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Chicken Recipes


Chicken Pizzas


Chicken tenders- defrosted and pounded them between two sheets of plastic wrap. (6 ozs raw)









I used cooked tomatoes and added salt, pepper, fresh basil and parsley (It's in my garden) but if not I would just have used dry Italian seasoning to make the sauce. (about 1T per chicken piece)

I precooked the spinach in a dry skillet until wilted.
I sprayed a cookie sheet with pam.
I assembled it all on top of the chicken pieces (thin red pepper slices- one per piece of chicken, 1/4 cup mushrooms, 1/4 cup spinach cooked and 8 sliced olives and one oz cheese- spread 4) I cooked it at 350 degrees for about ~15 minutes. (I did not precook the chicken)
I also ate it with 1/4 cup raw cucumber slices.

This was ONE full lean and green + 1 serving healthy fat.











Braised Chicken and Vegetables
(it’ll make your house smell scrumptious  )
Ingredients:
1 cup kabocha squash
2 medium zucchini
1 cup of leeks
2 celery stalks
4 tsp. oil
36 raw chicken breasts
1.5 tbsp. paprika
2 tbsp. tomato paste
¼ tsp Salt
¼ tsp Pepper
Water
Directions:
Peel and roughly chop the vegetables.
Sauté the vegetables in the oil for a few minutes, and then add the chicken, tomato paste and spices.
Add water until the chicken and vegetables are just covered.
Cover and simmer for 1½ hours.

For 4 servings this yields, ~1 leaner, 1 healthy fat, 3 green, and 3 condiments






Asparagus bake

Ingredients
1 oz mozzarella cheese
1/2 cup cottage cheese
3 oz shredded chicken
1 cup  RAW asparagus (break off the large ends at their natural break.) 
Sriracha if desired

Mix together the first 3 ingredients with some salt and pepper. Add sriracha if desired.  Arrange asparagus in and then pour mixture over the top.  Bake at 400 degrees till melty and toasty brown at edges.  ~ 30 minutes.  
******Serve with an additional serving of veggies.  






Chicken lime avocado soup


10 sprays non-stick pan spray
2 - chicken breasts
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups green onions, finely chopped, divided
½ cup jalapeno
1 teaspoon minced garlic
1 cup Roma tomato, diced
3 - 14.5oz cans chicken broth
1/8 teaspoon cumin
1/2 teaspoon coarse kosher salt
6 ounces avocados, diced
1/2 cup cilantro,
finely chopped lime wedges

Directions: In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually)
Makes 4 servings Per serving 1/2 Leaner protein 1 fat 1 1/2 vegetables 3 condiments






Tangy Chicken and Broccoli 
(Serves 2)

18 oz chicken strips (or breast cut in strips boneless skinless) should yield 12 oz cooked (2 servings)

Chicken Broth mixture:
(In a bowl combine)
1/4 cup chicken broth (0.25 Condiments)
2 teaspoons light soy sauce (2 Condiments) 
1 clove garlic, minced (1 Condiment)
2 teaspoons olive oil (2 Healthy Fats)
1 Dijon mustard (3 Condiments)
1 pinch red pepper flakes (optional- if you use regular mustard)

3 cups broccoli florets (6 Greens)  

Directions: I started cooking the chicken from frozen.  Cook in skillet till 1/2 way cooked.  Pour off any juices/water in the pan.  Add chicken broth mixture and finish cooking chicken. 
While Chicken cooks: Cook broccoli for 4 minutes on Hi in the microwave.  Remove and when chicken is cooked add broccoli to skillet and stir. 

 Divide onto two plates and serve.   2 Servings with 1 Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat per Serving.


Turkey Meatloaf Muffins 

Ingredients:

  • 2 lbs (or ) Ground Turkey
  • 3 egg whites
  • 1/2 tsp cumin
  • 1/2 tsp thyme
  • 2 tsp mustard
  • 1 tsp pepper
  • 1/2 tsp red pepper/ Cayenne
  • 1 tsp salt
  • 2 tbsp garlic  (2 cloves minced)
  • 2 ribs of celery (finely chopped)

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray muffin pan with Pam.
  3. Mix all your ingredients together in one large bowl.
  4. Roll the mixture into balls and place in pan. Muffins should be about the size of a racquetball.
  5. Bake for 40 minutes.


Serving: Unknown:  Weight out 5 oz and count for 1 lean and 3 condiments.


Jasmin in 1 year
Click on pic to read her story

In a clinical study, the group on the Optimal Weight 5 & 1 Plan® lost 10x more weight than the self-directed group. Average weight loss on the Optimal Weight 5 & 1 Plan is 12 pounds





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