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  Chicken Enchiladas

  Ingredients: -1 1/2 pounds skinless, boneless chicken breast halves    -2 teaspoons olive oil                                                                                             -2 cups chopped onion  -1/2 cup water -1 tablespoon chili powder -1 1/2 teaspoons ground cumin -1/2 teaspoon salt -1/2 teaspoon black pepper -1 (14.5-ounce) can no-salt-added diced tomatoes, undrained -1 (4-ounce) can chopped green chiles, drained -1 (8-ounce) tub light cream cheese -Cooking spray -12 (6-inch) corn tortillas {Check for Gluten} -1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese -Chopped green onions (optional) -Chopped fresh cilantro (optional)   Directions: Preheat oven to 350°. Place chicken in a medium saucepan and cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain chicken, and cool slightly. Shred chicken with 2 forks, and place in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add half of onion to chicken. Place remaining half of onion, 1/2 cup water, and next 6 ingredients in a blender; process until smooth. Add 1/2 cup tomato mixture and cream cheese to chicken mixture. Spread 1/2 cup tomato mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray; return remaining tomato mixture to pan. Heat over low heat until warm; keep warm. Working with 1 tortilla at a time, dip tortilla in warm sauce in pan, coating both sides. Place on a plate; spoon 3 tablespoons chicken filling onto each tortilla; roll up, and place in dish. Spoon remaining sauce over enchiladas in dish. Sprinkle enchiladas with cheddar cheese. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated. Garnish with green onions and cilantro, if desired.

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  Herb-Rubbed NY Strip

  Ingredients: -2 (8-ounce) New York strip steaks, trimmed -2 teaspoons chopped fresh thyme    -2 teaspoons chopped fresh oregano -3/8 teaspoon salt, divided -1/2 teaspoon black pepper, divided -2 teaspoons unsalted butter     -1 teaspoon canola oil -3/4 cup water     -6 baby carrots, halved lengthwise -3 center-cut bacon slices -1 1/2 cups frozen green peas    -Oregano leaves (optional)   Directions: Sprinkle steaks with thyme, chopped oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; press mixture into steaks. Melt butter in a large skillet over medium-high heat. Add oil to pan; swirl. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut across the grain into thin slices. Combine 3/4 cup water and carrots in a large skillet over medium-high heat. Cover and bring to a boil. Cook 6 minutes or until carrots are tender. Remove carrots from pan. Wipe pan with a paper towel. Return pan to medium-high heat. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble. Add carrots to drippings in pan; sauté 1 1/2 minutes. Add peas; sauté 2 minutes or until heated. Sprinkle with remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, and crumbled bacon. Serve vegetables with steak; garnish with oregano leaves, if desired.

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  Spicy Herb-Rubbed Grilled Chicken

  Ingredients: -1 teaspoon onion powder -1 teaspoon garlic powder -1 teaspoon dried oregano -1/2 teaspoon salt     -1/2 teaspoon cayenne pepper -1/2 teaspoon freshly ground black pepper -4 (6-ounce) chicken breast halves -Cooking spray   Directions: Preheat grill to medium-high heat. Combine first 6 ingredients in a small bowl. Sprinkle spice mixture evenly over both sides of chicken, pressing lightly to adhere. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with grilled veggies such as zucchini and bell peppers.

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  Chicken & Zucchini Poppers (GF, DF, Paleo)

  Ingredients: -1 lb. ground chicken breast -2c grated zucchini (leave peel on) -2-3 green onions, sliced -3-4 Tbsp cilantro, minced -1 clove garlic -1 tsp salt -½ tsp pepper -(optional: ¾ tsp cumin) -olive oil, for cooking (or coconut oil, avocado oil, or ghee)   Directions: Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.   To cook on the stovetop: Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.   To bake: Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.   Serve with guacamole, salsa, or your favorite dip.

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  Sweet Asian Chicken Stir-Fry (GF, Paleo, DF)

  Ingredients: (1 Serving) -4 oz organic boneless skinless chicken breast  -1/2 cup sugar snap peas  -1 cup matchstick carrots  -1/2 large yellow bell pepper (seeded and cut into strips) -2 cloves of garlic (minced) -1/4 tsp kosher salt  -1/4 tsp ground black pepper  -1/4 cup coconut aminos soy-free sauce (divided) -1/4 tsp crushed red pepper flakes  -1/4 tsp garlic salt  -1 tsp coconut oil Directions: Pre-heat oven to 400°. Sprinkle chicken breast with kosher salt and black pepper. Place in oven and bake for 15 min or until no longer pink. While chicken is baking, heat coconut oil over medium-high heat in pan. Add in garlic, sugar snap peas, carrots, and bell pepper. Cook about 2-3 min or until veggies are tender. Add in crushed red pepper flake, garlic salt, and 1/8 cup coconut aminos soy-free sauce. Cook 1-2 min or until sauce thickens. Remove from pan and set aside. Remove chicken from oven and cut into bite-sized pieces. Add to pan with 1/8 cup coconut aminos soy-free sauce and cook over medium-high heat about 1-2 min or until sauce thickens. Place veggies on plate and top with chicken. Eat and enjoy! *Note* you can add a complex carbs to this meal such as brown rice or a sweet potato

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  Lettuce Turkey Tacos

  Ingredients: 2/3 cup brown basmati rice 1 1/3 cups water 2 tablespoons extra-virgin olive oil 1 pound 93%-lean ground turkey 1 medium onion, finely chopped 1 small red bell pepper, finely chopped 2 tablespoons chili powder, preferably ancho 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 cup canned (or cooked) black beans, rinsed 1/2 cup prepared guacamole 1/2 cup reduced-fat sour cream 12 large leaves Boston lettuce (from 2 heads)   Directions: Bring rice and water to a boil in a small saucepan. Reduce heat to maintain a low simmer, cover and cook until the rice is tender and the water is absorbed, 30 to 40 minutes (see Tip). Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add turkey, onion, pepper, chili powder, cumin, garlic powder, salt and cayenne; cook, stirring, until the turkey is cooked through, 5 to 8 minutes. Add black beans and cook until heated thorough, about 2 minutes. Serve with the cooked rice, guacamole and sour cream in the lettuce leaves. Serve with corn tortilla chips and salsa to complete your Taco night!