My own combinations based on tasting P.F. Chang’s, seeing other recipes online, and tasting my own flavors 🙂


  • 1 (per person) Finely diced chicken breast
  • 2-3 large lettuce leaves per person
  • 1 Tbsp Coconut oil
  • 1 minced garlic clove
  • 2/3 finely chopped green onion
  • 8 oz of your choice of crispy vegetable (water chestnuts are a good option)
  • Crispy rice noodles (optional)


  • 1 tsp Ginger sauce
  • 3 Tbsp Hoisin sauce
  • 2 Tbsp Soy sauce
  • 1 Tbsp Rice Wine Vinegar
  • Optional Chili Paste


  1. Heat oil in nonstick skillet over medium heat.
  2. Stir-fry chicken and garlic to just browned.
  3. Stir in the onions and water chestnuts and stir fry a bit longer (optional depending upon crispness you desire).
  4. Mix together sauce.
  5. Stir into the frying mixture, toss to coat completely. If slightly runny, allow to thicken by simmering for a couple of minutes.
  6. Spoon into lettuce leaves.
  7. Top with rice noodles.
  8. Wrap and eat!



I basically developed this one myself, through trying out different things. First, to save the kale as long as possible, I put some water and kale leaves into a blender and blended it all up until I could ‘pour’ the mixture into ice-trays. Once that was done, I had individual servings of kale just waiting for me in my freezer!


  • 1 – Kale cube (Though mine are shaped like icebergs, Titanics, hearts, and stars… my husband’s are shaped like little skulls ;))
  • approximately 1 cup of frozen strawberries (if fresh, add some ice)
  • approximately 1/3 or 1/4 cup of blueberries (or mixture of blueberries and raspberries)
  • 1/2 cup of non-fat Greek Yogurt (if sweetened, leave out the agave) (Can also use a dairy substitute)
  • 1 Tbsp of Agave nectar


Blend it all up until it is as smoooth as you like, and enjoy!! You can add a little more nectar if you aren’t fond of the Kale flavor… but I have gotten used to it and love it this way! ❤

For ShakeOlogy fans, you could easily replace the Kale with a bit of Shakeology, though I have not tried the Greenberry flavor yet so I cannot vouch for its taste! ❤

Reuben Pitza

March 26, 2013

This is a recipe that my husband and I have used for a very long time, and we are going to start using it again (it used to be less healthy by the choices for the ingredients that we made, but now it is much healthier!)

Photo Update:

CIMG5969 CIMG5970 CIMG5974 CIMG5975


  • Whole Wheat Pita rounds (1 per person)
  • LowFat No Sugar Added, etc Thousand Island Dressing (or vinaigrette like I will be using tonight)
  • Low Sodium Choice of Corned Beef, cut in strips or what  I like to call ‘confetti’
  • Low or NonFat Swiss Cheese – shredded
  • Choice of Sauerkraut, rinsed and drained


  1. Lay out the Pita rounds on your cookie sheet.
  2. Spread your dressing across the rounds as if it was the pizza sauce.
  3. Sprinkle your Corned Beef ‘confetti’ on the sauce.
  4. Sprinkle your Sauerkraut on the beef.
  5. Sprinkle your Swiss cheese on the Sauerkraut.
  6. Bake in oven at 350 or so, until your cheese is at desired melted/browned -ness 🙂
  7. Serve with your favorite additional vegetable for a great meal!

Note: If you are not wanting the Sauerkraut you can easily replace it with another form of cabbage, or another favorite pizza-type vegetable.

My own quick and easy version:


  • Corn tortillas
  • low fat cheese in your choice of flavor
  • enchilada sauce
  • black beans, drained and rinsed

In a baking dish of your choice, place tortillas that have been rolled up with cheese and black beans inside, lined up along the bottom. Multiple layers are okay if you don’t plan on serving them whole. Sprinkle with desired spices. Cover with Enchilada sauce. Sprinkle cheese choice on top and bake until heated completely through.

Serve with Spanish Rice or other healthy alternative.

Tasty Beef and Broccoli

March 13, 2013

I forgot to upload the photo, so that will come tomorrow, but! Here’s the recipe! 🙂


  • 4 oz of boneless round steak (per person) Sliced up nicely
  • your choice of grain (I used brown Jasmine Rice)
  • approximately 1-1/2 cup of broccoli florets per person (or alternate veggie!)
  • 1-2 Tbsp coconut oil
  • 2 Tbsp Rice Wine or Rice Wine Vinegar (by choice)
  • 3 Tbsp of Soy Sauce (I chose ginger flavored)
  • 1 Tbsp Ginger “Gyoza” dipping sauce
  • 1 tsp corn starch
  • 1/4 cup brown sugar


  1. Mix together the Rice Wine [Vinegar] with the Soy Sauce, brown sugar, Ginger sauce, and corn startch.  (Not too far in advance, don’t want the dry ingredients to settle).
  2. In a large skillet, put the coconut oil in, to coat the pan, and when pan is hot start to brown the steak.
  3. Add in the broccoli (or vegetable choice) and brown together a few more minutes while the broccoli gets warmer.
  4. Before broccoli is tender, add in the sauce mixture you mixed prior. Stir to coat, and then let simmer on low until broccoli is at your desired tenderness. (Stirring occasionally to recoat).
  5. Serve over grain choice!


A great recipe posted by Losing Nikki One Pound at a Time ( and shared with photo to us by Journey to a New Healthier Me (


1/2 can of tuna
1/2 cup of rice
Steamed veggies
Mrs. Dash & pepper

= yummy lunch

A great recipe from Cooking Light Magazine!


  •     2 teaspoons canola oil
  •     1 teaspoon ground cumin
  •     1/4 teaspoon kosher salt
  •     1/4 teaspoon black pepper
  •     12 ounces chicken breast tenders
  •     1 cup chopped red onion (about 1)
  •     1 cup fresh corn kernels (about 2 ears)
  •     1 cup chopped zucchini
  •     1/2 cup salsa verde
  •     3 tablespoons chopped fresh cilantro, divided
  •     4 (8-inch) fat-free flour tortillas
  •     Cooking spray
  •     3 ounces Monterey Jack cheese, shredded (about 3/4 cup) $

Nutritional Information:

Amount per serving

  • Calories: 371
  • Fat: 11g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 30.8g
  • Carbohydrate: 36.4g
  • Fiber: 3.9g
  • Cholesterol: 68mg
  • Iron: 1.3mg
  • Sodium: 740mg
  • Calcium: 182mg


    Preheat broiler.
    Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
    Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.


This recipe originally ran in Cooking Light August, 2006 and was updated for the November, 2012 25th anniversary issue.

Melanie Barnard, Cooking Light