Super Bowl Clean Eating Nachos

Taco Seasoned Chicken

6 oz chicken breast
1/2 tsp chile powder
1/4 tsp sea salt
1/4 tsp black pepper

Line large baking sheet with foil and mist with cooking spray, place
chicken on foil and mist with cooking spray or brush with olive oil.
Sprinkle with chile powder, salt, and black pepper evenly on both
sides. Broil 5-8 minutes per side.

Tortilla Chips

10 6-inch no GMO corn tortillas, cut into 6 wedges
1-1/2 tsp. chile powder

Line 2 baking sheets with foil and mist with cooking spray. Arrange
tortillas in single layer and mist with cooking spray. Sprinkle with
chile powder. Bake 14-15 minutes, turning tortilla chips halfway
through. They will crisp up as they cool.

Pico de Gallo

2 tomatoes chopped
2 jalapeno peppers chopped
1/2 white onion chopped
1/2 c fresh cilantro leaves chopped
juice of 2 limes
1/4 tsp sea salt

Combine tomatoes, jalapenos, onion, cilantro, lime juice and sea salt.

Black Beans

1-2 tsp olive oil
1 large clove garlic
15 oz unsalted black beans
1-2 tsp hot sauce (Tessemae's all natural hot sauce)
1/4 tsp sea salt

In saucepan heat olive oil. Add garlic and cook/stir for 1 minute. Add
beans with liguid. Stir to bubbling. Stir in hot sauce and sea salt.
Remove from heat and mash until desired consistency.

NACHOS

10 chips topped with chicken
pico de gallo
1/4 c. black beans
1/4 c. mexican cheese blend
1/2 fresh avocado or guacamole
plain greek yogurt
jalapeno
green onions
cilantro

Top chips with desired garnishes.

Garden Fresh Green Bean Salad

You know you see a picture of a recipe in a magazine or on the internet and think "that looks so yummy"? Then you make it and you think, "I will never make that again." Well - yummy recipe in a magazine and I will definitely make this again. SOOOOOOO yummy! Served it with grilled chicken.

6 servings

Ingredients: 

1 lb. french FRESH green beans (ends trimmed if necessary)

1/2 c. feta cheese crumbles

1 c. cherry tomatoes, sliced in half

2 T. olive oil

2 T. red wine vinegar

2 T. chopped fresh basil

1 large clove garlic, minced

Freshly ground black pepper

Sea Salt

Cook beans until tender crisp. Rinse under cold water. Drain well and pat dry. Put in large bowl and combine with feta cheese and tomatoes (optional item to add is 3 T. red onion chopped - I did not add). Whisk olive oil, red wine vinegar, basil, garlic and salt/pepper. Pour the dressing over the green beans. Optional to add slivered toasted almonds (I did not add). Let marinate in the refrigerator for about 1 hour before serving cold. 

Sriracha Chicken Tacos

2 lbs. chicken breasts - cubed

olive oil

butter lettuce for wraps (I used green leafy lettuce because I already had it)

black beans

grape tomatoes

avocado

green onions

cilantro

lime

Marinade Ingredients:

Juice of 2 limes - about 2 T.

2-4 T. Sriracha Sauce (more or less to taste - since I have non spice lovers - I used 2 T. and it was just right for them.)

1 T. raw honey (optional - I did not use)

1/2 tsp garlic powder

2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp sea salt

1 T. water

1/2 T olive oil

Combine marinade ingredients. Place in glass bowl or gallon ziploc bag. Marinade chicken 4 hours or over night. Saute chicken in olive oil until done - could also have chicken in larger pieces and grill. Assemble taco with desired ingredients. Enjoy! 

Fruit Infused Water

For each half gallon of water

1 c. Strawberries

1 c. Cucumbers

2 lines

1/4 c. Fresh mint leaves

Ice

Layer in pitcher or drink dispenser. Let sit for at least 10 minutes. Mine sat for a couple hours. Flavor was very subtle at first and not overly strong a couple hours later. Just keep adding water when level gets low - and more fruits if flavor too mild. 

Using this water in my vanilla protein shake was AMAZING! Fits perfect with my shake day for Tina's 18 day challenge. Who would have thought????