CHICKEN FAJITAS
Makes 4 servings, 2 fajitas each
Container Equivalents 2 Green, ½ Purple, 1 Red, ½ Blue
Ingredients:
1 tsp. chili powder
½ tsp. sea salt or Himalayan salt
½ tsp. ground cumin
½ tsp. garlic powder
2 tsp. olive oil, divided use
4 (5 to 6 oz) raw chicken breasts, boneless, skinless, cut into 1⁄2-inch strips
1 medium red (or green) bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 Tbsp. fresh lime juice
8 large romaine (or butter) lettuce leaves
½ medium avocado, thinly sliced
1 cup fresh salsa
Lime wedges (for garnish; optional)
Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large resealable plastic bag.
Add chicken, bell pepper, and onion; mix gently to coat. Refrigerate for 15 minutes.
Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
Empty contents of bag into skillet; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
Remove from heat. Add lime juice.
Evenly top lettuce leaves with chicken mixture, avocado, and salsa.
Garnish with lime wedges if desired.
Variations: Substitute beef sirloin for chicken and cook to desired doneness. Shrimp is also a perfect substitution for chicken; simply use 1 lb. peeled and deveined shrimp and add a flavorful ground chipotle chili powder instead of regular chili powder.
COBB SALAD
Makes 1 serving
Container Equivalents 3 ½ Green, 1 Red, ½ Blue, 1 Orange
Ingredients:
2 cups mixed salad greens
1 cup fresh spinach, cut into bite-sized pieces
½ cup sliced cucumber
½ cup sliced tomato
½ cup sliced carrots
1/8 avocado, cubed
1/3 cup cooked rotisserie chicken breast, skinless, boneless (3 oz)
1 hard-boiled large egg, sliced
sea salt or Himalayan salt and ground black pepper (to taste; optional)
Balsamic Vinaigrette dressing
Combine greens, spinach, cucumber, tomato, carrot, avocado, chicken, and egg in a large bowl; toss gently to blend.
Season with salt and pepper if desired.
Drizzle with dressing; toss gently to blend
TURKEY LETTUCE WRAPS
Makes 6 servings, 1 wrap each
Container Equivalents 1 Green, 1 Red
Ingredients:
1 ½ lbs. raw 93% lean ground turkey breast
1 tsp. garlic powder
1 tsp. ground cumin
½ tsp. sea salt or Himalayan salt 1 tsp. chili powder
1 tsp. paprika
½ tsp. dried oregano
½ medium onion, finely chopped
½ green bell pepper, finely chopped
¾ cup water
¾ cup tomato sauce, no sugar added (4 oz)
6 large lettuce leaves, washed, dried
1 medium tomato, chopped
1 cup chopped fresh cilantro
Heat large nonstick skillet over medium heat. Add turkey; cook, stirring frequently, for 5 minutes, or until no longer pink.
Add garlic powder, cumin, salt, chili powder, paprika, and oregano; mix well.
Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add water and tomato sauce. Bring to a boil. Reduce heat to low; cook, covered, for 10 to 12 minutes.
Top each lettuce leaf evenly with turkey mixture, tomato and cilantro
Recipe originally posted on the Team Beachbody Blog.
BALSAMIC STEAK SALAD
Makes 4 servings, approximately 4 cups each
Container Equivalents 3 Green, 1 Red, 1 tsp.
Ingredients:
4 (5 to 6 oz) raw extra-lean beef tenderloin steaks, trimmed (3⁄4-inch thick)
1 tsp. sea salt or Himalayan salt
½ tsp. ground black pepper
4 tsp. olive oil
½ cup balsamic vinegar
8 cups mixed salad greens
2 cups sliced red onion
2 cups cherry tomatoes, cut in half
Season steaks with salt and pepper. Set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add steaks; cook for 3 minutes on each side for medium rare, or to desired doneness.
Remove steaks from pan; keep warm by covering with aluminum foil.
Add balsamic vinegar to skillet. Bring to a boil. Reduce heat to low; gently boil for 3 to 5 minutes, or until vinegar thickens into a glaze.
Cut each steak into 1⁄4-inch thick slices. Set aside.
Place 2 cups of mixed greens, 1⁄2 cup onions, and 1⁄2 cup tomatoes on each serving plate.
Top with steak slices; drizzle evenly with balsamic glaze.
APPLE, FENNEL, AND ARUGULA SALAD IN A MASON JAR
(Makes 4 servings)
Ingredients:
4 cups warm water
¾ tsp. sea salt (or Himalayan salt), divided use
1 medium Granny Smith apple, cored, thinly sliced
½ cup apple cider vinegar
4 tsp. extra-virgin olive oil
2 tsp. raw honey
2 cups thinly sliced fennel
¼ cup toasted pecan pieces
4 cups baby salad greens
4 cups fresh arugula
Preparation:
1. Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.
2. Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.
3. While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
4. Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.
5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
2 green, ½ purple, ½ blue/orange
Recipe originally posted on the Team Beachbody Blog.
BLUE CHEESE, PEAR, AND SPINACH SALAD IN A MASON JAR
Makes 4 Servings
Ingredients:
4 cups water
½ tsp. sea salt (or Himalayan salt), divided use
2 medium pears, cored, thinly sliced
½ cup sherry wine vinegar
4 tsp. extra-virgin olive oil
¼ tsp. ground black pepper
½ cup fresh pomegranate seeds
3 Tbsp. toasted pecan pieces
8 cups baby spinach
2 Tbsp. crumbled blue cheese (or feta cheese)
Preparation:
1. Combine water and ¼ tsp. salt in a medium bowl; mix to dissolve salt.
2. Submerge pear slices in water. Let sit for 5 minutes; drain water. Set aside.
3. While pear is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and pepper in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
4. Evenly layer pears, pomegranate, pecans, spinach, and blue cheese on top of dressing in jars.
5. Serve immediately or cover and refrigerate for up to 2 days. Shake before serving.
1 green, ½ purple, 1 blue/orange
Recipe originally posted on the Team Beachbody Blog.