Turkey Sloppy Joes

Nutritional Value per sandwich:

calories: 300
total fat: 8.62
    sat: 1.75
    poly: 1.65
    mono: 2.51
sodium: 675
carbs: 31.6
fiber: 3.4
sugar: 10.5
protein: 18.4

We made this with sweet potato fries.

This makes 6 sandwiches

Ingredients:

1 lb. ground turkey
1/2 c. onion, chopped
8 oz. tomato sauce, no sodium added
1/2 c. ketchup
1/4 c. barbecue sauce
1 tsp. chili powder
1 tsp. vegeta
1/2 tsp. black pepper
1/4 tsp. kosher salt
1 tsp. hot pepper sauce (or to taste)
6 wheat buns, split, toasted
lettuce and onions

Directions:

1. In a large skillet combine turkey, onion, and black pepper. Cook on medium-high heat until the turkey is no longer pink.

2. Stir in tomato sauce, barbecue sauce, chili powder, and hot pepper sauce. Simmer for 10 minutes. Stir occasionally until thickened.

3. To toast buns: turn oven to broil. Place buns on a baking sheet and toast until golden brown, turn over to brown the other side as well. Make sure to watch the buns carefully and don't let them burn.

4. Divide the meat between the buns, top with lettuce and onions.

Turkey Meatloaf Muffins

I don't think I've ever had meatloaf before, but the idea of a loaf of meat really doesn't sound that appetizing to me.

Since we are eating healthy we are switching out turkey for all of our ground meat recipes and so far we have had great success with it.

The turkey was moist, flavorful, and it made me feel better that it was good for me!

The advantage of doing the muffins is that they are perfectly portioned controlled for you. Each person gets 2 muffins.

Serves 4


Per Serving:
Calories: 238
Total fat: 11.4g
     sat-3.1g
     poly-2.5g
     mono-3.75g
Sodium-190mg
Carbs-8.7g
Sugar-1.9g
Protein-21.7


Ingredients:

1 lb. ground turkey
1 egg
3/4 c. old fashioned oats
2 Tbsp. Worcestershire sauce
1/2 c. onion, chopped
2 cloves garlic, minced
1/4 c. fresh parsley
1 Tbsp. vegeta
1 Tbsp. Dijon mustard
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/2 c. ketchup

Directions:

1. Preheat oven to 375.
2. Combine all ingredients except ketchup in a medium bowl. Mix ingredients well.
3. Spray a muffin tin with cooking spray. 
4. Divide meat mixture between 8 muffins. Press down.
5. Brush the tops with ketchup. 
6. Bake for 25 minutes at 375. Increase the temp to 475 and bake for 10 minutes or broil for 5 minutes to brown the meatloaf. 

Chocolate Strawberry Jam Oatmeal Bars

This recipe doubles well.

Makes 6 bars.

Ingredients:

1/2 c. butter, softened
1/2 c. brown sugar
1 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. quick oats
1/2 c. strawberry jam
1/2 c. chocolate chips

Directions:

1. Preheat oven to 400.

2. In a medium mixing bowl: cream the butter and sugar together (with a hand mixer). Add flour, soda, salt. Mix on medium for 2 minutes until well combined.

3. Stir in oats.

4. In an 8x8 pan, press 1/2 cup of mixture down with your fingers. Add a layer of jam and top with chocolate chips. Top with the rest of the oat mixture. Press down.

5. Bake 30 minutes. Let cool before cutting.

Healthier Shrimp Scampi

Nutritional Value Per Serving:

• 342 calories
• 14.5 g total fat
• 3.6 g saturated fat
• 5.2 g polyunsaturated fat
• 1.3 g monounsaturated fat
• 154 mg sodium
• 35.5 g carbohydrates
• 23 g protein

4 small servings

Ingredients:

2 c. uncooked whole wheat penne pasta
3 Tbsp. I Can't Believe It's Not Butter, divided
1 tsp. vegetable oil
1/2 c. onions, diced
3 cloves garlic, minced
1/2 tsp. black pepper, divided
1 1/2 tsp. vegeta, divided
1/2 lb. shrimp, cleaned, cooked
1/2 tsp. crushed red pepper flakes
1/4 c. white wine or chicken stock
1 lemon, juice of
3 Tbsp. parmesan, reduced fat
1/4 c. fresh parsley, minced

Directions:

1. Cook pasta according to the package directions.

2. Heat 1 Tbsp. of butter and vegetable oil in a large skillet on medium high heat. Saute onions and garlic for 3 minutes. Add 1/4 tsp. black pepper and vegeta.

3. Season shrimp with 1/4 tsp. black pepper, red pepper flakes, and 1/2 tsp. vegeta. Increase the skillet to high and add shrimp. Saute 2 minutes. Add wine and let cook on high for 4 minutes.

4. Turn heat off and add lemon juice, parmesan, and parsley. Serve!

Spicy Grilled Zucchini

If you don't want these to be spicy leave out the cayenne pepper.

Serves 2

Ingredients:

• 1 large zucchini, cut 1/4 inch rounds
• 2 tsp. vegetable oil
• 1/2 tsp. black pepper
• 1/2 tsp. vegeta
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. kosher salt
• 1/4 tsp. cayenne pepper

Directions:

1. Toss the zucchini rounds in the oil and coat well. Add all of the seasonings, make sure to cover all of the pieces evenly.
2. Skewer the zucchini rounds on a metal skewer or on soaked bamboo skewers.
3. Grill on high, 3 minutes on each side.

Actually Tasty Turkey Burgers

Day 2 of eating healthy!

If you read my previous post you know that Jared is going back to the gym to train for his next fight. Chloe and I go with him and watch him train for an hour. We take pictures of him and try to get him in silly poses :)

Chloe is always a good girl and just watches the other people there or plays with her toys. She just loves it.

After class tonight we made some yummy turkey burgers. They were juicy, tender, and sooo flavorful.  I got the sun-dried tomatoes in the bulk section in our regular grocery store (hy-vee) and the 5 of them just cost 30 cents!

I just recently discovered the bulk section. Everything is cheaper there, it's awesome! It has a lot of healthier foods there as well. I think I could spend all day in there. The best part is that you can buy as much or as little of an item that you want. No need to get 3 lbs. of something when you just need 1 Tablespoon! Ok, I could go on all day on this!

Please try the turkey burgers! They do NOT taste healthy but they are. :) Don't have any mayo or cheese with it to keep it even healthier.


We had these with spicy grilled zucchini.

NUTRITIONAL VALUE per burger: (estimated) using choosemyplate.gov... this is without cheese or mayo.

Total calories: 242
protein- 21 g
carbs- 14 g
fiber- 3 g
total fat-11 g
saturated fat- 3 g
monounsaturated fat- 4 g
polyunsaturated fat- 3 g

Food Groups	Limits
Grains ½ oz. Vegetables ½ cup(s) Protein Foods 2½ oz.	Empty Calories* 39  Solid Fats 34 Calories Added Sugars 4 Calories  Saturated Fat 3 g  Sodium** 674 mg

Yields 4 burgers

Ingredients:

1 lb. ground turkey
5 sun-dried tomatoes, minced
1/4 c. fresh parsley, minced
1 small onion, minced
2 cloves garlic, minced
2 Tbsp. black olives, diced
1 egg
1/4 c. whole wheat breadcrumbs
1 Tbsp. soy sauce
1 tsp. sriracha
1 tsp. vegeta
1/4 tsp. kosher salt
1/4 tsp. black pepper

For burger assembly:
whole wheat buns
tomato
onion
lettuce
mozzarella cheese
mayonnaise

Directions:

1. Combine all ingredients and mix together. Let rest in the fridge overnight or form into 4 burger patties right away. 
2. Grill on high 6 minutes on each side or until no longer pink in the middle. Add cheese and let melt, about 1 minute.
3. Split buns in half and toast on the grill for about 30 seconds on each side. 
4. Make the burgers with the suggested toppings or anything else you want!

Simple Side Salad

Ingredients:

1 small head red leaf lettuce, bite sized pieces
1 small red onion, sliced
1 tomato, sliced
2 Tbsps. distilled white vinegar
1 tsp. olive oil
1 tsp. kosher salt
1/4 tsp. black pepper

Directions:

Combine all ingredients right before serving. Eat right away.

Spicy Turkey Chili

Well Jared decided to have one last fight. You know...one of those MMA cage fights? His last fight was 3 years ago and I told him it was OK to do one more.

Soooo that means that we have to eat healthy!!!

I think eating healthy is difficult because there are sooo many yummy and fattening things out there. Oh and cause I love carbs. They will be the death of me.

You can expect a lot of healthier recipes on this blog as I'm helping Jared by feeding him healthy AND delicious meals.

What's the point of eating healthy if it tastes like crap? No thank you!

This turkey chili was divine. I swear I would have never known it wasn't beef if I didn't prepare it.

If you want to tone down the spiciness level leave out the seeds in the jalapeno pepper and leave out the chipotle peppers.

We paired it with a fresh side salad.

Let me know how you like it!

Ingredients:

• 1 lb. ground turkey
• 2 tsp. vegetable oil, divided
• 1 tsp vegeta
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/4 tsp. kosher salt
• 1 jalapeno, minced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 Tbsp. chipotle peppers in adobo sauce, minced
• 2 tsp. vegeta
• 1 tsp. kosher salt
• 1 tsp. sriracha
• 1/2 tsp. chili powder
• 1/2 tsp. oregano
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/4 tsp. cumin
• 15 oz. canned green beans, drained, rinsed
• 15 oz. canned kidney beans, drained, rinsed
• 15 oz. canned black beans, drained, rinsed
• 28 oz. crushed tomatoes, Italian style
• 28 oz. water

Directions:

1. In a large saucepan heat 1 tsp.vegetable oil on medium-high heat. Add the turkey and the next 5 ingredients. Break up the turkey with a wooden spoon. Cook until the turkey is browned, about 8 minutes.

   2. Place the turkey mixture into a small bowl and reserve for later. 

   3. In the same saucepan heat the remaining 1 tsp. of oil on medium-high heat. Add the onions. Saute       4 minutes. Add the garlic and chipotle peppers and saute for 5 minutes. 

     5. Add the rest of the ingredients as well as the turkey  meat. 

     6. Bring to a boil, then cover and let simmer for 30 minutes.

Chicken Tamales

Hi :) I've never eaten a tamale before... I'm not sure how popular they are but my husband says he loves them. I was having a hard time finding a recipe that I wanted to make because honestly I had no idea what I was looking for...

I basically made up my own recipe for the filling. The masa recipe I found somewhere but added all of the seasonings. 

I know it's confusing that I'm using beef broth for chicken but it tasted great that way. I think it adds a little more dimension in the flavors.

If you want you can make more masa. I had chicken filling leftover and I was out of the masa. 

The tamales turned out awesome! The filling was great, it didn't have a lot of spicy heat so I think I will add more next time. The masa was awesome! It had great flavor and I couldn't get enough of it!

We had it with spicy refried beans and Spanish rice. (I cooked the rice in the leftover beef broth from the filling)

This made 12 tamales for me. 

Masa:

2 c. maseca

10.5 oz. beef broth

2/3 c. lard or shortening

1 tsp. baking powder

1 tsp. black pepper

1 tsp. vegeta

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1/4 tsp. kosher salt

Chicken Filling:

1 lb. chicken breasts

• 1 tsp. vegetable oil
• 1 tsp. vegeta
• 1/2 tsp. black pepper
• 1/4 tsp. kosher salt
• 1/4 tsp. cayenne pepper

1 large onion, diced

3 cloves garlic, minced

10.5 oz can black beans, drained, rinsed

1 Tbsp. chipotle peppers in adobo sauce, optional

3 c. beef broth

1 Tbsp. vegeta

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1/2 tsp. kosher salt

1 lime, juice of

1 bunch cilantro

12 corn husks

Directions:

For the masa: 

1. Beat shortening with a few Tablespoons of the beef broth in a large bowl until creamy. Add the rest of the broth and all of the seasonings. Blend in the maseca and the baking powder just until it comes together. It will be crumbly. 
2. Soak the corn husks in hot water for 30 minutes. They should be pliable. 

For the filling:

1. Season chicken with vegeta, salt, black pepper, and cayenne pepper. In a large saucepan heat oil on medium-high heat. Sear chicken just until golden brown on each side. Set aside.
2. Add onions and garlic to the pan. Saute 4 minutes. Add all of the seasonings and chipotle peppers. Saute 3 minutes.
3. Add the rest of the ingredients and the chicken. Bring to a boil. Reduce to simmer, cover, and let simmer 30 minutes. 
4. Shred the chicken with 2 forks or dice into small pieces. 
5. Drain the veggies from the beef broth. Use the beef broth as a base for rice or save for another use.
6. Combine the veggie mixture and the shredded chicken.

To assemble Tamales:

1. Pat dry the corn husks. Make 1/4 inch long strips of the corn husks for later. 
2. Place the husk on a clean working surface. Play the wide end towards you. Place a heaping tablespoon of masa on the husk. Spread around into a thin layer. 
3. Add a heaping tablespoon of the filling in the center of the masa. 
4. Fold each side upwards and make the masa sides come together so that they are touching. Fold the sides of the corn husk onto one side. 
5. Fold the narrow side of the corn husk over the tamale. Hold in place, and tie with a strip of corn husk. 
6. Repeat until all of the tamales are assembled.
7. In the same large saucepan that the chicken was cooked in: add about 1 inch of water. Place a metal vegetable steaming basket in the pan. Bring to a boil, then reduce to simmer. Add the tamales, sealed side down. The tamales should be standing up as much as possible.
8. Cover, and let steam for 1 hour. 

Pie Crust

I just recently discovered this recipe and I love it! It was super easy and my favorite part is that you can use it right away! Most pie crust doughs you have to let chill for an hour... Ugh, I hate waiting! When I decide to make pie it's usually a last minute thing.... This is Ree Drumond's recipe, aka The Pioneer Woman. 

Ingredients:

3 c. all-purpose flour

1 tsp. salt

1 1/2 sticks of cold unsalted butter, diced

3/4 c. vegetable shortening

1 egg, lightly beaten

5 Tbsp. cold water

1 Tbsp. white vinegar

Directions:

1. Combine flour and salt in a large mixing bowl. 
2. Add butter and shortening. Use a pastry cutter or a fork to break up the butter and combine the mixture. This takes 3-4 minutes.
3. Add egg.
4. Add water and vinegar.
5. Gently combine together. This makes 2 pie crusts. 
6. Divide dough into half, roll each out to 9 inches. 

Note: I have had success with only making half of this recipe before. 

Pasta Dough

This is the recipe I always use when I make homemade pasta. It comes out every time and it's simple to make. This is Anne Burrell's recipe. 

Ingredients:

1 lb. all purpose pasta dough

4 eggs, plus 1 egg yolk

1/4 c. olive oil

1 tsp. kosher salt

1-2 Tbsp. of water, if needed

Directions:

1. Pour the flour onto your counter. Make a well in the middle and carefully add all of your ingredients in. 
2. Use a fork to slowly start mixing up the ingredients. Each time your forks makes a turn in the well it will mix in a little bit of flour. Careful not to break the edges because your eggs will go all over the counter. Add the water if necessary.
3. When the dough comes together you need to knead it for 15 minutes. You CAN'T skip this step.
4. When you're done kneading the pasta dough will be very elastic, shiny, and smooth. It almost feels buttery to me. 
5. Wrap tightly in plastic and let rest for 1 hour. Don't refrigerate if using right away. It will be too tough to work with then.

P.S. if you notice that your egg mixture is escaping through the flour just "patch it up." Put your hand over the leak and put a little bit of flour (from another side) to keep it from going anywhere. It will patch right up!

Spinach Artichoke Ravioli

This is a great recipe if you have dinner guests you want to impress! This takes a while to put together so don't just start making it at 5pm and expect to eat at 6! 

You should try this recipe at least once.... I've made it a few times and every time my husband can't stop telling me how great it is. 

I didn't take as many pictures as I should have... but I forgot... hehe. sorry! Just comment with any questions and I'll try to answer quickly!

Again, it would be a great thing to make for a dinner party! Just make sure to make more filling. 

This made about 3-4 servings. 

Ravioli Filling:

2 tsp. vegetable oil, divided

1 Tbsp. unsalted butter

1 large onion, chopped

2 cloves garlic, minced

13.75 canned artichoke hearts, drained, diced

1 Tbsp. vegeta

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. crushed red pepper flakes

1/4 tsp. basil

2 c. fresh spinach, chopped

1/4 c. fresh parsley

1/2 c. ricotta cheese

1 lemon, juice of

1 egg

Pasta Dough

Tomato Sauce:

1 tsp. vegetable oil

1 medium onion, chopped

28 oz. crushed tomatoes, italian style

1 clove garlic, minced

1/4 c. parsley

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/2 tsp. vegeta

Directions:

1. Heat 1 tsp. oil and butter in a large saucepan on medium heat. Add onions. Saute 4 minutes or until soft. Add garlic, saute another 4 minutes. Don't burn the garlic. 
2. Add chopped and drained artichoke hearts. Add vegeta, salt, pepper, red pepper flakes, and basil.  Saute 10-15 minutes.  
3. Turn off heat. Move mixture to a medium bowl. Let cool a few minutes. 
4. Mix in ricotta, spinach, lemon juice, parsley. Check for seasoning. Adjust if necessary. Add the egg. 
5. Cut pasta dough into 4 wedges. Roll the dough paper thin using either a pasta machine or by hand with a rolling pin. Take your time and don't tear the pasta. Keep your work surface floured to prevent sticking.
6. Cut the dough into 3 1/2 inch rounds. Get a small bowl with water. 
7. Take one round of dough, wet it lightly with water. Fill the center with a heaping teaspoon of filling. Top with another round of dough. Press down and pinch the sides to seal the ravioli. Try to get all of the air out and make sure it's sealed well. 
8. In the same large saucepan you used for the filling, heat 1 tsp. of vegetable oil on medium-high heat. Add the raviolis and let get golden brown on each side. This takes just a few minutes. 
9. The both sides are golden brown, pour in 1/2 to 1 cup hot water and put the lid on. This will steam the ravioli and cook the pasta. It only takes a few minutes. 

• If the water runs out, add 1/4 cup more.
• If the raviolis are done and there is water left, take the lid off and increase heat to high. The water will evaporate fairly quickly.
• Start out with 1/2 cup of water at first... it takes less water than you think!

   10. Gently stir in the tomato sauce over the raviolis. Then... EAT! :) You're finally done!

Make the Sauce:

1. Heat oil on medium in a medium size saucepan. Add onions and saute 4 minutes. 
2. Add the rest of the ingredients and bring to a boil.
3. Reduce to simmer, cover, and let simmer for 15 minutes. Keep warm until ready to use. 

Fish Tacos

Serves 2


Ingredients:

• 4 tilapia filets
• 1 Tbsp. vegetable oil PLUS 1 tsp. vegetable oil
• lime, juice of
• 1/4 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/4 tsp. kosher salt
• 1/4 c. flour
• 4 tortillas
• cheese for garnish
• mexican slaw

Directions:

1. Cut each filet into 2 pieces, lengthwise. In a medium bowl combine fish, 1 Tbsp. oil, and lime juice. Toss to coat well. Add all seasonings. Lightly dredge in flour. Shake off excess.

2. Heat 1 tsp. of oil in a large skillet on medium-high heat. Saute fish until flaky and crispy. About 3-4 minutes on each side. Serve immediately.

3. We eat our tacos with soft shells white flour tortiallas, cheese, and slaw.

Mexican Slaw

Ingredients:

2 c. red cabbage
2 c. cabbage
1 c. salsa
2 Tbsp. mayonnaise
1 Tbsp. sriracha
1/2 tsp. kosher salt
1/4 tsp. black pepper

Directions:

Shred cabbage. Combine all ingredients and mix well. Cover and refrigerate until ready to eat.

Best Salsa Ever

I'm constantly being asked to bring my salsa to get togethers. It's easy to make and comes out perfect every time. If you want to you can put this in the food processor if you want a more liquid type of salsa.

4 tomatoes
1 large onion
4 cloves garlic, minced
1 lime, juice of
1 bunch cilantro
1 jalapeño
Salt & pepper to taste

1. In a large bowl, chop tomatoes and onions. You can chop as small or chunky pieces as you like.

2. Add garlic and the juice of one lime.

3. Pick cilantro off of the stem and give it a rough chop.

4. Mince the jalapeño, leave the seeds out if you want to cut down on the heat level.

5. Season with salt and pepper to taste. Don't forget to take into account that the chips are usually salty.

The salsa is best after a few hours in the fridge.

Chocolate Chip Cheesecake Dip

Warning! Warning! If you are on a diet do not read any further!

This is definitely not a healthy dish, but it is divine and definitely worth making for a special get together.


Ingredients:

2 8oz. Cream cheese packets
2 sticks unsalted butter
2 cups powdered sugar
3 Tbsps. brown sugar
1 tsp. vanilla
1 1/2 c. Mini semi-sweet chocolate chips
1/4 c. chopped nuts (your choice, I had almonds)

Directions:

1. Let cream cheese and butter sit at room temperature for 1 hour.

2. In a large mixing bowl, beat cream cheese and butter till smooth. Add sugars and vanilla. Stir in chocolate chips and nuts.

3. Refrigerate until ready to serve.

4. Serve with crackers, pretzels, cookies, fruit, etc.


Hope you love it,

Elvira

Mini Apple Meringue Pies

Aww these are so cute!!! I love anything mini!

I was craving something with meringue but the only thing I could think of was "lemon" and that's really not my favorite.

This is perfect!!! It takes a regular old apple pie into "fancy" apple pie. And the mini aspect just makes it fun in my opinion!

These were very easy to put together and if you want to cheat a little you could buy ready made pie crust :)

I adapted these from here, and here.

For filling:

• 1 Tbsp. unsalted butter
• 3 apples-I used Braeburn
• juice of 1/2 lemon
• 1/2 tsp. cinnamon
• pinch nutmeg
• 1 Tbsp. brown sugar
• 1 tsp. sugar
• 1 tsp. vanilla
• 9" pie crust

For Meringue:

• 3 egg whites
• 1/4 tsp. cream of tartar
• 6 Tbsp. of sugar

Directions:

Preheat oven to 400.

1. Roll out pie crust. Cut into 6 circles using a 3 1/2 inch circle. I didn't have one so I used a large food can :).

Spray a regular muffin tin with nonstick spray. Gently lay pie crust circles in muffin tin. Press down gently. 

Refrigerate until ready to use.

2. Peel and chop apples and chop fine.

3. Heat butter on  medium-high heat 

4. Add everything except vanilla. Saute for 15 minutes or until the apples are soft.

5. Divide the apples between the 6 pie crusts. Bake for 15 minutes on 400 degrees or until crust is golden brown. Take them out of the oven and reduce the heat to 350.

6. While the pies are baking, make the meringue. Combine egg whites and cream of tartar. Beat on high with handheld mixer for 2 minutes. Slowly add sugar by tablespoons and mix until it reaches stiff peaks. It was really rainy for me so it took about 10 minutes. It will be glossy and stiff when it's done. 

7. Pipe the meringue on top of the pies (while hot). I just used a medium ziploc bag and cut a small hole in one end. You could also just pile the meringue on. 

8. Bake the pies in the oven until the meringue is golden brown. About 15 minutes. Keep your eye on them!