Super Simple Chicken Lettuce Wraps [with VIDEO!]

I whipped these up in less than 20 minutes and they are amazing! This recipe serves 4 but you can increase or decrease as needed.

Orange Chicken and Coconut Rice Recipe

Do you ever have those cravings that you just can't shake? The other night I had a hankering for Chinese Orange Chicken. You know, that thick battered, super sweet, clog your artery kind of dish?

Yup, that's what I was craving but then I thought of all the beach-bods here in Southern California and how they surely wouldn't be caught dead shoveling that sort of dish in their mouths came to mind. Light-bulb! What if I came up with a healthier, non-fried, non-artery clogging version?? Well, if you're thinking "OMG I HOPE SHE DID"... you're in luck! Scroll down and don't miss the recipe for Coconut Rice at the bottom!

Easy Chicken Pad Thai

Last night I was beyond exhausted (still catching up from the crazy weekend) and if you can believe it, I really didn't feel like cooking. The night before I had made some Ginger Chicken Wontons and I had quite a bit of the filling left over (see how to make the filling here) so I decided that I was going to create one of my famous "Dinner Do-Overs" and turn it into Pad Thai. You don't have to use leftovers for this though, you can make this same dish with chopped up chicken breast!

I decided to use Nasoya's Pasta Zero for this recipe because after looking at the back of the package and seeing I could eat the whole bag for 40 calories... I was sold.

Ingredients

2 Chicken breasts, ground or chopped

1 Egg, scrambled

1 tbsp peanut butter (I used Magee's)

1 tbsp soy sauce

water

honey

a dash of sweet chili sauce (optional)

frozen edamame

green onions

Chicken & Dumpling Soup - Ultimate Comfort Food

One of my absolute favorite comfort foods is Chicken and Dumpling Soup. There's just something about it that soothes the soul! What's great about this recipe is that there's a good chance you already have most of the ingredients in your kitchen! You can even cheat and use leftover rotisserie chicken!
Here's what I do to whip up the perfect pot!

[Restaurant Recipe]: Casa Vega's Tamales

Super Healthy Chicken Meatballs & Eggplant "Spaghetti"

Whipped these up last night and I'm obsessed!! I made mine the Paleo way, but you can add whatever works best for you.



 

Stuffed Chicken Florentine

These ingredients come from Pam J. in Los Angles, CA

Ingredients:
Chicken
Garlic
Spinach
Cucumbers
Bread

Stuffed Chicken Florentine w/ Marinated Cukes.

The Cukes:
In a sealable container, combine ½ c vinegar, ¼ c oil, 1 tbsp sugar and a bit of black pepper.
Mix together, add sliced cucumbers and onions if you have them. Seal and let marinate in fridge while you prepare the chicken.

Stuffing:Depending on how many pieces of chicken you have, use either half or whole loaf of bread.
2 chicken breasts = ½ loaf, 4 breasts=whole loaf.

Break-up bread into small bits and place in mixing bowl.
Add chopped spinach.
Add a small amount of water until bread is damp and you can mold bread together. You’ll usually use a bit less than ½ c water.
Add salt and pepper to taste.
Add chopped garlic, about 2 cloves.
Knead together with hands.

Chicken:Pound chicken out flat and thin.
Add stuffing onto chicken and roll up. You can hold it together with toothpicks if you need to.
Heat a skillet on high heat w/some olive oil.
Pan sear chicken until golden brown and cooked throughout.

Plate the chicken with some veggies and your marinated cucumbers, add a shake of dill if you have it, and there, you’re done!