Ingredients:
1, 8 ounce package whole wheat egg noodles
1 pound lean, ground turkey
1 cube chicken bouillon, crumbled
1/2 C. water
salt and pepper to taste
paprika
1 T. olive oil
1 T. minced onions
1 can 98% fat free cream of mushroom soup
1 small package of sliced mushrooms, washed
sliced black olives
Directions:
Heat oil in skillet over medium heat. Place the turkey, mushrooms and onion in the skillet and cook until turkey is evenly brown and mushrooms and onions are tender. Mix in the bouillon. While the turkey is cooking, bring pot of water to a boil, add egg noodles and cook 6 to 8 minutes, until softened, then drain and set aside. Whisk together the cream of mushroom soup and water, in small bowl. Add to cooked turkey and mix well. Add salt and pepper to taste. Mix in egg noodles and allow to cook until mixture is heated through. Sprinkle with paprika and garnish with sliced black olives. I served this with baked veggies.
Ingredients:
1 1/2 lbs. lean ground turkey
1/2 C. dry unseasoned bread crumbs
1/3 C. finely minced or grated onions
1/4 C. minced fresh parsley
1 egg (I used an egg white)
1/2 tsp. each, garlic powder and dried marjoram
1/4 tsp. each, salt and black pepper
Directions:
In large bowl, mix together all ingredients. Using your hands works best. Form mixture into meatballs and place in large ziplock bag.
The following marinade is one of my recipes:
1/2 C. ketchup
1/4 C. splenda
3/4 C. low sodium soy sauce
1 tsp. garlic powder
1 tsp. ginger
Mix all ingredients together and pour into ziplock bag, over meatballs. Refrigerate for several hours until ready to use. I made kabobs using the meatballs, fresh pineapple, broccoli, cauliflower, onions, peppers and mushrooms. Serve over brown rice.
Makes 6 servings
Dressing:
1/4 C. light mayonnaise
1/4 C. light sour cream ( I used fat free )
1 T. honey mustard
1 T. white vinegar
1 T. orange juice concentrate
1/4 tsp. each salt and black pepper
Salad:
4 C. chopped cooked chicken
1 C. diced celery
1 large apple, unpeeled, cored and chopped
1/3 C. dried cranberries
1/3 C. chopped green onions ( with white parts )
1/3 C. chopped pecans
1/4 C. chopped fresh parsley
Combine all dressing ingredients in a small bowl. Cover and refrigerate until ready to use.
Toss together all salad ingredients in a large bowl. Add dressing and mix well. Cover and refrigerate for 2 hours before serving.
I served this on a Hungry Girl fold out flatbread and added spinach. Served with a side of baked veggies.
This weekend I am celebrating my two year anniversary of healthy living. What better way to celebrate, than by attending my son's first body building competition! I have learned a lot in the last two years. I am so much stronger, mentally and physically, than I ever thought I was. I have learned healthy habits that I will use for the rest of my life and I have learned how to be dedicated and patient.
Ingredients:
6, boneless skinless chicken breasts
non-stick spray
salt
pepper
garlic powder
chopped parsley
6 russet potatoes, peeled and cubed
green beans
1/2 head of cauliflower, chopped
mushrooms
a small onion, chopped
season salt
Directions:
Sprinkle chicken with salt, pepper and garlic powder. Place in large skillet that has been sprayed with non-stick spray. Brown chicken on both sides. Remove from skillet and place in baking dish. Top chicken with parsley and chopped onions.
Spray cookie sheet with non-stick spray. Place cubed potatoes on one side of the cookie sheet and then add green beans and cauliflower on the other side. Add mushrooms and onions over the top of the potatoes and veggies. Spray with non-stick spray and then sprinkle with parsley, black pepper and season salt.
Bake both the chicken and the veggies at 375 for about 40 minutes. In small bowl, mix together a cup of fat free sour cream and about a 1/4 C. honey mustard. Serve over chicken and potatoes.
Ingredients:
Serves 4
2 packages shirataki tofu spaghetti noodles
1 box of firm tofu
veggies ( I used leftover baked veggies consisting of broccoli, cauliflower, mushrooms, onions, asparagus, bell peppers, carrots and garlic cloves.)
1 jar of Walden Farms pasta sauce
salt, pepper and garlic powder
non-stick spray
Directions:
Place tofu on pie plate which has been lined with paper towels. Place more paper towels on top of tofu. Place plate on top of this and add a phone book on top. Let sit for about 20 minutes or until liquid has drained off. Spray skillet with non-stick spray and heat on medium high. Slice tofu and place in skillet. Sprinkle tofu with salt, pepper and garlic powder. Cook until browned, turning every few minutes.
Prepare noodles according to package direction. After tofu is done, add noodles, veggies and about half a jar of the pasta sauce. Mix together and serve.
Ingredients:
Makes 6 servings
2 T. light margarine
2 T. olive oil
1/2 C. chopped onions
2 cloves garlic, minced
2 T. poultry seasoning
1/2 tsp. salt
1 tsp. pepper
1 tsp. coarse, grainy mustard
1/2 C. whole wheat flour
2 C. low sodium chicken broth
1 tsp. Worcestershire sauce
1 1/2 C. diced, peeled sweet potatoes
1 C. diced cooked chicken
3 C. fresh veggies, cooked for 2 minutes in microwave to soften ( I used broccoli, cauliflower and mushrooms.)
2 C. heart smart bisquick
1 C. buttermilk
1 egg
non-stick spray
Directions:
In a large skillet over medium heat, melt butter and add in the olive oil. Stir in the onions, garlic, 1 T. of the poultry seasoning, salt and pepper, and the mustard. Cook for 3 minutes until the onions soften. Stir in the flour and stir constantly until incorporated. Slowly whisk in the chicken broth and Worcestershire sauce until the mixture is smooth.
Bring the mixture to a boil and add in the sweet potatoes. Cook on low, stirring frequently until the sweet potatoes are tender, 6-10 minutes. Stir in the chicken and the veggies and remove skillet from heat. Spray baking pan with non-stick spray. Pour the chicken and veggie mixture into the pan.
Pre-heat oven to 400 degrees. Whisk together the bisquick, buttermilk, egg and the remaining 1 T. of poultry seasoning. Mix until well blended. Spoon batter over the chicken and veggies. Bake for 30 minutes, or until the top is golden brown.
