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I’ve been eating these for lunch for weeks… so easy and delicious!

You are going to LOVE it!

Enjoy! Xo Jen

Sweet Chili Chicken Lettuce Wraps

Ingredients:

• 1/2 c. sweet chili sauce
• 1/3 c. low-sodium soy sauce
• Juice of 1 lime, plus wedges for serving
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. Sriracha
• 2 tsp. freshly grated ginger
• 2 cloves garlic, minced
• 3 boneless skinless chicken breasts
• 12 leaves romaine or butter lettuce, for cups
• 1/2 red onion, thinly sliced
• 1 carrot, shredded
• 1 tbsp. freshly chopped cilantro

Directions:

1. In a large bowl, combine chili sauce, soy sauce, lime juice, oil, Sriracha, ginger, and garlic. Whisk to combine. Add chicken breasts to the bowl and toss with marinade.
2. Heat a large grill pan over medium heat. Add chicken breasts and cook until golden with grill marks and no pink remaining, 8 to 10 minutes per side. Transfer to a plate to let rest, then thinly slice.
3. Build your lettuce cups: Fill lettuce cups with chicken and garnish with onion, carrot, and cilantro. Serve with lime wedges on the side.

Alright… If you know me, you know how much I love to bring you recipes that you can grill!  And this one is so freaking good! 

It’s easy to throw together in a pinch which makes it a great meal for any night of the week. 

Added bonus, you got your veggies and protein all done in 1 shot!

Well friends, these took me a few times to master but they were so worth it!

Enjoy! Xo Jen

Strawberry Scones 

Ingredients:

• 1 cup fresh strawberries (cut into small pieces)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup sugar plus 1 tsp for topping
• 1/4 tsp salt
• 2 tsp baking powder
• 1/4 cup (half stick) frozen butter
• 3/4 cups 1% light buttermilk (cold)
• 1 tsp vanilla

Instructions:

1. Preheat the oven to 400F.
2. Measure out ¼ cup of sugar and remove 1 tbsp. Mix strawberries with 1 tbsp of sugar and set aside.
3. In a large bowl, mix all the dry ingredients including the remaining sugar.
4. Using the large holes of a cheese grater, grate the frozen butter into the flour.
5. Mix well with flour.
6. In a medium bowl, mix the buttermilk, and vanilla.
7. Using a fork, slowly stir the wet ingredients into the dry ingredients, until all the mixture is moistened. Do not overwork the dough.
8. Fold in the strawberries.
9. Line a cookie sheet with a silicone sheet or parchment paper.
10. Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Sprinkle with one teaspoon of sugar. Bake on the center rack for 18 minutes.
11. Remove and let them cool about 5 minutes before eating.

Enjoy!!

xo Jen!

Soft & Chewy Almond Chocolate Chip Cookies

INGREDIENTS:

• 2 cups (192g) almond flour
• 1/4 cup (28g) coconut flour
• 1 tsp baking soda
• 1/4 tsp course sea salt or kosher salt
• 1/4 cup (60g) ghee or coconut oil
• 1 cup (150g) raw coconut sugar
• 2 lg. eggs
• 2 egg whites
• 1 tsp pure vanilla
• 1 cup Lily’s or Know Better Foods dark Choc. chips

INSTRUCTIONS:

1. Preheat the oven to 350 degrees
2. Mix coconut oil/butter with coconut sugar
3. Add eggs and egg whites mixing well to combine
4. Add coconut flour, baking soda, salt, vanilla, and mix until well combined
5. Add almond flour and chocolate chips, mix well
6. Using a tablespoon measure, scoop onto the parchment-lined baking sheet, flatten slightly.
7. Bake for 12 minutes, turning once after six min.

Recipe Notes

There was no option in the nutrition analysis for sugar-free chocolate chips so the nutrition label for this recipe is assuming that you use regular mini dark chocolate chips.

If you are eating Paleo or wanting no refined sugar at all use the Know Better Foods chocolate chips,  or Lily’s Chocolate chips. Lily’s are now available at Stop & Shop, Whole Foods, and many other stores as well as on my Amazon Page.

These grilled veggie kabobs are one of our favorite grill recipes! It goes perfectly with your favorite protein and is so filling!

There is nothing like that grilled char on those veggies! Delish!!

Enjoy xo Jen

Grilled Veggie Kabobs

INGREDIENTS:

• 1 yellow squash
• 1 zucchini
• 8 ounces cremini mushrooms
• 1 small red onion
• 1 red bell pepper
• 1 green bell pepper
• 1 ear fresh corn, cut into 1-inch rounds
• Extra virgin olive oil
• Sea salt and freshly ground black pepper

DIRECTIONS:

1. Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar-sized chunks and thread them onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper.
2. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred.
3. Remove from the grill, season to taste!

Say what?! CABBAGE steaks?!

These are so tasty, don’t judge until you try!

They are super easy to put together and perfect for any busy weeknight, or a tasty weekend lunch!

Xo Jen

Grilled Cabbage Steaks

INGREDIENTS:

• 1 large head of cabbage, cut into ½”-thick rounds
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes
• Chopped cooked turkey bacon
• Crumbled blue cheese
• Freshly chopped green onions, for serving
• Ranch dressing, for serving

***Instead of ranch I prefer to use plain greek yogurt with dry ranch seasoning.

DIRECTIONS:

1. Heat grill over medium-high heat.
2. Brush cabbage steaks on both sides with oil and season with salt, pepper, and red pepper flakes.
3. Place on grill and cook until tender, about 5 minutes per side.
4. Top with turkey bacon, blue cheese, and scallions and drizzle with ranch dressing before serving.

We’ve been having fun with old-school hacks lately!

These Turkey Sloppy Joes were so good and definitely worth trying!

Enjoy xo Jen

Turkey Sloppy Joes

INGREDIENTS:

• 1 teaspoon olive oil
• 1 small white onion, diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 pound 94% lean ground turkey
• Salt and pepper
• ½ cup ketchup
• ¼ cup spicy low sugar BBQ sauce
• ½ tablespoon Worcestershire sauce
• ½ tablespoon red wine vinegar
• 1 teaspoon yellow mustard

INSTRUCTIONS:

1. Add olive oil to a medium skillet and place over medium-high heat. Add in the garlic, white onion, and bell pepper; saute for 5 minutes or until the onion is translucent. Transfer ingredients to a small bowl.
2. Next, add ground turkey to the skillet and season with salt and pepper; break up the meat as it cooks.
3. Once the turkey is cooked, add the onion/bell pepper mixture back in. Then add in ketchup, bbq sauce, Worcestershire sauce, vinegar, and mustard. If you like a little heat, add in cayenne pepper.
4. Stir well to combine and bring to a simmer, then reduce heat to low and cook for 10 minutes longer. If the sauce looks too thick, add in a tablespoon of water.

We’ve been sort of sick of Taco Tuesdays in our house so this week we tried enchiladas!

These are the BEST healthy chicken enchiladas that your whole family will love! Trust me!!

Enjoy xo Jen

The BEST Healthy Chicken Enchiladas 

Ingredients:

• 3/4 cup chopped white onion
• 3/4 cup chopped bell peppers
• 3-4 cloves of minced garlic
• 3 3/4 cup cooked shredded chicken
• 1/3 cup fresh cilantro, chopped
• 1/2 Tbs lime juice
• Whole Foods enchilada sauce
• 6 whole corn tortillas
• 1 cup shredded Monterey jack cheese
• Optional Toppings: avocado lime wedges chopped cilantro

Instructions:

Make your filling: 

1. Heat a large non-stick pan over medium heat and spray with olive oil cooking spray. Add your chopped onions and peppers and cook until softened, stirring occasionally.
2. Add your garlic and cook for a minute more, then add the shredded chicken and 3/4 cup of the enchilada sauce and heat through.
3.  Stir in the cilantro and lime at the end.

Make the enchiladas: 

1. Preheat oven to 350°.
2. Spray a 9X13 baking dish with olive oil cooking spray and cover the bottom of the dish with 3/4 cup of enchilada sauce.
3. Heat your tortillas. I like to put them in a stack on a plate then cover them with a damp paper towel and heat them in the microwave until hot, flipping the stack over about halfway through.
4. Fill each tortilla with a little over 1/2 cup of filling, then roll up and place each one seam side down in the prepared 9X13 dish.
5. Pour the remaining hot enchilada sauce over the enchiladas, making sure they’re completely covered.
6. Cover the enchiladas with the shredded cheese and bake uncovered in the oven for 15-20 minutes or until the cheese is just melted and everything is hot.

These were a huge hit on our house to change up our “Taco Tuesday”!

Plus, these Healthy Steak Fajitas are soooooo easy and quick to make!

Enjoy!  Xo Jen

Healthy Steak Fajitas

INGREDIENTS:

• Juice of 4 limes
• 2 tsp paprika
• 2 medium red bell pepper sliced
• 2 medium yellow bell pepper sliced
• 2 roma tomato diced
• 1 tablespoon olive oil
• 12 oz flank steak cut into 1-inch strips
• 8 6- inch whole wheat tortillas
• 2 cups baby spinach
• 8 tablespoons 2% shredded cheddar cheese
• 4 tablespoons low fat sour cream or plain Greek yogurt

DIRECTIONS:

1. In a medium bowl, combine lime juice, and paprika, add red and yellow bell peppers, onion, tomato, and mix well.
2. Heat olive oil over medium-high heat. Add bell pepper mixture and cook 7-10 minutes, stirring occasionally, until peppers are soft. Remove from pan.
3. Add flank steak to the hot pan and stir-fry 2-3 minutes or until desired doneness. Lay out tortillas. Divide spinach evenly among each tortilla, top with cooked vegetables and steak strips.
4. Top each fajita with 1 tablespoon cheese and 1/2 tablespoon sour cream before serving.

One of my daughters and I have been on a major baked potato kick lately!!!

You are DEFF going to want to give this loaded potato a try if you’re looking for something a little different!

Ingredients:

• 4 medium sized sweet potatoes
• 1/2 cup fat free Greek yogurt
• 1 tsp taco seasoning
• 1 tsp olive or canola oil
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 tsp chili powder
• 1/2 tsp paprika or smoked paprika
• 1/2 tsp cumin
• a pinch of salt
• 1-1/3 cups canned black beans, rinsed and drained
• 1/2 cup mild or spicy salsa
• 1/2 cup reduced fat Mexican cheese blend
• 1/4 cup chopped scallions or cilantro

Directions:

1. Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes) or bake about 45 minutes at 400°F.
2. Combine yogurt and taco seasoning in a small bowl, mix well.
3. Heat oil in a medium pot over medium heat.
4. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
5. Add black beans, stir to combine and heat through (about another 5 minutes).
6. Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
7. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.
8. Enjoy!