Mediterranean Turkey Kebabs

 

Here’s a great recipe for a busy weekday dinner. Ground turkey breast is mixed Mediterranean spices to create flavorful, protein-packed kebabs. Serve with salad and vegetables and a side of plain Greek yogurt. Servings: 4

Here’s what you need…

  • 1 1/2 pounds turkey breast, de-boned, trimmed of skin and cut into thin strips
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 2 eggs
  • 1/4 cup almond meal (more if needed)
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cinnamon
  • dash of salt (optional)
  • 2 Tablespoons fresh parsley, finely chopped
  • 1 Tablespoon fresh mint, finely chopped
  1. In a food processor, blend the turkey strips until ground. Add the remaining ingredients and pulse until well blended.
  2. Pre-heat your grill or grill pan.
  3. Lightly grease your hands, then press the meat into the wooden skewers until it covers about 3-4 inches in an elongated meatball shape. If the meat is not sticking then add some more almond meal.
  4. Grill for about 8 minutes per side.

Nutritional Analysis: One serving equals: 254 calories, 8g fat, 156mg sodium, 2g carbohydrate, 1g fiber, and 47g protein

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Cauliflower, Kale and Chicken Sausage Bake

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Here’s a recipe that tastes like comfort food, but without the guilt. Kale is a nutritional powerhouse, filled with calcium, and numerous vitamins and minerals. Servings: 6

Here’s what you need:

  • 1 teaspoon olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 3 cups kale, chopped
  • dash of salt and pepper
  • Pinch of each, dried: thyme, rosemary, tarragon, and parsley
  • 4 links nitrate-free, chicken sausage, sliced into half moons
  • 1 head cauliflower, cut into small florets
  • 1/2 cup chicken broth
  • 1 teaspoon lemon juice
  • 1 cup fat free ricotta cheese
  • 1/2 cup Parmesan cheese, shredded and divided
  1. Preheat oven to 425 degrees F. Lightly grease a casserole dish with olive oil. Place a large pot of water to boil with a pinch of salt.
  2. In a large skillet over medium heat, sauté the olive oil, onion, garlic, salt and pepper, dried herbs and chicken sausage. Mix well, and then add kale. Cover for about 3 minutes, until kale gets bright green and wilted, then remove cover. Sauté for an additional 3 minutes until everything is tender. Set aside.
  3. Place the cauliflower florets in the pot of boiling water. Boil for 5 minutes, then remove from heat, drain, and return cauliflower to pot.
  4. Add the kale mixture to the pot as well as the chicken broth, lemon juice, ricotta cheese and half of the Parmesan cheese. Mix will over medium heat until all has been incorporated.
  5. Transfer to prepared casserole dish. Top with remaining Parmesan cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes.
  6. Remove from oven and serve.

Nutritional Analysis: One serving equals: 238 calories, 10g fat, 584mg sodium, 14g carbohydrate, 4g fiber, and 18g protein

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Quinoa, Arugula and Roasted Veggie Salad

This healthy salad that starts with dark flavorful greens, then adds cooked veggies, creamy goat cheese, some tender quinoa. No dressing required, since all the ingredients pack so much flavor. Next time that you are wondering what to make for dinner, try this Arugula, Quinoa and Warm Vegetable Salad. Feel free to add a side of grilled or baked chicken breast. Servings: 4

Here’s what you need…

  • 1/2 cup uncooked quinoa
  • 3/4 cup chicken broth
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 bunch asparagus, chopped
  • 1 small red onion, chopped
  • Salt and pepper
  • 1/4 cup sun dried tomatoes, chopped
  • 4 cups organic, baby arugula
  • 2 oz crumbled goat cheese
  1. Place the quinoa and chicken broth in a small pot and bring to a boil over medium heat. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and fluff.
  2. In a large skillet, place the olive oil over medium heat. Add the garlic and sauté until lightly golden. Add the asparagus and onion. Sauté for 5 minutes, until the asparagus is bright green and the onions are translucent. Season with salt and pepper. Add sun dried tomatoes and sauté for 1 minute. Remove from heat.
  3. In a large salad bowl, combine the arugula, quinoa, warm veggies and sprinkle with the goat cheese.
  4. Serve with a side of grilled or baked chicken breast, or other lean protein.

Nutritional Analysis: One serving equals: 137 calories, 6g fat, 323mg sodium, 10g carbohydrate, 3g fiber, and 7g protein

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Healthy Orange Chicken and Green Beans

 

Here’s a recipe that adds fruit to dinner and takes all the guilt out of orange-flavored chicken. There’s no sugar and no fryer involved. Just skinless, boneless chicken breast, marinated in orange juice, pan seared and then baked. Serve it up with orange-spiked green beans for a nutritious, protein-packed meal. Servings: 4

Here’s what you need:

For the Chicken:

  • 2 cups fresh orange juice
  • 2 Tablespoons grated orange zest
  • 4 skinless, boneless, chicken breasts
  • fresh ground pepper
  • 1 Tablespoon olive oil

For the Green Beans:

  • 10 oz fresh, organic, green beans
  • 1/4 cup fresh orange juice
  • 1 Tablespoon grated orange zest
  • 1 teaspoon olive oil
  • dash of salt and pepper

For the Orange-Brandy Sauce

  • 2 Tablespoon coconut oil
  • 3 shallots, minced
  • 2 Tablespoons brandy
  • 1 cup fresh orange juice
  • 1/2 cup chicken broth
  • 1 navel orange, peeled and each segment cut into 3 pieces
  • 1 Tablespoon parsley, chopped
  • Dash of salt and pepper

Cook the Chicken:

  1. Place the orange juice and orange zest in a large ziplock bag. Season each side of the chicken breasts with salt and pepper. Place the chicken breasts in the ziplock bag, coating each side with juice. Marinate in the refrigerator for 2-3 hours.
  2. Preheat the oven to 400 degrees F.
  3. Grease a 12-inch, oven-proof skillet with the olive oil. Place over medium-high heat. Add the chicken breasts in a single layer, cooking for 3 minutes. Turn the chicken, season with a sprinkle of salt and pepper. Place the skillet in the oven for 15 minutes, or until a thermometer registers 165 degrees F in the center of the thickest breast.
  4. Remove from oven and cover with foil as you make the sauce and cook the beans.

Cook the Green Beans:

  1. Wash the beans, snap off and discard the stems. Place in a large ziplock bag with the orange juice and orange zest. Allow to marinate in the refrigerator for 30 minutes.
  2. Heat a medium sized skillet over medium heat. Grease with the olive oil. Remove beans from refrigerator, discarding the juice. Add to the skillet and cook, covered for about 5 minutes, stirring occasionally. Remove cover, increase the heat and cook for an additional 3 minutes, until the beans are bright green.

Cooke the Sauce:

  1. In a medium skillet heat the coconut oil over medium-high heat. Add the minced shallot, cook, stirring often, for 2 minutes. Turn off the heat, add the brandy. Return to the heat and cook, scraping the bottom, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high, add the orange juice. Boil for 5 minutes. Add the chicken broth, boil for 3 minutes.
  2. Add in the orange segments and the parsley. Turn off heat. Season with salt and pepper.

To Serve:

  1. Cut the chicken on the diagonal into thin slices and arrange over a pile of green beans. Drizzle with the orange-brandy sauce.

Nutritional Analysis: One serving equals: 302 calories, 13g fat, 161mg sodium, 19g carbohydrate, 4g fiber, and 29g protein

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Baked Catfish and Mint Cabbage Salad

 

Catfish is a wonderful source of low fat protein. Lots of recipes call for frying catfish, but baking turns it into a low calorie, high protein meal. The generous seasoning of the catfish lends to a rich flavor that is complimented perfectly by the light minty salad. Servings: 4

Here’s what you need…

For the Catfish:

  • 1 teaspoon olive oil
  • 1 bunch of fresh cilantro, washed and stems trimmed
  • 4 catfish fillets
  • curry powder
  • salt
  • sweet paprika
  • 1 lemon, juiced
  • 4 garlic cloves, finely minced
  1. Preheat oven to 350 degrees F.
  2. In a glass baking pan, drizzle the olive oil and scatter the cilantro over the bottom of the pan.
  3. Generously season both sides of each fillet with curry, salt and sweet paprika. Place the fillets evenly across the bottom of the pan, on top of the cilantro.
  4. In a small bowl, combine the lemon juice and finely minced garlic. Pour over the tops of the fillets.
  5. Cover the pan with foil. Bake for 30 minutes. Remove foil and bake for an additional 5 minutes.

For the Salad:

  • 1 head green, organic cabbage, shredded
  • 1/8 cup crushed, dry mint leaves
  • 1/8 cup fresh squeezed lemon juice
  • 4 garlic cloves, finely minced
  • 1 teaspoon olive oil
  • dash of salt
  1. Wash the shredded cabbage and place in a medium sized bowl. Sprinkle with the dried mint, mix well.
  2. In a small bowl combine the remaining ingredients. Pour over the cabbage and mix well.

Nutritional Analysis: One serving equals: 221 calories, 8g fat, 102mg sodium, 13g carbohydrate, 7g fiber, and 26g protein

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Beef and Broccoli Dinner

 

Here’s a delicious weeknight dinner recipe that’s quick to throw together. With lots of fiber and protein, this is the type of meal that will help make your fitness goals a reality. Servings: 6

Here’s what you need…

  • 2/3 cup coconut aminos or low-sodium soy sauce
  • 1 1/2 Tablespoons fresh ginger, minced
  • 4 garlic cloves, minced
  • 1/2 cup filtered water
  • 1/3 cup pure maple syrup, grade b
  • 3 Tablespoons arrowroot starch
  • 2 Tablespoon Olive oil, divided
  • 1 bunch green onions, chopped
  • 4 cups organic broccoli, cut into small pieces
  • 1.5 lbs grass-fed flank, skirt or minute steak, cut into very thin strips
  1. In a medium bowl combine the coconut aminos, ginger, garlic, water, syrup and arrowroot. Set aside.
  2. Heat 1 tablespoon of the olive oil, on high, in a large skillet or wok. Add the green onions and broccoli, sauté for 5 minutes. Remove from skillet.
  3. Heat the remaining 1 tablespoon of olive oil and stir-fry the steak until almost done, about 4 minutes.
  4. Return the veggies to the skillet and add the sauce. Heat until the sauce boils and thickens, about 3 minutes. Serve and enjoy.

Nutritional Analysis: 371 calories, 14g fat, 684mg sodium, 15g carbohydrate, 2g fiber, and 34g protein

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Grilled Bok Choy

Ready to grill? Throw some bok choy on the BBQ! Bok choy is packed with vitamins A, C and K, as well as beta carotene. This grilled bok choy has tender stems and crispy leaf edges.

Servings: 6

Here’s what you need…

  • 2 lbs bok choy
  • 1 Tablespoons olive oil
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 teaspoon seasoned salt
  1. Preheat grill and lightly oil the grate.
  2. In a small bowl combine the oil and seasonings. Mix well.
  3. Slice the bottom off the head of bok choy, and wash each stem.
  4. Lay bok choy on prepared grill. Brush with the seasoned oil mixture. Cover grill and cook until stems show grill marks, about 4 minutes. Turn the bok choy, brush with more seasoned oil mixture and grill the other side.
  5. Transfer to platter and serve.

Nutritional Analysis: One serving equals: 36.5 calories, 2.6g fat, 3g carbohydrate, 1g fiber, and 2g protein.

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