Easy Peasy Taco Sque… Salad.

Easy Peasy Taco Sque… Salad.

Hello Hip Huggers and Happy Friday!

Taco salads have become a staple over these last few months of getting back to a healthy balanced lifestyle. I wanted to share the recipe and pictures form the fabulous one I made today. With all the fixings. Consider yourselves loves, blog readers – my IG’ers only got the naked version.

****

You will need:

2 whole chicken breast

1/2 pack taco seasoning

One 16 oz. jar medium salsa

1 bag romaine (Italian) salad

1/4 cup pico de gallo

6-8 blue corn tortilla chips, optional but highly suggested

1/2 avocado, sliced, optional but read above about the chips

Ok, here we go:

Preheat oven to 400 degrees. Take breasts and after rinsing and patting dry, place in 9×9 casserole dish. Season both sides of chicken with taco seasoning, garlic powder, and pepper. Pour 3/4 of jar of salsa all over chicken. This is the one I always see to have on hand, thick and chunky and organic.

img_6884

Bake uncovered for about 25 minutes. Once finished cooking, take 2 forks and begin shredding chicken until it’s of a stringy consistency, the pulled chicken effect.

img_1646

From here, you’re either going to prep you meals by simply dividing chicken evenly into however many dishes or portions you choose (to put salad together later) or pull about 1 cup of chicken mixture out for preparing now and store the rest.

In a bowl, grab about a handful of romaine salad. I use Italian salad because it has so much big chunky chopped romaine, and a bagged salad will surely get eaten. The remainder won’t turn into a science experiment from being forgotten about in the crisper, which I am notorious for doing. So are you.

img_4382

Next, I add the scooped chicken on top of the lettuce. It shouldn’t drown the lettuce, as it is a salad, but it should be hearty. I think 1 cup is the perfect amount but you decide. I then top that with already chopped or homemade pico de gallo, whichever is on hand. I’m not fancy. I also don’t have a picture, because I didn’t plan on posting but you get the idea, right. Just think moderation. Here is the pico I use when I haven’t made it to La Azteca for their pico or haven’t made in of my own. Aldi finds….

img_7733

Then, to finish it off – a tablespoon of sour cream, slice 1/2 of an avocado and crush up the tortilla chips for crunch and the taco salad vibe. If you want a more clean version, sans the extras – trust me you’ll enjoy it either way. The finished product should look as yummy as this, in natural lighting that is…

Naked Version…

img_0409

All Dressed Up and Ready for a Good Time Version…

img_1684

I am at a stage with my kiddos where I am teaching them a lot about cooking. Which is super beneficial to me, as I am learning easier ways of making quick healthy meals, that are delicious, right along with them. They could do this, easy peasy. And I have the confidence they’re eating well and my house isn’t being burned down in the process.

Win, win!

img_9416

Eat, eat!

Did this recipe inspire a taco salad for dinner? Let me know!

Advertisements
Old Programs, New Potatoes

Old Programs, New Potatoes

Hello Huggers, hope your Thursday is going swell.

It’s nearing the end of winter break (for work at least) and am already bracing for the staff development day Monday – yeah, the day AFTER New Year’s Day. This year will be a very conservative celebration for NYE, to say the least. Maybe even a 12pm turndown because I’d rather wake up for a run than an aspirin before returning back to school to finish out the next half of the school year. Yay!

****

The food program has been great as of late. Mike turned me onto potatoes o’brien (sic) this week and I’ve been obsessed with them ever since. Literally have eaten them everyday. I’m a hash brown kinda gal so, this is a big deal! I made them myself this morning with some oven fried bacon (turkey for Mike) and a fried egg. I am by the way, very proud of the portion control! One egg, 2 strips of bacon, and just about a cup of potatoes. I did fry the in grape seed oil, but I am a noob and didn’t want to ruin them.

img_3019

The workout program was fantastic today! I went on my first sorta long run in a really long time. I remember when I would gear up to run a 10k, 6.2 very real miles. I would never make myself run a 10k. In fact, most of my successful 10ks actually began as planned 5 milers that morphed into a mental mind game of running half of the most intimidating mileage I feared to go, the great 13.1. So, in a sense this one was no different. I planned just a 3 mile run, my old usual run.

img_8328

Before I knew it, I was 3 miles OUT instead of AROUND. I got caught up in my music and bargained with myself that I would just walk back. I kinda wanted to see if anything on my familiar route from once upon a time had changed. Nope, all still there. Including the muddy ditches I was reminded – because apparently I have forgotten the lost art of jumping over one and instead ran right thru it.

img_7104

I’ll probably never run again in these shoes anyway. I seem to have also forgot how vital having a well fitted running shoe is. I need to try and find a good pair on sale this weekend. Speaking of sales, Tom Thumb has a huge sale on their Organics line on teas and coffee, so I have stocked up as I am getting back to my daily intake of green tea.

img_4357

 

Hip Huggers, I really am focusing on being mindful of my meals, in the coming year. I bombed it so bad in 2016, y’all. But I know I need to get back my old program in weight loss: consistent tracking, calories, macros, whatever. So, I’m off to research a what my favorite weight loss peeps are using. See you in the last post before the New Year!

Question: Loose leaf or bagged teas? 

Priorites & Poblano Poppers

Priorites & Poblano Poppers

Happy 2015, Hip Huggers!
2 days into the New Year and I’ve already made some scary important decisions.

imagesPN3FYVFO

1st decision: I’m running the HC15k again!
Now, this is only big news because… I wasn’t gonna.
My traditional HC running buddy has a knee injury
and is out for the count in long distance running, boo.

But, I love this race!
And this year, that medal is super sweet.
The only thing holding me back, is my fear.
So, I’m pushing thru that and signing up!
Thnks fr th Mmrs Lisa, maybe next year! 🙂

/home/wpcom/public_html/wp-content/blogs.dir/316/35588331/files/2015/01/img_6324.jpg

My 2nd decision is to pursue personal training.
I was hung up on the idea that I’d get stuck working at a gym, or fitness club.
That’s not what I want my PT to be solely about.
I want to teach fitness classes at the park, yoga in my home or yours,
and become a certified running coach.
And the foundation for all that IS personal training, in my opinion.
I am doing so with help of a dear friend of mine who has a lot of
expertise in start ups, personally and professionally.
This blog, Instagram, Facebook, Podcasts will all have a hand
in making Runs With Hips, LLC come true!
So, in Feb, I begin. Hangry fears and all!

***

After making up my fears mind to do all this.. I needed some fat.
So, cheesy eggs with sautĂ©ed ‘shrooms and peppers it was..
and some bacon I fed the dog didn’t eat.

/home/wpcom/public_html/wp-content/blogs.dir/316/35588331/files/2015/01/img_6299.jpg

Then it was time for some sweat.
3 Mile Walk + some Arm work, a la yoga.. hot right?

/home/wpcom/public_html/wp-content/blogs.dir/316/35588331/files/2015/01/img_6236.png

Speaking of heat,
I was craving jalapeño poppers baaaaaad last night while watching the Rose Bowl.
No way was I gonna dare put the junked up, fast food ones in this vessel, no.

I remembered I had some frozen poblanos I hadn’t used all up.
Of course cheddar cheese and cream cheese is always on hand,
and even had a few pieces of bacon to wrap it up!
That turkey bacon loner over there was for the hubs…
He doesn’t eat the oink..

/home/wpcom/public_html/wp-content/blogs.dir/316/35588331/files/2015/01/img_6317.jpg

Threw these babies in the oven and boom! So delish!
I could only manage to eat one… that’s LCHF for ya!

***Poblano Poppers***
8 slices of bacon
2 Poblano peppers, seeds + membrane removed
4 oz cream cheese
1/2 cup cheddar cheese, shredded
1 clove garlic, minced
8 toothpicks

•Clean peppers, half, and set aside.
•With a mixer, blend cheeses and garlic.
•Fill pepper halves w/ cheeses. Wrap with bacon.
•Use toothpicks to hold together.
•Bake for 25 – 30 minutes. Eat just one!

Could also use traditional jalapeño peppers,
or as a friend from Instagram is experimenting with,
sweet paprika peppers of course! This was my first go at it
so I’d think maybe 8 of those would do!

/home/wpcom/public_html/wp-content/blogs.dir/316/35588331/files/2015/01/img_6323.jpg

Yummy.
Well, I’m off to clean up and cook dinner early
so I can get my Friday night life back !

!tumblr_mtby65OXvJ1rqdpydo1_500

Get It! Have a Happy Friday, Hip Huggers!