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Monthly Archives: June 2014

Fajita Chicken Stuffed Roasted Bell Peppers (Medifast)

Ingredients

  • 1 lbs chicken breasts
  • 1 packet McCormick Chicken Taco seasoning
  • 3/4 cup water
  • 1 each yellow, red, orange, and green bell pepper
  • 1 cup Mexican cheese, shredded
  • 1/4 c cilantro, chopped

Makes 4 servings.

Medifast Ingredients

  • 3 chicken breasts
  • 1/2 pack Medifast Fajita Seasoning
  • 1/4 cup water
  • 1 each red, yellow, and green bell pepper
  • 1/4 cup Mexican cheese, shredded
  • 1/4 cup cilantro, chopped

Makes 2 Lean and Green meals.

Fajita Chicken Stuffed Roasted Bell Peppers

1. Preheat oven to 400. Cut the tops off of the bell peppers then cut in half, forming two bowls. Remove the seeds. Place on a parchment paper lined cookie sheet and lightly salt each half. Cook for 10 – 15 minutes or until soft and staring to brown.

2. Preheat George Foreman Grill. Cook the chicken breast until cooked, about 2 minutes per side. OR cook the chicken in a large skillet over medium-high heat until cooked, about 5 minutes per side. Cut each breast into 1/4 inch wide strips, then into 1/4 inch wide chunks.

Fajita Chicken Stuffed Roasted Bell Peppers

3. If you used a George Foreman grill, add the chicken to a large skillet. Add the Chicken Taco or Medifast seasoning and the water. Bring to a boil and simmer until the water has evaporated, about 10 minutes if using McCormick, stirring occasionally. Stir in the cilantro.

4. Spoon 1/4 cup of chicken into each bell pepper half. If you have leftover chicken, divide evenly. Top with Mexican shredded cheese and bake for 5 minutes.

Enjoy!

Fajita Chicken Stuffed Roasted Bell Peppers

Based off of the recipe found on Coach Breanne

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Posted by on June 27, 2014 in Chicken, Medifast, Mexican

 

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Dieting

Chances are you noticed that I have a page devoted to Medifast Recipes. They’re actually the most popular recipes on this blog. I did try Medifast for a short period of time, as well as Nutrisystem.

Dieting is tricky. There is no universal “you’re guaranteed to lose weight on this plan!” or “lose weight without trying!” plan. Every diet effects everyone in a different way. I’ve created a new page devoted to my experiences with dieting, starting with Medifast and Nutrisystem. If you’re interested in learning about my experiences or want to read an honest review about Medifast or Nutrisytem, please visit my Dieting page. Over time, as I try other diets (if I try other diets), I’ll add my reviews to this page. If you have any questions about the diets or my experiences, please don’t hesitate to ask. I’m here to help : )

 
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Posted by on June 19, 2014 in Uncategorized

 

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Chopped Thai Chicken Salad

Ingredients

  • 4 chicken breasts
  • 1 bag of shredded cabbage
  • 1 large carrot
  • 1/2 cup fresh cilantro
  • 5 green onions

Thai Peanut Salad Dressing

  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp lime juice
  • 1/2 tsp fish sauce
  • 1/4 cup peanut butter or 4 tbsp PB2
  • 1/4 cup water or 1/2 cup water if using PB2

1. Cook the chicken: Grill the chicken over medium-high heat until cooked throughout, about 7 minutes per side. Or, boil the chicken in a pot of water for 15-20 minutes. Once the chicken is cooked, remove to a cutting board and cut into small pieces.

2. Wash, peel, and grate the carrot. Slice the green onions into thin, 1/4 inch pieces. Remove the stems from the cilantro and roughly chop the leaves.

3. In a medium bowl, combine the cabbage, carrot, cilantro, and green onions. Top with the chicken.

4. If using PB2, combine 4 tbsp PB2 and 1/2 cup water. Stir until smooth. In a small bowl, combine all ingredients and whisk until smooth.

You can either drizzle the dressing over a salad or toss the salad in the dressing then serve.

Enjoy!

Chopped Thai Chicken Salad

Based off of the recipe found on Pinch of Yum

 
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Posted by on June 7, 2014 in Appetizer, Asian, Chicken

 

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Thai Peanut Salad Dressing

Ingredients

  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp lime juice
  • 1/2 tsp fish sauce
  • 1/4 cup peanut butter or 4 tbsp PB2
  • 1/4 cup water or 1/2 cup water if using PB2

1. If using PB2, combine 4 tbsp PB2 and 1/2 cup water. Stir until smooth.

2. In a small bowl, combine all ingredients and whisk until smooth.

You can either drizzle the dressing over a salad or toss the salad in the dressing then serve.
Recipe created by Me! : D

 
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Posted by on June 7, 2014 in Asian, Sauce

 

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