Honey Ginger Chicken

Ingredients

• 4 Chicken Breasts (About 4.5 Oz. Each), Cut into bite size pieces!
• 1/2 C. Honey
• 3 Tbsp. Reduced Sodium Soy Sauce
• 1 Inch Fresh Ginger Root, Grated
• 2 Tbsp. Lime Juice
• 2 Tsp. Sesame Oil
• 1 Tsp. Rice Wine Vinegar
• 4 Garlic Cloves, Smashed
• 1 Medium Yellow Onion, Diced
• Salt & Pepper to Taste
• 1 Tbsp. Cornstarch
• 1 Tbsp. Water

Directions

• You may  want to line or lightly spray the inside of your slow cooker.
• Toss everything into a crock pot, except the cornstarch and water. Give it all a stir.
• Secure the lid and cook on low for at least 6-8 hours or high for 4-6 hours.
• About 30 minutes prior to serving, mix together the corn starch and water. Pour into the crock pot, stir, and allow to cook for about 30 minutes or until thickened to your liking.
• Once done, remove the lid and stir
• Serve warm over rice, noodles, or steamed veggies!

 
 

 
 

Bang Bang Shrimp and Rice

Ingredients

• 1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
• 10 skewer sticks (optional)
• 3 T chobani plain greek yogurt
• 3 T chopped green onion, plus more for garnish
• 1½ T sweet chili sauce
• ½-3/4 T sriracha sauce
• 1 Cup Brown or Wild Rice
• 2 Cups of water

Directions

•  Cook rice first using the instructions on the package.
• (If you're grilling the shrimp on a grill, be sure to soak wooded skewers a couple minutes in water to avoid burning)
• Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside.
• Place 5 shrimp on each skewer
• If shrimp are raw: Grill on each side for 5-8 minutes, until opaque and cooked through
• If shrimp are pre-cooked: Place shrimp skewers on a baking sheet and bake at 350 for 5-10 minutes
• Brush each hot skewer liberally with the sauce, on both sides
• Serve immediately over rice

Tomato Basil Pasta

I found this awesome recipe for pasta on Pinterest - added by Menu Musings. Not only does it taste GREAT, it was cheap to make. It only cost about $13.00 to purchase what I needed. This recipe made 4 servings...I'm sure it would make more if my husband's servings weren't so massive! Oh, and it only took me about 30 minutes to make. :) I hope you enjoy. This one is at the top of my favs list!

Ingredients

• 2 chicken breasts 
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish (I used an Italian Blend for the cheese)
• Garlic and Herb seasoning

Directions

• Season chicken breasts with kosher salt,fresh cracked black pepper, and garlic and herb seasoning.   
• While waiting for the oil to heat up, go ahead and get your water going for the pasta.  If you don't do it early, you'll have to sit and wait on the pasta to be done at the end.
• When the oil is HOT, add the chicken breasts.  If the oil does not start sizzling immediately, then its not hot enough!  Adding meat to cold/cool oil will give you greasy meat!
• After about 4-5 minutes, the chicken breasts should be ready to turn. You'll want to cook them on the second side another 4-5 minutes, or until the juices run clear when you pierce them with a small sharp knife.  You don't want to OVER cook them, or they will be dry and tough.  If you pounded yours out thinner, they will cook faster than this.
• After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.   There will be lots of steam, spitting, and sputtering! Next, add the fresh basil that you have chopped into ribbons, cold butter, and finally minced garlic.
• You will probably want to add some more kosher salt and black pepper to season the sauce.
• Stir all together in order to mix the spices. When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices.
•  Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.
   

Balsamic Vinegar Roast and Vegetables

I love a good roast! My friend found this recipe and I have to share. While I do love my southern, traditional, gravy roast, this recipe is so much healthier for me and you too! It has great taste and it only takes a few minutes to chop up the veggies and toss everything into a crock pot. If you want to cheat like I do, use baby carrots. It cuts down on chopping time! :) Hope you enjoy!

On the 21 Day Fix meal plan, this is 1 RED, 1/2 GREEN, 1 YELLOW

Ingredients

1 3-4lb boneless beef roast
1 medium onion, sliced
4-6 red potatoes, quartered
4-6 carrots, chopped (or you can use baby carrots)
1 Cup broth (beef or vegetable)
1/2 Cup Balsamic Vinegar

Directions

Combine vegetables in crockpot, onions first.
Place beef roast on top of vegetables
Pour broth and balsamic vinegar over the beef roast
Cook on low for 6-8 hours or on high for 4 hours

Feel free to add additional spices such as garlic, salt, pepper, etc.

Turkey Burgers

Ingredients:

Turkey Burgers

1 tbsp Olive oil

Onion powder

Garlic powder

Salt

Pepper

Tomato slices

Dijon mustard

Directions: 

In large skillet, heat olive oil (medium- low heat) Once heated, place turkey burgers in oil (try to spread the oil evenly over the pan so that each burger has a thin coating). Sprinkle (both sides) with onion powder, garlic powder, salt and pepper. Cook on each side for approximately 5-7 minutes. Be sure to cut through the middle of the patty with a knife to make sure they are fully cooked.

Once cooked, serve on whole wheat bun or lay patty on lettuce leaf, top with tomato and condiment. Fold lettuce leaf closed.

Lemon Pepper Talapia

Ingredients:

1 lb raw, talapia fillets
1 Tbsp Olive Oil
Lemon Pepper Seasoning to Taste

Directions:

Place raw Tilapia in baking dish. Drizzle with Olive Oil; sprinkle with Lemon Pepper seasoning. Bake on 375 for about 25 minutes or until fish is flaky.

Strawberry Pineapple Shakeology

1 Cup Liquid of Choice (water, milk, almond milk, cashew milk)
1 Scoop Strawberry Shakeology
1/4 Cup Frozen Pineapple Chunks

Pour liquid into blender cup first. Then, add all other ingredients. Blend until smooth.