Lemon Grilled Chicken

Lemon Grilled Chicken, posted to my Facebook from Becca

Veggie Italiano Quesadilla

Ingredients

⅓ cans Canned Cannellini (white Kidney) Beans, Drained And Rinsed
¼ teaspoons Italian Seasoning
1 whole La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
1 wedge The Laughing Cow NEW! Light Mozzarella, Sun-Dried Tomato & Basil Cheese
¼ cups Sliced Zucchini
¼ cups Sliced Red Bell Pepper
¼ cups Chopped Onion
1 piece Mini Babybel Light Cheese, Chopped

Preparation

Place beans in a blender or food processor with 1 tbsp. water and blend until mostly smooth. (Or place beans in a bowl with 1 tbsp. water and mash with a fork.) Add Italian seasoning and mix well.

Lay tortilla flat and spread half of the upward-facing side with bean mixture. Spread cheese wedge on the other half and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add veggies and, stirring occasionally, cook until softened, about 4 – 5 minutes. Transfer veggies to the side of the tortilla spread with the cheese wedge.

Top veggies evenly with chopped Babybel cheese. Fold bean-covered side of the tortilla over the other side and press gently to seal, forming the quesadilla.

Remove skillet from heat, re-spray with nonstick spray, and return to medium-high heat. Place quesadilla in the skillet and cook for about 2 minutes per side, until the outside is toasty and the inside is hot.

Cut into triangles and, if you like, top or serve with marinara sauce or sour cream. Now eat!

Found it here!

Quick Snack: Turkey Wrap with Cucumber Cream Cheese

ingredients

1/4 cup chopped cucumber

4 tablespoons softened cream cheese

3 large flour tortillas

1/4 pound sliced smoked turkey breast

directions

Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.

Quinoa Tabouli - EASY

1/4 cup quinoa
1/2 cup water
1 bunch green onions, thinly sliced
1 English cucumber, seeded and chopped
1 cup chopped tomatoes
2 cups chopped curly parsley
1/2 cup chopped fresh mint
1 clove garlic, minced
1/4 cup fresh lemon juice
2 Tbsp EVOO
1 tsp sea salt
1/8 tsp black pepper

1. Combine quinoa and water in a small saucepan and bring to a boil. Reduce heat and conver to simmer for 10-12 minutes until almost all the water is absorbed. Remove from heat, fluff, cover and let stand for 5 minutes to finish absorbing all the water and plump up.

2. In a large bowl, add green oniones, cucumber, tomatoes, parsley and mint. Add cooked quinoa.
In a small bowl, whisk together garlic, lemon juice, EVOO, salt and pepper, pour over Tabouli in large bowl. Toss to combine.
Tabouli can be served immediately but is also delicious the next day.


Servings: 6 x 1 1/4 cups


Calories: 60
Fat 7g
Protein 2g


*from The Eat-Clean Diet Cookbook 2

The Flat Belly Diet - SNACK PACK

SWEET:

Apple Snack = 368
1 medium apple, sliced in wedges
2 T. natural nut butter
4 c. light microwaved popcorn

Pineapple "Sundae" = 344
1 c. canned pineapple
1 c. no salt added cottage cheese
2 T. walnuts

Strawberry Chocolate "Sundae" = 347
1 c. strawberries, sliced
1/4 c. semisweet chocolate chips
1/2 c. cottage cheese

PB&A Muffin = 388
1 100% whole wheat English muffin
2 T. natural nut butter
1 medium apple (or banana), sliced

Berry-Nut Whip = 363
2 c. strawberries, sliced
2 T. peanuts
6oz. (80 calorie) vanilla yogurt


SAVORY:

Hummus Dip = 403
1/2c. hummus
2T. pine nuts
1 c. red bell pepper

Deli Snack = 323
3 RyKrisp crackers
2 T. black olive tapenade
1 c. grape tomatoes
4oz. organic deli turkey slices

Cheesy Black Bean Dip = 316
1/2 c. canned black beans, drained rinsed and mashed
-topped with-
1/4 c. avocado, chopped
-sprinkled with-
1 low-fat string cheese, chopped
-served with-
1 c. baby carrots

Black Bean Dip 'n' Tomatoes = 401
1/2 c. canned black beans, drained rinsed and mashed
1 c. grape tomatoes, halved
1/4 c. avocado, chopped

1 low-fat string cheese, chopped
3 RyKrisp crackers

Open-Faced Turkey Sandwich = 344
1 100% whole wheat English muffin
2 T. green olive tapenade
4oz. organic deli turkey
1c. canned (water-packed) artichoke hearts, drained

Open-Faced Tomato Sandwich = 405

1 100% whole wheat English muffin
1 c. cottage cheese
1 c. grape tomatoes, halved
2T. pine nuts

Cheese & Crackers = 380
1/2 c. cottage cheese
1 c. red pepper
1 tsp. salt-free Italian Seasoning
10 large black olives, sliced
-served with-
6 RyKrisp crackers

Deli Wrap = 391
4oz. organic deli turkey slices
-filled with-
1/4 c. hummus
-sprinkled with-
2T. pine nuts

-roll up!-


Turkey Roll = 316
4oz. organic deli turkey sliced
-filled with-
1/4 c. avocado, chopped
1 low-fat string cheese, chopped
1 c. red pepper, sliced in strips
-roll up!-

Pesto Chicken Wrap = 360
4oz. deli chicken slices
-filled with a mixture of-
1/2 c. cottage cheese
 1 T. pesto
-topped with-
1 c. grape tomatoes, halved
1c. canned (water packed) artichoke hearts, drained

-roll up!-


GRAB & GO:

Option 1 = 378
1 low-fat string cheese
4c. light microwaved popcorn
1/4 c. grated parmesan cheese
2T. sunflower seeds


Apple Pie Smoothie = 388
1/2 c. skim milk
6oz (80 calories) vanilla yogurt
1 tsp. apple pie spice
1 medium apple, peeled andd cored
2 T. cashew butter
-blend!-

The Flat Belly Diet - DINNER

California Turkey Salad = 408 calories
2c. mixed baby greens (15)
2T. light Balsamic Vinaigrette (45)
3oz. browned ground turkey (130)
2T. crumbled gorgonzola (50)
2T. walnuts (82)
1 small pear (86)

Chicken Caprese = 421
2oz. grilled chicken breast (60)
1/2 c. steamed rice (150)
- serve with salad-
1 plum tomatoe, sliced (12)
1oz Polly-O part-skim Mozzarella (70)
2 fresh basil leaves (0)
1 T. EVOO (124)
1T. balsamic vinegar (5)
cracked black pepper

Grilled Chicken Salad = 385
2c. mixed baby greens (15)
2T. balsamic vinegar (10)
1T. EVOO (119)
3oz. organic grilled chicken breast (30)
1/2 c. broccoli (20)
3/4c. shredded carrots (38)
1/4c. sliced red onion (23)
3/4 c. Cascadian Farm Organic Sweet Corn, thawed (70)
pepper, to taste

Mexicali Salad = 374
2 c. mixed baby greens
1/2 c. Amy's Organic Refried Beans with Green Chiles
3/4 c. Sweet corn
1/4 c. sliced red onion
1/4c. salsa
1/4 c. avocado

Pepperoni Pizza = 374
1 flat Thomas Multigrain Pita (140)
1 T. evoo (brushed on one side of pita)
1/4c. Newman's Own Marinara Pasta Sauce (30)
13 slices LightLife Smart Deli Pepperoni (40)
2T. Shredded Italian Cheese blend (45)
- warm under broiler

Pineapple Ham Pizza - 429 

1 flat Thomas Multigrain Pita (140)
1 T. evoo (brushed on one side of pita)
1/4c. Newman's Own Marinara Pasta Sauce (30)
1/4 c. drained pineapple bits
1/4 c. red bell peppers, chopped
2oz. uncured BlackForest Ham, chopped (50)
2T. crumbled gorgonzola
- warm under broiler

Pork with Szechuan Vegetables = 399
2c Cascadian Farm Organic Chinese Stir-Fry Vegetables (50)
1T. EVOO
Ground Szechuan Peppercorns
3oz pork tenderloin, sliced (115)
1/2 c brown rice (110)

Ricotta Calzone = 399 calories
1/4 c. nonfat ricotta cheese (50)
2 sundried tomatoes jarred in evoo, diced (20)
1T. evoo
1 tsp. minced garlic
4 fresh basil leaves, sliced
- stuff all of this into-
1 Thomas Multigrain Pita (140)
- warm under broiler until pita is golden and cheeses are bubbly
- serve with 1/2 c. Newman's Own Marinara Pasta Sauce (60) for dipping.

Salmon Steak Almondine = 384
4oz. grilled wild Alaskan salmon (215)
1 1/2 c. green beans, steamed
pepper
2T. sliced almonds

Turkey Quesadilla = 346
1 Laughing Cow Light Garlic & Herb Wedge (35), spread on
1 Thomas Whole Wheat Sahara warp (170)
2oz. Applegate Farms Antibiotic-free Honey Maple Turkey (50)
1/3 c. spinach leaves
2T. crumbed feta (40)
10 sliced large black olives
- fold over and heat on a nonstick pan over medium heat

Turkey Tacos = 424
1/4c. chopped red bell pepper, sauted
2T. sliced red onion, sauted
in 1 T. EVOO
3oz. ground turkey (130), browned
    spread evenly among:
3 6inch corn tortillas (135)
    top with:
2 T. chopped green onions
1/4c. shredded carrots

Wild Salmon Cashew Salad = 201
2 c. mixed baby greens (20)
1T. Dressing (45)
2oz. TJs canned wild Alaskan salmon (60)
2T. cashews (85)
2T. Red Onion (11)
1/2 Clementine (25)

Sausage-crust Pizza [2 recipes]

Sausage Pizza recipe is ridiculously simple, thank you Heather Clark!

Ingredients:
- 1 lb sweet Italian turkey/chicken sausage
- Vegetable toppings (I use 1 sweet onion and 2 bell peppers, and a handful of kalamata olives)
- 4 to 8 oz no-salt-added tomato sauce (canned)
- Italian seasonings to taste (I use basil, oregano, thyme, salt, pepper, garlic powder, onion powder)
- 4 oz shredded part-skim mozzarella cheese
- grated Parmesan cheese to taste

1. Preheat oven to 400F. Remove sausage from casings. Spread into a 9-inch pie plate, using your hands. Bake 10 min or until sausage is firm. Carefully pour off any excess fat.


2. Combine canned tomato sauce and Italian seasonings in a small bowl. Spread over cooked sausage crust.

3. Spoon half of sliced veggies over sauce, sprinkle with the moz and parm. Top with remaining veggies.

4. Bake 8-10 min or until cheese is melted.

**Optional: The recipe says to saute your veggies first. I've never done this. But if you use mushrooms as a topping, it might be good idea, to develop their flavor.

That's it! Super easy 


 Oh, by the way, the recipe is adapted from "Incredibly Easy Gluten-Free Recipes."




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Low Carb Sausage Pizza Crust

2 pounds sausage
1 - 8oz can unsweetened tomato sauce
6 oz cheese
½ cup parmesan
½ Red onion, chopped fine
6 cloves garlic, chopped fine
3 tablespoons Italian herbs dry, ½ cup fresh
½ stick butter
salt and pepper

1. Press ground sausage into a deep cookie sheet, right to the edges and flat, but not too thin because it will shrink up as it bakes. Preheat oven to 350 degrees F.

2. Cover the top of the raw sausage with some salt and pepper and an even coating of the parmesan. Put into the preheated oven for 30 minutes or until edges are nice and brown.

3. In a frying pan on medium, melt the butter and add red onion and garlic. Add salt to sweat those bad boys for 5-6 minutes. Turn off the heat.

4. In a bowl mix the tomato sauce and cooked onions and garlic, add the basil, and mix. Allow to sit while sausage crust bakes. Flavors must meet each other and say howdy neighbor.

5. Spread sauce mixture on sausage crust, leaving the oven on. Add more parmesan and shredded cheese. Add all the toppings you want. Return to oven for 20 minutes or until it’s the way you like it. I likes bubbly and a little browned.

6. Allow to sit for 10 minutes before slicing. Stores and reheats awesomely!


I highly recommend green leafy veggies for toppings including spinach, green and red peppers, finely chopped kale or collards, broccoli and ham, chicken, onion, and hot sauce.




From the Rebel with a Spatula

Hard boiled eggs

Ingredients

Eggs

Dash of baking soda
Water




Instructions

Place desired amount of eggs in a large pot. Add a dash of baking soda. Cover one inch above the eggs.

Bring to a rolling boil on high heat.

Cover and remove from heat. Set timer for 15 minutes.

Immediately pour off hot water and cover with cold water and add lots of ice.

Add ice again when it melts.

When water is icy cold and eggs feel very cold to the touch, pour off water, reserving 1/2".

Place lid on pot and "bumper car" (gently shake back and forth) while the egg shells hit one another.

Egg peeling can easily be removed with minimal running cool water. Bumper car the eggs again if necessary.

Deviled Egg tip: make your favorite yolk recipe in a quart size freezer bag, clipping the corner and pipe into the world's easiest boiled egg halves.

Salsa Chicken

Ingredients
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)


Directions

Preheat oven to 375 degrees F (190 degrees C)

Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.

Top with sour cream if desired, and serve.