80--- Albacore Ceviche

With summer here and the kids out of school I am into preparing quick and healthy meals that are easy to pack for a picnic, camping, boating, and road trips!  This albacore ceviche uses canned tuna, which makes it inexpensive and easy! 

Albacore Ceviche

Serves 4

20 oz (4 small cans) water-packed albacore tuna, drained

1 pint cherry tomatoes, chopped

1/2 red onion, chopped

3 limes, zested and juiced

3 Tbsp orange juice

1 english cucumber, chopped

1 avocado, chopped

1/2 cup chopped cilantro

1 jalapeno, finely chopped if desired

1/2 tsp sea salt or to taste

Combine all ingredients in a bowl and stir gently to combine.  Cover and allow to sit in the refrigerator (or chilled cooler!) for at least 3 hours prior to serving.  

Serve with tortilla chips!

Nutrition info per 1 serving: 223 calories, 7 g fat, 31 g protein, 12 g carbohydrates

80--- Buffalo Chicken Shepherd's Pie

 Anything spicy buffalo chicken is a GREAT idea, and these shepherd's pies are no exception.  

The best part about them is you can customize each pie since they are individual servings!  You could use ANY sauce, which is added after the mixture has been added to each ramekin.  Some ideas include bbq sauce, tikka masala, gravy, enchilada sauce...... 

If you're sticking with buffalo, however, check out my new favorite.

Buffalo Chicken Shepherd's Pie

Serves 6

3 yellow potatoes, cubed

4 oz plain nonfat Greek yogurt

2 lb lean ground chicken

1 yellow onion, chopped

6 stalks celery, chopped

3 large carrots, chopped

2 cloves garlic, minced

1 tsp adobo chicken seasoning (or other chicken seasoning)

2 Tbsp olive oil

1 10 oz package frozen riced cauliflower

1/2 cup all-purpose flour (use brown rice flour for GF option)

3 cups buffalo hot sauce (or any other sauce you desire)

Salt and ground black pepper

Crumbled gorgonzola cheese (or other shredded cheese if desired)

Bring a large pot of water to a boil, then add cubed potatoes. Boil for 15 minutes or until softened. Drain and transfer potatoes to a bowl, set aside.

Preheat oven to 350 degrees.  Heat olive oil in a large nonstick skillet over medium high heat.  Add onion, carrots, and celery.  Saute until softened, 5-6 minutes.  Add ground chicken and crumble as it cooks through.  Add minced garlic and season with chicken seasoning.  Stir in frozen riced cauliflower, and cook until cooked through. Sprinkle mixture with flour and continue to cook for 3-4 minutes, or until mixture is thickened.  Remove from heat.

Divide chicken mixture into six 2 cup ramekins, sprayed lightly with olive oil spray.  Pour 1/2 cup of desired sauce into each ramekin and use a fork to stir gently.  Press down the mixture so that the top of each is even (making potatoes easier to spread). 

Mash the potatoes and mix in the Greek yogurt.  Season with salt and ground black pepper.  Divide the potatoes between the six ramekins, spreading over the top of the chicken mixture.

Place the ramekins on a baking sheet, then cover loosely with aluminum foil. Bake for 15 minutes, then remove from oven, sprinkle with cheese, and bake for additional 10 minutes uncovered.

Remove ramekins from oven and serve!

Nutrition info per 1 pie with buffalo sauce: 357 calories, 17 g fat, 32 g protein, 31 g carbohydrates, 4.5 g fiber

80--- Turkey Chorizo & Street Corn Stuffed Peppers

This fun and healthy twist on a stuffed pepper is perfect for Cinco de Mayo!  The flavors melt together and bring a little fiesta to your taste buds.  

If you can't find chorizo-seasoned turkey sausage, this Skinny Taste recipe is a great equivalent!

Turkey Chorizo & Street Corn Stuffed Peppers

Serves 8

1 lb ground turkey chorizo (I used Jenni-O brand)

1 lb frozen sweet corn kernels

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp chili powder

1 cup nonfat plain Greek yogurt

3 tbsp lite mayonnaise

1/2 cup chopped cilantro

4 stalks green onions, chopped

8 oz crumbled feta (I used reduced fat) or crumbled cojita cheese

4 large red bell peppers, halved and seeded

Preheat oven to 400 degrees.  Place parchment paper or a nonstick baking mat onto a baking sheet and spray with olive oil.  Spread frozen corn onto the baking sheet, and sprinkle with paprika, cumin, and chili powder.  Bake for 20 minutes then remove from oven.

While corn is roasting, cook ground chorizo in a nonstick skillet over medium high heat until crumbled and browned.  Remove from heat.

In a blender, combine yogurt, mayo, and 1/3 cup of the roasted corn kernels.  Mix until a smooth puree is formed.

In a mixing bowl combine the remainder of the roasted corn, cooked chorizo, yogurt mixture, chopped green onions, chopped cilantro, and cheese.  Fold gently to combine.

Place halved red bell peppers into a baking dish sprayed lightly with olive oil spray.  Fill each pepper half with the mixture (overflowing is fine).  Cover dish with aluminum foil and bake for 20 minutes.  Remove foil and bake for additional 5-8 minutes, or until peppers are softened and mixture is lightly toasted.

Serve topped with crumbled tortilla chips, additional chopped cilantro and/or green onions, and additional crumbled cheese if desired.

Nutrition info per 1 pepper half: 281 calories, 19 g protein, 15 g fat, 18 g carbohydrates, 5 g fiber

80--- High Protein Carrot Cake Overnight Oats (High Fiber)

I love an easy breakfast meal prep, especially the week before a big holiday with lots of upcoming prepping and cooking.  These High Protein Carrot Cake Overnight Oats are filling and delicious! 

High Protein Carrot Cake Overnight Oats

Serves 5

20 oz can crushed pineapple

10 oz shredded carrots, chopped finely in a food processor

18 oz plain Greek yogurt (I used nonfat, however you can use any you prefer)

2 scoops (28 g) vanilla whey protein powder (I like Tera's Whey for simple ingredients)

4 scoops Vital Collagen Protein Powder, unflavored

1 1/2 cups old fashioned oats

10 oz frozen riced cauliflower, cooked and cooled (optional)

2 tsp pure coconut extract

2 Tbsp honey, maple syrup, or monkfruit sweetener 

2 tsp ground cinnamon

1 1/2 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp sea salt

Unsweetened coconut chips (optional)

Chopped pecans (optional)

Combine all ingredients in a large bowl.  Divide into five portions and refrigerate overnight (and up to 5 days). When serving top with coconut chips and chopped pecans, if desired.

Nutrition Info per 1 portion: 310 calories, 28 g protein, 2 g fat, 48 g carbohydrates, 8 g fiber

80--- Slow Cooker Turkey Verde Chili

It's been a moment or two since I've posted a recipe.  My work and family have been taking precedence over blogging, however I still continue to create recipes and cook dinner nearly every night! My hubby and friends have requested that I make this chili time and time again, so I figured it was time for a share! 

Turkey Verde Chili

Serves 6

1 yellow onion, chopped

1 yellow bell pepper, seeded and chopped

10 medium tomatillos, chopped

3 celery stalks, chopped

1 pasilla or poblano pepper, seeded and chopped

1 jalapeno, seeded and chopped

1.5 lb lean ground turkey, browned in a nonstick skillet

1 can white chili beans

28 oz can green enchilada sauce

1 jar (16 oz) Salpica Cilantro Green Olive Salsa (highly recommended however other green salsa can be substituted)

1 tsp adobo seasoning

1 Tbsp dried Mexican oregano

1 tsp smoked paprika

1 Tbsp ground cumin

2 Tbsp chili powder

1 Tbsp tamari (or soy sauce)

Salt and ground black pepper to taste

1 cup chopped cilantro leaves to garnish

Combine all ingredients, except for cilantro, in a large crock pot. Set crock pot to low and cook for 6 hours.  Garnish with cilantro and serve.

Nutrition info per 1 serving: 346 calories, 27 g protein, 10.5 g fat, 31.5 g carbohydrates, 12 g fiber

2021 Healthier Super Bowl Recipes

Quick little round-up of some healthy Super Bowl Recipes, including some new recipes, and some old standbys.

Bison, Beet, & Black Bean Chili

Chicken Satay Dip

Buffalo Cauliflower Salad

Broccamole

80 (ish)--- Sweet Potato Tahini Dip

 

Much like my Green Bean Casserole Dip, this recipe was created with the idea that although you may want all of the traditional holiday dishes at your celebratory meal, it typically ends up being too much food (and excessive amounts of leftovers).  By creating these dishes as appetizers, you can eat them as a light lunch or snack, and save room on the table for the absolute essentials {noted everyone's absolute essentials are different}.

Sweet potatoes are a wonderful low-glycemic starch with lots of vitamins and minerals, and when blended with the healthy fats in tahini, you get a creamy delicious treat! I served mine with Stacey's Cinnamon and Sugar Pita Chips for an extra "wink" at the holidays!

Sweet Potato Tahini Dip

Serves 8

3 medium sweet potatoes, peeled and cubed into 1" pieces

1/2 Tbsp olive oil

Sprinkle sea salt

3 Tbsp tahini

1 Tbsp pure maple syrup

1/4 cup chopped pecans

Preheat oven to 400 degrees. Toss sweet potato cubes with olive oil and spread on a parchment paper-lined baking sheet. Sprinkle with salt. Bake for 15-20 minutes, or until soft.

Place sweet potatoes, tahini, and maple syrup in a large food processor and blend until a smooth puree is formed.  Season with sea salt if desired.

In a small nonstick skillet, toast chopped pecans over medium heat, stirring constantly to prevent burning. When pecans are fragrant, they are toasted.

Transfer sweet potato mixture to a serving bowl and sprinkle with pecans. Serve immediately, or refrigerate, then serve chilled.

Nutrition Info per ~ 4 Tbsp: 117 calories, 4 g fat, 17 g carbohydrates, 3 g protein, 2 g fiber