Turkey Chili in the Bean Pot!

I know, I know – 3 recipes in 1 week! But I have so many fun, easy, new Bean Pot recipes (all Lean & Green approved!), that I just have to get them posted! Hope you are enjoying some new variety. And if you haven’t picked up your Bean Pot yet, go check out my friend, Tonya Giesbers at http://www.celebratinghomebeanpotbytonyagiesbers.com/ – she will get you all hooked up! Then, you can try this great recipe out!

Ingredients

1 lb ground turkey

2 tsp chopped onion

3 cups diced turnip/celery/bell peppers/tomatoes

1 – 14 oz can chicken broth

1/4 tsp chili powder

Directions

Brown meat and onions. Add to Bean Pot. Add remaining ingredients and cook in microwave for 20 minutes.

Nutritional Breakdown

Makes 2 servings. Each serving is:

1 Leaner Protein

3 Vegetables

1-1/4 condiments

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Chicken & Vegetables, Bean-Pot Style

Here is another simple and yummy Bean Pot recipe. If you are on 5&1, you’ll want to add an extra serving of veggies in somewhere (you could even add more veggies directly into this recipe, if you wanted!). This one is winter comfort food, all the way … and yet still deliciously healthy! Yay!

Chicken&Veggies

Ingredients

2-1/4 lbs boneless, skinless chicken breasts

1 cup chopped celery

2 tsp chopped onion

1 cup diced turnip

1 cup chopped bell pepper (I like to use a mix of colors)

1 cup sliced white mushrooms

2 tsp Mrs Dash seasoning of your choice

Directions

Add all ingredients to Bean Pot. Cover and cook at 350 degrees for 1 hour.

Nutritional Breakdown

Makes 4 servings. Per serving:

1 Leaner Protein

2 Vegetables

2 Condiments

Bean Pot Fajitas!

I am working on a whole new set of BEAN POT recipes! Watch for several to be posted this week … I hope you enjoy them all!

This first one is for fajitas – always a favorite. If you are following the 5&1, you could put these in a lettuce wrap, or just serve them up as is. I love doing a great lettuce wrap in place of a tortilla, so that’s the route we go at our house. If you are in maintenance, add a great low-carb tortilla to it and enjoy!

Ingredients

2 lbs thin-cut stir fry beef

1 Medifast Fajita Seasoning mix

1/4 cup chopped scallions

2-1/4 cups bell peppers, chopped

12 cups water

Directions

Add beef to bean pot. Add scallions and peppers. Add seasoning and water. Cover and cook at 250 degrees for 8-9 hours or at 350 degrees for 6 hours.

Nutritional Breakdown

Makes 5 servings. Per serving:

1 Lean protein

1 vegetable

2-1/2 condiments

Cauli-Thins

Next time you are craving a sandwich, try these Cauli-Egg Sandwich Thins:
-4 cups grated or processed raw cauliflower
-4 eggs
-1tsp celtic sea salt
-1/2tsp of black pepper
-4tbsp ground flaxseed or chia seed ****Chia seed works the best

-Preheat oven to 450
-Whisk everything together very well (using a big whisk or fork)
-Place in 1/4 cup mounds on a parchment lined baking sheet sprayed with olive oil
-using your hands shape into flat rounds, like sandwich thins
-Bake for 10-12 minutes, flip and bake another 5

Yummy treat!

Yummy treat!

Add your favorite lean meat and a bit of greens and you have a wonderful meal. I wish I could claim credit for this one, but I stole it from my friend Sue. Love all the creative, healthy ideas out there that help us all stay on track!

Nutritional Breakdown:

Makes 4 servings. Each serving consists of:

2 veggies

1 oz lean protein

1.25 condiments

1 fat serving

Spaghetti Squash & Shrimp

This recipe came to me by way of one of our clients – love when others share their creative, yummy ideas with our family! Hope you enjoy this one as well. Simple, filling and yummy!

spaghettisquash

Ingredients:

8 oz diced tomatoes (2 Greens)

3 tsp minced garlic (3 Condiments)

2 Tbsp chopped onions (2 Condiments)

1/2 cup minced bell pepper (1 Green)

21 oz Shrimp (3 Leanest)

2 cups Spaghetti Squash (4 Green)

3 oz Black Olives (2 Healthy Fats)

1 cup fresh Mushrooms (2 Greens)

1 tsp Olive Oil (1 Healthy Fat)

Directions:

1. Cut spaghetti squash in half and scrape out seeds. Bake cut side down on baking sheet in 350 degree oven for 30 minutes (or until done).

2. Spray saute pan with non-stick cooking spray and cook pepper, onion and garlic until tender.

3. Using Magic Bullet mixer or blender, puree tomatoes and cooked veggies.

4. Place in large saute pan and simmer. Add shrimp and cook until done.

5. Scrape spaghetti squash with fork. Serve sauce and shrimp over cooked squash. Add cooked mushrooms and olives.

Nutritional Breakdown:

Makes 3 servings. Each serving includes:

3 Greens

2 Condiments

1 Leanest Protein

1 Healthy Fat

Bean Pot Egg Casserole

As a child, one of my favorite special meals that my mom made was Egg Casserole. So, when I saw the amazing Tonya Giesbers post this recipe recently, I HAD to run it through Nutrition Support and find out if we could make a lean & green version of it … and we can! So excited about this!! Let me know what you think!

Ingredients:

12 large eggs

1/4 cup shredded low-fat cheddar cheese

1/4 cup skim milk

5 Morning Star Farms Veggie Sausage Patties

1/4 tsp salt

1/2 tsp pepper

Directions:

Put it all in the Bean Pot and scramble.

Place lid on Bean Pot and microwave on high for 4 minutes.

Take out of microwave and re-scramble.

Replace in microwave and cook on high for 5-6 minutes.

Nutritional Breakdown:

Makes 6 servings. Each serving consists of:

1 Lean Protein

1 Condiment

Obviously, to make this a full lean & green meal, you will need to add veggies. You could either have some steamed or grilled veggies on the side, a salad … or you could incorporate some veggies like peppers, mushrooms, tomatoes (etc) into your scramble!

Goulash Stir Fry

It has been a while since I posted a new recipe … busy, fun, exciting summer … but it left little time for blogging! And this one was borne out of a need for a last-minute meal based on what was in the fridge. I had stir fry on the menu, but all we had thawed was ground elk meat. In the past, these creations were referred to as Refrigerator Goulash at our house. I opted to combine that concept into a stir fry this time around. You can decide which it actually is … either way, it was super yummy and well-received!

The zucchini, green beans and some of the tomatoes were from our own garden. And the elk was from my hubby’s hunting trip last fall. So this was a VERY economical meal for us!

From beginning to end … yum!!!

Ingredients:

1-1/2 lbs lean ground elk meat

1 cup chopped white mushrooms

1 cup chopped broccoli

1/2 cup chopped tomatoes

1/2 cup chopped bell peppers, assorted colors

1 cup chopped zucchini

1 cup chopped green beans

1 cup shiritaki rice

6 tsp low-sodium soy sauce

2 tsp lime juice

1/2 tsp Mrs Dash garlic & herb seasoning

Directions:

1. Cook ground elk until cooked all the way through. Remove from pan and set aside.

2. Add chopped peppers, zucchini and green beans. Saute until veggies start to soften, approximately 5 minutes. Add broccoli and continue to saute, approximately 2 more minutes. Add mushrooms and continue cooking, stirring occasionally, until mushrooms start to “shrink”, approximately 3-4 minutes. Add tomatoes, and continue to saute for another minute or two.

3. Mix soy sauce, lime juice and garlic seasoning in a separate dish. Add to veggies, stir well, and let simmer for 3-4 minutes.

4. Add (blanched) shiritaki noodles to veggie mixture (if there is not enough liquid to cover everything, add a little water). Cook for about a minute.

5. Add meat back into veggie mixture and cook until heated through.

Serve and enjoy!

Nutritional Breakdown:

Makes 3 lean & green servings. Each serving consists of:

1 leaner portion (I’d say leanest, but there is some fat added to our ground elk)

3 veggie portions

3 condiments