Friday, July 17, 2015

Ground Turkey and Green Bean Rice Bowl

We had some fresh green beans from Sprouts, and some ground turkey thawed out, so I decided to try out a ground turkey and green bean teriyaki bowl. It was delicious!! The green beans were so green, and not being from a can, they still had some bite to them. Good thing there were leftovers, because this will definitely be eaten again.

Ground Turkey and Green Bean Teriyaki Rice Bowl

  • 1 - 16 oz package of 93/7 ground turkey
  • 1.5 pounds of green beans
  • Whatever sauce you want to use (don't drown it!)
  • White rice, brown rice, quinoa, whatever fits your fancy.
Make it!:
  1. Start cooking your rice. This will take the longest amount of time.
  2. Cut ends off of green beans. I also cut mine in half again so they would be easier to handle / eat. Rinse them. Put them in boiling water for 3-5 minutes. At the end of that time, put them in ice water to stop the cooking and keep them crisp. (I poured them into a colander to drain the boiling water, then put that colander in a large bowl of ice water.)
  3. Brown the ground turkey in a large skillet.
  4. Combine the ground turkey and green beans. Pour a little sauce over everything and toss.
  5. Serve over rice! 

Thursday, March 5, 2015

Healthy Ranch

  • 2 cups cottage cheese
  • 1/4 cup or so of almond milk (make as thin or thick as you like)
  • 1 package Ranch Dressing Mix

Make it!:

  • Blend it up (I use my Ninja!), and voila! Protein ranch! It tastes good and is even good for you!

Wednesday, July 24, 2013

Grilled Sweet Potatoes with Ginger-Peach Ketchup

Sweet Potatoes:
  • 2 large sweet potatoes, scrubbed and cut lengthwise into 1/2-inch-thick wedges, fries, or rounds
  • 1/2 cup olive oil
  • 1/4 cup chopped parsley
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons black pepper
Ginger-Peach Ketchup
  • 1 peach, peeled and mashed
  • 1/2 cup ketchup
  • 1/4 cup lemon juice
  • 1 teaspoon grated ginger
  • 1 teaspoon soy sauce

  1. In a large bowl, toss sweet potatoes with olive oil, parsley, garlic, salt, and pepper until evenly coated. Cover with plastic wrap and marinate for 2 hours.
  2. Heat grill to medium. Grill sweet potatoes until tender, turning once, 7-8 minutes per side. SErve hot or at room temperature.
  3. To make Ginger-Peach Ketchup: Combine all ingredients (I used a food processor), and simmer for about 10 minutes and serve.
Superfoods: Sweet Potatoes, Olive Oil

(Recipe found at

Chicken Cordon Bleu

  • 1 pound chicken breasts
  • Sliced ham
  • Sliced cheese
  • 1 egg
  • Water
  • Breadcrumbs (or Panko w/ Italian Seasoning)

  1. Pound chicken until thin
  2. Place 1 slice of ham and 1 slice of cheese on chicken.
  3. Roll tightly
  4. Place toothpick through chicken/ham/cheese roll to keep it together
  5. Dip in egg wash (egg scrambled with a little water)
  6. Coat with breadcrumbs
  7. Place of baking sheet
  8. Repeat with remaining chicken breasts
  9. Bake at 350 degress for 20-25 minutes

Thursday, May 23, 2013

Grilled Corn and Black Bean Salsa

  • 4 ears of corn
  • 4 small tomatillos
  • Olive Oil
  • 1-16 oz can Black Beans - drained & rinsed
  • 1-2 Jalapenos - chopped
  • 1 Bunch Cilantro - chopped
  • 1 Bunch Green Onions - sliced
  • 3 cloves garlic - chopped
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 Cup Red Wine Vinegar
  • 1/4 Cup Canola Oil
  • salt & pepper

  1. Rub tomatillos and corn with olive oil. Grill corn and tomatillos until beginning to char.
  2. Dice tomatillos. Cut the corn off the cob. Put both in a large bowl.
  3. Add black beans, jalapenos, cilantro, green onion, & garlic.
  4. In a small bowl, whisk together vinegars and canola oil. Pour in large bowl and mix
  5. Add salt and pepper to taste
  6. Chill & serve!

Wednesday, March 20, 2013

Almond Crusted Chicken

Time: 15 minutes
Servings: 1

  • 5 oz boneless, skinless chicken breast
  • 1 Tbsp cornstarch
  • 1/4 c fat-free egg substitute
  • 2 Tbsp finely chopped almonds

  1. Sprinkle each side of the chicken breast with cornstarch. Dip it into the egg substitute, then sprinkle with almonds.
  2. Coat a small, nonstick skillet with olive oil (or nonstick cooking spray. I put my olive oil in a Misto) and heat over medium heat. Cook the chicken 5 minutes on each side or until a thermometer inserted in the thickest part registers 165 degrees F.

Nutritional info per serving: 310 cal, 43g pro, 10g carb, 1g fiber, 10g fat, 204mg sodium

Super foods: Chicken (lean protein), olive oil

Wednesday, March 13, 2013

Sauteed Sweet Potatoes


  • 2 sweet potatoes, about 6 oz. each, cut into 1/4-inch slices
  • 2 Tablespoons olive oil
  • Salt and/or other spices to taste

Warm oil in large skillet over medium heat. Add sliced potatoes and cook, turning once, until potatoes are soft to the prongs of a fork. Sprinkle with salt and/or other spices and serve.

Serves 4-6

Superfoods: Sweet Potatoes, Olive Oil