Chickpea Avocado and Feta Salad

Ingredients

• 1 can chickpeas, rinsed and drained
• 2 avocados, diced
• 1/3 cup chopped parsley
• 2tbsp green onion, thinly sliced
• 1/3 cup feta cheese
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Combine all the ingredients in a large bowl and stir gently to combine, making sure not to mash the avocados and feta. 
2. Season with salt and pepper to taste.

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

Zuchinni Noodles in Avocado Cream Sauce with Shrimp and Cherry Tomatoes - Strict 30 Approved

Ingredients:

2-3 Zucchini

2 avocadoes (peeled and halved)

2 large cloves garlic (chopped)

1 package fresh basil (chopped)

4 tbsp olive oil

2 tbsp lemon juice

½ - 1 bag cooked shrimp (1/2lb – 1 lb)

1 cup cherry tomatoes (halved)

Sea salt

Crushed red pepper flakes

Directions:

• In a food processor or blender mix avocadoes, garlic, basil, lemon juice and add olive oil until consistency is creamy and just slightly thinner than a guacamole. Add sea salt and red pepper flakes to taste. Fold in the cherry tomatoes and set aside.
• Sautee shrimp in a little olive oil, and sea salt (can add any other seasonings you would like). Remove them from pan and set aside.
• Use spiralizer to shred zuchinni into noodles and sauté for about 2-3 minutes. Mix the sauce into the noodles in the pan and plate. Top with shrimp and Enjoy!

Makes about 4 servings

Between 500-550 calories per serving depending upon how much shrimp on top.

Chicken Avocado Burritos - Strict 30 Approved

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 4

Ingredients

2 cups cooked and shredded chicken (or 2 chicken breasts, salt and pepper- to taste, 

1 Tablespoon mustard (I use vegan mustard), 

1 Tablespoon olive oil

1 cup grated cheese (I use go veggie mozzarella)

1 avocado -diced

2 Tablespoons cilantro-chopped

4 large tortillas

1 Tablespoon oil – I use sunflower

Instructions

Heat 1 tablespoon olive oil in a frying pan, place chicken breast sprinkled with salt and pepper and roast for about 5 minutes on each side.Spread 1 tablespoon mustard over the chicken, add about ¼ cup water add cook

covered for a few more minutes.

Cut cooked chicken into thin stings.

Mix the chicken, cheese, cilantro, and the diced avocados.

Spread 1 tablespoon sour cream on each tortilla, add ¼ of the mixture, form a roll.

Heat 1 tablespoon oil into a pan and place all tortillas (I use Ezekiel wraps) on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the tortillas are golden

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.

Open-Faced Chicken Sandwiches - Strict 30 Approved Meal

Ingredients:

• 2 slices whole grain bread or 1 whole grain wrap
• 1/3 avocado sliced
• Slice fresh romaine lettuce
• ¼ cup alfalfa sprouts
• 1 slice red onion
• 1 tomato slice
• 1/8 tsp. chili powder, 1/9 tsp. paprika, 1/8 tsp. garlic mixed together
• 5 ounces chicken breast cooked and shredded

1. Cook and shred chicken breast
2. Add season mix to chicken breast and stir well
3. Take bread/wrap add avocado on like a spread
4. Place lettuce down on top, then tomato and finely red onion
5. Put chicken on top
6. Add alfafa sprouts
7. Wrap up or
8. Close sandwich or make 2 open faced sandwiches