I have to admit I am not a huge salad eater. I got really burned out on salads awhile back and needed a salad break, but I am ready to bring the salad back!
Bring on the October Salad Challenge!! I am still struggling with weight loss and realized that I am probably not getting enough veggies each day so I am challenging myself to eat a salad a day in October. I do plan to try several different recipes to mix it up.
Omgosh! You will not BELIEVE how delicious my dinner was tonight!
You know when you really want to eat healthy, but then you really want Mexican food?!?!
I just found the answer, White Chicken Enchilada Bake. This recipe was so easy, delicious, and fits within the clean eating standards! That’s a win for me and my family!!
You HAVE to try this recipe!!!
White Chicken Enchilada Bake
2 1/2 cups shredded cooked chicken breast
1 cup canned petite-diced tomatoes, diced
3/4 cup plain nonfat Greek yogurt
1 (4 oz) can chopped green chilies
1 teaspoon taco seasoning
1/2 cup low-fat cottage cheese
1 cup white beans (such as great Northern)
6 high-fiber tortillas, cut into quarters
1 cup low-fat shredded mozzarella cheese
2 green onions, chopped
Preheat the oven to 375 degrees. Spray a 9 x 9 -inch baking dish with cooking spray. In a medium bowl mix the chicken with the tomatoes, yogurt, green chilies, taco seasoning, cottage cheese, and the beans. Place two of the cut tortillas on the bottom of the prepared baking dish, followed by the chicken mixture. Repeat the layers and end with the tortilla layer. Top with the mozzarella. Bake for 25 to 30 minutes or until the cheese is melted. Top with green onions.
Yields 8 servings
Nutritional Info Per Serving: 252 calories; 8 grams fat; 28 grams carbohydrates; 11 grams fiber; 4 grams sugar; 28 grams protein
I came across this recipe while scrolling Pinterest one day and I knew I had to make it! The hardest meal for me when it comes to eating clean is LUNCH! I am never inspired by any lunch recipes. So when I saw this I thought it would be the perfect lunch.
We are always looking for new recipes for breakfast that can double as a snack. These baked oatmeal cups are the perfect solution! I usually take the word oatmeal right out of the title since my kids think they don’t like oatmeal.. 😉 I just call them muffins and they are a HUGE hit! Plus my kids love that they can choose what toppings they like.
You can eat them like a muffin for an easy grab-and-go breakfast or you can eat them like oatmeal by simply putting in a bowl and stirring in a little warm milk. I store leftovers in the freezer, take one out the night before to thaw in the fridge and reheat in the microwave for about 60 seconds.
INDIVIDUAL BAKED OATMEAL CUPS- CLEAN EATING
makes 12 servings
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
Add in oats, chai seeds (if using), cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Line a 12 cup muffin tin with paper liners.
Divide mixture evenly into muffin tin cups. I used a 1/4 measuring cup, measure just a tad under 1/4 cup to make 12 servings.
Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.
Add the toppings…
We like strawberries, blueberries, chocolate chips, bananas or a mixture.