Healthy & Delicious Turkey Stuffed Peppers

• 6 bell peppers (I used 3 green, 3 red)
• 1 1/4 cup unsalted chicken bone broth, divided
• 1 yellow onion, chopped
• 1 tbsp. minced garlic
• 1 - 10 oz. bag frozen riced cauliflower, cooked according to package directions
• 1 lb. lean ground turkey
• 1 tsp. sea salt
• 1 tsp. garlic powder (I use Flavor Gods Garlic Lovers)
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 tsp. onion powder
• 1/2 tsp. crushed red pepper flakes
• Freshly ground black pepper
• 3 tbsp. tomato paste
• 1 - 28 oz. can crushed tomatoes with oregano and basil
• 1 cup cooked brown rice (I used TJ's frozen organic brown rice, cooked according to package directions)
• shredded mozzarella or shaved parmesan (optional)

Preheat oven to 400F.

Pour 3/4 cup of the broth into a sprayed glass 9x13 baking dish.  Pour 1/2 cup of the broth into a sprayed glass pie plate.  Slice the tops of each bell pepper off and then slice in half lengthwise, and removing seeds and ribs.  Lay the peppers out in the baking dish & pie plate.

Heat a large skillet over medium heat.  Spray with olive oil cooking spray.  Add the onion and cook until starting to get translucent, about 5 minutes.  Add the minced garlic and cook stirring continuously for another minute.    

Add the turkey to the pan and season with salt, garlic powder, paprika, oregano and red pepper flakes and generously season with freshly ground black pepper.  Cook while breaking the turkey up with a wooden spoon until the meat is no longer pink, about 5 minutes. Pour in the cooked riced cauliflower and stir to combine. 

Stir in the tomato paste and crushed tomatoes and let simmer for 10 minutes.  Add the cooked rice and stir to combine.

Spoon the mixture into the bell peppers.  Cover the dishes with foil and bake for 25 minutes.

Top your peppers with shredded mozzarella or shaved parmesan (optional).

Enjoy!

Turkey and Veggie Taco Skillet

First cook the meat:

• 1 lb. lean ground turkey
• 1/2 tsp. salt
• 1 tsp. garlic powder  (I use Flavor Gods Garlic Lovers)
• 2 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. paprika
• 1/2 tsp. onion powder
• 1 cup chicken bone broth

Heat a skillet over medium heat and spray with olive oil cooking spray.  Add the ground turkey.  Cook in it's packaged form for two minutes, flip over and cook for another two minutes.  Use a wooden spoon to break up the meat and season with salt, garlic powder, cumin, oregano, paprika, and onion powder.  Continue to cook the meat until it is no longer pink, about 4 more minutes.  Add the bone broth, bring to a simmer and let simmer until most of the liquid has evaporated, about 5 minutes. 

Meanwhile, get the veggies going:

• 1 cup chopped onion
• 2 cups chopped bell peppers (I used green, yellow and red)
• 1 zucchini, grated and squeezed dry of any liquid (I use paper towels)
• 1 tsp. chopped garlic
• 1 - 10 oz. bag frozen riced broccoli, cooked according to package directions
• Salt and freshly ground black pepper
• 1/4 tsp. crushed red pepper
• 2 tsp. taco seasoning (I use Flavor Gods Taco Tuesday)
• 1 tbsp. coconut aminos
• 3 tbsp. reduced sodium chicken broth

Heat a second skillet over medium heat and spray with olive oil cooking spray.  Add the onion, bell peppers and grated zucchini. Cook, stirring occasionally until the veggies start to soften.  Add the garlic and cook stirring continuously for a minute.  Pour the cooked riced broccoli into the pan and stir to mix everything together.  Pour the coconut aminos and broth and season with salt and freshly ground black pepper, crushed red pepper and taco seasoning.  Stir while cooking.

When meat is cooked and veggies are ready, combine the meat and veggies together in one skillet.  Stir everything together to mix well.

Enjoy!

Served here with guacamole.  Yummy!

Veggie Egg Muffins

• 1 zucchini, grated and ring out any extra liquid (I use paper towels)
• 1 green bell pepper, chopped
• 1/2 cup chopped red onion
• 12 eggs
• 1 tsp. garlic powder (I use Flavor Gods Garlic Lovers)
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• Freshly ground black pepper

Preheat oven to 350F.  Line a muffin pan with silicone muffin cups or generously spray the pan with cooking spray.  

Evenly distribute the grated zucchini, chopped bell pepper and chopped red onions into the muffin cups.  

Whisk together the eggs with the garlic powder, crushed red pepper and salt.  Generously season with freshly ground black pepper.

  

Pour the eggs into the muffin cups, just covering the veggies.

Pop into the oven until cooked through where a toothpick comes out clean, 25 minutes.

Enjoy 2 muffins per serving.  Yummy!

Chicken, Brown Rice and Broccoli Casserole

• 1 tbsp. olive oil
• 1 lb. boneless skinless chicken breast, cubed
• 1 tbsp. garlic powder
• 2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• 1 tsp. salt
• Freshly ground black pepper
• 2 cups brown basmati rice, rinsed and drained
• 1 - 4 oz. can hot diced green chiles
• 4 1/2 cups reduced sodium chicken broth
• 5 cups fresh broccoli florets (about 12 oz)
• 1 cup 0% plain Greek yoguret
• 1 bunch green onions, chopped

Heat a 5 quart oven-safe pan over medium heat.  Drizzle with olive oil.  

Preheat oven to 350F.

Add the cubed chicken to the pan and season with the garlic powder, Italian seasoning, red pepper flakes and salt.  Generously season with freshly ground black pepper.  Cook until no longer pink, about 5 minutes, breaking it up as it cooks with a wooden spatula/spoon.

Add the rice, green chiles and broth.  Stir and elevate heat to bring to a boil.  Once boiling, remove from heat, pour broccoli florets in.  

Cover and move to oven.  Bake for one hour.

Remove pan from the oven.  Stir in chopped green onions and yogurt.  Stir to mix well.  Return pan, uncovered, to the oven and continue to cook 10 minutes.

Serves 4.  Enjoy!!!

Effortless & Delicious Crock Pot Pulled Chicken

• 2.5 lbs. boneless skinless chicken breast
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 tsp. ground coriander
• 1 1/2 tsp. salt
• 1/3 cup reduced sodium chicken broth
• 1 large lime, sliced in half
• 1 red onion, chopped
• 1 jalapeno, sliced into rings

In a small bowl combine all of the spices.  Stir to mix well.

Place chicken into a crock pot sprayed with olive oil cooking spray.  Sprinkle half of the seasoning mix over the top of the chicken.  Flip the chicken over and sprinkle the remaining seasonings over the top.  Pour the broth over the top and squeeze the lime over the top.  Add the chopped onion and jalapeno rings.  

Cover and cook on low for 5 hours.

Use tongs to shred the chicken.  Stir to mix everything together.  Keep on warm until ready to serve.

Enjoy!!

Spinach, Zucchini Egg Bake

• 3 medium zucchini, grated and drained of excess water (I use a dish cloth to drain out water)
• 1 - 5 oz. bag baby spinach, chopped
• 1 tsp. salt, divided
• freshly ground black pepper
• 12 eggs
• 1 tsp. garlic powder (I use Flavor Gods, Garlic Lovers)
• 1/4 tsp. red pepper flakes

Preheat oven to 375F.

Coat a large saute pan with olive oil cooking spray.  Add your grated zucchini and chopped spinach to the pan.  Season with 1/2 tsp. salt and generously season with freshly ground black pepper.  Cook, stirring occasionally, until the veggies are cooked and most of the liquid has evaporated, 10 minutes.

Meanwhile, whisk together the eggs, garlic powder, red pepper flakes and 1/2 tsp. salt in a bowl.  Set aside.

Spray a 8x11 baking dish with cooking spray.  Transfer the cooked zucchini, spinach mixture to the dish and spread out into an even layer.  Pour the whisked eggs on top.  Pop the dish into the oven and bake 30 minutes, or until a knife inserted comes out clean.

Divide into 6 servings. Serve with salsa.  ENJOY!