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!

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
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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!

Stir-Fry Beef and Broccoli Pasta

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Stir-Fry Beef and Broccoli Pasta

If you are craving for beef, sirloin steak is a healthier option. Sirloin steak is considered a lean cut of beef, and when eaten in moderation does add some nutritional value. This recipe is a great combination of beef, broccoli and pasta with teriyaki sauce and sesame oil! The one dish meal certainly make a great weeknight dinner.

And if you are not a fan of beef, replace beef with chicken breast or go meatless.

Easy recipe: Servings 4
 3/4 lb sirloin steak, trimmed and sliced (choose pre-cut steak less than 1/4” thick)
 2 cups broccoli florets
 8 oz whole grain pasta, cook according to package instructions al dente in salted water
 3 garlic cloves, minced
 1/2 red bell pepper, diced
 3 to 4 tbsp teriyaki sauce (preferably low sodium)
 1 tsp sesame oil
 1/2 to 1 tsp chili flakes (skip this if you prefer non spicy)
 Olive or coconut oil spray
 Salt and pepper to taste

Cooking instructions

Marinate beef with teriyaki sauce and sesame oil. Leave it in refrigerator for a minimum of one hour (4 hours or more would be idea) cover with plastic wrap
 Spray cooking oil in a cooking pan over medium-high heat. Add garlic and bell peppers and stir-fry for about 1 minute
 Add broccoli into the same cooking pan and stir-fry until broccoli is tender, about 5 minutes or so. Set aside
 Spray cooking oil in another cooking pan over medium-high heat. Add beef and stir-fry for about 3 minutes. Adjust time for how well you want the beef done
 Add broccoli mixture, pasta and chili flakes to the beef and stir-fry everything for another minute or so. Taste and see if you need more teriyaki sauce. Add salt or pepper if desired.

Calories: about 415 per serving

Enjoy this delicious beef, broccoli and pasta dish!

 

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Zucchini Crispy Crab Cake

No need to go to New England for this fresh take on the classic crab cake. This makes a great appetizer or the perfect party pleaser!

Easy recipe: Serves 2
 6 oz can cooked crab meat, drained (carefully check and remove any shells)
 1 cup zucchini, shredded
 1/2 cup carrot, peeled and shredded (I buy mine from Trader Joe’s pre washed and already shredded)
 1 tbsp cilantro, roughly chopped
 1/4 red bell pepper, core and seeds removed, diced (optional for you Maryland purists!)
 1 tbsp cornstarch
 1 egg white, whisked
 Olive or coconut oil spray
 Salt to taste (black pepper or Old Bay seasoning, optional)
 2 tbsp Newman’s Own Lite Honey Mustard dressing (or any type of your favorite dipping sauce)

Cooking directions
Mix all top 7 ingredients in a bowl. Add a pinch of salt to mixture
 Spray a non stick cooking pan with oil and turn heat to medium-low
 Scoop small scoops of mixture onto the heated pan. Press each mixture down with back of spoon slightly to flatten top surface
 Pan fry mixture for 5 minutes, turn over half way
 Remove and serve warm with honey mustard dressing as a dipping sauce. I like mine with sweet chili sauce

Zucchini crab cakes will taste great with just about any dipping sauce, so try your favorite FAB flavored sauce!

Calories: about 150 per serving
Enjoy!

Power Egg Taco Breakfast

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Power Egg Taco Breakfast

I love the taste of eggs for breakfast. Eggs contain Vitamin A, D, B, folic acid, potassium, biotin, protein and help curb your appetite!

Easy recipe: Serves 4
 8 egg whites, whisked
 4 strips turkey bacon, cooked according to instructions, diced
 4 medium multigrain tortilla, about 6 inches diameter (skip this if you prefer)
 1 red bell pepper, core and seeds removed, diced
 6 cups organic spinach (prewashed and cut from a bag)
 1 avocado, sliced
 12 white mushrooms, sliced
 1/2 tbsp garlic, minced
 4 to 6 tbsp salsa
 Olive or coconut oil spray
 Salt and pepper to taste

Cooking instructions
 Spray cooking oil into a cooking pan over medium-high heat. Add garlic and cook for about 1 minute or more until garlic turns light brown and fragrant
 Add bell pepper and cook for another minute before adding mushrooms. Cook mushrooms until tender, about 4 to 5 minutes
 Add spinach and cook until spinach begins to wilt. Add egg whites and stir fry until eggs are cooked. By then, spinach will have completely wilted
 Turn off heat and stir turkey bacon into mixture
Scoop mixture onto a warm tortilla (heated according to instructions) and top with avocado and salsa. Fold tortilla in half

Calories: about 265 per serving
Enjoy!