Easy Healthy Ground Turkey Chili

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Easy Healthy Ground Turkey Chili

With the cooler weather, wouldn’t you like to warm up with a bowl of steaming, ground turkey chili? Our ground turkey chili recipe is so easy to make that you can feed your whole family without the hassle of complicated cooking. Eat it as is or serve over rice or pasta.

Easy recipe: Serves 4
 12 oz ground turkey
 1 can kidney beans, drained
 1 onion, diced
 2 jalapenos, core and seed removed, diced (or can be replaced with 1/2 tbsp chili powder)
 1 1/2 cups of grape tomatoes (or replaced with stewed tomatoes from can)
 1 tsp red chili flakes (optional)
 1 bell pepper, core and seed removed, diced (any color)
 2 tbsp cilantro, roughly chopped (half for cooking and half for topping)
 1 cup fat free chicken broth 
 1/3 cup of fat free feta cheese for topping (or replace with you favorite cheese)
 Salt to taste
 Olive or coconut oil spray

Cooking instructions
 Spray cooking oil in a sauce pan and set to medium-high heat. Add onion, bell pepper and jalapeno and cooking until tender
 Add turkey, kidney bean, tomatoes, red chili flakes, 1/2 amount of cilantro and chicken broth. Bring mixture to boil and then reduce heat to simmer for 25 minutes covered
 Add salt to taste when you know that the turkey is already cooked. Add black pepper if desired
Once the simmering is done, scoop chili into a bowl and top with feta cheese and cilantro. 

Enjoy your Fablicious healthy ground turkey chili!

Turkey Bacon, Veggie Egg Omelet

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Turkey Bacon, Veggie Egg Omelet

Breakfast is one of my favorite meals of the day. The thought of breakfast and my morning coffee instantly cheers me up! 
So for those days when you don’t feel like getting up (like Monday morning), try our simple turkey bacon, veggie egg omelet recipe. It is loaded with healthy ingredients and low in calories too.!

Easy recipe: Serves 1
 2 egg whites, whisked (or 1 egg)
 1 tsp minced garlic
 1/4 bell pepper, core and seed removed, diced (any color)
 4 grape tomatoes, diced (or 1/4 regular size tomato)
 1 cup organic spinach (I usually buy prewash in a bag)
 1 turkey bacon, cooked per package instructions, diced
 1 tsp cilantro, cut (optional)
 Olive or coconut oil spray
 Salt to taste

Cooking instructions
 Spray cooking oil in a cooking pan and set to medium-high heat. Add garlic and stir fry for about 1 minute
 Add bell pepper and stir fry for another minute
 Then stir in tomato, spinach and salt. Cook until spinach is wilted. 
 Turn heat off and add cooked turkey bacon to the mixture. Set aside
 Spray cooking oil in another small cooking pan and set to medium-low heat
 Add a pinch of salt to egg whites if desired. Pour in egg whites and let it cook until it sets
 Using a rubber scraper, gently lift the eggs onto a serving plate
 Scoop the cooked mixture of bell pepper, tomato, spinach and turkey bacon onto egg whites. Then fold the other half of egg whites over
Top the egg omelet with cilantro and serve

Calories: about 100 per serving
Enjoy!

Garlic Shrimp Cucumber Wrap

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Garlic Shrimp Cucumber Wrap

Do you crave for a light and refreshing snack that is easy to prepare? I love the taste of cooked, spicy garlic shrimp mix with the taste of fresh vegetables. This recipe is idea as a snack or meal. What’s more, it’s less than 100 calories per serving! So go ahead and enjoy this guilt-free yet delicious garlic shrimp cucumber wrap.

Easy recipe: Serves 2
 6 lettuce wraps
 18 medium shrimp, shell removed and deveined (12 pieces if the shrimp are large)
 2 tsp minced garlic
 1/2 tsp chili flakes (skip this if you prefer non spicy)
 1/2 cucumbers, diced
 6 to 8 grape tomatos, diced
 1 to 2 tsp of balsamic vinaigrette
 Salt to taste
 Olive or coconut oil spray

Cooking instructions
 Spray cooking oil in a cooking pan and set to medium-high heat. Add garlic and chili flakes and stir fry for about 1 minute
 Add shrimp and salt. Continue cooking until shrimps are cooked. Shrimps turned pink when cooked
 Mix cucumber, tomatoes and balsamic vinaigrette in a bowl. Scoop the mixture onto each lettuce wrap
Add cooked shrimp on top of the mixture

Calories: about 95 per serving
Enjoy! 

Jalapeño Ground Turkey Stuffed Peppers

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Jalapeno Ground Turkey Stuffed Peppers

I’m always striving to create simple recipes like this jalapeño, ground turkey and onion stuffed in bell peppers. They are easy to cook and utilizing less ingredients. If you are like me, I prefer to spend more time enjoying my meals with friends and family than in the kitchen. Hopefully, you already have most of the ingredients at home.
 
Easy recipe: Serves 2
 2 large bell peppers (green or red), cut half length wise, core and seeds removed
 8 oz ground turkey
 1 to 2 jalapeño, core and seeds removed, diced (optional)
 1 onion, sliced or diced
 1/2 envelope of taco seasoning 

 1 tsp garlic powder
 1/3 cup mozzarella cheese
 6 tbsp salsa (optional)
 Olive or coconut oil spray
 
Cooking directions
 Preheat oven to 375°F

 Place bell peppers on a baking tray and spray oil on both sides of peppers. Place baking tray in heated oven with peppers inside face down and bake for 15 minutes
 Mix together ground turkey, jalapeño, onion, garlic and taco seasoning in a bowl
 Remove bell peppers from oven. Scoop mixture onto the cavity of bell peppers
 Bake stuffed peppers for another 30 minutes, remove at 20 minutes to add mozzarella cheese on top. Bake for another 10 minutes or until cheese melt
Serve with salsa if desired

Calories: about 329 per serving
Enjoy the spicy, meaty taste of jalapeño ground turkey stuffed peppers!

Chicken Cheese Eggplant Pizza

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Chicken Cheese Eggplant Pizza

Want a low calorie, healthy and filling recipe without compromising on taste? This Fablicious chicken, cheese, mini sweet peppers on eggplant is a winner for me. I hope you love them too! With a preparation time of only 10 minutes and baking time of 20 minutes or less, you can whip up a good meal for you and your family!

Easy recipe: Serves 4
1 large eggplant, sliced into 8 pieces and dipped into salt water to prevent browning
1 cooked chicken breast, diced (see here for our baked chicken recipe
3 mini sweet peppers, core and seeds removed, sliced (or 1/2 bell pepper, any color)
4 tbsp tomato paste ( replaced with spaghetti sauce or salsa if you prefer) 
8 basil leaves, diced
1/2 cup mozzarella cheese (or grated parmesan cheese)
Olive or coconut oil spray
Salt to taste

Cooking instructions
 Preheat oven to 400°F
 Spray oil on a baking pan
 Place each slice of eggplants on baking pan single layer
 Spread tomato paste and add cheese. Cheese can also be added as top layer
 Add both sweet peppers and chicken. 
 Bake chicken cheese eggplant pizza for 15 to 20 minutes, or until cheese melt
Remove and let cool for at least 5 minutes and top with basil

Calories: about 155 per serving
Enjoy this recipe as a snack or a meal!

Tomato, Turkey and Mushroom Fried Rice

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Tomato, Turkey and Mushroom Fried Rice

I love fried rice, especially stir fried with sun dried tomato, turkey and mushroomIt’s my comfort food and have to have it at least once a month or more. Thank goodness for healthy brown rice, which is a great substitute for white rice!

Easy recipe: Serves 4
 1 cup uncooked brown rice, cook according to package directions (let it cool before using for stir fry) 
 1/2 onion, diced
 1/3 cup sun dried tomatoes
 8 oz ground turkey
 1 cup white button mushrooms, sliced (add more if you like mushrooms)
 6 cups organic spinach
 2 egg whites (or replaced with one egg), whisked
 2 tbsp soy sauce
 1 tsp sesame oil
 Olive or coconut oil spray
 Salt to taste
tip: overnight cooked rice tastes even better in stir fry 
 
Cooking directions
Spray cooking oil in a cooking pan over medium-high heat. Add onion and stir fry for about 1 minute
 Add mushrooms and stir fry for about 4 minutes (add a little water if mixture is too dry)
 Add ground turkey and stir fry until meat is cooked
 Add sun dried tomatoes, spinach, soy sauce, sesame oil, salt, brown rice and egg
 Stir fry everything together until eggs are cooked. By this time spinach will have wilted
 Remove and serve

Calories: about 305 per serving
Enjoy the Fablicious taste of sun dried tomato turkey mushroom fried rice!

Jalapeño Ground Turkey Flatbread

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Jalapeño Ground Turkey Flatbread

There are days that I crave for Mexican food but some of it may not be the healthiest. Especially if you are in a Mexican restaurant, calories can quickly add up! Here is a healthier recipe of jalapeño, ground turkey, pico de gallo and cheese with flatbread.
This delicious easy recipe can be made into snack or meal.
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Easy recipe: Serves 2
 4 oz ground turkey
 2 whole grain flatbreads (or your favorite tortilla). Featured here is whole grain middle eastern flatbread from Trader Joe’s
 2 tbsp taco seasoning
 1 jalapeño chili, core and seeds removed, diced
 1/2 onion, diced
 2 to 3 tbsp pico de gallo (or salsa)
 1/4 cup mozzarella cheese (or your favorite cheese)
 Olive or coconut oil spray
  ~
Cooking instructions
 Preheat oven to 375°F
 Spray cooking oil in a cooking pan over medium-high heat. Add onion and jalapeno. Stir fry for about 2 minutes
 Add ground turkey and taco mix to the mixture and stir fry till ground turkey is cooked
 Scoop mixture in between 2 layers of flatbread. Add pico de gallo and then cheese on top layer of flatbread
 Bake until cheese is melted, about between 10 to 15 minutes
Tip: If you don’t like your cheese melted, you can save a step by heating the flatbread in a microwave for 30 seconds and skip the baking 
  ~
Calories: about 285 per serving
Enjoy! The jalapeño, ground turkey with pico de gallo and cheese with flatbread is delicious and satisfying.

 

Spicy Shrimp Broccoli Stir Fry Noodle

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Spicy Shrimp Broccoli Stir Fry Noodle

I ate noodles regularly growing up, but egg noodles may not be the healthiest food to consume. Thank goodness for whole grain linguine that resembles egg noodles! They taste good and are filling. Here’s one of my favorite recipes combining shrimp, broccoli, shitake mushroom and stir fry noodlesIt tastes good and is totally guilt-free! If you not a fan of seafood, this recipe can be replaced with chicken or ground turkey.
Easy recipe: Serves 4
8 oz whole grain linguine, cook according to package instructions to al dente
 12 oz medium to large shrimp, peeled and deveined (if frozen, thawed before cooking)
 12 oz broccoli foret, cut to smaller pieces
 1/2 cup shitake mushrooms, sliced (or any mushrooms to your preference)
 1 tbsp minced garlic
 1 tsp chili flakes (skip this if you prefer non spicy)
 2 tbsp soy sauce
 1 tsp sesame oil
 Salt to taste
 Olive or coconut oil spray (or 2 tbsp olive oil)
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Cooking instructions
 Spray cooking oil into a cooking pan over medium-high heat. Add garlic and stir fry after about 1 minute
 Add broccoli and cook for about 5 minutes or until it start to tender
 Add shitake mushrooms and shrimp to broccoli and continue cooking for 3 to 4 minutes or until
 fully cooked. Shrimp typically turns pink when cooked
 Stir in soy sauce, sesame oil, chili flakes, salt and pasta
 Coat pasta and mixture with the sauce and cook for another one to two minute
~
Enjoy this flavorful stir fry spicy shrimp broccoli noodle! Its Fablicious!

 

Chicken and Pea Curry

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I enjoy all types of curry ranging from Indian, Thai, Chinese and Japanese. If I have to pick one favorite, it would be the exotic taste of Indian chicken curry. Yum! While at home, I like to make my simple recipe with chicken and pea curry using common ingredients. You can substitute or add in your favorite ingredients, such as seafood, string bean and potatoes for this dish!
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Easy recipe: Serves 4
2 chicken breasts, cubed
 1 cup green pea (frozen or from can)
 1 red bell pepper, core and seed removed, sliced
 1 medium onion, sliced
 3 cloves garlic, crushed and skin removed
 2 1/2 tbsp curry power
 1 cup light coconut milk
 1/2 cup fat free chicken stock
 1 tsp chili power, chili flakes or chili sauce (optional)
 1 lime, zest and then quartered
 2 tbsp cilantro (more if you preferred)
 2 tbsp cornstarch (optional if you prefer curry not thicken)
 Salt and pepper to taste
 Olive or coconut oil spray
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Cooking instructions
 Spray cooking oil into a medium sized cooking pot over medium-high heat. Add onion and stir fry for about 2 minutes
 Add bell pepper, curry power and chili powder to the pot and continue cooking for another minute
 Add chicken to the mixture and stir fry everything together (coating chicken with mixture) for about 2 minutes
 Stir in coconut milk, chicken stock, lime zest, garlic and bring to boil. Lower heat and simmer covered for 45 minutes
 At 30 minutes into simmering, stir in green peas. Add salt and pepper to taste. Mix cornstarch with a little cold water and stir in pot to thicken curry (skip this step if you prefer more soupy than thick curry)
 Remove and top with cilantro. Squeeze lime juice and serve
~
Enjoy this delicious chicken pea bell pepper curry with brown rice, whole grain pita bread or naan!

 

Stuffed Bell Pepper with Egg Mushroom and Tomato

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 Stuffed Bell Pepper with Egg Mushroom and Tomato

Wake up in the morning to a delicious stuffed bell pepper with egg white, mushroom and tomato! Bell pepper is a great ingredient to use if you want to eat healthy. It’s low in calories, high in taste and filling too. Egg is a smart choice as it keep you fuller longer. Have fun by adding your favorite ingredients instead. I love mine with tomato, mushroom and top with salsa.

Easy recipe: Serves 2
 2 large bell peppers (any color), cut half length wise, core and seeds removed
 4 egg whites, whisked
 4 white button mushrooms, sliced
 6 grape tomatoes, quartered (or regular size tomatoes, diced)
 4 tbsp grated parmesan cheese
 8 tbsp salsa or pico de gallo
 2 tbsp cilantro, roughly chopped
 Salt to taste
 Olive or coconut oil spray

Cooking instructions
Preheat oven to 375°F
 Place bell peppers on a baking tray and spray oil on both sides of peppers. Bake for 15 minutes with peppers inside face down.
 Remove baking tray and turn peppers inside face up.
 Add 1 tbsp of salsa or pico de gallo and 1 tbsp parmesan cheese to each half of pepper.
 Then layered with 1 mushroom and 1 1/2 grape tomatoes
 Stir cilantro to whisked egg whites and then pour mixture onto each pepper. Add salt if desired
 Bake stuffed peppers for another 25 minutes or until eggs are cooked
 Remove and serve with salsa or pico de gallo

Calories: about 135 per serving
Enjoy the delicious yet filling stuffed bell pepper with egg white, mushroom and tomato recipe!