Buffalo Chicken Stuffed Peppers Recipe Idea

 

Buffalo Chicken Stuffed Peppers

Makes 3 servings 

Ingredients:

12 oz cooked chicken breasts, chopped or shredded (2 leaners)

1/2 cup (1.78 oz) raw celery, chopped (1 green)

1 cup (4 oz) reduced fat sharp cheddar cheese, divided (1 lean)

3 Tbsp reduced fat cream cheese (3 condiments)

1/4 cup Frank’s hot sauce (4 condiments)

1/4 cup light ranch dressing (2 healthy fats)

4 cups (21 oz) which is roughly 4 bell peppers any color, each cut in half from stem to base tops and seeds removed (8 greens)

Directions:

Preheat oven to 400 degrees.

Slice the tops of the peppers, horizontally like a lid.

Cut the peppers in half from top to bottom. Remove the seeds and membranes.

Lay pepper halves on baking sheet and cook 8 to 10 minutes if you prefer al dente peppers, 

or 10 to 15 minutes if you prefer soft peppers.

Combine, chicken, celery, 1/2 cup cheese, cream cheese, Frank’s hot sauce, and ranch dressing in a large bowl. Stir until combined.

Stuff your peppers with the chicken mixture. Then top with 1 Tbsp of cheese per pepper half.

Return the peppers to the oven and bake for an additional 10 minutes or until cheese is melted.

Per serving for program: (2 and 2/3 pepper halves) 1 lean, 3 greens, 3 condiments

California Club Tacos Recipe Idea

 

California Club Tacos 

🍅🥓🥬🥑🌮🍅🥓🥬🥑🌮

Ingredients ⤵️

- 3 oz grilled chicken breast, chopped

- 2 slices cooked (turkey) bacon, diced

- ½ avocado, diced

- 2 TBSP reduced fat ranch

- ½ cup diced tomatos

- 2 cups chopped romaine lettuce

- 3 slices 2% milk provolone

- cooking spray

Directions ⤵️

- To make the provolone taco shells: Place 1 slice of provolone cheese on a plate prepped with parchment and spayed with cooking spray. Microwave on high for 60 seconds

- Remove from microwave immediately and, if necessary, reform cheese into a circle. Wait 5

seconds for the cheese to cool and then form into a taco shell shape on the edge of a dish or

skinny rolling pin. Let cool until set. Repeat for the remaining 2 slices of cheese.

- To make the filling: Toss the chicken, avocado, bacon, tomatos, ranch, and lettuce to

combine

- Fill the cooled taco shells with the lettuce mixture. Serve any extra as a side-salad.

Makes 1 Serving ⤵️

Per Serving: 1 Complete Lean and Green

Spatchcock Chicken with Veggies Recipe Idea

 

Spatchcock Chicken with Veggies

1 lean - 0 Green - 0 Healthy fat - 0 Condiment (Per serving)

4 servings

Ingredients:

• 1, (2½ - 3 lb.) whole chicken

• 1 tsp salt, divided

• ¼ tsp ground black pepper

• ¼ tsp paprika

• ½ tsp garlic powder

• 1 tbsp lemon juice

• 2 tsp extra virgin olive oil

• ½ cup chopped scallions

• 2 cups diced red bell peppers

• 7 cups baby spinach

Directions:

1. To spatchcock or "butterfly" the chicken, place it back-side up onto a sturdy cutting board.

2. Using sharp kitchen scissors, cut into the body cavity alongside the backbone of the chicken.

3. With strong pressure cut along both sides of the spinal cord to remove it.

4. Once the spinal cord has been removed, flip the chicken over breast-side up, and then flatten the chicken gently with both hands. Remove all visible fat and the skin.

5. Optionally, the rib and breast bones can now be removed from the inside of the chicken.

6. Season the spatchcocked chicken with half of the salt, along with the pepper, paprika, garlic powder and lemon juice.

7. Place the chicken into a 10- to 12-inch oven-proof skillet, and roast in an oven at 425°F for 35 to 40 minutes or until the thighs reach an internal temperature of 165°F.

8. Remove the chicken from the skillet and place the same skillet over medium heat. Add the olive oil, scallions and peppers and gently cook, stirring frequently, for 6 to 7 minutes.

9. Add the remaining salt, spinach and 1 tablespoon of water per serving (¼ cup for 4 servings), cover with a lid, and continue to cook until the spinach is wilted for about 2 to 3 minutes.

10. To serve, measure out about 3 ounces of chicken breast and 2½ ounces of either the chicken leg or thigh (dark meat) and serve with ¾ cups of the spinach and pan juices per portion.

11. Tip: If available, try making this with Hungarian paprika.

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Silence is my new answer to disrespect- I simply remove my presence

 

One of the most powerful things you can ever do is know your worth - and stand by it

 

One of the most powerful things you can ever do is know your worth - and stand by it.

I've reached a point in my life where I no longer fear losing people. Not because I don't care, but because I refuse to hold onto anyone who doesn't truly value me.

I've learned that real love, real respect, and real loyalty never put you in a position where you have to beg for them.

Disrespect me once, and I won't argue. I won't chase, plead, or try to convince you to treat me better. 

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