Sweet & Spicy Chicken Wrap

I LOVE mixing flavors and textures!  When Taco Bell came out with the Cheesy Gordita Crunch, I was in love....soft and crunchy?!  When chocolate covers bacon, I want to run away with it to the alter.  Food is great, isn't it?

Unfortunately, food makes me fat when I cannot step away so I am always looking out for ways to eat delicious meals that won't compromise my waistline.  The other day in my kitchen, I was playing around with ingredients and stumbled upon this delicious (and HEALTHY) lunch.  The best part?  It was pretty quick to make and under 300 calories.

You will see the picture of my ingredients and you may wonder why the photo shows a spinach wrap, when my wrap CLEARLY is not green.  Well folks, even the best of us forget to read labels.  The spinach wrap is a whopping 210 calories.  While that is fine and dandy when I am spreading hummus on it and wrapping up a little lunch meat, it is not great for this particular recipe when the goal is to keep calories low.

So I opted to swap it out for a regular tortilla which was 170 calories.  An even better option would be a low-carb or whole wheat tortilla or wrap, but I wasn't about to run out to the store for this one thing.

First I seasoned my chicken breast with Cajun seasoning, Garlic & Herb seasoning mix, and coconut aminos.  I sprayed my pan with some coconut oil and let it brown.

Meanwhile...I used my little cast iron pan (these things are kitchen ESSENTIALS!) to cook up the diced pineapple and red bell pepper.  You can leave the bell pepper in larger chunks if you want, but I can only handle them when they are small.

Once they are cooked and peppers have a nice crunch to them, add the Siracha and spicy mustard and combine.  The first time I made this, I was a bit heavy handed with the Siracha - my nose was running it was so hot!  Even with just a tablespoon, you get a nice kick. 

About this time, the chicken should be about done.  Dice it up and toss it in with the pineapple and pepper mix.  Now all you have to do is roll it up in your tortilla and wrap and enjoy!  Grab a napkin; this meal can get messy!

Ingredients: 

1 chicken breast

Cajun seasoning to taste

Garlic & Herb seasoning to taste

1 tbsp coconut aminos

1/3 cup diced red bell pepper

2/3 cup diced pineapple

1 tbsp spicy brown mustard

1 tbsp Siracha 

June Meal Plan

One of my friends is just amazing, and planned the whole summer full of activities.  Instead of keeping all of the fun to herself, she invited our family and many others from our church to join in on the good times when we can.  Needless to say, this summer is going to be one of the best yet!

Besides spending time with my kids and friends as we venture to parks, splash pads, pools, skating rinks, movies and bowling alleys, I want to be serving up some delicious summer sustenance.  The great thing about California during the summer, because it sure isn't the heat, is all of the great produce to be had.  Avocados, strawberries, watermelon, tomatoes...mmm....and produce stands on street corners full of them all!

I love firing up the grill and partaking in the scrumptious goodness of grilled meats pared with fresh veggies and fruits, so this month is reflective of those flavors.

1:  Strawberry & spinach salad with baked sweet potatoes 

2. Crock Pot ranch pork chops with corn on the cob (crock pot meal and an easy make-ahead and freeze meal.)

3: Summertime Caprese Chicken with chickpea and mango side dish

4: Burrito Bowl - slow cooker recipe

5: Cajun Chicken pasta with a salad

6: Sandlot Movie Night - Hot dogs and cracker jacks 

7: Slow Cooker BBQ Chicken sandwiches with spinach salad

8: Spaghetti with Lemon-Parmesan 

9: BBQ Bacon Apple Chicken with grilled asparagus (crock pot meal and an easy make-ahead and freeze meal.)

10: Hot dogs and Brats with fresh berries and fries

11: Crock Pot Dr. Pepper Chicken with watermelon slices and roasted red potatoes

12: Korean Short Ribs with strawberry & spinach salad

13: Chicken enchiladas (with barbecue sauce!)

14: Summer BBQ Pizza with a side salad

15: Father's Day!  The hubby has requested Pulled Pork Sliders with a medly of grilled squash

16: Summer Steak Salad

17: Avocado Basil Pasta

18: Peachy BBQ Chicken with fresh green beans

19: Cajun Shrimp and Sausage kebabs

20: Goonies Movie Night - Pizza and ice cream, some of Chunk's favorites!

21: Pot Roast Sliders & fruit salad with cinnamon chips - perfect for packing to movie in the park! 

22: BBQ Chicken Quesadillas with a salad

23: Italian Burgers with grilled banana squash and zucchini

24: Cowboy Dinner with fresh fruit

25: Chicken Kebabs  with corn on the cob and a salad

26: Shrimp Boil!  This looks like a great one to invite friends over for.

28: Lemon Chicken Pasta with a small salad

29: Southwest burger with corn on the cob and a small salad

30: Barbecue Chicken Salad

Full Week Meal Planning: Week 4

Week 4

Monday

Breakfast: Pita Pocket Breakfast sandwich

Snack: string cheese and grapes

Lunch: 2 Buffalo Chicken rolls and a salad

Snack: handful of cashews

Dinner: Cheesy Chicken and Rice bake

Tuesday

Breakfast: 1 slice of whole wheat toast with 2 tbsp. peanut butter

Snack: Handful of raisins 

Lunch: Spinach wrap with ham (Spinach wrap, 2 slices black forest ham, 2 tbsp. shredded cheese, 1 tbsp. red pepper hummus, and whatever veggies you want to stuff in!)

Snack: Banana

Dinner: Bacon-Avocado Grilled Cheese sandwiches - I am subbing cheddar for Havarti cheese and using turkey bacon and whole wheat bread.

Wednesday

Breakfast: Lean eggs and ham with a banana

Snack: Lara Bar

Lunch: Cucumber and avocado sandwich on toasted whole wheat 

Snack: 1 cup carrots and 2 tbsp. Red Pepper Hummus

Dinner: Chicken, Spinach, and Ricotta Quesadillas - make a freeze multiples for lunches

Thursday

Breakfast: 3 Chicken Breakfast sausages (Trader Joe's) and 2 eggs

Snack: string cheese and a yogurt

Lunch: Clean Crockpot turkey chili (You should have some left from last week)

Snack: Peanut Butter Banana Balls 

Dinner: Balsamic Pork Chops

Friday

Breakfast: 

Snack:  cup carrots and 2 tbsp. red pepper hummus

Lunch: Chicken, Spinach, and Ricotta Quesadillas (leftovers from Wednesday dinner)

Snack: Apple with 2 tbsp. Almond butter

Dinner: Almond Crusted Chicken Fingers with 2 cups broccoli

Saturday

Breakfast: Whole Grain banana and blueberry pancakes

Snack: yogurt 

Lunch: Buffalo Chicken Quinoa Salad

Snack: light popcorn

Dinner: Turkey Paninis with sun-dried tomatoes 

Sunday

Breakfast: Superfood Smoothie

Snack: Handful of raisins

Lunch: baked sweet potato and a salad

Snack: Peanut Butter Banana Balls - should have some from last week leftover

Dinner: Ham and Cheese bowtie pasta with peas and salad on the side



Week 1
Week 2
Week 3


You can catch up on my challenges here.

Full Week Meal Planning: Week 3

Week 3

Monday

Breakfast: 1 slice of whole wheat toast with 2 tbsp. peanut butter

Snack: string cheese and grapes

Lunch: 2 Buffalo Chicken rolls and a salad

Snack: Hard boiled egg

Dinner: Cheesy Potato Frittata

Tuesday

Breakfast: 2 eggs (scrambled or over-medium) and 3 chicken breakfast sausages from Trader Joe's

Snack: Celery with 2 tbsp. Almond butter

Lunch: baked sweet potato and a salad

Snack: Fresh Fruit Popsicle 

Dinner: Chicken Avocado Burgers and a side salad

Wednesday

Breakfast: Breakfast burrito

Snack: Lara Bar

Lunch: Avocado and tomato sandwich on toasted whole wheat with strawberries

Snack: String cheese with a mandarin orange

Dinner: Clean Eating Skillet Spaghetti

Thursday

Breakfast: Pink Breakfast smoothie

Snack: Hard boiled egg

Lunch: Spinach wrap with ham (Spinach wrap, 2 slices black forest ham, 2 tbsp. shredded cheese, 1 tbsp. red pepper hummus, and whatever veggies you want to stuff in!)

Snack: Handful of fresh berries 

Dinner: Avocado Pesto Alfredo

Friday

Breakfast: Lean Eggs and Ham with a banana 

Snack: 1 cup carrots and 2 tbsp. Red Pepper Hummus

Lunch: Egg Salad on toasted whole wheat bread

Snack: Pineapple spears

Dinner: Lemon Chicken with brown rice and asparagus

Saturday

Breakfast: Super Berry Smoothie

Snack: Cubed watermelon

Lunch: Clean Crockpot turkey chili (make several and freeze for easy lunches!)

Snack: string cheese

Dinner: Tarragon Skillet chicken with grilled veggies

Sunday

Breakfast: Cherry Breakfast Rice Bowl

Snack: Yogurt

Lunch: Spinach and bean burrito wrap

Snack: Peanut Butter Banana Balls

Dinner: Easter!  Time for ham and other delicious foods :)  He has Risen!



Week 1
Week 2


You can catch up on my challenges here.

Full Week Meal Planning: Week 2

Week 2

Monday

Breakfast: 3 scrambled eggs and a banana

Snack: Lara Bar

Lunch: Leftover Penne

Snack: String cheese

Dinner: Mini Meatball subs with a salad

Tuesday

Breakfast: 3 Chicken breakfast sausage (Trader Joe's) and 2 eggs

Snack: string cheese and a yogurt

Lunch: baked sweet potato and a salad

Snack: Apple with 2 tbsp. Almond butter

Dinner: Crock pot Hawaiian Chicken and brown rice

Wednesday

Breakfast: 3 scrambled eggs and a banana 

Snack: yogurt

Lunch: Leftover Hawaiian chicken and a salad

Snack: 1 banana and 1 string cheese

Dinner: Eat Out

Thursday

Breakfast: Chocolate Banana Protein Smoothie (1 cup crushed ice, 1 medium banana, 1 scoop chocolate protein powder, and 1/2 cup almond milk)

Snack: handful of raisins 

Lunch: Turkey Wrap and an apple

Snack: Lara Bar

Dinner: Enchilada's - make several and freeze

Friday

Breakfast: 1 Slice toast with PB and a banana

Snack: yogurt and a banana

Lunch: black been and cheese burrito

Snack: 1 cup carrots and 2 tbsp. red pepper hummus

Dinner: Healthy Mongolian Beef

Saturday

Breakfast: Lean eggs and ham with a banana

Snack: String Cheese

Lunch: Spinach wrap with ham (Spinach wrap, 2 slices black forest ham, 2 tbsp. shredded cheese, 1 tbsp. red pepper hummus, and whatever veggies you want to stuff in!)

Snack: light popcorn

Dinner:Zucchini Lasagna and a side salad

Sunday

Breakfast: Breakfast burrito

Snack: handful of raisins 

Lunch: baked sweet potato and a salad

Snack: Lara Bar

Dinner: Cheesy Potato Frittata 



Week 1
Week 2
Week 3


You can catch up on my challenges here.

{365} Challenge: April Meal Plan

Baseball continues this month, along with MommyCon, visiting family, Easter, and egg hunts! It will be a busy, but hopefully fun, month.  I am working on a 6 week clean-eating plan so my meals were planned around that.  These will coincide with that challenge. 

Making this month more difficult, due to budgeting and trying to save money, I had to cancel my gym membership for a few months.  This means that I really have to focus on healthy eating and staying motivated and active to get my desired results.  

Happy April and enjoy!


4/1: Taco Pie
4/2: Almond Crusted Chicken Fingers with 2 cups broccoli
4/3: Veggie Burger with a side salad
4/4: Lemon Chicken with brown rice and asparagus
4/5: Crock Pot Chana Masala 
4/6: Beast Meatloaf and a side salad
4/7: Whole wheat penne with chicken in sun-dried tomato sauce
4/8: Mini Meatball subs
4/9: Crock pot Hawaiian Chicken and brown rice
4/10: Food Truck night in my town - we are going out to check them out!
4/11: Enchilada's - make several and freeze
4/12: Healthy Mongolian Beef
4/13: Zucchini Lasagna 
4/14: Cheesy Potato Frittata - sometimes you just need breakfast for dinner!
4/15: Chicken Avocado Burgers and a side salad
4/16: Clean Eating Skillet Spaghetti
4/17: Avocado Pesto Alfredo
4/18: Lemon Chicken with brown rice and asparagus
4/19: Tarragon Skillet chicken with grilled veggies
4/20: Easter!
4/21: Cheesy Chicken and Rice bake
4/22: Bacon-Avocado Grilled Cheese sandwiches - I am subbing cheddar for Havarti cheese.
4/23: Chicken, Spinach, and Ricotta Quesadillas - make a freeze multiples for lunches
4/24: Balsamic Pork Chops
4/25: Almond Crusted Chicken Fingers with 2 cups broccoli
4/26: Turkey Paninis with sun-dried tomatoes 
4/27:  Ham and Cheese bowtie pasta with peas and salad on the side
4/28: Slow Cooker Lentil Soup
4/29: Ground Turkey Tacos with a clean southwest salad
4/30: Bowtie Chicken Alfredo


You can catch up on my challenges here.

{365} Challenge: Full-Day Meal Planning

This Friday will be 7 months since Baby B was born.  Since she was 3 weeks old I have not dropped a pound.  Not one.  If you have been in my shoes then you can understand how frustrating it is to not fit back into your cute clothes and be around skinny friends (especially other moms!)

I tried eating Paleo, but it didn't have an impact on my weight while breastfeeding so I am heading back to the drawing board.  For me, I need to feel full and satisfied after a meal and have room to enjoy a sweet every now and then.

At the start of my pregnancy, I weighed 173 lbs.  At the end of my pregnancy I was at 210 lbs.  It took 3 weeks to drop to 189 lbs. and that is where I have stayed.  Before this pregnancy, I was fit, active, and fairly pleased with how I looked.  My goal was (and is) to get back down to around 145 lbs. and start doing weightlifting competitions.  Lifting weights makes me happy and it is one of the few times I am truly proud of my accomplishments.  Before my pregnancy I maxed at 210 lbs for back squat; more recently when tested, I squatted 185 lbs.  My goal by the end of this year is 270 lbs.

So to re-cap, my goals:

Get down to 145 lbs.

Squat 270 lbs.

fit back into my cute clothes

-and-

get back into running

For the past 6 months I have been depressed with my looks at it has been effecting how I view myself as well as my relationship with my husband.  It isn't fair to him or me.  This is it.  Last straw.  Last chance.  I have found that eating smaller, more filling meals has been more helpful.  The past few days I have been focusing on snacking healthier and getting in a good breakfast and lunch.  

The tricky is part is two-fold: I am nursing and I am in my 30's with my third child.  The plan is to breastfeed as long as possible, hopefully till at least 2 years, but longer if my body allows it and Baby B wants it.

I am working on a 6-week goal - planning every meal for 6 weeks and trying to keep them clean.  Here is week one.

Monday

Breakfast: 3 scrambled eggs and a banana

Snack: Lara Bar

Lunch:Turkey Wrap (Whole wheat toritilla, 2 tbsp. Red Pepper Hummus, 4 oz. sliced turkey, and spinach leaves)

Snack: String cheese

Dinner: Grilled chicken with pasta and a side salad

Tuesday

Breakfast: 1 slice of whole wheat toast with 2 tbsp. peanut butter

Snack: a handful of raisins

Lunch: Leftover pasta from the night before

Snack: yogurt - I prefer Noosa 

Dinner: Almond Crusted Chicken Fingers with 2 cups broccoli

Wednesday

Breakfast: 2 eggs (scrambled or over-medium) and 3 chicken breakfast sausages from Trader Joe's

Snack: Lara Bar

Lunch: Black bean and cheese burrito (Make several and freeze)

Snack: string cheese and a handful of cashews

Dinner: Veggie Burger with a side salad

Thursday

Breakfast: Breakfast burrito

Snack: Lara Bar

Lunch: Baked sweet potato and a salad

Snack: 1 cup baby carrots and 3 tbsp. Red Pepper Hummus

Dinner: Lemon Chicken with brown rice and asparagus

Friday

Breakfast: Pink Breakfast smoothie

Snack: handful of raisins

Lunch: Spinach wrap with ham (Spinach wrap, 2 slices black forest ham, 2 tbsp. shredded cheese, 1 tbsp. red pepper hummus, and whatever veggies you want to stuff in!)

Snack: yogurt

Dinner: Crock Pot Chana Masala

Saturday

Breakfast: 3 eggs and a banana

Snack: 1 cup baby carrots and 3 tbsp. Red Pepper Hummus

Lunch: Sandwich and an apple (2 slices whole wheat bread, 4 oz. turkey breast, 1/4th avocado, and 1 tbsp deli mustard)

Snack: 1 banana and 1 string cheese

Dinner:Beast Meatloaf and a side salad

Sunday

Breakfast:  1 slice of whole wheat toast with 2 tbsp. peanut butter

Snack: Lara Bar

Lunch: Avocado Egg Salad Wrap

Snack: string cheese

Dinner: Whole wheat penne with chicken in sun-dried tomato sauce


You can catch up on my challenges here.

Easy Peasy Breakfast Burritos

Baby B and I were awoken this morning by the cat who decided it was time to jump down from the window above my bed and make a lot of ruckus in the process.  The husband had worked until 2 am so he was fast asleep, as was the rest of the house.

Not one to put hours to waste,  I brushed my teeth, tossed on a hoodie and sneakers, and loaded up Baby B in the stroller and off we went.

We live just a 5-minute-walk from a large farmer's market and swap meet, so it is nice to walk over and grab farm-fresh produce and scout yard sale deals every now and again.  While most of the lot is just vendors peddling cheap imports and knock-offs, every now and again you will find a gem.  Last weekend I found this awesome tricycle that was almost new, just had a little dust on it, for a steal!

I cleaned it up and am going to try to sell it at a profit to go towards our WDW fund.

While we there at the swap-meet today, I overheard one of the sellers purchasing a breakfast burrito from the food truck.  It sounded delicious, but I didn't want to spend my money on food when I could easily make it myself.  We left and headed to the grocery store to grab a few ingredients I was low on and then back home to make some breakfast burritos.

I love the recipe that Pioneer Woman posted for breakfast burritos, but really, nobody has time for that!  Baking all of those potatoes and prepping them was too much work for me this morning so I took a major shortcut.  I found these awesome O'Brien hash browns at Bel Air and they were on sale for $2.50 a bag.  They have onions and bell peppers already mixed in. I bought two so I could make enough burritos to last us a week.

So, without further ado, here is my recipe:

Ingredients:

1 lb. breakfast sausage

2 bags O'Brien Hash Browns

10 large eggs

21 Seasoning Salute (Trader Joe's)

a couple dashes black pepper

large tortillas

Directions:

1. Cook hash browns according to package directions.  While the potatoes are cooking, start cooking the sausage in a separate pan.

2. Once done, place the potatoes on a paper towel to soak up extra oil.

3.  When the sausage is cooked through, remove from heat.

4. Beat eggs, seasoning, and pepper in a bowl.

5.  In the pan that you cooked the potatoes in (I used my large cast iron skillet because it is amazing), pour the scrambled egg mixture.

6.  When the eggs are almost done, add in the sausage and mix to combine.

7.  Once eggs are done, combine with the potatoes.

8.  Now all you have to do is roll the mixture up in tortillas, wrap those in foil, and freeze!

From start to finish, I spent less than 40 minutes and made 18 burritos.  To help make the tortillas easier to roll, I wrap them, two-at-a-time, in a damp towel and microwave for 30 seconds.  The nice thing about this is that when you are all done, you can take the damp towel and wipe down the microwave for an easy clean!

Yummy!  The hubby topped his off with some hot sauce.  I would have too if Baby B wouldn't object to my love of spicy foods.

In case you were wondering, this cost me around $10 for everything - about 60 cents a burrito, which sure beats buying them pre-made!

Happy Cooking!