17 day diet — A Southern Fairytale

Ground Turkey. Homemade Taco Seasoning. Spinach Salad Mix. Pico De Gallo.

This is the Cycle 1 recipe of the The 17 Day Diet that won my husband over. This is the recipe that lock, stock and barrel sold him on the diet and kept him going through the 1st cycle.

I’ll admit it, taking a steak and potatoes and beer boy and saying – “Oh, by the way for 17 days – it’s nothing but veggies, protein and low carb fruits… oh, did I mention you are only supposed to drink water and green tea” it’s sort of like waving raw meat in front of a crocodile — dangerous.

Here’s the thing. This diet, it’s worked for us.

Nathan has lost and maintained the loss of 40 pounds. I have lost and maintained the loss of 30 pounds.

This isn’t so much a recipe, as a suggestion.

It’s more a … here’s how we put this together.

It may not work for y’all. Do the research give it a chance, it might work for you.

Taco Salad

Prep Time: 3 minutes

Cook Time: 20 minutes

Approximate Time: 30 minutes

Less recipe, more suggestion. This Turkey Taco Salad is simple, delicious and filling.

Ingredients

1 1/2 lb fresh ground turkey
1/4 to 1/2 C Homemade Taco Seasoning
1/4 C water
2 C spinach or other leafy dark green salad mix
1/2 C pico de gallo

Instructions

In a medium skillet over low - medium heat, add 1 1/2 lb ground turkey and 2 Tbsp taco seasoning. Cook, stirring occasionally, until done.
Add 2 Tbsp to 1/4 C more taco seasoning and 1/4 C water, cover and simmer for 15 minutes to 1 hr.

To Serve: Take your favorite dark leafy green salad mix, top it with 1/4 to 1/2 C turkey taco meat and then top that with 1/4 C of your favorite pico de gallo.

Rachel Says

This is a quick and delicious recipe, the turkey taco meat is easily customizable to your family's taste preferences and the serving is up to you! Served atop greens, garnished by pico de gallo, topping nachos or as a quesadilla filling -- this is a delicious and easy alternative to traditional taco meat

http://asouthernfairytale.com/2012/01/23/taco-salad/

Favorites from Last Week:

I know, it wasn’t a *real* recipe, but it’s one that has proved invaluable to us. It’s one of our favorites.

I can’t wait to see what y’all have to share this week!

Remember to visit others, leave comments, link back and share the love!

Lemon Rosemary Chicken

One of my favorite things about blogging is the connection to others.

Whether it’s through the sharing of our lives, laughter, family stories or our shared love of food… it’s just that, the sharing that makes this blogging thing so amazing.

Y’all know me, I am all about the food, I love spicy foods, sweet foods, crazy foods but most of all, I love real food. My friend Jessi sent me this recipe and just reading it had my tastebuds tingling and my fingers itching to get cooking. So much so, that I made it the very same night that she sent it to me.

I have a rosemary bush right outside my front door, and on those rare days that it rains in South Texas, the scent of rosemary floats around my front door and mists down the driveway to greet anyone who ventures towards my door.

There’s just something that I love about the combination of Lemon and Rosemary. They are simply irresistible – they are both fresh, invigorating and zingy.

Fresh rosemary, freshly juiced lemons, smashed garlic, olive oil, paprika and the surprising addition of cinnamon combine to bring this chicken recipe a deliciously savory, zingy and fresh flavor.

Lemon Rosemary Chicken

Prep Time: 10 minutes

Yield: 4 chicken breasts

Lemon Rosemary Chicken

Ingredients

4 boneless, skinless chicken breasts
3 lemons, halved and juiced, (both rinds and juice will be used)
1/2 C olive oil
1 tsp sea or kosher salt
1/2 to 1 tsp cayenne pepper (I used 1 tsp)
1/2 tsp roasted cinnamon
8 cloves of garlic, smashed with flat side of knife
6 whole sprigs of fresh rosemary

Instructions

Place the chicken into a large Ziploc baggie.
Prep the lemons and garlic
In a large bowl mix: lemon juice, olive oil, salt and spices. Pour into the bag over chicken.
Add lemon halves, garlic and rosemary. Remove all air from the bag and seal.
Smoosh all the ingredients around inside the bag to ensure that the chicken is well coated and the ingredients are well incorporated throughout the bag.
Marinate (turning occasionally) for 1 hour to overnight.
Heat up your grill and cook evenly on both sides, about 7 minutes per side, or until the juices run clear - or the internal temp reaches 165° F

Rachel Says

This is simply amazing served with freshly steamed broccoli topped with freshly squeezed lemon juice

http://asouthernfairytale.com/2009/08/10/lemon-rosemary-chicken/