Dinner Recipes (lean and green recipes)

So here I will post my favorite Lean and Green recipes. Usually, in our house, this is the dinner meal, but you can have it whenever it works best for you. I cant say I have created any of these from scratch, but I have altered them from the originals. I think recipes are the best when they have been made spiced to your own families taste's. So please feel free to try these out and modify them to your hearts content!

Taco Soup
2 cup reduced sodium chicken broth
2 cups water
1 can rotella
1 packet sodium reduced taco seasoning
1 tsp cummin
1/2 tsp chili powder
3 cloves (minced) garlic
3-4 frozen chicken breast
1/2 head of cabbage
2 oz cheese (your fav mexican mix)
6-12 medium black olives

Put all the liquids and seasoning in your slow cooker and mix up. Add the cabbage and stir then add the chicken. Cook on low for 8 hrs/high for 6. about half way through I usually stir it again to make sure the chicken gets down to the liquids and gets flavored.
When done cooking, pour out a cups worth top with a sprinkle of cheese. You can add a little avacado for creaminess if you want. Just be sure to count any extra condiments, fats or veggies. Enjoy!

Kale Chips
1 bunch of kale
cooking spray (olive oil is my choice)
salt/pepper
I add the following, a sprinkle of each to taste to give it an extra kick)
cumin
garlic powder
chili pepper
smoked paprika

Oven at 350 degrees. Wash and tear the kale into bite size pieces. In a big bowl add the kale, the oil then stir to coat it all. Then add the seasonings mixing till everything gets coated. Spread out on a cookie sheet and cook for 10-12 minutes. Check often. They are done when the edges are borwn and they are crispy. They dont store all that well. They tend to go soft if you put them in a container. If I find one that works I will add it here. But honestly, mine never lasts long enough to need a container. Enjoy!

Eggplant Lasagna
3 medium eggplants
1 med onion
4-5 cloves of garlic
sea salt
1.5 pds ground turkey or chicken. the leaner the better
26oz no salt added crushed tomatoes
15oz no salt added tomato sauce
6 oz no salt added tomato paste
1tbs oregano
1tbs basil
1tsp rosemary
8oz mozzarella cheese
1/4cup parm cheese
1cup sliced mushrooms
12 medim black olives

slice eggplant about 1/4 inch thick round slices. lightly sprinkle each side and layer between papertowels in a collander. This will sweat the eggplant and pull out some water. Since there is salt in this step I omit it everywhere else I can. Sweat the eggplant for about an hour
oven at 350 lay out eggplant onto cookie sheets and cook for 20 min, flipping half way through.
drizzle evoo into a pot cook at medium, add onions and light salt. once onions release their liquids (about 5 min) add garlic and reduce heat to low. Carmelize onions. takes about 25-30 min.
add the meat and turn up heat to brown. add oregano and basil, mushrooms once browned. Then add all the tomatoes and olives. bring mixture to a boil stirring frequently. reduce and cover, simmer for 30 minutes.
spray 9x13 pan with cooking spray put 1/4 cup of sauce on the bottom and spread around. layer eggplant overlapping to cover bottome. sprinkly a layer of cheese and extra basil if you like. top with about 1/3 of the sauce. repeat layering till you run out. ending with the sauce. use up everything you have left. then top with cheese and the parm.
bake at 350 for 40 minutes until golden and bubbly. let it sit for 10minutes before cutting. portion out 8 equal pieces from this recipe. Enjoy!

Chicken Wraps
1.5pd ground chicken or turkey
1 reduced sodium taco seasoning packet (or 1tsp onion flakes, 1tsp chili pepper, 1.5 tsp basil, 2 tsp cumin)
salt/pepper to taste
light ranch dressing
3 celery stalks
4-6 romain lettuce leaves
2 oz shredded cheese.
1/2 cup cut up cucumber
1/8 cup avacado
1/2 cup cut up tomato

cook chicken in pan with a drizzle of evoo. while its browning add your seasonings. when its done portion out onto cleaned romain lettuce top with dressing and other veggies. Roll the lettuce up and create wrap. Enjoy!