Poultry

Almond Crusted Chicken

Ingredients

-2 chicken breasts, sliced thinDSC04892

-1 1/2 chopped almonds

-4 cloves garlic

-1 tsp oregano

-1/2 tsp basil

-1/2 tsp salt

-1/4 tsp pepper

-1/4 tsp paprika

-1 egg

Directions

  1. Preheat oven to 350.  In a food processor, place all ingredients aside from egg and chicken and blend 30 seconds to one minute.  You want the almond mixture as fine as possible.
  2. in a bowl, scramble the egg, dip chicken making sure it’s fully coated, then dip in almond mixture.  Place in greased baking pan and bake for 25 mins.

Chick Enchiladas

Ingredients

-3 chicken breastsDSC03115

-2 to 3 cups chicken bone broth

-1 tsp salt 1/4 tsp pepper

-2 garlic cloves, whole

-1/2 tsp paprika

-1/2 tsp cumin

-1/2 tsp chili powder

-salt/pepper to taste

-1/2 tsp garlic powder

-Heaping 1/2 cup medium salsa

-1- 1 1/2 cup shredded Mexican blend cheese (2%)

-8 tortillas (I used carb-conscious from Target)

-2 10 oz cans mild green Chile enchilada sauce

-1/2 yellow onion, diced

-3 cloves garlic, minced

-pinch red pepper flakes

-1 small jalapeno, diced

Directions

  1. Place chicken breasts, broth, salt, pepper and garlic cloves in crockpot on high for 4 hours.
  2. Preheat oven to 400.  Shred the chicken and place in large skillet on medium heat.  Add in salsa, 1/2 cup cheese, jalapeños and remaining spices (minus the minced garlic and red pepper flakes).  Stir to combine.
  3. In second skillet (I used stainless steel), heat 1 TBSP oil (Olive) and place onions and garlic.  Cook until opaque.  Pour in sauce and red pepper flakes.
  4. Using tongs, place chicken mixture into the center of a tortilla, careful not to put too much so it can roll without spilling out.  Roll and place in a greased dish – 9×13 in.  Pour green sauce over and top with remaining cheese.  Bake for 20-25 mins!

 

Basic Chicken

Ingredients

DSC02215-2 chicken breasts, sliced 1/4 inch thick

-3 tbsp extra virgin olive oil

-1/2 heaping tsp Oregano

-1/2 heaping tsp paprika

-1/2 tsp salt

-1/4 tsp pepper

-1/2 tsp cumin

-1/2 heaping tsp garlic powder

Directions

  1. Combine all ingredients in medium mixing bowl and stir to coat chicken (minus 1 tbsp olive oil).
  2. Heat remaining oil in large skillet – medium/medium high heat.  Place chicken in flat and cook ~5 mins.  Flip and cook another ~5 mins.
  3. Once chicken is cooked through, turn heat to high and let eat side get a little char and serve!

Balsamic Glazed Chicken

Ingredients

DSC08789-2 chicken breasts, sliced 1/4 inch

-3 tbsp olive oil

-1 tsp oregano

-1 tsp garlic powder

-1/2 tsp red pepper flakes

-1/2 tsp cumin

-1 tsp paprika

-1/2 c balsamic vinegar

-1 tbsp honey

-1/2 red onion, diced

-2 cloves garlic, minced

-handful chopped fresh basil

-2 roma tomatoes, diced

-1/2 -1 c sliced mozzarella

Directions

  1. Coat chicken in olive oil, oregano, garlic powder, paprika, cumin and flakes.  Heat large pan and cook chicken on medium high heat until eat side has a bit of a char.  Remove chicken from pan.
  2. Turn heat down to medium and cook onion and garlic until opaque.  Add in balsamic and honey and stir until it becomes thicker.
  3. return chicken to mixture.  Toss to coat and top with cheese, tomato and basil.

 

Chili Lime Chicken Kabobs

Ingredients

-2 chicken breasts, cubedDSC08693.JPG

-Juice of 1 lime

-3 to 4 tbsp extra virgin olive oil

-3 cloves garlic, minced

-1 tsp chili powder

-1/2 tsp cumin

-1 tsp salt

-1/2 tsp pepper

-1 tsp oregano

-1 red onion,  cut into 2 inch pieces

-1 red bell pepper, cut into 2 inch pieces

-1 orange bell pepper, cut into 2 inch pieces

Directions

  1. Combine olive oil, lime juice and spices and marinate chicken for at least 30 mins.
  2. Place chicken and veggies on skewers.  I did Chicken, onion, red pepper, chicken, onion, orange pepper… And grill until cooked through (medium heat for approx. 6-8 mins per side).  towards the end, turn up the heat to char (about 2 mins per side).

 

Caulifried Rice

Ingredients

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-2 chicken breasts, diced

-2 tbsp olive oil

-1 head cauliflower, cut into florets

-1 cup frozen peas

-1/2 cup carrot, diced

-3 cloves garlic, minced

-1 1/2 tsp salt

-1 tsp pepper

-2 green onions

-1 small yellow onion, diced

-3 eggs, beaten

-1/4 – 1/3 cup soy sauce

-1/2 tsp garlic powder

-1/2 tsp red pepper flakes

Directions

  1.  Heat 1 tbsp olive oil in medium pan and 1 tbsp in large pan.  Coat diced chicken in 1/2 tsp salt, 1/2 tsp pepper and garlic powder, cook in medium pan until a little charred.  In large pan, place onion, peas, carrots and minced garlic.  Cook until tender.
  2.  In large pan, scoot veggies over and cook eggs, season with a little salt/pepper and mix with veggies.
  3. In food processor, place cauliflower and pulse until it resembles rice.  Add in with veggie mixture.  Mix in chicken and pour soy sauce and remaining spices.  Top with green onions!

Ginger Teriyaki Chicken

Ingredients

 

DSC07464-1 lb chicken breast, diced

-1 tsp salt

-1/2 tsp black pepper

-2 tbsp extra virgin olive oil

-1/4 c Hoisin sauce

-2 tbsp soy sauce

-1tbsp rice vinegar

-1 tsp grated ginger

-2 cloves garlic, minced

-2 tsp red chili paste

-1 lb green beans, ends snipped

-1/2 red onion, cut into thin slices

-3-4 tbsp extra virgin olive oil

-1 tsp salt

-1/2 tsp pepper

-1/2 tsp garlic powder

-sesame seeds for topping

Directions

  1. Preheat oven to 425 degrees.  Spread beans evenly across a baking sheet (with an edge) and top with red onions.  Drizzle 3-4 tbsp olive oil and sprinkle salt, pepper and garlic powder.  Bake for 20-25 mins.
  2. While green beans are roasting.  Heat 2 tbsp oil in a large pan and brown chicken with salt and pepper until there is a crisp brown.  In small sauce pan, heat remaining ingredients until sauce is bubbling/thickened.
  3. Pour sauce over chicken and stir until evenly coated.  Serve over green beans!

Salsa Verde Chicken

Ingredients

-3 large or 4 small chicken breasts cut up into chunksDSC06442

-12 oz jar salsa verde

-1 large or 2 small jalapeño, diced

-Juice of 1 lime

-3 clove garlic, minced

-1 can white kidney beans

-1 small red onion

-3 cups bone broth

-1 tsp chili powder

-1/2 tsp cumin

-1/2 tsp salt

-1/4 tsp black pepper

-1/2 tsp oregano

-1 tbsp extra virgin olive oil

Directions

  1. Coat cup up chicken in chili powder, cumin, salt, pepper and oregano.  Heat oil in a large skillet on high heat and brown chicken to seal in flavor.
  2. Place remaining ingredients (save the cilantro) in crockpot, add in browned chicken and cook on high for 6 hours or low for 8.  Add cilantro in the last hour. Salt/Pepper to taste.

DSC06421

I used this salsa verde and it did NOT disappoint.  I found it at Whole Foods and loved that it was healthy and local (well… kind of… it’s from Austin, TX but you get what I mean).  You also can use regular chicken broth, but bone is delicious and you can’t tell the difference!  I got a huge pack from Costco!

 

 

Turkey Jalapeno Chili

Ingredients

Screen Shot 2017-12-25 at 2.05.28 PM.png

-2 lbs lean ground turkey

-1 large jalapeno, diced

-1 small yellow onion, diced

-1 large carrot, shredded

-28 oz can crushed tomato

-3 cloves garlic, minced

-1 1/2 cups low-sodium chicken broth

-1 tsp salt

-1/2 tsp pepper

-1 tbsp chili powder

-1/2 tsp cumin

-2-3 tsp oregano

-Salt/Pepper to taste

-2% sharp cheddar, shredded (for topping)

-4 tbsp olive oil

Directions

  1. Heat 2 tbsp olive oil in a cast iron dutch oven.  Brown turkey with 1 tsp salt and 1/2 tsp pepper.  Remove from pot and set aside.
  2. Pour out excess juice and heat 2 tbsp olive oil again.  Toss in onions, garlic and jalapeño.  Cook until onions are opaque.  Pour in crushed tomatoes, shredded carrot, chicken broth and remaining spices.  Add in cooked ground turkey and stir to combine.
  3. Move to a smaller burner on low heat and let simmer for 30 mins at least.

 

Chicken and Sausage Gumbo

Ingredients

4 quarts waterScreen Shot 2018-08-10 at 4.56.21 PM.png

5 -6 heaping tbsp roux (from the jar – light or dark, your choice)

2 large chicken breasts (with bone) and 1 breast, boneless

5-6 links of smoked sausage

1 yellow onion, diced

2 stalks celery, chopped

7 green onions, finely chopped

1 green bell pepper, diced

1/2 cup parsley, finely diced

3 cloves garlic, minced

1/2 tsp black pepper

1/2 tsp salt

3-4 tsp creole Tony Chacheres

Directions

  1. Heat water over Medium heat and dissolve the roux.  Stir constantly so it mixes smoothly and bring to a boil.  Not too long, as soon as it bubbles, lower the heat. (takes about 30 mins)
  2.  While that is going, in a large skillet, heat 1 tbsp olive oil and cook down your yellow onion, green onions and garlic as the onions start to go opaque, add in the celery and bell pepper.
  3. Season your chicken with 1 tsp of the Tony’s and then slice your sausage thin – about 1/4-1/2 inch.  Once roux is completely dissolved, add vegetables, sausage and chicken. (You don’t HAVE to use chicken with the bone, but I think it adds to the flavor… so I do it).
  4. Season the gumbo with the salt, pepper and Tony’s and bring back to a boil.  again, once it begins to bubble, move the pot to a smaller burner, and simmer for at LEAST 2 hours.  Add the parsley in the last 15-20 mins.
  5. **I prefer a more medium roux for chicken/sausage and darker for seafood… Savoie’s Light is what I used for this, and it IS good, but my momma told me that Kary’s Light is more that medium that I want… but nobody had it so this is what I got. You can also add as much or as little Tony’s as you want, I just try not to get too hot for da kids.  AND my momma decided to tell me now, that I could improve the thickness of the roux but just adding more roux… 🙄 thanks for the info AFTER I NEEDED IT MOM**

    ** It’s realllllly important to use a good sausage too**

 

 

Curry Spice Chicken w/Roasted Veggies

Ingredients

IMG_3630.JPG

-2 breasts sliced thin

-2-3 tbsp olive oil

-1/2 tsp turmeric

-1/2 tsp curry powder

-1 tsp garlic powder

-1/2 tsp onion powder

-1/2 tsp salt

-1/2 tsp paprika

-1 head broccoli, cut into florets

-3-4 carrots, peeled and sliced 1/4 inch thick

-1 small red onion, sliced and separated

-3 tbsp extra virgin olive oil

-1 tsp salt

-1/2 tsp black pepper

-1 tsp garlic powder

-1/4 tsp thyme

Directions

  1. Preheat oven to 425.  Place veggies onto roasting pan sprinkle with olive oil (or you can toss in a bowl then spread on pan).  Sprinkle with salt, pepper, and garlic powder.  Sprinkle Thyme over carrots.  Roast for 25 mins.
  2. Toss chicken in olive oil, turmeric, curry powder, salt, garlic and onion powder and paprika.  Heat large skillet on medium high heat and cook about 6-8 mins each side.  There should be a little char for flavor.

 

Chicken Wraps with Cilantro Garlic Sauce

Ingredients

IMG_2016.JPG

-Chicken

-2 breasts of chicken

-3 tbsp olive oil

-1/2 tsp thyme

-1/2 tsp oregano

-1/2 tsp salt

-1/4 tsp black pepper

-1/2 tsp paprika

-1/2 tsp cumin

Ingredients

-Sauce

-2-3 tbsp chopped cilantro

-2 tbsp olive oil

-Juice of 1 Lime

-2 cloves garlic

-1/2 tsp dill

-1/2 tsp salt

-1/2 tsp oregano

-1 – 6 oz cup of plain greek yogurt

-1/4 cup diced English cucumber

-1/4 cup diced red onion

Toppings

1 avocado, sliced

1 red bell pepper, sliced

2-3 tbsp feta cheese

**I used carb conscious tortillas**

Directions

  1. Combine chicken ingredients (I cut my chicken into strips, like thin tenders) and cook on medium heat until a little char appears on both sides.
  2. Place cilantro, lime, garlic, salt, olive oil, oregano, dill, and yogurt in food processor and blend until smooth, toss in onion and cucumber and stir to combine.
  3. Heat tortillas on skillet to crisp and place chicken, feta, bell pepper and avocado.  Drizzle with sauce and serve!

 

Turkey Lettuce Wraps


Ingredients

Screen Shot 2017-07-25 at 7.31.13 AM.png

 

-1 lb lean ground turkey

-Boston or Romaine lettuce

-1 carrot, diced

-2 green onions, diced

-3 cloves garlic, minced

-1 tsp fresh ginger, grated (about 1 inch piece)

-1 tbsp olive oil

-Sesame seeds for topping

Ingredients

Sauce

-1/4 c Hoisin sauce

-2 tbsp soy sauce

-1tbsp rice vinegar

-2 tsp red chili paste

Directions

  1.  Brown turkey in large skillet with 1 tbsp olive oil.  Once cooked through, add in carrots, onions, garlic, and ginger.
  2. Whisk together sauce ingredients and in a small sauce pan, heat on low to medium and stir until it thickens a bit then pour over Turkey.  Once combined, spoon onto lettuce and sprinkle with seeds!

 

Cilantro Lime Marinade

Ingredients

Screen Shot 2017-07-24 at 11.37.14 AM.png

 

-2-3 tbsp Olive Oil

-1 clove minced garlic

-Juice of 1 lime

-1-2 tbsp finely chopped Cilantro

-1/2 tsp onion powder

-1 tsp paprika

-1/2 tsp oregano

-1/2 tsp cumin

 

buffalo chicken wrap

Ingredients

Screen Shot 2017-07-12 at 3.41.26 PM.png

-2 thin sliced chicken breasts cut into 3 inch strips

-2-3 tbsp flour

-1 egg white

-1tbsp water

-1 cup panko crumbs

-1/2 cup or so of Frank’s Redhot Wing Sauce

-3-4 dino kale stalks

-2 tbsp olive oil

-sprinkle of Cumin

-Sprinkle of Chili powder

-pinch of salt

-sprinkle of Oregano

-Sprinkle of cayenne

-Feta cheese

-Your choice of flat bread (I used Flat Out – Fold its with the purple label)

Directions

  1. Preheat oven to 350.  Combine Olive oil, cumin, chili powder, salt, oregano, cayenne.  Chop the Kale (off the rib) and toss in the olive oil and set aside.
  2. Whisk the egg white and water in a bowl and set aside. Coat chicken strips in flour, dip in egg white mixture then coat in panko crumbs.
  3. Set on baking sheet and bake for 25 mins.
  4. Toss in wing sauce!
  5. Place a handful of the kale on the flatout, top with chicken and sprinkle with about a tbsp of feta cheese.

 

Avocado Chicken Salad

Ingredients

Screen Shot 2017-07-12 at 3.40.57 PM.png

-3 cups shredded chicken (I boiled 4 thin sliced breasts and shredded myself)

-1 large and 1/2 a small avocado, mashed

-1/4 cup chopped almonds

-3 tbsp greek yogurt – I used 0% fage

-Juice of 1 lime

-1/4 heaping cup red onion, finely diced

-1/2 tsp salt

-1/4 tsp black pepper

-heaping 1/2 tsp garlic powder

-2 tbsp english cucumber, finely diced

-1-2 tbsp cilantro (optional and to taste)

-heaping 1/2 tsp cumin

-1/2 tsp paprika

Directions

  1. If you used can chicken skip this part.  Boil breasts in enough water that it covers the breasts and add 1/2 tsp salt for 15 mins.  Remove from water and shred in a medium mixing bowl.  Stir in
  2. Using a hand mixer, beat the avocado until smooth then stir in lime juice and greek yogurt.  Add in other ingredients and combine!

**I used the carb conscious tortillas from Target, but you can use any wrap you like.  I would have used the flat bread and made little sandwiches but I didn’t have them today**

 

 

turkey chowder

Ingredients

Screen Shot 2017-06-30 at 8.28.48 AM.png

-1 pack of white meat ground turkey

-1/2 tsp oregano

-1/2 tsp chili powder

-1/4 tsp salt/pepper

-1/4 tsp garlic powder

-1/2 yellow onion – diced

-3 stalks of celery  – diced

-1 red bell pepper – diced

-2 garlic cloves – minced

-1 can green chilies – 4 oz

-2 cups low sodium chicken broth

-1 can no salt added corn, drained

-2 cups 2% milk

-1 tsp paprika

-1/2 tsp cumin

-(salt and pepper to taste)

-1/4 cup flour

-3/4-1 cup shredded 2% milk cheddar cheese

-Green onion sliced for garnish

Directions

1          Heat 1 tbsp olive oil in skillet – cook ground turkey using the oregano, chili powder, salt/pepper and garlic powder.  Once finished – set aside.

2          Heat 1 tbsp olive oil in dutch oven and add in the onion, celery, bell pepper and garlic.  Stir until soft and then add in the green chilies.

3          Pour in the chicken broth and let it come to a boil then turn heat down a pinch and add in the corn.

4          in a separate bowl – whisk together the milk and flour  – stir that in the pot and then add your paprika and cumin, salt and pepper and cheese

5          Stir this a couple of minutes until it starts to thicken and then add in your turkey.

Skinny Nachos

Ingredients

 

-4 chicken breasts- diced

-2 tbsp olive oil

DSC00801.JPG

-1/2 tsp paprika

-1/2 tsp kosher salt

-1/4 tsp black pepper

-1/4 tsp oregano

-1/2 tsp cumin

-1/2 tsp garlic powder

-1 jar roasted red bell pepper (I use Mezzetta – if you get the taller jar, use half/smaller jar, use the whole thing)

-1 can low sodium black beans

-1/2 tsp cayenne pepper

-2-3 cloves garlic, minced

-1 tsp chili powder

-1/2 tsp cumin

-Pinch of red pepper flakes

-1/2 tsp oregano

-1 bag chips (I use the blue corn chips from Whole Foods but it’s just personal preference)

-top with 2% milk Mexican cheese blend (optional), diced red onion, jalapeno, avocado and cilantro

Directions

1          In a skillet, combine first 6 seasonings with olive oil and coat chicken.  Heat large skillet and once it’s cooked, set aside.

2          Place the bell pepper all the way down to the oregano into a food processor and blend until is liquid – you can leave it chunky if you like.  I just prefer it to be more of a sauce.  Place this in a saucepan (or if you’re single serving just use a ramekin and heat in microwave) and heat on medium until it begin to bubble and then lower the heat.  Let it simmer a couple minutes and done.

3          Pour the sauce over chips, then chicken and then top as desired.

Skinny Chicken Fried Rice

Ingredients

IMG_3438.JPG

-1 tbsp extra virgin olive oil

-2-3 Chicken breasts, diced

-1/2 tsp garlic powder

-1/2 tsp chili powder

-1/2 tsp onion powder

-1/2 tsp salt

-1/4 tsp black pepper

-1/4 tsp oregano

-3 green onions

-2-3 cloves garlic

-2 carrots, peeled (or use a handful of baby carrots)

-3 eggs, scrambled

-2 packs of Uncle Ben’s Brown Basmati rice

-3-4 tsbp soy sauce (add to taste)

Directions

1          In a large skillet, heat the tablespoon of olive oil and cook the diced chicken with the garlic powder, onion powder, chili powder, onion powder, salt, pepper and oregano.

2          In a small skillet, scramble your eggs and set aside (you can use black pepper for taste, but hold off on the salt)

3          In a food processor, pulse the green onions (use the green shoots and the bulb), carrots and garlic until it’s finely diced. Once the chicken is cooked through, tossed this in and cook with chicken until tender.

4          Microwave the rice per instructions and add to chicken mixture, toss in the scramble eggs and mix around until well blended.

5          Drizzle the soy sauce, make sure not to add too much.  You can taste test to your preference.

 

Chicken and Kale Pasta

Ingredients

IMG_4830.JPG

-3-4 Chicken breasts, sliced

-1 package of cherry tomatoes

-1 small bunch or half a larger bunch of Kale, chopped

-Barilla protein plus spaghetti noodles

-2 tbsp extra virgin olive oil

-1 tsp oregano

-1/2 tsp sage

-1/2 tsp thyme

-2 gloves garlic, minced

-1/2 tsp onion powder

-1/2 tsp salt

-1/4 tsp pepper

-1/2 tsp paprika

-1/3 cup balsamic vinegar

-1/4 cup extra virgin olive oil

-1 tsp oregano

-1/2 tsp red pepper flakes

-1/2 tsp garlic powder

-1-2 tbsp honey

-Shredded parmesan for topping

Directions

1          Preheat oven to 400 degrees.  Slice cherry tomatoes in half and coat in the balsamic vinegar, olive oil, oregano, red pepper flakes, garlic powder and honey.  Bake for 20 minutes or until skin is shriveled to your preference.

2          Heated 2 tbsp olive oil in large skillet with garlic.  Before the garlic cooks too long, put in the chicken and mix together the oregano, sage, thyme, onion powder, salt, pepper and paprika.  Sprinkle over chicken and cook for a few minutes.

3          In separate pot, cook your noodles according to the instructions on the box.  I do about 1 1/2 inch thick worth of noodles with a sprinkle of salt.

4   Once the chicken is cooked through, place in the chopped kale and stir until wilted.  Pour the tomatoes in and then the noodles.  Sprinkle 1-2 tbsp of olive oil (maybe a squirt of lemon if you want) and sprinkle with Parmesan cheese.

 

Turkey Burgers

Ingredients

 Screen Shot 2017-12-25 at 2.29.55 PM.png

-1 lb lean ground turkey meat

-1 egg

-1/4 cup panko crumbs

-1/2 tsp onion powder

-1/2 tsp garlic powder

-1/2 tsp oregano

-1/2 tsp chili powder

-1/2 tsp cumin

-1/2 tsp salt

-1/4 tsp pepper

-1/4 tsp cayenne pepper

-Sprinkle of red pepper flakes

-1 avocado

-Sliced Pepper jack or Swiss cheese

-1 red onion, thinly sliced

Directions

1          Combine all the ingredients and separate into 6 patties.  I usually place a ball of the mixture in my palm and when I have a small handful I roll and then flatten to about 3/4 inch thick.

2          Heat your griddle with some olive oil pam spray, or your grill and cook 6 mins each side.  A couple minutes in, place a slice of your pepper jack or Swiss cheese so it gets nice and melted.

3          toasted your whole wheat buns about 2 minutes and place your patty.  Top with Avocado slices, some thinly sliced red onion, and Sriracha (optional- my husband likes it)

Chicken Stir Fry

Ingredients

IMG_5614.JPG

-1 lb Chicken Breast, sliced into small strips

-1 tbsp honey

-3 tbsp Soy Sauce

-1-2 tsp Sriracha

-1 lime, juiced

-1 clove garlic, minced

-1/4 tsp red pepper flakes

-1 green bell pepper, sliced into strips

-1 red bell pepper, sliced into strips

-1/2 yellow onion, diced

Directions

1          Mix together the honey, soy sauce, sriracha, lime, garlic and red pepper flakes and marinate chicken for half an hour (you don’t HAVE to do it that long, but the longer, the more flavor you’ll get later).

2          Heat your cast iron skillet on medium-high heat and place chicken and the marinade in. Cook until the sauce is gone and your chicken has a nice little char on it.

3          Place in the onions and toss until softened and browned on the edges then toss in your bell peppers and toss until tender.  We like ours a little more crunchy so I do them last.

 

Turkey and Spinach Pasta

Ingredients

Screen Shot 2017-01-22 at 2.07.37 PM.png

-1 lb lean ground turkey

-1/2 yellow onion

-2 cloves minced garlic

-1 tsp oregano

-1/2 tsp basil

-1/2 tsp thyme

-1/2 tsp cumin

-1/2 tsp salt

-1/4 tsp pepper

-1- 15 oz can tomato sauce or  the equivalent amount from a jar

-1/2 tsp garlic

-1/2 tsp onion powder

-dash of basil, oregano and thyme

-1 tsp paprika

-2 cups chopped spinach

-salt/pepper to taste

-(add a little cayenne for spice if you want)

-1/4 cup shredded parmesan cheese for topping

Directions

1          Cook the ground turkey in a skillet on medium heat using the oregano, basil, thyme, cumin, salt and pepper. once it’s cooked add in the garlic and onion.  Stir until onions are soft.

2          Pour in the sauce and season with the garlic and onion powder, thyme, oregano and basil.  Toss in the chopped spinach and stir until well combined and spinach is wilted. (I have also done this with a cup of chopped mushrooms)

  

Turkey, Kale and Sweet Potato Soup

Ingredients

IMG_5955-2.JPG

-1 lb Lean ground turkey

-1 sweet potato, diced

-2 Roma tomatoes, diced or 1 can diced tomatoes

-1 small bunch of kale, chopped

-1 can pinto or white kidney beans, rinsed

-2 stalks celery, diced

-1 green bell pepper, diced

-1 small yellow onion, diced

-3 cloves garlic, minced

-3 1/2 cups low sodium chicken broth

-1 1/2 cups water

-2 tsp oregano

-1 1/2 tsp thyme

-1 tsp paprika

-1 tsp salt

-1/2 tsp pepper

-1/2 tsp cumin

Directions

1          Brown the ground turkey in a dutch oven, season with 1 tsp oregano, 1/2 tsp thyme, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin.  Once cooked, add in the minced garlic and diced onion.

2          Once onion is opaque, add in the bell pepper, tomato, chicken broth, water, sweet potato, beans and remaining seasonings.  Stir on medium high heat and allow to bubble.  Add in the kale and stir until wilted.

3          Bright soup to a boil and then reduce heat to simmer for 15-20 mins.

Chicken Tortilla Soup

Ingredients

Screen Shot 2017-02-22 at 8.30.36 AM.png

-2-3 boneless, skinless chicken breast

-Juice of 1-2 limes (depends on how much of it you want to taste)

-1 can black beans, rinsed

-1 can whole kernel, no salt added corn, drained

-2 Roma tomatoes, diced

-1 jalapeno, diced

-1 small red onion, diced

-4 cups low-sodium chicken broth

-2 green onions, diced

-2 cloves garlic, minced

-1 large carrot, diced

-1 tsp cumin

-1/2 tsp cayenne

-1 tsp paprika

-1/2 tsp salt

-1/4 tsp pepper

-1 avocado

-shredded 2% Mexican cheese (optional but REALLY worth it)

-salt to taste

Directions

1          Throw everything in the crockpot and cook on low for 8 hours or high for 6!  In the last couple of hours, take a couple of forks and shred the chicken so that it soaks up the flavor throughout.

2          Top with a sprinkle of cheese (I don’t use it and it’s fine) and diced avocado

For the tortilla strips, we got a bag of tortillas from Costco and I just cut 2 into thin strips, tossed in a little olive oil, salt and pepper, baked at 425 for 10-15 mins and done

Turkey Tacos

Screen Shot 2017-06-30 at 8.35.32 AM

-1 lb ground turkey meat (I am now using the one from Costco and love it)

-1 tsp paprika

-1 tsp salt

-1/2 tsp pepper

-1/2 tsp cumin

-1/2 tsp garlic powder

-1/2 tsp onion powder

-1/4 – 1/3 cup low sodium chicken broth.

-1/3 cup chunky salsa (I used the organic one from Whole Foods)

-2 % mexican blend cheese for topping

-1 avocado for topping [/recipe-ingredients]

I used white corn tacos for this one, but you can use any ones you like.  I also use the white corn chips from Whole Foods (they’re best on calories and carbs) if you want it to be more nacho-y.

Directions

1          Preheat oven according to instructions on box for tacos and bake accordingly, or just use chips.

2          Brown the turkey meat in a large skillet.  Add in the paprika, salt/pepper, cumin, garlic and onion powder.

3          Once it is cooked through, pour in the chicken broth, stir and let simmer 3-5 mins.  Add in salsa and stir to combine

 

Turkey Meatball Pasta

Ingredients

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-1 lb ground turkey

-1 tsp oregano

-1 tsp basil

-1/2 tsp cumin

-1/2 tsp paprika

-1/2 tsp salt

-1/4 tsp pepper

-1/2 tsp onion powder

-1/2 tsp garlic powder

-1/4-1/3 cup panko crumbs

Ingredients

-Sauce

-1 15 oz can tomato sauce (I use the no salt added market pantry or Hunt’s)

-1/2 tsp oregano

-1 clove minced garlic

-1/2 tsp basil

-1/2 tsp thyme

-1/2 tsp paprika

-1/2 tsp onion powder

-1/2 tsp salt/pepper

Directions

1          Preheat oven to 350.  Combine turkey with seasoning and panko crumbs and form into 12-14 balls.  Line on baking sheet and bake for 25 minutes.

2          Heat sauce in medium sized saucepan and stir in seasonings.  Cook your choice of pasta (I use penne or spaghetti noodles – the barilla protein plus) and once meatball are done, toss in the sauce and pour over the noodles.  Sprinkle with parmesan.

Herb Chicken and Jalapeno Gravy

Ingredients

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-2 chicken breasts sliced thin to make 4

-2 tbsp flour

-1 tsp oregano

-1/2 tsp rosemary

-1/2 tsp thyme

-1/2 tsp salt

-1/4 tsp pepper

-1/2 tsp garlic powder

-1/2 tsp onion powder

-1/2-1 cup chicken broth (you can also use stock)

-1 tbsp cornstarch

-1 jalapeno sliced

Directions

1          Heat 2 tbsp olive oil in a large skillet. Mix together the flour and spices then coat each breast evenly.

2          Place chicken in skillet and cook about 5-6 minutes each side, giving it a little char.

3          Pour chicken broth or stock over the chicken, not covering completely then place in the jalapenos.  Let it simmer then sprinkle in the cornstarch.  Stir to combine and allow the gravy to thicken.

Paprika Lime Chicken and Salsa

Ingredients

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-4 thin sliced chicken breasts

-1 can low- sodium black beans, rinsed

-1 can no salt added corn, drained

-1 avocado, diced

-3 cloves garlic, minced

-2 roma tomatoes, diced

-1/2 red onion, diced

-1 tbsp parsley (you can also use cilantro if you prefer)

-2 limes (one for chicken one for salsa)

-1/4 cup extra virgin olive oil

-1 tsp cumin

-2 tsp paprika

-2 tsp salt

-1/2 tsp pepper

-1/2 tsp onion powder

-1/2 tsp garlic powder

-1/2 tsp oregano

Directions

1          Combine the olive oil, juice of one lime, 1/2 tsp cumin, 1 tsp paprika, 1 tsp salt, 1/4 tsp pepper, then all of the onion powder, garlic powder and oregano.  Place chicken in and marinate for 30 mins to an hour (you don’t HAVE to let it sit, but the longer you do the more flavorful the chicken will be).

2          Combine black beans, corn, tomatoes, avocado, minced garlic, 2 tbsp olive oil, juice of the other lime, red onion, remaining pepper, cumin, paprika, salt, pepper and parsley.

3          Heat your large skillet or cast iron and place the chicken in with the marinade.  Cook about 6 mins each side (allow for a little char).  When fully cooked, either place over salsa or slice up for a taco and top with the salsa.

BBQ Chicken Sandwich

Ingredients

DSC06896

-1 lb chicken breasts

-1 tsp salt

-1/2 tsp pepper

-1 tsp sage

-1 tsp paprika

-2 garlic cloves, minced

-2 stalks celery, diced

-1/2 yellow onion, diced

-4 cups chicken broth

-1-2 cups Sweet Baby Ray’s BBQ

Directions

1          Bring chicken broth to boil with celery onions and garlic.  Slice chicken into thin breasts and coat with spices.  Place chicken in and boil until cooked through (15 mins – but the longer you simmer the more ‘fall apart’ it’ll be.

2          Remove chicken from broth and place in a large bowl. Shred with a fork.  Mix in sauce to taste.

 

Lightly Fried Chicken and Veggies

Ingredients

Screen Shot 2017-06-17 at 1.56.38 PM

-4 thin sliced chicken breasts

-1 cup plain bread crumbs

-1 egg white – 1 tbsp water whisked together

-4 tbsp flour

-1/2 tsp onion powder

-1 tsp garlic powder

-1 tsp oregano

-1/2 tsp rubbed sage

-1/2 tsp paprika

-1/2 tsp salt

-1/4 tsp pepper

-4-5 tbsp olive oil (maybe more depending)

-1 lb brussel sprouts – cut in half longways

-2-3 carrots, peeled and sliced to about 1/4 inch thick

-1 tsp garlic powder

-1 tsp salt

-1 tsp pepper

-1 tsp thyme

-1-2 tbsp olive oil

Directions

1          Preheat oven to 425.  Toss brussel sprouts and carrots in 1-2 tbsp olive oil. Sprinkle with garlic powder, salt, pepper and thyme and toss again.  Place on roasting sheet and bake for 25 mins.

2          Heat olive oil in large cast iron skillet.  Mix together bread crumbs, onion powder, garlic powder, oregano, rubbed sage, paprika, salt and pepper. Coat chicken in flour, dip in egg white wash and coat in bread crumb mixture.  Place in hot oil and fry 4-5 mins each side.

 

stuffed bell peppers

Ingredients

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-4 red bell peppers, halved

-1 medium or half large yellow onion, diced

-1 large carrot, diced

-2 cups baby portobello mushrooms, diced

-3 cloves garlic, minced

-1 lb ground turkey

-2 tbsp oregano

-1/2 tbsp thyme

-1/2 tbsp sage

-1 tsp cumin

-1 tsp chili powder

-1 tsp salt

-1/2 tsp black pepper

-1 14-15 oz can tomato sauce

-1 cup parmesan cheese, shredded

-parsley flakes for garnishing

Directions

 

  1. Preheat oven to 350 and heat 2 tbsp olive oil in large skillet on medium heat.  Toss in onion and carrot and cook until opaque.  Stir in garlic and then add turkey.
  2. Once turkey is browned, add mushrooms, oregano, thyme, safe, cumin, chili powder, salt and pepper. Cook until mushrooms are dry.  Add tomato sauce and spoon into bell pepper halves.  Top with cheese and bake for 35 mins.  Top with parsley flakes.

**You can broil for a few mins if you want to get a little char on your peppers** 

 

Bison Meatballs

Ingredients

Screen Shot 2017-11-09 at 1.55.41 PM.png

-1 lb ground bison

-2-3 tsp salt

-1 tsp pepper

-2 tsp garlic powder

-2 tbsp olive oil

-2 cans tomato sauce (plain)

-3 cloves garlic, minced

-3 tbsp fresh parsley, chopped

-1 jalapeno, diced

-1 small yellow onion, diced

-3 tsp oregano

-2 tsp basil

-1 tsp paprika

-1 tsp cumin

-salt/pepper to taste

Directions

  1. Heat olive oil in large skillet on medium high heat.  Lightly with your hand, mix the salt, pepper and garlic powder into your ground bison.  Do not overdo it, it makes it tougher.
  2. Place balls in and cook 2-3 mins each side until there’s a good bit of char on both sides.  Remove balls from skillet and set aside.
  3. Lower heat to medium, there should be a little bit of bison bits and juice (if there’s too much, you can ball up some paper towels and use it to soak some up, but leave a little for the next step).  Toss your diced onions in and saute with the garlic, after a couple of mins add the diced jalapeño.
  4. When the onions have browned on the edges, add the meatballs back in, pour tomato sauce over, and add in the remaining seasonings.  Stir and move pan to a smaller burner.  Set on the lowest heat and simmer for about an hour.  Stir occasionally.   Top with shredded parmesan!