Last night I made a regular dish that’s been in rotation for quite some time and I cannot take the credit for this concoction. It’s a recipe by Sunny Anderson of the Food Network but I make modifications of my own to bring down the fat and calories. It’s a Tator Tot Pie made with sauteed vegetables, cheese, and ground meat of your choice! For the sake of this recipe, I’m using lean ground turkey because that’s what I used last night.

So here are the ingredients you’ll need for this crowd pleasing, healthified Sweet Potato Tater Tot Pie:

1 20 oz bag of sweet potato puffs (I use this brand)
1 pound of ground turkey (I used 90%)
2 TBS oil
2 tsp Worcestershire sauce
1/2 tsp paprika
2 TBS tomato paste
1/2 cup water
1/2 cup chopped onion
1 medium zucchini cut into large strips
1 red bell pepper also cut into strips
2 carrots peeled and grated
8 ounces of shredded low fat monterrey jack or cheddar cheese

FIRST! COOK YOUR TOTS ACCORDING TO PACKAGE INSTRUCTIONS AND SET ASIDE **Do not top the pie with frozen tots**

Next, preheat the oven to 375 degrees F.

1. In a large pan on medium-high heat, add the oil. Once your pan is HOT, add the turkey, Worcestershire sauce, paprika, a pinch of salt and a few grinds of pepper. Cook until the meat is browned.

2. Stir in the tomato paste and saute for a few minutes to intensify the flavor. Add the water and bring to a simmer. Season again and remove the mixture to a bowl with a slotted spoon, leaving the turkey juices in the pan.

3. In the same pan, add the onions and cook until almost tender. Then add the carrots, zucchini, bell peppers, a pinch of salt and a few grinds of pepper. Cook, tossing, until the vegetables are tender but still a bit crunchy, about 6 to 8 minutes. Remove from the heat.

4. In the bottom of an 8X8 casserole dish in this order, layer half of the turkey, pressing it down to level it, and then sprinkle half of the cheese evenly over the meat. Pour the remaining half of the turkey over the cheese and press down to level as well. Add the vegetables, followed by the remaining cheese; press to level. Top with the tater and bake until the edges on the tots turn golden brown, 25 minutes.

Modified from this recipe!

There you have it folks! This is a tasty recipe that Coach Kozak absolutely demolishes anytime I make it. Protein, complex carbs, and veggies…what more could you ask for?!

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I have been having a deep love affair with vegetables lately which is pretty strange considering I was mentally preparing myself for being the typical pregnant lady and downing cupcakes by the dozen. I do my best to squeeze veggies in my smoothies, cooking them down and adding them to my enchiladas, and earlier this week I made an awesome Shepherd’s Pie. Instead of using sweet potatoes or regular potatoes as the topping, I steamed cauliflower and butternut squash together and made a puree. This is a super simple recipe you’ll want to add to your weekly dinner rotation. We’re jazzing up lean ground turkey and packing enough vegetables to keep the turkey moist and adding tons of flavor.

Here are the ingredients you’ll need for your healthy ground turkey recipe:

1 lb lean ground turkey
1 cup frozen peas
3/4 cup low sodium broth of your choice
2/3 cup chopped carrots
1/3 cup chopped white onion
2 tbsp coconut oil
1 tbsp flour (I used Garbanzo flour but any flour will do)
2 tsp fresh chopped Rosemary
salt and pepper to taste

TOPPING
1 small head of cauliflower
1 cup frozen & chopped butternut squash
1-2 tablespoons butter
splash of milk

PREPARATION:
1) Start by separating the cauliflower from the head and steaming the florets stove top or in the microwave until fork tender. Add in the frozen butternut squash for the last 5-8 minutes or cook as directed on package instructions. Place the cauliflower & butternut squash in a food processor along with a tablespoon of butter and a splash of milk and process until a puree is formed. Add salt and pepper to taste and set aside.

2) Preheat oven to 400 degrees F. In a large pan, heat oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes.

3) Add turkey and cook, breaking up meat with a spoon, until browned, about 6 minutes.

4) Stir in flour and cook 3 more minutes. Stir in peas and rosemary.

5) Season with salt and pepper. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with more salt and pepper as desired.

6) Transfer to an 8X8 baking dish and spread cauliflower/butternut squash puree across the top of the turkey mixture. Bake uncovered for 25 minutes or until golden brown on top.

Coach Kozak loved this dish so much, he ate the entire dish in one night! After I had my portion of course. He even said he’d like to see me make this dish once a week because it was so flavorful and light.

This is an awesomely easy, low carb, and high fiber dinner that’s great any day of the week!

Nutrition Facts
6 Servings
Amount Per Serving
Calories 203
Total Fat 7.8 g
Saturated Fat 1.8 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.2 g
Total Carbohydrate 15 g
Dietary Fiber 5 g
Sugars 3 g
Protein 20 g

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Who does not love Lasagna?? I for one love it and have really fond memories of my mom making it as a little girl. The noodles, the cheese, the BEEF! Now let’s be real with one another, we all normally have more than one slice and load up on the cheese so we generally don’t think of lasagna as being healthy. This recipe I have for you is lightened up, packed with protein, and even has veggies in it! This is perfect after a busy day because from start to finish it is only 30 minutes to prepare.

We’ll be using ground lean turkey breast to bring down some of the fat and calories as well as adding in some super nutritious kale and squash. Who doesn’t love the opportunity to sneak in some greens? I even made this for my visiting nephews once and they gobbled it up. Best part is, no need to get the oven involved as this is a one skillet meal except for the fact that you’ll just need to boil the lasagna noodles in a separate pot. Ok, so technically it’s 2 but who cares, it’s fantastically delicious.

Here is what you’ll need for your protein packed turkey lasagna (choose organic when possible):

1 lb lean ground turkey
7 lasagna noodles (about 1/2 a box)
1 jar of low sodium pasta sauce
1 cup chopped kale
1/3 cup small chopped zucchini
1/2 cup cottage cheese
1/2 cup finely shredded Italian cheese blend
2 tbsp grated Parmesan cheese
1 tsp dried basil
1/2 tsp dried parsley
pinch of red pepper flakes (optional)

Preparation: Start by boiling your lasagna noodles according to package instructions. To prevent over cooking, reduce cooking time by about 2 minutes. These are the noodles I used….

While the noodles are cooking, heat a skillet over medium heat and add oil to coat the bottom of the pan, I always use coconut oil but any healthful oil will work. Add the turkey to the hot skillet and cook until browned. Once the turkey is browned, add in the basil, parsley, red pepper flakes and combine.

To the seasoned and browned turkey, add the entire jar of pasta sauce to the skillet. Add a bit of water if the turkey and sauce is thick just to thin it out a little bit.

Allow the sauce and turkey to simmer for about 2 minutes on a medium/low heat and add in the chopped kale and zucchini. Continue simmering for an additional 5 minutes to allow the kale and zucchini to soften.

After the veggies have softened and the kale has wilted, add in the cottage cheese and grated Parmesan cheese and mix in completely to the turkey. While that simmers away, drain your cooked noodles and chop each lasagna piece into 1/4’s like so….

Once cut into pieces, add the noodles to the top of the turkey sauce…

Last step before you’re done, fold in the noodles gently to the turkey sauce and top with finely shredded Italian blend cheese or any cheese of your choice.

Next, serve it up and devour! I paired our skillet lasagna with a fresh cucumber and tomato salad with balsamic vinegar and a bit of olive oil but a great big green salad works just as well. You can never consume too many veggies. 🙂

I totally love this recipe because it comes in at less than 400 calories per serving and each of those servings boasts 27 grams of lean muscle building protein. It’s even better the next day so pack it up for lunch. I hope you enjoy this recipe as much as the Kozaks do.

Nutrition Facts
6 Servings
Amount Per Serving
Calories 329
Total Fat 7g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.2 g
Total Carbohydrate 39g
Dietary Fiber 3g
Sugars 7g
Protein 27g

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Mexican food is a big favorite of mine and these days it’s reserved for more of a cheat meal than an every other day thing. Over the past few months I’ve experimented enough to make healthier versions of some of my Tex-Mex favorites. For dinner one evening I was craving shredded chicken tacos! I’d seen my grandma make this a hand full of times and figured I could play with some spices and see how it goes. Now this recipe has been experimented on a few times already and I’ve found this to be too delicious not to share. Here’s what you’ll need:

2 boneless skinless chicken breasts
1 8oz can of tomato sauce
1 tsp Apple Cider Vinegar
1 large clove of garlic (minced)
2 tsp chili powder
1/2 tsp ground cumin
1/2 small onion chopped
1 tsp dried oregano
1/2 tsp honey or coconut sugar
salt and pepper to taste

Preparation: In a bowl, combine the tomato sauce, ACV, garlic, chili powder, cumin, oregano, sugar, salt and pepper. Mix until all of the ingredients are well combined.

In a large skillet, bring 1 tablespoon of coconut oil to a medium-high heat and add the chopped onions. Cook the onions until fragrant and until they begin to soften, about 4-5 minutes.

Next, add the two chicken breasts in a single layer to the skillet and cook on each side for 3-4 minutes depending on the thickness. Add the the tomato sauce mixture to the skillet and bring it to a rapid boil. Cover the pan, lower the heat to low and simmer for about 20 minutes or until the chicken is fully cooked.

After the 20 minutes, transfer the chicken breasts to a plate and shred using a fork. Once shred to your liking, transfer the chicken back to the sauce allowing the chicken to soak up the sauce for the next 5 minutes or so.

Serve the chicken in tacos, make a quesadilla, or even a burrito bowl! I topped my tacos with homemade guacamole, plain Greek yogurt, chopped spinach, and a sprinkle of cheese. Then devour!

Nutrition Facts
4 Servings
Amount Per Serving
Calories 132
Total Fat 1 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 4 g
Protein 23 g

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For some particular reason lately I’ve really been craving chicken. I’m not sure about you but I’ll go through periods where chicken grosses me out and I won’t touch it however lately…I want it everyday.

Although it’s pricier, I now only purchase organic chicken and I’ll tell you a little story about why. During wedding planning last year I was busy and relied on those ready made rotisserie chickens at the store to feed Coach Kozak because he eats like a teenage boy. While picking at the last of the chicken, he flipped over the mostly eaten bird and discovered to his disgust a third wing. Yes, a THIRD WING! While some people may see that as a total bonus, lol, Coach was on the verge of vomiting.

Mass production of chicken plus the demand for bigger and meatier birds, you get birds pumped with steroids, growth hormones, not to mention antibiotics because they’re prone to more illnesses because of their close quarters. No thank you! Since then, it’s been organic free range chickens all the way.

Anyhow, back to my recipe, it’s no surprise that I like a little spice in my life as I know I’ve mentioned it in previous posts. I knew I wanted a spice rubbed chicken and decided on cayenne with a little avocado salsa right on top! Here’s what you’ll need for your fast and healthy chicken dinner recipe:

1 lb boneless skinless chicken breasts (buy organic when possible)
2 medium sized avocados
1/2 cup salsa of your choice
2 tbsp coconut oil
2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp Himalayan pink salt
1/4 tsp pepper
cilantro to garnish

Preparation: Start by trimming away all the fat from your chicken breasts. In a bowl, combine the cayenne, chili powder, garlic, salt and pepper to make your rub. Now rub the spices on both sides of chicken breasts until all pieces are coated.

Place a skillet on medium high heat and add the coconut oil in the pan and allow it to melt. Once the skillet is hot, add the chicken to the pan and cook on each side for 8-10 minutes depending on the thickness of your chicken breasts.

While that’s cooking, half and dice your avocado and place it in a bowl. Add in the salsa and fold the ingredients together gently so the avocado doesn’t get mushy. *If you don’t have salsa, you can always dice onion and squeeze lime juice on top of your diced avocado and add salt and pepper to taste.*

You know your chicken is done when poked with a fork and the juices run clear. I plated my chicken on a bed of leftover quinoa I had in my fridge and top it with your avocado salsa mixture. Garnish your lovely plate with chopped cilantro and your dinner is done. Buen Provecho!

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I grew up frequenting Mexican restaurants and at home rice, beans, and picadillo (minced meat) were staples in my diet. Oh and don’t forget the flour tortillas! Needless to say, Latinos are not known for being naturally fit. Since my eating habits have dramatically changed since then I’m having to be more creative when it comes to enjoying some of my favorite Tex-Mex dishes.

If you caught my parents and me on a Sunday after church we were probably at a Tex-Mex restaurant. My favorite was always the enchiladas. Didn’t matter if it was chicken or beef nor if it was sour cream sauce or the red chile sauce, I was all over it!

Did you know that a beef enchilada plate could set you back about 1,100 calories? Or that it can pack 2800 mg of sodium, 66 g of total fat, and 115 g of carbohydrates?? Ugh!

One night I’d had a pound of lean ground beef thawed and decided I was in the mood for enchiladas. My fridge is always stocked with these ingredient items listed below so I knew I could pull it off. Here’s what you’ll need for healthy beef enchilada recipe:

1 lb lean ground beef (grass fed if possible)
8 high fiber tortillas (I used La Tortilla Factory brand)
1 10oz can of diced tomatoes (I used Rotel)
1 cup chopped spinach
1/4 cup chopped onions
1 clove of garlic minced
1/2 cup organic Mexican blend shredded cheese
1 tsp coconut oil
1 tsp dried oregano
1/2 tsp cumin
1/4 tsp chili powder
salt and pepper to taste

Preparation: On medium high heat, in a medium sauce pan add the coconut oil and allow it to melt and cover the bottom of the pan. To the pan add the chopped onions and cook for about 2 minutes.

Next add in the garlic and cook for about 30 seconds or just until fragrant. Next add in the beef and brown it. While the beef is browning add in the seasonings and mix. Once the meat is browned, add in your spinach and cook until just wilted. Remove the pan from the heat.

To warm your tortillas and make them pliable heat them in a skillet or directly on the stove (if you’re careful) on a medium low heat. Fill the tortilla with about 1/4 cup of picadillo meat and arrange on one side of the tortilla. Roll the tortilla tightly and place in an 8X8 casserole dish and continue until all the meat is gone.

Once in the casserole dish, spoon the diced tomatoes on top evenly over all of your rolled enchiladas and top with cheese. Bake at 350 degrees uncovered for about 15 minutes or just until cheese is melted.

As you may notice I topped my enchiladas with homemade guacamole, a dollop of plain Greek yogurt, and cilantro. I also added 1/2 cup of refried black beans on the side, no rice. 🙂 I totally love making these enchiladas because it definitely takes care of my craving. If you guys don’t like beef, use ground turkey or even ground chicken whatever it is that you like, just remember to have fun in the kitchen!

Nutrition Facts
4 Servings
Amount Per Serving = 2 enchiladas
Calories 352
Total Fat 15 g
Saturated Fat 5 g
Cholesterol 72 mg
Sodium 773 mg
Potassium 260 mg
Total Carbohydrate 24 g
Dietary Fiber 15 g
Sugars 1 g
Protein 39 g

The post Healthy Tex-Mex Enchiladas-Baked Enchiladas appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Back when I used to eat anything I wanted, Italian food was usually always on the menu and I don’t mean pizza. I was always a pasta and potato girl and boy did it show in the way that I looked. The one thing about pasta is because of the lack of fiber, you’ll more than likely be hungry within a couple of hours.

These days, I buy a large spaghetti squash to sub in as my “pasta”. It’s incredibly easy to make, just follow these simple steps:

• Carefully cut it length wise and scoop out the seeds until hallow.
• Preheat your oven to 375 degrees and spray each side of the spaghetti squash with a non-stick cooking spray.
• Lay face up on parchment paper or a foil lined baking sheet and bake for 40-45 minutes. Remove from heat and allow to cool.
• Once cooled, take a fork and scrape out the strands. Cover the strands and set aside.

Now this time around I wanted something different than just meatballs with my squash and since I had chicken cutlets already thawed in the refrigerator, I decided to take a stab at making a gluten free Chicken Parmesan.

Normally chicken parm is heavily breaded with either white bread crumbs or wheat bread crumbs but I decided to go a different route. I decided to use almond flour and flax plus regular Italian seasoning and it was a SUCCESS! They chicken was moist, juicy, and most importantly flavorful. Here’s what you’ll need for your gluten free Chicken Parmesan:

4 chicken breast cutlets (fat trimmed)
1 egg
1 jar pasta sauce of your choice
½ cup almond flour
¼ cup grated parmesan cheese
¼ cup shredded mozzarella cheese
2 tbsp ground flax meal
1 tbsp milk of your choice
½ tsp dried oregano
½ tsp dried basil
Salt and pepper to taste

To begin, Preheat oven to 400 degrees. Trim the fat from your cutlets and tenderize until the cutlets are evenly about 1” thick.

In a bowl combine the almond flour, Parmesan cheese, ground flax, oregano, basil, salt and pepper and mix until well combined. In a separate bowl combine the egg and milk to create your egg wash.

Dredge your chicken through the egg wash and move to the flour mixture until the chicken is well coated on each side. Place in a baking dish sprayed with a non-stick cooking spray and continue the process until all of the chicken is coated.

Bake for 20 minutes, flip and continue baking for an additional 5 minutes. Remove the chicken from the oven and spoon about a tablespoon of sauce on top of the chicken and sprinkle 1-2 tablespoons of shredded mozzarella on top.

Place back in the oven and continue baking for an additional 5 minutes or until cheese is melted. Second option: broil on low for about one minute or until cheese is melted.

Take about 1 1/2 cups of spaghetti squash and ladle about 1/2 cup of pasta sauce on top. Then place your chicken on top and dig in! The Chicken Parmesan plus the spaghetti squash comes in at 360 calories, 34g of protein, 25g of carbohydrates, and 7g of filling fiber!

Nutrition Facts for Chicken Parmesan only
4 Servings
Amount Per Serving
Calories 297
Total Fat 13 g
Saturated Fat 2.7 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.9 g
Total Carbohydrate 10g
Dietary Fiber 4g
Sugars 3g
Protein 33g

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Back in my home kitchen after being away for 10 days is such a great feeling. Don’t get me wrong I enjoy having someone else cook for me but after awhile, I just rather do it myself since I know what goes into my food. I’m a HUGE burger fan! You can almost always throw anything in between two buns and rest assured I’m drawn like a moth to flame. Now, the last few times I’ve noticed that when consuming red meat, my energy is ZAPPED and I could use a long nap. Because of this I’ve almost completely cut it out of my diet aside from the occasional treat burger. On my grocery haul I picked up a pound of lean ground turkey a knew I had Ezekiel sprouted grain hamburger buns in the freezer.

The boiler setting on your oven, do you ever wonder what it does? Think of it as an upside down grill. You’re exposing your food directly to very high heat, which works great for quick-cooking thin cuts of meat and some kinds of vegetables. Most broilers are located at the top of your oven and require that you move the oven rack about 4-6 inches from the broiler. There are also usually only 2 settings, High and Low. This method cooks quick and your food can be done cooking within 5-10 minutes so it’s important not to turn your back for too long.

Now for your easy broiled turkey burgers, here’s what you’ll need:

1lb lean ground turkey
1/4 cup chopped onions
2 tablespoons chopped fresh parsley
1 tablespoon coconut oil
1/2 tsp chili powder
1/4 tsp onion powder
2 cloves of garlic (minced)
1/4 tsp of both salt and pepper

Preparation: Allow your broiler time to heat and set on high. Mean while, in a bowl combine your turkey and all of the ingredients listed.

Mix until all of the ingredients are well combined and allow to sit for 10 minutes giving the flavors a chance to marry together. Once that’s done, form 4 medium sized patties and place them in a shallow baking dish lined with foil.

Place the dish in the oven and cook on one side for 5-7 minutes. Remove, flip, and continue cooking for an additional 5-7 minutes or until clear juices run when the burgers are poked with a fork.

For the buns, I switched my broiler to the LOW heat setting and placed a bit of pepper jack cheese on one side of the bun. Broil for approximately 1 minute or just until cheese is melted. WATCH OUT because the buns can easily burn if not monitored!

Now, ketchup on a burger is sacrilegious in my book unless you add Sriracha. So I mixed equal parts organic ketchup and Sriracha and placed it on the non cheese side of my bun. Top it off with some pickles, greens (mine where on the side) or whatever else may suite your tastes and go to town!

Nutrition Facts are for 1 burger to include bun only
1 Serving
Amount Per Serving
Calories 346
Total Fat 8.5 g
Saturated Fat 4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Total Carbohydrate 35 g
Dietary Fiber 6 g
Sugars 0.5 g
Protein 35.2 g

The post Spicy Broiled Turkey Burgers – Easy Turkey Burger Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Who doesn’t love pizza?! If you don’t, then there is something seriously wrong with you.

So when my brother was here he had a serious pizza itch that needed to be scratched. So as we all know, I’ve done a couple of variations of the cauliflower pizza crust and knew that wouldn’t be enough to feed us all. Between my brother and Coach Kozak, forget it, grocery bill has definitely gone up.

So I had a thought….if we can make cookies with chickpeas, what about a pizza crust?? I had chickpeas on hand and also had garbanzo flour that I wasn’t too sure what to do with yet. So I made my cauly/coconut flour crust and also the chickpea pizza crust for a Sunday Pizza Night!

So here’s the breakdown of the ingredients you’ll need for this chickpea pizza crust recipe:

1 15oz can of chickpeas (drained and rinsed)
1 1/4 cup of garbanzo flour
3 tablespoons ground flax seed
6 tablespoons water
1/2 tsp dried basil
1/2 tsp parsley
1/4 tsp of pepper and salt
1-2 minced cloves of garlic

So to begin, mix the ground flax and water together and set aside for about 10 minutes to thicken. Also, preheat your oven to 425 degrees.

While the flax seeds are doing their thing, combine the chickpeas, flour, garlic, and 1/2 cup of water and blend until totally combined. I had to open mine and scrape down the sides of the processor to make sure everything is well combined. In total, I processed for about 1 minute.

Next, I removed the thick batter and placed it in a bowl. I then folded in the ground flax, dried basil, dried parsley, salt/pepper until all of the ingredients are well incorporated.

Place a piece of parchment paper on a pizza stone or sheet and place the thick batter on the parchment paper. The batter will be sticky but that’s ok!

Next, wet your hands (to prevent sticking), and flatten the batter out into a round pizza shape and until the batter is about 1 inch thick.

Bake the crust for 15-20 minutes or until a light golden brown.

Next comes the fun part! Add the toppings of your choice…

Since this was my brother’s thing, I let him go nutso on the toppings. He added vegan mozzarella cheese, bell pepper, onion, mushrooms, tomatoes, pepperoni (no longer vegan), and serrano peppers because he can’t eat anything without burning off his taste buds.

Once your toppings are on, bake for an additional 12-15 minutes or until cheese is melted and veggies are roasted!

I had a couple of bites from the pizza and it was delicious. What I liked about it was that it was extremely filling so eating two slices is totally satisfying. We of course made an incredible salad to accompany our healthy pizza and enjoyed every bite.

This pizza is super high in protein coming in at 7 grams per slice and also high in filling fiber! Nutrition facts only account for the crust so be sure to include your toppings for a more accurate count. Enjoy!!

Nutrition Facts
8 Servings
Amount Per Serving
Calories 143
Total Fat 2.7 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.1 g
Total Carbohydrate 24.1 g
Dietary Fiber 6.2 g
Sugars 1.9 g
Protein 7.0 g

The post Chickpea Pizza Crust – High Protein Pizza Crust appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

My brother is in town and is currently staying with us. We’re documenting his stay with us as he’s learning to be more healthy and is wanting to make a change. One of his assignments while he’s here is to learn how to cook for himself and I’m not talking fried turkey. I want him to know that delicious food is easy to make and not that hard, it just takes a little effort. He’s got plenty of diet restrictions having to be on a renal/diabetic diet but I won’t let that stop us from eating flavorful food.

Our first dish to take on together is stuffed bell pepper but with a Mexican twist. I wanted to use ingredients and flavors that my brother is most familiar with and used to eating. You’ll have to excuse the serrano chiles in this dish and just completely omit them or substitute them with a less spicy pepper.

Here’s what you’ll need for your healthy stuffed bell pepper:

1 pound cooked lean ground turkey or chicken
3 organic green bell peppers
1/2 cup salsa of your choice (we used a tomatillo salsa)
1/2 cup onion
1/2 cup cooked quinoa
1/4 cup chopped cilantro
1-2 jalapenos (chopped and deseeded)
1 flax egg (1 tbsp of flax & 3 tbsp of water) or egg
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 tsp cumin
Sprinkle of shredded cheese on top (optional)

Preheat oven to 350 degrees Fahrenheit. Prepare peppers for stuffing by removing stems, membrane & slicing in half lengthwise.

Blend together the quinoa, turkey or chicken, flax egg, 1/2 cup salsa, herbs and spices. For the herbs and spices, I blended them together in the food processor before adding them to the cooked ground chicken.

Evenly divide meat mixture into six portions & stuff pepper halves and sprinkle a bit of cheese on top. Place in a baking dish sprayed with non-stick cooking spray.

Add 2 tablespoons water to bottom of baking dish. Bake covered for 45 minutes or until cheese on top melts. Allow to slightly cool and serve.

Nutrition Facts
6 Servings
Amount Per Serving
Calories 225.1
Total Fat 9.7 g
Saturated Fat 2.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.3 g
Total Carbohydrate 16.7 g
Dietary Fiber 2.6 g
Sugars 1.5 g
Protein 17.4 g

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