Healthy Eats

HEALTHY EATS (Reference Pinterst caterlogs)

Try some of these recipes, eat something new. Try theses Breakfast Toasts to start your day, there are 21 different types

There are a rannge of Smoothies to get your taste buds going and the best thing is the smoothies are made using 3 ingrediants

Smoothies are a great choice to have for Breakfast or even as a snack

There is also some great lunch combinations to try. They are very tasty and there is bound to be a combination that everyone likes

The best thing is these lunch ideas are healthy and take no time to make, so now there is no excuse to not have a healthy Lunch

There are also some different Snack choices to try, some you will know and some you won’t

Why not try them all, “ If it looks good, eat it” Try some healthy Carrot chips or some baked Brocoli Tots

There are some different choices for Dinner from Burrito Bowels to Thai Curry soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Easy Chicken Parmesan Wraps
Shared By: Two Healthy Kitchens
Yield: Four wraps

Ingredients
• 3 cups roughly shredded, cooked boneless, skinless chicken breasts (see note)
• 1 ½ teaspoons Italian seasoning (make sure yours is a salt-free blend)
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 1 cup your favorite marinara sauce
• ¼ cup finely chopped fresh basil
• 4 Flatout breads (we used Light Italian Herb)
• 1 cup shredded, reduced-fat Italian cheese blend
• Additional marinara sauce, warmed for dipping, if desired
Preparation

1. Place shredded chicken in a medium bowl. Add Italian seasoning, salt, and black pepper, and stir well to combine.
2. Add marinara sauce and basil to chicken mixture, and stir to combine again.
3. Optional: If you want your filling piping hot, you can microwave the chicken mixture at this point for about 60-90 seconds. (Even if you choose to skip this, your filling should still be pleasantly heated after the wraps are seared in the skillet in step 7. If you are prepping these as make-aheads, skip this optional step.)
4. Lay 1 Flatout flatbread on work surface, and sprinkle ¼ cup of cheese down the center, leaving a large border all around the cheese. Spread ¼ of the chicken mixture (about a heaping ½ cup) on top of the cheese.
5. Fold short ends of Flatout inward toward middle, and then fold long sides of Flatout inward toward middle, making a closed wrap.
6. Repeat with the remaining 3 Flatout flatbreads, dividing the remaining cheese and the remaining chicken mixture evenly among them.
7. Preheat a dry nonstick skillet over medium heat. Once preheated, add the wraps and cook on the first side until golden brown, about 1 ½ – 2 minutes. Flip wraps and cook on second side until golden, about another 1½ minutes.
8. Serve with additional marinara sauce for dipping.
Notes
Chicken: Nearly any boneless, skinless chicken breasts will work in this recipe, as long as they’re not overly flavorful from spices or marinades. Store-bought rotisserie chicken is a quick and easy option, or you can plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you have extra cooked chicken for this recipe without any extra work.

Make-ahead options: (1) As we detailed in the post, you can mix together the chicken filling up to a day ahead (although it’s best, if possible, to wait until the last minute to chop and stir in the basil). Store the filling, covered, in the refrigerator until continuing. (2) You can also go further in the process and add the prepared chicken mixture and the cheese to the Flatout flatbreads, and then fold the wraps and store, individually wrapped in the refrigerator, for about a day before searing and serving. (3) Lastly, you can make these entirely, including searing them in the skillet, and then store them individually in the refrigerator (for up to about 2 days) or the freezer (for a couple of months). Briefly reheat in the microwave before serving.

Grilled Lemon Chicken Flatbread Wraps, and That Golden-Hued
Evening Sky
thecozyapron.com/grilled-lemon-chicken-flatbread-wraps-and-that-golden-hued-evening-sky/
Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce
by Ingrid Beer
Yield: 4 wraps
Ingredients:
• 1 pound skinless, boneless chicken breasts (about 2 large breasts), cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon (about 1 tablespoon)
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads (you can use pita bread, as well)
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce (recipe below)
Preparation:
-Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic,
plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the
seasonings/spices very well to coat the chicken.
-Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the
chicken to marinate for about 20 minutes, or even overnight, if making ahead.
-When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and
drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8
minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to
rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set
aside.
-To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a
couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the
Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap” (you can even use some parchment
paper or foil to hold it all together, if you’d like).
Spicy Garlic Sauce Ingredients:
1/2
• ½ cup mayonnaise
• ½ cup sour cream or full-fat, plain Greek yogurt
• 3 cloves garlic, pressed through garlic press
• 1 tablespoon tahini
• 2-3 teaspoons sriracha (I used a lot more since I like mine spicy, so use your own judgement!)
• 1 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper (again, you can use more, if you like it spicier)
• ½ teaspoon lemon juice
Preparation:
-Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use
immediately, or keep in the fridge, covered. (I like to put mine in a plastic squeeze bottle, and keep any leftovers in
the fridge to use for other sandwiches, or as a tasty condiment.)

 

 

 

 

 

 

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Prep time
10 mins
Cook time
2 hours
Total time
2 hours 10 mins

Author: Lee Hersh
Serves: 4
Ingredients
For the Carnitas
• 1 pound pork loin (option to use chicken breast instead)
• 1 tablespoon minced garlic
• 1 tablespoons orange juice
• ⅓ cup lime juice
• 3 teaspoon cumin
• 2 teaspoons smoked paprika
• salt and pepper, to taste
• ¼ cup green chiles
For the Street Corn
• 1 can yellow sweet corn
• 2 tablespoons lime juice
• ½ tablespoon apple cider vinegar
• 2 tablespoons chopped cilantro
• ⅓ cup red onion, finely chopped
• ⅓ cup cojita cheese, crumbled
• ½ teaspoon paprika
• salt and pepper, to taste
Cilantro Lime Brown Rice
Other Ingredients
• Black beans
• 4-8 cups Romaine
• Lime wedges
Instructions
For the Carnitas
1. Place pork loin and minced garlic into your crock-pot and turn to high. Cook for 2-4 hours. Or turn to low and slow cook for 6-8 hours (for more tender pork!). Remove pork loin and shred with 2 forks. Place shredded pork into a large bowl and add in the rest of the carnitas ingredients and mix.
For the Street Corn
1. Mix together all ingredients in a medium size bowl.
For the Cilantro Lime Brown Rice
To Assemble Bowls
1. Place about 2 cups of romaine lettuce on the bottom of your bowl. Then add ¼ of the meat (4 oz.), about ¾ cups cilantro lime brown rice, ½ cup street corn, and ¼ cup black beans.
2. Serve with fresh lime and more cojita!
Nutrition Information
Serving size: ¼ Calories: 407 Fat: 18 Carbohydrates: 29 Sugar: 5 Fiber: 12 Protein: 32
3.4.3174

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