So-Addicted Chicken Enchiladas

Ingredients

  • 1 teaspoon olive oil
  • 1 cup onion, chopped
  • 2 large cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1/3 chicken broth
  • 20 ounces cooked shredded chicken breast (original recipe calls for 9 ounces)
  • 1/4 cup cilantro
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • non-stick cooking spray
  • 3 low-carb whole wheat flour tortillas, 7-inch
  • 1 1/2 cup enchilada sauce (I used the whole can)
  • 1 cup shredded low fat Mexican cheese
  • Guacamole for topping

Instructions

  1. Preheat oven to 400 degrees.
  2. In a  medium skillet, heat the olive oil over medium-high heat.  Add onions and garlic on low until soft, about 2 minutes.
  3. Add the tomato sauce, chicken broth, cooked chicken, cilantro, chili powder, cumin, oregano, and salt.  Simmer until the flavors blend and the sauce reduces; 4 to 5 minutes.  Remove from heat.
  4. Spray 9×13 glass baking dish with non-stick spray.
  5. Put 1/3 cup chicken mixture into each tortilla and roll it.  Place on baking dish seam side down.  Top with sauce.  The top with cheese.
  6. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.  Top with Guacamole.
  7. Yield 8 enchiladas.

Source:  Bethany Fehr, Nutritionist.  http://222skinnytaste.com/chicken-enchiladas/

Spinach, Chicken, & Pasta Salad

Ingredients

  • 5 ounces chicken breast grilled
  • 1.5 ounces bowtie pasta dry
  • 4 cups spinach
  • 1/4 cup water chestnuts, drained
  • 2 tablespoons dried cranberries
  • 1 clementine orange
  • 2 tablespoons slivered almonds
  • 1 teaspoon sesame seeds
  • Green onions, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon coconut aminos
  • 1 tablespoon orange juice
  • 1/2 tablespoon honey
  • 1/2 tablespoon white wine vinegar
  • 1 teaspoon ginger
  • 1/2 teaspoon garlic
  • 1/4 teaspoon cornstarch
  • Dash sea salt
  • Dash ground black pepper

Instructions

  1. Grill chicken.  Cook pasta.
  2. Blend all dressing ingredients together in a blender until smooth.
  3. Toss spinach, grilled chicken, cooked pasta, water chestnuts, cranberries, oranges, and almonds together in a bowl.  Drizzle with dressing and garnish with green onions and sesame seeds.

Source:  Bethany Fehr

Greek Chicken Salad Pitas

Ingredients

  • 2 cups romaine lettuce, sliced
  • 1 cup roasted chicken breast, chopped
  • 2/3 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 feta cheese crumbles
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons roasted red bell pepper hummus
  • 2 (6-inch) whole wheat pitas, cut in half

Instructions

  1. Combine lettuce, chicken, cucumber, red onion,, and feta cheese in a large bowl.  Add lemon juice, olive oil, salt and pepper.  Toss gently.
  2. Spread 1 1/2 tablespoon hummus inside each pita half; spoon salad mixture evenly into halves.  Serve immediately.  Yield:  4 servings

Source:  Bethany Fehr, Nutritionist

Shredded BBQ Chicken Sandwiches

Ingredients

  • 25 ounces chicken breast
  • 5 tablespoon water
  • 1 1/4 cup BBQ sauce, Stubb’s Original
  • 10 whole hamburger buns, Sandwich thins
  • 500 grams Avocado, sliced

Instructions

  1. Place chicken, water, BBQ sauce in a crock pot.  Cook on low for 4 hours.  Shred with fork and serve on toasted Sandwich Thins with sliced avocado.

Source:  Bethany Fehr, Nutritionist

Apple Cinnamon Protein Pancakes

Ingredients

  • 1/2 cup Kodiak Power Cakes or Gluten Free Mix
  • 1/2 serving vanilla whey protein powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsweetened almond milk
  • 2 large egg whites
  • 1/4 of a banana, mashed
  • 1 teaspoon pure vanilla extract
  • 1/4 cup grated apples

Toppings

  • 1/4 cup non-fat plain Greek yogurt (Stevia added if wanting more sweetness)
  • 1 tablespoon pecans
  • 2 tablespoons Walden Farms Pancake syrup

Instructions

  1. Preheat skillet or griddle to medium heat.
  2. Mix the Kodiak cakes, protein powder, cinnamon, and nutmeg together in a bowl.  Set aside.
  3. In a separate bowl, whisk the milk, egg, banana and vanilla together.
  4. Add to the dry ingredients and mix until just combined.  Fold in the grated apples.
  5. Spray griddle with zero-calorie cooking spray.
  6. Using a 1/4 measuring cup, pour batter onto griddle.  Once bubbles form on the top, ip.  Top with Greek yogurt, syrup & pecans.
  7. Makes 2 Servings.  3 pancakes per serving.  290 calories- 8F/30C/24P

Source:  Bethany Fehr

Buffalo Chicken Wrap

Ingredients

  • 1 whole grain tortilla
  • 2 ounces check breast, cooked and shredded
  • 1/2 tablespoon Frank’s Hot Sauce
  • 1/4 cup broccoli slaw
  • 1/2 celery stick, diced
  • 1/4 cup tomatoes, chopped
  • 1/4 avocado, diced
  • 1 tablespoon red onion, diced
  • 1 tablespoon feta cheese crumbles
  • 1 tablespoon low fat sour cream

Instructions

  1. In a bowl, combine chicken and hot sauce.
  2. Lay tortilla out.  Add chicken, then layer all remaining ingredients on top.  Roll up tight and enjoy!

Source: Bethany Fehr