Buffalo Chicken Quinoa Salad
Ingredients:
Salad
Instructions:
1.In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.
2.While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
3.Heat a medium size skillet over medium high heat Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.
4.When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired (I ended up using all of the dressing, but we like things extra saucy) toss well. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.
Spaghetti Squash Lasagna
Ingredients:
Instructions:
Garlic Lime Shrimp
Servings: 4 of 1 red, 1 tsp
Ingredients:
Instructions:
Turkey Sriracha Lettuce Wraps
Ingredients:
Instructions:
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Ingredients:
Salad
- 1 cup quinoa
- 2 cups water
- 3/4 pound boneless skinless chicken breast, cut into bite size pieces
- 1 cup broccoli florets
- 3/4 cup shredded carrots
- 3/4 cup shredded cabbage
- 1/2 cup blue cheese crumbles, plus more for garnish
- 4 green onions chopped, save half for garnish
- 1/3 cup olive oil
- 1/2 cup hot sauce (I recommend Franks)
- 1 teaspoon seasoned salt
Instructions:
1.In a fine-mesh strainer, rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.
2.While the quinoa is cooking make the buffalo sauce dressing and cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.
3.Heat a medium size skillet over medium high heat Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.
4.When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired (I ended up using all of the dressing, but we like things extra saucy) toss well. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.
Spaghetti Squash Lasagna
Ingredients:
- 1 large spaghetti squash (about 600 grams)
- 1 pound Italian sausage
- 1⁄2 yellow onion, diced
- 1 cup pizza sauce (no sugar added)
- 1 teaspoon dried basil
- salt and pepper, to taste
- 3 eggs, whisked
- optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions:
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
- Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
- Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
- Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
- Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
- Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
- Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
- Let rest for 5 minutes before serving.
Garlic Lime Shrimp
Servings: 4 of 1 red, 1 tsp
Ingredients:
- 1 tbsp coconut oil
- 1 lb shrimp peeled and de-veined
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 clove minced garlic
- juice of 1 lime
Instructions:
- Combine everything into a bowl and mix well
- Sautee shrimp on med/high heat for 2 minutes per side until pink
Turkey Sriracha Lettuce Wraps
Ingredients:
- 2 tsp. coconut oil (or olive or grapeseed oil)
- 1 lb. lean turkey chop meat (or could use chicken chop meat or beef )
- 1 TBSP . fish sauce
- 1–2 TBSP. Sriracha sauce (depending on how much heat you like) First time I made this I actually used the Chinese garlic chili sauce (like the one on restaurant tables at Chinese places) and it came out just as awesome
- 1 TBSP. water
- zest from 1 large lime
- juice from 1 large lime (about 1 1⁄2 TBSP. juice)
- 1⁄4 cup thinly sliced green onion (I don’t like scallions so I opt to use 1⁄2 diced white/yellow onion)
- 1⁄2 cup chopped cilantro
- 1–2 heads iceberg lettuce (if using for lettuce wraps)
Instructions:
- Heat the oil in a heavy frying pan, then sauté the meat until it’s cooked through and starting to brown, breaking apart as it cooks.
- While meat cooks, mix together the fish sauce, Sriracha sauce, and water in a small bowl.
- Zest the skin of the lime and squeeze the juice. (You may need 2 limes to get enough juice, but only use the zest from 1 lime.)
- Thinly slice the green onions (or dice white/yellow onion) and chop the cilantro.
- When the meat is done, add the Sriracha sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat. Turn the heat off and stir in the lime zest, lime juice, onions and chopped cilantro.
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