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!
This is what’s for dinner tonight!!
We love our Chinese food around here, but come on… let’s face it– there is so much sodium in that stuff that we are bloated and feeling gross for days after eating it! So, my hubby and I like to put our own spin on stir fry!!
I am sharing this recipe with you to help you make your own delicious dinner without the guilt! It is healthy and so good! And as always, kid approved!!!
FLANK STEAK STIR FRY
2-inch slice fresh ginger, peeled, finely chopped
3 1/2 cloves garlic, finely chopped
1 Tbsp. crushed red pepper
2 Tbsp. fresh lime juice
1 Tbsp. raw honey
¼ cup reduced-sodium soy sauce
1 tsp. sesame seed oil
1½ lbs. flank steak
1 bunch of broccoli
1 red bell pepper
1 yellow bell pepper
sliced or julienne carrots (as many as you’d like)
Cut steak into strips.
Combine ingredients and marinate for 1 hour in the refrigerator. Cook to your liking.
Cut the broccoli and peppers up into chunks and add it to the stir fry about 5-8 minutes before it is finished cooking! We like ours to still have a little ‘crunch’ to them!
Serve over a bed of brown rice!
This recipe is so good! It gives your fish or chicken an amazing flavor all while being super healthy! It gets an A+ from my family, so I want to share it with you!!
1 1/2-2 pounds of chicken or tilapia
1 pound bag of unsalted almonds
1 cup (maybe a little more) egg whites
This makes a LOT of breading. I usually divide it in half and freeze the half I’m not using for next time! Simple and easy! I’m all about freezing leftovers or 1/2 of dinners so I can just pull them out next time we have it!
Okay- so first thing is first. Line a cookie sheet with aluminum foil. It makes clean up so much easier!!
In a food processor blend the almonds, salt, pepper, paprika, onion and garlic powders until fine. I honestly just guestimate the seasonings. I am sorry if you are a a measuring person!!! I just put a pinch here and a dash there!! Taste it along the way to see how you like it!
Okay, separate the mixture and freeze half at this point.
Now, take your meat. Cut it into slices. I will put mine in between plastic wrap and ‘pound’ them until thin. They cook faster and taste better when they are thin!! Usually 6-8 pieces! Put the egg whites in a bowl and now you will want to coat your meat in egg whites. I usually get it pretty wet with egg whites and then I dip the meat into the almond flour mixture! Coat it well and place it on the GREASED cookie sheet with the foil on it. To grease it, I just take a little bit of Olive Oil on a cooking brush and brush the foil with it before I put my chicken down on it. Works great.
If you are like me and like your chicken/fish CRISPY then bake at 325 degrees for 20 minutes. At the 10 minute mark I take them out of the oven, flip them over (so they don’t get soggy) and finish cooking. THEN I put them under the broiler for about 5 minutes to get the tops really crispy like “fried” chicken!!
Try it tonight! I hope you LOVE it as much as we do!
I generally serve with baked sweet potatoes and baked asparagus with LOTS of garlic 😉
I am a creature of habit, so I tend to stick to what I love and know that my family loves too. When I try new recipes it is usually the basics of chicken or turkey. My husband and I have never really been huge fans of pork (unless if it is a huge ham on Christmas, then my hubby is all over it! 😉 ) but we really don’t eat much pork. Well, I came across this recipe not too long ago and decided to try it because we were really getting sick of the same meals over and over again. Well, let me tell you.. it was a HIT! My kids asked for seconds and my hubby really enjoyed them too. We paired them with some brown rice and asparagus and we all ate it up! So good and super easy! I don’t do hard dinners! NO WAY! So, here you go 🙂
Parmesan Crusted Pork Chops
- 3/4 c parmesan cheese
- 1/4 tsp basil leaves
- 1/4 tsp garlic powder
- 1/4 tsp dried orgeno
- 1 dash black pepper
- 1 dash salt
- 1/4 tsp thyme leaves
- 1/4 cup dijon mustard
- 2 tbsp olive oil
- 2 lbs pork chops
- Preheat oven to 400 degrees.
- Line baking sheet with parchment paper or wax paper.
- In a small bowl whisk together mustard, oil, and spices.
- Season the 4 pork chops with pepper, then brush both sides of the chops with the mustard mixture.
- Press the grated cheese into both sides of the chops.
- Place the chops on the prepared baking sheet. Bake for 15 to 20 minutes. The coating should be browned and slightly crispy and the pork should be cooked through.
- REMEMBER: If you don’t like pork then you can also use this recipe with boneless chicken breasts instead of pork chops.
I will confess that I have not yet tried this recipe. It is however on my meal plan for next week! I can’t wait to try it. I really don’t think that there is any way that it will go wrong! I mean, it sounds AMAZING!! And the few ingredients that are put together will no doubt be delicious! I love simple, yummy, and healthy! This recipe meets all three 🙂 Who says that eating healthy is gross? That is definitely not the case around here!! We always have a satisfied belly!!
Here you go!
Kale Salad With Goat Cheese, Pears, Pecans and Pomegranate
Toast 1/2 cup pecan halves at 350 degrees for 5-6 minutes. Just line them up on a cookie sheet and pop them in the oven. That SIMPLE!!
Let them cook and chop them up a little bit! Set aside.
2 TBSP Fresh Pomegranate Juice
2 TBSP white Balsamic Vinegar
1 TBSP EVOO
1 minced scallion- listen up… just chop up the white part and the light green part!!)
1 1/4 tsp Dijon mustard
1 3/4 tsp Honey
1/8 tsp salt
1/8 tsp black pepper
Whisk all ingredients together in a bowl. It will keep up to one day in the refrigerator.
3 Pears- slice them thin
8 Cups Baby Kale leaves
1/2 cup pomegranate arils – see pic to the right!
3/4 cup crumbled goat cheese
Serve topped with the toasted pecans!!
Doesn’t this sound so good?! It is packed FULL of nutrients and super foods! And it will be sweet and SO GOOD 🙂 I can’t wait to have this for dinner! I will pair it with some Beef Tenderloin! Recipe for that will be posted soon! Stay tuned to my Healthy Recipes!