Turkey & Brown Rice Stuffed Acorn Squash

Ingredients:

1 lb Fresh Ground White Turkey 97/3 Extra Lean
1 Green Bell Pepper chopped
1/2 Onion chopped
2 Cups Cooked Instant Whole Grain Brown Rice
2 Acorn Squash
2 tsp A.C. Leggs Pork Sausage Seasoning Mix

Instructions:

Cut squash in half; remove and discard seeds. Also cut the ends off of the squash. Place squash cut side down on a microwave-safe plate lightly coated with extra virgin olive oil. Microwave on high for 6-8 minutes or until tender.
Cook Turkey with Onion and Bell Pepper over medium heat until meat is no longer pink; drain.
Turn squash cut side up and scoop out all but 1/4 inch lining. Add with rice to turkey mixture
Scoop turkey, rice, squash mixture into squash hull.
Place into oven-safe dish and bake at 350 for 20 minutes.
Serve immediately.

Bubba Gump inspired Shrimp & Veggie Skewers

Ingredients:

24 raw jumbo shrimp, peeled and deveined
1 Zucchini
1 Yellow Squash
1 Green Bell Pepper
1 Red Bell Pepper
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) sherry vinegar or red wine vinegar
1/8 tsp (1 mL)sea salt
1/4 tsp (1 mL) pepper


Instructions:

Cut veggies in half lengthwise.
Cut crosswise into 3/4-inch (2 cm) thick chunks.
Alternately thread veggies and shrimp onto each of 8 more soaked wooden skewers.
In small bowl, whisk together oil, vinegar, salt and pepper.
Brush over skewers.
Cover and refrigerate for 1 hour.
Place skewers on greased grill over medium-high heat.
Close lid and grill, turning once, until shrimp are pink and veggies are softened, about 4-6 minutes.

Crockpot Lemon Pepper Chicken

Ingredients:

1 lb Boneless Skinless Chicken Breast
2 tbsp Olive Oil
1 cup lemon juice
Lemon Pepper seasoning
Garlic Powder

Instructions:

Add lemon juice and olive oil to crock, then put in the chicken and season with lemon pepper and garlic as desired.  Cook on low 6-8 hours.

Crockpot Mexican Chicken

Ingredients:


2 cups Picante Sauce or Salsa
1 lb Boneless Skinless Chicken Breast

Instructions:


Put in crock pot and cook on low for 6-8 hours.

Can shred meat and use in whole wheat tortillas or lettuce wraps if desired.

CINCO DE MAYO: Hot n’ Spicy Stuffed Peppers

Celebrate Cinco de Mayo with this Healthy Twist!

Ingredients:

2 large bell peppers (red or green)
1.5 tsp olive oil + 2 TB water
1/4 cup onion, chopped
8 oz. cooked chicken breast, cut into bite-sized pieces
1/2 c canned diced tomatoes, no salt added
1 TB lime juice
1/2 tsp each: cilantro, garlic powder, cayenne pepper (more or less depending upon your desired heat), ground cumin
1 packet stevia
Sea salt, to taste (optional)
3/4 cup cooked brown rice (after day 10 only)

Instructions:

Preheat oven to 375 F
Carefully slice the tops off of the peppers (approximately ¼ inch from top). Remove the seeds. Wrap peppers in aluminum foil and place on baking dish. Put in oven and bake for approximately 15 minutes.

In the meantime, heat oil and water in skillet pan over medium heat and add onion. Cook approximately 5 minutes until onions are tender. Add chicken, tomatoes, lime juice, cilantro, garlic powder, cayenne, cumin, stevia, and sea salt. Stir well and allow to cook together for 5 minutes.

Add brown rice to skillet and mix to thoroughly combine all ingredients. Remove from heat and set aside.
Remove the peppers from the oven and spoon half of the mixture into each of the peppers. Return peppers to the oven and cook for an additional 15 minutes. Enjoy!!

Nutrition Data:
Per stuffed pepper (recipe makes 2): 264 calories, 27 grams protein, 28 grams carbohydrates, 5 grams fat

Recipe originally posted at Fitness Rx.

Taco Lettuce Wraps

Ingredients:

1.5 lbs lean ground turkey, beef or chicken
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz can tomato sauce
8 large lettuce leaves from Iceberg lettuce

Directions:

Brown meat in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, guac and salsa.

Enjoy any time on the Ultimate Body Challenge.  May add brown rice after day 10.

Skinny Crockpot Balsamic Chicken

This is one of my favorites.  I usually put it on before bed and its ready for me to pack in my lunch the next day.   I'm the laziest cook I know, so often I substitute the onions with just onion powder and the garlic with garlic powder.  I know it doesn't taste as good, but its easy when I'm busy! - Amy

Ingredients

4-6 boneless, skinless, chicken breasts (about 40 ounces)

1 medium onion thinly sliced (Not chopped)

4 garlic cloves

1/2 cup balsamic vinegar

1 tbsp. olive oil

1 tsp each: dried oregano,basil, and rosemary

1/2 tsp thyme

ground black pepper and salt to taste

Directions

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar.

Cook on low 6-8 hours.  After day 10, serve with whole wheat pasta. 

Another popular recipe for this adds 2 14.5 oz cans of diced tomatoes.  I don't care for them, so I just leave them out, but you could add them if you like.

Baked Tilapia

Ingredients: 

1lb tilapia

3 cloves garlic, crushed

1 T butter

2 T fresh lemon juice

4 tsp fresh parsley, chopped

salt and pepper

cooking spray

Directions:
Preheat oven to 400.  Melt butter in a saucepan over low heat.  Add garlic and cook for about a minute.  Remove from the heat and add lemon juice.  Spray the bottom of a baking dish with cooking spray.  Place fish on top and season with salt and pepper.  Pour lemon butter mixture over the fish and top with parsley.  Cook for about 15 minutes or until fish flakes easily with a fork.

Skinny Crock Pot Chicken & Cabbage

This recipe can be used at anytime during your 90-Day Challenge.


Ingredients:
2 half chicken breasts
1/2 head of cabbage
1 stalk celery, diced
1 small onion, sliced in rings
1 bay leaf
1/2 teaspoon black pepper

Directions:
Cover with water to 1" above the chicken & veggies.
Cook 4-5 hours on low.

The easiest meal ever and sooooo yummy!

Feel free to add carrots once you are in "maintenance".

Filet Mignon with Crab and Asparagus

Ingredients:

1 six ounce center cut filet mignon
Fresh ground black pepper
8 asparagus spears
3 ounces snow crab leg meat (any crab meat may be substituted)
any available fresh herb

Instructions:

Season the filet with fresh ground black pepper and grill, broil or barbeque until done to your preference. While the filet is cooking, blanch the asparagus spears until tender. Warm the crab meat in a microwave. Cut the filet in eight slices. Place one slice of filet on one end of the heated plate, followed by an asparagus spear, and then a piece of crab. Continue this process until four pieces of filet, crab and asparagus are plated. Repeat this process on the second plate. Add stir fry vegetables. Garnish with the fresh herb.

Baked Salmon Steak

(makes two 6 oz. portions)

Ingredients:

12 ozs. Salmon steak
1 cup plain, non-fat yogurt
Fresh dill - 1 sprig
Juice of 1 lemon

Instructions:

Preheat oven to 360°. Place salmon steaks in a pan coated with olive oil spray. Spread half the yogurt over each steak, top with dill and squeeze the lemon juice over each steak. Bake for 10 to 15 minutes or until salmon flakes easily with a fork.

Substitutions: You may substitute salmon filets, halibut or tilapia.

No Shell Taco Salad

Ingredients:

ground beef, turkey or chicken
taco seasoning
lettuce
tomatoes
salsa
onions
guacamole

Instructions:

Brown ground beef, pour off all grease when cooked, crumble. Add taco seasoning mix and follow directions. Shred your favorite lettuce, add chopped tomatoes, onions, salsa, guacamole and enjoy