8 oz. of chicken breast (no antibiotics added)
Cajun seasoning to taste
1 bag of organic Romaine lettuce
¼ cup of Parmesan cheese
½ cup or more depending on taste of a light Caesar dressing
½ cup of croutons (optional)
Cut fat off chicken breasts and slice into bite-size pieces. Sprinkle heavily with Cajun seasoning. Spray a skillet with vegetable spray and sauté chicken until done about 10 minutes over medium-high heat. Fill a bowl with Romaine, add Parmesan cheese, and enough light Caesar dressing to coat. Add hot chicken and if you want, croutons. Enjoy!
2 TB of light in sodium soy sauce
2 TB of orange juice
½ tsp. of lemon juice
1 TB of olive oil
1 TB of ketchup
½ tsps of oregano
1 clove of garlic, minced
1 TB of parsley
¼ tsp of pepper
Put all the ingredients in a large zip lock bag and shake to mix well. Place the fish in the bag and marinate 1-3 hours in the refrigerator turning over ½ way through. Place tinfoil on a broiler pan and broil the fish 8 mins. on each side or 10 mins. on each side on a 350 degree grill. Serve with your favorite mashed or riced veggies. Bon appétit!
3 skinless chicken breasts with any fat trimmed off
2, 15 oz. cans of petite, no salt added diced tomatoes w/ green peppers and onions
2, 15 oz. cans of low sodium black beans rinsed and drained
1, 8 oz. can of no salt added tomato sauce
1 cup of salsa, whatever kind you like
Place the chicken breasts in the crock-pot and cover with the remaining ingredients. If you like spicy food, add 1 small can of green chilies. Cook for 6 hours on low. Shred the chicken and add a cup and a half to each bowl. Add a dollop of reduced fat sour cream and a pinch of reduced fat, shredded cheddar cheese to each bowl. Enjoy!