Hoisin-Chile Shrimp w/Green Beans & Walnuts

Ingredients:

1 Tbsp orange zest
1/4 c orange juice
2 Tbsp hoisin sauce
1 Tbsp tamari
1 tsp chili-garlic paste
1 tsp toasted sesame oil
3/4 lb green beans, trimmed and halved crosswise
1/2 lb medium shrimp, peeled and deveined
2 green onions, thinly sliced
2 Tbsp unsalted walnut pieces, toasted and chopped

Instructions:
In a small bowl, whisk orange zest, orange juice, hoisin sauce, tamari and chile-garlic paste; set aside.

In a large non-stick skillet or wok, heat oil on high. Add beans and stir-fry, stirring frequently for 4 minutes. Add 3 Tbsp of water and cook 4 more minutes. Add shrimp, green onions, and hoisin-chile mixture and stir-fry until shrimp are juicy and just cooked through, about 2 minutes. Top each serving with walnuts, divide evenly.

Beffy Lettuce Wraps

with Crisp-Roasted Fingerlings

This was surprisingly good.  I didn’t think I’d like it, but I did!

Ingredients:

• 2 tsp extra-virgin olive oil, divided
• 1 lb fingerling potatoes, scrubbed well
• 3/4 lb extra-lean ground sirloin (I just used the full pound)
• 1 Spanish onion, chopped (I always use less)
• 4 cloves garlic, minced (I usually use more)
• 1 tbsp ground cumin
• 1 tsp dried mint
• 1/2 tsp sea salt
• 8 large leaves red leaf lettuce, rinsed in cold water and patted dry (I used lettuce from my garden – any will work fine)
• 12 oz jarred quartered artichoke hearts in water, drained
• 1 green bell pepper, diced
• 2 Roma tomatoes, diced

Instructions:

1.     Preheat oven to 375°F. Line a large baking sheet with foil and drizzle with 1 tsp oil.

2.     Cut potatoes in half lengthwise; place on sheet and rub all sides lightly in oil. Place potatoes cut side down and bake for 30 minutes or until tops are browned and skin is shriveled.

3.     Meanwhile, in a large nonstick skillet, heat remaining 1 tsp oil on medium. Add sirloin and onion and cook for 5 minutes, stirring often. Add garlic, cumin, mint and salt and cook for another 2 minutes, stirring frequently, until sirloin is cooked through and onion is translucent. Remove from heat and drain mixture in a fine-mesh sieve; discard drippings.

4.     Add 2 lettuce leaves to each of 4 plates. Place sirloin mixture in center of each leaf, dividing evenly (about 2 oz each). Top each with artichokes, pepper and tomatoes, dividing evenly. Fold edges of each leaf over toppings. Serve with aside of finger lings.

Honey Jalapeno Chicken Wraps

This was my absolute favorite!

Honey Jalapeno Chicken Wraps

• 2 4 oz boneless skinless chicken breasts
• 1 tsp of coconut oil (worth the money)
• 1/2 tsp of garlic powder
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp finely minced fresh jalapeno
• 1 tsp of garlic powder
• 4 6 in whole wheat tortillas
• 4 tsp grated low fat cheese

1. cut chicken breasts lengthwise into strips
2. place coconut oil in skillet over medium heat; add chicken and sprinkle with garlic powder. Thoroughly cook chicken, remove from skillet* and set aside.
3. combine honey, mustard, and jalapeno in small bowl*
4. heat fresh skillet over medium heat and place a tortilla in the pan
5. heat the tortilla for 30 secs, flip, and add 1/4 of chicken and 1 tsp of cheese
6. when the cheese is melted, remove from the pan, roll up and serve with dipping sauce on the side*.
7. Repeat for the remaining tortillas

* I actually just put the dipping sauce in the skillet with the chicken & combined.

Fiesta Chicken

Ingredients:
* Non-stick cooking spray
* 2 4-oz. skinless, boneless chicken breasts
* 1/2 tsp. garlic powder
* 3/4 tsp. ground cumin
* 1 lime
* 1 10-oz. can low-sodium diced tomatoes with green chilies
* 2 Tbsp. shredded low-fat Mexican blend cheese
* 1 cup cooked brown rice
* 2 Tbsp chopped fresh cilantro

1. Coat a large ovenproof skillet with cooking spray and heat over medium-high heat.
2. Sprinkle both sides of chicken evenly with garlic powder and 1/2 tsp. cumin.
3. Cook for 6 minutes on each side until done. Remove chicken from pan and set aside.
4. Cut lime in half and squeeze evenly over chicken.
5. Add remaining 1/4 tsp. cumin and canned tomatoes to pan and cook for 1 minute.
6. Set rack 3 to 4" from heat source and preheat oven broiler.
7. Return chicken to pan. Spoon tomato mixture over chicken, sprinkle with cheese, and place under broiler for 2 minutes or until cheese melts.
8. Place 1/2 cup of rice on each play. Top each with chicken breast & garnish with fresh cilantro.

Chicken Enchilada Soup

from the P90X2 Nutrition Guide

So good!

Chicken BLT (Bean, Lettuce & Tomato)

with Smoky Tomato dressing

I didn't think I'd like this, but it was sooooo yummy!


Ingredients:

• 2 boneless, skinless chicken breasts
• 2 12oz Tomatoes 
• 1 C nonfat plain Greek yogurt
•  1 Tbsp Olive Oil
• 1 Tbsp White Wine Vinegar
• 1/2 tsp natural smoked sea salt (which I didn't have -so, I used 1/4 tsp smoked paprika & 1/2 tsp sea salt.)
• 1/4 tsp black pepper
• 1/4 C chopped chives 
• 1 large head Bibb lettuce, washed and dried well (I used the bag salad, the baby leaf stuff)
• 1 large cucumber, peeled, quartered and sliced into 1/2" thick pieces
• 1 15 oz can unsalted white beans (cannellini, great northern or navy), drained & rinsed

Instructions:

1. In a medium covered saucepan, bring 2 cups water to a boil (I salt the water).  Add chicken & reduce heat to low.  Poach, covered, until cooked through, about 15 minutes.  Remove chicken & set aside until cool enough to handle, about 5 minutes.  Cut into 1/2" cubes.
2. Prepare dressing: Quarter 1 tomato.  Add to a blender w/yogurt, oil, vinegar, salt and pepper.  Blend until smooth, about 30 sec.  Stir in chives.
3. Dice remaining tomato.  Divide lettuce, cucumber, beans, chicken and tomato among 4 plates.  Toss each salad with a quarter of the dressing.

Help for Pull Ups!

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Chin-Up Max

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