Bell Peppers

Chicken Quinoa Lettuce Wraps

SUMMER LETTUCE WRAPS.png

Chicken Quinoa Lettuce Wraps

Ingredients:

1 cup Quinoa (omit if no carb allowed at dinner)
1lb of chicken
1 bunch of romaine lettuce
½ cup red bell peppers
½ cup cucumber
¼ cup red onion
½ cup cilantro
2 tbsp Olive oil (use only 1 tbsp if you are only making 1 serving)
Juice of 1 lemon or lime
Splash of rice wine vinegar
Salt/Pepper to taste

Directions:

1.) Cook 1 cup of quinoa in 2 cups of water, bring to boil then immediately turn down to medium/low, cover and let simmer for 10-12 minutes.  Let cool. 
2.) Mince/chop chicken – cook in pan with a misting of olive oil. Add a little salt/pepper to chicken.
3.) Chop veggies, wash romaine lettuce.
4.) Mix all veggies in large bowl. Add olive oil, lemon or lime juice, and vinegar.
5.) Weight out chicken and/or quinoa based on phase, place in 1-3 washed romaine lettuce leafs.
6.) Scoop and add as much of veggie mixture to the top of quinoa/chicken mix.
7.) Make extras! Saves well in fridge for 1-2 days!

3 Bean Veggie Chili

3 Bean Veggie Chili

Ingredients:
1 15oz can kidney beans
1 15oz can garbanzo beans
1 15oz can cannellini beans
1 15oz can diced tomatoes
2 cups water or vegetable broth
1 tbsp olive oil
2 bell peppers (any color)
1 small onion diced
2 cloves garlic
1 tbsp tomato paste

Spice Blend
2 tbsp chipotle in adobo sauce
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp oregano
1/2 tsp coriander

Directions

  1. In a large pot, heat oil on medium-high heat
  2. Saute onion and garlic for 3 minutes
  3. Add bell peppers and saute for 3-4 minutes
  4. Add tomato paste, spices and adobo saute for 1 minute (stirring occasionally)
  5. Add the canned tomatoes and rinsed beans
  6. Bring to a boil and then reduce heat to simmer for 30 minutes

Chicken Or Pork Fajitas

Chicken or Pork Fajitas –  A freezer to Crock Pot Meal

Ingredients:
1-pound chicken breasts, fat trimmed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small yellow onion, sliced
2 garlic cloves, minced
1 tbsp apple cider vinegar
1 tbsp honey
1 tbsp chili powder
2 tsp cumin
1 tsp paprika
½ tsp red pepper flakes

Prep:
1.) label your freezer bag with the name of the recipe
2.) Add all ingredients to bag (no need to thaw the chicken if you are using frozen, it will just go back in the freezer so you can leave it frozen
3.) Remove as much air from bag as possible, seal and lay flat in your freezer for up to 3 months (yep, meal prep in advance)

Cook:

1.) The night before you cook, move the bag to the refrigerator to thaw
2.) The morning of cooking, pour the ingredients of the bag into your crockpot and cook on low for 6 hrs or until meat is tender
3.) Shred the chicken or pork and serve with cooked onions and peppers
4.) Serve in a corn tortilla (if phase approved), over a bed of rice (if phase approved) or over lettuce.
5.) Enjoy!!

Red Pepper Chicken Freezer Meal

Red Pepper Chicken Freezer Meal

Ingredients:
1-pound chicken breasts
1 medium-sized red bell pepper, sliced
¼ cup extra virgin olive oil
4 large garlic cloves, chopped or minced
1 small onion, diced
1 teaspoon crushed red pepper flakes
½ teaspoon black pepper
¼ teaspoon salt
1 gallon sized plastic freezer bag

Prep:
1.) Label your freezer bag.
2.) Add all ingredients to your freezer bag.
3.) Remove as much air from the bag as possible and put it in your freezer

Directions to cook:
1.) The night before cooking, move the bag into the refrigerator to defrost
2.) The morning of cooking, pour the ingredients into slow cooker/crock-pot and cook on low for 3-6 hours until the chicken is cooked through.

** This is a very simple meal to have on hand and to pull out of the freezer when you know you are in a pinch. Make an extra bag for another time, use for both lunch or dinner and pair with your carb meal and a few more veggies if desired!!

Real Simple Grilled Chicken Kabobs w/ Garlic Kale Quinoa

Real Simple Grilled Chicken Kabobs w/ Garlic Kale Quinoa

Ingredients:

Kabobs:
1-2lbs of Chicken
2 red bell peppers
1 green bell pepper
1 zucchini
1 yellow zucchini
1 purple onion
2-3tbsp Montreal Steak seasoning
1 tbsp of olive oil (use in misto)
6-8 skewers
Olive oil/ Avocado oil

Quinoa:
1 cup quinoa
1 cup chopped kale
1 tbsp olive oil
1-2 garlic clove minced
Salt/Pepper

Directions:
1.) Dice chicken in 1-2inches pieces / dice all veggies
2.) Add all chicken and veggies to skewers, alternate veggies and chicken. Spray chicken/veggies with olive oil (use fat allotment here). Sprinkle with seasoning.
3.) Place on warmed BBQ for 10-15mins – until cooked entirely.
4.) Bring 2 cups water and quinoa to a boil in saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water is absorbed. 12-15mins
5.) Heat olive oil in skillet, sauté kale and garlic for about 5 minus. Until wilted.
6.) Stir quinoa into kale mixture.
7.) This is one of my favorites for summertime BBQs! Family and Friends will love this simple meal! Enjoy!