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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Healthy Chicken Recipes Ingredients:
1 pound of chicken tenderloin (chopped into 1” cubes)
¼ – ½ cup of buffalo wing sauce (we enjoy Frank’s Red Hot)
2 cloves of garlic (minced)
1 tbsp olive oil
¼ tsp pepper

Instructions:
Preheat your oven to 450 degrees.

Trim your tenderloins into 1” cubes and cut away any fat from the chicken. In a bowl add chicken, minced garlic, oil, and pepper mixing until the chicken is coated. Add the chicken to an 8×8 baking dish and bake uncovered for approximately 20 minutes or until the chicken is cooked all the way through.

Once the chicken is cooked, place the cooked chicken in a separate bowl draining any excess juice and toss in the wing sauce to your liking. Serve will fresh carrots and celery to get the full clean eating effect without all the calories!

Nutritional Information is for 1 serving. The recipe yields 4 servings.
Calories 167.1
Total Fat 6.4 g
Saturated Fat 1.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.4 g
Total Carbohydrate 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 25.7 g

The post Healthy Buffalo Chicken Recipes – HASfit Healthy Dinner Recipe – Healthy Chicken Recipes appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Ingredients:
2 boneless skinless chicken breasts
1 cup almond flour
2 tsp garlic powder
¼ tsp paprika
¼ tsp pepper
2 eggs
1 tbsp almond milk
Non-stick cooking spray (if using foil)

Directions:
Preheat your oven to 350 degrees. Cube your 2 chicken breasts into 1” cubes trimming away any excess fat. Once you’ve completed that task, mix all of your dry ingredients in a bowl, whisking all of the ingredients together. In a separate bowl, combine the eggs and milk together whisking until the yolks are broken. Have your baking sheet lined with parchment paper or foil available, dredge a piece of cubed chicken in the eggs, transfer to the almond flour mixture covering all sides with the flour and place on your baking sheet. Bake the chicken for 20 minutes or until cooked all the way through. Enjoy your gluten free chicken nuggets with your favorite low fat dipping sauce, in a salad, or on their own!

Nutritional Information is for 1 serving. The recipe makes 4 servings.
Calories 300
Total Fat 18.0 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Total Carbohydrate 6.0 g
Dietary Fiber 3.0 g
Sugars 1.0 g
Protein 31.0 g

The post Healthy Chicken Nuggets – HASfit Healthy Chicken Recipes – Healthy Kids Recipe – Chicken Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

My mash-up of deliciousness is as follows:

2 cups steamed cauliflower rice
2 tbsp shredded fat free mozzarella mixed into the cauliflower
Chopped cilantro
1/4 cup herdez salsa
1/2 of a small Avocado (diced)
4oz pan fried flax tempeh (cubed)
Took me all but 10 minutes!

The post Mexican Mash-up Tempeh Recipe – Clean Eating with Claudia Healthy Dinner Recipes appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.