Sausage, egg, and cheese power bowls

 360 calories 52g protein 9g fat 13g carbs makes 6 meals

My container container size are 2 cups

Crack, one egg into each

Half a cup of egg whites into each

Half cup of cottage cheese into each

Half cup of mixed fajita onions, I used a frozen bag

Six sausage links I went with organic chicken sausage 80 cal a piece 12 g of protein

Six servings of fat-free cheese, mozzarella or cheddar

Give these a stir

These are going into the oven 400° for 35 minutes

Once they are out, let them sit for 10 minutes and you’re ready to serve follow me for more

White Chicken Chili (Rotisserie Chicken leftovers)

 

• -1 large onion
• -½ cup butter, divided
• -¼ cup all-purpose flour
• -2 cups chicken broth
• -1½ cups milk
• -½ cup heavy whipping cream
• -Tabasco sauce or other hot sauce, to taste
• -½ teaspoon chili powder, or more if you prefer
• -1 teaspoon ground cumin
• -½ teaspoon pepper
• -15 ounces Great Northern beans
• -7 ounces diced green chiles
• -2 cups cooked chicken
• -1½ cups shredded Monterey Jack cheese
• -¼ cup sour cream

•  Chop large onion.
• Chop or shred 2 cups cooked chicken.
• Sauté onion in 2 tablespoons butter in a soup pot or Dutch oven until softened.
• Add the remaining butter to the pot and heat over moderately low heat until melted.
• Stir in ¼ cup all-purpose flour. Cook the onions in the roux, stirring frequently, for two minutes.
• Gradually add ¾ cup chicken broth, 1½ cups milk, and ½ cup heavy whipping cream, stirring gently. Bring mixture to a boil; simmer, stirring occasionally until thickened.
• Stir in Tabasco sauce or other hot sauce to taste, ½ teaspoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon pepper.
• Drain 15 ounces Great Northern beans and 7 ounces diced green chiles.
• Add beans, green chiles, chicken, and 1½ cups shredded Monterey Jack cheese. Cook over moderately low heat, stirring occasionally, for 15 minutes.
• Add remaining broth as needed until desired consistency is reached.
• Mix in ¼ cup sour cream immediately before serving.
• Serve with your choice of tortilla chips, cilantro, shredded cheese, jalapeños, tomatoes, and/or green onions as garnishes

Copycat Heinen's Chicken Salad

 

Copycat Heinen’s Sonoma Chicken Salad

🥣 Ingredients:

• 3 cups cooked chicken breast, chopped or shredded (rotisserie works well)

• 1 cup red seedless grapes, halved

• 1/4-½ cup celery, finely chopped

• ¼ cup red onion, finely diced

• ½ cup toasted pecans or walnuts or almonds, roughly chopped

• Optional: 2 tbsp fresh parsley, chopped

🍶 Dressing:

• ½ cup mayonnaise

• 1½ tbsp apple cider vinegar

• 1 tbsp honey or maple syrup (adjust to taste)

• ½ tsp Dijon mustard (optional for a little zip)

• Salt and black pepper, to taste

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👩‍🍳 Instructions:

1. Cook & cool chicken:
   Poach or use leftover rotisserie chicken. Let it cool, then chop into bite-sized pieces.

2. Make the dressing:
   In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard (if using), salt, and pepper until smooth.

3. Combine ingredients:
   In a large bowl, add chicken, grapes, celery, red onion, nuts, and parsley (if using). Pour dressing over and gently toss until everything is coated.

4. Chill:
   Cover and refrigerate for at least 30 minutes for the flavors to blend.

5. Serve:
   Great on croissants, with crackers, in lettuce wraps, or on a bed of greens.

Kelley's Taco Salad Dip

 Ingredients:

- 2 lbs ground beef (I use a lean beef)

- 2 8oz blocks cream cheese, softened

- 1 8oz container sour cream

- Taco seasoning 

- 1 small jar of Taco sauce

- 1 Ranch dip mix packet

- 1 jar of medium chunky salsa

- Shredded lettuce

- Shredded sharp cheddar cheese

- Chopped tomatoes

- Chopped green onions

Directions:

1. Cook ground beef until done; drain any grease fat

2. Add taco seasoning to cooked ground beef until thoroughly mixed (I like a lot of seasoning but add to taste)

3. Spread beef in bottom of dish and press down to create first layer; set in fridge to cool

4. Mix together the cream cheese and taco sauce with hand mixer until incorporated and smooth

5. In a separate bowl mix the ranch dip mix with the sour cream

6. Time to layer - carefully spread the cream cheese mixture on top of the beef layer. Then spoon the sour cream mixture over the cream cheese. Next add the jar of salsa over the sour cream. Top that with the shredded/chopped lettuce and green onions. Next cover with shredded cheddar, and finally add the diced tomatoes.

7. Chill in fridge for at least 1/2 hour and serve with tortilla chips.

Healthier Orange Chicken

 ULL RECIPE ⬇️

INGREDIENTS (3-4 servings)
~2 lbs boneless skinless chicken thighs
- Avocado oil
- Seasonings: Salt, pepper and garlic powder
- Avocado oil cooking spray
- Sesame seeds (garnish)
- Sliced green onions (garnish)
- Cooked jasmine rice

Orange Sauce
(whisk all ingredients together)
- ~2/3 cup orange juice (I used freshly squeezed)
- ~2 tsp freshly grated orange zest
- ~1/4 cup brown sugar, tightly packed
- ~2 tbsp honey
- ~2 tbsp white rice vinegar
- ~3 tbsp coconut aminos or soy sauce
- ~1/2 tbsp sriracha
- ~1/2 tbsp minced ginger
- ~1 tbsp minced garlic
- Sprinkle of salt & pepper to taste
- ~1 tbsp cornstarch, fully dissolved and mixed with ~2-3 tbsp of water.

Note(s): Measurements are estimated. Adjust ingredients to your liking. Cooking time may vary depending on size of your diced chicken.

DIRECTIONS
1. Prep the Orange Sauce & set aside.
2. Trim the boneless skinless chicken breast to your liking then cut into bite sized cubes.
3. Place the diced chicken into a large bowl. Drizzle in some avocado oil and season generously with salt, pepper & garlic powder. Mix till well combined.
4. Get a large skillet going over medium high heat and spray with cooking oil. Add in the chicken and sear 10-15 minutes mixing every few minutes until the chicken is crispy and cooked through (largest piece should reach 175° degrees internal)
5. Once the chicken is done, remove it from the pan and lower the heat. Next pour in the Orange Sauce and mix for a few minutes until it thickens. Add the chicken back in and mix till well combined.
6. Plate it up & ENJOY! 🙌🏻

Italian Ground Turkey Veggie Skillet

 -2.5 lbs ground turkey

-1 tsp salt

-1 tsp p-epper

-1 tsp chili powder

-1 tsp oregano

-1/2 tsp paprika

-1 tsp onion powder

Veggies:

-1/2 yellow onion

-2 tsp minced garlic

-2 medium zucchini, cut into quarters

-2 bell peppers color of choice, chopped

-1/2 tsp garlic salt

-1/2 tsp garlic powder

-1 tsp oregano

-1/2 tsp basil

-1/2 tsp chili powder

-1/4 tsp paprika

-6 oz tomato paste

-1 cup water

Brown turkey over medium.high heat and drain any excess water/fat.  Add turkey seasonings and stri to combine. Remove and set aside. Drizzle olive oil in pan and add onion and garlic. Cook until fragrant and then add in zucchini and peppers.  Add veggie seasonings.  Cook until desired tenderness.  Add ground turkey back in. Add tomato paste and water. Simmer for 5 minutes.  Serve over pasta or rice or with garlic bread.

Easy Loaf Pan Chicken

1. Add 2.5 lbs boneless chicken thighs to a large bowl. You may trim off the excess fat if you prefer.

2. Process 1 medium yellow onion in a food processor. Add it to the chicken. This is going to add a ton of flavor and tenderize the chicken.

3. Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.

4. Now, a few easy spices: add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).

5. Mix really well, and ideally let this marinate for 2-6 hrs, but even better overnight. You can also make it right away if you like.

6. When you’re ready to eat, preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven. Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.

7. Remove the chicken from the oven, gently tilt the pan into a glass jar to remove the excess juices. Pour the juices over the chicken, then repeat. Set juices aside and use for soups.

8. Flip loaf pan onto a cutting board and cut chicken thin slices or strips.

9. Serve however way you want - I made a delicious lowcarb high protein chicken bowl with my @kaizenfoodco lowcarb rice fora other 20g protein and it was SO Good.

Easy Loaf Pan Chicken Schwarma

-10-15 chicken thighs

-1 1/2 tsp salt

-lemon juice of 1 lemon

-1 T tomato paste

-1/4 cup greek yogurt

-1 1/2 tsp garlic powder

-1 1/2 tsp onion powder

-1 1/2 tsp  paprika

-1 tsp cumin

-1 tsp chili powder

Mix and layer into a loaf pan lined with parchment paper. Bake at 425-450 for for 50 minutes. Drain juices out.  Flip pan over and then slice chicken.