Recipes SKINNY ZUPPA TOSCANA SOUP | Easy Food & Drink

INGREDIENTS

• 1 1/4 pounds lean sweet Italian turkey sausage (or spicy if you prefer)
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 2 medium heads cauliflower, cut into florets
• 4 cups chicken stock
• 1 1/2 cup unsweetened almond milk (or milk of choice)
• 4 cups fresh kale, thinly sliced
• 1/2 cup freshly grated parmesan
• 4 ounces reduced fat or fat free cream cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 6 slices turkey bacon, cooked and crumbled

INSTRUCTIONS

1. Remove the casing off of the sausage, and cut each link half lengthwise, then cut into slices. In a medium sauté pan sprayed with cooking spray, add sausage, garlic, and onions. Cook over medium heat for 3-5 minutes, or until the sausage and onions turn lightly golden brown. Remove from pan.
2. Add cauliflower florets and chicken stock to the stockpot, and bring to boil, reduce heat to a simmer and cook until cauliflower is tender, 5 - 8 minutes.
3. Remove half of the cauliflower mixture and add to a blender, Make sure to add some of the broth to move the mixture around. Puree until smooth.
4. Add back to the pot and add the kale, parmesan, milk, cream cheese, salt, pepper and red pepper flakes. Heat through, until the cream cheese is melted. Do not boil.
5. Serve immediately with the bacon crumbled on top.

source : here

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Recipes ONE POT THAI QUINOA BOWL WITH CHICKEN AND SPICY PEANUT SAUCE | Easy Food & Drink

INGREDIENTS

• 1 tablespoon olive oil
• 1 small red onion, chopped
• 3 garlic cloves, minced
• 2 cups broccoli, chopped
• 2 cups sliced red cabbage
• 2 cups julienned carrots
• 1 cup uncooked quinoa, rinsed and drained
• 2 1/2 cups chicken stock
• 2 teaspoon ground ginger
• 1 1/2 teaspoon sea salt
• 1 1/2 teaspoon pepper
• 2 cups frozen edamame, thawed
• 2 cups precooked, chopped chicken
peanut sauce:
• 1/4 cup peanut butter
• 3 tablespoon water
• 3 tablespoon rice vinegar
• 1 tablespoon gluten free soy sauce
• 1 tablespoon honey
• 1/8 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground ginger
for garnish:
• handful cilantro
• 1/4 cup chopped peanuts

INSTRUCTIONS

quinoa bowl:
1. in a large skillet, heat olive oil over medium heat. add the red onion and sauté for 4-5 minutes, or until soft. add the minced garlic, and cook 30 seconds or until fragrant.
2. add the broccoli, red cabbage and carrots. stir and cook 1 minute.
3. add the quinoa, chicken stock, ginger, salt and pepper. stir well. cover and cook for 20 minutes.
4. remove lid and fluff. add the edamame and chicken. stir in and let cook 1 - 2 minutes, or until chicken is heated through.
to make the peanut sauce:
5. while quinoa cooks, mix all the ingredients for the sauce and stir well until completely smooth.
to serve:
6. in a bowl, add the quinoa mixture, top with peanut sauce, cilantro, and peanuts.

NOTES

*recipe modified july 2015 to fix the serving size to 6, reduced the chicken to 2 cups and chopped peanuts for the garnish to 1/4 cup.

source : here 

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Recipes TACO PALEO STUFFED SWEET POTATOES | Easy Food & Drink

INGREDIENTS

Potatoes:
• 4 - 4 ounce sweet potatoes (or 2 - 8 ounce sweet potatoes)
• 1 pound lean ground turkey (or lean ground beef or ground chicken)
• 2 tablespoons taco seasoning
• 1 cup cherry tomatoes, diced or salsa
• 1 avocado, diced
Optional Garnishes:
• Sliced Green Onions, Shredded Lettuce

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Poke potatoes with a fork. Place in preheated oven and bake for 45 minutes or until soft. (Cooking time will vary based on size of potatoes. If using larger potatoes, cooking time will be closer to an hour.)
3. Meanwhile, in a large skillet, add the ground turkey. Break up into small pieces as it cooks. Once cooked, drain excess fat, if needed. Season with taco seasoning. Stir to fully incorporate.
4. When potatoes or done cooking, remove from oven carefully as they will hot. Cut open top to let steam out. Top potatoes with taco turkey meat, chopped tomatoes or salsa and avocado. Add optional garnishes if desired.

NOTES

If you are short on time, you can cook the sweet potatoes in the microwave by poking then microwaving for 5-8 minutes, or until soft. This cuts the total time of this recipe greatly, making this an extremely quick meal option!

source : here

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Recipes CHICKEN ENCHILADA CAULIFLOWER RICE STUFFED PEPPERS | Easy Food & Drink

INGREDIENTS

• 1 tablespoon avocado or extra virgin olive oil
• 1/2 small red onion, chopped
• 16 ounces riced cauliflower
• 2 cloves garlic, minced
• Fresh Juice of 1 Lime
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups cooked chicken breast, diced
• 1 cup enchilada sauce
• 1 can (15 ounce) black beans, drained and rinsed
• 4 large bell peppers (I used red & yellow but use whichever color you like)
• 1 cup shredded cheddar
• Toppings:
• 1 medium Avocado
• Salsa
• Cilantro

INSTRUCTIONS

1. Preheat oven to 375 degrees F and grease a 9x13 inch baking dish with nonstick cooking spray. Set aside.
2. Heat the oil in a large skillet over medium heat.
3. Add the onion and saute until softened, 5 minutes. Add the cauliflower rice, garlic, lime juice, chili powder, cumin, salt, and pepper. Stir to combine. Then let cook until slightly softened, 2 - 3 minutes. (You don't want to fully cook it as it will continue to cook in the oven.)
4. Add the chicken, enchilada sauce, black beans, and stir to combine.
5. Divide the mixture between the peppers. Top with cheese. Cover with foil then place in oven and bake for 20 minutes. Remove foil and continue baking 10 minutes, or until cheese is melted and peppers are warmed through.
6. To serve, top with avocado, salsa and cilantro.

NOTES

*These serving sizes are rather large! If you wish, this dish can serve 8, 1/2 pepper each. Then serve with a side of brown rice! *To make dairy free, leave off cheese. They are still delicious that way! *To make paleo, leave out the black beans, and the cheese is your choice, if you choose to consume it.

source : here

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Recipes SLOW COOKER SHREDDED MEXICAN CHICKEN | Easy Food & Drink

INGREDIENTS

• 2 pounds chicken breasts
• 2 tablespoons coconut sugar
• 1/4 cup your favorite taco seasoning
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 can (14.5 ounce) fire roasted tomatoes
• 1 (4 oz.) can mild green chilies

INSTRUCTIONS

1. Place chicken into the bottom of your slow cooker.
2. Sprinkle with brown sugar, taco seasoning, salt and pepper. Top with tomatoes and green chilies.
3. Cook on low for 4 to 6 hours or high for 3 to 4 hours.
4. When chicken is done, remove chicken from slow cooker and place on cutting board. Let cool for a few minutes. Using two forks, shred chicken then place back into slow cooker to soak up the juices.
5. Serve!

NOTES

*Cook time will depend on size of chicken breasts used; longer for large and shorter for smaller.
*Feel free to drain chicken before adding to enchiladas, tacos, burritos as the meat is quite juicy. I like to store the chicken with the juices so it stays moist.

source : here

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Recipes HAWAIIAN TERIYAKI BOWL RECIPE | Easy Food & Drink

INGREDIENTS

• 1 (1 1/2 pound) Jennie-O Turkey Breast Tenderloin (or 1 1/2 lb chicken breasts)
• Honey Soy Sauce & Marinade:
• 1/2 cup soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar
• 1 tablespoons coconut sugar (or brown sugar)
• 2 tablespoon honey
• 3/4 teaspoon garlic powder
• 1 teaspoon ground ginger
• Slurry:
• 1 teaspoon cornstarch mixed with 1 teaspoon water
• Bowls:
• 3 cups cooked brown rice or quinoa
• 4 slices fresh pineapple
• 1/2 of red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 avocado, thinly sliced
• Sesame seeds, optional

INSTRUCTIONS

1. Marinade: In a small mixing bowl, whisk together the soy sauce, rice vinegar, coconut sugar, honey, garlic powder and ground ginger. Place half of the sauce in a big plastic ziplock bag. Reserve remaining sauce. Place the turkey tenderloins (or chicken) in the bag. Place in refrigerator and marinate for 8 hours.
2. Preheat the oven to 350 degrees F.
3. Place the tenderloins on a baking sheet and place in preheated over. Bake for 1 hour. OR if using chicken, bake for 25-30, or until internal temp of 165 degrees F is reached.
4. Slurry: Meanwhile, add the reserved sauce ingredients to a small sauce pan. Bring to a boil, add the slurry (cornstarch + water) and reduce heat to low. Whisk until thickened. Remove from heat.
5. Bowls: Prepare ingredients for bowls. Divide the cooked rice (or quinoa) between 4 bowls (3/4 up in each bowl). Top with the pineapple, peppers, green onion, and avocado.
6. When turkey has 10 minutes remaining, brush thickened sauce over tenderloins. Place back in oven to finish cooking.
7. When done, remove from oven. Slice into thin strips and divide between the 4 bowls. Garnish with sesame seeds, if desired.

NOTES

*If you are short on time, just coat the chicken then move onto the baking. It tastes great either way!

source : here 

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