Crockpot Mexi Chicken Lettuce Wraps

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!


I’ll call this: Herb Roasted Chicken and Sides

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:-)

Savory Kale

Savory Kale

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.

Turkey Chili–Advocare Challenge Friendly


I made this the I other night for my husband and myself. It had great flavor and was a nice change to some of the other foods I’ve been cooking during the 24 day challenge. It made a lot, so I froze the leftovers.


1 tablespoon evoo

1 small to medium red onion, chopped

1 small to medium white onion, chopped

1 large green bell pepper chopped

2 lbs lean ground turkey (at least 93% lean)

6 cloves garlic (I used already minced garlic)

1 tablespoon chili powder

6 tablespoons cumin powder

1 teaspoon ground coriander

3 cups diced fresh tomatoes

1 sodium free chicken bouillon cube dissolved in 1 cup water

1 can kidney beans

1 can tomato paste (6 oz)

1 can no salt added tomato sauce

In a large pot, saute the onions, bell pepper and garlic in the EVOO. Once onions appear translucent, stir in the ground turkey. Cook until turkey is done. Stirring frequently. Add in the chili powder, cumin and coriander. Pour in the dissolved bouillon cube in the water. Add in the beans, tomato paste, Diced tomatoes and sauce. Cook on low heat for at least 20 to 30 minutes. I let simmer for about an hour to allow all the flavors to come together.

Hope you enjoy! Until next time,




Recipes to Use During the 24 Day Advocare Challenge

My husband and I are still on our 1st Advocare Challenge and am very happy to report that he has lost 12 pounds and I have lost 3.5 lbs and I am down a total of 8 inches!!! We are currently on Day 17. I wanted to share some recipes of what we have been cooking and eating at our house during the challenge. I must say I am loving the beautiful colors of these dishes! I hope you get some great ideas for your cooking…

Roasted Potatoes

Roasted potatoes

Small Red Potatoes




Olive Oil

Salt and Pepper

Preheat oven to 425. In baking dish, spray with PAM and small amount of olive oil to cover bottom. Quarter the potatoes and season how you prefer with all the seasonings from above. Stir well and bake uncovered for approximately 30 to 45 minutes or until done. So simple!!

Shrimp and Peppers


I prepared the shrimp and peppers separately for this because I decided to have Shrimp and Spinach (I will show next). I made the peppers for my husband and we shared the shrimp. For the shrimp:

1 lb shrimp–tails off

Small amount of olive oil in a skillet and Pam

Salt and Pepper


Red Pepper if you like a kick

Saute the shrimp in the skillet with all the above seasonings for about 5 to 8 minutes. Enjoy!



For the peppers, cut your peppers into strips: We used for this onions, green peppers, orange and yellow peppers. Saute in your skillet with optional Olive Oil or use PAM, all the peppers, with salt, pepper, garlic, cumin adds a great flavor and red pepper if you desire. You can also cook the peppers with the shrimp if you like.

Shrimp and Spinach

shrimp and spinach

I think this is just beautiful!! It was delicious as well–especially if you are a spinach person–I LOVE spinach:-) but Hubs does not. I cooked the spinach in a skillet with small amount of olive oil and PAM. The seasonings I used are cut up onions, salt, pepper, and garlic. I combined the shrimp used in the recipe above and ta-dah!! A beautiful and delicious dinner!

Ground Turkey with Vegetables

Turkey and vegetables

1 lb lean ground turkey

Red peppers cut into strips

Zucchini halved or quartered


Tomatoes cut

Brown and drain the ground turkey in a skillet. Add all your vegetables and the following seasonings: salt, pepper, garlic, and thyme. Cook until at your preference.