Macro-friendly Spicy Shrimp Taco Bowl

 This dish is loaded with so many fresh bright flavors! I loved how many colors were in this dish and how healthy it tasted!

INGREDIENTS 

(Serves 6)

SPICY SHRIMP

2 lbs. shrimp

2 tsp. Chili powder

1 tsp. Cumin

1 tsp. Onion powder

1 tsp. Garlic powder

2 tsp. Salt

1/2 Tbsp. Olive oil

2 cloves garlic, minced 

Pinch of red pepper flakes for heat

Cabbage

MANGO SALSA 

1 Bell pepper, diced (red, orange, or yellow are best)

1 Jalapeño, diced

1 medium onion, diced

1 lime zested and juiced

1/4 tsp. Salt

1 1/4 C mango, diced

Handful of cilantro, chopped

DRESSING 

1/2 C non-fat Greek yogurt

1/2 C reduced-fat buttermilk

Half an avocado

1 oz. Cotija cheese

1/2 tsp. Onion powder

2 frozen garlic cubes or 2 minced cloves

3/4 tsp. Salt

1/4 tsp. Pepper

2 Tbsp. Fresh lemon juice

1/2-1 fresh jalapeño

Handful of cilantro - if you hate cilantro, sub parsley, still good!

2 Green onions

INSTRUCTIONS

Thaw and remove tails on your shrimp. Pat dry and place in a bowl. Add your dry seasonings and olive oil. Combine well so it covers the shrimp.

Heat a heavy bottomed skillet over high heat. Spray with a mist of olive oil spray.

Add your shrimp in a single layer, cooking in shifts if needed. Cook for 2 minutes, then flip. Cook how for 2 more minutes.

Turn off the pan and add the garlic and red pepper flakes. Toss around in the hot pan to cook the garlic just a little bit without burning.

Combine all the salsa ingredients to make the mango salsa and blend together all dressing ingredients to make the dressing. Store both in the fridge until you’re ready to use. Use them on all of your salads, bowls and tacos.

Cook cauliflower rice, or regular rice.

Toss cabbage with 1 Tbsp. Of the dressing and a squeeze of lime.

Add your cauliflower rice or rice to a bowl and top with dressed cabbage, spicy shrimp, mango salsa, avocado, and additional 2 Tbsp of dressing.

Finish with a sprinkle of cotija cheese, fresh cilantro, and a squeeze of fresh lime. Enjoy!

Thanks for the Original recipe found HERE. 

Cilantro Lime Air Fryer Chicken Tenderloins

 This recipe goes along so well while dipping it with the Jalapeño Herb Sauce. This was a huge hit with every single person in our family. The flavor is so delicious! 

INGREDIENTS

2.5 lbs chicken tenderloins

CILANTRO LIME MARINADE

1/4 C lime juice

1 Tbsp. Olive oil

1 Tbsp. Honey

1/4 C cilantro minced

5 frozen cubes garlic or fresh cloves, minced

2 tsp. Chili powder

2 tsp. Ground cumin

1 tsp. Onion powder

1/2 tsp. Kosher salt

INSTRUCTIONS

Combine the ingredients to make the marinade in a large resealable bag and shake to mix. Trim the tenderloins and place them in the bag with the marinade. Marinate for 30 minutes to 2 hours.

Preheat air fryer to 400 degrees F for 2-3 minutes. Just before cooking, sprinkle the chicken with a good pinch of kosher salt and a few cracks of pepper. Spray the air fryer basket with a mist of olive oil and place the tenderloins into the basket in a single layer. Cook for 10 minutes or until the tenderloins reach an internal temperature of 165 degrees F. You can also grill the chicken at medium-high heat for 2-3 minutes per side.

Remove chicken from air fryer and serve with the linked sauce above. Use leftovers in tacos, salads, wraps, sandwiches, and bowl throughout the week.

Thanks to the original recipe found HERE.

Jalapeños Herb Sauce

 I have been introduced to Lillie Eat and Tells blog recently and I came across this Jalapeños herb sauce that goes so well with the Cilantro Lime Air Fryer Chicken Tenderloins. The flavor is so delicious and vibrant! It was a HUGE hit with everyone in the family.

INGREDIENTS

1 C cilantro

1C lightly packed parsley

1/4 C fresh oregano or 4 tsp. Dried

5 Tbsp red wine vinegar (or balsamic vinegar, which is what I had)

1 jalapeño, seeded

2 cloves garlic minced

1 Tbsp. olive oil

3 Tbsp. Greek yogurt

1/8-1/4 tsp. Kosher salt

Pinch of red pepper flakes

INSTRUCTIONS

Blend it all until smooth. Enjoy!

Thanks to the original recipe found HERE.

Salsa Verde

My friend that lives in North Carolina whose parents are from Mexico makes her own tortillas and made this BOMB salsa. I had to find a recipe to recreate it. It does have a slight heat to it, but it is so delicious! You could just do one jalapeños if you are worried. But the flavor is so delicious!

INGREDIENTS

8-10 Tomatillos

2 jalapeños 

1 white onion

6-7 garlic cloves

2 tsp chicken bouillon 

1 Tbsp dried oregano

Handful of cilantro (I was generous, I love cilantro)

1/2 Tbsp salt

INSTRUCTIONS

Peel and wash tomatillos, cut stems off jalapeños and cut onion in half. Heat avocado oil in a large pan and add tomatillos, onions, jalapeno, and garlic. Cook until both sides are a little charred and blistering. Add oregano, chicken bouillon, and 1 1/2 C water. Simmer until tomatillos turn light green then add everything but the water into a blender. Add salt and cilantro and blend. Cool for an hour or enjoy right away. Delicious with chips or quesadillas, or anything Mexican food really!

Thanks to the original recipe found HERE. 

Ground Turkey Skillet

 Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato  - This recipe is so delicious! The zucchini gives it a nice crunch to help offset the soft turkey. This was so delicious, Bo said he would eat it as premade meals every day. So, that’s what we are going to do!

INGREDIENTS

14oz from 1 medium or 1 large zucchini, quartered and sliced 3/4 inch

1lb. 93% lean ground turkey

1/4 C chopped onion

1 Tbsp. Tomato paste

3/4 C canned black beans, rinsed and drained

3/4 C corn kernels, fresh frozen or canned

1 large diced tomato

1 jalapeño, diced

1 clove garlic, minced

2Tbsp. Chopped cilantro, plus more for garnish

1 1/4 tsp cumin

1 1/4 tsp kosher salt

1/4 C water

Lime wedges, optional

INSTRUCTIONS

1. Spray a large skillet over high heat with oil and brown the turkey, season with 1 tsp. Salt and 1 tsp. Cumin.

2. Cook breaking up meat until cooked through, about 5 minutes.

3. Push meat to the side, add onion and tomato paste and Cook 1 minute.

4. Add the black beans, corn, tomato, jalapeño pepper, garlic, cilantro and stir with 1/4 C water.

5. Add the zucchini remaining 1/4 tsp. Salt and cumin.

6. Mix and cover, cook low 4-5 Minutes or until the zucchini is tender and crisp.

7. Serve with lime wedges, more cilantro if desired, and/or rice.

Enjoy! Thanks to the original recipe found HERE > https://www.skinnytaste.com/ground-turkey-skillet-with-zucchini-corn-black-beans-and-tomato/.

Baked Chicken Tacos

 Baked Chicken Tacos

Ingredients:

2 Tbsp canola oil

1 rotisserie chicken, cut into bite sized pieces

1 medium sweet onion, sliced thinly and chopped into bit sized pieces

1 red bell pepper, sliced thinly and chopped into bit sized pieces

1 green bell pepper, sliced thinly and chopped into bit sized pieces

1/2 cup 505 green chiles, medium

1 1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp cumin

1/2 cup chopped cilantro

1 Tbsp fresh squeezed lime juice

2 cups shredded Mexican cheese

flour and corn tortillas

For Serving:

sour cream

guacamole

pico de gallo

shredded lettuce

lime wedges

hot sauce

salsa

Instructions:

1.    Preheat oven to 425°F. Spray a baking sheet with nonstick spray.

2.     Heat 1 Tbsp oil in large skillet over medium high heat. Add onions and saute until slightly soft. Add bell peppers and continue to cook for a few minutes longer until tender and starting to brown.

3.    Add chicken to onions and peppers and toss to combine. Add green chilies, chili powder, paprika, oregano, and cumin and cook until fragrant, about 1-2 minutes.

4.     Remove from heat. Stir in cilantro and lime juice. Stir in cheese until well combined.

5.    Spread chicken mixture on half of the tortilla and fold in half. Repeat to make remaining tacos. You can heat the tortillas in the microwave for 30 seconds to make them easier to fold without breaking/cracking.

6.    Place tacos in a single layer on the greased baking sheet. Brush tops with remaining 1 Tbsp oil.

7.    Place in oven and bake until toasted and crispy, about 12-15 minutes.

8.    Serve immediately.

Creamy White Chicken Chile

 Creamy White Chicken Chile

2 Tbsp olive oil

1 medium onion, chopped

2 poblano peppers, seeded and chopped

4 cloves garlic, minced or grated

4 cups chicken broth

1/2-3/4 cup green chilies

2 tsp cumin

1 tsp smoked paprika

1/2 tsp oregano

1/2 tsp coriander

1/4 tsp cayenne pepper

salt and pepper to taste

4 oz cream cheese, at room temp

1 1/4 cup frozen corn

2 cans cannellini beans

2 1/2 cup shredded chicken, rotisserie is best

1 Tbsp lime juice

2 Tbsp cilantro, chopped

Optional toppings to serve with:

Tortilla strips/chips

avocado

Monterrey Jack and cheddar cheese

sour cream

limes

cilantro

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add poblano peppers and saute for another 3 minutes until onions are golden and pepper begin to soften. Add garlic and saute 30 seconds longer.

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Drain and rinse beans then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth

Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice and cilantro. Serve with toppings of your choice.

Fondant Potatoes

Fondant Potatoes

6 medium russet potatoes

6 cloves garlic (Or more if you love garlic*)

4 Tbsp butter

1 tsp salt

1 tsp pepper

2 Tbsp avocado oil

4 sprigs fresh thyme

1 1/2 cups chicken broth

Peel potatoes. Trim the ends**, then cut each potato in half crosswise to make small cylinders. You should now have 12 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. 

Preheat the oven to 400ºF. Lightly smash and peel garlic. Cut butter into 8 pieces

Drain potatoes and rinse with cold water. Pat dry with paper towel. Season potatoes with salt and pepper. 

Heat 2 Tbsp avocado oil in large oven-safe skillet over med-high heat. Add potatoes cut side down in a single layer and cook 6-7 mins, until golden brown. Flip potatoes using tongs and add garlic, butter, and thyme. Cook until butter begins to foam and starts to brown, 2-3 mins. Add chicken broth. 

Transfer skillet into oven and bake for 30-35 mins, until potatoes are fork tender and lightly browned on the sides. 

*The garlic is absolutely delicious after it is all cooked down, so if you love garlic, definitely add more.

**I tossed the cut ends of the potatoes in the pan when I added the garlic and thyme. They were also delicious and then you don't waste anything. 

Grilled Chicken Marinade

Yummy Grilled Chicken Marinade

1/2 cup oil

1/2 cup balsamic vinegar

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/8 cup lemon juice

3/4 cup brown sugar

2 sprigs fresh rosemary roughly chopped or 2 tsp dried rosemary

2 Tbsp Dijon mustard

1 1/2 tsp salt

1 tsp pepper

2 tsp garlic powder

6 (~3 lbs) chicken breasts or thighs

Combine all marinade ingredients in a ziplock bag and mix together. Remove 1/2 cup marinade to save for basting during cooking. Add chicken. Marinate for minimum of 30 mins up to 24 hours. 

Remove chicken and pour marinade into a sauce pan. Bring marinade to a boil and boil for 5 mins. Sauce will thicken slightly. If you want a thicker sauce, you can thicken the sauce more with cornstarch and water.

Grill chicken.

Serve with potatoes.