Cilantro Lime Chicken with Zucchini Noodles

Looking for a delicious meal made with a few clean ingredients? This is it!
This dish is made with spiralized zucchini, taco seasoned chicken, cilantro, lime, and avocado! I love all those light refreshing flavors! It's perfect for summer, ready in less than 20 min, gluten free and totally healthy!


I cooked the chicken in a skillet, but if you want to take advantage of the beautiful weather outdoors, season the chicken with taco seasoning and throw it on the grill! Dice up the cooked chicken.

Shortcut tip: use 18 oz of cooked breast meat from rotisserie chickens found at your local grocery store. Decrease the taco seasoning to 1/2 tsp to 1 tsp, depending on your liking. Sprinkle it on the chicken and zucchini noodles along with the lime juice and cilantro. Then add the diced avocado at the end.

A simple and delicious weeknight meal!


Cilantro Lime Chicken
with Zucchini Noodles

Ingredients:
1.5 pounds of boneless, skinless chicken breasts, chopped into 1" pieces 
(3 Leaner Leans)
4 1/2 cups spiralized zucchini noodles (9 Greens)
1/4 tsp garlic salt (1 Condiment)
1/4 tsp fresh ground black pepper (1/2 Condiment)
2 tsp taco seasoning (4 Condiments)
2 tbsp lime juice (3 Condiments)
1/2 cup fresh cilantro, chopped (1/2 Condiment)
4 1/2 oz avocado, diced (3 Healthy Fats)

Directions:
Spray a large skillet with cooking spray. Heat the skillet to medium-high heat and add the diced chicken breast. Season with taco seasoning. Cook until the chicken is lightly browned & cooked through. Once cooked through, transfer the chicken to a separate dish and set aside.

Spray the skillet with cooking spray and heat over medium high heat. Add the zucchini noodles & cook for 60 seconds stirring often. Add the chicken back to the skillet. Sprinkle the chopped cilantro & and add lime juice. Remove from heat & toss to combine. Season with garlic salt and black pepper. Divide into three equal portions (6 oz of cooked chicken and 1 1/2 cups of zucchini noodles). Add 1 1/2 oz of diced avocado to each serving. Enjoy!

3 Servings with 1 Lean, 3 Greens, 3 Condiments and 1 Healthy Fat per Serving


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Cauliflower Breakfast Casserole

Happy Mother's Day to all you beautiful Mamas out there!
I am blessed to be celebrating with my two special little boys and husband this Mother's Day! The weather will be wonderful this weekend which means lots of outdoor playtime and fun in the sun! But before we venture out and begin our day, we like to enjoy a hearty delicious breakfast!


This breakfast casserole is perfect for Mother's Day! It is full of turkey sausage, turkey bacon, eggs and cheese so it has tons of protein! What it does lack is breadcrumbs, but trust me... you won't miss it! Instead of bread crumbs, chopped up pieces of cauliflower florets are used. Say what? Yes!

I have seen cauliflower used to make pizza crusts, cheese sticks, muffins, and bread, so why not be a substitute for bread crumbs? By golly, the cauliflower makes this breakfast casserole delicious! Not to mention, this recipe is so easy to make! You could even prepare it ahead of time, refrigerate covered with foil and bake the next day!


Start off by browning the turkey sausage in a large skillet. Once it is cooked, weigh out 8 ounces because that's all you will need for this recipe. No need to drain the meat either because the drippings from the pan will caramelize the onions and cauliflower nicely!


Add two cups of cauliflower and 1/4 cup of chopped onions to the pan with sausage.


Then sprinkle this seasoning over the sausage cauliflower mixture as well as salt and pepper. I recently found out about these incredible tasting seasonings and now I am hooked! They are full of flavor without all the sodium, MSG, or gluten! The Feast Mode Asiago Jalapeno tastes awesome on eggs so I added it to this breakfast casserole. This post is not sponsored by them nor am I an affiliate, I just love them so much! Feel free to substitute with your desired choices of seasonings! 1/4 tsp of this seasoning is 1 Condiment.


Spread the sausage and cauliflower mixture in a 9 x 13 baking dish.


Add cooked turkey bacon.


We can't forget the cheese because cheese makes everything better! 
I used 2% Mexican style cheese blend because I love the blend of Cheddar, Monterrey jack, Colby and Mozzarella cheeses! Soooo good!


I used a combination of egg whites and large whole eggs to bulk up the casserole. Two cups of egg whites is one Leanest Lean while 3 eggs is one Lean. Big difference in volume! Talk about an all you can eat egg buffet when you use egg whites or egg beaters! One small carton of egg whites is what you will need for this recipe.


Combine the egg whites, large eggs, and unsweetened almond milk in a large bowl. Whisk until mixed well.


Pour the egg mixture over the sausage and cauliflower. Sprinkle remaining 1 cup of cheese on top.


Bake for about 40 to 45 min. Garnish with green onions if desired. Slice into 8 equal portions.

Baked casseroles can be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350 degrees for about 20 min or until heated thoroughly.


Look at those bits of turkey bacon and sausage! Soooo yummy! If you look closely, you can also see the chopped cauliflower. What a great way to sneak those veggies in if you have picky eaters!


Since a serving of this recipe is 1 Lean and 1/2 a Green, I served this with chopped zucchini, yellow squash, and cherry tomatoes cooked in the air fryer.


I sprayed them lightly with cooking spray and added Feast Mode Garden Veggie Seasoning. That's it! I cooked the squash at 400 for 12 to 14 min, adding the cherry tomatoes halfway through. A delicious quick and easy side dish that goes well with anything! I used Code ANDI25 to save 25% off my order.

Enjoy your weekend and remember... food does not have to be boring! Creating healthy, delicious food to help you along your weight loss journey!


Cauliflower Breakfast Casserole

Ingredients:
1/4 cup onion, chopped
2 cups cauliflower florets
or seasonings of your choice
1/4 tsp salt
1/4 tsp fresh ground black pepper
*6 slices turkey bacon, cooked and cut into pieces
2 cups 2% Mexican style shredded cheese
8 large eggs
16 oz egg whites or egg beaters
1/4 cup unsweetened almond milk

Directions:
Preheat oven to 350 degrees.
Lightly spray a 9 x 13 inch baking dish with cooking spray.
In a large skillet over medium high heat, brown turkey sausage.
Measure out 8 ounces of cooked turkey sausage with a food scale and return back to skillet.
Add cauliflower and onions; saute until caramelized.
Season with Feast Mode Asiago Jalapeno Seasoning, salt and pepper or seasonings of your choice.
Spread sausage and cauliflower mixture in prepared baking dish.
Sprinkle turkey bacon and 1 cup of shredded cheese 
on top of sausage and cauliflower.

In a large bowl, whisk eggs, egg whites and 
unsweetened almond milk together.
Pour egg mixture over sausage, cauliflower, bacon, and cheese.
Sprinkle remaining 1 cup of cheese on top.
Bake for 40 to 45 min or until eggs are set.
Let cool for 5 min. Garnish with green onions if desired.
Cut into 8 equal portions.

8 Servings with
1 Lean, 1/2 of a Green, and 1 Condiment per Serving

*Don't want turkey bacon? Increase the turkey sausage to 10 oz, cooked and add 9 eggs instead of 8.



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Garlic Parmesan Zucchini Noodles

Summer is coming! With Summer comes an abundance of delicious yummy veggies! One of my favorite summer veggies is zucchini! If you haven't tried zucchini noodles, then you are missing out! It is a great alternative to pasta without all the carbs and calories. Plus they are super duper easy to make!


My favorite way to spiralize is with my Paderno Spiralizer. I love this kitchen gadget and have had it for over 5 years! It is simply amazing! It makes spiralizing so quick and easy and clean up is a breeze. You can find them on Amazon.


Once you start spiralizing, zoodle dishes will be a cinch to throw together! This particular recipe is exceptionally easy to prepare, but it is also one of my favorites. A few added ingredients makes this dish light, refreshing and perfect for Summer!

Melt butter in a large pan and add fresh minced garlic. Then add zucchini noodles and tomatoes and cook for a few minutes. Add parmesan cheese, basil and seasonings if desired. Serve it with your favorite Leaner or Leanest Lean such as chicken breasts or shrimp. A super fast delicious Lean and Green meal! Enjoy!


Garlic Parmesan Zucchini Noodles

Ingredients:
1 1/4 cup spiralized zucchini (2 1/2 Greens)
1/4 cup cherry tomatoes, cut in half (1/2 Green)
1 tbsp light butter, such as Land O' Lakes 
light butter with canola oil  (1 Healthy Fat)
1 clove garlic, minced (1 Condiment)
1 tbsp Kraft grated parmesan cheese (1 Condiment)
1/4 tsp dried basil or fresh basil (1/8 Condiment)
1/8 tsp salt (1/2 Condiment)
dash of fresh ground pepper

Directions:
Heat a large pan over medium high heat.
Melt butter and add garlic. Cook garlic until fragrant.
Add zucchini noodles and tomatoes.
Cook until tender, about 2 to 3 min.
Do not overcook or the zucchini will get mushy.
Remove the pan from the heat. 
Add parmesan cheese and basil.
Season with salt and pepper, if desired.

1 Serving with 3 Greens, 1 Healthy Fat, and 3 Condiments
(Add your protein to complete your Lean and Green meal)



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Mexican Style Pizza


🇲🇽 ️Cinco de Mayo💃 is tomorrow, but we are celebrating early with this pizza! Mexican style pizza! Seasoned taco meat with shredded Mexican cheese, jalapenos and Trader Joe's Cilantro Dressing!


Don't have a Trader Joe's by you? Oh.... I feel so bad for you because this dressing is amazing and tastes wonderful on Mexican style dishes! It i s only 45 Calories and 2 grams of Carbs for 2 tbsp! What's not to love?


Spread a tbsp of the dressing on the pre-baked and cooled crust. Add seasoned taco meat, cheese, and jalapenos. Bake until cheese has melted. Top with green onions and more Cilantro Dressing! So delicious! A quick and easy dinner!

Click HERE to order my favorite pre-made cauliflower crusts! They are delicious and come in a variety of flavors that are approved on the 5 & 1 plan! Spicy Jalapeno, Sweet Red Pepper, Original Italian and now Plain! Only the Plant Based Italian isn't approved. The ENTIRE Lite crust counts as 1/2 a Lean and 3 Greens so stock up when you see specials going on because they last up to 9 months in the freezer!

Have a wonderful and safe weekend everyone!


Mexican Style Pizza

Ingredients:
1 Lite Cali'flour Foods Crust (1/2 Lean, 3 Greens)
1.5 oz 93% ground beef seasoned with taco seasoning 
(1/4 Lean)
1/4 cup reduced fat Mexican style cheese, shredded (1/4 Lean)
2 tbsp Trader Joe's Cilantro Dressing, divided (2 Condiments)
Green onions and jalapenos for garnish, if desired

Directions:
Preheat oven to 400 degrees. Place pizza on a pizza screen or vented pan. Bake for 10 minutes. Let cool for at least 10 minutes.
Spread 1 tbsp of Cilantro Dressing over crust. The dressing is thin so it doesn't need much! Sprinkle seasoned ground beef, cheese, and jalapenos over crust. Bake for 5 to 6 minutes or until cheese has melted. Garnish with green onions if desired and additional 1 tbsp of Cilantro Dressing.

1 Serving with
1 Lean, 3 Greens, and 2 Condiments for the entire pizza

The recipe calculations are based on the Cali'Lite crusts and not the traditional cauliflower crusts.


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