Shrimp Cobb Salad (Maintenance & Strict 30 modifications)

http://damndelicious.net/2014/03/19/shrimp-cobb-salad-cilantro-lime-vinaigrette/

Ingredients

Can be modified to be strict 30, remove corn and bacon, can substitute another protein and veggie

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
  
  
• 4 slices bacon, diced
  
  
• 2 large eggs
  
  
• 5 cups chopped romaine lettuce
• 1 avocado, halved, seeded, peeled and diced
• 1 cup canned corn kernels, drained
• 1/2 cup crumbled feta cheese
For the Cilantro Lime Vinaigrette
• 1 cup loosely packed cilantro, stems removed
• Juice of 1 lime
• 1 jalapeño, optional
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar 

Instructions

• To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place shrimp onto the prepared baking sheet. Add olive oil and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
• To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
• Serve immediately with cilantro lime vinaigrette.

Cilantro Lime Vinaigrette

Ingredients:
• 1 cup loosely packed cilantro, stems removed
• Juice of 1 lime
• 1 jalapeño, optional
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar 

Directions:
To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside. 

Chicken Tortilla Soup - Strict 30 & Maintenance Approved

Ingredients:
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
* (optional 1 C Dairy Free Cheese for Strict 30 or for Maintenance 1 C shredded low fat Monterrey cheese )



Directions:
In a large saucepan heat the vegetable oil. 
Add the onions and cook for 2 minutes. 
Once the onions have softened add the garlic and jalepenos and cook for another minute. 
Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. 
Once at a boil lower heat to simmer and add your chicken breasts. 
Cook the chicken for 20 to 25 minutes. 
Once chicken is cooked remove from pot. 

When cool enough to handle shred it and set it aside. 
Add lime juice and fresh cilantro to the pot. 
In a serving bowl add a mound of shredded chicken. 

Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.


Modified version of this recipe:http://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe.html?oc=linkback

Cilantro Lime Chicken (Crockpot & Stove Recipes) - Strict 30 Approved

Ingredients

• 1 pound chicken breasts
• 2 cups black beans, cooked, no salt added
• 1 red pepper, diced
• ½ cup onion, diced
• ¼ cup cilantro, chopped
• 2 Tbsp lime juice
• 2 serrano (or jalapeno) peppers, minced (optional)
• ½ cup low-sodium chicken stock
• 1 Tbsp cumin
• Optional toppings for serving: salsa, avocado, ezekiel wraps
• *brown rice- can be cooked ahead of time and frozen or cooked just prior to serving

Instructions

1. Place all ingredients in a large ziploc bag and freeze flat.
2. Prior to cooking, defrost over night in the refrigerator or under cold running water.
3. Dump contents into the crockpot. Add a little bit of water to the bag, shake it around and add to crockpot to help get some of the cilantro out if it sticks to the bag.
4. Cook on low 4-6 hours.
5. Shred chicken breasts and serve over rice, as is or in ezekiel wraps.

Shredded Chicken Crockpot Burrito Bowl/Wrap - Strict 30 Approved Meal

One serving of this "burrito bowl" is 500-600 calories (including shredded chicken marinade) and consists of:
-1 Cup Romaine Lettuce
-1 Cup Spinach leaves
-1/2 cup cooked Cilantro Lime Rice (my version of the recipe below)
-1/4 cup of any black beans
-5 ounces of slow-cooked shredded chicken (my version of recipe below)
-Guacamole (made with half an avocado, 1 tomato, 1/4 of chopped onion, some chopped jalapeño, juice from half a lime, 2 TBSP of fresh chopped cilantro, Himalayan pink salt and black pepper to taste).
-Avocado dressing (made with half an avocado, juice from half a lime, 1tsp garlic powder, 1/2 or 1 whole tomatillo, 1/4 or 1/2 of a jalapeño with seeds removed, 2 TBSP fresh cilantro. Blend in a blender and pour over salad).
-Eziekel Tortillas

Recipes:
To make cilantro lime rice:
Heat 2 cups organic brown rice and 2 TBSP coconut oil in a pan then add 2 TBPS chopped fresh cilantro and the juice of two whole limes, 1/4 tsp ground cumin, black pepper and Himalayan pink salt to taste and 4 cups water. Bring to a boil then cover with lid and simmer for 20-30 mins until cooked (depending on the rice you used).
Yields 8 servings of 1/2 Cup cooked rice each.

To make shredded chicken:
In a crock pot throw in 2 lbs raw boneless skinless chicken breast add 1/4 Cup or so of homemade zesty Italian dressing (1 cup balsamic vinegar, 1/4 cup olive oil, 1 tsp oregano, 1 tsp basil, 1 tsp parsley, 1/2 tsp Dijon mustard), add 3/4 Cup water, 1/2 TBSP chili powder, 1/2 TBSP minced garlic (dry or fresh) and 1/2 TBSP ground cumin. Cook for 5-6 hours on High in crockpot then fluff with a fork to create the shreds.
Makes approx 6-7 servings of 5 ounces each.

* The marinade remains in pot so thats a bulk of the calories that don't need to be counted however I did count them in my recipe and ended up with 600 calories for entire salad.

Eziekel sprouted grain wraps to make a burrito

Pad Thai with Chicken - Strict 30 Approved Meal

Ingredients:

1/2 c. Coconut aminos

3 garlic cloves

1/4 tsp fresh ginger
1 Medium yellow onion

Brown Rice pad Thai noodles / Brown Rice Fettuccine 

2 Tb Almond butter
Green onions
1/4 Lime

Marinate flattened chicken breasts for a few hours in the following:

1/2 c. Coconut aminos

3 garlic cloves

1/4 tsp fresh ginger

Then grill chicken until done

Cut up, set aside

Chop 2 small bunches of green onions and 1 med yellow onion

Boil brown rice pad Thai noodles or brown rice fettuccine style.

Sauce:

1cup coconut aminos

2 garlic cloves, 1/4 tsp fresh ginger 2 T almond butter. Cook until boiling and combined.

Sauté yellow onions until translucent

Add chicken and sauce stir to combine

Add cooked noodles

Stir and top with green onions

Serve with a bit of fresh squeezed lime on top. 

Chips and Salsa - Strict 30 Approved Snack

Ingredients:

Chips

Brown rice wraps

Extra virgin olive oil

Sea salt

Salsa

Container grape tomatoes

1/2 Onion

Cilantro

Chives

Jalapeno (remove seeds to reduce heat)

Garlic powder

Lime Juice

The chips are made from brown rice wraps, cut up and sprinkled with a little evoo and sea salt, and baked at 400 for about 5 minutes on each side, or until they reach desired brownness.

The salsa is made from tomatoes (I used almost a full small container of organic grape tomatoes), half an onion, cilantro,and garlic powder.

You can either place all in a food processor or blender and pulse until desired consistency, or mash and mix by hand.