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.

Seared Tuna Nicoise Salad -Strict 30 / Maintenance Approved

http://dailyburn.com/life/recipes/tuna-nicoise-salad-recipe/

Recipe below is maintenance. To modify for Strict 30 you need alter the dressing.

Serves 2
Prep time: 25 minutes
Cook time: 6 minutes

Per salad:

• 350 cal
• 17 g fat (4 g sat)
• 10 g carbs
• 523 mg sodium
• 3 g fiber
• 4 g sugar
• 38 g protein

Ingredients

2 ounces French green beans, trimmed
2 cups petite lettuce leaves
1/4 cup fresh basil leaves
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 mini cucumbers, sliced thin crosswise
4 radishes, sliced thin
2 hard-boiled eggs, cooled and sliced
Olive oil cooking spray
8-ounce tuna steak
1/4 teaspoon kosher salt
Fresh cracked black pepper
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon water
1/4 teaspoon maple syrup
1/2 garlic clove, minced
1 tablespoon extra-virgin olive oil
2 teaspoons capers

Preparation

1. Bring a medium pot of water to boil. Add beans and cook until bright green and crisp-tender, about 2 minutes. Drain and plunge beans into ice water. Drain and set aside.
2. Arrange lettuce, basil, tomatoes, onion, cucumbers, radishes, eggs and green beans evenly between two plates.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with salt and pepper. Add tuna to pan and cook until browned on the outside but still pink inside, about 2 minutes on each side. Cut thinly across the grain. Arrange tuna over vegetables.
4. To prepare dressing, combine lemon juice and the rest of the ingredients in a small jar with a tight fitting lid. Shake until well combined and drizzle evenly over salads.

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.

Crockpot Chicken Strips - Strict 30 approved

Time needed:
Prep time: 20 minutes
Cooking time: 2 1/2 hours
Serving Size/Yield: 6 servings


Ingredients

• 3 large chicken breasts
• 1 egg white
• 1/4 cup coconut
• 1/4 cup almond milk
• 1/2 cup almond flour
• 3/4 cup Ezekiel bread crumbs
• 1/2 tsp pepper
• 1/2 tsp coriander
• 1/4 tsp cumin
• 1/2 tsp garlic powder
• salt, to taste
• salad (optional)

Directions
Grease the slow cooker with coconut oil.
Whisk egg white and and almond milk together.

In a separate bowl add in flour and spices and mix.
Add breadcrumbs to a shallow bowl.

Cut chicken breast into long strips.
Dip strips into egg whit mixture.
Dip strips into flour mixture and dip back into egg white mixture.
Coat with breadcrumbs.

Lightly oil strips with cooking spray. Place next to each other in the slow cooker.
Season with pepper.Cook with lid for 2 1/2 hours on high.

Uncover and cook for 10 extra minutes so chicken will get crispy.

Serve over a fresh salad.