Tasty Tuesday

Here is a super simple and tasty meal you can put in the crockpot and walk away from!  Love it!





Ingredients (6 to 8 servings)
2 packets of zesty Italian seasoning (Good Seasons Brand... usually by the salad dressings!)
12 oz (1.5 packets) of 1/3 less fat Philadelphia cream cheese
4 cups of chopped broccoli crowns
4 chicken breasts

oh... and one cup of water :)

Directions
1. Place chicken breasts in slow cooker with one cup of water and the two packets of Italian seasoning. 
2. Cooking time is really subjective to your slow cooker. I put my chicken breasts in frozen on high and they were done within four hours! If you want to throw it in in the morning because you're going to be gone all day you should be just fine putting it on low. 
3. Once chicken is cooked, shred it with forks.
4. Chop up broccoli, put in crockpot. Put 1 and a half packets of Philadelphia cream cheese in at this time as well. Stir well until cream cheese mixes with chicken broth.
5. At this time I turn my crockpot up to high to get the broccoli to soften up quicker.
6. While broccoli is softening up, cook either your brown rice or quinoa. Whatever you want as the base!
7. Top brown rice/quinoa with creamy chicken... and let your taste buds awaken!

Motivation Monday

Always remember:  It is you vs you!  No one else!

Fit Friday

Here is an awesome workout you can do at home with no equipment!!!

Topic Thursday

Here is a great visual for portion sizes! 

Wellness Wednesday

Keep eating those greens!!!

Tasty Tuesday

Here is an easy and delicious recipe that incorporates a lot of fresh veggies, which are much needed after the holidays!

Blackened Chicken and Avocado Salad

Ingredients

• Blackened Chicken:
• 2 boneless skinless chicken breasts
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp cumin optional
• 1 tbsp olive oil
• pinch salt and pepper
• Avocado Salad:
• 2 cups romaine lettuce can also use baby spinach
• 1 large tomato
• 1 small red onion
• 1/2 cup cucumber
• 2 avocados
• 1 tbsp olive oil
• 1 tbsp cilantro fresh or dried
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Defrost chicken prior to starting. Wash and pat dry. In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, salt, pepper and olive oil. Coat the chicken and cook on medium heat in a frying pan until no longer pink in center (approximately 15 minutes, depending on thickness).
2. Wash, dry, and chop lettuce. Peel, pit, and chop the avocados as well as the tomato, onion, cucumber into desired size. Usually about 1/2 inch pieces. Add all the ingredients to a large salad bowl, drizzling the olive oil and sprinkling the salt, pepper, and cilantro. Toss with tongs.
3. Remove the chicken and cut diagonally into strips, place on top of salad and serve immediately.

Motivation Monday