I want to share this amazing recipe with you all! It is literally the best taco salad I have ever made and it is HEALTHY! Yes- no guilt, but the taste makes it feel like I’m totally cheating! What makes it even better- it is 100% 21 Day Fix APPROVED!!!
So- this is also kid tested and hubby approved! Can’t get much better than that!
1 Green Container (1 Cup) baby spinach or spring mix lettuce
1 Green Container (1 Cup) sliced peppers- I use baby sweet peppers and onions
1 blue container (about 1/4 cup) of avocado and mexican cheese
1 Red Container (3/4 cup) of ground turkey with taco seasoning
1 Yellow Container — I improved and guessed it would be about 8 blue corn organic chips
And I used hot sauce or salsa as the dressing!!!
SO MUCH FLAVOR!! And this is out of this world amazing!!!
Try it and let me know what you think!
Chicken and Dumplings
Okay- so I was a bit leery when I first made this. I mean, can it really taste good being classified as clean eating?!! Well, I decided to make it for dinner one night for my family. OH. MY. GOSH!!! Seriously, they ATE IT UP! Loved every single bite of it. And the best part was that there was enough for leftovers and I froze it for another night. Two dinners in one. YES PLEASE!
So, on these cold days I encourage you to try this and I hope that you are as pleasantly surprised and satisfied as myself and my family!! Give it a go!! It’s delicious!
Clean Eating Chicken And Dumplings
(Makes approximately 5 quarts)
6 cups low-sodium chicken broth (no sugar/dextrose added)
1 tablespoon marjoram
1 tablespoon garlic powder
4 boneless, skinless chicken breasts – cut into small chunks
2 tablespoons olive oil
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced
2 1/4 cups whole wheat flour
1 tablespoon baking soda
1/2 teaspoon salt
3 1/2 tablespoons olive oil
1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.)
Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top).
Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)
In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
Add the veggies and cut up chicken to the crock pot (or soup pot).
In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
Pour in the oil and milk and mix with a wooden spoon.
(Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)
Boil until the dumplings and chicken are cooked.
Slow Cooker Directions:
Cook this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker to low and cook until the dumplings and chicken are cooked through. (My guess is about 6 hours). It’s important to know how your slow cooker cooks here. Every slow cooker is slightly different.
Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.
HEAVEN in my mouth right here!! I tried this recipe a few months ago and can’t get enough of it!! We are a family that loves mexican food! We used to go out and eat it at least once a week… then we started really watching our foods and I started making clean eating versions of our favorite ‘go out to eat’ meals! This one is top notch! Try it now and you’ll be happy you did!!
- 1lb lean ground turkey
- 1 cup of shredded cheddar cheese
- 1 cup of cottage cheese
- 1 cup of clean salsa
- 1/2 cup of black beans
- 1 small onion, chopped
- 1 tbsp taco seasoning
- 4 low carb whole wheat tortillas, cut into strips
- Preheat over to 400 degrees.
- In a skillet pan sprayed with nonstick spray, cook the ground turkey and onion until brown. Once cooked turn to low and add salsa, black beans and taco seasoning and mix together. Set aside
- In a bowl, combine 3/4 cup of the cheddar cheese and the cup of cottage cheese.
- In a baking dish sprayed with nonstick spray, line the pan with 1/2 of the tortilla strips. Scoop 1/2 of the meat mixture on top and spread out, covering the tortillas. Then add 1/2 of the cheese mix on top of the meat and spread. Repeat the layers again with remaining strips, meat, and cottage cheese. Top with remaining cheese.
- Cover and bake for 40 minutes and enjoy! Makes 4 servings at 350 calories each.
Okay- this recipe is DELICIOUS! We have it so much at our house. It is one of those that taste great on a whole wheat tortilla shell, a taco shell or even on a bed of lettuce as a taco salad! I almost always double it so we have lots of leftovers and sometimes freeze it too! Easy recipe and everyone will love it!!
CROCKPOT CHICKEN TACOS
1 lb. chicken breasts
1 can organic black beans
1/2 tub fresh salsa
1 packet taco seasoning
1/3 cup water
Put everything in the crockpot and cook on low 5-6 hours or high 3-4 hours. Shred chicken before serving.
20 minutes before serving add 1/3 brick of cream cheese and stir in until melted.