out on a silpat, covering about a 12×18″ space. This turned into 6 servings for our family.
- 3 medium sweet potatoes
- 1 egg
- 1 cup almond flour (I only had almond meal, it worked fine)
- 1/2 cup tomato sauce
- 1/2 cup barbecue sauce
- 1 lb. pre-cooked rotisserie chicken, shredded
- 1/2 lb. bacon, cooked and crumbled
- 2 cups mozzarella cheese
- Pre-heat oven to 400°.
- Cook sweet potatoes in microwave until soft.
- Peel sweet potatoes and add to large mixing bowl with 1 cup almond flour and 1 egg, Mash ingredients until well combined and the mixture takes on a doughy consistency.
- Use rubber spatula to spread on a silpat or pizza stone.
- Cook dough at 400° for 30 minutes.
- Remove pizza dough from oven and spread 1/2 cup barbecue sauce and 1/2 cup tomato sauce on top.
- Cover pizza with shredded rotisserie chicken, crumbled bacon, and cheese. Drizzle with barbecue sauce.
- Return pizza to oven and bake for an additional 10 minutes. Slice and enjoy!
The dough can become soft when reheated as leftovers, but still tastes just as awesome eaten with a fork!
Recipe adapted from The Soccer Mom Blog.
We LOVE this recipe, it is a staple around our house! We use it on chicken breasts or thighs and bake or grill them. It pairs well with sweet potatoes and a veggie.
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 5 tablespoons honey
- 4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper
- 3 pounds (approximately) chicken thighs (or preferred chicken meat)
- salt and pepper to taste
- Preheat oven to 425°F.
- Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
- Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator.
- When ready to cook, place chicken in 9×13″ baking dish and bake chicken for 20 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Cook until internal temperature of chicken reads 165°F. (Chicken thighs may take longer, chicken breasts will cook faster.)
Recipe inspiration found at Tidy Mom.
I love Brussel Sprouts! I was forced to eat them as a child and hated them. I’m so glad that I have grown to like them, they are so good for you! I love them roasted in the oven, but typically pan saute them for the sake of time.
- 1 Tbsp olive oil, or avocado oil
- 1-2 cloves fresh garlic, minced
- 1 pound chicken sausage, sliced into bite sized pieces (I love these apple and gouda cheese sausages from Costco.)
- 1 ½ lbs. brussels sprouts, shaved
- 1 -2 apples, thinly sliced
- 1/2 cup chopped onion (optional)
- 1/3 cup water
- juice of 1 fresh lemon
- lemon slices for garnish
- Heat 1 tablespoon oil in a large skillet over medium–high heat. Add garlic, and sausage. Cook, stirring, until sausage is heated through, browned and crispy, 6-8 minutes.
- Remove sausage from skillet, and set aside.
- Add remaining oil to the skillet along with remaining ingredients. Season with salt and pepper. Cook, stirring, until brussels sprouts are browned to your liking, 5 – 8 minutes.
- Add sausage back into skillet and stir.
- Remove from heat and squeeze with fresh lemon juice, tossing to coat.
- Serve immediately.
Recipe inspiration found at Clean Food Crush.
Don’t let the cottage cheese fool you, these are amazing! Even my picky 9 year old, who hates cottage cheese, asks for seconds!
- 2 cups shredded chicken, I use rotisserie
- 1 package taco seasoning mix
- 1/2 cup Greek yogurt
- 2 cups cottage cheese
- 1 tsp salt
- 1 pinch ground black pepper
- 12 taco sized tortillas
- 2 cups Mexi blend shredded cheese, divided
- 2 (10 ounce) cans red enchilada sauce
- 1 can black olives, chopped
- Mix chicken, taco seasoning, yogurt, 1 cup cheese, salt, pepper and 1/2 cup enchilada sauce together in a medium bowl.
- Pour enough enchilada sauce into the 9×13 baking dish to cover the bottom to prevent tortillas from sticking.
- Place a spoonful of mixture into each tortilla. Roll tortillas and place seam down in the 9×13 pan. Top with enchilada sauce, remaining cheese and black olives.
- Bake at 350°F for 30-40 minutes or until cheese is melted and bubbly and enchiladas are heated through. .
I don’t always end up with 12 enchiladas, it just depends on how full you fill each one. I also tend to use the Mission Low-Carb tortillas for dinner.
Original recipe inspiration from All Recipes.
Ingredients: Serves 6
- 2/3 cup salsa
- 1 tsp ground cumin
- 1/2 tsp dried oregano, leaves crushed
- 2 1/2 cup cooked chicken, chopped *(I used rotisserie chicken)
- 1 cup Mexi cheese, shredded
- 2 green onion, chopped
- 1/2 cup Greek yogurt, plain
- 6 ProteinUP Flatout Wraps
- 2 tbsp butter, melted
- Toppings: shredded cheese, avocado, salsa, Greek yogurt
- Preheat oven to 400°F.
- Mix chicken, salsa, cumin, oregano, cheese, onions and Greek yogurt in a medium bowl.
- Place about 1/3 cup of the chicken mixture towards the bottom of a long end of each wrap.
- Fold opposite sides over filling.
- Roll up from the bottom and place seam-side down on a baking sheet or silpat.
- Brush with melted butter.
- Bake at 400°F for 25 minutes or until golden brown. Flip halfway through. *I cooked mine at 400°F on convection bake until they were crispy, about 15 minutes.
- Garnish with cheese, green onion, avocado, Greek yogurt and salsa.
Recipe inspired by KitchMe.