Jamaican Jerk Steak and Pineapple Lettuce Wraps

1 lb. beef flank steak, trimmed of excess fat
2 Tbsp jerk seasoning
1/2 red bell pepper, diced
1 cup diced pineapple
1/4 cup thinly sliced green onion
Eat-Clean cooking spray
1/2 head iceberg lettuce, separated into 8 large leaves

1. Spread half of Jerk Seasoning on each side of flank steak. Cover and refrigerate for at least and hour, up to 24 hours.

2. In a small bowl combine red bell pepper, pineapple and green onion. Cover and refrigerate until ready to use.

3. When you are ready to cook steak, remove it from the refrigerator and let sit at room temperature for 15 minutes. Heat a grill of grill pan to medium-high heat. Spray both sides of steak with Eat-Clean cooking spray and place on grill.
Cook to desired doneness: medium-rare = 4-5 minutes per side. 
Remove to a cutting board and let sit for 5 minutes.


4. Divide lettuce leaves among four plates, Thinly slice steak across grain and divide amond lettuce cups. Place 2 Tbsp of pineapple pepper mixture in each lettuce cup.


5. Roll lettuce around steak, pineapple, and pepper mixture to eat.




Servings 4 x 2 wraps
Calories: 240
Protein: 26g
Fat: 10g


                                                               

Clean Eating Crock Pot Pineapple Chicken

(Makes 4 servings)

Ingredients
2 large chicken breasts, boneless and skinless
1 (12 oz.) jar of clean salsa
4 small raw zucchini, halved, quartered, then sliced (shredding works too)
1/4 medium, fresh pineapple

Directions

1 – Turn on a crock pot to the low setting and put in the chicken and salsa. Cook for about 4-6 hours. Crock pots vary, so base the time on that. The chicken should fall apart easily when finished.

2 – Shred the chicken using two forks and mix in your raw zucchini and fresh pineapple.Eat and Enjoy!

Nutritional Content
1 serving = 1/4 of the recipe

Calories: 151
Total Fat: 2 gm
Cholesterol: 57 mg
Carbohydrates: 13 gm
Sodium: 889 mg
Protein: 22 gm

Please note: I was surprised to find that this dish was so high in sodium. Most of the sodium in this recipe comes from the salsa. If this is an issue for you, find a clean, low sodium salsa and this will magically become a lower sodium dish!

* find it here

Thai Chicken and Pineapple Stir Fry

Ingredients:

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
cilantro leaves (for garnish)

Directions:

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.

Servings: 4 • Size: 1.25 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 186.6 • Fat: 4.6 g • Carbs: 15.5 g • Fiber: 0.9 g • Protein: 20.8 g • Sugar: 8.3
Sodium: 557.2

Here is the link