OMG… This crockpot dish is so easy and so tasty, and is perfect to start at lunchtime for an easy dinner!
I just had to dig this one out of the archives for you guys! It wouldn’t be fair if I didn’t
Enjoy! xo Jen
Salsa Chicken
INGREDIENTS:
4 boneless, skinless chicken breasts (about 2 lbs total)* 2 cups favorite organic salsa Salt and pepper
DIRECTIONS:
Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.
Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well also.)
In a small bowl, combine spices. Season chicken with salt and pepper.
Set Instant Pot to Sauté setting and heat oil.
Once hot, add chicken breasts. Working in batches, sear chicken on both sides until golden, 3 minutes per side. Transfer to a plate and sprinkle both sides of chicken with spice mixture.
Turn off Instant Pot and add broth to the pot. Use a wooden spoon to scrape and deglaze the bottom of the pot.
Place trivet in the pot and arrange chicken on top. Lock lid and set to Pressure Cook on high for 5 minutes.
I had some sweet potatoes lying around and was craving a muffin. So I whipped these together and they came out amazing!!! And you can throw these into the blender with the oats, sweet potato, yogurt, protein powder, and blueberries and you are ready to bake!
Enjoy! xo Jen
INGREDIENTS:
1 1/2 cup old fashioned rolled oats 1 small sweet potato, cooked, peeled, & roughly chopped 1 cup plain yogurt – I used Siggi’s 4% 2 large eggs 2 scoops Vanilla Protein Powder 1 tablespoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 1 1/2 cup blueberries
DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit.
Add the oats to your blender and process until a flour forms (about 30 seconds).
Add the sweet potato, yogurt, eggs, protein powder, cinnamon, baking powder, baking soda, and salt and blend again until well combined and smooth. The batter will be very thick. Carefully stir in the blueberries. Or you can transfer the mixture to a bowl and stir in the blueberries that way.
Fill 12 greased muffin tins to 3/4 full.
Bake for 25-30 minutes or until a toothpick comes out clean.
If you want to have a quick crockpot dump and go recipe, this is the perfect one! Added bonus, you probably already have all of this stuff in your pantry!
It is full of protein and tastes sooo good! You are definitely going to want to add this to your weekly meal!
INGREDIENTS:
24 oz 1 1/2 lbs chicken breast 14.4 oz can diced tomatoes with mild green chilies 15 oz can black beans (rinsed and drained) 8 oz frozen corn 1/4 cup chopped fresh cilantro 14.4 oz can fat-free chicken broth 3 scallions (chopped) 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1 tsp cayenne pepper (to taste) salt to taste
DIRECTIONS:
Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crockpot.
Season chicken breast with salt and lay on top.
Cook on low for 8 – 10 hours or on high for 4 to 6 hours.
Thirty minutes before serving, remove chicken and shred.
Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
Serve over rice or tortillas and with your favorite toppings.
This meal requires literally no thought and barely any prep work. It has your protein, your vegetables, and your good fats! So you know you are getting what you need in your meal!
You have dinner ready in less than 20 minutes with this, so it’s perfect for those nights you are running short on time!
Low Carb Taco Salad
INGREDIENTS:
1 lb Ground beef or turkey 1 tsp Avocado oil (or any oil of choice) 2 tbsp Taco Seasoning 8 oz Romaine Lettuce (chopped) 1 1/3 cup Grape Tomatoes (halved) 3/4 cup Cheddar Cheese (shredded) 1 medium Avocado (cubed) 1/2 cup Green Onions (chopped) 1/3 cup Salsa 1/3 cup Plain Greek Yogurt
DIRECTIONS:
Heat oil in a skillet over high heat. Add ground beef or turkey. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef or turkey is browned and moisture has evaporated.
Stir taco seasoning into the ground beef until well combined.
Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef or turkey, Toss everything together.
Try this simple, quick and oh so good meatball recipe and I guarantee you will love it so much, that you and your family will want to eat these once a week!
These meatballs are so good by themselves, but they are even better on top of spaghetti squash!
**A little tip, if you want to have extra for leftovers for the week, double the recipe and once they are cooked pop them into the freezer for a quick and easy meal for those nights you are short on time!
Enjoy! xo Jen
10-Minute Turkey Meatballs
INGREDIENTS:
1 pound ground turkey 1/2 teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 teaspoons chopped fresh parsley 1 large egg 2 teaspoons sesame oil plus more to brush on top 2 green onions thinly sliced (or 2 tablespoons finely chopped white onion) salt + pepper to taste
INSTRUCTIONS:
Preheat broiler. Line a baking sheet with parchment paper and spray with cooking spray.
In a bowl, add ground turkey, cumin, oregano, onion powder, garlic powder, parsley, egg, sesame oil, and green onions. Gently mix until well combined.
Form the mixture into meatballs. Place on a lined baking sheet. Using a medium cookie scoop makes 15 meatballs, 1-inch in diameter.
Broil on HIGH for 10 minutes or until meatballs are cooked through.* Brush with more sesame oil on top for more flavor.
I toss mine with crushed tomatoes after and serve immediately… then freeze the rest for an easy leftover meal!
Taco Tuesday is a definite fan favorite around here! So why not load up on your veggies for dinner and save the carbs for dessert!
Enjoy xo Jen
Turkey Lettuce Tacos
INGREDIENTS:
1 pound extra lean ground turkey 1 small yellow onion diced 1 large green bell pepper diced 1 large red bell pepper diced 2 tablespoons chili powder 2 teaspoons smoked paprika 2 teaspoons cumin 2 teaspoons garlic powder 1 1/2 teaspoon salt more to less to taste 1 teaspoon pepper 1/4 cup water Bibb lettuce or any large-leafed lettuce
INSTRUCTIONS:
Spray a large nonstick skillet with cooking spray and heat over medium/medium-high heat.
Once hot, add in turkey, onion, bell peppers, and spices.
Cook, breaking up meat as you go along until meat is no longer pink and the veggies are tender.
Once the meat is almost fully cooked, stir in 1/4 cup water, and simmer until thickened.
Serve filling inside any large leaf lettuce of your choice.
These Veggie Spring Rolls and dipping sauce are SO good, it is impossible to have just one!
I brought these for a moms night in the past and surprisingly, they disappeared soo fast!!!
They are super easy, so delicious and the perfect appetizer!!!
Enjoy! xo Jen
Sensei Jens Veggie Spring Rolls
INGREDIENTS:
8 to 10 (10-inch) rice paper wrappers 5 green leaf lettuce leaves, torn into large pieces 1 cup matchstick carrots 1 cup shredded purple cabbage 1/2 English cucumber, seeded and cut into long matchsticks 1 avocado, halved, peeled, seeded and thinly sliced Kosher salt and freshly ground black pepper, to taste
FOR THE PEANUT SAUCE
1/4 cup creamy peanut butter 4 teaspoons reduced-sodium soy sauce 1 tablespoon freshly squeezed lime juice 2 teaspoons agave 1 teaspoon chili garlic sauce, or more, to taste 1 teaspoon freshly grated ginger
DIRECTIONS:
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, agave, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
This super yummy treat is low carb, full of protein and is ready in just a minute in the microwave! So when the rest of the family is woofing down a bunch of chocolate chip cookies or cake, throw this together quick to indulge in a guilt free dessert with them!
What I also love about these mug cakes, you can switch them up! So try different things like blueberries instead of chocolate chips!
Enjoy! xo Jen
Chocolate Chip Protein Mug Cake
INGREDIENTS: 1 scoop vanilla protein powder – I used Isagenix tri release vanilla 1/2 tsp baking powder 1 tbsp coconut flour 1 large egg 1/4 cup almond milk 1/4 tsp vanilla extract 1 tsp enjoy life chocolate chips
DIRECTIONS: Grease a microwave safe bowl or large mug with cooking spray and add the protein powder, baking powder, coconut flour, and mix well.
Add the egg and mix into the dry mixture. Add the milk of choice and vanilla extract- If the batter is too crumbly, continue adding milk of choice until a very thick batter is formed.
Top with chocolate chips and microwave for 60 seconds, or until just cooked in the centre.
