3 ounces crumbled feta cheese or goat cheese(about 1/4 cup)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
Directions,
Make a pocket in each turkey breast. In a bowl, combine spinach, feta, and black pepper. Spoon the spinach mixture into pockets. Tie closed with kitchen string. In a bowl, combine oil, paprika, salt, and ground red pepper. Brush evenly over outside of turkey. Bake at 350 degrees , about 30-45 minutes, depending on thickness of turkey, until cooked throughout.
Preheat oven to 400. Mix all together except 1/4 c of bread crumbs. Roll each meatball (about 1 heaping tbsp. in size) in crumbs and place on baking sheet lined with parchment or mini muffin tin. Bake 20 minutes or until brown. Makes about 35.
Each meatball contains 27 calories, 1.4 grams of fat, 11.2 mg cholesterol, 34.7 mg sodium, .5 grams of carb, .1 grams of fiber, .1 grams of sugar, and 3 grams of protein
2 tablespoons plus 2 teaspoons reduced calorie margarine
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
1/4 teaspoon baking powder
Directions
Heat oven to 350°. Cook spaghetti squash in oven or microwave until it comes out easily with a fork. Chop into small sections (about 1/4 inch) to resemble coconut. Use about 2 cups to make the pie.
Spray pie plate with cooking spray. Fill pie plate with cooked spaghetti squash. Blend all other ingredients in a blender until smooth. Pour blended ingredients over squash. Bake 50-60 minutes (also at 350°) or until knife inserted in the center comes out clean.
1 small jar salsa (flavor of the dish will depend on the salsa you choose)
2 cups diced carrots or bean of your choice
1 can (14 oz.) petite diced tomatoes.
Sour cream for topping
Directions
Mix all ingredients (except sour cream/Greek yogurt) in crock pot. Set on low and enjoy! This can also be made with lean ground beef or a mix of turkey and beef. Stir in 1 tablespoon sour cream or plain Greek yogurt for each bowl before serving.
Each recipe makes 6 servings. Each serving contains 162 calories, 6.3 grams of fat, 1.7 grams of saturated fat, 59 mg. cholesterol, 467 mg sodium, 11 grams of carb, 3 grams of fiber, 6 grams of sugar, and 14.2 grams of protein.
4 chicken breasts – If using large pieces only use 3
1/4 cup soy sauce
1 tablespoon almond butter or peanut butter
1/4 cup + 1 tablespoon honey
2 teaspoons white vinegar
1/8 teaspoon garlic powder
1 teaspoon olive oil
2 teaspoons crushed garlic
1 medium onion, chopped
1/4 cup water
1/2 teaspoon salt
Sesame seeds for topping
Directions
Mix all ingredients except chicken in crock pot until well combined. Add chicken and submerge as much as possible. Cook on low 4-6 hours. Shred with a fork in the crock pot before serving. Mix so that all shredded chicken is covered in sauce. Serve over chopped, roasted broccoli. Top with sesame seeds.
Makes 6 servings. This dish packs a flavorful punch. A little bit goes a long way, especially when mixed with a few cups of chopped broccoli!
Each serving contains 179 calories, 3.7 grams of fat, .7 grams of saturated fat, 48 mg. cholesterol, 455 mg. sodium, 17 grams of carb, .6 grams of fiber, 15 grams of sugar, and 19 grams of protein.
Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in food processor; blend to paste. Transfer spice paste to large bowl; chicken and rub to coat well, then sprinkle generously with salt and pepper.
Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once. Transfer chicken pieces and juices to shallow bowl.
6 cups coarsely grated peeled carrots (use a food processor)
6 tablespoons all purpose flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1/2 teaspoon ground black pepper
5 teaspoons finely grated peeled fresh ginger (You can use the refrigerated tube if you would like).
3/4 cup egg beaters
Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.
Heat griddle sprayed with cooking spray. Drop 1-2 tablespoon sized piles onto griddle. Cook at medium to low heat until browned on one side. Flip and repeat on the other side. These take a while to cook in the center, so you can leave them on the griddle while you make the rest of your dinner. These can also be pan fried in a little olive oil for faster cooking time.
1/3 cup fat free or reduced fat Italian dressing (or use Heart In Motion’s Italian Dressing Recipe)
1/8 cup slivered almonds
1/3 cup Parmesan cheese
1 tablespoon olive oil
salt
pepper
Directions
Heat a large, nonstick pan on the stove to medium/high heat. Add olive oil and zucchini. Salt and pepper zucchini to preference. Saute´ about 5 minutes, then add basil and finish cooking until zucchini has almost reached your desired level of doneness. Add Italian dressing and allow to simmer 3-4 minutes to thicken the dressing to create a sauce. Top with Parmesan cheese and slivered almonds, and serve.
Recipe makes approximately 6 servings. Each serving contains 78 calories, 5.3 grams of fat, 1.3 grams of saturated fat, 4.1 mg cholesterol, 5.3 grams of carb, 1.8 grams of fiber, 4.9 grams of sugar, and 4 grams of protein.
Combine Greek yogurt, pepper, salt, Laughing Cow, garlic salt, and cooked bacon in a microwave safe bowl. Microwave 15 seconds, then stir. Microwave another 15 seconds and stir. Only microwave 15 seconds at a time so yogurt does not cook. Stir until most of Laughing Cow cheese is integrated (there will still be pieces).
Combine chicken and cauliflower in a greased casserole dish. Microwave on high until hot. Mix in yogurt mixture and top with Parmesan cheese. Broil 1-2 minutes if desired to melt cheese, but not more. The goal is to warm the cheese but not cook the yogurt.
Makes 4 large servings. Each serving contains 228 calories, 7.7 grams of fat, 2.5 grams saturated fat, 73.8 mg cholesterol, 7.6 carbs, 2.9 grams of fiber, 4.9 grams of sugar, and 33.4 grams of protein
1/4 cup raspberry vinegar (can use balsamic, but raspberry is sweeter)
2 tablespoons Dijon mustard
1 teaspoon sugar
1 teaspoon olive oil
salt
pepper
Directions
Steam fresh or frozen green beans about 5 minutes in a large pot or until your desired level of crispness. Remove from pan and cover to keep warm. Add 1 teaspoon olive oil and onions to pan. Saute´ about 5 minutes or until onions are translucent. Add parsley, vinegar, and mustard and cook another minute. Add green beans back to the pan and mix well. Sprinkle sugar over green beans and mix again. Salt and pepper to taste.
Recipe makes approximately 5 servings. Each serving contains 56 calories, 1.2 grams of fat, o mg cholesterol, 10.4 grams of carb, 2.6 grams of fiber, 6.1 grams of sugar, and 1.5 grams of protein.