So after a really bad weekend of binging like none other, starting on Monday I needed to get back on track with my working out and my eating. I felt like crap for a few days but I’m happy to say that I’m finally back to feeling relatively normal.
As you all know, it is finally Fall which means all the good food is starting to come out! Sweet potatoes, pumpkin, squash, etc. Well this time of year, everybody loves some comfort food, that stuff that warms up your belly and just makes you feel good inside. Well yesterday, I made up my own recipe and threw it together in the crockpot and let’s just say…it’s amazing.
Pumpkin Sweet Potato Chili!
- 1/4 cup pumpkin puree
- 1 lb lean ground turkey
- 3/4 cup corn
- 1/4 can beans, drained if canned (I used kidney, but next time I’ll probably use something else)
- 1 packet low sodium mild taco seasoning (you can use your own spices, my mom just doesn’t like it too spicy so I always do it this way to make it easier).
- 2 large sweet potatoes
- 1 cup water
- Brown up your ground turkey.
- While your turkey is cooking, clean and dice up your 2 sweet potatoes and toss them in your slow cooker along with beans, taco seasoning, water, corn and pumpkin.
- Once your turkey is done cooking, mix in with all of the other ingredients in the slow cooker.
- Cook on low for about 6 hours.
So I’m sorry I haven’t posted on here in forever…it’s honestly kind of a long story but I’ll sum it up. I realized that I was suffering from an eating disorder and that I was watching what I ate way too much (in terms of amount and counting my calories and all that). I stopped doing that, continued eating healthy but stopped being crazy about it and started eating more because I started weight lifting. I’m back to posting recipes on here but they will no longer hold the nutritional information. If you would like to know the info, just message me and I’ll gladly tell you. Tonight, this is what I’m making myself for dinner: Quinoa with Sweet Potato and Broccoli.
Courtesy of: Allrecipes
- 1 cup quinoa
- 2 cups water
- 2 tbsp canola oil (or EVOO)
- 1 onion chopped
- 2 cups frozen broccoli
- 1 tbsp garlic powder
- 1/2 cup whole almonds
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and let simmer until the quinoa is tender and the water has absorbed, about 15-20 minutes.
- Meanwhile, place the diced potatoes into a saucepan, and pour in 1/4-in of water. Cover and simmer over medium-high heat. Steam until the sweet potatoes are slightly tender, about 10 minutes. While the potatoes are steaming, heat the oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.
- Once the potatoes have finished steaming, add them to the broccoli mixture, and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about 5 minutes. Stir the broccoli mixture together with the cooked quinoa and almonds.
Courtesy of: LaaLoosh
- 4 4-oz boneless skinless chicken breasts
- 6-oz extra lean turkey bacon, cooked & chopped
- 2 1/2 cups plain non-fat greek yogurt, at room temp.
- 1 cup low sodium, fat-free chicken broth
- 1 packet powdered ranch dressing mix (like Hidden Valley)
- 1 tbsp. fresh chives or parsley, chopped
- Spray a crock pot with non-fat cooking spray and place chicken breasts inside (you can use frozen or defrosted).
- In a large bowl mix together the rest of the ingredients except for the yogurt.
- Pour sauce over the chicken breasts.
- Cook on high for 3.5 hours.
- Add in the yogurt (which should be at room temperature) and mix well, then heat about 10 minutes until sauce is fully warmed. Shred chicken with a fork and garnish with fresh parsley or chives.
- Eat alone or serve over-top of your favorite pasta or rice!
Nutritional info per serving w/out pasta or rice (serves 4): Calories- 243; Fat- 1.8g; Saturated Fat- 1g; Cholesterol- 90mg; Sodium- 1010.6mg; Carbs- 9.6g; Fiber- 0g; Sugars- 5.6g
Inspired by: Celebrations
- 3 boneless skinless chicken breasts, grilled and cut into chunks
- 2 cups roasted broccoli florets
- 8 oz whole wheat fettuccine
- 2 tbsp. EVOO
- 2 tsp. minced garlic
- 2 tbsp. flour
- 1 cup fat-free, low-sodium chicken broth
- 1/4 cup plain FAGE Total 0% greek yogurt
- 1/4 cup skim milk
- 1/4 tsp. ground pepper
- 1/4 tsp. nutmeg
- 3/4 fat free grated Parmesan cheese
- Cook pasta according to box directions.
- In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently until the garlic is golden brown (1-2 minutes).
- Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring frequently. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3-4 minutes. Stir in the Parmesan cheese.
- Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan if desired.
Nutritional info per serving (serves 4-5): Calories- 373; Fat- 7.3g; Saturated Fat- 0.8g; Cholesterol- 36.2mg; Sodium- 570.6mg; Carbs- 49.9g; Fiber- 5.9g; Sugars- 2.4g
This recipe just sounds so delicious and refreshing; yet another recipe posting inspired by the beautiful weather. :-)
Inspired by: Skinny Taste
- 1 medium tomato
- 1 hass avocado, diced
- 1 small lime, juice of
- 1 tbsp. cilantro, chopped
- 1 tbsp. red onion, finely minced
- 16 large shrimp, cleaned and deveined
- garlic powder
- cooking spray
- 4 scallions, chopped
- 6 oz. light Vermont cheddar, shredded
- 4 whole wheat tortillas
- In a medium bowl combine tomato, avocado, red onion, lime juice and cilantro.
- Season shrimp with salt and pepper and garlic powder. Lightly spray a skillet or a griddle with cooking spray, adding shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked through. Remove from heat and cut shrimp in half lengthwise, set aside.
- Heat skillet/griddle on medium heat and spray again. Add a tortilla, cooking on one side for about a minute and flipping to cook the other side while you add the ingredients. Top with cheese (1-1.5 oz), 8 shrimp halves and as much salsa as you would like on half of the tortilla. After adding the ingredients, fold the tortilla in half, covering the ingredients and press down with spatula. After the one side has cooked for a minute, flip and press with spatula for another 30 seconds or so.
- Remove from heat onto a plate, cut into wedges and serve immediately. (Cook as many quesadillas as you can at a time on the griddle)
One of the suggestions that I received yesterday was for some recipes including quinoa. So here’s one that I found that sounds pretty simple and yummy! :-)
Courtesy of: Carrotsncake
- 1 cup cooked quinoa
- 2 large hand fulls of arugula
- 1/4 cup of cheese of your choice
- 2 tbsp sunflower seeds
- Combine quinoa and arugula in a microwave-safe bowl and microwave for 1 minute or until the arugula is wilted.
- Remove bowl from the microwave and stir in sunflower seeds and cheese.
- Serve warm or cold.
Nutritional info per serving (serves 1): Calories- 343; Fat- 14.5g; Saturated Fat- 4.8g; Cholesterol- 16mg; Sodium- 171.4mg; Carbs- 84.8g; Sugars- 0.4g
So this random burst of warm, summery weather lately has got me craving my favorite summer treat: Clam Chowder. Well, of course that meant that I had to go on the hunt for a lightened up version of the greatest shore creation of all time.
Courtesy of: Skinny Taste.
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 large white onion, chopped
- 2 medium russet potatoes, peeled and cubed
- 3 cups of 2% milk
- 1 cup fat-free vegetable broth
- 2 (10 oz) cans clams, drained, juice reserved
- 2 bay leaves
- 1 tsp. thyme
- 2 tbsp. fresh chopped parsley
- 1 cup fresh corn
- In a large pot melt butter. Add onions and heat on low until onions are translucent. Add flour and stir. Add milk, veggie broth, clam juice, potatoes, bay leaf, and thyme.
- Cook on low until potatoes are soft, about 10 minutes. Remove half of the soup and bay leaves and put in a blender. Return to pot. Add clams, corn and adjust salt if needed and cook another 5 minutes. Serve and garnish with fresh parsley.
Quick and easy Crockpot meals like this are perfect when you have a busy day! Prepare everything the night before, store your pot in the fridge overnight and then throw it on in the morning before you leave for school or work and you have a yummy, nutritious meal waiting for you and your family when you get home!
Inspired by: Food.com
- 2 medium russet potatoes, peeled and cut into bite-sized pieces
- 2 cups baby carrots, cut into bite-sized pieces
- 1 small onion, finely chopped
- 1/3 tsp. garlic powder (to taste)
- dried sage, to taste
- dried thyme, to taste
- 1 box Perdue short cuts, cut into bite-sized pieces
- 1 can Campbell’s Healthy Request Cream of Chicken soup
- Place veggies in the bottom of a small crockpot.
- Sprinkle your seasonings evenly over the top of your vegetables.
- Top with chicken, and then cover with soup.
- Cook on low for six hours.
Inspired by: Chocolate Broccoli
- 1/2 pack of lean ground turkey (ground beef or chicken would work as well).
- 1 small onion, chopped
- 2 tbsp. minced garlic
- 1 1/2 cups of cooked brown rice
- 1 16-oz can diced tomatoes
- 2 tbsp. tomato paste
- 1/2-3/4 cup of reduced-fat cheddar cheese (or whatever cheese you want)
- 1/4 cup Egg Beaters
- 2 cups reduced sodium, fat-free chicken broth
- In a large mixing bowl, combine ground turkey and all the other ingredients except for the chicken broth; Mix well to incorporate. Cut the tops off of the peppers and remove the seeds and ribs from the inside. Stuff each pepper until full with the beef mixture. Arrange peppers, stuffing side up, in a large slow cooker and pour chicken broth over top. Cook and cover on high for 5 hours or on low (recommended) for 8.
Nutritional info per serving (serves 6, 1 pepper each): Calories- 230; Fat- 5.8g; Saturated Fat- 2.2g; Cholesterol- 40mg; Sodium- 480.8mg; Carbs- 27.5g; Fiber- 4.5g; Sugars- 6.3g;
I’ve been determined to find a good veggie burger recipe lately so that I wasn’t always eating the processed Morningstar ones and this one is definitely one that I’m going to be trying! If any of you try them before I do, FEEDBACK.
Inspired by: Myrecipes.com
- 2 tbsp olive oil
- 1 15-oz can of kidney beans
- 1 15-oz can of white cannelloni beans (or black beans)
- 1/3 cup Panko bread crumbs
- 1/4 cup canned whole-kernel yellow corn, drained
- 1/4 cup chopped onion
- 1/4 cup egg beaters
- Heat oil in a large non-stick skillet over medium-high heat.
- Combine beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion and egg beaters, stir until well blended. Form 4-6 patties and then add to pan. Cook 3-4 minutes on each side or until crisp and starting to brown.
- Throw this onto your favorite whole wheat bun, sandwich thin or lettuce bun and top with all of your favorite toppings !