Zesty Chicken Wraps

Zesty Chicken Wraps Courtesy of Neiman's Family Market

Courtesy of CanolaInfo

 

 

Serve With:
A tasty mixture of chicken and fresh ingredients, serve with a dollop of sour cream.

Servings: 6
Prep Time: 10 Min.
Cook Time: 8 Min.
Marinate: 15 Min.

What you need:

(click + to add ingredients to your shopping list)

+ 1/4 c. canola oil
+ 2 Tbsp. fresh lime juice
+ 2 cloves minced garlic
+ 1/2 tsp. ground cumin
+ 2 tsp. ground fennel
+ 1 Tbsp. grated lime peel
+ 2 tsp. chopped fresh mint
+ 2 Tbsp. chopped cilantro
+ 4 large boneless skinless chicken breast, cut into 1/2 in. strips
+ 6 small tomatoes, seed and chopped
+ 4 green onions, chopped
+ 1/2 English cucumber, diced
+ 6 flour tortillas
+ sour cream

What to do:

1. In large bowl, combine canola oil, lime juice, garlic, cumin, fennel, lime zest, mint and cilantro. Add chicken to bowl and toss and coat chicken pieces with mixture. Let stand 15 min.
2. In large non-stick frying pan cook chicken mixture over medium high heat for 6 to 8 min. or until chicken juices run clear.
3. Place chicken on wraps. Add tomato, green onion, cucumber and a dollop of sour cream. Fold and serve immediately.

Nutritional information does not include suggested side dishes.

Nutritional information:

Calories: 270;   Total Fat: 13g;   Saturated Fat: 2g;   Cholesterol: 45mg;   Total Carbs: 26g;   Fiber: 4g;   Sodium: 560mg;  

Crock Pot French Onion Soup

Taken from Taste of Home Slow Cooker

Ingredients

• 1 large sweet vidalia onion, thinly sliced (4 cups)
• 1/4 c. butter, cubed
• 2 can (14.5 oz each) beef broth
• 2 tbs. Sherry or additional beef broth
• 1/2 tsp. pepper
• 4 slices French bread (1/2 in think), toasted
• 4 slices provolone cheese

Directions

1. Place onion and butter in slow cooker coated with cooking spray. Cover and cook on low about 6 hours or until onions are tender.
2. Stir in broth, sherry and pepper. Cover and cook on low for 2-3 hours or until heated through.
3. Ladle soup into oven proof bowls. Top each with a slice of toast and cheese. Broil 4-6 inches from the heat for 2-3 minutes or until cheese is melted. Serve immediately.

**You may want to add more salt depending on taste. I found I needed it.******
Serves 4

Slow Cooker Lasagna

Taken from Taste of Home Slow Cooker

Ingredients

• 1 lb. ground beef or turkey
• 1 medium green bell pepper-chopped
• 1 medium onion-chopped
• 1 jar (26oz) herb and garlic pasta sauce
• 4 c. (16 oz) shredded mozzarella cheese
• 1 carton (15oz) ricotta or cottage cheese
• 1 tbs. Italian seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 no cook lasagna noodles
• 2 tbs shredded parm cheese

Directions

1. In a large skillet, cook the beef, green pepper and onion over medium heat until no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine mozzarella and ricotta cheese, and all seasonings.
2. Spread 1 c. meat sauce in an oval 3qt. slow cooker. Break one lasagna noodle into 3 pieces. Layer 1-1/3 noodles, 2/3 c. meat sauce, and 1 c. cheese mixture in slow cooker. Repeat layers twice. Top with remaining sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
3. Sprinkle with parm cheese. Cover and cook 15 more mins. Let stand for 10 minutes before cutting.

***SPRAY INSERT WITH OIL TO MAKE CLEAN UP EASIER******

Other Freebies

You can also find some free fitness videos by going on to Itunes and clicking where it says free on Itunes. There is one in there from the girl who writes some of the best recipes for www.skinnytaste.com. One of my favorite low cal websites!

Curious about Zumba??

Here's a great link to the basic steps and a few routines that you can easily access for free from youtube. Enjoy!
http://www.squidoo.com/100-zumba-workouts

50 Ideas for Losing Weight

50 ideas for Losing Weight Courtesy of Reader's Digest

Which ones do you currently do? Which ones could you add in slowly, maybe one or two each week to see small changes?

Dr. Pepper Rib recipe

Here it is, and so delicious! Courtesy of Men's Health Magazine. We usually pair it with homemade light potato salad, regular salad, baked beans, or corn :)


Serves 4

Ingredients:
2 racks baby back ribs
1 (2L) bottle Dr. Pepper
1/4 c. salt
1 tbs. chilli powder
1/2 tbs. canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 c. ketchup
2 tbs. worcestershire sauce
2 tbs. cider vinegar
1/8 tsp. cayenne pepper

Directions

1.

Place the ribs in a large baking dish. Pour in Dr Pepper to cover them, reserving at least 1/2 cup for the sauce. Add the salt and soak the ribs in the fridge overnight (or at least 2 hours).

2.

Heat the oven to 350°F. Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.

3.

For the barbecue sauce, heat the oil in a saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant, and add the ketchup, Worcestershire, vinegar, cayenne, and 1/2 cup of Dr Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.

4.

Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky. Remove, and brush on more sauce.