Southwestern Stuffed Peppers

Olive Oil ( I used Tahitian lime olive oil)
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp taco seasoning
2 cups of cooked rice
3-4 organic bell peppers, halved and seeded
1 can of black beans, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese

   Toppings:
fresh cilantro
sour cream
sliced avocado


Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru.

Remove the peppers from the oven and allow to cool until you can handle them.

*Note: make sure you cook your turkey ahead of time that way you do not have to worry about it later. Also, I sauteed the onions until cooked thru, I then added in my cooked rice, black beans and corn.

In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice.

Add in the jar of salsa and mix well.

Spoon the turkey mixture into each half of the bell peppers and place back into the baking dish.

Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru.

Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese.
Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream before serving.

from Simply Love Food

clean eating meatloaf

1 lb. ground turkey

1 cup onion diced
¾ cup Ian's Natural Panko Breadcrumbs (or instant rolled-oats)
½ cup carrots, grated or diced
¼ cup shredded zucchini (optional)
1 egg, whisked
2 tsp. dried Italian seasoning, divided
1/8 tsp. cayenne pepper
1 6oz. can tomato paste
2 tbsp apple cider vinegar
1 clove garlic, minced
1 tbl brown sugar/agave



Preheat oven to 350 degrees.

Combine turkey, onion, breadcrumbs (or oatmeal), carrots, zucchini, eggs, 1 tsp. Italian seasoning& cayenne pepper.

Place in 9-inch loaf pan. In another bowl mix tomato paste, vinegar, garlic, 1 tsp. Italian seasoning& agave/brown sugar.

Spread tomato paste over meatloaf. Bake for 45-50 min. ENJOY!

http://gocfit.com/2011/03/

Makes 6 slices.
Nutritional information per slice
Calories: 215
Protein: 19g
Fat: 7 g
Carbs: 17g

The Flat Belly Diet - DINNER

California Turkey Salad = 408 calories
2c. mixed baby greens (15)
2T. light Balsamic Vinaigrette (45)
3oz. browned ground turkey (130)
2T. crumbled gorgonzola (50)
2T. walnuts (82)
1 small pear (86)

Chicken Caprese = 421
2oz. grilled chicken breast (60)
1/2 c. steamed rice (150)
- serve with salad-
1 plum tomatoe, sliced (12)
1oz Polly-O part-skim Mozzarella (70)
2 fresh basil leaves (0)
1 T. EVOO (124)
1T. balsamic vinegar (5)
cracked black pepper

Grilled Chicken Salad = 385
2c. mixed baby greens (15)
2T. balsamic vinegar (10)
1T. EVOO (119)
3oz. organic grilled chicken breast (30)
1/2 c. broccoli (20)
3/4c. shredded carrots (38)
1/4c. sliced red onion (23)
3/4 c. Cascadian Farm Organic Sweet Corn, thawed (70)
pepper, to taste

Mexicali Salad = 374
2 c. mixed baby greens
1/2 c. Amy's Organic Refried Beans with Green Chiles
3/4 c. Sweet corn
1/4 c. sliced red onion
1/4c. salsa
1/4 c. avocado

Pepperoni Pizza = 374
1 flat Thomas Multigrain Pita (140)
1 T. evoo (brushed on one side of pita)
1/4c. Newman's Own Marinara Pasta Sauce (30)
13 slices LightLife Smart Deli Pepperoni (40)
2T. Shredded Italian Cheese blend (45)
- warm under broiler

Pineapple Ham Pizza - 429 

1 flat Thomas Multigrain Pita (140)
1 T. evoo (brushed on one side of pita)
1/4c. Newman's Own Marinara Pasta Sauce (30)
1/4 c. drained pineapple bits
1/4 c. red bell peppers, chopped
2oz. uncured BlackForest Ham, chopped (50)
2T. crumbled gorgonzola
- warm under broiler

Pork with Szechuan Vegetables = 399
2c Cascadian Farm Organic Chinese Stir-Fry Vegetables (50)
1T. EVOO
Ground Szechuan Peppercorns
3oz pork tenderloin, sliced (115)
1/2 c brown rice (110)

Ricotta Calzone = 399 calories
1/4 c. nonfat ricotta cheese (50)
2 sundried tomatoes jarred in evoo, diced (20)
1T. evoo
1 tsp. minced garlic
4 fresh basil leaves, sliced
- stuff all of this into-
1 Thomas Multigrain Pita (140)
- warm under broiler until pita is golden and cheeses are bubbly
- serve with 1/2 c. Newman's Own Marinara Pasta Sauce (60) for dipping.

Salmon Steak Almondine = 384
4oz. grilled wild Alaskan salmon (215)
1 1/2 c. green beans, steamed
pepper
2T. sliced almonds

Turkey Quesadilla = 346
1 Laughing Cow Light Garlic & Herb Wedge (35), spread on
1 Thomas Whole Wheat Sahara warp (170)
2oz. Applegate Farms Antibiotic-free Honey Maple Turkey (50)
1/3 c. spinach leaves
2T. crumbed feta (40)
10 sliced large black olives
- fold over and heat on a nonstick pan over medium heat

Turkey Tacos = 424
1/4c. chopped red bell pepper, sauted
2T. sliced red onion, sauted
in 1 T. EVOO
3oz. ground turkey (130), browned
    spread evenly among:
3 6inch corn tortillas (135)
    top with:
2 T. chopped green onions
1/4c. shredded carrots

Wild Salmon Cashew Salad = 201
2 c. mixed baby greens (20)
1T. Dressing (45)
2oz. TJs canned wild Alaskan salmon (60)
2T. cashews (85)
2T. Red Onion (11)
1/2 Clementine (25)

Sausage-crust Pizza [2 recipes]

Sausage Pizza recipe is ridiculously simple, thank you Heather Clark!

Ingredients:
- 1 lb sweet Italian turkey/chicken sausage
- Vegetable toppings (I use 1 sweet onion and 2 bell peppers, and a handful of kalamata olives)
- 4 to 8 oz no-salt-added tomato sauce (canned)
- Italian seasonings to taste (I use basil, oregano, thyme, salt, pepper, garlic powder, onion powder)
- 4 oz shredded part-skim mozzarella cheese
- grated Parmesan cheese to taste

1. Preheat oven to 400F. Remove sausage from casings. Spread into a 9-inch pie plate, using your hands. Bake 10 min or until sausage is firm. Carefully pour off any excess fat.


2. Combine canned tomato sauce and Italian seasonings in a small bowl. Spread over cooked sausage crust.

3. Spoon half of sliced veggies over sauce, sprinkle with the moz and parm. Top with remaining veggies.

4. Bake 8-10 min or until cheese is melted.

**Optional: The recipe says to saute your veggies first. I've never done this. But if you use mushrooms as a topping, it might be good idea, to develop their flavor.

That's it! Super easy 


 Oh, by the way, the recipe is adapted from "Incredibly Easy Gluten-Free Recipes."




---

Low Carb Sausage Pizza Crust

2 pounds sausage
1 - 8oz can unsweetened tomato sauce
6 oz cheese
½ cup parmesan
½ Red onion, chopped fine
6 cloves garlic, chopped fine
3 tablespoons Italian herbs dry, ½ cup fresh
½ stick butter
salt and pepper

1. Press ground sausage into a deep cookie sheet, right to the edges and flat, but not too thin because it will shrink up as it bakes. Preheat oven to 350 degrees F.

2. Cover the top of the raw sausage with some salt and pepper and an even coating of the parmesan. Put into the preheated oven for 30 minutes or until edges are nice and brown.

3. In a frying pan on medium, melt the butter and add red onion and garlic. Add salt to sweat those bad boys for 5-6 minutes. Turn off the heat.

4. In a bowl mix the tomato sauce and cooked onions and garlic, add the basil, and mix. Allow to sit while sausage crust bakes. Flavors must meet each other and say howdy neighbor.

5. Spread sauce mixture on sausage crust, leaving the oven on. Add more parmesan and shredded cheese. Add all the toppings you want. Return to oven for 20 minutes or until it’s the way you like it. I likes bubbly and a little browned.

6. Allow to sit for 10 minutes before slicing. Stores and reheats awesomely!


I highly recommend green leafy veggies for toppings including spinach, green and red peppers, finely chopped kale or collards, broccoli and ham, chicken, onion, and hot sauce.




From the Rebel with a Spatula

Turkey Meatball Recipe

Yields: 6 servings, 30 meatballs total

1 lb lean ground turkey
3 garlic cloves, minced
1/4 cup onion, finely chopped
1/4 cup parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 egg, beaten
1/2 cup dry breadcrumbs

Directions:
1. Mix all the ingredients and shape into 30 meatballs approximately 1" across.
2. Spray a nonstick pan lightly with veggie oil.
3. Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!


Read more: http://www.food.com/recipe/turkey-meatballs-33944#ixzz1tzdAnu5E

Nutritional Facts for Turkey Meatballs

Serving Size: 1 (104 g)

Servings Per Recipe: 6

Calories 165.7

   Calories from Fat 63

Total Fat 7.1 g

Saturated Fat 1.9 g

Cholesterol 83.1 mg

Sodium 317.3 mg

Total Carbohydrate 7.9 g

Dietary Fiber 0.6 g

Sugars 0.9 g

Protein 17.3 g

Meatballs with Tomato and Zucchini Medley

Use this one-dish meal to easily add a few servings of vegetables to your day. Serve it in bowls with crusty whole grain bread or spoon it ver whole wheat fettuccine.

Ingredients:
1/2 pound extra-lean ground beef or ground turkey breast
1/4 cup whole wheat bread crumbs
1 egg
3/4 teaspoon ground black pepper
1/2 teaspoon dried Italian seasoning
6 tablespoons grated Parmesan cheese
1 onion, finely chopped
2 cloves garlic, minced
2 zuchinni, halved lengthwise and sliced
1 yellow squash, halved lengthwise and sliced
1 can (16 ounces) Italian-style cut tomatoes
1 can (16 ounces) crushed tomatoes
1/4 cup chopped fresh basil
Sprig basil, for garnish

Directions:

In a large bowl, combine the beef or turkey, bread crumbs, egg, 1/2 teaspoon of pepper, the Italian seasoning, and 4 tablespoons of the cheese. Form into balls the size of walnuts.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, leaving drippings in the skillet. Repeat to cook the remaining meatballs.

In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zuchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/4 teaspoon pepper, the remaining 2 tablespoons cheese, and themeatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

Makes 4 servings.

Nutrition per serving: 280 calories, 20 g fat, 5 g saturated fat, 23 g protein, 25 g carbohydrate, 6 g dietary fiber, 88 mg cholesterol, 646 mg sodium

Jamie Eason's Turkey Meatloaf Muffins

The ingredients:
2 lbs ground turkey (I went with 93% lean)
3 egg whites
1 cup quick oats
1/2 tsp cumin
1/2 tsp dried thyme
2 tsp dry mustard
2 tsp black pepper
2 tsp chipotle pepper spice
2 cloves of minced garlic
1 onion chopped
1 celery stalk chopped







The directions:

1. Preheat oven to 375 degrees.

2. Line baking sheet with foil (Jamie uses muffin tins but they get very messy!).

3. Mix all the ingredients together in a large bowl.

4. Roll the mixture into balls & place on your baking sheet or in your muffin tin.

5. Bake for 40 minutes (This may vary depending on your oven. I would suggest using a meat thermometer to ensure your meat is fully cooked).

Makes 12 muffins

  Serving size:
Men: 4 muffins
Women: 2 muffins

He & She Tip: Watch Jamie make these muffins in the video here. She gives a lot of good tips!

Macros
Calories: 80
Fat: 2g
Carbs: 4g
Protein: 11g

http://www.heandsheeatclean.com/2012/03/clean-eat-recipe-jamie-easons-turkey.html

Paleo Shepherd's Pie

I’m not gonna lie, this meal in more finicky than what I usually like to cook. It messes up more than 1 pan and requires that you pay attention to it while it’s cooking. It’s what I imagine having a child would be like. I get it though…you gotta put up with the crap and in the end, you’ll reap the reward. In this case, it’s food to stuff into your face.

1 lb. ground beef, chicken, turkey, pork…almost any ground meat will work

1 onion, diced

2 cloves garlic, finely chopped

2 carrots or parsnips, chopped

4 oz. mushrooms, sliced

1 T each FRESH rosemary, sage and thyme (herbs are the flavor maker and must NOT be omitted)

splash + 1/2 c chicken stock

1 T potato starch (easily substituted with corn starch)

1/2 head cauliflower, chopped and boiled in water until soft

1 egg

S&P

Preheat your oven to 400ºF.

In a deep-sided, oven safe saute pan add the ground beef and saute on medium heat until browned. Add the onions, garlic, carrots and mushrooms and cook until softened. Add 1 c chicken stock and potato starch. Use a spatula to pick up any brown bits on the bottom of the pan.

Turn the heat off and toss in 3/4 of the chopped herbs along with some salt and pepper.

In a small bowl, whisk together the egg, a splash of chicken stock and the cooked cauliflower pieces.

Use a combination of whisking and smashing to get the cauliflower as smooth as possible. Throw in the rest of the herbs along with a nice, heavy pinch of salt.

Spoon the mixture on top of the meat and press into an even layer with your spatula.

Bake in the oven, on the middle rack, for 10 minutes, then turn the oven on broil and cook for another 10 minutes. Once the “pie” has come out of the oven, let it rest a few minutes before serving.

Get more HERE!

Sloppy Joe's (3 different recipes)

Deceptively Delicious Sloppy Joes (From Jessica Seinfeld's Deceptively Delicious)

Serve these on a whole grain hamburger or hot dog bun.

Minutes to Prepare: 25 Minutes to Cook: 20 Number of Servings: 8

Ingredients:

Nonstick cooking spray
1 tablespoon olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
2 cloves garlic, minced
1 pound lean ground turkey or sirloin
1/2 cup sweet potato puree
1/2 cup butternut squash or red pepper puree
raw, finely chopped carrots (optional)
1/2 cup reduced-fat low-sodium beef broth
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon chili powder, or to taste
1/2 teaspoon salt
1/8 teaspoon pepper
8 whole-grain hamburger or hot-dog buns


Directions

1. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion, celery, and garlic, and cook until the onion starts to soften (not brown), 3 - 4 minutes.

2. Add the meat, breaking it up with a wooden spoon, and cook until no longer pink, 4 - 5 minutes.

3. Add the vegetable purees, raw chopped carrots (if using), beef broth, tomato paste, Wortcestershire sauce, chili powder, salt, and pepper. Reduce the heat to low, cover, and simmer until the liquid is reduced by about one-half, 15 - 20 minutes.

4. Spoon the mixutre over buns and serve.

Serves 8

***

Tosca's Sloppy Joes (from "The Eat Clean Cookbook for Families and Kids"

Ingredients:

1/2 c low-sodium chili sauce

2 T tomato paste

1 T worcestershire sauce

1 t each cumin, sea salt, black pepper and chili powder

1 T white wine vinegar

1 T dried, crumbled oregano

1 T best-quality olive oil

1/4 c finely chopped sweet onion

1/4 c finely chopped celery

1 clove garlic- passed through a garlic press

1 lb. lean ground turkey or bison

3/4 c cooked brown rice

Handful chopped scallions

4 multi-grain buns- cut in half

1/4 c homemade hummus

Directions:

In a small bowl combine chili sauce, tomato past, worcestershire sauce, spices, vinegar and oregano. Mix well. Set aside.

Heat olive oil in a medium skillet. Saute onion, celery and garlic for 5 minutes. Add ground meat, let brown for 5 minutes. Drain excess oil.

Combine browned meat with spice mixture, cooked brown rice and scallions and mix gently.

Spread each side of the bun with a tablespoon of hummus.

Spoon about 1 c of the meat mixture onto one side of the bun. Top with the other bun. Cut in half.

Makes: 4 sandwiches

Nutritional Information (half a sloppy joe):

235 Calories

9.5g Fat

16g Protein

16.5g Carbs

2.5g Dietary Fiber

630g Sodium

***

Lentil Sloppy Joes
Yield: 6 – 8 sandwiches

Ingredients:

1 Tbsp olive oil

1 onion, diced

1/2 lb cremini mushrooms, diced

5 cloves garlic, roughly chopped

1 Tbsp chili powder

1 tsp dry mustard

1 large carrot, grated

1/4 cup tomato paste

2 Tbsp apple cider vinegar

2 Tbsp brown sugar

1 cup lentils*

3 – 4 cups stock**

salt and pepper, to taste

[ *I used French lentils (which hold their shape), but you could also used red or yellow lentils

(which fall apart when cooked), barley, bulgur wheat, or some combination.

**Adjust depending on how “sloppy” you want your sloppy joes to be. ]

Method:

1. In a large sautee pan, heat 1 Tbsp olive oil over medium heat, then add 1 onion, diced and 1/2 lb cremini mushrooms, diced, and sautee until the onions and translucent and the mushrooms release their juices.

2. Add 5 cloves garlic, roughly chopped, 1 Tbsp chili powder, and 1 tsp dry mustard, and sautee until fragrant, about 30 seconds.

3. Stir in 1 large carrot, grated, 1/4 cup tomato paste, 2 Tbsp apple cider vinegar, 2 Tbsp brown sugar, 1 cup lentils, and 3 – 4 cups stock. Bring to a boil, then lower heat, and let simmer until the lentils are cooked through, about 30 minutes, adding more stock, if needed.

4. Taste, and add salt and pepper, to taste. Serve on a bun, in a wrap, or plain

Recipe name

Number of servings

Serves  people

Per Serving:
205


.

No Chopping Dinner

Ingredients:
• 1 lb of some sorta ground meat {I used pork}
• ~ 1.5 bags frozen veggies {I used a big bag of california veggies and 1/4 of a bag of Peppers + Onions}
• Apple Cider Vinegar
• Some sorta fat {I used KerryGold Butter}
• Herbs {I used Rosemary and Basil and Pepper Flakes}
• Salt + Pepper.

How To:
• Heat your fat up {literally anything works but I love veggies drenched in butter so I used a ton of it}.
• Dump the veggies and let them and the butter do the bffl thing
• Add your ground meat of choice, stir.. cook.. when it’s half way cooked through sprinkle in your seasoning and apple cider vinegar {Apple cider vinegar was a 2 times around the pan and spices to taste}.
• Let it finish cooking, taste test, adjust seasoning.
• Boom. You’re done, that’s it. I did however drizzle some good olive oil over the top of the bowl for some extra noms.

Source: http://paleoonabudget.com

New Potato & Turkey Skillet Supper

INGREDIENTS:

Olive oil cooking spray

1 lb ground turkey breast

Sea salt and fresh ground black pepper, to taste

1 lb new potatoes, scrubbed and quartered

pinch dried thyme

3/4 cup low sodium chicken broth

1 lb Swiss chard, thick stems removed, leaves chopped

1 pint grape tomatoes

1 tsp fresh rosemary

pinch red chile flakes, or to taste

Juice 1/2 lemon, plus 4 wedges for serving

1/2 cup crumbled feta cheese

INSTRUCTIONS:

Preheat oven to 425 degrees.

Coat a large (at least 12 inch) oven-proof skillet with cooking spray and heat on medium. Add turkey, season with salt and pepper and cook, breaking up meat with a spoon, until no pink is visible, 5 to 6 minutes. Transfer turkey to a bowl, returning skillet to heat.

Add potatoes and thyme to hot skillet and season with salt and pepper. Transfer skillet to oven and cook until lightly browned and tender, about 20 minutes, stirring once.

Carefully return skillet to stovetop on medium-high heat (leave oven on at the same temperature). Add broth and bring to a simmer. Add chard and stir just until wilted. Stir in tomatoes, rosemary, chili flakes, lemon juice and reserved turkey.

Ensure broth is simmering and transfer skillet back to oven. Cook until tomato skins burst, about 10 minutes, stirring halfway through.

Divide mixture among 4 bowls and top evenly with feta.

Serve immediately with lemon wedges.

Nutrients per serving (1 1/4 cups potato mixture and 2 tbsp feta):

Calories 271; fat 4g; sat. fat 1.5g; carbs 24g; fiber 5g; sugars 4g; protein 35g; sodium 559mg; cholesterol 59mg

Source: "The Best of Clean Eating 2" Cookbook, page 156