Chicken Tortilla Soup

Today's lunch was left over tortilla soup and it was amazing! It always taste better the next day. YUMMMM!!! 
This recipe is PERFECT for this time of year. Clean, healthy, and makes tons of left overs. 

Clean Chicken Tortilla Soup

Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
1 can (15 Oz. Can) Black Beans, Drained
1 can Pinto Beans
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
_____
FOR THE GARNISHES:
Greek Yogurt
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro


Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Clean Eating Enchiladas

This recipe is seriously amazing!! It's one of my new favorites. I'm a sucker for anything that is mexican but don't care for the unwanted calories, sodium, and extra fat packed in it. This version is clean and delicious!! This isn't a meal I would eat everyday because of the carbs and cheese but It is definitely something I will keep on the rotation as a once a week kind of thing. My family loved it and I honestly felt like I was cheating. So delicious!!

Give it a try!! Husband and Kid approved.

I chopped up some extra veggies and stuffed them into these enchiladas. You can never get enough, right?

Ingredients for the Enchilada Sauce 

• About 1 pound Extra Lean Ground Turkey (can be replaced with lean ground beef or chicken as well)
• 100% Whole Wheat Tortillas
• 3/4 of a Cup Shredded Cheddar/Jack Cheese
• 1/2 Sweet Yellow Onion
• 1/2 Can of Rotel (no juice)
• 1/2 Red Bell Pepper
• 1/2 Cup Sweet Corn
• 1/2 Cup Black Beans
• 1/2 Cup Fresh Cilantro 
• 1/2 Teaspoon of Ground Pepper
• 1 Cup of Cottage Cheese
• 1/2 Teaspoon of each Mrs. Dash’s “Table Blend”, ”Southwest Chipotle”, ”Chili Lime” 

Preheat oven to 350 degrees F.

Start cooking the ground turkey in a pan on the stove.

Cut the yellow onion and red bell pepper in half.

In a blender, combine all ingredients of the sauce and blend them

Once it is blended smooth, pour the sauce in a pan and cook it on low and let it simmer for about 15 minutes.

Once the turkey is cooked thoroughly and the onion and peppers are soft, set the pan aside a let it cool.

In a separate large bowl, combine the cottage cheese, Rotel, seasonings, drained black beans and corn in a bowl.

Once the turkey mixture has cooled, add that to the bowl as well.

Spray a medium casserole dish with cooking spray and assemble your tortillas and mixture.

Place each rolled tortilla in the casserole dish.

Once the tortillas are filled, rolled and aligned in your dish, generously pour the sauce over them. I save the shredded cheese for last to sprinkle over the top.

Bake the enchiladas covered with foil for 30 minutes, then remove the foil and bake them for another 15 minutes.

ENJOY!!! 

Week full of Clean Dinners

I have normally been doing these meal plans on Monday and I'm SORRY... I need to go back to that! I know sometimes seeing a meal plan made for you helps. I was once in the same spot as many - UNSURE, CONFUSED, and in need of someone to lay a meal plan out for me until I could get the hang of it myself. 

So ... HERE ARE THE RULES - 

All of these dinners are great and your family will love them! I like to plan my meals out every sunday of each week and grocery shop for all that is needed. I will chop, wash, and bag all of my veggies and fruit for the week. Makes cooking easier and I'll even make bigger batches of some dinners so I have a clean lunch for the next day.

 Hope you enjoy this and it helps you have a wonderful week of CLEAN EATING!! 

Monday - Quinoa Fried "Rice" & Teriyaki Chicken 

Tuesday - Southwestern Stuffed Sweet Potatoes I like to pair this with a big spinach salad or grilled Asparagus. 

Wednesday - Crockpot Chicken with Sweet Potatoes and Carrots I sometimes add a salad with this if i'm extra hungry. 

Thursday - Slow Cooker Vegetable Chili

Friday - Honey Mustard Oven "Fried" Chicken This is paired with baked sweet potato chips and Steamed Kale.