Make this sheet-pan egg, spinach and ham recipe ahead of time for a weeks worth of tasty breakfast!

Ingredients

• 18 large eggs
• ¼ cup reduced-fat milk
• 1½ teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon onion powder
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded sharp Cheddar cheese
• ½ cup diced ham

Directions

1. Preheat oven to 300°F. Generously coat a large rimmed baking sheet with cooking spray.
2. Whisk eggs, milk, smoked paprika, salt, pepper and onion powder together in a large bowl. Pour onto the prepared baking sheet and sprinkle with spinach, Cheddar and ham. Bake until just set, 20 to 25 minutes, rotating the pan from back to front halfway through baking to ensure even cooking. Cut into 12 squares and serve.

• To make ahead: Wrap squares individually in plastic wrap or place them in a sealed container between layers of parchment paper; refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

​For more on this recipe head to EatingWell.com

This Asian lentil lettuce wrap recipe from Cooking Classy is a nice change to your regular week night dinners. It is simple and just as good as it looks!

Ingredients

• 1 cup red lentils, picked over and rinsed
• 1 1/2 Tbsp olive oil
• 1 cup chopped red bell pepper (1 small)
• 3/4 cup finely chopped yellow onion(1 small)
• 1 cup matchstick carrots
• 1 Tbsp minced garlic (3 cloves)
• 1 Tbsp peeled and minced fresh ginger
• 1/4 cup hoisin sauce, or more to taste
• 2 Tbsp soy sauce, or to taste
• 1 1/2 Tbsp rice vinegar
• 1 tsp sesame oil
• 1 (8 oz) can water chestnuts, drained and chopped
• 1/2 cup chopped walnuts
• 1/4 cup chopped green onions
• 2 Tbsp chopped cilantro
• Sesame seeds, for garnish (optional)
• 1 - 2 heads iceberg lettuce or butter lettuce, leaves separated, rinsed and dried

Instructions

1. Simmer lentils in unsalted water according to package directions until just tender (about 15 minutes). Drain and set aside.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in bell pepper and onion and saute until softened, about 5 - 6 minutes. 
3. Add in carrots, garlic and ginger and saute 1 minute longer. 
4. Add in drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil and water chestnuts, cook while tossing, 1 minute (thin as needed with a few tablespoons of water. The lentils will absorb some of the sauce as the mixtures rests so you can thin with a little water as desired).
5. Toss in walnuts, sprinkle with green onions, cilantro and optional sesame seeds. Serve filling warm in lettuce leaves (I like to double up the lettuce leaves).
   
   Recipe source: Cooking Classy

Delish.com has done it again with this grilled skirt steak salad with arugula, balsamic-glazed onions, tomatoes and feta! If you weren't into salads, we bet you will be now! 

INGREDIENTS

• 6 tbsp. extra-virgin olive oil, divided
• 1 red onion, thinly sliced into half moons
• 1 tsp. balsamic vinegar
• 1 tsp. brown sugar
• kosher salt
• Freshly ground black pepper
• 1 lb. skirt steak
• 2 tbsp. red wine vinegar
• 1 5 oz. container of baby arugula
• 1/2 pt. red grape tomatoes, halved lengthwise
• 1/2 pt. yellow grape tomatoes, halved lengthwise
• 2 oz. Feta, crumbled

DIRECTIONS

1. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add onion and cook until soft, 5 minutes. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.
2. Rub grill pan with 1 tablespoon olive oil and heat over high heat. Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium rare. Remove steak to cutting board and let sit for 5 minutes.
3. In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.
4. Thinly slice steak diagonally across the grain.
5. Divide salad mixture among 4 plates. Top each with caramelized onions, steak, and crumbled feta, and serve immediately.

Recipe from Delish.com

One of our favorite places to find delicious and healthy recipes is CookingClassy.com and this new Chicken Taco recipe does not disappoint!  
​
Ingredients

• 2 lbs trimmed large boneless, skinless chicken thighs
• 1/3 cup olive oil, plus more for baking sheet
• 3 Tbsp fresh lime juice
• 1 Tbsp minced garlic (3 cloves)
• 2 tsp ancho chili powder
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Few dashes cayenne pepper (or to taste)
• 1 tsp each salt and freshly ground black pepper
• 1/2 cup slightly packed roughly chopped cilantro

For serving

• Warmed corn or flour tortillas
• Shredded lettuce
• Mexican cheese (shredded blend, cotija, queso fresco)
• Diced tomatoes or pico de gallo
• Diced avocados or guacamole (optional)
• Mexican crema or sour cream, Mexican hot sauce (optional)

Instructions

1. In a mixing bowl or liquid measuring cup whisk together olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt and pepper. 
   
2. Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken. Add cilantro then seal bag while pressing out excess air. 
   
3. Rub marinade over chicken well. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours. 
   
4. Preheat oven to 425 degrees. Brush a rimmed (preferably dark coated) 18 by 13-inch baking sheet with 1 Tbsp olive oil. 
   
5. Remove chicken from marinade and transfer to baking sheet spacing chicken evenly apart. Roast in preheated oven until bottom side is golden brown and crisp and chicken is cooked through, about 30 - 40 minutes.
   
6. Let chicken rest 2 minutes then cut into small strips or cubes. Serve in tortillas with desired toppings. 
   
   Recipe source: Cooking Classy
   

Are you following the Keto diet? These buffalo chicken celery boats by Delish.com are just as good as they look! 

INGREDIENTS

• 1/3 c. Frank's hot sauce
• 2 tbsp. mayonnaise
• kosher salt
• Freshly ground black pepper
• 2 c. shredded rotisserie chicken
• 4 stalks celery, cut into 3" pieces
• 1/3 c. crumbled blue cheese
• Ranch, for drizzling
• chives, for garnish

DIRECTIONS

1. In a medium bowl, whisk together hot sauce and mayo and season with salt and pepper. Pour over shredded chicken and mix to combine.
2. Spoon chicken mixture into celery boats.
3. Top with blue cheese, drizzle with ranch and garnish with chives.

Find more about this recipe here!

This maple glazed salmon recipe from CookingClassy.com has only four ingredients and is amazingly delicious! Not only is it easy to make but it's also healthy. Enjoy!

Ingredients

• 4 (6 - 7 oz) skinless salmon fillets
• 1/3 cup real maple syrup
• 3 Tbsp soy sauce (not low-sodium)
• 2 cloves garlic , minced
• Freshly ground black pepper and chopped green onions (optional)

Instructions

1. In a mixing bowl whisk together maple syrup, soy sauce and garlic. Place salmon into a baking dish then pour maple syrup mixture evenly over salmon. Cover and refrigerate 30 minutes, carefully rotating salmon once halfway through. Preheat oven to 400 degrees during last 10 minutes of marinating salmon.
2. Spray a 13 by 9 inch baking dish with cooking spray then transfer marinated salmon into greased dish (don't discard marinade). Bake in preheated oven until salmon is cooked through, about 15 minutes.
3. Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook several minutes, stirring frequently, until reduced to 1/4 cup.
4. Serve salmon warm with 1 Tbsp of the maple soy glaze drizzled over top and black pepper and green onions if desired (I don't think it needed salt because of the soy but feel free to add it if you think it needs it.

Recipe source: Cooking Classy

What are the holidays without tons of Christmas songs constantly playing? These 20 songs will boost your average workout to one filled with holiday cheer! 

Your Christmas Workout Playlist:

1. Rockin' Around the Christmas Tree - Miley Cyrus
2. Rudolph the Red Nosed Reindeer - DMX, Divine Bars
3. Jingle Bell Rock - Glee Cast
4. Underneath the Tree - Kelly Clarkson
5. Run Rudolph Run - Chuck Berry
6. Santa Clause is Comin' to Town - Bruce Springsteen 
7. What Christmas Means to Me - Stevie Wonder 
8. Deck the Halls - Pentatonix 
9. Let it Snow - Gwen Stefani 
10. Ho Ho Ho - Sia
11. Santa Clause is Comin' to Town - Mariah Carey
12. Christmas in Harlem - Kayne West, Teyana Taylor, CyHi The Prynce 
13. Santa Tell Me - Ariana Grande
14. Sleigh Ride - FUN
15. All I Need is Love - CeeLo Green Featuring The Muppets 
16. Merry Christmas, Happy Holidays - N'Sync
17. Step into Christmas - Elton John
18. Feliz Navidad - Jose Feliciano 
19. Dance of the Sugar Plum Fairy - Pentatonix
20. O Come All Ye Faithful - TobyMac

Thanks again to Delish.com for another healthy recipe that tastes just as good as it looks! 

INGREDIENTS

• 3 tbsp. hoisin sauce
• 2 tbsp. soy sauce
• 2 tbsp. rice wine vinegar
• 1 tbsp. sriracha (optional)
• 1 tsp. sesame oil
• 1 tbsp. extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp. freshly grated ginger
• 1 lb. ground chicken
• 1/2 c. water chestnuts, drained and sliced
• 2 green onions, thinly sliced
• kosher salt
• Freshly ground black pepper
• Large leafy lettuce (leaves separated), for serving

DIRECTIONS

1. Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
2. In a large skillet over medium-high heat, heat oil. Add onions and sauté until soft, then stir in garlic and ginger and cook until fragrant, about 30 seconds. Add ground chicken and cook until browned and mostly cooked through, breaking up the meat with the back of a wooden spoon.
3. Pour in the sauce and cook 1 to 2 minutes more, until the sauce reduces slightly and the chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.
4. Spoon a large scoop (about 1/4 cup) of chicken mixture into the center of each lettuce leaf. Serve immediately.

This just might become your next favorite dinner! They only take 25 minutes to make, are so healthy and ultra tasty! For more detail please visit Delish.com.

INGREDIENTS

• 4 tomatoes
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 lb. ground beef
• 1 packet taco seasoning
• kosher salt
• Freshly ground black pepper
• 2/3 c. shredded Mexican cheese
• 1/2 c. shredded iceberg lettuce
• 1/2 c. sour cream

DIRECTIONS

1. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
2. Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.
3. Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.

Ingredients

• 1 tablespoon olive oil
• ½ cup diced red onion
• 1 lb. lean ground beef
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• salt to taste
• 3 large zucchinis, sliced in half lengthwise and scooped out to create a "boat"
• 1½ cups of old el paso red enchilada sauce
• ½ cup shredded cheddar cheese
• ¼ cup chopped fresh cilantro

Optional toppings:

• diced tomatoes
• diced green onions
• diced avocado

Instructions 

1. Heat a medium large skillet to medium high heat.
2. Add olive oil and onions to the pan. Saute until translucent or soft, about 2-3 minutes.
3. Add in the ground beef. Cook until there is no more pink in the meat, breaking up meat into small pieces along the way 
4. Add in minced garlic, smoked paprika, ground cumin, and then salt to taste. Stir until combined.
5. In a 13x9 inch baking dish, add zucchini boats flesh side facing up. Scoop the ground beef mixture into the "boat" part of the zucchini.
6. Pour the red enchilada sauce over the filled zucchini boats.
7. Sprinkle with shredded cheddar cheese.
8. Cover the baking dish with tin foil. Bake for 20 minutes at 350.
9. Remove the tin foil from the pan. Bake for another 5 minutes uncovered.
10. Garnish with fresh cilantro. Serve.

Recipe from Joyfulhealthyeats.com

IowaGirlEats created this amazing fall brussels sprouts salad and it is absolutely delicious! We have already made this a handful of times and know you will love it!

Ingredients

• 12 oz brussels sprouts, tough outer leaves pulled away (10oz weight post trim)
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup gorgonzola cheese crumbles
• 1 pear, chopped
• 2 jumbo shallots, thinly sliced
• 3 Tablespoons extra virgin olive oil
• For the Maple-Balsamic Vinaigrette:
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon maple syrup (not pancake syrup)
  • 1 teaspoon Dijon mustard
  • salt and pepper

Directions

1. Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discard cores and add shredded sprouts to a large bowl with dried cranberries, pecans, gorgonzola cheese, and chopped pears. Set aside.
2. Heat extra virgin olive oil in a skillet over medium-high heat. Add half the shallots then fry until light golden brown, 1-2 minutes. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.
3. Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine. Pour over salad then toss to coat. Add fried shallots then toss to combine, and then serve.

Notes
 I recommend shredding your own brussels sprouts vs buying pre-shredded to make sure you can slice them very, very thin!

Please head over to IowaGirlEats.com for this recipe and many more amazing options! 

If you're looking for a healthy dinner this one is for you! This zucchini noodle "pasta" with avocado pesto and shrimp is from Eatingwell.com and it is absolutely delicious! Extra bonus- it's so healthy!

Ingredients

• 5-6 medium zucchini (2¼-2½ pounds total), trimmed
• ¾ teaspoon salt, divided
• 1 ripe avocado
• 1 cup packed fresh basil leaves
• ¼ cup unsalted shelled pistachios
• 2 tablespoons lemon juice
• ¼ teaspoon ground pepper
• ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
• 3 cloves garlic, minced
• 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
• 1-2 teaspoons Old Bay seasoning

Directions

1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
2. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
4. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Recipe from EatingWell.com

Ingredients:

• 2 pounds ground beef, turkey or venison
• 4 tablespoons extra-virgin olive oil
• 1 yellow or white onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flat-leaf parsley, finely chopped
• 2 jalapeño peppers, finely chopped (optional)
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 1/4 teaspoon cayenne pepper 
• 46-oz. can tomato juice
• 28-oz. can diced tomatoes
• 15-oz. can tomato sauce
• 16-oz. can kidney beans, drained and rinsed
• 16-oz. can pinto beans, drained and rinsed
• Shredded cheese and sour cream, for topping

Instructions:

1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

Recipe from www.pipandebby.com

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup crispy brown rice cereal
• 1 cup dried blueberries
• ½ cup unsalted cashews, toasted and chopped
• ½ cup flaxseed, toasted

• ¼ teaspoon salt
• ⅔ cup brown rice syrup or light corn syrup
• ½ cup cashew butter
• 1 teaspoon coconut extract

Directions

1. Preheat oven to 325°F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
2. Combine oats, rice cereal, blueberries, cashews, flaxseed and salt in a large mixing bowl.
3. Combine rice syrup (or corn syrup), cashew butter and coconut extract in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.
4. For chewier bars, bake until barely starting to color around the edge and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edge and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and firm up as they cool.)
5. Let cool in the pan for 10 minutes, then using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars, about 30 minutes more. Once cool, separate into bars.

• To make ahead: Individually wrap airtight and store at room temperature for up to 1 week.

​
Recipe from EatingWell.com

Ingredients

• 1/2 cup packed light brown sugar
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons fresh lemon juice
• 2 tablespoons Asian fish sauce
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon crushed red pepper
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1 cup long-grain white rice
• 1 tablespoon canola oil
• 3/4 pound snow peas, trimmed
• 2 heads baby bok choy, leaves separated
• 1 red bell pepper, sliced
• 4 scallions, cut into 2-inch lengths
• 2 cloves garlic, thinly sliced
• black pepper

Directions
​1. In a 4- to 6-quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.

2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

3. Twenty minutes before serving, cook the rice according to the package directions.

4. Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.

5. Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.

​Recipe adapted from RealSimple.com

Ingredients
​Spring Rolls

• 24 thick or 36 thin asparagus spears (about 2 pounds)
• 2 3- to 4-ounce packages smoked wild salmon
• 12 8-inch rice-paper wrappers (see Notes)
• 1 ripe avocado, cut into 24 slices
• 1 cup shredded carrot
• ½ cup chopped fresh basil

• ½ cup chopped fresh mint

Dipping Sauce

• ⅓ cup reduced-sodium soy sauce
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 2 tablespoons mirin 
• ¼ teaspoon crushed red pepper, or more to taste

Directions

1. To prepare spring rolls: Bring 1 inch of water to a boil in a large skillet. Trim asparagus spears to no longer than 6 inches; add to the boiling water. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Cut each spear in half lengthwise. Cut salmon slices into 12 strips no longer than 6 inches each.
2. Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board.
3. Center a strip of smoked salmon in the bottom third of the wrapper, leaving a 1-inch border on either side. Arrange 4 thick (or 6 thin) asparagus spear halves (overlapping as necessary) over the salmon. Top the asparagus with 2 avocado slices, 1 tablespoon shredded carrot and about 2 teaspoons each basil and mint. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.
4. To prepare dipping sauce: Whisk soy sauce, orange juice, lemon juice, mirin and crushed red pepper in a small serving bowl. Serve the rolls with the sauce.

Make Ahead Tip: Individually wrap in parchment or wax paper and refrigerate for up to 4 hours.

• Rice-paper wrappers are translucent, round sheets made from rice flour. They need to briefly soak in warm water to make them soft and pliable before using. Find them in the Asian section of large supermarkets or at Asian food stores.
• Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the supermarket with other Asian ingredients. An equal portion of dry sherry or white wine with a pinch of sugar may be substituted.
• People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
• Recipe from EatingWell.com

This tasty black bean quesadilla from EatingWell.com only take 15 minutes to make and will keep you full through the day. 
Ingredients1 15-ounce can black beans, rinsed
½ cup shredded Monterey Jack cheese, preferably pepper Jack
½ cup prepared fresh salsa, divided
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
1 ripe avocado, diced

Directions

1. Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
   
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa

Nutritional Information

• Per serving: 375 calories;  16 g fat(4 g sat);  10 g fiber;  45 g carbohydrates;  13 g protein; 89 mcg folate;  13 mg cholesterol;  6 g sugars; 0 g added sugars; 182 IU vitamin A; 7 mg vitamin C; 241 mg calcium; 3 mg iron;  608 mg sodium; 486 mg potassium

Source: EatingWell.com

Ingredients

• 1 lb large shrimp peeled and deveined*
• 1 Tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper
• 1 head Romaine lettuce , chopped into bite size pieces
• 1 cup grape tomatoes , sliced in half
• 1 cup frozen corn , cooked to thaw
• 1/3 cup chopped red onion
• 2 avocados , diced
• 2/3 cup crumbled cotija cheese
• Blue corn tortilla chips , for serving

Cilantro-Lime Vinaigrette

• 1/4 cup + 2 Tbsp olive oil
• 1/4 cup lime juice
• 1 clove garlic , minced
• 2 tsp honey
• 1/4 cup finely chopped cilantro
• Salt and pepper to taste

Instructions

1. Heat oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, sprinkle in chili powder, cumin and season with salt and pepper to taste and toss shrimp. Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.
2. To assemble salads divide lettuce among 4 plates. Top with shrimp, tomatoes, corn, red onion, diced avocado. Pour dressing over each serving and sprinkle with cotija cheese. Serve with crumbled tortillas chips.
3. For the dressing:
4. Whisk together all ingredients in a bowl or jar. Chill until ready to serve.
5. *If using frozen shrimp add about 1/4 lb. Once thawed they'll weigh less because of the moisture that thaws and drains off.
6. Recipe source: inspired by Iowa Girl Eats

This Honey Mustard Salmon and Veggie recipe from CookingClassy.com is absolutely amazing!