SUPER Easy Chicken Tacos

This is my husband's favorite lunch, or easy dinner.  It's actually something he made up on a whim one day.  You're probably going to laugh because it's not really a recipe per se...just a super easy meal!

Ingredients:
10 flour tortillas
1/2 cup cilantro, chopped
1 rotisserie chicken
1/4 white onion, diced
1 lime, sliced
optional-green salsa or sour cream

Preparation:
Dice up rotisserie chicken, you can remove the skin or keep on for extra flavor.  Place chicken inside a flour tortilla and add onion, cilantro and a squeeze of lime on top.  You may add green salsa or sour cream as well!  Serve with a side of beans!

Healthy Banana Oatmeal Cookies

My first recipe submission! I made these healthy cookies this morning and they were a great change up from my typical mug of oatmeal. Each little cookie is 1 points+.

 

Ingredients

• 2 medium ripe mashed bananas
• 1 cup quick oats
• 1/4 cup crushed almonds or walnuts

Instructions

Stir the mashed bananas, quick oats and nuts until combined. Scoop 1 tbsp portions of the mixture onto a cookie sheet, bake for 15 minutes at 350*. Makes about 16 cookies.

*my own notes; I didn't have quick oats so I put my rolled oats in the blender for a few seconds before adding them. Also, using mini chocolate chips instead of the nuts would still make them 1 points plus each.

Recipe from www.skinnytaste.com and yeah, her photos are way better than mine. I'm assuming she doesn't take hers with her phone.

 

Regarding the card a few posts down about the cooking show with kids around - this is what my littlest monkey was doing while I made these. She was making her own cupcakes in the iPod.

 

 

 

 

Posted with Blogsy

4 Ingredient Low Cal Greek Yogurt Pancakes

Ingredients

• 12 oz of your favorite Greek yogurt (vanilla flavored is super yummy!)
• 2 eggs
• 1 cup flour
• 2 tsp baking soda

Instructions

1. Add  yogurt, eggs, flour and baking soda to a bowl.
2. Stir to combine.  The batter will be very thick.
3. Spoon the batter onto a sprayed griddle or pan heated to medium-high.
4. Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup and fruit!

Recipe courtesy of The Everyday Belle

I would watch that!!!

Amy's Awesome Chicken Salad goes to WW!

I think it's so funny that we all start out our posts with "I borrowed this from....or I stole this off...or, I can't take credit for this one". That tells me we are doing exactly what we set out to do with this little blog; use our collective power to find the most awesome recipes out there!




So true to form, I can’t take credit for this one. Amy served this delicious chicken salad on a croissant at Becky’s shower for Vincent and I have loved it ever since. Since I am a WW, I swapped the mayo for plain Greek yogurt. I also don’t really count the amount of veggies I use because they are 0 points so I tend to go heavy, but I made an attempt at quantities for you below; adjust to your taste. You can easily double this recipe to feed more people (the quantity below gave me lunches for 4 days). I usually put this on a sandwich thin or on a bed of arugula.

INGREDIENTS

1 can(s) Premium chunk white chicken in water (I get the Trader Joe’s brand)

2 Tbsp chopped walnuts (Also from TJ’s)

½ cup(s) uncooked celery (I use 4 small stalks)

1 serving(s) TJ's Baby Carrots (3 oz) (if you get those small snack packs, the quantity in there works)

2 Tbsp dried cranberries (Also from TJ’s)

⅔ cup Fage Yogurt, Greek Strained, Nonfat Plain, Total 0%

½ cup(s) Scallions, raw (I use one whole one, green and white parts)

1 tsp Pepper, black

1 tsp Kosher salt



INSTRUCTIONS

1. Shred chicken with two forks.

2. Chop celery, carrots, scallion and cranberries.

3. Add chopped walnuts and yogurt and mix well.

4. Season with salt and pepper to taste.



Yields 1/2 cup per serving.

3 PointsPlus Values

Spicy Bacon Wrapped Chicken

Found this via Pinterest of course! I used what I had and instead of real jalapeños I had canned. My suggestion if you use canned use about 1/3 of the can. I used the whole thing and it was a bit too much, super hot but tasty nonetheless.

We loved it anyways and it even looked yummy packed up for lunches so I had to take a pic :). Enjoy!

http://pinrecipes.blogspot.com/2012/12/bacon-wrapped-jalapeno-popper-stuffed.html?m=1

Roasted Sweet Potato Salad

I can't take the credit for this one!  I found this recipe here via Pinterest.  I made it for lunch one day and then again the following week to accompany grilled chicken.  It's such a great change from boring old mayo based potato salad. I do recommend doubling the recipe since it only serves 2.  I guess I am yearning for backyard BBQs and picnics and that's the reason I am making this is the dead of winter ;)

Roasted Sweet Potato Salad

Serves: 2

Ingredients

• 1 medium sweet potato, peeled and cut into 1-inch chunks
• 1 half of a red or yellow bell pepper, seeded and finely diced
• half of 1 jalapeno, minced
• 1 clove garlic, minced
• a few tbs. chopped red onion
• zest of 1 lemon or lime
• 1 cup black beans
• ⅓ cup chopped fresh cilantro

Instructions

1. Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with other ingredients.
2. Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.