🫑🧅We elevated the flavors of the basic chicken quesadilla by adding fajita veggies to the mix! Super fast and east to throw to gather and you can even meal prep the filling ahead of time!
Chicken Fajita Quesadillas
(Makes 4)
- 1/2 c. finely diced onion
- 1/2 c. green bell pepper, finely diced
- 12 oz. cooked chicken breast, shredded or finely diced.
- 1/4 c. taco seasoning
*1/4 c. Water - 4 low carb tortillas (about 70 calories each)
- 1 c. reduced fat, Mexican blend, shredded cheese.
Spray a large non-stick skillet with cooking spray and place it over medium heat. When the pan is hot, add the onion and peppers and sauté 4-6 minutes or until tender and just starting to brown. Add in the chicken. Stir in the taco seasoning and water. Cook, stirring, for 3-5 minutes, or until chicken is warmed through and most of the liquid has cooked out. Remove meat mixture from pan, carefully rinse and wipe the pan out with a damp paper towel and return it to the heat. Lightly spray pan with cooking spray and lay one tortilla flat in the hot pan. Spread about 2 Tbsps. of cheese on 1/2 of the tortilla and top with about 3/4 c. (3.7 oz.) of the chicken fajita mixture. Sprinkle about 2 Tbsps. more cheese on top and then fold the tortilla over to close. Cook on one side until golden brown, 2-3 minutes. Carefully flip and cook on the other side until the tortilla is golden brown and the filling and cheese are hot and melted, 2-3 minutes. Remove quesadilla from pan and repeat until all the quesadillas are cooked.
1 quesadilla
298 calories
34P | 11F | 27C
Pre-Logged in My Fitness Pal as:
“FFC White Chocolate Peppermint Protein Popcorn”
*Printable, PDF versions of all of the “BLT” (Breakfast, lunches and Treats) recipes are available at http://www.fitfoodiechicks.com
Shazam!!! This is Carrie.
Carrie came to Fit Foodie Chicks with the goal of creating a better metabolic efficiency.
Here are some of the things Carrie has said during her journey:
“Got in all calories…..I don’t remember the last time I ate this much food on a daily basis.”
“Honestly, when I thought how much I would be eating each day (along with all the carbs) that I would see the number on the scale start going up but it didn’t!”
“I can see more definition in my hip area!”
Carrie is NOT restricting her carbs. She is NOT doing hours of cardio. She is NOT taking any magical pills, drinks or fairy dust. Carrie has NOT been perfect the whole time.
Carrie is working out less, eating more, living her life and continues to get RESULTS!!
If you want to read more about how Carrie has transformed (how much she’s eating, what her workouts are, etc) 
https://fitfoodiechicks.com/testimonials/
We are SUPER PROUD of her continued action to “show up” for herself. We are so honored to be a part of her journey and can’t wait to see what is to come!
Do you need help with your goals? Are you “stuck” and don’t know what to do next? Then let’s get started with your journey to getting the results you desire: https://fitfoodiechicks.com/…/one-on-one-coaching-the…/
Here we go again! Who doesn’t love tacos? And who doesn’t love breakfast? We put them together and viola! An easy recipe that is great to meal prep for grab-n-go breakfast all week or feed a hungry weekend crowd!
Taco Breakfast Bake
(6 servings)
* 1 lb. (454 g.) 93% lean ground beef
* 1 c. (127 g.) diced onion
* 3 Tbsps. (44 ml.) taco seasoning
* 1/4 c. (59 ml.) water
* 5 whole eggs
* 10 egg whites (about 1 c. or 237 ml.))
* 1 c. (237 ml.) fat free cottage cheese
* 2 c. (224 g.) reduced fat Mexican blend shredded cheese, divided
* 1 jalapeño pepper, diced
* 2 green onions, sliced
Preheat the oven to 350℉ (175℃). Lightly spray a 9 x 13-inch (23 X 33-cm) baking dish with cooking spray. Set aside. In a large skillet over medium- high heat, cook the beef and onions, breaking the meat into crumbles as it cooks. About 5-8 minutes. Add the taco seasoning and water and cook, stirring often, until the liquid cooks off. About 3-5 minutes. In a large mixing bowl, add the eggs, egg whites, cottage cheese, half of the Mexican blend cheese, jalapeño and green onions. Whisk until well combined. Pour half of the meat mixture into the bottom of the baking dish and top with all of the egg mixture. Bake until the eggs are just set and the top is lightly golden brown, about 25-35 minutes. Sprinkle the remaining meat over the top followed by the remaining Mexican blend cheese and return to the oven until the cheese has melted, about 5 minutes.
1 serving: about 7.7 oz. (218 g.)
359 calories
42P | 17F | 9C
Pre-Logged in My Fitness Pal as:
“FFC Taco Breakfast Bake”
*Printable, PDF versions of all of the “BLT” (Breakfast, lunches and Treats) recipes are available at www.fitfoodiechicks.com
Kirk is an FFC Meal Plan Subscriber. He entered a challenge at his gym and he WON! We are so proud of him and honored to be a part of his journey. Here is what he had to say:
“My gym, F45 SanTan Village, created a Body Transformation Challenge that would last 6 weeks leading up to Thanksgiving. My goal was to lose body fat and retain muscle with a sustainable nutrition plan. This is where Fit Foodie Chicks fits in.
Before the Challenge I would reach for a box of processed food at 8pm for a snack. In order to break this habit, I made several FFC desserts that became my nightly treat. For 6 weeks, I used FFC meal and dessert recipes to lose 7 pounds of body fat and gain muscle to win the F45 Challenge!
The recipes were a huge win for me because they were easy to shop for, easy to make, and delicious. My body was no longer retaining water and that bloated/inflammation feeling disappeared. And the best thing is I am continuing with FFC recipes after the Challenge and have continued to lose body fat!
I am proud of myself for kicking a bad food habit, physically I am never hungry, and definitely having food fun!”
Love that! “FOOD FUN”!
Kirk is a prime example that, even if you’re not one of our one-on-one coaching clients, or using our workouts, the meal plan recipes can fit into the plan you’re already following, so you can get results and have FOOD FUN!
Snag any of our services at www.fitfoodiechicks.com (link in bio)
Surprise, surprise, another Disneyland inspired recipe! It may be messy but it is worth the extra napkins!
Holiday Ham Sliders with Bacon Cranberry Jam
(6 servings)
* 6 oz. (170 g.) fresh cranberries
* 1/4 c. (59 ml.) water
* 1/2 c. (100 g.) zero calorie sugar substitute
* 1 packet (7 g.) unflavored gelatin
* 4 slices (24 g.) fully cooked bacon, chopped
* 1 package Hawaiian dinner rolls (12 rolls)
* 6 thin slices Swiss cheese (108 g.)
* 1 lb. (454 g.) sliced, cooked ham
* 1/8 tsp. (0.7 g.) salt
* 1/8 tsp. (0.3 g.) pepper
Preheat oven to 325°F. (163℃) Spray a 9 X 13-inch (23 X 33-cm.) baking dish with cooking oil and set aside. In a small saucepan over medium-high heat, combine the cranberries, water, sugar substitute and gelatin. Bring to a simmer and reduce heat to medium-low. Simmer for 3 minutes and then remove from heat. Stir chopped bacon into the cranberry jam. Transfer into a shallow bowl and safely place into the freezer to cool and set while you make the sliders. (Transfer to refrigerator if you are not ready to assemble the sliders within 25 minutes.) Cut the Hawaiian rolls in half lengthwise, removing the tops and placing the bottoms in the baking pan, cut side up. Evenly layer the sliced Swiss cheese on the rolls and top with the sliced ham. Place tops of rolls on top. Cover with foil and bake for 20-25 minutes, until cheese is melted and meat is heated through. Remove the tops of the rolls and spread the cooled bacon cranberry jam in an even layer over the ham cheese. Place the tops of the rolls back on top. Lightly spray cooking spray over the top of the rolls, and immediately sprinkle salt and pepper over the top. Continue to bake, uncovered, for an additional 5 minutes or until the rolls are lightly toasted. Using a sharp serrated knife, cut the sliders apart and enjoy!
1 serving: about 7.7 oz. (218 g.)
359 calories
42P | 17F | 9C
Pre-Logged in My Fitness Pal as:
“FFC Holiday Ham Sliders with Bacon Cranberry Jam”
*Printable, PDF versions of all of the “BLT” (Breakfast, lunches and Treats) recipes are available at www.fitfoodiechicks.com
For some, it’s just not Christmas morning without homemade cinnamon rolls coming out of the oven. These weekday rolls may be small but they have all the flavor, take half the work and a fraction of the time it takes to make the real deal from scratch. And you know we snuck in some protein…9 grams in 2, so eat a few! What can we say except: “Merry Christmas!”
Weekday Cinnamon Rolls
(8 servings)
* 1 tube (8 count, 224 g.) reduced fat, refrigerated, crescent roll dough.
Filling
* 1/4 c. (56 g.) light butter
* 1/2 c. (96 g.) packed zero calorie brown sugar substitute
* 1 Tbsp. (7.8 g.) cinnamon
* 30g. vanilla (or cinnamon) protein powder
Frosting:
* 2 oz. (56 g.) 1/3 fat cream cheese, room temperature
* 1 Tbsp. (14 g.) light butter
* 1/2 c. (72 g.) zero calorie powdered sugar substitute
* 30g. vanilla protein powder
* 1/2 Tbsp. (7.4 ml.) sugar free maple syrup
Preheat oven to 375℉. (191℃) Lightly spray an 8 X 8-inch (20 X 20-cm.) baking dish with cooking spray. Set aside. Unroll the crescent dough on a lightly floured surface without separating the rolls. If any of the rolls come apart, gently press the dough back together as best as possible. It doesn’t have to be perfect. make the filling; In a medium bowl, combine all ingredients, mixing until well combined. Evenly spread the filling over the crescent rolls. Starting at a long edge, roll up tightly. Using a sharp knife, cut the dough roll into 16 equal pieces. Place rolls in the prepared baking pan, cut side up, exposing the “pinwheel”. Bake for 10-15 minutes, or until edges are lightly brown and dough is cooked through. While the rolls are baking, make the frosting: In a large bowl, combine the cream cheese and light butter using a hand mixer. Blend well. Add in the remaining ingredients and mix until just combined. Allow rolls to cool slightly before spreading the frosting all over the rolls.
1 serving: 2 rolls (about 2.4 oz. Or 68 g.)
160 calories
9P | 8F | 15C
Pre-Logged in My Fitness Pal as:
“FFC Weekday Cinnamon Rolls”
*Printable, PDF versions of all of the “BLT” (Breakfast, lunches and Treats) recipes are available at www.fitfoodiechicks.com
Have you been successful losing weight only to gain it back??
Your not alone! Here are some of the common pitfalls of why this happens and how to fix it:
1. If you are trying to eliminate certain foods or food groups, this OFTEN leads to massive failure! Unless you plan on giving up those foods FOREVER, than that plan will ALWAYS lead to temporary results. You shouldn’t have to give up ANY foods. Instead, incorporate foods you love into your plan with a moderation mind-set.
2. Have you put a time frame on your plan? Told yourself you are gonna do something for 30 days or so? How’d that go? How many of you never make it to the end?? Take away the time frame and adopt some small habits you can LIVE WITH! Start here. Over time your body WILL CHANGE once “doable” habits are created.
3. Did you “mess up”? Maybe had something to eat that was “bad” or missed a workout? Did you throw in the towel and just eat like an a**hole the rest of the day or skip all workouts for the week? Tell yourself you will start over on Monday?? Well…..YOU ARE HUMAN! You are not perfect and will mess up every so often. Rather than “blowing” it, accept the “off plan” scenario and create a mind set of getting right back on track. Your ultimate weight loss goal will not be perfect and you should not expect it to be either! The most powerful move is to get right back on track.
We hope these tips are helpful especially for those of you heading into January 1 with a “plan”! Be sure it checks out with the list above.
Meet Fit Foodie Chicks member Shaun. 
Shaun is 68 years young and came to us with the intention of losing body fat.
Shaun had a lot to stress in her life and very limited time. She needed an effective plan that wasn’t going to hinder her busy schedule or frustrate her mind.
MISSION ACCOMPLISHED!
We are so darn proud of Shaun. She had a lot of ups & downs but she never quit! She was in it to finally see some sustainable results. Well….SHE DID IT!
Here’s how:
May 2022 is where she started:
*1630 calories / 102g protein
*60oz water daily
*7500 daily steps
*2x/week cardio
*2x/week strength training
Dec 2022 – what she currently is doing:
*1934 calories / 140g protein
*65oz water daily
*5000 daily steps
*NO cardio
*2-3x/week strength training
Let this serve you as a reminder that it’s NEVER TOO LATE to improve your health and physique goals.
You are NOT TOO OLD. Your METABOLISM IS NOT SLOW BECAUSE OF YOUR AGE. If you believe your age is holding you back from getting results, that is a FALSE BELIEF!
Shaun is a One-on-one Coaching Client and uses the FFC Meal Plans.
Need help? We have the all the tools you need. You just have to make the decision to use them.
→ https://fitfoodiechicks.com/…/one-on-one-coaching-the…/
If you have sweet tooth like we do, these easy Maple Glazed Sugar Cookies will satisfy any craving. With only 89 calories and 7 g. of protein per cookie, you can eat a few and call it a meal!
Maple Glazed Sugar Cookies
(Makes 20 cookies)
* 3/4 c. (94 g.) all purpose flour
* 1/4 c. (47 g.) zero calories sugar substitute
* 120 g. vanilla protein powder
* 1/4 tsp. (0.6 g.) baking powder
* 1/4 tsp. (1.5 g.) salt
* 2 1/2 Tbsp. (35.5 g.) unsalted butter, melted and cooled
* 1 egg
* 1 tsp. (5 ml.) vanilla extract
* 1/4 c. (60 ml.) honey
Maple glaze:
* 1/3 c. (75 g.) light butter
* 2 Tbsps. (30 ml.) sugar free maple syrup
* 1/2 tsp. (2.5 ml.) maple extract or flavoring
* 1 1/2 c. (288 g.) zero calorie confectioner’s sugar substitute
* 30 g. vanilla protein powder
Whisk together the flour, sugar substitute, protein powder, baking powder, and salt. In a separate large bowl, whisk together the butter, egg, vanilla extract and honey. Add the flour mixture, mixing on low just until incorporated. Cover and transfer to the refrigerator to chill at least one hour. Mix all glaze ingredients together until smooth. Cover and refrigerate until ready to use. Preheat the oven to 350°F, (175℃) Line two baking sheets with parchment paper. Drop 1.5 Tbsps. of dough about 3-in. (7.5 cm.) apart on the prepared cookie sheets. If the dough is sticking to the spoon, dip it into water before scooping more dough. Bake for 8-10 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. When cooled, frost each cookie with about 1 Tbsp. (0.5 oz. or 14 g.) of chilled maple glaze.
1 serving: 1 cookie (about 1 oz. or 28 g.)
89 calories
7P | 3F | 8C
Pre-Logged in My Fitness Pal as:
“FFC Maple Glazed Sugar Cookies”
*Printable, PDF versions of all of the “BLT” (Breakfast, lunches and Treats) recipes are available at www.fitfoodiechicks.com