Easy Lettuce Wraps

Recipe is for 1 person, so double it up if you’re making for 2, or if you’re making different proteins like me!

¾ cup protein (I used shrimp for me and veggie chicken for Brent)

1 cup fresh chopped veggies (we used red peppers, onions, snow peas, cucumbers and carrots)

¼ cup cooked quinoa, cooled  

1 tsp soy sauce

½ tsp Worcestershire sauce

Pinch of red pepper flakes

¼ tsp ground ginger

½ tsp sesame seeds

½ tsp olive oil

Full lettuce leaves (I gave each of us 4)

Heat oil in frying pan and begin cooking your protein for about 5 minutes and flip.  Mix soy sauce, Worcestershire sauce, red pepper flakes and ginger together and pour over meat, continuing cooking until cooked through.

Mix chopped vegetables and quinoa together in a bowl, then pour your meat and sauce in same bowl and combine everything. Sprinkle with sesame seeds.

Wrap a spoonful of the veggie, quinoa and protein mixture in each lettuce leave and enjoy!

Orange Glazed Chicken

Orange Glazed Chicken with Spinach Salad!  Awesome chicken recipe below and for our salad I just mixed spinach, mandarin oranges, sunflower seeds and a balsamic vinaigrette!  Brent had “fake” chicken cooked the same way as below, and he likes poppyseed dressing rather than a vinaigrette :)

Orange-Glazed Chicken

Ingredients

• 4 1/2 ounces boneless skinless chicken breast
• 1 teaspoon canola oil
• 1 tablespoon orange juice
• 1 teaspoon jam, orange marmalade, low sugar
• 1/8 teaspoon ground ginger
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon packed brown sugar
   
  Preparation

• Heat oil in a skillet over medium heat. Cook chicken in oil about 5 minutes or until brown on one side; turn chicken. Stir in remaining ingredients; reduce heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally, or until sauce is thickened and chicken is no longer pink inside.
• Cut chicken into thin slices and spoon sauce over top.
   
  *From BeachBody* Recipe makes 1 serving*

 

Herb Roasted Chicken and Vegetables

A nice simple chicken and vegetable recipe that was really tasty... and guess what, healthy! I of course used a real chicken breast for myself and a veggie chick breast for Brent, in 2 separate baking dishes!


I didn't put even half as many onions in this... I'm not an onion fan, but I did put some red onion with Brent's for sure!  I also added a little garlic onto the chicken as well as on the vegetables. And I served with a side of whole wheat spaghettini (1/2 cup for me, and a little more for Brent!), topped with a small amount of parmesan cheese and fresh ground pepper over the whole dish!

Herb Roasted Chicken and Vegetables

Ingredients

• 4 1/2 ounces boneless skinless chicken breast
• 1/4 eggplant
• 1/4 cup onions, chopped
• 1 teaspoon chopped garlic
• 1 teaspoon extra virgin olive oil
• 1/2 tomato, medium
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
   

Preparation

• Preheat oven to 450°F.
• Rinse chicken breast, remove any visible fat, and pat dry with a paper towel. Place in the middle of a baking pan lightly coated with non-stick cooking spray.
• Wash and peel the eggplant with a vegetable peeler and cut into 1-inch pieces . Place the eggplant, onion and garlic in a large bowl.
• Drizzle with olive oil and stir lightly to combine. Spread the vegetables around the chicken.
• Chop the tomato coarsely; place on top of the vegetables.
• Sprinkle chicken with basil, oregano, salt and pepper to taste. Roast in the oven for 10 minutes. Turn the chicken and gently stir the vegetable mixture. Return to oven and roast for an additional 10 to 15 minutes, or until chicken is no longer pink inside and the vegetables are tender.

*From BeachBody

 

Turkey Burger and Carrot Fries!

Another recipe from BeachBody! 
Yes, I used a white bun, don't judge me lol and along with the toppings listed in the recipe we also put some spinach, a few slices of avocado and a few jalapenos -a figured a few extra veggies wouldn't hurt!
I cooked Brent one of his pre-made veggie burgers instead and put some mayo and a Jamie Oliver spicy pesto on his along with the other toppings.
And then some "carrot fries" to go along with! Kind of just like sweet potato fries - they were really good!

Tasty Turkey Burger

Ingredients

• 2 1/2 ounces turkey breast, ground, raw, 99% fat free
• 1 tablespoon green onion, chopped
• 1/8 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon black pepper
• 1 tablespoon bread crumbs, seasoned
• 1 slice low-fat american cheese
• 1 Kaiser roll
   
  Preparation

• Preheat broiler or start grill.
• Combine ground turkey breast with green onion, garlic powder, worcestershire sauce, black pepper and bread crumbs ; mix well. Form into a thin patty; set aside.
• Grill or broil turkey burger until turkey is no longer pink inside and juices run clear.
• Place slice of cheese on burger and heat until melted. Place on roll and enjoy.

Carrot Fries

Ingredients

• 2/3 cup carrots, fresh, peeled, sliced
• 1/4 teaspoon extra virgin olive oil
• 1/4 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 1/4 teaspoon garlic powder

Preparation

• Preheat oven to 425°. Coat a baking sheet with cooking spray.
• Toss carrots sticks with olive oil and spices. Place on baking sheet and bake for approximately 15-20 minutes until carrots are tender and beginning to crisp.
   

Shrimp & Spinach Salad!

Quick lunch break - Spinach, pomegranate seeds, goat cheese and shrimp salad!


1 cup spinach
2 TBSP pomegranate seeds
2 TBSP goat cheese
8 pieces of shrimp
sprinkles of pepper and dill, or whatever herbs/spices you like
squeeze of fresh lemon juice
1 tsp olive oil


Heat olive oil in frying pan on medium heat, then add shrimp.  Sprinkle with pepper, dill and a squeeze of lemon juice while it cooks
Meanwhile, crumble goat cheese and scatter pomegranate seeds over spinach, then top with cooked shrimp.
You can add any dressing to this of course - I just gave the whole thing another squeeze of lemon juice today :)
Yum, fast and simple and delish!