Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette.
Is it April yet?
Or really just May fifth, because clearly I already have Cinco de Mayo on the brain.
Ok well, I actually always have Mexican on the brain, but who can blame me? It is good stuff. Plus, it is always fresh and colorful, and we all know I love that.
Speaking of colorful, it finally stopped snowing here this week and there has been blue skies for the last two days. So awesome, it actually feels a little like spring. I love when these days happen in the dead of winter. It is a total energy booster.
But I mean, really spring is not even that far away. March twentieth, and if you have been living in a hole, that is next month. That’s not far at all.
Whoa! How the heck did that happen? The Easter candy is already in stores and people are talking spring break and Easter brunch. Well I am totally ready for spring, but time still needs to slow down. I feel like it was just Christmas, and before I know it is going to be summer. This both excites me and scares the heck out of me, but what’s new?
Let’s talk about this salad. This is the perfect salad. Full of flavor, super easy and I swear it gets better with each and every bite. If I could I would serve this every other night or at least something similar, but you guys know most of my family hates fish. Hates it so much that they actually have problems sitting at the table when it is around.
Basically they are a giant bunch of babies that have five foods they will eat. Tacos (understandable), chicken (as long as it is not weird), pasta (as long as it’s as simple as can be) , rice (white) and steak (grilled). I mean, do you see what I am working with here?
Whatever, they are crazy.
And I have known this my whole life, but to be honest, they would all say that I am the craziest of them all. Really though, I cannot argue with that. I admit it, I am crazy, but I totally accept it. It is what makes me, me.
Plus, I fully believe that we are all a little crazy in some way, and if you say you’re not, well than sorry, but I don’t believe you.
Anyway, back to the point here. This salad!
You guys are going to love this salad or at least I hope you will. I feel pretty confident that if you like these flavors you will love it. You should also know that if you are not into fish you can swap the salmon with chicken and or steak. Both are good and I do know this for a fact, since I obviously had to make the steak and chicken versions for the fish haters at the table.
Oh, and I also have to say that most of the brothers left out all the color in this one and just had the steak + chicken and then headed straight for the leftover rice in the fridge. I love color and well… they hate it.
The whole meal can come together in under thirty minutes, so it is perfect for a weeknight meal or even a weekend meal because it is that good. I mean, I know a salad on the weekend may seem boring, but this is not boring, in any dang way.
Hello, there are tortilla chips. Totally weekend worthy, but bonus if you get to make it tonight <– do it if you can, your Wednesday will be made!
A few notes, don’t skimp on the the tortilla chips – and have a margarita. It makes things pretty fun…..
Even if mine was a virgin.
But if you were here, I’d add tequila to yours. Promise.
HEY GUYS, I NEED YOUR HELP!!
Better Homes and Gardens has nominated Half Baked Harvest as one of the top 5 Food: Family/Everyday Eats blogs. Between now and March 5 voting will take place to decide who is number one. Here’s the catch, you can vote every HOUR until 3/5/14. I would be so appreciative if you could take the time to check out all the bloggers and vote for your favorite… as often as you can between now and then. Thanks for all your support, you guys are why I love doing what I do! VOTE HERE
Original article and pictures take www.halfbakedharvest.com site
This is a recipe I created while on the hcg diet. I’ve adapted it for the 17 Day Diet. Pay attention to the omission if you’re on Cycle 1.
Chicken with Mexican Dry Rub & Fruit Salsa
Ingredients:
1 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste
Olive Oil
2 chicken breasts
Directions:
On medium high, heat oil in pan. Mix together spices and sprinkle dry rub mixture liberally on both sides of chicken breasts. Pan fry chicken until golden brown on one side on medium high, turn over, reduce heat to medium low, cover and continue cooking until done.
Slice chicken into thin strips.
Fruit Salsa
Ingredients:
1 Roma Tomato
1 Sunburst Tomato (sweet yellow tomato)
1 Avocado (omit if you’re on Cycle 1)
Juice of ½ to 1 lemon to taste
Zest of 1 lemon
2-3 Tbsp of oil to taste
Sweetener of choice, to taste
Salt and Pepper to taste
Directions:
Cut up fruit in bite size pieces, add other ingredients and mix together.
Serve hot chicken over bed of lettuce and top with salsa.
Yields 2 Servings
Original article and pictures take 17ddblog.com site
One of my favorite dishes is a savory Chicken Tikka Masala. I featured this healthy version in both my Spring C1 Challenge as well as in my monthly meal planning service, Simply17.
You can serve this chicken dish over roasted veggies (carrots and cauliflower is usually how I serve this), or if you’re in a later cycle, you can serve over rice or roasted spaghetti squash like you see community member, Judy, did in the photo above.
Chicken Tikka Masala
Ingredients:
1 1/2-inch fresh ginger, peeled and grated OR 3 teaspoons ground ginger
4 cloves garlic, finely minced
1/2 large yellow onion, finely diced
4 boneless skinless chicken breasts, diced into 1-inch cubes
Garam Masala spice blend, divided (see below)
Salt
2 Tablespoons olive oil, divided
1 Tablespoon tomato paste
1 1/2 teaspoon ground paprika
1/4 teaspoon cayenne pepper, or to taste
1 28 oz can crushed tomatoes
1/2 cup plain Greek yogurt
1 Tablespoon fresh lemon juice
For Garam Masala spice blend:
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon black pepper
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
Directions:
Mix all Garam Masala spices together and set aside.
Combine ginger, garlic and onion and set aside.
In a large bowl, add chicken, 1 ½ teaspoons of the Garam Masala spice blend and 1 teaspoon salt and thoroughly coat chicken.
Heat 1 Tablespoon olive oil in large pan on medium-high heat. Add chicken and cook on all sides until thoroughly cooked, about 6 minutes.
Transfer chicken to plate and cover with foil. Set aside.
In the same pan, add remaining 1 Tablespoon olive oil on medium-high heat. Add ginger, garlic and onion mixture to pan and cook until onions are soft.
Next, add tomato paste, remaining Garam Masala spice blend, paprika and cayenne pepper to onion mixture and cook until well combined. Add crushed tomatoes and season with salt.
Bring tomato mixture to a boil, reduce heat and simmer for a few minutes uncovered. If mixture is too thin, simmer until it reaches a desired consistency. Add water if it’s too thick.
Add chicken to tomato mixture and heat through, about 1 minute. Remove from heat and add in Greek yogurt and lemon juice. Serve over roasted vegetables. If you’re on Cycle 2 or 3, serve over brown or basmati rice or roasted spaghetti squash.
Yields 4 Servings
Approved for all cycles.
Both photos courtesy of Judy H., a member of my 17DD Blog Community
Original article and pictures take 17ddblog.com site
Dinner! Courtesy of Walden Farms Asian dressing (use as marinade). Side of fried cauliflower.
Very easy!
Cut 6 chicken breasts into strips.
Add the dressing to coat evenly.
Saute some garlic in olive oil, add 2 bags of broccoli carrot streamers, fry them a bit, then add the chicken, stirring and frying until cooked. Add a little bit of low-sodium soy sauce.
Cauliflower is even easier.
Shredded it on the food processor grating blade.
Saute garlic in olive oil, add the cauliflower, half a bag of shredded carrots, half a bag of broccoli slaw and half a bag of slaw mix. Sometimes I add peppers or green onions.
Add a couple Tbs of low sodium soy sauce, and cook until tender.
Then make a well in the middle and pour in some egg beaters or a few beaten eggs. Cook like scrambled eggs and mix into the veggies.
Original article and pictures take 17ddgal.blogspot.com site
Chicken or Beef Skewers (Shish Kabobs) Chicken Skewers with Veggies
Update- I never thought to mention this before and it came to me when posting this recipe on the FB page just recently. The marinade recipe is a slight modification of an old family recipe we use for Peruvian Anticuchos. If you want to use the original recipe, use El Pato tomato sauce rather than regular tomato sauce for that added kick. Enjoy!
Cut up 1 chicken breast (Cycle 1) or 6-8 oz Beef Sirloin (Cycle 2/3) into bite sized pieces. Use the following recipe and let meat marinate for at least 2 hours:
Marinade:
2 tbsp Olive Oil
1 tbsp Apple Cider Vinegar
1/4 Cup Tomato Sauce
1/2 tsp Chili Powder
1/2 tsp Cumin
1/2 tsp Oregano
1/2 tsp sweetener
Salt, Pepper to taste
Use your favorite veggies from the Cycle Food lists such as onion, mushroom, bell peppers, etc and place them on skewers with meat and grill (you may marinate veggies in same sauce if you desire).
These Chicken Lettuce Wraps are fantastic. I wasn't sure I could stay on the 17 day diet until my wife made these. If this is what diet food tastes like sign me up.
Sauce:
4 tablespoons soy sauce
2 tablespoons splenda brown sugar
1 teaspoon rice vinegar
small amount of water
Filling:
1 to 2 tablespoons olive oil
4 chicken breasts, baked and diced
1 cup water chestnuts, diced
1 and 1/3 cups mushrooms, diced
1 to 2 teaspoons garlic, minced
3 tablespoons onions, diced
iceberg lettuce leaves
Heat oil in wok, add chestnuts, mushrooms, onions and garlic. Heat until warm. Add chicken and stir. Drizzle sauce over mixture and stir. Heat thoroughly. Spoon mixture into lettuce leaves and serve.
Original article and pictures take lifedecoblog.blogspot.com site
Here is a Chicken Feta Spinach Patty recipe that 17dd Blog reader, Judy H., was inspired to create from scratch after reading another member’s post about her patties from her local butcher. The original patties looked so delicious that Judy got creative in the kitchen and developed her own version!
Judy’s recipe was originally double what I posted here, so I took the liberty of converting it to a 4-serving recipe. In Judy’s original recipe, she used 3 eggs (for a 2-pound ground chicken recipe), so if you feel like your chicken needs more than 1 egg, then by all means feel free to add in more.
This recipe is approved for all cycles of the 17 Day Diet. For your non-dieters in the family, toasted on a sesame bun would be a perfect addition. If you’re watching your carb intake, consider a protein style burger (patty wrapped in lettuce), or served as a patty alongside your favorite veggies! Enjoy!
Chicken Feta Spinach Patties
Ingredients
1 pound ground lean chicken
1 egg
1 teaspoon garlic powder
1 teaspoon tarragon
1 teaspoon pepper
1 1/2 to 2 ounces crumbed non or low-fat feta cheese
1 large handful spinach, chopped
1 teaspoon Olive oil (for frying)
Directions
In a large bowl, add all ingredients except for the olive oil and combine until well incorporated.
Preheat a non-stick pan on medium high heat. Depending on how lean your chicken is, you may need to add a bit of Olive Oil to the pan. Add patties and cook until both sides are browned and chicken is cooked to an internal temperature of 160 degrees F.
Yields 4 servings (1/4 pound patty per serving)
Approved for all cycles
Photo courtesy of Judy H.
Original article and pictures take 17ddblog.com site
Holy cow! If you’re looking for a soup that’s going to fill your house with fragrant smells, this is the one you need to try! Not only is this soup tasty and healthy, but it’s one of those “set it and forget it” recipes. Yes, you heard me right! This is a slow cooker recipe you can get set up in the morning on your way to work and enjoy when you get home for dinner! It’s that easy!
This recipe was a HUGE hit during my last C1 Challenge, so I’m proud to present you with a soup that will likely become a staple in your household (bonus: your entire family will love this!). Another bonus is that this soup is 17 Day Diet compliant and you can enjoy this during all cycles!
Chicken Enchilada Soup
Ingredients
1 1/2 pounds boneless skinless chicken breasts
1 medium onion, diced
1 bell pepper, thinly sliced
1 jalapeño, de-seeded and diced
1 Serrano chili, de-seeded and minced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
2 cups chicken stock (or broth)
1 Tablespoon chili powder
1 Tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and pepper, to taste
2 Tablespoons fresh cilantro, chopped (optional)
Low-Fat Sour Cream (optional)
Directions
Add the chicken to the bottom of the slow cooker.
Add the onion, bell pepper, jalapeño, Serrano chili, and garlic on top of the chicken.
Next, pour the diced tomatoes and chicken stock over the top.
Sprinkle with the spices and seasonings over the top.
Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and a dollop of low-fat sour cream.
Yields 4-6 Servings
Approved for all cycles
Photo courtesy of Jennifer S.
Original article and pictures take 17ddblog.com site
These chicken kebabs were featured in my Summer C1 Challenge and they were a huge hit inside of my private Facebook group where we have fun with recipe swaps year round! This is a healthier version of the normally higher-fat caesar salad and is a perfect dinner for all cycles of the 17 Day Diet year round. Enjoy!
Chicken Caesar Kebabs
Ingredients
1 pound boneless, skinless chicken breast, cut into 1 1/2 inch chunks
2 whole romaine hearts, cut into 1 to 1 1/2 inch pieces or 4 whole romaine hearts cut in half (depending on preference)
20 grape tomatoes
2 garlic cloves, minced
1/4 cup fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoons anchovy paste (optional)
2 Tablespoons plain Greek yogurt
2 Tablespoons Olive Oil
2 Tablespoons grated Parmesan cheese
Directions
If using wooden skewers, soak in water for 30 minutes to prevent burning.
Thread the chicken chunks on to skewers. Place skewers into a shallow baking dish that they can lay flat.
On separate skewers, thread the lettuce pieces alternating with grape tomatoes. Place into another shallow baking dish that they can lay flat.
In a medium bowl, whisk together garlic through anchovy paste. Whisk in yogurt and olive oil.
Pour one-third of the dressing onto the chicken. Rotate the skewers to cover all the chicken to fully coat.
Pour one-third of the dressing over the lettuce skewers. Rotate the skewers to cover all the lettuce and tomatoes.
Cover both dishes and refrigerate for an hour to allow marinating.
Heat a grill or pan to medium high heat. Either coat grill with oil or heat oil in pan.
Place the chicken onto the grill or pan and cook 3 to 4 minutes per side, or until chicken is 165 degrees. Allow to rest once done.
Put lettuce and tomato skewers onto the grill or pan. Cook for about a minute on each side. You just want the lettuce slightly charred.
When you’re ready to serve, drizzle remaining dressing over skewers.
Yields 4 Servings
Approved for all cycles
Photo Courtesy of Stephanie G – follow her on Instagram here: @stephieges
Original article and pictures take 17ddblog.com site
In a large skillet heat about 1-1/2 tablespoons sesame oil over medium-high heat.
Add in broccoli florets and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.
Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes).
Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).
Transfer to a platter or large bowl and sprinkle with sesame seeds.
Serve with cooked rice.
Delicious!
Original article and pictures take geniuskitchen.sndimg.com site
This recipe I’ve featured in a few past Challenges as well as my Yummy! recipe book for Cycle 1 of the 17 Day Diet. This version is from my book (the Challenge version is slightly different, but I like this one better, plus it’s easier to make).
The photo above is courtesy of Diane Perrier, a member of my 17DD Blog Facebook Community!
Chicken and Broccoli Bake
Ingredients
3 Tablespoons olive oil
1 pound boneless chicken breasts, diced
salt and pepper, to taste
2 large broccoli heads, florets removed
2 garlic cloves, minced or grated
1/2 cup diced white onion
1/2 cup low-sodium vegetable or chicken broth
1/4 tsp dried thyme
1/4 tsp dried parsley
1/4 tsp onion powder
1 cup shredded parmesan cheese
1/2 cup shredded low-fat mozzarella cheese
Directions
Preheat the oven to 400 degrees F.
Heat an oven-safe skillet over medium heat and add 1 tbsp olive oil. Season the chicken with salt and pepper and cook until slightly browned and cooked through. Remove the chicken and any juice from the skillet and add to a bowl.
Bring a pot of salted water to a boil. Add the broccoli florets and cook until tender, about 2-3 minutes. Drain.
Using the same skillet from the chicken, heat the remaining 2 tbsp olive oil over medium-high heat. Add garlic and onion and cook for 5-8 minutes or until the onion is very soft and translucent.
Whisk in the broth to the onion mixture and stir until it thickens, about 2 minutes. Add the thyme, parsley and onion powder.
Stir the cooked chicken, the broccoli florets into the mix and toss to combine.
Remove from the heat and sprinkle the cheese over the top. Cover with foil and bake for 25 minutes or until the cheese is melted. Remove the foil and broil until the cheese is lightly brown, about 1-2 minutes.
A member of my community was craving a low-carb tortilla to use with my Slow Cooker Mexican Cilantro Chicken recipe I recently introduced in my C1 Challenge. She made a few adjustments from another cauliflower hash brown recipe I provided and came up with a Cauliflower Tortilla solution! Here’s Wendy’s version:
Cauliflower Tortillas
Ingredients
1 large head of cauliflower
2 large Eggs
1/2 to 3/4 cup non or low-fat shredded cheddar cheese (enough cheese to bind everything together)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and Pepper, to taste
Directions
Preheat oven to 400 degrees F.
Remove florets from head of cauliflower and rinse well.
In a medium size bowl, add your cauliflower florets and microwave on high for 3 minutes, or steam them on the stove top in a large pot, until cauliflower is cooked.
Allow cauliflower to cool for a few minutes. In a large bowl, mash the cauliflower until you reach a smooth consistency.
Place mashed cauliflower into either paper towels or a clean kitchen towel and squeeze all excess liquid from cauliflower. It’s really important to get as much as the liquid out of the cauliflower as possible.
Wendy’s tip: squeeze all liquid from cauliflower until your cauliflower resembles “sawdust” type of consistency and dryness.
Add all other ingredients to cauliflower mixture into a bowl and mix well to combine.
On a greased baking sheet, form 6 to 10 round-shaped tortillas (your number of tortillas may vary depending on the size and thickness of your tortillas).
Bake for 15 minutes on each side, or until golden brown.
Allow to rest for 7 to 10 minutes to allow tortillas to firm up prior to serving.
Wendy’s tip: make these earlier in the day if you can, and toast them up prior to dinner to get them a little crunchy!
Yields 6-10 tortillas, depending on the size you make them.
Approved for all cycles
Photo courtesy of Wendy Y.
Original article and pictures take 17ddblog.com site
