Crack Slaw

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Crack Slaw Recipe:

  • 1 lb ground pork (or shrimp or ground chicken breast)
  • 16 Oz shredded cabbage (Used a bag of cole slaw mix)
  • 1 medium onion finely chopped
  • 4 cloves of garlic (minced)
  • 1/2 tsp fresh grated ginger
  • 1 tbsp olive oil
  • 1/4 cup reduced sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tbsp sriracha sauce (recipe called for 1tsp)
  • Salt and pepper to taste

Heat olive oil on medium heat in a large skillet or wok. Add in onions and sauté until fragrant, 1-2 minutes. Add in pork, garlic and ginger, and cook while breaking up with a wooden spoon, until browned.

Remove pork from skillet and add in cabbage. Cool until wilted and mostly tender, about 4-5 minutes.

Return the cooked pork the the pan. Stir in sesame oil, soy sauce, vinegar and sriracha. Season with salt and pepper and more sriracha, as desired.

Lightened-Up Sweet Potato Carrot Casserole With Maple Pecans

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Serves 10

Ingredients
Nonstick cooking spray
2 lbs sweet potatoes, peeled and cut into large chunks
1 lb carrots, peeled and cut into large chunks
1 T olive oil
3/4 cup chopped pecans
2 tsp maple syrup
1 tsp grated ginger
1 tsp orange zest
2 T freshly squeezed orange juice
1 cup light coconut milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
Freshly ground pepper, to taste

Directions
1. Preheat oven to 400° F.

2. Line a large baking sheet with aluminum foil. Coat a 9 X 13-in baking dish with cooking spray. and set aside.

3. Toss sweet potatoes and carrots with olive oil and spread on baking sheet. Roast 30 minutes until caramelized, stirring once or twice during cooking.

4. While vegetables are roasting, in a small bowl, toss pecans with maple syrup and set aside.

5. When vegetables are finished cooking, remove from oven and reduce oven temperature to 350° F.

6. Transfer roasted vegetables to a large food processor. Add ginger, orange zest, orange juice, and coconut milk, and process until smooth, scraping down the sides of the bowl as necessary. Add cinnamon, nutmeg, salt, and pepper to taste, and process again until blended. Taste and adjust seasoning as desired.

7. Spread the sweet potato–carrot purée in the prepared baking dish and sprinkle with prepared pecans. Bake until hot and beginning to brown around the edges, 40 minutes.

Nutrient Analysis per serving
Calories: 180; Total fat: 9 g; Sat fat: 2 g; Sodium: 180 mg; Total carbohydrate: 23 g; Dietary fiber: 5 g; Sugars: 9 g; Protein: 3 g

Instant Pot Turkey Tenderloin

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Serves 6

Ingredients

  • 2 T dried parsley flakes
  • 1 T olive oil
  • 3/4 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dry mustard
  • 24 oz turkey breast tenderloin
  • 1/2 cup low-sodium chicken broth

Directions

  1. Combine parsley flakes, olive oil, salt, pepper, and mustard in a small bowl. Rub evenly over turkey.
  2. Place turkey in a 6-quart pot and add chicken broth.
  3. Cover Instant Pot and, using manual setting, set to 18 minutes on high pressure, making sure the pressure valve is sealed. When done, let the pressure slowly release.
  4. Let stand for at least 5 minutes before slicing.

Nutrient Analysis per serving (3 oz)
Calories: 140; Total fat: 4 g: Sat fat: 0 g; Sodium: 360 mg; Total carbohydrate: 1 g; Dietary fiber: 0 g; Sugars: 0 g; Protein: 28 g

Turkish Cabbage Stew With Meat

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Recipe type: Main Cuisine: Turkish
Prep time: 15 mins Cook time: 90 mins Total time: 1 hour 45 mins
Serves: 4

Etli Kapuska – Turkish Cabbage Stew With Meat

Author: Turkey’s For Life

This recipe for Turkish cabbage stew is pure comfort food for the winter months.

Ingredients

  • 300g stew beef or lamb cut into small chunks (you can use minced beef or lamb, too, if you wish)
  • 750g white cabbage, thick stem removed, washed and roughly chopped
  • 2 large onions peeled, quartered and sliced
  • 2 large Turkish tomatoes, washed and roughly chopped (or 1 400g tin tomatoes)
  • 2 tbsp salça (tomato paste or red pepper paste)
  • 500 ml hot water (this is approximate depending on how thick you want your juices)
  • 1 dessert spoonful sweet paprika
  • 1 dessert spoonful hot chili flakes
  • 1 dessert spoonful butter or sunflower oil
  • Pinch of salt and pepper for seasoning

Instructions

  1. In a large saucepan gently heat your oil or butter and then add your meat.
  2. Stir for a few minutes until it’s browned.
  3. Now add your onion and stir until the onion starts to soften (around 5 minutes).
  4. Add your tomatoes to the pan, mix and simmer for around 5 more minutes before adding your paprika and chilli flakes, salt and pepper.
  5. Mix them altogether and add your tomato or pepper paste.
  6. Stir until the paste has dissolved into the mixture.
  7. Now add your hot water, bring to the boil, reduce to a simmer and cover.
  8. Simmer for around 45 minutes until your meat is tender (around 20 minutes for minced meat).
  9. Now add your cabbage – it will seem a lot but will soon reduce.
  10. Stir in carefully, cover and simmer for a further 30 minutes until your cabbage is soft.
  11. Either serve as it is or add more water if you want thinner juices.
  12. Serve in a large bowl with fresh Turkish crusty bread.

Serving size: 1 Calories: 325

SUBMITTED BY: Stacy B.

Turkey Meat Sauce

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For the meat sauce:

  • 1 pack of ground turkey
  • 1 jar of roasted garlic tomato sauce
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic powder
  • 1tsp. Italian seasoning
  • 1 large onion
  1. Sauté the onion until translucent
  2. Add in the turkey and brown until cooked all the way through, drain excess fat
  3. Add in the jar of sauce plus half jar of water
  4. Season with salt, pepper, garlic powder and Italian seasoning
  5. Stir well
  6. Simmer for 15 mins
  7. Serve over spaghetti squash

Sheet Pan Garlic Lime Salmon

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Description:

This Sheet Pan Garlic Lime Salmon is super simple to throw together and the perfect easy weeknight dinner!

Ingredients:

  • 3 small or 2 large bell peppers, cut into thin strips*
  • 1 small sweet onion, thinly sliced
  • 4 salmon fillets (roughly 6 ounces each but doesn’t need to be exact)
  • 1/2 cup of lime juice
  • 2 tablespoons of water
  • 3 tablespoons of olive oil
  • 2 cloves of garlic, finely minced
  • 1/2 teaspoon of red chili flakes
  • 1 teaspoon of cumin
  • 1 1/2 teaspoons of fine sea salt
  • 1 1/2 tablespoons of honey
  • 1/4 cup of finely chopped cilantro
  • for serving: lime wedges and additional chopped cilantro

Instructions:

  • Pre-heat oven to 400 degrees F and spray a large baking tray with cooking oil.
  • Make the marinade by whisking together the lime juice, water, olive oil, garlic, red chili flakes, cumin, fine sea salt, honey, and cilantro. Set aside.
  • Place the peppers and onion on your baking tray and toss together with 1/3 of the marinade. Make space in the center or on the side of the tray and place the salmon fillets. Top with another 1/3 of the marinade. Bake for 12-15 minutes or until salmon is cooked through.
  • Top with additional marinade to serve and ENJOY!

Notes:

*I’ve found that the sizes of bell peppers vary greatly. If yours are small than you might want 3. If they’re large (as often found at grocery stores), 2 is probably perfect.

Halloween Stuffed Peppers

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It is a recipe for 4 people, but I still had some “stuffing” left over.

I used 4 orange peppers and cut the tops off, cleaned the insides out and rinsed them.

For the stuffing: 1 pound of the leanest ground beef my store had (I believe it was 93/7) browned and drained. 1 packet of low sodium taco seasoning with 3/4 cup water and simmered for 5 minutes. Add in 1 can of black beans drained and rinsed. Add 1 small can of diced petite tomatoes drained. Add 1/4 cup of low fat Mexican blend shredded cheese. Add 1 tablespoon of mild taco sauce. And half a jar (about 1 cup) of salsa. (I used organic locally made salsa). Add 1 “family sized” bag of cooked brown rice (I used boil in a bag rice for its ease, but you can substitute any rice or quinoa as well) Mix well.

Spoon stuffing into peppers. Top with sprinkle of the cheese, place the tops on and bake at 400 for 40 minutes.

Remove from oven, remove tops, add sprinkle of crushed taco shells/tortilla chips and another sprinkle of cheese, and replace tops and bake for an additional 5 minutes.

Pumpkin Protein Muffins

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Ingredients:

  • 1 cup Canned pumpkin
  • ½ cup Applesauce
  • ½ cup Plain low fat Greek yogurt
  • 3 Egg whites
  • 1 ¾ cup Old Fashioned Oats
  • ¼ cup Protein powder
  • ½ cup Baking Stevia OR 1 cup sweetener of choice that measures like sugar (Splenda)
  • 1 tsp Baking soda
  • 2 tsp Baking powder
  • ¼ tsp Salt
  • 1 ½ tsp Cinnamon
  • ½ tsp Pumpkin pie OR Apple pie spice
  • Optional Add-Ins: ¼ cup of chopped walnuts, pecans, or almonds, mini chocolate chips, raisins or dried cranberries!

Bake them for 350 degrees for 18-20 minutes

**I don’t use cupcake liners – I just spray the pan & put the batter in. I put walnuts on the bottom (to make a mini crust of finely diced nuts on the bottom) and I sprinkle 5-6 sugar free chocolate chips & pieces of pecans or unsweetened shredded coconut on top :) YUM!

Pumpkin Flavored Protein Drink

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Ingredients:

  • 2 Scoops of Vanilla High Protein Meal Replacement
  • 8 oz. skim plus milk
  • 4 oz. crushed ice
  • 1 – 2 tsp of Pumpkin Pie Spice
  • 1 drop of white Vanilla extract

Directions:

Add all the ingredients to blender and blend until smooth and creamy!

Chicken Crust Pizza

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Ingredients:

  • 1 pound shredded chicken breast (or rotisserie) (approximately 4 cups)
  • 1 cup pre-shredded mozzarella cheese (4 oz)
  • 2 large eggs
  • salt and pepper to taste

Instructions

Preparation:

  • Shred the chicken by hand or cut into chunks and place into a food processor to chop. Salt and pepper to taste – until it tastes good!
  • Pre-heat oven to 400 degrees F. Line a sheet pan (18×13 inch) with parchment paper.

Method:

  • Thoroughly mix the ingredients together with a spoon, spatula, or your hand.
  • Pat the chicken firmly onto the parchment, spreading it as thin as you can without leaving holes.
  • Bake for 20 minutes or until the edges brown and top begins to brown. (You may need to bake it longer depending on your oven.)
  • Top with your favorite pizza toppings and bake for 10 minutes more. Cut and serve. Enjoy with a fork. Re-heats nicely in the oven or microwave. Serves 4.
  • The crust is 1 carb per quarter of the recipe.

Notes:

You can add any seasoning you want to this basic chicken crust recipe. Choose something that goes well with chicken.