Chicken Caesar Flatbread

by Primelife Admin | Jan 3, 2020 | Recipes

Chicken Caesar Flatbread

Kristen Richardson

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Servings 4

Calories 326 kcal

Ingredients

  

• 1 refrigerated thin crust pizza dough
• 5 oz plain greek yogurt
• 1 tbsp minced garlic
• Salt and pepper to taste
• 1 small can sliced olives
• 1/2 cup cherry tomatoes, sliced lengthwise
• 2-3 cooked chicken breast tenderloins
• 3 tbsp grated parmesan cheese
• 2 tbsp light Caesar dressing
• 1 bag romaine lettuce

Instructions

 

• Preheat oven to 425⁰.
• Coat your pizza stone or sheet pan with flour and roll out pizza dough evenly.
• Place in preheated oven for 6 minutes. This is to make sure the middle of the crust cooks evenly after all the toppings have been added.
• In small bowl, mix yogurt, garlic, salt and pepper.
• Take dough out of oven, top with greek yogurt mixture, tomatoes, olives, and chicken.
• Place in oven for another 10 minutes, or until crust is golden.
• Top off with romaine lettuce, drizzle with dressing, and sprinkle with parmesan cheese.
• Let cool about 5 minutes, slice, and serve!

Notes

To speed things up, you can always use rotisserie chicken or pre-cooked chicken pieces for the pizza. This way, all your ingredients are ready to be made into a delicious, colorful meal.

Chicken Enchiladas

by Primelife Admin | Jan 3, 2020 | Recipes

Chicken Enchiladas

Kristen Richardson

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Cook Time 25 minutes mins

Servings 4

Calories 408 kcal

Ingredients

  

• 1 lb ground chicken
• 1 package “Tumaro’s” Let’s skip the sandwich wraps (8 count)
• 1 green pepper (chopped)
• 1/2 sweet onion (chopped)
• 1 tbsp minced garlic
• 2 10 oz. cans of mild enchilada sauce
• 1 can mild salsa (hot if you like spicy foods)
• 1 4oz can diced jalapenos
• 1/2 tsp red pepper flakes
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp each of salt and pepper
• 2 cups shredded mexican blend cheese

Instructions

 

• Preheat oven to 375⁰ and spray 9×13 pan with non-stick spray.
• Spoon 1/2 can of enchilada sauce on the bottom of the pan. 
• Brown ground chicken over medium-high heat.
• Once browned, add pepper, onion, jalapenos, and garlic and saute until onions are translucent.
• Add in red pepper flakes, chili powder, garlic powder, salt, and pepper and mix to combine.
• Add remaining half of enchilada sauce to meat mixture. 
• Prepare assembly of enchiladas. 
• Layer one wrap with about 3 tbsp chicken mixture, top with 1 tbsp cheese, and 1 tbsp salsa. (Be sure to reserve 1 cup cheese)
• Wrap tightly around mixture to form enchilada, and place seam side down into pan.
• Continue with remaining mixture to form 8 enchiladas. 
• If you have any meat left over, just pour on top of assembled enchiladas. 
• Top with another 1/2 can enchilada sauce, and 1c cheese. 
• Bake for 25 minutes or until bubbling, take out and enjoy!! 

Notes

Buy the pre-chopped peppers and onions mix if available in your grocery store. They make life so much easier, and quicker! Not a fan of ground chicken? Buy a rotisserie chicken, debone and shred it into small pieces to use. 

Apple Cinnamon Quinoa Oatmeal

by Primelife Admin | Jan 2, 2020 | Recipes

Apple Cinnamon Quinoa Oatmeal

Kristen Richardson

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Servings 6

Calories 180 kcal

Ingredients

  

• 1 cup uncooked quinoa
• 2 cups unsweetened vanilla almond milk
• 1/3 cup craisins
• 1/4 cup sugar
• 3 medium apples, peeled and chopped into bite sized pieces any variety
• 1 tsp cinnamon

Instructions

 

• Place all ingredients into slow-cooker and mix in together well. Place on high for 2.5 hours (You’ll start to smell apple pie in your house). 
• Scoop out into bowls and enjoy! Be careful, it’ll be very hot. 

Notes

If you want the most out of your apple, leave the skin on. The skin is where all the nutrients hide out, so if you keep the skin on, you’ll get all the benefits from the apple as well! You could also switch this up as a dessert. Just top with low-fat vanilla frozen yogurt while the oatmeal’s still hot and it’ll turn into an amazing after-dinner treat. 

Chicken BLT Salad with Jalapeno-Ranch Dressing

by Primelife Admin | Sep 12, 2019 | Recipes

Chicken BLT Salad with Jalapeno-Ranch Dressing

Kristen Richardson

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Servings 6

Calories 185 kcal

Ingredients

  

• 2 bags or one head of romaine lettuce
• 1/2 lb low-sodium bacon
• 1 pint cherry tomatoes, sliced
• 1-2 chicken breasts, cooked and sliced into bite-sized pieces
• 2-3 jalapenos
• 1/2 cup light ranch dressing

Instructions

 

• Preheat oven to 425⁰ and place bacon on a lined baking pan. *The bacon will crisp up better if you place a cooling rack under the bacon so the fat can drip off while baking.
• While you’re waiting for the oven to heat, slice cherry tomatoes, and cut and de-vein the jalapenos. Slice the jalapenos into thirds and place into a small food processor.
• Add ranch dressing to the food processor and puree jalapenos and dressing until there are no more chunks.
• Cook bacon for 15 minutes, flip, and cook for another 8-10 minutes until bacon is cooked and crispy.
• Assemble your salad with romaine, tomatoes, chicken, bacon, and drizzle with jalapeno-ranch dressing.

Notes

Sprinkle with parmesan cheese for a little more flavor. You can also use turkey bacon to cut down on the sodium. This is also a great salad for lunches for the week! Easy to assemble, little ingredients, and SO delicious!

Honey Mustard Hummus

by Kristen Richardson | Jun 28, 2019 | Recipes

Honey Mustard Hummus

Kristen Richardson

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Servings 8 people

Calories 90 kcal

Ingredients

  

• 13 oz can of garbanzo beans (large can)
• 1/4 cup honey
• 1/4 cup spicy brown mustard
• 2 tbsp olive oil
• 3-5 drops lemon juice

Instructions

 

• Open garbanzo beans and rinse in colander.
• Combine all ingredients in food processor and blend until smooth and no chunks or beans are left.
• Spoon into your serving bowl and enjoy with your favorite dipping food!

Notes

I used carrots, celery and pretzel thins to dip into the hummus. This was especially good with the pretzels; it’s like a honey-mustard pretzel!

Breakfast Egg Muffins

by Kristen Richardson | Jun 11, 2019 | Recipes

Breakfast Egg Muffins

Kristen Richardson

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Servings 2 muffins

Calories 114 kcal

Ingredients

  

• 1 lb ground turkey sausage
• 2 medium peppers (red, green or yellow)
• 1/2 small onion, chopped (red or white)
• 4 handfuls spinach, ripped into pieces
• 1 tbsp onion powder
• Salt and pepper to taste
• 1 32oz container liquid egg whites
• Non-stick spray

Instructions

 

• Preheat oven to 350⁰ and spray muffin tins with non-stick spray.
• Heat skillet to medium high heat and brown turkey sausage until cooked through, breaking up into small crumbles.
• Combine turkey sausage, peppers, onion, spinach, and spices in a mixing bowl.
• With a spoon, scoop turkey sausage mixture evenly into 24 muffin tins. *I only had one 12-cup muffin tin so I used half the mixture first, baked the eggs and then used the rest of the mixture.
• Pour egg whites on top of mixture, into muffin tins just below the rim of the pan.
• Bake for 25 minutes or until eggs no longer move when you wiggle the pan.
• Once they’re done, place on a cooling rack for at least 5 minutes and enjoy!

Notes

Make these ahead of time so you have them for the week. They make a great grab-and-go breakfast that’s still hot! You can also find pre-cooked turkey sausage crumbles to save time too.