Chili Spiced Chicken Salad


I’m starting something new! I hear this a lot, what do I make and I get bored with the same recipes. My thought on that is research what you love and make it part of your plan.

Great news!! I’m here to help you! I’m going to try and post a recipe everyday before noon and post will look similar to what you see so you can find it. If there is anything you want me to focus on let me know.

This is my favorite go to lunch meal.

Chili Spiced Chicken Salad

Makes 4 servings, about 1 1/2 cups each
Total time: 15 min
Container equivalents per serving: 💚❤️🍊

🌟Ingredients 🌟

3 TBSP low fat plain greek yogurt
2 TBSP fresh lime juice
1 tsp ground chili powder
1 tsp raw honey
3 cups chopped grilled chicken breast, boneless skinless
1/2 medium red onion, finely chopped
1/2 cup raw pumpkin seeds
8 large lettuce leaves. I use romaine
2 cups fresh baby spinach

🌟Combine yogurt, lime juice, chili powder and honey in small bowl; whisk to blend. Set aside; this will be the dressing.
🌟Combine, chicken, onion, pumpkin seeds and dressing; toss gently to blend.
🌟 Top 4 serving plates each with two lettuce leaves. Top evenly with spinach and chicken salad; serve immediately.

Recipe via Beachbody’s Hammer and Chisel nutrition guide. 💞

Cauliflower Grilled Chesse


cauil grilled cheese



  •  1 head of cauliflower,  cut into small florets and stem removed
  • 1 large egg
  • 1/2 cup shredded Parmesan cheese
  • 1 tsp Italian herb seasoning
  • 2 thick slices of white cheddar cheese


1. Preheat oven to 450F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.

2. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!).

3. Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. (If you don’t want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.) Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (like photo above; similar to as if someone had chewed it up and spit it back out.) If you’ve made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.

4. Add in egg, parmesan and seasoning. Stir to combine until smooth paste forms. Divide dough into 4 equal parts. Place onto large baking sheet lined with parchment paper or silpat mat. Using your knuckles and fingers, shape into square bread slices about 1/2 inch thick. Bake cauliflower bread for about 15-18 minutes or until golden brown. Remove from oven and let cool a few minutes.

5. Using a good spatula, carefully slide cauliflower bread off of parchment paper. Now you are ready to assemble your sandwiches. Normally I make grilled cheese sandwiches on a pan, but since the cauliflower crust is more delicate, I didn’t want to risk it breaking with too many flips on the stove. Instead, make 2 cauliflower sandwiches by adding a slice of cheese in between each pair of bread slices. Place sandwiches into toaster oven and broil for several minutes (5-10) until cheese is completely melted and bread is toasty. If you don’t own a toaster oven, you can also do this in the oven.

Adapted from The Iron You


stuffed chicken
Author: Amanda Finks
Serves: 2
    • 2 oz. fresh mozzarella pearls (or fresh mozzarella cut into ½ inch cubes)
    • ¼ cup thinly sliced fresh basil
    • 10 cherry tomatoes, halved
    • 2 tsp. balsamic vinegar
    • ½ tsp. salt, divided
    • ½ tsp. ground black pepper, divided
    • 1 medium zucchini
    • 1 medium yellow summer squash
    • 1 tsp. olive oil
    • ¼ tsp. Italian seasoning
    • 2 (6 oz.) chicken breasts
    • Optional: extra balsamic vinegar for serving
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, add the mozzarella, sliced basil, halved tomatoes, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Gently mix to combine. Set aside.
  3. Cut the ends off the zucchini. Cut it in half, lengthwise. Then, cut it into ½ inch slices (making a half moon shape). Repeat with the yellow squash.
  4. Tear off two long pieces of aluminum foil (about 1½ feet each). Divide the zucchini and yellow squash between the two pieces of foil, gathering the squash in the middle of each sheet.
  5. Drizzle the squash with the olive oil. Sprinkle the squash with the Italian seasoning. Then, sprinkle with a pinch of salt and pepper. Set aside.
  6. Place one of the chicken breasts on a cutting board and cover it with a piece of plastic wrap. Use a mallet to pound the chicken thin and flat (about ½ inch thickness throughout). Repeat with the other chicken breast.
  7. Divide the tomato mixture between the two chicken breasts. Arrange the tomato mixture in a strip 1 inch away from one of the edges of the chicken. Starting with the edge closest to the filling, roll the chicken around the filling. Use 2-3 toothpicks to secure the seam. Try to keep the toothpicks from sticking too far out of the chicken or else they could puncture the foil.
  8. Place the stuffed chicken breasts on top of the squash piles. Sprinkle each chicken breast with a pinch of salt and pepper.
  9. Bring the longest ends of the foil up over the chicken and roll them together. Then roll the short ends in, making sealed packets. Place the packets on a large baking sheet.
  10. Bake for 25 minutes, until the center of the chicken is 165 degrees F. Let them cool for 5 minutes.
  11. Drizzle the chicken with extra balsamic vinegar before serving.
To make on the grill:
Preheat the grill to medium-high.
Prepare the tomato mixture, squash, and chicken the same way except double up on the aluminum foil to provide more stability.
Place the foil packets directly on the grill grates. Cook for 20-25 minutes, until the center of the chicken is 165 degrees F. Let them cool for 5 minutes before opening the packets.
Serving size: 1 packet Calories: 324 Fat: 11.3 Saturated fat: 4.5 Carbohydrates: 10.8Fiber: 3.2 Protein: 47.4
Recipe via


Clean Stuffed Zucchini Boats











zuccini stuffed

  • 4 large zucchini, sliced lengthwise and middle scooped out and reserved.
  • 1 lb lean ground turkey *
  • 1/2 cup chopped red/yellow/green peppers in any combination
  • 1/2 cup onion, diced
  • 1/3 cup of water
  • 1 Tablespoon taco seasoning (*homemade recommend)
  • 1/2 cup shredded cheddar
  • 1/4 cup of parsley, chopped
  • 1/2 cup of mozzarella cheese, shredded
  • 1 green onion, sliced thin
  1. Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan.
  2. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
  3. In a large bowl, add beef, cheddar, parsley. Mix well.
  4. Spoon mixture into each zucchini boat.
  5. Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes.
  6. Remove, sprinkle mozzarella cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes. Top with green onions and serve.

Recipe via Katrina Runs for food

*Changes made to make recipe clean

21 Day Fix Broccoli Mac & Cheese

21 Day Fix Broccoli Mac & Cheese
 21 day mac and cheese

Yield: 8 servings

Serving Size: 1 1/4 cups per serving

Calories per serving: 334

Fat per serving: 13 grams



For the mac & cheese:
    • 6 cups cooked whole wheat elbow macaroni (about 3 cups dry)
    • 4 cups frozen broccoli florets, cooked and chopped smaller if they’re in large pieces (a 16 oz bag ought’a do ya)
    • 1 1/3 cup shredded Monterey jack cheese
    • 1 1/3 cup shredded sharp cheddar cheese
    • 1/8 – 1/4 tsp salt
    • 1 3/4 cup cauliflower puree
For the cauliflower puree:
  • 4 cups roughly chopped fresh cauliflower
  • 1/2 cup low sodium chicken broth


  1. Heat a pot of water on the stove to boiling. Lightly salt, then cook your pasta.
  2. While your pasta is cooking, steam your cauliflower – I have a steamer basket that I put over a pot of water on the stove, but you could also put the cauliflower in a microwave safe lidded container (I use a glass one if I’m doing this), put a few tbs of water in the bottom, cover and cook in the microwave for 5-7 minutes or so. Once that’s done, put it in a blender with the 1/2 cup of chicken broth and blend until it’s very smooth. Should only take a minute or two. Measure out 1 3/4 cups of the puree (there may be a little leftover).
  3. Once you’ve drained your pasta, put it back in the pot it just cooked in on the LOWEST heat setting, add the cauliflower puree, the cheeses, the broccoli and 1/8 tsp salt and stir until everything is heated through and the cheeses have melted. Taste it, if you feel like it needs that extra 1/8 tsp of salt then add it in and serve!


Container Equivalents: 1 1/2 YELLOW, 1 BLUE, 1/2 GREEN

Recipe via:


Clean Eating Dinner Idea: Baked Spaghetti


Baked Spaghetti Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour, 45 minutes
  • Yield: Serves 8 to 10

Save time on prep by chopping the onions and mushrooms while the sausage is cooking, and grating the cheese while the pasta is cooking.


  • 3/4 lb vermicelli pasta or thin spaghetti (**whole wheat pasta)
  • 1 lb bulk **Turkey or chicken sausage
  • 1/4 pound shiitake or cremini mushrooms, roughly chopped
  • 1 medium onion, chopped, about 1 1/2 cups
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 3 cups or 24 ounces of marinara or meatless tomato sauce* (**Homemade tomato sauce is best)
  • 1 1/2 cups water
  • 1 Tbsp Italian seasoning
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp olive oil plus more for greasing the casserole dish
  • 1 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1 cup ricotta cheese (**cottage cheese)
  • 2-3 cups shredded mozzarella cheese


1 Put a large pot of water on the stove on high heat. Add salt to the water, about 2 Tbsp for 6 quarts of water. While the pasta water is heating, continue with the next steps.

2 Break up the sausage into clumps into a large sauté pan. Turn the heat on, to medium. Slowly cook the sausage, breaking it up into smaller pieces with the a wooden spoon. The slow cooking will help the fat render out. Cook until the sausage is cooked through, no longer pink anywhere, and lightly browned. Remove the sausage from the pan with a slotted spoon and set aside. Drain the fat from the pan (not into your sink or you may clog it!)


3 Add the chopped onions and mushrooms to the pan. Increase the heat to medium high. Cook, stirring frequently, until the onions become translucent and the mushrooms have given up some of their liquid. Add the minced garlic and red chili pepper flakes, and cook a minute more.


4 Add the marinara sauce and the 1 1/2 cups of water to the pan with the onions and mushrooms. Add the sausage back to the pan.  Add the Italian seasoning and chopped parsley.  Bring to a simmer and reduce the heat to a very low simmer on the lowest simmer setting on your stovetop.  Cook for 10 to 15 minutes or so while you make the pasta.


5 By this time your pasta water in step one should be boiling. Add the pasta to the boiling water and cook, uncovered, at a rolling boil, for 5 to 6 minutes, al dente. Note that the pasta will continue to cook and absorb some of the sauce when it is in the casserole dish in the oven, so the pasta should be al dente. When ready, drain the pasta and rinse in cold water.


6 Place the cooled pasta in a large bowl.  Toss with olive oil, then the Parmesan, then 2 beaten eggs. It’s easiest to do this with your (clean) hands.

7 Preheat your oven to 350°F. Rub the inside of a 13×9 inch casserole dish (a Pyrex dish works great) with olive oil. Spread 1 cup of the sauce over the bottom of the casserole dish.


8 Place half of the pasta in an even layer in the casserole dish.


Cover with half of the sauce. Then dot the sauce with all of the ricotta cheese. Sprinkle half of the Mozzarella over the ricotta layer. Layer again with the remaining pasta, the remaining sauce, and the remaining Mozzarella.


9 Cover with foil and bake for 40 min at 350°F. Remove the foil and bake an additional 20 minutes uncovered. Remove from oven and let rest for at least 10 minutes before cutting into squares and serving.

Recipe Via:

**I made this recipe into a clean eating recipe for the 21 day fix meal plan

Honey Spiced Glazed Chicken

honey chicken


This delicious honey spiced glazed chicken is made with chicken thighs/breasts and cooked under the broiler. It’s sweet, spicy and oh so delicious!

Yield: 8 chicken thighs ( I use Chicken Breasts)

Prep Time: 10 minutes

Cook Time: 15 minutes per batch

Total Time: 25 minutes per batch


  • 1 package boneless skinless chicken thighs (you should get about 8 thighs per package) **** I use Chicken breasts*****
  • 2 teaspoons smoked paprika (regular paprika works well too but smoked brings more flavor)
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 teaspoon red pepper flakes (use less if you don’t like heat)
  • 1 teaspoon chili powder
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar

Source: Nutmeg Nanny


Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don’t worry about burning the chicken)

Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.

Take chicken out of oven and let rest for a few minutes before devouring. You don’t want to burn your mouth with all that hot honey glaze!

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 – 20 mins.

Sweet and Spicy Chicken (Paleo)

sweet chicken
Sweet and Spicy Paleo Chicken 
  • 2 ¼ cups almond flour(almond meal)
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh cracked pepper
  • 2 eggs
  • ¼ cup tapioca or potato starch *NEW INGREDIENT*
  • 1 lb chicken tenders
  • ¾ cup honey
  • ⅓ cup hot sauce (Franks or Tapatio work great)
  • ½ teaspoon garlic powder
  • Optional: yogurt or sour cream for dipping
  1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Trim any overhanging edges of the parchment paper.
  2. Place the almond flour, sea salt and fresh cracked pepper into a bowl and stir it together. Place the eggs in another bowl with a splash of water and whisk them.
  3. *STEP CHANGE*: Dip the chicken tenders, one at a time, into the tapioca or potato starch, then into the egg then into the almond flour. (Keeping one hand for the egg and one for the starch and flour makes this a lot less messy.) Lay the chicken tenders on the prepared baking sheet. Bake the chicken for 25 minutes, or until it is crispy and beginning to golden brown.
  4. *OPTIONAL STEP*: Let the chicken rest for 30-60 minutes in your fridge before you bake it. This step will help the crust to stick to the chicken.
  5. While the chicken is baking, prepare the sauce. In a small frying pan over high heat bring the honey, hot sauce and garlic powder to a boil then set it aside.
  6. When the chicken has finished baking remove it from the oven and turn the oven to broil. Dip each of the chicken tenders in the sauce then lay them back on the baking sheet. Save the extra sauce.
  7. Put the chicken back in the oven for 2-5 minutes for the glaze to caramelize slightly. Keep an eye on it to make sure it doesn’t burn.
  8. Baste the chicken with any extra sauce one they come out of the oven then serve immediately

Recipe via


21 day fix: Mexican Lasanga

bean lasanga!!!

1 Red and Orange Bell Pepper
1 Medium Onion
1 lb Lean Ground Turkey (I used extra lean ground venison this night.)
1/4 cup Southwest Seasoning (recipe from 21 Day Fix book)
Shredded Cheese – 6 blue containers worth
Fat Free Refried Beans – 2 Red Containers worth
2 Small Cans Diced Chiles
2 tsp Extra Virgin Olive Oil
12 Corn Tortillas
Dice and chop your peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.

Brown your ground meat in the skillet until almost done. Add chiles to meat and finish cooking through. Add cooked onions and peppers to meat mixture, along with southwest seasoning and 1/4 cup of water. Simmer for 10 minutes.
Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 6 tortillas. Spread with one red container of the refried beans. Spread 1/2 of the meat and vegetable mixture over the tortillas and beans.
Layer the remaining 6 tortillas on top of the meat mixture. Repeat spreading the refried beans and remaining meat and vegetable mixture.
Sprinkle 6 blue containers worth of shredded cheese evenly over the top.

Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.

Makes 6 Servings

Per Serving: 1 Red, 1 Yellow, 1 Green, 1 Blue

Recipe via: Clean Eating Meets Country Girl

21 Day fix: Mac and Cheese

Macaroni and Chesse: 21 day fix style
Serves 3
This creamy, cheesy macaroni will please even the pickiest of eaters. Get creative and add crumbled turkey bacon, wilted spinach, mushrooms and more. Mix and match cheeses to your palate. Goat cheese has a beautiful, robust flavor.
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 3/4 c cheddar cheese, shredded (or any cheese of your liking)
  2. 1 1/2 c whole grain penne, cooked (before draining, reserve a mug of the cooking water)
  3. 3/4 c plain Greek yogurt (I highly recommend Fage brand — tried and true!)
  4. 1/4 t onion powder
  5. 1/8 t garlic powder (I bump it up to 1/4 t because I LOVE garlic!)
  6. 1/4 t pink Himalayan salt
  7. black pepper to taste
  1. Return cooked pasta to pot on stove. Add a splash of the reserved cooking water.
  2. Add cheese and stir until fully melted.
  3. Add Greek yogurt and all spices.
  4. Stir until fully incorporated, adding cooking water to thin as necessary. Cheddar is naturally stringy when melting, so just add a splash of the water and it will turn into creamy goodness.
  5. Taste! Add additional salt and pepper, if desired.
  6. Serve and put in your belly.
21 Day Fix (per single serving)
  1. 1 blue
  2. 1 yellow
  3. 1/3 red
Great Tip
  1. Need more protein? Top with grilled chicken, crumbled bacon or ground beef.
By Jean Reed via