Read more: http://www.livestrong.com/recipes/pesto-kale-cabbage-salad/#ixzz22GfhxLcz

Ingredients:

2 oz fresh spinach leaves

4 fresh strawberries, sliced

1 tablespoon reduced-fat bleu cheese crumbles

1 tablespoon sliced almonds

2 tablespoons light poppy seed dressing (bottled)


Directions:

Assemble spinach on large plate. Top with the remaining ingredients.

Makes 1 serving

Per serving: 270 calories, 12g fat, 2g saturated fat, 680mg sodium, 36g carbohydrates, 7g fiber, 9g protein

Read more: http://www.livestrong.com/recipes/strawberry-almond-spinach-salad/#ixzz22GgMFE83

Ingredients

• 4-5 boneless, skinless chicken breasts
• 2 packets taco seasoning
• 1 can (8 oz) green chilies
• 1 can (15 oz) fire-roasted diced tomatoes, not drained
• 1 can (15 oz) mexicorn or canned corn, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (15 oz) red beans, rinsed and drained

Preparation

1. Layer ingredients in a crock pot in the order given. Empty one packet of taco seasoning directly onto the chicken and add the second packet after all the remaining ingredients have been added.
2. Cook on low 6-8 hours.
3. Stir, shredding chicken as you mix ingredients.

Ingredients

• 6 corn tortillas
• 1 jar (12 oz) salsa (choose your favorite variety)
• 6 eggs
• shredded cheese of your choice

Preparation

1. Warm tortillas in the oven or microwave and wrap in towels to keep warm.
2. Heat salsa in a shallow pan until small bubbles form.
3. Crack in eggs.
4. Cover pan and let the eggs poach in the sauce until done.
5. Uncover and sprinkle with cheese during the last minute or two.
6. Serve on warmed corn tortillas with guacamole, sour cream and salad, if desired.