SIMPLE AND HEALTHY Super Bowl recipes
3 medium cucumbers (each will yield about 6 slices) ¼ cup store bought basil pesto 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips 6 oz deli smoked turkey breast, shredded 1 bell pepper, thinly sliced into matchsticks 1/2 cup spinach, shredded salt and pepper, for seasoning Low-Carb Pesto & Turkey Cucumber Roll-Ups Slice the cucumbers lengthwise on a mandoline at about a 2mm setting. If you don t have a mandoline, you can always use a vegetable peeler. Place the cucumber slices on parchment paper and pat dry with a paper towel. Spread about 1 teaspoon of pesto on each cucumber, then evenly distribute cheese, turkey, bell pepper and spinach on each. Sprinkle with a little salt and black pepper. Roll up and place seam down. If you want an even nicer presentation, you can stick a toothpick in the middle for easy appetizers! Serve with extra pesto or sauce of choice. Makes about 18 rolls. Nutrition Information: Serves 18 rolls, 1 Roll = 52 calories, 3g fat, 2.5g carbohydrates, 1.1g sugar, <1g fiber, 3.8g protein
3 medium sweet potatoes 3/4 pound (about 2 small) boneless skinless chicken breast 1/4 cups olive oil 2 tablespoon fresh lime juice 2 cloves garlic, minced or grated 3 whole chipotle pepper, minced 1 teaspoon dried oregano 1 teaspoon cumin 2 teaspoons chili powder salt and pepper 2 (half a 10oz bag) cups spinach 5 ounces sharp white cheddar cheese, grated chopped cilantro, for garnish greek yogurt, for serving Healthy Chipotle Chicken Sweet Potato Skins Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50 60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and peper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5 10 minutes. In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside. Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm. Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5 10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired. Nutrition Information: Serves 6 as a side, 3 as a made dish
SHRIMP 1/2 cup vegetable oil 1/4 cup finely chopped parsley 2 tablespoons minced garlic 2 tablespoons finely chopped basil 1 tablespoon minced fresh ginger 2 tablespoons fresh lemon juice 2 teaspoons kosher salt 1 teaspoon crushed red pepper 2 1/2 pounds large shrimp, shelled and deveined DIPPING SAUCE 1 tablespoon vegetable oil 1 tablespoon minced fresh ginger 1 large garlic clove, minced 3 stalks of fresh lemongrass, tender inner bulb only, minced 1 1/2 pounds tomatoes peeled, seeded and coarsely chopped 1 tablespoon fresh lime juice 2 tablespoons chopped cilantro Kosher salt Ginger-Garlic Shrimp with Tangy Tomato Sauce In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours. In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins. Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce. Nutrition Information: Serves 10
CHICKEN 1/4 cup extra virgin olive oil 1 tablespoon rosemary leaves 1 teaspoon chopped thyme 1 teaspoon chopped oregano 1 teaspoon ground cumin 1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes Salt HARISSA 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 2 roasted red peppers from a jar, coarsely chopped 1 red Thai chile, with seeds, chopped 1 garlic clove, chopped 3 tablespoons extra virgin olive oil 1 tablespoon freshly squeezed lemon juice Salt Hummus, for serving Herb-Marinated Chicken Skewers with Harissa In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight. In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder. In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with salt. Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus. MAKE AHEAD The harissa can be refrigerated for up to 5 days. Bring to room temperature before serving. Nutrition Information: Serves 4
cauliflower pizza bites 4 cups grated cauliflower 3 eggs 1 tablespoon olive oil 1 tablespoon Italian seasoning 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon red pepper flakes (optional) FILLINGS Meat (about 4 oz): pepperoni, beef, sausage, bacon, ham, etc... Veggies: bell peppers, onion, olives, artichokes, spinach, etc... Instructions Preheat oven to 400. Combine grated cauliflower, eggs, oil, and seasonings in a large bowl. Add in your desired fillings. Be sure to not use too many or they won t hold together. I use 4 ounces of meat, and about a cup of veggies. Fill the muffin tin by packing the filling into them. Be sure to press down to help them form. Bake for 30 35 minutes or until the tops are golden brown. Serve with your favorite marinara sauce. Nutrition Information: Serves 8
Cherry or Grape Tomatoes, quartered Arugula Bacon, cooked and chopped Shredded Parmesan Ingredients BLT 'Salad' in Parmesan Encrusted Cups FOR THE CUPS: Preheat oven to 375 degrees Line a baking sheet(s) with parchment paper Create piles of parmesan cheese with roughly 3 Tablespoons of cheese each and ~2" apart Bake for around 6 minutes (until the cheese is melted, but not brown) Remove from oven, allow to cool for just about 1 minute. Then, scrape cheese from paper using a spatula and lay over each muffin tin cup. If the cheese doesn't dip down into the cups, pop the muffin tins back into the hot oven for ~30 seconds. Once out of oven, let cups cool and harden, then stuff with salad! SALAD: Toss in arugula, chopped bacon, tomatoes, and sprinkle with parmesan cheese
Mini Taco Tortilla Cups 5 10 in tortilla s quartered 8 oz cream cheese softened 2 tablespoon taco seasoning 2 tablespoons Greek yogurt ½ cup corn ½ cup black beans ¼ cup diced yellow pepper ¼ cup diced orange pepper ½ cup cherry tomatoes, halved 1 avocado diced ¼ cup ranch dressing Preheat oven to 375. Spray a 12 cup muffin tin with cooking spray. Cut each tortilla quarter in half. Line each muffin tin with three tortilla triangles, overlapping as necessary. Bake for 10 minutes or until golden. Let cool in pan for 2 minutes before removing to a rack to cool. In a small bowl, combine cream cheese, taco seasoning and Greek yogurt. In a separate bowl, combine vegetables. Place a tablespoon of cream cheese mixture in the center of each cup. Top with vegetables and drizzle with ranch dressing.
Zucchini Turkey Burgers 1 lb ground turkey (preferably organic) ½ yellow zucchini, grated and squeezed of excess moisture 1 scallion, thinly sliced 1 egg yolk 1 tbsp fresh parsley, chopped 1 tsp paprika 1 tsp salt 1 tbsp store bought Tzatziki sauce buns heirloom tomato slices lettuce other toppings of your choice Mix the first 7 ingredients together. Shape into burger patties and arrange on a plate. Place in the refrigerator for 15 minutes or until ready to use. Preheat a grill (i prefer cooking turkey burgers stove top), cook burgers on both sides until cooked through. Serve on a bun topped with Tzatziki and other toppings of your choice. Nutrition Information: Serves 4
Individual Seven- Layer Dips 1 (16 ounce) can refried beans 1 (1 ounce) package taco seasoning 1 cup guacamole or make homemade guacamole 1 (8 ounce) container sour cream 1 cup chunky salsa or pico de gallo; or make homemade pico de gallo 1 cup shredded cheddar or Mexican blend cheese 2 Roma tomatoes, diced ½ bunch of green onions, sliced 1 (2.25 ounce) can of sliced olives, drained 8 (9 ounce) plastic tumblers tortilla chips In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans. Here's how the layers are assembled: Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1 2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving). Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
1 tablespoon olive oil 1 whole large onion, diced 3 cloves garlic, chopped 3 (about 1 1/2 pounds) cooked chicken breast, shredded 4 teaspoons ancho chili powder 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon onion powder 3 tablespoons brown sugar ½ teaspoons garlic powder 2 chipotle chilies in adobo sauce 1 teaspoon adobo sauce 6 cups chicken broth 1 can (28 ounce Size) fire roasted diced tomatoes 2 (15 ounce) cans pinto beans or black beans, optional 1 can (4 Ounce Size) diced green chiles 1 tablespoon dark chocolate unsweetened cocoa powder salt and pepper, to taste ½ cups grated cheddar cheese, optional for topping ¼ cups chopped fresh cilantro, optional for topping sliced green onions, optional for topping Smoky Chipotle Chocolate Chicken Chili Heat a large dutch oven or soup pot over medium heat. Add a tablespoon of olive oil to the pan and then add the onion and garlic. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes. Add the chicken, ancho chili powder, smoked paprika, ground cumin, onion powder, garlic powder, brown sugar, chipotle chilies and adobo sauce to the pot and continue to cook for an additional 10 minutes covered so that the chicken gets infused with the aromatics and the spices. Stir in the chicken broth, diced tomatoes, beans (if using), and green chiles. Stir in the dark chocolate cocoa powder. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference. For serving, pass the cotija cheese and chopped cilantro for topping as desired.this is great with beer bread and a salad.