recipes
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Thanksgiving Leftover Turkey Soup




As much as I love holiday leftovers, this soup is too good to pass up and I always save the turkey and mashed potatoes for this hearty meal!  Oh, and by the way, it's even better the second day!  The broth gets thicker and creamier! 

Thanksgiving Leftover Turkey Soup

Ingredients: 

  • 1 T butter
  • 6 large carrots, sliced
  • 3-4 celery stalks, sliced
  • 1 small yellow onion, diced
  • 2 cloves garlic
  • 3 32 oz cans chicken broth
  • 3 cups mashed potatoes
  • 14.5 oz can stewed or diced tomatoes, undrained
  • 3-4 small red potatoes, diced to ½” cubes
  • 3 c cooked cut-up turkey
  • ¾ - 1 package whole wheat egg noodles
  • 1 t thyme
  • 1 t sage
  • 1 t salt
  • 1 t freshly ground pepper


Instructions: 

Slice carrots and celery in a food processor if you have one to speed the prep along!  Switch the blade and chop the garlic cloves and onion together.

In a very large pot, over M-H heat, melt the butter. Add the onion, carrot, celery, and garlic and sauté 4-5 min.

Add the broth & mashed potatoes.  Stir until mashed potatoes are mostly dissolved & broth is smooth.  Add spices, tomatoes, turkey, potatoes, and noodles; bring to simmer.  Reduce to M-L heat and cook, stirring occasionally, until potatoes & noodles are soft, about 10 minutes.
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Holiday Roasted Carrots




Finally, a healthy side dish you can bring to that holiday pitch in that everyone will love!  Sweet and savory, these roasted carrots will compliment the main dish beautifully!  Prep is a breeze, especially if you use pre-cut carrots, which is an added bonus!

 Holiday Roasted Carrots

 Ingredients:
  • 3 lbs cut carrots
  • 2 T butter, melted
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 t thyme
  • Salt and pepper
  • Shredded Parmesan

Instructions: 

 Preheat oven to 425 degrees.

Stir melted butter, olive oil, thyme, salt, pepper, and garlic together.

Place carrots in a 9x13 Pyrex dish.

Drizzle with butter/garlic mixture.

Roast in oven for 40 minutes.

Occasionally rotate carrots with spatula for even cooking.

Sprinkle with shredded Parmesan cheese and roast for another 10 minutes or until carrots reach desired doneness.


TIP: use pre-cut carrots to shave off a ton of prep time!
   
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Crockpot Stuffed Peppers



These stuffed peppers are a go-to for a practically no prep meal option for those busy weeks!  Just mix up the ingredients, stuff into the peppers and turn on the crockpot!  The flavors are delicious and comforting, and the presentation is so impressive even guests will never know you barely put any effort into it! Recipe cred totally goes to my longtime friend, Katie Beisel.

Crockpot Stuffed Peppers

21 Day Fix container fulfillment: 
1 RED
1 GREEN
1 BLUE

Prep time – 10 minutes
Cook time – 3 hours

Ingredients:
  • 6 large bell peppers (I used a variety of colors)
  • 1 lb. lean ground beef (go for leanest possible; it will be less greasy)
  • ½ cup onion, chopped (you can buy prepackaged in the veggie section…this saved me a lot of tears)
  • 14 oz. can Italian style diced tomatoes, drained
  • 1 cup uncooked brown rice 
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 ½ cup shredded cheese, divided 
  • ¼ cup water (for bottom of slow cooker)

Instructions:

1. Cut off top of the peppers and scrape out the seeds and membranes – set inside crockpot
2. Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper and 1 cup of cheese (optional). Stuff each pepper with mixture.
3. Cook on HIGH for 2-1/2 - 3 hours until peppers are tender and ground beef is cooked throughout.
4. About 15 minutes before serving, sprinkle cheese on top and let it melt.
5. Top with Greek yogurt and Enjoy!

 

TIP: Let excess water drain out of the pepper before plating them when you remove them from the crockpot.
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Natural Cranberry Relish




What holiday plate is complete without a little cranberry relish?!  I love the sweet and tart flavors as a sidekick to balance all the heavier foods, as well as the gorgeous pop of color! As a true "relish" the texture should be course and chunky, which also intensifies the zesty flavor! I use turbinado, or "raw cane sugar", which is less processed than refined white sugar, so it's a little healthier but just as sweet!

Natural Cranberry Relish

Ingredients:
  • 1 bag fresh cranberries, washed 
  • 1 large naval orange, washed and quartered
  • 1 cup turbinado sugar
Note: I find that freezing the bag of cranberries first results in a nicer texture, but this is not strictly necessary.  

Instructions: 

To get the right texture, add the ingredients in portions throughout the process.

First, add turbinado to food processor and blend for 20 seconds to create a finer grain.  (Do not blend longer or you could burn the sugar).  

Add 1/2 of the naval orange and blend for 10 seconds

Add 1/2 the cranberries and blend for 5 seconds

Add remaining orange and blend for 20 seconds

Add remaining cranberries and blend until desired consistency, about 20 seconds. 

Refrigerate overnight or as long as possible for flavors to marinate and meld together.  






     

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Spaghetti Squash Bake



When you want the comfort of a good Italian meal but you don't need the extra carbs, the miracle of spaghetti squash comes to the rescue!  By now you've probably come to realize that I'm obsessed with spaghetti squash, and for good reason!  It is so mild in flavor and versatile that it takes on the flavors of whatever you're adding to it.  It's a veggie, for goodness sake, and you can't go wrong adding more veggies to your life!  This recipe is so simple it will boost your confidence in how easy it is to eat healthy!   

Spaghetti Squash Bake

21 Day Fix container fulfillment:
1 GREEN 
1 RED
1/4 BLUE


Ingredients:
  • 1 spaghetti squash
  • 1 lb 90% lean ground sirloin
  • ¼ cup onion, diced
  • 3 cloves garlic - 1 in meat, 2 in dish
  • 1 jar spaghetti sauce
  • ¾ cup ricotta cheese 
  • 1 egg, beaten 
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • ½ teaspoon pink Himalayan salt
  • ½ teaspoon fresh ground black pepper


Instructions:

Preheat oven to 375 degrees.

Cut spaghetti squash in 1/2 and scoop out the seeds.  
Spray a microwave safe plate with olive oil and place the halves on it, facing up.
Microwave on high for 9 minutes.
Allow to cool.  
Shred with a fork into a large mixing bowl.


While spaghetti squash is steaming/cooling, heat a large nonstick pan over medium-high heat.  Spray with olive oil and saute the onions and 1 clove of the garlic until fragrant and semi-translucent.  Add the ground beef and cook until brown.  Drain any excess fat.  

Combine the ground beef with the spaghetti squash in the large bowl.  I use a large serving fork to mix everything together more easliy.  
Lastly, add the spaghetti sauce, ricotta, beaten egg, 2 remaining cloves of garlic and  the seasonings.  Look for clean spaghetti sauces without added sugar or chemicals like "firming agents" or preservatives!!



Transfer the entire mixture to a 9x13 baking dish, sprayed with olive oil to prevent sticking.   
Top with shredded mozzarella cheese.  
Bake at 375 degrees for 30-45 min.

Enjoy!
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Creamy Greek Yogurt Baked Chicken


You'll feel like you're cheating x2 with this recipe!  First of all you can whip it together in about 10 min and it tastes like you slaved away in the kitchen!  Secondly, the rich, creamy, delicious flavor comes from Greek yogurt, which is packed with protein!  I make enough for two meals and actually put it in two separate, smaller Pyrex baking dishes, so I can bake them individually on the nights we're ready for them!  This is also a super handy tip for those of you who are cooking for one person! 

 Creamy Greek Yogurt Baked Chicken
makes 4 servings

21 Day Fix container fulfillment:
1 RED
1/4 BLUE


Ingredients:
  • 10 boneless, skinless chicken tenderloins (defrost if frozen)
  • 1 cup plain Greek yogurt (Chobani is our fave!)
  • 1/2 cup Parmesan cheese
  • 1 tsp basil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • fresh ground black pepper and pink Himalayan salt


Instructions:

Preheat oven to 375 degrees.

In a bowl, combine all ingredients except for the chicken breasts.  

Place the chicken in a baking dish, coated with Pam with Olive Oil.  Spoon the Greek yogurt mixture over the chicken, using it all to make a thick layer.

Bake for 30-45 minutes or until cooked through.  The Greek yogurt sauce will be thick and start browning up! 

Enjoy!
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