Black Bean Quinoa Burrito Bowls

Recipe found on Toriavey

INGREDIENTS:

1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce
Salt

OPTIONAL TOPPING INGREDIENTS:

Grated cheddar or jack cheese
Sour cream or Greek yogurt
Pico de gallo or salsa
Diced seeded tomatoes
Hot sauce or sriracha
Sliced avocado
Guacamole
Corn

Directions:
Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.

Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.

While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.

Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.

When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with 
salt to taste.

Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
Top each portion of quinoa with 1/4 cup of shredded lettuce.

Top each portion of lettuce with simmered black beans.

Top the black beans with your choice of Optional Topping Ingredients (ideas listed above).

Smothered Pork Chops

Posted from Facebook by Jill Knight Scott
Smothered pork chops that are lightly browned and then baked with delicious sweet potatoes, onions and garlic. Seasoned with thyme and sage, this delicious dish is easy to put together. Just add your favorite salad, steamed or raw vegetables to make it a perfect meal.

Servings 4

Ingredients:
 
4 pork chops bone-in (about 5 oz each)
2 Tbsp EVOO divided
1/4 cup vegetable, beef or bone broth
1/2 lb sweet potatoes peeled and chopped
1 large onion sliced
2 cloves garlic minced
2 tsp sage
1 tsp ground thyme
Pinch of himalayan or sea salt and pepper to taste

Instructions:
 
Preheat the oven to 350 degrees F.
Heat 1 T of the oil in a large skillet.
Cook the pork chops for about 4-5 minutes per side, or until nicely browned.
Place the pork chops in a baking dish.
Pour the broth over the pork chops.
Add the remaining oil to the pan once the pork chops have been removed.
Sauté the potatoes, onions and garlic in the oil for 3-4 minutes, or until golden brown.
In a large bowl, combine the potatoes, onion, garlic, sage, thyme, salt and pepper.
Place the potato mixture on top of the pork chops.
Bake for 20-30 minutes, or until the pork is cooked to desired doneness.
Pair with broccolini and a small salad with fresh lemon as your dressing.

Chicken Burrito Bowls

Recipe from Buzzfeed

INGREDIENTS
 
2-3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
Fresh cilantro to garnish

PREPARATION
 
1. Preheat oven to 400˚F/200˚C.
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

Spiced Pears and Pomegranate

Recipe found on Allrecipes

4 Servings 164 Calories

Ingredients:

• 3 pears - peeled, cored and cut into wedges
• 1 pomegranate, skin and light-colored membrane removed
• 1 tablespoon fresh lemon juice
• 2 tablespoons light brown sugar

• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 tablespoons finely chopped almonds (optional)
• 4 sprigs fresh mint leaves for garnish (optional)

Directions

Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.

Black Bean and Rice Enchiladas

Recipe By: Diane Manzella-Miller found on Allrecipes

Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder

• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded Cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
3. Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
4. Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Chocolate Crunch Custard

2 Scoops Natural Creamy Chocolate Isalean Shake
4 oz Water
Handful of Ice
2 Isadelight plus, chopped
1 Slimcakes, crumbled
1/2 C Fresh Raspberries

Blend shake with water and ice until creamy.
Pour into a bowl, stir in Isadelights
Top with Slimcakes and raspberries

Dulce De Leche Shake

2 Scoops French Vanilla Isalean Shake
8 oz Water
1/2 Banana
1 tsp Caramel Sauce
1/2 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
Pinch of Sea Salt
Desired amount of ice

Blend and Enjoy!

Great Grape Shake

1 Packet Vanilla Isalean Pro Shake
1 Scoop Vanilla Isapro
1 Scoop Ionix Supreme
1 Scoop Isagenix Greens
1 Scoop Refreshed Grape Amped Hydrate Replenish
8 oz of water
Desired amount of Ice

Blend and enjoy!

Chocolate Covered Strawberry Shake

1 1/2 Scoops Strawberry Cream Isalean Shake
1 Scoop Chocolate Isapro
Handful of Spinach
8 oz Water
Ice, to taste

Blend and enjoy!

Vanilla Chai Dairy-Free Protein Pancakes

Ingredients:

1 Egg*
1/3 C Egg Whites*
1 Ripe Banana, Mashed
2 Scoops Vanilla Chai Dairy-Free Isalean Shake
2/3 C Water

Directions:

1. Mix all ingredients together, making a batter
2. Heat pan over medium heat, add coconut oil or non-stick spray
3. Pour palm-size amounts of batter into pan and cook 3-5 minutes

*Can also use unsweetened applesauce or an egg/egg white substitute

Chicken Giardino Olive Garden Copycat

Sauce: 
1 Tbsp butter 
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped 
1 tsp garlic pepper 
1 Tbsp cornstarch 
¼ cup chicken broth 
¼ cup water 
¼ cup white wine 
1 Tbsp milk 
1 tsp lemon juice 
Salt and pepper to taste 

Chicken: 
2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips 
¼ cup extra-virgin olive oil 
2 small rosemary sprigs 
1 clove garlic, finely minced 
Juice of ½ lemon 

Vegetables: 
¼ cup extra-virgin olive oil 
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces) 
1 zucchini, julienne cut 
1 yellow summer squash, julienne cut 
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut 
1 cup broccoli florets, blanched 
½ cup frozen peas 
1 cup spinach, cut into ½” pieces 
½ cup carrots, julienne cut 
1 lb whole wheat farfalle pasta (bow ties), cooked according to package directions

PROCEDURES

Sauce Preparation:

1. MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
2. COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
3. ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables Preparation:

1. COMBINE all chicken ingredients in a mixing bowl and blend well.
2. MARINATE for 30 minutes.
3. HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
4. SAUTE chicken strips until internal temperature reaches 165°F.
5. ADD all vegetables and sauté until cooked through.
6. ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
7. TRANSFER to a serving platter and garnish with chopped parsley.

Savory Shrimp with Fresh Herbs

Recipe on Skinnyms. Yields: 4 servings | Calories: 156 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 143 mg | Sodium: 746 mg | Carbohydrates: 4 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 16 g | SmartPoints: 4 |

Ingredients:

• 1 pound large shrimp
• 2 red hot peppers or mini bell peppers
• 1 stalk celery, thinly sliced
• 1-1/2 tablespoon capers, rinsed and drained
• 2 cloves garlic, thinly sliced
• 1/2 cup coarsely chopped parsley
• 1/4 cup chopped basil leaves, optional
• 3 tablespoons lemon juice (about 1 lemon)
• 2 tablespoons olive oil or coconut oil

Directions:

Place a sauté pan over medium heat and add oil. Add shrimp, peppers, celery, capers, garlic, salt and pepper and cook for 4 minutes, or until shrimp is pink and cooked through. Remove from heat. Add lemon juice, scraping the bottom of the pan with a spoon. Serve shrimp sprinkled with fresh parsley and basil, if desired.

Honey Baked Apples with Granola

Recipe from Skinnyms Yields: 4 servings | Serving Size: 1 apple with granola and fruit | Calories: 195 | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 7 mg | Carbohydrates: 40 g | Dietary Fiber: 6 g | Sugars: 26 g | Protein: 3 g | SmartPoints: 9

Ingredients:

• 4 medium Granny Smith apples
• 2 tablespoons honey
• 2 teaspoons powdered cinnamon
• 2 tablespoons raisins or dried cranberries (or a mix of each)
• 1/2 cup easy stovetop granola or other clean eating granola

Directions:

Preheat oven to 350 degrees F.

Core the apples 3/4 of the way with the corer end of a peeler, leaving some core at the bottom.

Put 1/4-1/2 cup water in a small baking dish. Add apples.

Sprinkle fruit in the liquid around the apples.

Drizzle honey over each apple and sprinkle them with cinnamon.

Place in oven and cook for 20- 25 minutes until apples are tender.

Remove from oven and add 2 tablespoons granola apiece to the core of each apple. Spoon the fruit and syrup from the bottom of the pan over the apples. Serve.

Zucchini Blondie

Recipe from SkinnyMs. Yields: 9 servings | Serving Size: 1 blondie |Calories: 118| Total Fat: 7 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 18 mg | Sodium: 208 mg | Carbohydrates: 12 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 2 g | SmartPoints: 5

Ingredients:

• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1 tablespoon applesauce
• 1 egg
• 1 cup coconut sugar
• 1 cup white whole wheat flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1 small zucchini, shredded

Directions:

Preheat oven to 350 degrees F.

Combine the coconut oil, vanilla, applesauce, and egg in a bowl. Mix well. In a another bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon and salt. Add the wet mixture and mix well. Fold in the zucchini.

Line a square baking pan with parchment. Spread mixture in the pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting into squares.

Slow Cooker Mac and Cheese

Recipe from Skinnyms Yields: 3 cups | Serving Size: 1/2 Cup | Calories: 244 | Total Fat: 8 g | Saturated Fats: 5 g | Trans Fats: 0 g | Cholesterol: 16 mg | Sodium: 198 mg | Carbohydrates: 24 g | Dietary fiber: 4 g | Sugars: 4 gm | Protein: 11 g | SmartPoints: 8 |

Ingredients:

• 1-1/2 cups, 1% milk
• 2 egg whites
• 2 tsp. cornstarch or tapioca starch
• 4 oz. 2% sharp cheddar cheese (get the block and grate 1 cup full. That's about 4 oz.)
• 2 cups dry, penne whole wheat pasta

Directions:

Whisk together the milk, egg whites and cornstarch in your slow cooker insert. Be sure to whisk well.

Stir in the grated cheese and pasta shells.

Cook on low for 1-1/2 to 2 hours.

NOTES ON THE RECIPE:

After the first hour, stir the food on a semi regular basis. About every 15 minutes or so. This will do 2 things. It will allow the pasta to cook evenly. It will also allow you to keep any eye on the pasta and see when it's done. Every slow cooker is different, so the timing for this recipe may be slightly different on this for you. Pasta goes from "cooked" to "mush" very quickly. So be sure to keep stirring on occasion to keep an eye on things.

This was made in a 3 quart slow cooker. Should you wish to double the recipe, double everything except the cornstarch (use 1 tbsp.) and cook in a 4 or 5 quart slow cooker (we used a 5 quart for doubling the recipe). Time and temp does not change when doubling the recipe.

Also, if doubling the milk, you will most likely end up with extra sauce. This sauce is wonderful over a side of veggies.

For a crispier top, place under broiler oven for 3-5 minutes.

Note: We recommend penne pasta with this slow cooker version. Smaller shells don't hold up well in the slow cooker.

Tangy Asian Meatballs

Ingredient:

• 2 pounds of ground turkey or grass-fed ground beef
• ⅔ cups of panko bread crumbs
• 5 scallions, chopped up
• 2 large eggs
• 2 T.coconut aminos
• 4 cloves of garlic, chopped
• 2 T. ginger
• Salt and pepper to taste
• 1 cup of Teriyaki Sauce
• ½ cup dark molasses

Instructions:

1. Combine the ground turkey in a bowl, with breadcrumbs, scallions, eggs, aminos, ginger, garlic and salt and pepper.
2. Preheat oven to 400-degrees,
3. Spray cookie sheets with nonstick cooking spray, and then make 1-inch meatballs with the mixture, space them apart on the cookie sheets.
4. Pop the cookie sheets in the oven and bake for 15 minutes, until the meatballs are cooked through.
5. Then add the meatballs to the crockpot.
6. In a small bowl, mix up the Teriyaki Sauce and dark molasses and then pour it over the crock pot. Turn the crock pot on low or warm until ready to serve.

Read more at http://tatertotsandjello.com/2013/10/tangy-asian-meatball-recipe-yummy.html#KOCftzDWtQV01YQ4.99

Costa Vida Chicken

Ingredients:

• 1 (16 oz.) bottle Zesty Italian Dressing
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 3 cloves garlic, minced
• 5 skinless, boneless chicken breast

Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can freeze the leftovers for another meal)

Serve over a salad or as a burrito.

Recipe found from Real Mom Kitchen

Salisbury Steak Meatballs

Recipe from Skinny Taste

Ingredients:

• 2 tsp olive oil, divided
• 1/2 cup minced onions
• 1/2 lb 93% lean ground beef
• 1/2 lb 93% lean ground turkey
• 1/3 cup whole wheat seasoned breadcrumbs
• 1 large egg, beaten
• 2 tablespoons tomato paste, divided
• kosher salt
• pinch black pepper
• 1 tbsp all-purpose flour
• 1 tsp red wine vinegar
• 2 tsp Worcestershire sauce, to taste
• 1/4 tsp mustard powder
• 5 oz sliced mushrooms
• 1 1/4 cup reduced sodium beef broth
• chopped parsley for garnish (optional)

Directions:

1. Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
2. In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
3. In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
4. Gently shape into 20 small meatballs.
5. Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.

Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.

Nutrition Information

Yield: 4 Servings, Serving Size: 5 meatballs

• Amount Per Serving:
• Smart Points: 6
• Points +: 7
• Calories: 271
• Total Fat: 12g
• Saturated Fat: g
• Cholesterol: 124mg
• Sodium: 741mg
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 3g
• Protein: 28g

Tuna Lettuce Wrap with Avocado Yogurt Dressing

Skinnytaste.com

Servings: 2 • Serving Size: 2 wraps/2 tbsp dressing • Weight Watchers Points+: 4

Calories: 162 • Fat: 5 g • Protein: 20 g • Carbs: 10 g • Fiber: 2.5 g • Sugar: 1 g

Sodium: 37 mg • Cholesterol: 3 mg

 

Ingredients:

• 4 large leaves Butter or Bibb Lettuce
• 4 oz good quality tuna in olive oil, drained* (I used Tonino)
• 1 heart of palm, drained and sliced
• 1/4 cup cherry tomatoes, quartered
• 1/4 cup shredded or grated carrot
• 2 thinly sliced red onion, separated into rings
• 2 tablespoon Avocado Yogurt Dressing (recipe follows)

For the Avocado Yogurt Dressing (makes about 2/3 cup):

• 1/2 cup 2% Greek yogurt
• 1/4 small avocado (1 oz)
• 3 tbsp fresh chopped cilantro
• 1/2 jalapeno pepper, seeds and membrane removed for mild heat
• 1 clove garlic
• Juice from 1/4 lime
• 1/8 tsp kosher salt
• freshly ground pepper, to taste
• 1 tablespoon water, as needed

Directions:

For Dressing: Place all the ingredients in a small blender and blend until smooth. If the dressing is too thick, add more water as needed.

Veggie Dip

Ingredients:

2/3 C Greek Yogurt

2/3 C Light Mayonnaise

1 tsp Dill Weed

1 T Chopped Onion or 1 tsp Onion Powder

1 T Parsley

1 tsp Celery Salt

Mix and serve with your favorite Vegetables.