3 ingredient Low Carb Chicken Nuggets

Quick and easy low carb Chicken nuggets with only 3 ingredients!

Ingredients:⁣⁣

1 pack Shrewd Foods protein puffs (only 2g carbs)⁣⁣

1 Meats2u chicken breast ⁣⁣

1tbs sugar free syrup ⁣⁣

You will also need a cooling rack + baking sheet (key to get them crispy)⁣⁣ and a Food processor ⁣⁣

Directions: ⁣

1. Preheat oven to 400 degrees. ⁣⁣

Dice chicken breast into 1 inch cubes. Set aside. ⁣⁣

2. Pulse protein puffs in food processor until they are a course powder (like Panko bread crumbs) and dump into a shallow Tupperware dish. ⁣⁣

3. In a separate bowl mix chicken breast with 1 tbs of sugar free syrup. Once evenly coated in syrup, add each piece one by one to your protein puff powder coating evenly. ⁣⁣

3. Immediately transfer to your lightly greased cooling rack. Space them out evenly and bake for 12-15 min. ⁣Enjoy while warm! ⁣

If you try this recipe, make sure to let me know what you think!

#ShrewdCrew #ShrewdFoodie

Roasted (Air Fryer) Stuffed Poblano Peppers

Quick, easy, clean, and tasty! First time roasting peppers in my air fryer and it turned out great. You can cook more than one pepper in the air fryer at a time, the time might need to be adjusted.

Ingredients

1 poblano pepper

Meats2u Shredded Chicken

1/4 avocado

1/2 lime

Optional:

Salsa

Bolthouse Farms Cilantro avocado yogurt dressing

Instructions

1. Prepare crockpot Chicken ahead of time recipe here but don’t add sauce after cooking.

2. Cook pepper 400 degrees for 6 min, flip and cook another 6 min.

3. Peel off skin and cut slit down center from stem to bottom (don’t cut through both layers.)

4.Stuff with chicken and top with avocado slices and squeeze fresh lime on top. Add other fixings you see fit and enjoy!

Crockpot shredded chicken

This has easily become one of my favorite and quick ways to prep a good amount of chicken for my boyfriend and I especially since we are so busy with our hectic work schedules

It was nice to dust off my crockpot that I was not using at all anymore and it’s gotten to the point where we actually think we want to get a second one just to make even more!

This recipe can be used with basically any sauce that you like depending on what you were going to be adding your chicken to our use the shredded chicken on top of salads, tacos, rice, etc. Because it is extremely versatile and easy to eat cold if you are one of those people who are always on the go.

Ingredients:
Instructions:

1. Place defrosted chicken breast in crock pot. Add as much broth to fully cover chicken and a little bit more I usually use about 3/4 of a carton

2. Cook on high for about three hours or low for six just depending on how long you are going to be leaving your crockpot.

3. Once cooked, drain excess liquid and let it cool down. You can either use a hand mixer or two forks (pull forks in opposite direction)to shred the chicken.

4. Transfer to a large container add your favorite sauce, salsa, or leave unseasoned and add sauce later!

Mix well and store for up to about 3 days.

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Chunky Meats2u Shrimp Burgers

Burgers:

• 1 pound @meats2u shrimp, shelled and deveined

https://meats2u.com/product-category/seafood/?aff=kelsey&coupon=VIPKELSEY

• 1 egg

• 1/4c chopped cilantro

• 2 tbs minced garlic

• 1/2 cup Panko

• 1/2 jalapeno pepper, seeded and chopped

• 1 large shallot, minced

• 1 tsp salt & pepper

• 1/2 cup red pepper, chopped small

Aioli

• 1 avocado,

• 1/2 c plain greek yogurt

• 1 tbs fresh lime juice

• 2 tbs minced garlic

• 1/2 jalapeno pepper, seeded and chopped

• 1/4c chopped cilantro

• 1 tsp salt & pepper

Instructions

Burgers

• Divide the shrimp in half. Coarsely chop one half and set aside. Put half in a food processor. And grind to a coarse puree. Add in egg, shallot, cilantro, jalapeño and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a bowl & add coarsely chopped shrimp and red pepper. Season with salt and black. Mix well. Form burgers and chill for 1 hour (covered).

• Heat oil in a heavy skillet. Fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.

Avocado Aioli

• Remove peel and seed of avocado and scoop into food processor.

• Add greek yogurt, lime juice, garlic cloves, jalapeno, cilantro, salt and pepper. Process until smooth.

• Place in a dish, cover and chill for an hour.

Seared Scallops and Cauliflower Risotto

I was looking for a relatively clean meal to enjoy on a Sunday evening while my boyfriend and I are both home to enjoy a meal that’s not in a melaprep container. Keith had never tried scallops before but absolutely loved this recipe! Traditionally risotto is made with quite a bit of fat and it would be way more carbs if I didn’t use the cauliflower rice so the substitution fits your macros while still having a savory meal.

If you don’t like scallops you can also substitute shrimp or chicken.

Ingredients:

Seared Scallops

• 1 lb Meats2u Jumbo scallops

• 3 Tbs avocado oil

• Salt and Pepper

Cauliflower Risotto

• 4 cups of riced cauliflower

• 2 tbsp avocado oil

• 3 garlic cloves minced

• 1/4 cup thinly sliced green onions

• 1/4 cup Parmesan cheese grated

• 1/4 tsp

• 1/4 tsp

1 bunch asparagus

Lemon

Instructions:

1. Preheat oven to 375. Cut off ends of asparagus and place of a baking sheet lined with foil. Bake for 9 mine while prepping the rest of meal.

2. Bring a medium skillet to medium heat

3. Add garlic and green onions to the skillet and cook ~3 minutes

4. Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~3 minutes)

5. Stir until the parmesan cheese is well incorporated. Lower the heat so that the rice does not stick and cook until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.

6. Pat the scallops with a paper towel. Sprinkle salt and pepper on top (about 1/4 tsp of each if you’re not sure about sprinkling)

7. Bring a frying pan to medium heat; Add avocado oil and wait about 30 seconds for it to heat up

8. Add scallops to the pan and cook for 3 minutes per side. Remove from the heat and pan so that they do not continue to cook.

9.Add a large spoon of risotto to a plate. Top with asparagus, scallops, green onions.

Low Carb Zucchini Lasagna

I love the cheesy carb-loaded goodness of my Italian family roots just as much as the next person BUT my waistline, not so much!

I have substituted zucchini noodles previously when I made an enchilada style dish and it was absolutely amazing so I decided to try it with a lasagna dish!

Although I am I’m not sure what my grandpa would think about me subbing zucchini for noodles but for me it was absolutely delicious! I was worried about the dish being too soggy because there is a lot of moisture in the zucchini but I didn’t have any issues.

Traditionally I like to make my family recipe tomato sauce but I’m trying to make these recipes short and easy!

 

 

Ingredients:

  • 1 jar of pasta sauce
  • 3 large zucchini
  • 1/4 c shredded mozzarella cheese
  • 1 large egg
  • 20 oz ricotta cheese
  • 3 cups baby spinach
  • 1 pack of Meats2u House Seasoned Chicken*
  • Pink Himalayan salt
  • Pepper
  • Oregano
  • 2 Tbs Fresh Basil
  • Olive oil cooking spray

*Pre-cook your defrosted Meats2u Chicken in a crockpot for about 2.5-3 hours, drain, and shred with an electric mixer

You will also need a 9×13 baking dish and a Y peeler

Directions:

1. In a mixing bowl combine ricotta cheese and egg with fresh basil, 1/4 tsp oregano, and pinch/salt pepper. Refrigerate until ready to assemble

2. Using a Y peeler make thick noodle like strips with your zucchini, set aside.

3. Lightly grease your deep 9 x 13 pan and preheat your oven to 375°

4. To assemble have your chicken, Baby spinach, cheese mix, and sauce ready to go. Starting with the zucchini noodles line them along the bottom of the pan (2 Columns lengthwise seems to work best). Then top with ricotta cheese and spoon the pasta sauce over the top. Add your shredded chicken and top with baby spinach. Repeat one more time.

5. Your final layer should be a layer of zucchini topped with a bit of pasta sauce and sprinkled lightly with the mozzarella cheese. You can add the shredded cheese to each layer but I am trying to keep this low fat! Who doesn’t love cheese though?

6. Top with foil and bake in preheated oven for 25 minutes. Remove foil, and bake for an additional 25 minutes to allow cheese to brown. Serve warm!

 

Try Meats2u using code VIPKELSEY on your next order!

Eggs Florentine: Protein Style

If you have been following me for a while then you would know that I absolutely love breakfast and brunch! Breakfast is definitely a meal where it’s easy to load up on the carbs and sugars so often times I try to find more “leaner” alternates to enjoy. One of my absolute favorite breakfast dishes is Eggs Benedict. I decided to make a high protein alternate to Eggs Florine utilizing one of my favorite items from Meats2U, their chicken breakfast patties!

Just look a that yolk drip…

Ingredients:

1 pack Meats2u Breakfast Sausage patties – defrosted

1 Small bag baby spinach

4 Eggs

Pinch of paprika to garnish

2 tsp. White wine vinegar

Spray olive oil

Pink Himalayan Salt (or regular)

Pepper

1 tsp lemon juice

Directions:
1. In a medium sauce pan fill 3/4 way full with water. add vinegar. Bring to a simmer over medium-high heat.
2. While you are waiting for the water to boil, in a well oiled cast iron skillet (preferable but you can use a regular skillet) cook your defrosted Meats2u Breakfast Patties. Cook on each side 3-6 min.
3. Carefully, using the handle of a wooden or silicone cooking utensil, swirl the water in a clockwise motion into a small whirl pool is created. Gently break egg into the water. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes. The yolks should still be runny. Remove the egg from the water with a slotted spoon and set aside on a warm paper-towel-lined plate. Meanwhile, in a medium skillet sauté your spinach and lemon over low heat. We all know that we start off with a huge pile of spinach in end up with nothing so make sure you sauté the whole bag. Season with salt & pepper.
5. Time to assemble: Place or sausage patties on a plate them top with a generous helping of spinach, and finally add your poached egg. Garnish with paprika. Enjoy!

Use my code VIPKELSEY to save on your next Meats2u order!

Taco Tuesday with a twist

So does this count as taco Tuesday? I was craving tacos with all the fixins’ But I decided to loaded up on a sweet potato instead. I used Meats2u Chicken patties to stuff them full of lean protein. It is part of the Chicken Lovers pack. You can get it here and use VIPKELSEY 1/2 off shipping and next day delivery Monday-Thursday

Ingredients:

  • 4 medium sweet potatoes, approximately 2 lbs total 
  • 1 package of Meats2u Chicken Patties
  • 2 tsp olive oil
  • 1/2 tsp salt, more or less, to taste

Garnishment:

  • 1 medium avocado,  peeled and pitted
  • 1/4 tsp garlic powder
  • 1/8 tsp salt, more or less, to taste
  • 1/8 tsp black pepper, more or less, to taste
  • 1-2 tbsp lime juice, to taste
  • Salsa

Additional Garnishment:

  • freshly chopped cilantro
  • chives
  • Sliced lime, to squeeze
  • plain greek yogurt or sour cream
  • sliced jalapeños

Instructions

  1. Preheat oven to 400 degrees F. Poke each sweet potato all over with a fork. Line a baking sheet with foil or parchment paper. Bake the sweet potatoes for approximately 40-50 minutes, or until fork tender. You can also microwave instead to cut down on time.

  2. During the last 10-15 minutes the sweet potatoes are baking, heat 2 teaspoons of olive oil in a large skillet placed over medium heat. Once the oil is heated add the Meat2u patties breaking it apart as it cooks, so that there are no large chunks. Cook for 5-6 minutes or until the meet is no longer pink.

  3. Remove the sweet potatoes from the oven and allow them to cool before handling. They will be too hot to handle and slice into to stuff right out of the oven.

  4. While they are cooling, combine the avocado, salt, pepper, lime juice, and garlic powder into a small mixing bowl. Mash thoroughly to combine. Adjust seasonings and juice to your taste preference.

  5. To serve, cut each sweet potato in half and scoop out the centers into a bowl. Mash and mix up with salt/pepper. Refill the potatoes then top with mashed avocado mixture and salsa

  6. Garnish with any additional toppings of your choosing!

Summertime eats: Salmon Lemon Skewers 

I have been on a barbecue kick ever since it’s been so warm outside here in California. I love to make all my meal prep for the week on the grill because it just has such amazing flavor and you can do so much variety easily. I also have been working on getting my patio back and ready for entertaining because it’s so fun to have people over and barbecue!

What you need:

1.5lbs salmon fillets, cut into 1-inch squares ( I used three of the Meats2U salmon fillet’s from their members pack
1 large lemons thinly sliced
16 (10-inch) bamboo skewers

Marinade brush 

Foil

Ingredients for Marinade:

2 Tbsp parsley, freshly chopped
2 large or 3 small garlic cloves chopped 

1/2 Tbsp Dijon mustard 

1/2 tsp salt

1/8 tsp ground black pepper

2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)

2 Tbsp of fresh lemon juice from 1/2 large lemon 


Directions:

1. Stir together all the ingredients for the marinade in a small bowl. Set aside 

2. Take the cubed salmon and alternate between a thinly slice lemon and a piece of salmon onto the Skewers.

3. Set the Skewers on a piece of foil on a cooking sheet for easy cleanup and coat them with the marinade. It is much easier to use a marinade brush to coat the skewers but if you have to you can use a spoon to spoon the mixture on top. Coat both sides. 

4. Carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.


Next time: I will use to bamboo sticks to make it easier to turn them and also soak them in water at least 30 minutes prior to so that they don’t catch on fire! Other than that it was delicious! 

Meats2U Sweet Potato Flatbread Pizza

Follow me on Instagram for more on my Heath and Fitness journey here @thyroidfitnesschic

As I mentioned in an earlier post, I am working on adding more recipes for The Camp Transformation Center Challengers. If you have no idea what that is, don’t worry about it the recipe is still valuable to you! Just avoid the term FTDI, it’s what we used to describe approved items for the program. 

This flatbread recipe requires only two ingredients: rolled oats and a sweet potato. Anyone who is eating clean should know this basic staple recipe ASAP because this was literally game-changing for me and I am so excited to share with you! I just finished three days of no carbs for carb cycling so I might be hyping up this recipe up a bit, bare with me here. This recipe can be used to make pizzas, wraps,tacos, sweet cinnamon strips, and so much more. 

Some people like orange sweet potatoes/yams and some people like yellow/white ones and quite frankly I’m not quite sure what the correct term each one is called but I favor the yellow ones! Either way you way you it turns out delicious. 
I started avoiding processed carbs such as bread or store made tortillas and switched to primarily just brown rice, quinoa, sweet potatoes, or rolled oats as my carb source about a year ago. Out of these I have managed to get extremely creative! Unless I am eating “cheat meals” when I am off the challenge processed carbs are not a main part of my diet because I don’t like the way my body processes them and I have been making a conscious effort to limit the amount of processed food as a part of my lifestyle change. But let’s be real there’s only so many rolled oat tortillas a girl can eat without getting bored. I’m actually pretty mad at myself because a variation of this recipe has been in front of my face for almost a year now so take my word and trust me when I say this is amazing and a must try! 
If you do not like sweet potatoes I am assuming a regular potato would work as a substitute but have not tried it myself! Please note this will not be FTDI for anyone on a 20-lb challenge if you do it use a sweet potato or yam!


Ingredients:

1 sweet potato or yam

1 1/4 c oat flour (rolled oats mixed in a Nutri bullet or a blender)

Directions:

1. Steam a sweet potato for 5 to 7 minutes in your microwave (poke holes in the potato with a fork wrap and a damp paper towel)

2. After cooking peel off the skin and measure 1 c portion into a bowl. Mash with a fork

3. Add 1 cup of oat flour to the mixture and continue to mix with a fork until a dough forms.

4. Divide dough into six pieces* roll into  logs. 

5. In between parchment paper dusted with flour roll out each piece and set aside individually between layers of paper towels to keep them moist and not stuck together. 


6. Place your flatbread on cast iron pan (cast Iron is best results but I didn’t use mine) and cook on both sides. It will start to puff up and you will know that it’s ready!


7. Place your cooked flat bread in between towels as you go so it does not dry up while you finish cooking!

8. Enjoy!

If you’re going to make pizza than make them a little bit more crispy so you just bake your ingredients in the oven to warm them up! I used Meats2U Ez Prep garlic seasoned poultry to make meatballs in a pan stovetop and Walden farms zero calorie BBQ sauce to make my FTDI pizza. Make sure you only use veggies on your list if you are on a challenge!

Update: I’ve been experimenting and they are amazing with cinnamon sprinkled on top with honey or for Challengers Walden Farms syrup to be FTDI

I also made a spinach scramble and used the flatbread to make a breakfast burrito…so basically I ate these for breakfast lunch and dinner! Let’s see how long it takes for me to get burnt out on these! 

*FTDI NOTE: If you are on the Camp Transformation Center FTDI diet weigh the whole dough and divide accordingly. I weighed mine out and it was about 12 ounces so I divided it and double checked my portions were 2 ounces which is correct for women’s 20lb 6 week challenge but remember it depends what challenge and if you’re male or female portion! Credit to Moo-Moo Jackson for FTDI portion and instructions , you are the best!