Buffalo Chicken Lettuce Wraps

My boyfriend is obsessed with buffalo anything.  He literally puts hot sauce on EVERYTHING! I was trying to find recipes to make this week for our meal plan and I thought of buffalo chicken wraps.  I am always trying to find ways to save my yellow containers though so I thought maybe we could use lettuce wraps instead.  He is pretty tolerate of my "clean eating" ways but some things he just won't do and usually having lettuce instead of buns or wraps is on the no list.  I found this container of romaine leaves at Walmart and they are PERFECT because they are ready to go.  I used to try and buy the romaine bunches but some were too small or they were ripped, etc so they didn't work well.  These are designed to be used this way!  

This was a very easy set it and forget it meal.  It was also hubby approved and boot-camp approved so that's a HUGE win in my book.  It definitely is getting added to the regular rotation.  Plus there are so many different ways you could mix it up.   

It almost isn't even a recipe.  I just threw one pound of chicken breast into a crock-pot with about a cup of hot sauce and 1/4 cup of OPA Greek Yogurt Ranch.  Then I cooked it on low for 6-8 hours until I could shred it with a fork.  Remove the chicken and shred with 2 forks or a mixer, draining hot sauce liquid from crock-pot and then add chicken back in.  Add more hot sauce to coat and add a little "sauce"(about 1/4 cup).  Then we just filled some romaine lettuce leaves with the chicken, topped it with shredded pepper-jack cheese and a drizzle of the OPA Greek Yogurt dressing and ENJOY! 

If you are following the 21 Day Fix Meal plan for one lettuce wrap the containers are

1 green (probably is really only 1/2 green for 1 leaf)

1 red (chicken)

1/2 blue (cheese)

1/2 orange (dressing) (accounts for topping and added during cooking)

*I did use the containers to measure the cheese and the chicken.  

    

My first week of Core De Force

So I officially started Core De Force on November 7th but I let excuses happen and I ended up not being as consistent as I wanted. So nothing like a fresh start because I'm not going to half ass anything...I'm gonna use my whole ass.  

Yesterday I completed my first full week and it was alot harder than I thought but I LOVED it. The one workout has so...many...push ups...., I am excited to see my progress on that one because push ups are my weakness.  I still struggle to stay on track with my eating and let a few too many cheat meals happen but I am so proud that I pushed play every single day, even when I didn't feel like it.  Today started week two and I can already see some changes in my abs,  It really makes me want to stick to the meal plan and see just how awesome this program can transform your body in 30 days!!  There were days I wanted to cry during the workout or give up.  There were some days I had to follow the modifications to finish but I still did it!  

This week we tackle Thanksgiving!  I WILL get my workout in first thing in the morning before we head off to family dinners and I will having my Shakeology for breakfast so I at least have 1 healthy meal.  It is just one day and I refuse to let it side track all my progress.  I am just going to make healthy choices and only splurge on the things I REALLY enjoy.  

Back to the workouts, I really like that we go in 3 minute rounds so it takes a 30-40 minute workout but breaks it up so the time goes super fast.  I also appreciate the breaks throughout to catch my breath, it for sure makes me feel like a BADASS and I love that!  Plus I haven't ever done a workout like this before so I feel so empowered to be learning something new and sweating at the same time. 

I am keeping strong with Core De Force through the end of the year!  I also have another accountability group starting November 28th if you also need some help surviving the holidays.  

Click here for more information about the group

Here's to an awesome week 2!!!!

Broccoli Mac & Cheese

So eating healthy and homemade Macaroni and Cheese don't typically go together but guess what!

THEY DO! 

This is an adaptation from the FIXATE Cookbook by Autumn Calabrese.  I have been wanting to make this for a long time so I went for it today and used what I had on hand.  (something that I am getting very good at) 

This also made a huge pot so we have leftovers for a few days and with my boyfriends kids coming over I am excited to see if it's a win with them.  

Here is the recipe I used:

4 oz.                     dry whole wheat elbow macaroni (or 3 cups cooked)
4 tsp.                    butter (or coconut oil)
2 tbsp.                  unbleached whole wheat flour
1 1/2 cups            unsweetened almond milk
1 1/4 cups            mix of grated Parmesan, pepper jack and mozzarella cheeses
1 16oz bag           frozen broccoli, thawed
1 cup                   chopped baby spinach
1 tsp.                   sea salt (or Himalayan salt)
1/2 tsp.                ground black pepper

1. Cook macaroni according to package directions. Set aside
2. Melt butter in large saucepan over medium heat.
3. Add flour; cook, whisking constantly for 1 minute, or until brown (don't let it burn)
4. Slowly whisk in almond milk; cook, whisking constantly for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low.  Add cheese; cook, whisking constantly. for 2 or 3 minutes, or until melted
6. Add broccoli and spinach, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Add in macaroni and mix to combine.

Fix containers-
for 1 1/2 cup serving
1 1/2 green
1 yellow
1/2 blue 

Cheesy Chicken & Broccoli with Spaghetti Squash

My love for spaghetti squash is very strong.  It's so easy to make and I prefer the taste to regular spaghetti now.  But since we have had squash and red sauce like once a week for the last few weeks I was long overdue for a new recipe.

I found this recipe and tweaked it to make it fit into my Core De Force meal plan.  It was still delicious and made a ton of leftovers.  It was hubby approved and because you can make the filling while the squash cooks it doesn't take much longer than the cooking time for the squash!

Ingredients

• 1 large spaghetti squash
• 1 lb chicken breast or chicken tenders (I had tenders in the freezer so that's what I used.)
• 2 teaspoons olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like things
• 2 cups broccoli florets or 1 bag of frozen florets, thawed
• 1/4 cup low sodium chicken broth
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1 5oz. container of plain Green Yogurt (or 1/3 cup)
• Kosher salt and black pepper to taste

Instructions

Spaghetti Squash
1. Preheat oven to 400 degrees and line a baking sheet with foil.
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Rub or spray the interior with oil and season with kosher salt and black pepper.
4. Place the halves cut side down on the baking sheet and roast in the oven for approximately 45 minutes or until a knife can be inserted in the flesh easily.
5. Remove from the oven and let the squash cool until it can be handled.
6. Using a fork scoop out the flesh in long strands and put them in a bowl.
7. Place the skin/shell back on the baking sheet and set aside.
Chicken and Broccoli Filling
8. While spaghetti squash is cooking...
9. Spray a large non-stick skillet with oil and heat over medium high heat.
10. When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through.
11. Remove the chicken from the skillet onto a plate.
12. Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet.
13. Swirl the oil to coat the bottom of the skillet then add in the onion, garlic and red pepper flakes.
14. Sauté for about a minute then add in the broccoli florets.
15. Season with salt and pepper then add in a couple tablespoons of water (if you are using broccoli that was frozen and it still has some ice on it you don't need to add extra water) and cover with a lid.
16. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
17. Add in the chicken broth and stir everything until smooth and a sauce starts to form.
18. Add in half of the shredded cheese and stir until melted.
19. Remove from the heat and stir in the Greek yogurt until combined.
20. Add in spaghetti squash and combine with mixture.
21. Taste for seasoning then put the filling back into the spaghetti squash shells and top with the remaining shredded cheese.
22. Broil in the oven until the cheese is melted then serve.

Mine made 5 servings:

Each serving I counted as

1.5 Green (squash and broccoli)

1.5  (chicken and yogurt) - the yogurt probably doesn't even count since it's such a small amount per serving but I would rather estimate higher than lower. 

1  (Cheese)