SO GOOD. So good that my 2 year old asked for seconds – WHAT!? 😉
I hope you enjoy this as much as we did. **Feel free to sub-in any veggies you like. I had cooked cauliflower and sweet potato to get rid of, but I bet that leftover zucchini, peas, green beans, cabbage, or carrots would be fabulous in this as well.
- 1 tbsp coconut oil
- 1/2 cup diced white onion
- 1 tbsp minced ginger
- 3 cloves garlic minced
- 2 cups of cherry tomatoes, halved
- 2 tsp dried basil
- 1 tbsp yellow curry powder
- 1/4 tsp red pepper flakes *optional*
- 1-2 cups cooked chopped cauliflower **
- 1 cup cooked chopped sweet potato**
- 1 can lite coconut milk
- 18 – 20 large deveined shrimp
- In a medium pot on low heat, melt coconut oil and add onion. Stir occasionally until onion softens and becomes fragrant.
- Add ginger, garlic, and tomatoes, continue stirring until tomatoes have softened.
- Combine basil, curry, and red pepper flakes into the mixture and then add vegetables. Allow to cook until vegetables have heated through and are slightly toasted.
- Stirring continuously, pour coconut milk into pot and let simmer for 2-3 minutes and then add shrimp. Once shrimp are cooked through, remove pot from heat and allow to cool. Serve with rice (or veggies noodles) of your choice.
Yum!! This recipe is hearty and delicious, not to mention healthy, easy, and high in protein. I enjoyed it from a bowl and my husband wrapped it up into a burrito by using a large tortilla. I hope you enjoy this as much as we did! Recipe make approx. 6 servings
- 500g extra lean ground turkey
- 1 tsp olive oil
- 1/2 cup minced red onion
- 1 bell pepper chopped into bite size pieces
- 2 large carrots peeled and chopped
- 1 cup chopped zucchini (or 2 stalks celery)
- 2 cups water
- 3/4 cup white rice (or any kind of rice that cooks in 30 mins or less)
- 1 can tomato paste
- 1 can (14 oz) diced tomatoes OR the equivalent in salsa
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp each garlic powder and seasoning salt
- 2 cans black beans (or sub in one can of kidney beans)
1. In a large pot on medium high heat, add olive oil and brown turkey meat. Top with chopped veggies and stir occasionally until they begin to soften and smell fragrant.
2. Add water, rice and remaining ingredients. Stir to fully combine, then cover and turn down to medium/low heat. Allow contents to simmer for approx 20 minutes or until the rice is cooked through. Keep an attentive eye on the pot, you may need to add more water if it begins to stick/burn. Total cook time varies depending on the type of rice you choose.
Top with shredded cheese, a dollop of Greek yogurt or sour cream, sliced avocado, or fresh cilantro. Enjoy!!
Hurray!! A delicious recipe that is easy and prep-friendly (low calorie)!! You could easily cook this in the oven instead of on the BBQ (400F for 25 mins), but I LOVE the smokey flavor the BBQ gives. I hope you enjoy this as much as we did!
- 2 large chicken breasts
- 1 sweet long red pepper
- 1 small green zucchini
- 1 tbsp minced onion
- 1 oz feta cheese
- 1 tbsp Greek yogurt (or sour cream or light cream cheese)
- 1/2 tsp each oregano and garlic powder
- pinch of salt & pepper
- seasoning salt, garlic powder, paprika, pepper to season
1. Preheat the BBQ to medium heat. Ensure that the grills are clean and very hot before placing the chicken breasts on them (otherwise they will stick).
2. Slice the zucchini and the red pepper into very small pieces. If you cut them too large they’ll be difficult to stuff inside the chicken and won’t cook through. Place 1/3 cup of the zucchini and 1/3 cup of the red pepper in a small bowl and add onion, crumbled feta cheese, Greek yogurt , oregano, and garlic powder. Stir until mixture is well combined.
3. Slice each chicken breast half way through from top to bottom. Inside this cut, slice one inch horizontally in each direction. This will create a pocket. Season chicken breasts with a light sprinkle of the seasoning salt, garlic powder, paprika, and pepper.
4. Stuff each chicken breast with half of the vegetable mixture. They will be very full. Carefully place on the hot BBQ and cook on medium heat (approx 400F – 475F) for 20 – 25 minutes.
This recipes is a WINNER for shrimp lovers. You can try other vegetable combinations, I only used broccoli and zucchini because I had them on hand. In fact, I think this recipe would be delicious inside a zucchini instead of a pepper. You could also add some extra garlic to this recipe if you like, the basil oregano pesto that I use is very garlicy so I have not added more. If you give it a go, please let me know what you think! 🙂
- 3 large sweet peppers (if you’re using bell pepper, you probably only need 2)
- 18 – 22 large shrimp (raw &) shelled and cut into bite-sized pieces
- 2 tsp olive oil
- 2-3 cups fresh broccoli
- 2 small zucchini
- 1/4 cup water
- 1/4 cup basil & oregano pesto
- 1/4 cup plain Greek yogurt (or sour cream)
- 1/4 cup crumbled feta cheese
- Fresh ground pepper to taste
1. Preheat oven to 400F. Slice peppers in half length wise and clean out seeds. Place them open-face up on a baking sheet and roast for 6-8 minutes or until they begin to soften.
2. Place a medium sauce pan or skillet on the stove, turn to medium heat. Chop broccoli and zucchini into very small pieces. Add olive oil and vegetables to the sauce pan, sautee until almost cooked. Remove from pan and set aside in a medium bowl.
3. In the same sauce pan on medium heat, add shrimp and 1/4 cup of water. Cover and allow to steam for 3-4 minutes or until they begin to cook (turn orange/pink). No need to fully cook. Remove from heat, toss any remaining water, and add shrimp to bowl with vegetables.
4. Add pesto, Greek yogurt, and most of the feta cheese to the large bowl. Stir to fully combine. Place mixture inside peppers and sprinkle some fresh ground pepper and the remaining cheese over-top. Cook for 8-10 more minutes (at 400F) or until feta softens and red peppers are cooked through.
YUMM! You don’t need fresh basil for this recipe, but I highly recommend it!! If you’re using dried basil, add it to the stir-fry sauce at the same time as the lime juice.
- 2 large chicken breasts cut into bite sized pieces
- 1 tbsp canola or vegetable oil
- 4 – 5 cups of fresh veggies
- 2 tbsp water
- 3 cloves minced garlic
- 1 tsp sriracha
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 2-3 tbsp honey
- the juice of 2 limes
- 1 tsp cornstarch
- handful of fresh basil, chopped
1. In a large pan on medium high, heat oil and sautee chicken. When the chicken is 1/2 cooked, add vegetables, garlic, and water. Cover and allow vegetables to steam for 2-3 minutes or until 1/2 cooked.
2. In a small bowl, combine sriracha, fish and soy sauce, honey, lime and cornstarch. Mix.
3. Pour mixture over chicken and vegetables, stir continuously until vegetables are cooked through. Sauce should thicken. If sauce becomes too thick, add a few tbsp of water. If sauce is not thick enough, combine 1 tbsp of water with 1 tsp of cornstarch in a small bowl. Add to dish and continue to stir. Top with fresh basil, stir to combine, and then serve over rice. Enjoy!
YUM!! I was a little nervous that this wouldn’t turn out quite as yummy as I had envisioned. Boy was I wrong!! Both hubby and my toddler were saying “yum yum yum” throughout dinner. I encourage you to give this recipe a go!! 🙂 If you’ve got some feta cheese on hand, I bet a little sprinkle on top before serving would be even better!
- 2 large chicken breasts
- 3 large potatoes cut into bite size pieces
- 2-3 handfuls of fresh green beans, cut in half
- 1 large sweet pepper, sliced thin and then in half
- 1 tbsp olive oil
- 1.5 tsp each garlic powder, seasoning salt, fresh ground pepper
- 1 tbsp each grainy and Dijon mustard
- 1 tbsp minced red onion
- 1 clove fresh garlic, minced
- 1/2 tsp oregano
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- handful of sliced Kalamata olives
- Preheat oven to 400F. Spray 2 large cookie sheets with non-stick spray. Place chicken breasts on one tray and sprinkle with 1/2 tsp of garlic powder, seasoning salt, fresh ground pepper.
- In a large bowl, mix potatoes, olive oil, and remaining garlic powder, seasoning salt and ground pepper. Stir until fully combined, then add (in an even layer) to the cookie sheet with the chicken breasts. Cook for 25 minutes @ 400F.
- In the same large bowl, add the green beans and sweet pepper. There should be enough remaining olive oil and spices around the inside of the bowl to lightly coat the veggies. Stir/swirl until coated.
- Place veggies on a the second cookie sheet, cook for 15-20 minutes @ 400F or until green beans become somewhat soft.
- In a small bowl, use a fork to fully combine the mustard, onion, garlic, oregano, olive oil, and balsamic vinegar.
- Remove contents from the oven and slice the chicken breast into bite sized pieces.
- In a large bowl, mix the chicken, potatoes, and veggies. Add dressing 1-2 tbsps at a time, stirring to combine. Add only enough dressing to lightly coat. Top with olives and feta cheese (if desired). Serve warm.
YUMMMM!! This was such a very welcome change! I’m not sure why I don’t cook pork loin more often. Pork is generally high in fat compared to leaner options like turkey, chicken, seafood, etc. With the exception of the Pork Loin, which has very similar macros and calories to skinless chicken breast. Anyway, on to the recipe!
*omit the chili pepper flakes if you want this dish to taste more mild
- 2 pork tenderloin steaks/chops (approx 300g)
- 1 tbsp canola or vegetable oil
- 1/2 tsp each salt & pepper
- 4-6 cloves minced garlic
- 2 tbsp fresh grated ginger
- 1/3 cup honey
- 1 tbsp sriracha
- 1/4 tsp chili pepper flakes*
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- In a large skillet on medium/high heat, add half of the oil and pork, sprinkle with salt & pepper. Do not overcrowd the pan. Flip pork every few minutes and remove from heat when the pork is 3/4 cooked or JUST cooked through (pork will cook more later) and place in a bowl.
- In the same skillet on low heat, add the remaining oil, garlic and ginger. Sautee for a few minute until ginger becomes fragrant. Add remaining ingredients and turn heat up to medium, stir to combine.
- When sauce becomes thick and bubbly, return pork to skillet and stir to coat. Cover and allow pork to simmer in sauce for 2-3 minutes.
- Serve over steamed snap peas, broccoli, cauliflower, carrots, or sweet peppers, and rice (or rice noodles). Enjoy!!
Save yourself some cash and make chicken fingers at home! These have WAY more flavor and crunch than what you would find with store-bought or at a restaurant. Hope you enjoy them!!
- 2 large chicken breasts cut into long strips
- 6 – 10 crackers* crushed into crumbs
- 1/2 tsp seasoning salt & pepper
- 1 tsp garlic powder, onion powder, and oregano (or Italian seasoning)
- 2 large eggs
* I used 6 Breton Original crackers, they are a large cracker
1. Pre-heat a griddle, frying pan, or grill. I used a George Foreman Grill on ‘High Heat’. Spray with non-stick spray or canola/vegetable oil.
2. In a small bowl, whisk your eggs together and sent aside.
3. Mix your cracker crumbs with the salt, pepper, garlic, onion, and oregano. Spread evenly over a large plate.
4. Dip each chicken piece in the egg wash and roll in the cracker crumbs. When fully coated, lay in the pan or on the griddle. Cook for 3-4 minutes on each side, or until outside is golden brown and center is cooked through.
This was SO good, it didn’t last for even 10 minutes in my house. The smoked Gouda/cheddar gives this frittata a lovely flavor! You can use any veggies you like, next time I think I’ll add some spinach.
- 2 tsp olive oil
- 1 cup chopped broccoli
- 1 cup chopped sweet pepper
- 5 large eggs
- 2 tbsp water
- 2 tbsp Greek vinaigrette dressing *optional
- 1tsp minced garlic
- 2 tbsp minced onion
- 1/2 cup chopped cooked chicken breast
- 1/2 cup shredded smoke Gouda or smoked cheddar cheese
- Preheat the oven to 350F.
- In an oven safe frying pan, sautee broccoli and pepper in olive oil on low heat. Once the veggies begin to soften, add vinaigrette, garlic & onion and stir for only a few minutes or until onions begin to soften and garlic becomes fragrant. Turn off heat and sprinkle 1/2 of the cheese and all of the chicken evenly over-top.
- In a bowl, scramble eggs and water with a fork. Pour this mixture evenly over frying pan contents. Sprinkle remaining cheese over top and bake for 30 – 35 minutes or until top no longer looks wet.
If you’re a fan of broccoli cheddar soup, you’ll be a fan of this chicken! Plus, it’s a great way to use up leftover broccoli!
- 2 large chicken breasts
- 1-2 cups cooked/steamed broccoli chopped into bite size pieces
- 1/3 cup Greek yogurt or sour cream
- 1/2 cube chicken bouillon
- 1/2 cup shredded cheddar or marble cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp minced yellow or white onion
- 1 tsp each garlic powder, paprika
- salt & pepper to taste
1. Preheat oven to 400F and spray a baking sheet with non-stick spray.
2. Slice each chicken breast half way through vertically, leaving a small un-sliced portion at each end. Inside this opening, slice 1 inch horizontally on each side to make a pocket.
3. In a medium bowl, stir together the broccoli, Greek yogurt, and onion until fully coated in yogurt. Crumble in chicken bouillon, add the cheeses, and only half of the paprika and garlic powder. Stir to combine mixture.
4. Stuff each chicken breast with half of the mixture and sprinkle outside of the breast with the remaining garlic powder and paprika. Top the dish with salt and fresh ground pepper.
5. Bake for 22-26 minutes at 400F or until chicken is cooked through. Do not over-cook.