SpecOps Fitness & Training

  • Phone: 703-655-5134
  • Mail: specopsftnss@gmail.com
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  • Address: 8723 Stockton Pkwy, Alexandria, Virginia 22308
Low-Carb Recipes

Mediterranean Chicken Lettuce Wrap Tacos

12 ounces boneless skinless chicken breasts, cut into 4-inch-long, 1-inch-thick strips
2 teaspoons Mediterranean Spice
1/4 cup Balsamic Vinaigrette
4 romaine lettuce leaves, shredded
1 tablespoon thinly sliced red onion
1/4 cup Red-Wine Vinaigrette
1/4 cup Tzatziki
12 butter lettuce leaves
4 Roma tomatoes, chopped
1 1/2 ounces crumbled feta cheese
12 kalamata olives, pitted and chopped
1 teaspoon chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Preheat a grill pan over high heat. Season chicken with 1 teaspoon Mediterranean spice and
Place on grill. Cook, basting with balsamic vinaigrette and turning once, until cooked
through, about 2 minutes per side. Season chicken with remaining teaspoon Mediterranean
spice and remove from grill; set aside.
Place shredded romaine lettuce and red onions in a medium bowl; drizzle with red-wine
vinaigrette and toss to combine. Divide mixture evenly among butter lettuce leaves and
drizzle each with 1 teaspoon tzatziki.
Top each taco with 1 piece of chicken and garnish with chopped tomatoes, feta cheese, and olives. Season with parsley, basil, and oregano; serve.

Lettuce-Wrapped Cheeseburgers

2 lbs ground beef
1/4 tsp salt
1 tsp pepper
1/2 Tbsp oregano
2 Tbsp reduced sugar ketchup
2 tomatoes, sliced thin
1 head of iceberg lettuce, leaves removed
6 slices American cheese

1/4 cup mayo
3 Tbsp reduced sugar ketchup
1 Tbsp dill pickle relish
dash of salt and pepper

Heat your grill or skillet on medium heat.
In a large bowl, mix together the beef, salt, pepper, oregano and ketchup.
Divide the mixture into 6 sections, and roll each piece into a ball then press down flat for 6 burgers. You can also use a burger press if you have one.
Place each burger on your grill/pan and cook for approximately 3-4 minutes on each side. Try not to press down on the burgers…they end up a little dry that way.
Once you flip the burger, add your cheese to the top cooked side.
In a small bowl mix together the spread ingredients and refrigerate.
Once you have cooked all your burgers and removed them from the pan, assemble them.
Place 1 cheeseburger on the lettuce leaf, top with 2 slices of tomato, a spoonful of spread, then wrap top to bottom with another lettuce leaf.

Garlic spaghetti squash with herbs

1 medium spaghetti squash, halved and seeded
olive oil
kosher salt
2 cloves garlic, minced
2 teaspoons white wine vinegar
¼ cup minced fresh parsley
2 tablespoons minced fresh basil (sage is also yummy)
¾ cup shredded Gruyère cheese
½ cup pine nuts, toasted
black pepper

Preheat the oven to 375 degrees. Rub squash with a little bit of olive oil and sprinkle with
salt. Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork
tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands
away from the skin. (At this point I put the strands in a colander, pressed them with a paper
towel, and let them rest while I prepped the other ingredients – mine were really really
heavy and watery, so this helped get some of the excess moisture out.)
In a large skillet, heat 2½ tablespoons olive oil over medium heat. Add garlic and cook for 1½ minutes, until fragrant. Stir in spaghetti squash, vinegar, herbs, and ¼ teaspoon salt. Cook for about 2 minutes to heat through. Remove from heat and stir in Gruyère cheese, then top with pine nuts. Taste and add salt or pepper if desired.