Thursday, April 21, 2022

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



Sunday, April 10, 2022

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


Thursday, January 6, 2022

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

Monday, February 1, 2021

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










Wednesday, December 2, 2020

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


Wednesday, October 21, 2020

80--- Bison, Beet, and Black Bean Chili

 The color of this rich, meaty chili is something to be seen! I love beets and they add so much delicious texture, flavor, and nutrition to a chili.  Beets contain two special antioxidants, betanin and vulgaxanthin, which may have detoxifying effects!



Bison, Beet, and Black Bean Chili

Serves 6

4 large beets, peeled and chopped into 1" cubes
1/2 large red onion, chopped
2 Tbsp chopped garlic
1 large green bell pepper, chopped
1 jalapeno, chopped
1 lb ground bison, browned and crumbled
1 can black beans, drained and rinsed
14 oz no salt added tomato sauce
2 cups low sodium beef broth
2 oz dry red wine
1 Tbsp smoked paprika
2 Tbsp chili powder (I used a combination of chipotle and ancho)
1/2 tsp salt or to taste
1/2 tsp ground black pepper
1 Tbsp Worcestershire sauce
1 Tbsp lite Tamari or soy sauce
2 tsp agave

Combine all ingredients in a slow cooker and cook for 8 hours on low, 4 hours on high.  Serve garnished with parsley and crumbled cojita cheese, if desired.

Nutrition info per 1 serving: 300 calories, 8 g fat, 22 g protein, 32 g carbohydrates, 10 g fiber



Wednesday, June 24, 2020

80--- Chicken Satay Dip



Every once in a while I make a dish that my husband claims is his new favorite. That's how I know that it's really blog worthy! This is one of those.

This Chicken Satay Dip can be made ahead, then reheated in the oven (or over a campfire), making it an easy meal for a gathering.  It's loaded with healthy protein and veggies, and that peanut sauce is simple yet delicious.

Chicken Satay Dip
Serves 4

1 1/2 lb lean ground chicken
1 Tbsp sesame oil
1 head baby bok choy, chopped finely
12 oz shredded carrots, pulsed until fine in food processor (or chop with a knife)
1 red bell pepper, finely diced
3 oz feta cheese (optional)
3 large green onions, sliced
1 bunch cilantro, chopped

SAUCE
1/3 cup powdered peanut butter (PB2 or PBfit)
1/3 cup rice vinegar
1/4 cup tamari (or soy sauce if you prefer)
2 tsp sriracha, or more for added spice
2 Tbsp cornstarch
1 Tbsp minced garlic
1/2 Tbsp minced ginger
4 oz nonfat plain Greek yogurt
Dash ground black pepper

Preheat oven to 400 degrees.

In a large oven-proof skillet, heat sesame oil over medium-high heat.  Add ground chicken saute, using your spatula to finely chop as it cooks, until it is cooked through.  Add in chopped vegetables, reduce heat to medium and saute until vegetables are softened.

Mix together sauce ingredients, whisking (or shaking in a jar) until combined.  Stir sauce into cooked mixture, then top with feta cheese if desired.

Place skillet into the preheated oven. Bake for 10-12 minutes, or until mixture is bubbly.  Remove from oven, top with green onion, chopped cilantro, and additional hot sauce if desired.  

Serve with naan, pitas, or your favorite flatbread crackers for dipping!

Nutrition info per 1/4 skillet: 351 calories, 18 g fat, 44 g protein, 18 g carbohydrates, 6.5 g fiber