BBQ Gouda Stuffed Burgers
Green Beans and Red Onions
Recipes from www.allrecipes.com. You will need to create an account with them (it's free). If you want me to email the recipes to you, just let me know!
Crock Pot Portobello Chicken
To make this healthy, use Fat Free Italian dressing. I would ditch the pasta and just serve it with a nice salad and a veggie. If you must have pasta, make it whole wheat.
Simple Turkey Chili
The recipe makes it on the stove. I sometimes will make it in the morning and throw everything into the crock pot and let it simmer until dinner. It is a good, basic chili that is a little healthier than most recipes.
Zippy Summer Shrimp
Again, pair this with some veggies and a nice healthy salad. Try not to serve it with pasta. Get creative. Even put the shrimp in a salad with a light vinaigrette or just a small drizzle of olive oil.
Creamy Tomato-Basil Pasta with Chicken
OK yes I know this one has pasta. But this is one of my favorite recipes. Use whole wheat penne or in my case, we may use gluten free penne. You can use the 1/3 less fat cream cheese, but try not to use fat free in this case. It has a tendency to not melt well and be chunky.
Balsamic Roasted Red Potatoes
Make these with some turkey burgers. Or just make them as a side for anything. Much better than fried french fries.
Spicy Chipotle Turkey Burgers
Hey, how 'bout that! The chipotle in adobo sauce has a great smokey flavor. However, if you prefer less spice, cut back on how much you use or if you don't like spice at all just leave it out. Or substitute it for a seasoning you prefer. Again, get creative! And of course, use whole wheat buns.
A quick, easy and somewhat spicy dish. We simply paired this with a Cesar salad and gluten free french bread.
Bobby's Chicken Fried Chicken (a healthier version)
This is healthier twist on Paula Deen's chicken fried chicken
This is a Paula Deen recipe, however here is how I "heathalized" it:
I used smoked turkey sausage. I omitted the beef bouillon and salt. You can use low sodium diced tomatoes. This does make a lot, so it will get us dinner for tonight and one other night for this week. I made some gluten free corn muffins to go along with it. It is very filling, so don't let your eyes be bigger than your stomach. And you will not miss the salt. Trust me.
Pot Roast Stew
This is a healthier spin on Paula Deen's version. I made this a bit easier by buying already diced up Angus stew meat. But otherwise followed the same steps. You could make this in a crockpot as well. *If you don't want to use parsnips, you could use potatoes instead*
Creamy Pork Marsala
Make with 98% fat free cream of mushroom soup. We have even used cream of chicken in a pinch. It's quick and easy. Fresh mushrooms and garlic add some character to the pork. We eat it with brown rice or mushroom risotto.
Taste of Home:
Honey-Garlic Pork Chops
How I "Mandi-tized" it: I used small, boneless pork chops. But that's it. Everything else was the same. I was a bit confused on why you don't just cook the pork chops in the honey sauce, but actually makes sense to do it according to the recipe then drizzle on the pork chops right before serving.
Cream Cheese Crock Pot Chicken
This is a recipe I found on Pinterest. It is simple for the work week to throw into the crock pot. I prefer to use 1/3 less fat cream cheese and a jar of salsa rather than Rotel. I also bought low sodium black beans. With the can of corn, rinse the corn to wash off extra salt or use frozen corn. This is really good as leftovers as tacos too.
Twice Baked Crock Pot Carnitas
I absolutely love Carnitas. And this is a super simple way to make it in the crock pot. Click on the recipe name to follow the link to the recipe. A few changes I made was instead of the 1/2 cup of orange juice, I sliced a clementine and placed the slices along the sides of the crock pot. Also use Diet Dr.Pepper, rather than regular. I think this soda has great flavor for meat, but make it diet. Who needs those extra calories? And Brian and I like to add a little Chipotle in Adobe sauce to add some spice.
Chicken and Asparagus with Gruyere
How I "Mandi-tized" it. I used gluten free flour of course. The wine I used was a naked-style Chardonnay, which means it is aged in stainless steel rather than an oak barrel. This wine pairs perfect with the strong cheese that is used. This dish has a very unique flavor with the Gyuere cheese, but it tastes like it was made in a fancy, gourmet restaurant. I served it over a little bed of brown rice along with a salad.
Udi's Gluten Free:
I boiled my chicken breasts then cut them up into small pieces. And I used 1 cup of mayo with olive oil.
Strawberry Avocado Smoothie:
¼ Cup milk
¾ Cup plain greek yogurt
1 Whole banana
¼ large avocado or half of a small one
1 ½ Cup strawberries
¼ tsp Vanilla extract
Add in blender in this order. It makes about 16-20 oz. I drink only half at a time, but it is very filling.
Easy Stuffed Peppers:
2 Medium Bell Peppers 1 package 90 second brown rice
1 lb of cooked ground turkey 2 roma tomatoes, diced
1 clove garlic, diced 1 jalapenos, seeded and diced
1 shallot, diced 3/4 cup reduced fat cheddar cheese, shredded
Cut peppers in half vertically to create 2 bowl shaped pieces. Put peppers cut side down in a microwave safe dish with 1/2 water. Cover and microwave about 7 minutes or until softened. Drain the water and transfer peppers to a roasting pan cut side up.
Add to the pan with cooked turkey, garlic and shallot. Cook until fragrant. Cook the 90 second rice in the microwave. Then add rice to the pan with turkey mixture. Add the tomatoes and jalapeno. Stir in half of the cheese into the mixture.
Divide the filling among the peppers and top with the remaining cheese. Broil in the oven until the cheese is melted, about 2-3 minutes.
There will be leftover mixture. I usually eat that as tacos or quesadillas later on in the week.
Chicken Milanese with Lemon Broccoli
Adapted from "The Fresh 20" website:
1 LB chicken breast, (2 breasts sliced in half)
1tsp kosher salt
2 cups bread crumbs
1 tsp Italian seasoning
1 Lemon, zested and juiced (kept separate)
1/2 tsp paprika
Pinch of black pepper
1 TBS water
Preheat oven to 425 degrees. Line a baking sheet with foil and lay out chicken pieces. Season both sides with salt. On a large plate or baking pan, combine bread crumbs, Italian seasoning, paprika, pepper and lemon zest. On another plate or pan beat 2 eggs with the water. Dip the chicken in the egg mixture, then into the bread crumbs. Place onto the baking pan. Bake for 10 minutes, then turn and back for an additional 5 minutes. If your chicken is thick, you may need a few more minutes but bake until no longer pink in the middle. Drizzle cooked chicken with fresh lemon juice.
For the broccoli, make one bag of steamable broccoli. Add 2 cups cooked brown rice. Mix together. Add about 2 TBS of fresh lemon juice, 2 TBS of olive oil and a pinch of black pepper. A little garlic powder would be good too. Serve with the chicken.
Creamy Chicken and Broccoli Casserole Adapted from The Fresh 20
Great Casserole without unhealthy canned cream soups!
2 tbs olive oil 1 bag broccoli steamer
3 tbs flour 2 carrots peeled and cut into 1/4 inch coins
3 cups warmed skim milk 2 ribs of celery thinly sliced
1/2 tsp salt 1/4 medium onion diced
pinch of black pepper 2 cups cooked broun rice
1 3/4 cup colby jack cheese 2 cooked chicken breast, cubed
pinch of nutmeg
Preheat oven to 425 degrees. Spray an 8x8 baking dish with non-stick spray. Heat a medium pot over low/med heat. Add olive oil and flour. Whisk together for 1 minute. Slowly whisk in warm milk until completely combined. Add salt and pepper. Allow this to simmer for 5 minutes, whisking occasionally. Then add in 1 1/2 cups of the cheese a little at a time. Continue to whisk. Add in the nutmeg. Simmer for another 5 minutes, whisking occasionally. This will thicken into a nice cream sauce.
Meanwhile, cook the steamable broccoli and set aside. Combine the carrots, celery and onion in a microwave safe bowl and cook for 3-4 minutes, until the vegetables are lightly cooked. Then mix the broccoli in with the vegetable mixture. In a large bowl, add the cooked rice, veggies, chicken and cheese sauce. Stir well and pour into baking dish. Top with the rest of the cheese (1/4 cup) and back for 20 minutes.
Adapted from Betty Crocker
Smoky Chipotle Cassoulet
1 lb chicken breast, boneless, skinless cubed
1 tsp salt (optional)
1 tsp cumin
1 bay leaf
1 chipotle pepper in adobo sauce, minced (buy canned in the hispanic section of the grocery store)
1 medium onion, diced
1 can navy beans, rinsed and drained
1 can black beans, rinsed and drained
1 can crushed tomatoes, undrained
1 1/2 cups chicken stock, low sodium
1/2 fresh orange juice (or use the 50% less sugar orange juice as juicing an orange is kind of a pain)
1/4 cup chopped fresh cilantro
Mix all ingredients, except cilantro, in your crock pot. Cover and cook on low 7-8 hours or high 4-5 hours. Remove Bay leaf before serving and garnish with cilantro
Basil Mint Pesto:
1 cup fresh mint leaves
1 cup fresh basil leaves
1/4 cup toasted walnuts (sounds weird, but it's good!...spread on baking sheet at 350 degrees for 5-7 min)
2 cloves of garlic, cut in half
1/2 tsp salt
2/3 cup olive oil
1/2 cup grated Parmesan Cheese
Place mint, basil, nuts, garlic, salt and pepper in food processor. Pulse to finely chop. While running the processor, add oil in a steady stream. Process until smooth. Transfer to a bowl and stir in cheese.
Moroccan Vegetable Curry:
1 onion, diced
1 zucchini, diced
2 carrots, diced
2 celery stalks, diced
1 can garbanzo beans, drained
1 qrt Vegetable broth
1 can lite coconut milk (found in Asian isle at the store)
2 tbs curry powder
4-5 packets of stevia sweetener
In a large stock pot, brown onions in a little olive oil. Add broth, coconut milk, stevia and veggies to pot. Add curry and bring to a boil, then reduce to simmer. Cook 15-20 min until celery and carrots are tender. If you would like it thicker, dissolve 1/2 cup of corn starch in 1/2 cup of water and add to the pot. You can serve it over brown rice or cous cous or you could eat it alone. We also will add shrimp to this for a protein.
Chicken and Squash Bake:
(You could use zucchini instead of squash and olive oil or coconut oil instead of butter)
4 boneless skinless chicken breasts, each cut into about 4 strips (about 1 1/4-1 1/2 lbs)
Garlic salt (or garlic powder to decrease sodium)
10 cups yellow squash, washed, sliced 1/4 inch thick (cut large slices in half)
6 ounces fresh spinach leaves, coarsely chopped
3 tbs of butter (or oil)
4 ounces sliced Muenster cheese (or any cheese you would like)
Preheat oven to 375 degrees. Grease 9x13 baking dish and place chicken inside. Sprinkle with garlic salt or powder and lemon pepper, turn chicken and repeat. Cover with foil and bake for 60 minutes or until chicken is fully cooked. After about 30 minutes of baking, heat 2 tbs butter or oil in a large stock pot. Sauté squash until tender. Add remaining tbs of butter or oil to pot. Add spinach leaves. Cook and stir just until spinach is wilted. Remove from heat and toss with a pinch of salt if desired. Take the dish of chicken from oven, uncover and spoon the squash mixture over the chicken. Place slices of cheese on top, enough to make a thin layer over the vegetables.
If you prefer to Grill ( I prefer it this way rather than baking as above):
This is much faster! Sauté veggies, grill the chicken and assemble in the greased baking as above. Broil in the oven just until cheese is melted and top is browned.