I made this yesterday for my husband and I who are on Day 13 of our 2nd AdvoCare 24 Day Challenge. We made it through our cleanse–woop woop!! This was so delicious and perfect for the cold weather day we had yesterday. We had the leftovers for dinner tonight. It was perfect!! If you are doing the AdvoCare 24 Day Challenge, I would recommend this recipe for when you are past the Cleanse Phase (day 11 or after). Hope you enjoy:-)
1 tablespoon Olive Oil
1 onion, chopped
4 cloves garlic
2 stalks celery, sliced or chopped
2 carrots, sliced and peeled
3 cans diced tomatoes (no salt added)
1 can cannellini beans
3 cups shredded (cooked) chicken–I used an organic rotisserie chicken using no skin or fat and white meat
2 to 3 handfuls fresh spinach
1/4 cup fresh basil (I tore mine into small pieces)
Dash crushed red pepper flakes
Salt and pepper to taste (I only used pepper)
Heat olive oil in a large pot over medium heat. Add the onion, celery and carrots. Cook for 5 minutes, stirring occasionally. Add the garlic and cook an additional minute or two. Add in the remaining ingredients. Stir well. Bring to a boil. Then cook on low and simmer for at least 20 minutes. I let mine cook about 45 minutes to allow the flavors to combine.
This should serve 4 to 6 bowls.
My picture skills might not do this recipe much justice–but I have to say that this meatloaf was really good!! I liked it as good as a “regular” meatloaf:-)
1 pound ground turkey (93% lean or greater)
1 small to medium chopped onion
1/4 cup oatmeal
1/2 cup no sugar added applesauce or a small/medium apple blended with a little water
1 can tomato paste (no salt added)
1 tablespoon agave nectar
1 tsp Worcestershire sauce
1 tsp mustard
1/4 teaspoon chili powder
salt and pepper to taste
Spray a loaf pan with Pam cooking spray. Saute the onion with Pam spray until translucent. In a large bowl, mix the ground turkey, sautéed onion, oatmeal, egg, applesauce, 1/4 cup only of the tomato paste, salt and pepper. Form mixture into a loaf and put into the loaf pan.
In smaller bowl, mix the remaining tomato paste, agave nectar, worcestershire sauce, mustard and chili powder. Spread over the top of the loaf. Bake uncovered at 375 for approximately 40 to 45 minutes. Turn the broiler on low for the last 1 to 2 minutes to give it a nice caramelized flavor.
My husband and I really enjoyed this!!! I will definitely be making it again.
So bummed, I forgot to take the after picture when it was done cooking:-( But here is the picture right as everything was put into the crockpot.
4 to 6 chicken breasts
2 tablespoons taco seasoning (preferably low sodium)
1 jalapeño, seeded and sliced
1 16 ounce jar of salsa
1 onion, chopped
Iceberg Lettuce or Romaine Leaves (for wrapping when done)
Rub the taco seasoning on all the chicken breasts. Place the chicken with seasoning in the crockpot. Scatter onion and sliced jalapeño over the chicken. Pour the salsa on top. Cover the crockpot and cook on low for 4 to 5 hours.
Then, shred the chicken. We simply left the chicken in the crockpot and began shredding it with a fork and knife.
Serve with your lettuce leaves. Enjoy!
If you are like me, you have probably seen this next recipe all over Pinterest and Facebook, so I had to try it myself and make my own modifications to make it AdvoCare 24 Day Challenge friendly. It was easy and something different. I hope you enjoy.
This is a picture of it BEFORE it was cooked. FYI. The next picture is of all the ingredients I used. First, put 3 to 4 chicken breasts in the center of the baking dish. Be sure to spray with Pam first. Then on either side of the chicken place your fresh green beans and diced potatoes. I used petite golden potatoes. I’m sure it would be good also with red potatoes.
First, I brushed about 1 to 2 tablespoons of olive oil over the chicken and sides. I also sprayed some of the Bertolli Olive Oil Spray (I love, love this product–great olive oil flavor without the calories!!). Then I simply seasoned until it “looked good.” The seasonings you see here are Italian seasoning, pepper, garlic powder, thyme and garlic pepper.
I baked uncovered at 375 for approximately 45 minutes. You can tell when it is done:-)
2 tablespoons olive oil
1/2 medium onion–chopped
3 cloves minced garlic
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 3/4 cup chicken broth (low sodium)
1 pound bag Kale
Handful or so of sliced almonds (optional)
Handful or so of dried cranberries (optional)
Salt and pepper to taste
In a large stock pot, heat olive oil on medium high heat. Add onion and garlic. Saute until onion softens–about 5 minutes. Stir in mustard, cider vinegar, and chicken broth. Bring to a boil on high heat. Add kale. Cover and cook 5 minutes, stirring often. Add cranberries and continue cooking on medium high heat. Season with salt and pepper. Add almonds last.