- 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.
When I first found this recipe, it sounded too basic. I decided to try it anyway, and it is SO GOOD! The feta and Old Bay Seasoning go really well together and it goes together very quickly.
- 1 cup uncooked orzo pasta
- 1 lb. shrimp, peeled and deveined
- 1 tsp. Old Bay Seasoning (I used Chesapeake Bay Seasoning, I think it’s similar??)
- 2 tbsp. butter
- 1/2 cup good quality feta cheese crumbles
- 2 tbsp. lemon juice
- lemon wedges to garnish
Bring a large pot of water to a boil and cook pasta according to the package instructions. Drain, rinse with cold water and set aside. Meanwhile, pat the shrimps dry with paper towel, and mix them with Old Bay Seasoning.
Melt 1 tbsp. of butter in a large, non-stick skillet on medium heat. Add shrimp and fry for 1-2 minutes on each side, just until it cooks through.
Remove the shrimps from the skillet and set aside. In the same skillet, add the remaining 1 tbsp. of butter and melt until it just starts to brown. Add orzo and feta cheese. Mix everything well and turn off the heat.
Arrange the shrimps on the top and drizzle with 2 tbsp. of lemon juice.
Garnish with lemon wedges and some extra feta cheese.
Recipe adapted from Cooktoria.
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.