Elerus Fitness

New Recipe!!!

Made this Chicken & Kale Enchilada Bake and it was so simple and easy, and delicious! This is gluten-free, low sugar, low calorie, nut free, & soy free.

Ingredients:
1 Tbsp Olive Oil
8 cups chopped kale
1/4 cup water
2 cups cooked chicken, shredded or diced
1 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1 (10 oz) can red Enchilada sauce
1/4 cup sour cream
2-3 tbsp minced chipotles in Adobe sauce, to taste
3/4 cup white onion diced
1 1/2 cups shredded Mexican blend cheese, divided
12 corn tortillas

Preheat oven 450°

Heat oil in cast iron skillet (10-12 inches) over medium heat. Add kale and water, cook stirring until bright and wilted. Stir in chicken, cumin, salt, & pepper. Transfer to a bowl.

Combine Enchilada sauce, sour cream, and chipotles in a bowl. Spread 1/2 cup of sauce on the bottom of the skillet. Place 4 tortillas, overlapping to cover the bottom. To with half the chicken mixture, 1/4 cup onion, & 1/2 cheese. Layer on the other half of sauce, tortillas, remaining chicken mixture, and cheese. To with remaining tortillas & cheese.

Make for 12-15 minutes and sprinkle with remaining onion.

Sam requested porchetta sandwiches tonight.

Tropical Tacos with Jicama Slaw

Pineapple Fried Rice for my Saturday late night supper. Quick and easy with plenty of leftovers for lunch tomorrow.

I can't believe I almost forgot about this salad. I love cherries, and I only make this when cherries are in season.

So for week 6 of my Summer Salad Series...

Chicken. Goat Cheese. And Cherry Salad:

Recipe:
•1/2 cup pecans, chopped
• 2 chicken breasts, trimmed
• 5 Tbsp Olive Oil
• 1/2 cup water
• 2 1/2 Tbsp orange marmalade
• 2 1/2 Tbsp sherry vinegar
• 1 small shallot, minced
• 1 cup cherries, pitted & halved
• 5 cups spring mix, romaine, or spinach (or mixture, which is what I did)
• 4 oz goat cheese, crumbled

1) Toast pecans in a skillet over medium-high heat until fragrant. Transfer to a plate.
2) Heat 1 Tbsp of Olive oil and add chicken. Brown on one side and 3-5 minutes. Flip chicken, then add water and 1 Tbsp of marmalade. Simmer covered for 5-7 minutes. (Or chicken is 160°)
Transfer to cutting board.
3) Combine vinegar, shallots, and remaining marmalade in a bowl. Whisking constantly, pour in olive oil. Season with salt and pepper.
4) Evenly divide lettuce between bowls. Add cherries, goat cheese, and pecans among the bowls. Slice chicken and arrange over salads. Serve with vinaigrette and enjoy.

*optional: toss the salad mixture with vinaigrette prior to adding chicken.

We are week 4 into the Summer Salad Series. This yummy Italian-inspired salad with a Lemon Vinaigrette. This is so fresh and light in hot summer weather. I used Butter Lettuce and Romaine, but you can use one or both.

Ingredients:
1 head of Butter Lettuce &
1 head of Romaine hearts lettuce
1/2 cup roasted red peppers
1/2 cucumber, chopped
1/2 red apple, chopped (I use Gala apples)
5-7 pepperoncinis, sliced
1/4 red onion, diced
1/2 cup Salami, chopped
1/2 cup Prosciutto, chopped
1/2 cup parmesan cheese, grated
Zest of 1 Lemon

1/8 cup olive oil
2 Tbsp Lemon juice
Pinch of salt and pepper

**optional ingredients: capers, gerkins, tomatoes, ham, green leaf, or red leaf lettuce in substitution for Butter lettuce and/ or Romaine

1.8% of your time a week!!! 1.8!!!!

Sunday Summer Salad:

This steak salad is super simple and easy.

Recipe for steak;
2-1 inch thick sirloin steak fillets, (you can use your choice of steak)
STEAK MARINADE:
1/4 cup ketchup
1/4 cup soy sauce (or tamari if gluten-free)
2 tablespoons balsamic vinegar
2 tablespoons garlic, minced
1/4 cup olive oil or avocado oil
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves

Combine all ingredients and pour the marinade over your steaks and ensure they are fully coated and let them marinate for at least 30 minutes to overnight.

SALAD:
•4 cups packed spring mix lettuce
•1 cup blue cheese crumbles
•2 cups fresh blueberries
•1/2 cup walnuts, chopped
•1 cup dried cranberries

Divide lettuce, blue cheese, blueberries, walnuts and dried cranberries between four bowls.
Once your steak has rested, cut into slices or cubes and divide between bowls

DRESSING:
•3 tablespoons extra virgin olive oil
•1 tablespoon balsamic vinegar
•1/2 teaspoon garlic, minced
•1/4 teaspoon dijon mustard
•pinch of salt and pepper

Combine ingredients in small mixing bowl (or small mason jar).
Whisk or shake well to combine

For summer, I think I'm going to do a weekly dinner salad recipe.
A few years ago, to change things up, I started doing salad night during the summer, or soup night during fall/ winter.

Here's my first recipe for the summer salad: Air Fryer Coconut Shrimp with Pineapple Salad.

FOR SHRIMP:
•1lb large shrimp, peeled, deveined (leave the trails on)
•Kosher salt & Pepper
•2 large eggs
•1 cup unsweetened shredded Coconut
•1 cup Panko (Gluten Free or regular)

FOR SALAD:
•4 cups of chopped Romaine lettuce (you can use spring mix, spinach, or greens of your choice)
•2 cups chopped Pineapple
•1 red pepper, chopped
•1\4 red onion, thinly sliced

FOR VINAIGRETTE :
• 2 Tbsp lime juice
•2 1\2 tbsp Thai Sweet Chili Sauce
•2 Tbsp Olive Oil

• Pat shrimp fry and season shrimp with salt and pepper. Toss Coconut and Panko together. Beat eggs and dip the shrimp, letting the excess drip back into the bowl. Then, dip the shrimp into Panko mixture, pressing the shrimp to coat evenly.
• Spray air fryer rack with cooking spray. Add shrimp and cook for 7 minutes, turning halfway.
• While shrimp cooks, combine salad ingredients and toss with Vinaigrette.
*optional: Thai sweet chili sauce for dipping shrimp

Lunchbreak workout. Time is limited. We have work, kids, kids extra-curricular, keeping up the house, etc but we have to make time for our health and wellness. Get outside, go for walk, whatever your goals are and abilities allow you, do it!