Slow Cooker Chili ♥

 I love making this chili in the fall it's got a kick to it with chipotle chilis! 

Ingredients ♥

1 Tablespoon olive oil

2 pounds lean ground beef

1 medium red or yellow onion, peeled and diced

2 cloves of garlic, minced

2 chipotle chili in adobo sauce, chopped (*add more for extra smokiness and heat)

2 (15 ounce) can’s dark red kidney beans, rinsed and drained 

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans diced tomatoes

1 (15 ounce) can light red kidney beans, rinsed and drained

1 (4 ounce) can chopped green chilis

1 cup beer or beef broth

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt 1/2 tsp pepper

1 teaspoon sugar

Directions ♥

Heat oil in a large sauté pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for 

Skinny Summer Fish Tacos ♥

 

With the quarantines in effect this year, a lot of people are doing stay-cations, or even backyard vacations! For a tropical twist on regular tacos, why not do skinny fish summer tacos outside on the grill! ♥

Yield  8-10 tacos 
Serving size 2 tacos 

Ingredients ♥

1 pound cod fish
olive for for drizzling
kosher salt and pepper
1/2 teaspoon red pepper flakes
1 lime
1 orange
8-10 corn tortillas, warmed
1 recipe Guacamole  see below

2 ripe avocados
1 shallot, minced
2 tablespoons cilantro leaves, finely chopped
1-2 tablespoons fresh lime juice ( or 2 limes) 
1/2 teaspoon sea salt
Freshly grated black pepper

Directions ♥

Cut avocados in half and remove the pit.  Scoop the flesh of the avocado into a mixing bowl.  Add the chopped onion, cilantro, lime juice, salt and pepper and mash with a fork until chunky and mixed.

1 recipe Fire Roasted Tomato Salsa see below

Makes 8 servings

Ingredients ♥

 Fire Roasted Tomatoes ( see recipe below) or if you want fast & easy 1 can (14 oz)
1 cup fresh cherry tomatoes, sliced in half
1/2 cup white onion, chopped
2 cloves garlic, chopped
1/2 jalapeño, chopped
2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup cilantro
1 lime, juiced

Directions ♥
Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spic.

Remove from food processor or blender and refrigerate

12 to 24 tomatoes, depending on how small or big of a batch you want

Olive oil

Directions ♥

Wipe down your grates with olive oil before turning on. I use a cloth or a brush.

Get your grill fired up.

Let it get hot. I always preheat my grill just like my oven.

Turn it down to a medium heat.

Brush your clean tomatoes with some olive oil. If you don't want to do this step you can roast them without oil. I've done them both ways. Both are good.

Place your tomatoes on the grill. I did this batch whole. No need to cut in half.

Let them cook for about 5 to 9 minutes depending on the size and ripeness of your tomatoes.

Once they develop char you want to use long handled tongs to flip these suckers over.

Cook for another 5 to 9 minutes, depending on your tomatoes.

Once they develop beautiful char on them take them off the grill and place them in a large bowl or casserole dish.

Turn off your grill.

Now cover the bowl or casserole dish with either tinfoil (my preference) or plastic wrap (I  hate plastic wrap with a passion) and allow the temperature of the tomatoes to come down. Covering them will help you remove the skins easily once they cool.

Once the tomatoes cool you need to remove the blackened skins. It's easy and quick, trust me.

Throw away the skins.

You are now left with beautiful fire roasted tomatoes! Transfer to a blender and set on pulse for amazing salsa!

For the Cabbage Slaw

1/3 head green cabbage, shredded
1/3 head red cabbage, shredded
1 large carrot, grated
1/2 yellow onion, thinly sliced
1/2 cup apple cider vinegar or red wine vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon red pepper flakes

Directions ♥

For the Fish
Preheat an indoor or outdoor grill over medium high heat.
Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes.
Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.

For the Cabbage Slaw
Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.

Cover and refrigerate for at least 2 hours before serving.

Assemble the fish tacos with your homemade guacamole, fire roasted tomato salsa, cilantro, sour cream or Mexican Crema, drizzle some limes and you have a complete healthy dinner!

Healthy Food & Fitness at the State Fair! ♥

So Summer is in full swing and there are alot of State Fairs going on. Here are some tips for healthy foods at the fair  and healthy recipes you can create at home for a healthy choice! ♥

First off here are some healthy choices for state fair foods.

Choose things like roast chicken, gyros,( without the pita ) They have roasted corn which is healthy (skip the butter), Roasted peanuts, cheese curds(not fried)
 For dessert grab some salt water taffy, cotton candy (fat free)  or maybe a smoothie. 

Here are some healthy recipes for state fair foods you can make at home. ♥

 Skinny Mini Corn Dogs

Why not try my roasted corn recipe with a twist?


 Tex Mex Roasted Summertime Corn

Or for a supercute cocktail try my Cotton Candy Martinis! 

Fun Exercise at the fair! Yes this is possible!

Here are some fun activities that you can burn those calories off after eating those State Fair Foods.

1. Potato Sack Races-  Many fairs offer these it's fun and burns calories so get hoppin!

2. Dancing- this burns a ton of calories and its fun! Don't just listen to the live bands at the fair, get up and dance!

3. Walk Off Those Calories — The healthiest part of the fair is that it is spread over several miles of ground. Walk as much as possible! This way, if you see something you might like to try, you know you will be passing it again on your next lap around the park.


So remember my tips when you are out at your state fair this summer and you will be happy and healthy! ♥

Grilled Fish Tacos with Avocado Creama ♥

Made these for dinner last night, perfect light spring healthy dish!  Using my favorite sponsored product Hass Avocados!   ♥

Avocados are a perfect super food! You may find that the rich, creamy texture of avocados makes your resolution to eat healthier easier to follow. They make a satisfying snack - 8% of your daily recommended value (DV) fiber from 1 serving of avocado. Fiber adds bulk to your diet and can help keep you feeling full faster and longer.

Working out? Potassium can help. Potassium is an electrolyte. Your body loses electrolytes as you sweat that need to be replaced. You also need potassium to help build muscle, break down and use carbohydrates. Avocados contain 150 mg of potassium per 1 oz. serving. In addition, avocados contain 8% of your daily value of fiber with 3.5 g of naturally good fats to help you stay full and energized for all your activities throughout the day.

Ingredients ♥

For the Tilapia:

1½ teaspoons smoked paprika
1½ teaspoons cumin
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon brown sugar
Kosher salt
1 pound fresh tilapia fillets
2 tablespoons vegetable oil

For the Cabbage Slaw:

½ red cabbage, sliced very thin
¼ yellow onion, sliced very thin
½ cup apple cider vinegar
1 teaspoon sugar
Kosher salt

For the Avocado Crema:

1 large, ripe avocado, very well mashed
½ cup sour cream
1 cup milk, plus more as needed
Juice of 1 lime
½ jalapeno, seeded and finely diced
To assemble:
24 low carb tortillas
Hot sauce, to taste

Directions ♥

For the Tilapia:

Use a fork to combine spice rub mixture in a small bowl, and spread evenly over fish fillets. Heat oil in a skillet over medium high heat. Cook fish until browned and firm, about 3-4 minutes per side.
For the Cabbage Slaw:

Combine all ingredients in a large bowl, and toss to combine. Allow flavors to meld in the refrigerator while you prepare other ingredients.
For the Avocado Crema:
Combine all ingredients in a medium bowl. Stir to combine, adding more milk as needed to thin to desired consistency.
To assemble:
Warm tortillas in a skillet or on a comal. Use two tortillas for each taco, layering ¼ or each fish fillet, cabbage slaw, and a generous slather of sauce. Add additional hot sauce, as desired. enjoy! ♥

Skinny Summer Fish Tacos ♥

Here is a light and healthy recipe for my summer fish tacos! ♥

Yield  8-10 tacos 
Serving size 2 tacos 

Ingredients ♥

1 pound cod fish
olive for for drizzling
kosher salt and pepper
1/2 teaspoon red pepper flakes
1 lime
1 orange
8-10 corn tortillas, warmed
1 recipe Guacamole 
1 recipe Fire Roasted Tomato Salsa


For the Cabbage Slaw

1/3 head green cabbage, shredded
1/3 head red cabbage, shredded
1 large carrot, grated
1/2 yellow onion, thinly sliced
1/2 cup apple cider vinegar or red wine vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon red pepper flakes

Directions ♥

For the Fish
Preheat an indoor or outdoor grill over medium high heat.
Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes.
Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.

For the Cabbage Slaw
Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.

Cover and refrigerate for at least 2 hours before serving.

Fire Roasted Tomato Salsa ♥

Here is a great summer salsa, with fresh fire roasted tomatoes on the grill! Perfect addition to  chips and a cool margarita night on the patio! ♥

Makes 8 servings

Ingredients ♥

 Fire Roasted Tomatoes ( see recipe below) or if you want fast & easy 1 can (14 oz)
1 cup fresh cherry tomatoes, sliced in half
1/2 cup white onion, chopped
2 cloves garlic, chopped
1/2 jalapeño, chopped
2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup cilantro
1 lime, juiced

Directions ♥
Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spic.

Remove from food processor or blender and refrigerate


Fire Roasted Tomatoes 


Ingredients ♥

12 to 24 tomatoes, depending on how small or big of a batch you want

Olive oil

Directions ♥

Wipe down your grates with olive oil before turning on. I use a cloth or a brush.

Get your grill fired up.

Let it get hot. I always preheat my grill just like my oven.

Turn it down to a medium heat.

Brush your clean tomatoes with some olive oil. If you don't want to do this step you can roast them without oil. I've done them both ways. Both are good.

Place your tomatoes on the grill. I did this batch whole. No need to cut in half.

Let them cook for about 5 to 9 minutes depending on the size and ripeness of your tomatoes.

Once they develop char you want to use long handled tongs to flip these suckers over.

Cook for another 5 to 9 minutes, depending on your tomatoes.

Once they develop beautiful char on them take them off the grill and place them in a large bowl or casserole dish.

Turn off your grill.

Now cover the bowl or casserole dish with either tinfoil (my preference) or plastic wrap (I freaking hate plastic wrap with a passion) and allow the temperature of the tomatoes to come down. Covering them will help you remove the skins easily once they cool.

Once the tomatoes cool you need to remove the blackened skins. It's easy and quick, trust me.

Throw away the skins.

You are now left with beautiful fire roasted tomatoes!

Cut them up into chunky pieces, and make sure you keep the juices from the bowl and from the cutting process. Those juices are amazeballs in sauces.

You can either get crack-a-lacking on some amazing sauce or you can transfer to a container to either refrigerate or freeze for use later. Make sure you pop in some juice, that's the good stuff so do not waste it.

You can do anything with these fire roasted tomatoes.Make a pasta sauce, marinara, blush sauce, salsa, chili or soup.

Jalapeno Skinnygirl® Margarita's ♥

Happy Friday Everyone! Why not make your own margaritas without the guilt of carbs and sugar? Margaritas may be a tasty accompaniment to your tacos or enchiladas, but these are among the highest-calorie alcoholic beverages you can choose.Eight ounces of a standard margarita on the rocks will set you back about 455 calories, while a 12-ounce margarita has about 680 calories.
 I just love Skinnygirl® Cocktails! With only 100 calories in a four-ounce serving of Skinnygirl Margarita, you can get your margarita fix without consuming all those calories.   ♥

I am proud to be part of a wonderful program! 
Let me tell you about the the new Skinnygirl® Cocktails Tastemakers program, which has just launched. The Skinnygirl® Cocktails Tastemakers program invites you to share your love of Skinnygirl® Cocktails in exchange for all kinds of perks, discounts, rewards and exclusive behind-the-scenes info! 

Ingredients ♥

4 oz Skinnygirl® Margarita
2 – 3 thin slices of fresh jalapeño
3 – 4 slices of fresh lime
Ice
Sea salt or margarita salt

Directions ♥
Muddle the  jalapeño and limes in slices in the bottom of a glass or mason jar with the back of a wooden spoon. Muddle for a good 20 – 30 seconds until the juices really start to form.
 Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. 
 Reserve one lime slice for garnishing. Fill glass to the top with ice. Add Skinnygirl® Margarita to the top and gently stir to combine. now sit back, sip  and enjoy! ♥

Sweet Baby Ray's Beer Can Cola Q Chicken ♥

I am using my favorite product Sweet Baby Ray's!  This is by far the best barbecue sauce I have tasted! Their new product Cola Q adds some caramel kick to the regular barbecue sauce!  Here is my recipe for Sweet Baby Ray's Beer Can Cola Q Chicken! ♥

Ingredients ♥

2 cups Sweet Baby Rays' Cola Q Barbecue Sauce 
1 (12-ounce) can lite beer
1 (3 1/2 to 4 pound) chicken
2 tablespoons Basic Barbecue Rub, recipe below
3 to 4 handfuls apple or hickory wood chips, soaked in water for 30 minutes


Barbecue Rub
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons freshly ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Directions ♥
Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.

When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the  Sweet Baby Rays' Cola Q Barbecue Sauce  ♥

Texas Caviar ♥

I have teamed up with Red Gold Tomatoes and they are doing a great promotion! Spring Shake-Up" promotion, which runs from April 22 through May 20 on Pinterest.

 Add your own Spring Inspiration for a chance to win an amazing picnic prize pack from Red Gold valued at $350!  This prize will make any average picnic a grand event! See the link below for the entry form! I added my recipe for  Texas Style Black Bean and Corn Salsa or as the Texans call it Texas Caviar, what will be your recipe?  ♥

Red Gold Tomatoes Spring Shake Up

Ingredients ♥

1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained
2 (15.8 ounce) cans black-eyed peas,
drained
2 fresh medium jalapenos, stemmed,
seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded
and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

Directions ♥
   Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. Serve with chips or crackers. ♥

Pearls Olives Campaign & Mini Tex-Mex Bean Dip ♥

I was so happy to be approached by Pearls Olives for their new campaign on Pearls to go! 

America's favorite olive just got easier than ever to enjoy. Delicious California-grown large pitted black ripe olives are perfect for lunchboxes, gym bags, desk drawers, as well as great for afterschool or an after-sports group snack. Always ready-to-go in single-serve, liquid-free, easy-to-open cups, they are a great choice for a tasty wholesome snack.

These easy-to-open cups stay fresh and tightly sealed until you're ready to use them--so that you can quickly enjoy a snack, (keep in a desk drawer), or just punch up the flavor profile of any dish without having to find a can opener or storage container. With 100 calories per 1.4 ounce cup, they come four cups to a package. Below I have listed a recipe for easy on the go mini taco dip cups~ ♥

Here is a little background on Pearls Olives....

Musco Family Olive Co. is a privately held family business. Rooted in expertise from the olive groves of Italy and built over many generations of active family involvement, Musco has become the leading supplier of table olives in America.

 From the time he was a young child in Italy, Nicolo Musco worked in his family's merchant business, peddling olives, cheese, and other food from village to village on his donkey-driven cart. Nicolo started his American success story in 1922, moving from Italy to New York to start an Italian food distributorship. Nicolo's entrepreneurial spirit, combined with a heritage that spans back many generations as a merchant of Italian food products, led him to seek his fortune in the olive groves of California..

Today, this rich heritage and expertise endures at Musco Family Olive Co. which honors its founder, Nicolo Musco, by continuing his philosophy of "making a good thing even better." Over 500 growers, 350 employees, and countless vendors and business partners are part of the Musco family tree. It is in this spirit of family that we are known as the Musco Family Olive Co.

Here is  a quick and easy recipe for Mini Tex-Mex Bean Dip !Just toss Pearls to go olives in  on top of the dip and your all set to experience the flavor of the Southwest! ♥

Mini Tex-Mex Bean Dip ♥

Ingredients ♥

2 cans bean dip
2 cartons fresh guacamole
1 packet taco seasoning mix
8 ounces light sour cream
1 jar salsa 
2 cups grated sharp cheddar
1 cup diced tomatoes or pico de gallo, drained
4 portable containers Pearls to go sliced black olives

Directions  ♥

In a bowl add taco seasoning package and beans. Stir until well blended. Then add a layer of beans in bottom of cup.Add a layer of guacamole.Next add a layer of sour cream.Next add some salsa!Next is a layer of shredded cheese!
Pack into a mini portable cups,  add your pearls sliced olives to go on top of the dip when ready for eating and your all set, so easy! ♥


Yields: about 16 individual cups

This post was sponsored by Pearls Olives  and Fit Approach Sweat Pink Ambassadors ♥

Mama's Slow Cooker Chili ♥

 Here is my mama's slow cooker chili recipe she used to make when the weather would start to get chilly, I was looking through her old cookbooks she had and came across it, and just had to post the recipe. 
This time of year I miss her since she passed many years ago in early November I thought I would honor her and make this recipe she loved. It's  also perfect for football parties or even upcoming Halloween parties! ♥ 

Ingredients ♥ 

1 pound Lean Ground Beef
1 stalk Celery Finely Chopped
½ whole Yellow Onion, Finely Chopped
½ Tablespoons Garlic, Minced
1-½ Tablespoon Chili Powder
1 teaspoon Cumin
1 can 15 Oz Petite Diced Tomatoes
1 can (15 Oz.) Tomato Sauce
1 can 15 Oz. Dark Red Kidney Beans
1 can (15 Oz) Full Of Water
1 teaspoon Worcestershire Sauce
2 pinches Salt And Pepper, to taste

Directions ♥ 
In a saute pan, brown and crumble ground beef with celery, onion, garlic, chili powder and cumin over medium high heat (until meat is completely brown and vegetables are tender). Drain excess grease and pour beef mixture into your Crock Pot.

Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain) and dump those into your crock pot. Fill up a tomato sauce can full of water (you can use another can of tomato sauce instead of the water if you prefer) and pour that in as well. Mix thoroughly and add worcestershire sauce and salt and pepper. Cover with lid and cook on low for 4-6 hours (the longer, the better).

Taste before serving and add more salt and pepper as necessary.

Serve with toppings such as shredded cheese, sour cream, green onions, avocado, crushed fritos or tortilla chips.


 note: This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like. Also, if you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce or a teaspoon of cayenne pepper. Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here (just make sure to rinse and drain those beans before adding to the pot.♥ 

Skinny Heluva Good Buffalo Chicken Party Dippers ♥

 Here is a product I got to review for free from BzzAgent. It's Heluva Good Dips. I made a recipe out of it I used Heluva Good Buffalo Wing Dip. Here is my healthy recipe enjoy! ♥

Ingredients ♥

Makes 6 to 8 servings
3/4 lb.boneless skinless chicken ( cut into nugget chunks) 
2 12 oz. containers of Heluva Good Buffalo Wing Dip
2 cups cornflakes, crushed
Paprika

Directions ♥

Place a container of Heluva Good! Buffalo Wing Dip in a shallow bowl. Skewer each piece of chicken with a wooden skewer. Roll the chicken in the dip, generously
covering it. Place the skewed chicken on a flat dish, cover with plastic wrap and marinate in the refrigerator for at least one hour. When ready to bake, preheat oven
to 400 degrees. Crush the cornflakes and place them on a flat dish. Roll the skewed chicken in the cornflakes, making sure to securely cover the marinated chicken.
Place them on a lightly oiled cookie sheet so they do not touch, sprinkle each piece of chicken with paprika and bake in the 400-degree oven for 10 minutes; turning

once and bake for another 10 minutes. Serve with skinny blue cheese dressing! enjoy!  ♥

Skinny Texas Fritos Walking Tacos ♥

In Texas a big hit is walking tacos,( I loved these my fave restaurant in Texas that serves them, D & T Drive Inn in Houston,) if you aren't familiar, it's basically chili inside a bag of Fritos! It's referred to also as frito pie. I made a skinnier version using lean ground turkey. Perfect for upcoming football parties, easy clean up and your guests will love it! And now that back to school is in session it's perfect for kids dinners!  ♥

Ingredients ♥

1 Tablespoon extra virgin olive oil

1 cup chopped sweet onion

1 pound lean ground turkey

1 teaspoon chili powder

1 teaspoon cumin powder

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 (15.5-ounce) can chili beans (or any beans), drained

8 to 10 small bags of Fritos, tops of the bags cut off

desired taco fixings (lettuce, tomato,  light sour cream, avocado, light shredded cheese, etc)

Directions ♥

1. Heat a large saute pan to medium-high, swirl a Tablespoon of olive oil. Saute onions and mix in ground turkey. Cook until lightly browned. Tilt the pan and scoop out any accumulated fat (or take a bunch of paper towels and let them soak it up. Discard the fat.

2. Mix dry ingredients in a small bowl. Sprinkle mixed spices onto the cooked meat. Pour in chili beans. Heat for about 10 more minutes & your taco filling is ready.

3. Set up a "fixings" table with a bowl of the taco meat and desired taco fillings, and let each person fill their Fritos bag with whatever fixings they like. (lettuce, tomato,  light sour cream, avocado, light shredded cheese) enjoy! ♥

Skinny Grilled Summer Fajitas ♥

Here is a healthy grilled fajitas recipe, Try it tonight for dinner! perfect for summer!  ♥

Ingredients ♥

Steak:

1 lean flank steak

1/4 cup red wine

1 jalapeno pepper, minced

2 cloves garlic, minced

1/2 tsp cumin

1 1/2 tsp ancho chili powder

1/2 tsp salt

1 T olive oil

Zest and juice of 1 lime

Small handful of cilantro, finely chopped

Veggies:

1-2 bell peppers (any color)

1 onion (red or white will work)

1 tsp garlic salt (I prefer Lawry's)

1/2 tsp cumin

1/2 tsp ancho chili powder

Juice of 1/2 lime

Tortillas and any desired toppings for serving.

Directions ♥

Combine all ingredients except steak and cilantro in a large Ziploc bag, mix well and add steak. Refrigerate for approximately one hour.

Preheat grill to medium high heat and remove steak from refrigerator to come to room temperature while grill preheats. If you add steak to the grill straight the from the refrigerator, it will make the meat tougher.

While grill preheats, slice bell peppers and onions into long thin strips. Lay out a large square of foil, add vegetables to the center, sprinkle with garlic salt, cumin and chili powder and squeeze lime juice over the top. Toss to coat the vegetables and fold foil around the vegetables to make a foil packet.

Add steak  to the grill. Cook steak directly over medium high heat to sear the outside for about five minutes per side, move to a cooler part of the grill and cook as desired, approximately another three to five minutes for medium. Cook vegetables over medium heat for about ten minutes until tender. Warm tortillas on grill over indirect heat. Let steak rest, covered with foil for an additional five minutes before slicing. Slice thinly, top with cilantro and serve ♥