Homemade Clean Eating BBQ Sauce

I made this BBQ sauce last night and it's delicious!!  Plus, it's healthier and doesn't have the added sugars and preservatives the pre-bottled sauces have. I'm excited for grilling season!



Prep time: 5 minutes
Cook time: 5-7 minutes
Makes approximately 1 1/2 cups

Clean Eating DELICIOUS Grilled Chicken

The zest and juice from the limes adds a surprising and yummy flavor! You'll love it!

Clean Eating DELICIOUS Grilled Chicken




Prep time: 5 minutes
Cook time: 15-30 minutes (depends on the chicken thickness)
Servings: 8 (based on 4 oz serving size/21 Day Fix Red Container)

Perfectly Un-Perfect Turkey Meatloaf Burgers

I made these and they are SO YUMMY!  If you're wondering why I'm calling them "Perfectly Un-Perfect", it's because I didn't measure the ingredients and I don't regret a thing! I've made these many times and never measure. And EVERY time they come out perfect!!



So here's my estimates on the ingredients (use more or less at your discretion):

Oven Roasted Asparagus with Rosemary and Garlic

Roasted Asparagus with Rosemary and Garlic

Prep time: 10 minutes
Total time: 25 miuntes
Servings: 4-6

Oven Roasted Chicken with Lemon-Garlic Potatoes and Green Beans

Oven Roasted Chicken with Lemon-Garlic Potatoes and Green Beans


Oven Roasted Chicken with Lemon-Garlic Potatoes and Green Beans
adapted from www.realsimple.com

Prep Time: 15 minutes
Total Time: 75 minutes
Servings: 2

Cowboy Caviar Two Ways

Cowboy Caviar

from Becky

Prep Time: 15 mins
Total Time: 15 minutes
Servings:  8-12


INGREDIENTS:

2 (15 oz.) cans black eyed peas
1 (15 oz.) can black beans
2 cups corn, fresh or frozen
1 cup red onion, minced
1 green bell pepper, small diced
1 red bell pepper, small diced
1 jalapeno, seeded and minced
5 garlic cloves, minced
1/4 cup minced cilantro
3 scallions, sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime

DIRECTIONS:

• Mix all ingredients in a large bowl and toss to combine. 

• Cover and refrigerate at least one hour. 

• Serve with tortilla chips, pita chips, on top of burgers, sandwiches, or on the side of your favorite grilled meats and fish.

Quinoa Cowboy Caviar

from Foodnetwork.com


INGREDIENTS:
1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces (or guacamole – whatever you prefer)


DIRECTIONS:

• Rinse and cook the quinoa according to the package instructions.

• Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine. 

• Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.

• Add chopped avocado right before serving.

Homemade Taco Seasoning Mix

Homemade Taco Seasoning Mix

Slow Cooker Pork Roast

Slow Cooker Pork Roast
from Hello Healthy via MyFitnessPal

Ingredients

1/4 cup lower-sodium Soy Sauce (certified gluten-free if necessary)
1/4 cup Hoisin Sauce (certified gluten-free if necessary)
3 tablespoons Ketchup (certified gluten-free if necessary)
3 tablespoons Honey
2 teaspoons minced Garlic
2 teaspoons grated peeled fresh Ginger
1 teaspoon dark Sesame Oil
1/2 teaspoon Five-Spice Powder
1 (2-pound) boneless Pork Shoulder (Boston butt), trimmed
1/2 cup fat-free, lower-sodium Chicken Broth (certified gluten-free if necessary)

THAI SWEET CHILI PORK PIZZA

THAI SWEET CHILI PORK PIZZA


PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins

Sweet and spicy pizza with a quick and incredibly yummy homemade Thai chili sauce and juicy pork! This pizza is AMAZING!!!

Recipe type: Main Dish
Cuisine: Thai
Serves: 3-4

INGREDIENTS

1 homemade or store-bought pizza crust
1 cup sweet chili sauce (see recipe below)
2 cups shredded mozzarella cheese
2 cups shredded pork (use leftover pork or use slow cooker recipe below)
¼ cup cilantro leaves, roughly chopped
Garnishes: Chopped peanuts, and cilantro

Gluten-Free Grab and Go: Turkey, Broccoli, and Egg Muffins

Cheddar Egg Muffins

Texas “Caviar”

Texas “Caviar”

Black-eyed peas are rich in complex carbs, which play an important role in keeping blood sugar levels steady.

SERVINGS: 4

¼ c olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ tsp salt
1 can (15 oz) unsalted black-eyed peas, rinsed and drained
1 green bell pepper, chopped
¼ c roasted red pepper strips, drained
½ small red onion, finely chopped
2 gluten-free brown rice tortillas, each cut into 8 wedges

1. WHISK together the oil, vinegar, garlic, and salt in a large bowl. Stir in the black-eyed peas, bell pepper, red pepper, and onion.
2. COVER and chill for at least 2 hours, or until ready to serve.
3. PREHEAT the oven to 400°F. Place the tortilla wedges on a large baking sheet and lightly coat them with cooking spray.
4. BAKE for 6 to 8 minutes, or until lightly toasted. Serve with the black-eyed pea mixture.

NUTRITION (per serving) 249 cal, 5 g pro, 24 g carb, 15 g total fat, 2 g sat fat, 4 g fiber, 317 mg sodium

Recipe from Flat Belly Diet Gluten-Free Cookbook from the editors of Prevention, (published by Rodale, which publishes Prevention). 

Chicken And Salad Pizza

Friday: Chicken And Salad Pizza

SERVINGS: 4

1/4 c extra-virgin olive oil, divided
5 tsp red wine vinegar
½ tsp dried oregano
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 c chopped cooked chicken
2 medium tomatoes, cut into ½" pieces
½ c coarsely chopped jarred roasted red peppers, blotted dry
1/4 c chopped red onion
5 c loosely packed Italian salad mix
2 oz reduced-fat goat cheese, crumbled
4 whole grain flatbread wraps (10" rectangle)
2 cloves garlic, crushed

1. HEAT oven to 350ºF. Place wraps on 2 baking sheets.

2. MIX 2 tablespoons oil with vinegar, oregano, pepper, and salt in large bowl. Stir in chicken, tomatoes, red peppers, and onion. Toss to mix. Place greens and cheese on top (don't toss).

3. POUR remaining 2 tablespoons oil into small bowl and stir in garlic. Spoon oil over each wrap and spread evenly. 

4. BAKE until lightly crisped, about 10 to 12 minutes.

5. PLACE a wrap on each of 4 plates. Toss salad and spoon about 1 1/2 cups on each wrap. Serve with a knife and fork.

NUTRITION (per serving) 377 cal, 30.3 g pro, 24.3 g carb, 10.2 g fiber, 20.3 g fat, 3.3 g sat fat, 636.7 mg sodium, 5.1 g sugar

Southwestern Chicken Salad With Crispy Tortilla Chips

Wednesday: Southwestern Chicken Salad With Crispy Tortilla Chips

SERVINGS: 4

2 whole-wheat tortillas
1 tsp lime zest
1 tsp minced garlic
1 tsp cumin
1/4 tsp red pepper flakes
2 c cooked chicken
2 Tbsp fresh lime juice
2 Tbsp olive oil
2 Tbsp chopped cilantro
16 c mixed lettuce
2 red bell peppers, thinly sliced
½ avocado, sliced

1. HEAT oven to 400ºF.

2. CUT tortillas into quarters and each quarter into two wedges. Place on baking sheet.

3. BAKE until crisp, about 5 minutes. Remove from oven and set aside.

4. STIR lime zest, garlic, cumin, and red pepper flakes in medium bowl. Add chicken and toss well to coat.

5. COMBINE lime juice, oil, and cilantro in large salad bowl. Add greens, red bell pepper, and avocado and toss well.

6. TOP salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl and serve.

NUTRITION (per serving) 392.5 cal, 38.5 g pro, 25.7 g carb, 10.2 g fiber, 16.1 g fat, 2.6 g sat fat, 254.9 mg sodium, 5.2 g sugar

Chicken Lettuce Cups

Monday: Chicken Lettuce Cups

SERVINGS: 4

4 tsp canola oil
1 c chopped onions
3 cloves garlic, minced
3 tsp minced fresh ginger
1 c water chestnuts, drained and chopped
2 c diced chicken
1/4 c low-sodium chicken broth
2 Tbsp low-sodium soy sauce
1/4 c rice wine vinegar
4 c cooked brown rice
4 scallions, thinly sliced
8 lg Bibb lettuce leaves, washed
2 tsp black sesame seed

1. HEAT oil in a large skillet over medium-low heat.

2. ADD onions and sauté for 3 minutes. Reduce heat to low. Add garlic and ginger and sauté for 1 minute. Add chestnuts and cook 1 more minute.

3. ADD chicken, broth, soy sauce, and vinegar; stir well. Add pepper to taste. Add rice and cook for 3 minutes.

4. REMOVE from heat and stir in scallions.

5. DIVIDE chicken mixture equally among lettuce leaves. Sprinkle with sesame seeds and serve.

NUTRITION (per serving) 539 cal, 29.2 g pro, 79 g carb, 4.7 g fiber, 10.5 g fat, 1.6 g sat fat, 497 mg sodium, 2.3 g sugar