INGREDIENTS:
1 very large head green cabbage or 2-3 (16 oz) bags coleslaw mix
2 T butter
2-3 (14.5 oz) cans drained squerkraut
2 tbs turkey or beef pastrami (sliced)
3-4 c shredded swiss cheese
dressing
1/2 c + 2 T mayonnaise
5 T ketchep
6 dashes hot sauce of choice
6 T dill relish
2 t gentle sweet
INSTRUCTIONS:
1. Place cabbage in a large skillet with butter and cook over medium heat until tender
2. Add the sauerkraut and heat through
3. Add the pastrami slices and continue to heat for 10 minutes
4. Add 3/4 c cheese and stir. Lay the rest of the cheese on top and heat until melted. Spoon mixture into bowls.
5. Mix the ingredients for the dressing, spoon over mixture and serve.
Buttah Chicken
INGREDIENTS
2.5 lbs boneless chicken thighs
1 (28 oz) can crushed tomatoes
1 T + 1 t garam masala
1 t onion powder
2.5 t mineral salt
1 doonk pure stevia extract
1/2 t cayenne pepper
3 T butter or coconut oil
1 large onion diced or 1.5 c seasoning blend
2 t minced garlic
1 (24.5 oz) can petite diced tomatoes, drained
1/2 cup plain 0% greek yogurt
1/4 c heavy cream
INSTRUCTIONS
1. Place chicken thighs in bottom of crockpot
2. Blend the crushed tomatoes and seasonings and butter, add to crockpot
3. Add the onion, garlic, and diced tomatoes
4. Cook on low heat all day or high heat for 5-6 hours
5. Just before serving, break up the chicken with 2 forks, and mix in yogurt and cream.
6. Serve with rice
2.5 lbs boneless chicken thighs
1 (28 oz) can crushed tomatoes
1 T + 1 t garam masala
1 t onion powder
2.5 t mineral salt
1 doonk pure stevia extract
1/2 t cayenne pepper
3 T butter or coconut oil
1 large onion diced or 1.5 c seasoning blend
2 t minced garlic
1 (24.5 oz) can petite diced tomatoes, drained
1/2 cup plain 0% greek yogurt
1/4 c heavy cream
INSTRUCTIONS
1. Place chicken thighs in bottom of crockpot
2. Blend the crushed tomatoes and seasonings and butter, add to crockpot
3. Add the onion, garlic, and diced tomatoes
4. Cook on low heat all day or high heat for 5-6 hours
5. Just before serving, break up the chicken with 2 forks, and mix in yogurt and cream.
6. Serve with rice
Black Pepper Chicken
INGREDIENTS:
2.5 lbs boneless chicken breasts, cut into 1/2 inch pieces
1/4 cup plus 2 T soy sauce
1/2 t ground ginger
1 t onion powder
1 t garlic powder
2.5-3 t black pepper
1 T rice vinegar
2-4 T coconut oil
1 onion, sliced
6 celery stalks, finely slicked
1/2 large head cabbage or 16 oz bag coleslaw
INSTRUCTION:
1. Place the chicken pieces in a bowl, add 1/4 cup of the soy sauce, the ginger, onion powder, garlic powder, pepper and vinegar. Allow to marinate for 10 minutes.
2. Melt 2 T of coconut oil in a large skillet over high heat. Once hot, add the marinated chicken. Allow the chicken cook for a couple of minutes on one side, then poss periodically in the hot oil for 3-4 minutes more until just done. Transfer the chicken to a plate
3. Add remaining 2 T (if desired) and all veggies to skillet. Add the remaining 2 T soy sauce and toss the veggies for 3-4 minutes or until slightly wilted but still crispy. Return the chicken to the pan, toss through, and serve.
2.5 lbs boneless chicken breasts, cut into 1/2 inch pieces
1/4 cup plus 2 T soy sauce
1/2 t ground ginger
1 t onion powder
1 t garlic powder
2.5-3 t black pepper
1 T rice vinegar
2-4 T coconut oil
1 onion, sliced
6 celery stalks, finely slicked
1/2 large head cabbage or 16 oz bag coleslaw
INSTRUCTION:
1. Place the chicken pieces in a bowl, add 1/4 cup of the soy sauce, the ginger, onion powder, garlic powder, pepper and vinegar. Allow to marinate for 10 minutes.
2. Melt 2 T of coconut oil in a large skillet over high heat. Once hot, add the marinated chicken. Allow the chicken cook for a couple of minutes on one side, then poss periodically in the hot oil for 3-4 minutes more until just done. Transfer the chicken to a plate
3. Add remaining 2 T (if desired) and all veggies to skillet. Add the remaining 2 T soy sauce and toss the veggies for 3-4 minutes or until slightly wilted but still crispy. Return the chicken to the pan, toss through, and serve.
Chicken Fried Double Rice
INGREDIENTS:
Coconut Oil cooking spray
1 1/2 cups eggs
Mineral salt and black pepper
2 T toasted sesame oil
1 c frozen peas
2 carrots, finely chopped
12-16 oz bag frozen riced cauliflower
6-8 green onions, finely diced
3-4 cloves garlic
1 1/2 lbs chicken breast cut into 1/4-inch pieces
3 1/2-4 cups cooked brown rice
1/4 to 1/3 cup soy sauce
Red Pepper flakes to taste
INSTRUCTIONS:
1. Heat a large skillet over medium-high heat and spray with coconut oil. Pour the egg into the pan and season with a sprinkle of salt and pepper. Let eggs sit for a couple minutes until they set. Once set, turn the whites over, then chop into pieces. Remove from the skillet and set aside.
2. Increase the heat under the skillet to high and add 1 T of the sesame oil. Add peas, carrots, cauliflower rice, green onions and garlic. Season with a sprinkle of salt and pepper and toss in the hot oil for 3-4 minutes.
3. Push all the veggies to one side of the pan, add the remaining 1 T sesame oil to the other side of the pad, and add the chicken pieces. Sprinkle lightly with salt and pepper and cook without stirring for 2 minutes, then flip and allow to cook the other side for another 1-2 minutes.
4. Return the eggs to the skillet and add brown rice and soy sauce. Reduced the heat to medium and toss all the ingredients for another couple minutes. Taste and add red pepper flakes.
Coconut Oil cooking spray
1 1/2 cups eggs
Mineral salt and black pepper
2 T toasted sesame oil
1 c frozen peas
2 carrots, finely chopped
12-16 oz bag frozen riced cauliflower
6-8 green onions, finely diced
3-4 cloves garlic
1 1/2 lbs chicken breast cut into 1/4-inch pieces
3 1/2-4 cups cooked brown rice
1/4 to 1/3 cup soy sauce
Red Pepper flakes to taste
INSTRUCTIONS:
1. Heat a large skillet over medium-high heat and spray with coconut oil. Pour the egg into the pan and season with a sprinkle of salt and pepper. Let eggs sit for a couple minutes until they set. Once set, turn the whites over, then chop into pieces. Remove from the skillet and set aside.
2. Increase the heat under the skillet to high and add 1 T of the sesame oil. Add peas, carrots, cauliflower rice, green onions and garlic. Season with a sprinkle of salt and pepper and toss in the hot oil for 3-4 minutes.
3. Push all the veggies to one side of the pan, add the remaining 1 T sesame oil to the other side of the pad, and add the chicken pieces. Sprinkle lightly with salt and pepper and cook without stirring for 2 minutes, then flip and allow to cook the other side for another 1-2 minutes.
4. Return the eggs to the skillet and add brown rice and soy sauce. Reduced the heat to medium and toss all the ingredients for another couple minutes. Taste and add red pepper flakes.
Teriyaki Beef and Broccoli CrockPot
INGREDIENTS:
2.5-3 lbs boneless beef chuck roast (thawed if frozen), sliced into thin strips or diced
1 onion, sliced
4 to 5 garlic cloves, minced
1-inch cube fresh ginger
1/4 to 1/2 tsp red pepper flakes
1/3 to 1/2 cup soy sauce
1/3 cup Gentle Sweet
1/3 cup rice vinegar
2 tablespoons toasted sesame oil
1/4 cup water
32 oz broccoli florets
1 T sesame seeds (optional)
6 green onions (optional)
INSTRUCTIONS:
1. Place beef in the bottom of the crockpot. Add onion and garlic.
2. Add ginger, pepper flakes, 1/3 cup soy sauce, vinegar, sesame oil, Gentle Sweet, and water to blender and blend until ginger is fully broken. Pour over beef. Cover and cook on low for 4-6 hours.
3. In the last hour add broccoli, toss well in the sauce and continue cooking for another 45 mins. to an hour.
4. Taste the sauce and see if it needs more soy sauce or sweetener. Finally, top with the seasame seeds and chopped green onions if desired.
green chicken chili
2.5-3 lbs boneless beef chuck roast (thawed if frozen), sliced into thin strips or diced
1 onion, sliced
4 to 5 garlic cloves, minced
1-inch cube fresh ginger
1/4 to 1/2 tsp red pepper flakes
1/3 to 1/2 cup soy sauce
1/3 cup Gentle Sweet
1/3 cup rice vinegar
2 tablespoons toasted sesame oil
1/4 cup water
32 oz broccoli florets
1 T sesame seeds (optional)
6 green onions (optional)
INSTRUCTIONS:
1. Place beef in the bottom of the crockpot. Add onion and garlic.
2. Add ginger, pepper flakes, 1/3 cup soy sauce, vinegar, sesame oil, Gentle Sweet, and water to blender and blend until ginger is fully broken. Pour over beef. Cover and cook on low for 4-6 hours.
3. In the last hour add broccoli, toss well in the sauce and continue cooking for another 45 mins. to an hour.
4. Taste the sauce and see if it needs more soy sauce or sweetener. Finally, top with the seasame seeds and chopped green onions if desired.
green chicken chili
One Pan Tex Mex Chicken and Zucchini
INGREDIENTS:
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
5 garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless & skinless chicken breasts, cut into 1" pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper, to taste
1 cup corn, frozen or fresh
14 oz can black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning
1 large zucchini, diced
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1 cup cilantro, chopped
INSTRUCTIONS:
1. Preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes.
2. Add corn, beans, tomatoes, taco seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.
NOTES:
Serving: 1 2/3 cup
Calories: 264
Protein: 26.9 g
WW Points+: 6
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
5 garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless & skinless chicken breasts, cut into 1" pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper, to taste
1 cup corn, frozen or fresh
14 oz can black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning
1 large zucchini, diced
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1 cup cilantro, chopped
INSTRUCTIONS:
1. Preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes.
2. Add corn, beans, tomatoes, taco seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.
NOTES:
Serving: 1 2/3 cup
Calories: 264
Protein: 26.9 g
WW Points+: 6
Chicken, Cauliflower Rice and Beans
INGREDIENTS:
2 lbs (7 - 8 inch in diameter) cauliflower head, separated into large florets (can also use cooked brown rice)
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
4 garlic cloves, minced
2 medium green bell peppers, chopped
1 lb chicken breasts, cubed
1 1/2 tsp salt, divided
Pinch ground black pepper
15 oz can tomato sauce
2 x 14 oz can black beans, drained & rinsed
2 tbsp Mina Harissa
3 tbsp green onions, chopped
Cooking spray
INSTRUCTIONS
1. In a food processor, add cauliflower in batches and process until "rice" forms. Just watch closely and do not over process into mush. Transfer to a bowl.
2. Preheat large and deep non-stick skillet on medium - high heat and spray with cooking spray. Add cauliflower "rice" and cook for 3 - 4 minutes or until a bit golden, stirring frequently and watching closely not to burn. In the last minute of cooking add 1/2 tsp salt and a pinch of ground black pepper. Transfer to a bowl and set aside.
3. Return skillet on medium heat and swirl olive oil to coat (If necessary scrape off small bits of cauliflower "rice"). Add onion, garlic and green bell peppers; cook for 7 minutes or so, stirring occasionally. Increase heat to medium - high, add chicken and cook for 5 more minutes, stirring occasionally.
4. Add remaining salt, tomato sauce, black beans and Mina Harissa; stir and bring to a boil. Reduce heat to low, cover and simmer for 10 more minutes. Remove from heat, stir in rice and sprinkle with green onions. Serve hot on its own or with extra brown rice if desired.
NOTES:
Serving = 1 2/3 cup
Calories: 288.8
Protein: 28.9 g
WW Points+: 7
2 lbs (7 - 8 inch in diameter) cauliflower head, separated into large florets (can also use cooked brown rice)
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
4 garlic cloves, minced
2 medium green bell peppers, chopped
1 lb chicken breasts, cubed
1 1/2 tsp salt, divided
Pinch ground black pepper
15 oz can tomato sauce
2 x 14 oz can black beans, drained & rinsed
2 tbsp Mina Harissa
3 tbsp green onions, chopped
Cooking spray
INSTRUCTIONS
1. In a food processor, add cauliflower in batches and process until "rice" forms. Just watch closely and do not over process into mush. Transfer to a bowl.
2. Preheat large and deep non-stick skillet on medium - high heat and spray with cooking spray. Add cauliflower "rice" and cook for 3 - 4 minutes or until a bit golden, stirring frequently and watching closely not to burn. In the last minute of cooking add 1/2 tsp salt and a pinch of ground black pepper. Transfer to a bowl and set aside.
3. Return skillet on medium heat and swirl olive oil to coat (If necessary scrape off small bits of cauliflower "rice"). Add onion, garlic and green bell peppers; cook for 7 minutes or so, stirring occasionally. Increase heat to medium - high, add chicken and cook for 5 more minutes, stirring occasionally.
4. Add remaining salt, tomato sauce, black beans and Mina Harissa; stir and bring to a boil. Reduce heat to low, cover and simmer for 10 more minutes. Remove from heat, stir in rice and sprinkle with green onions. Serve hot on its own or with extra brown rice if desired.
NOTES:
Serving = 1 2/3 cup
Calories: 288.8
Protein: 28.9 g
WW Points+: 7
Buffalo Chicken Tacos
Yield: 6 - 8 servings
INGREDIENTS:
2 lbs boneless & skinless chicken breasts, cut into 1” pieces
1/2 tbsp coconut or avocado oil
1/2 tbsp butter
1/4 cup buffalo sauce
3 oz blue cheese
1 cup plain yogurt
1/4 tsp salt + a pinch
Ground black pepper, to taste
1 head Romaine or iceberg lettuce, shredded
3 large carrots, coarsely shredded
12 small corn tortillas
INSTRUCTIONS:
1. Preheat large skillet on medium-high heat, add butter + oil and swirl to coat. Add chicken and sprinkle with a pinch of salt and black pepper. Cook for about 12 minutes, stirring occasionally and draining juices if necessary. Towards the end I reduce heat a bit and stir more frequently. Chicken should have nice golden brown crust and be cooked through.
2. Meanwhile, crumble blue cheese with a fork in a small bowl. Add yogurt, salt and black pepper; stir to combine. Set aside.
3. Pour cayenne pepper sauce over chicken in the skillet and stir to combine. Taste and adjust spiciness to your liking. My version is kid friendly.
4. Warm up tortillas on a platter covered with damp towel in a microwave for a few seconds or use your method. To assemble a taco, lay tortilla on a plate and place desired amount of lettuce, carrots and chicken in the middle. Drizzle with blue cheese sauce and enjoy warm.
INGREDIENTS:
2 lbs boneless & skinless chicken breasts, cut into 1” pieces
1/2 tbsp coconut or avocado oil
1/2 tbsp butter
1/4 cup buffalo sauce
3 oz blue cheese
1 cup plain yogurt
1/4 tsp salt + a pinch
Ground black pepper, to taste
1 head Romaine or iceberg lettuce, shredded
3 large carrots, coarsely shredded
12 small corn tortillas
INSTRUCTIONS:
1. Preheat large skillet on medium-high heat, add butter + oil and swirl to coat. Add chicken and sprinkle with a pinch of salt and black pepper. Cook for about 12 minutes, stirring occasionally and draining juices if necessary. Towards the end I reduce heat a bit and stir more frequently. Chicken should have nice golden brown crust and be cooked through.
2. Meanwhile, crumble blue cheese with a fork in a small bowl. Add yogurt, salt and black pepper; stir to combine. Set aside.
3. Pour cayenne pepper sauce over chicken in the skillet and stir to combine. Taste and adjust spiciness to your liking. My version is kid friendly.
4. Warm up tortillas on a platter covered with damp towel in a microwave for a few seconds or use your method. To assemble a taco, lay tortilla on a plate and place desired amount of lettuce, carrots and chicken in the middle. Drizzle with blue cheese sauce and enjoy warm.
Turkey Taco Stuffed Sweet Potatoes
226 calories, 3 Weight Watchers Freestyle SP, 23.6 g Protein per stuffed potato half
INGREDIENTS
2 medium sweet potatoes
1 tsp olive oil
1 1/4 tsp ground cumin, divided
1/4 + 1/8 tsp salt
1/4 + 1/8 tsp ground pepper
3/4 lb. lean ground turkey
4 garlic cloves, minced
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp paprika1
1/4 cup canned crushed tomatoes
1/4 cup grated pepper Jack cheese
2 tbsp minced flat-leaf parsley
INSTRUCTIONS
1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve.
INGREDIENTS
2 medium sweet potatoes
1 tsp olive oil
1 1/4 tsp ground cumin, divided
1/4 + 1/8 tsp salt
1/4 + 1/8 tsp ground pepper
3/4 lb. lean ground turkey
4 garlic cloves, minced
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp paprika1
1/4 cup canned crushed tomatoes
1/4 cup grated pepper Jack cheese
2 tbsp minced flat-leaf parsley
INSTRUCTIONS
1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper. Cook for 1 minute. Stir in the crushed tomatoes.
4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with parsley. Serve.
5 Ingredient Peanut Butter Energy Bites
⅔ cup creamy peanut butter
½ cup semi-sweet chocolate chips
1 cup old fashioned oats
½ cup ground flax seeds
2 tablespoons honey
INSTRUCTIONS
1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
2. Roll into 12 bites and store in the fridge for up to a week.
½ cup semi-sweet chocolate chips
1 cup old fashioned oats
½ cup ground flax seeds
2 tablespoons honey
INSTRUCTIONS
1. Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
2. Roll into 12 bites and store in the fridge for up to a week.
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