Re-Vamped Taco Salad (Healthy Style)

MMMMmmm Did someone say Tacos???????  I love, love, love tacos and it's been really hard for me to cut them out of my life. But NOT ANYMORE - Taco's here I come!! I found a great re-vamped taco recipe from a facebook page! Not just any old facebook page but a great one called Fit Life - Happy Wife (super cute name) Check it out if you get the chance, she has some great ideas! 

Anyhoo....Here is her recipe for Taco Salad (for one) 

EZ Guide to Shredded Chicken

Shredded Chicken is used in a TON of recipes and it is VERY easy to do - So let's get you shredding like a pro! 

The first step is obviously to buy a whole chicken or chicken pieces. lol The best shredded chicken comes from a whole chicken. You can buy chicken pieces, but you may end up with too much white meat or too much dark meat. You can also purchase a chicken known as a "fryer.

Remove all wrappings and paper from the chicken. Hold the whole chicken or chicken pieces under running cold water and wash well. Remove any feathers that may still be attached. If you are cooking a whole chicken, you may have to remove the bag of extra parts that has been placed inside.

Place chicken in a large pot and cover the chicken completely with water. Cover the pot with a lid. Add salt and pepper to your taste.  (Check to see if more salt is added later when you use the chicken in a recipe.) Bring the chicken to a boil for about an hour and then reduce the heat to medium low and allow the chicken to cook. You will know the chicken is done when it is fork tender and coming loose from the bone.      Your chicken can be cooked in a crock pot and then shredded. 

Remove the chicken from the broth with a slatted spoon. Place it in a shallow pan to cool. Pull meat from the chicken bones with your hands to remove all skin and pieces of bone. Shred the chicken with your fingers as you pick it off the bone. You can shred it even more by using 2 forks held back to back. Run the forks through the chicken to shred it into fine pieces. 


Now you can either use it right away or place shredded chicken in freezer bags or boxes and place in the freezer until needed. Defrost the chicken when you are ready to use it in a recipe. BTW, every 8 ounces of raw chicken will yield about 6 ounces of cooked and shredded chicken. So now you know!

Wonton Taquitos

Mexican finger food at its finest -- crunchy, perfectly sized, and with an ideal calorie count at only 202 calories for 4 of these bad boys!! So good and SO easy to make! 

Curried Chicken Salad

Mmmmm... Curried Chicken...Need I say more?? 

Ingredients:

• 1/4 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani) 
• 1/4 cup fat-free mayonnaise 
• 1 tsp. lemon juice 
• 1 tsp. curry powder 
• 1/4 tsp. salt 
• 8 oz. cooked and roughly chopped skinless chicken breast 
• 1 cup halved red grapes 
• 1/2 cup finely chopped celery 
• 1/4 cup finely chopped onion 
• 1/4 cup sliced almonds 
• 1/4 cup finely chopped fresh cilantro 
• Optional seasoning: cayenne pepper 

Directions: In a large bowl, thoroughly mix yogurt, mayo, lemon juice, and seasonings. Add remaining ingredients and toss to coat. Chill before chewing, or just gobble it up! MAKES 4 SERVINGS

Nutritional Info: 1/4th of recipe (about 1 cup): 147 calories, 4.5g fat, 378mg sodium, 11.5g carbs, 1.5g fiber, 7g sugars, 17.5g protein -- PointsPlus® value 4

Source: Hungry Girl

BBQ Ranch Salad

This High in protein and low in fat BBQ Ranch Salad will have your

 family actually WANTING salad for lunch! 

Open Faced Meatball Sandwich

YES.......THIS IS UNDER 300 CALORIES!! WHOOO HOOOOO!! GO MEAT! 

Slow Cooker Chicken Thighs with Olives and Tomato Sauce

I love chicken, and as you all know I LOVE my slow cooker...put the two together and it's heaven!! 

Lunch Box Treats - 20 ideas for Wrap Fillings

Are your kids getting bored with the same old sandwiches for lunch day in and day out at School?  How bout you?  I know I am! Bread is fattening too - at least it sticks to MY butt! So, here are 20 different ideas on how to cure the sandwich blues! Get some variety in your life!! 

Pan-Fried Chicken

Pan-fried chicken is a healthy alternative to traditional fried chicken. Replacing some of the salt with spices like ginger, paprika, cinnamon, and nutmeg reduces the amount of sodium and pumps up the flavor. Make sure you read the full recipe below before making this dish, because it needs to chill in the fridge for a bit before cooking!

Southwestern Slow Cooker Chicken

  A simple, healthy and delicious chicken recipe for the slow cooker with just 6 ingredients. Nothing beats a slow cooker recipe, Throw all the ingredients in the crock pot, go to work, pick up the kids, and when you get home, dinner is done!!

Savory Turkey Burgers with Garlicky Mayonnaise

Now, I love me some turkey burgers and this recipe is very very good!! The best thing that I like about the turkey burger is that it is virtually grease free!!  I hate making burgers where there is about 1/8" of grease still in the pan. Imagine how much of that is still IN the burger itself!! YUCK!

Grilled Chicken with Corn Salsa

Ingredients: 

• 6 large chicken breast halves 

• 1/4 cup fresh lemon juice 

• 2 tablespoons olive oil 

• 1/4 red onion, chopped 

• 1 tablespoon grated lemon peel 

• 1 teaspoon ground cumin

 Corn Salsa: 

• 1 cup fresh corn kernels or frozen kernals, thawed 
• 1 large tomato, seeded, chopped 
• 2/3 cup chopped red onion 
• 1/2 cup chopped fresh cilantro 
• 2 teaspoons olive oil 
• 1 tablespoon fresh lemon juice 
• 1/2 teaspoon ground cumin
•  1/2 to 1 jalapeño pepper, seeded, minced 
• *Fresh cilantro sprigs (optional)  

Directions:

Place chicken in glass baking dish. Combine all remaining ingredients and pour over chicken; turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.

Spinach Stuffed Chicken Breasts

A gourmet low fat entree good for any occasion. 

Ingredients:
• 5 ounces frozen chopped spinach, thawed and squeezed dry (1/2 of a 10 ounce package)
• 1 scallion, finely chopped
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground pepper
• 2 slices Canadian bacon, cut crosswise into 1/4-inch strips
• 4 thin chicken cutlets (1 1/2 pounds)
• 2 tablespoons red wine vinegar
• Cooking Oil Spray
• 1 tablespoon low saturated fat margarine

Directions:
In a bowl, combine the spinach, scallion and Parmesan; season with salt and pepper. In a large nonstick skillet, cook the Canadian bacon over moderately high heat until lightly browned. Transfer the Canadian bacon strips to the bowl. Season the chicken cutlets with salt and pepper. Spread the spinach on the cutlets, fold in half and press to close. Heat the skillet with the olive oil cooking spray until hot. Add the chicken and cook over high heat, turning once, until cooked through, 6 minutes; transfer to a platter and keep warm. Add the vinegar to the skillet; cook for 30 seconds.

Chicken in Shells

This low fat pasta dish is wonderful with a green side salad. 

Ingredients: 
• 18 jumbo pasta shells
• 1 8-ounce package light cream cheese
• 3/4 cup skim milk
• 1/2 cup roasted sweet red peppers drained, chopped or one 4-ounce jar diced pimiento,
drained (no oil pack)
• 3 tablespoons grated Parmesan cheese
• 2 cups diced cooked chicken breast
• 1 10-ounce package frozen chopped broccoli, thawed and drained
• 2 tablespoons green onion, thinly sliced
• 1/4 teaspoon fresh ground black pepper

Directions: 
 Cook pasta shells according to package directions. Rinse with cold water; drain well. In a heavy small saucepan stir light cream cheese and 1/4 cup of the milk over medium-low heat until smooth. Stir in remaining milk. Stir in sweet peppers or pimiento and Parmesan cheese; heat through. In a large bowl stir together 3/4 cup of the sauce (place remaining sauce aside), the chicken, broccoli, onion, and black pepper.