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!

Easy Tuna Cheese Celery Snack

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Easy Tuna Cheese Celery Snack

I was at the cream cheese section of grocery store yesterday. I saw Neufchâtel cheese by Challenge brand and was curious to find out how it tasted. The packaging indicated that the texture is smooth and silky, and has 1/3 less fat than cream cheese. I decided to use it for an easy to prepare recipe of tuna, cream cheese on celery sticks snack.
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I’m glad that I tried it as I do like the taste of the Neufchâtel cheese. Since Challenge brand make good butter, I’m glad that their cheese taste good too. For this recipe, you can also use your favorite cream cheese.
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Easy recipe: Serves 3
 6 celery ribs, cut into 3 pieces each
 1 can 5 oz can of chunk light tuna in water, drained
 2 oz cream cheese (featured here is the Neufchâtel cheese by Challenge brand)
 Tabasco sauce (skip this if you prefer non spicy)
 1 to 2 tbsp cilantro, roughly cut or chopped
 Salt to taste
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Preparation instructions
 Spread a layer of cream cheese onto celery stick
 Add tuna on top of cream cheese
 Sprinkle with salt and tabasco sauce
Top with cilantro
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Calories: about 90 per serving
Enjoy this delicious easy to prepare tuna, cream cheese on celery sticks!

 

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!

Egg Spinach Cheese Bagel

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Egg Spinach Cheese Bagel Do you sometimes crave a bagel but feel like there are too many carbs or calories? This egg, spinach, cheese and sun-dried tomato on whole wheat thin bagel may be a bagel lover’s dream come true. Each bagel by Thomas brand is only 110 calories. But wait! Instead of using the full bagel, we are only using half a bagel which further reduces the calories. Now, load bagel up with healthy spinach, egg, parmesan cheese and sun-dried tomato!

Easy recipe: Serves 2
 1 100% whole wheat thin bagels (by Thomas brand)
 3 cups organic spinach
 2 tbsp sun-dried tomatoes
 2 tbsp grated parmesan cheese
 2 eggs (or egg whites)
 2 tsp cilantro, roughly cut or chopped
 1 tbsp minced garlic
 Salt to taste
 Olive or coconut oil spray

Preparation instructions
Spray a cooking pan with oil and set to medium-high heat
 Add garlic and cook for one minute or until light brown color
 Add spinach, sun-dried tomatoes and salt to garlic and stir fry until spinach is wilted
 Lightly toast bagel and place each slice inside facing up
 Divide the garlic, spinach and sun-dried tomatoes cooked mixture into 2 portions and scoop onto bagel slices  Sprinkle mixture with grated parmesan cheese
 To cook egg (or egg white), spray a cooking pan with oil and set to medium heat
 Cook egg to your desire doneness. Add salt if desire. Serve on top of bagel with mixture
 Sprinkle egg with cilantro and enjoy!

Calories: about 190 per serving (or 125 replacing egg with egg white, per serving) This recipe loaded up with so much goodness has less calories than a full regular bagel.

Mini Sweet Peppers Turkey and Cheese Snack

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Sweet Peppers Turkey Snack

This low calories super snack of stuffed mini sweet peppers turkey and cheese packs a big bang of flavor. Perfect for snacking! This delicious sweet peppers with turkey and feta cheese recipe is a Fab and fun munchie party food too! Look for the multi color mini sweet peppers if you prefer to brighten up this snack. Try our easy to make sweet peppers turkey and cheese snack!

Easy recipe: Serves 4
 12 mini sweet peppers, cut length wise into half, core and seeds removed
 8 oz ground turkey
 4 tbsp cilantro, roughly chopped
 6 tbsp fat free feta cheese
 Olive or coconut oil spray
 Pinch of salt (optional)

Cooking instruction
 Preheat oven to 400°F
 Place mini sweet peppers on a baking tray and spray oil on both sides of sweet peppers
 Mix ground turkey with chopped cilantro and pinch of salt if desired. Spoon a small amount of mixture onto sweet peppers
 Bake stuffed sweet peppers for 15 to 20 minutes, or until ground turkey is cooked (I like mine at 15 minutes, so that the sweet peppers is half tender and half crunchy)
 Top with feta cheese and serve

Calories: 125 per serving
Enjoy the yummy taste of mini sweet peppers stuffed with turkey and feta cheese snack!

 

Mango Avocado Cucumber

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Mango Avocado Cucumber

You may end up craving this fresh snack, so be prepared for a Mango Avocado Cucumber-Attack! One of my favorite fruits is mango. I love the taste of mix mango and cucumber. Together the combination of mango, avocado, cucumber and cilantro creates different tastes and textures, sweet and soft and crisp and crunchy!

This simple mango avocado cucumber recipe requires no cooking. It’s a winner for me and I hope it is for you too.

Easy recipe: Serves 3
 1 medium avocado, mashed
 1 mango, diced
 1/2 a cucumber, diced (skin removed if you prefer)
 1/2 medium onion, diced (or shallots)
 2 tbsp cilantro, roughly chopped
 1/2 to 1 tsp chili flakes (skip this if you prefer non spicy)
 1 tbsp balsamic vinegar
 1 tsp extra virgin olive oil
 1 tbsp of lime juice
 2 limes, cut into 4 wedges each (optional)
 3 pieces whole grain flatbread, about 6” diameter, cut into 4 pieces each (Trader Joe’s offers 100% whole wheat middle eastern flatbread)
 Salt and to taste (optional)

Preparation instructions
Mix mango, cucumber, cilantro, chili flakes and lime juice in a bowl.
Add salt to taste.
 Spread each cut flatbread with avocado and top with mixture.
Squeeze with a wedge of lime and enjoy!

Calories: about 305 per serving

Zucchini Crispy Crab Cake

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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!

Chicken Tomato Salad Mix Snack

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Chicken Tomato Salad Mix Snack

Want a light yet filling afternoon snack? Chicken Tomato Salad Mix Snack can be eaten as a meal too!

Easy recipe: Serves 4
 1 cooked chicken breast, diced (I usually make my batch of cooked chicken topped with rosemary and lemon slices, seal in a parchment pouch and baked at 400 degrees for 1/2 an hr)
 16 grape tomatoes, diced (or regular size tomatoes, diced)
 1/2 onion, diced
 1 tbsp cilantro, roughly chopped
 1 6-oz Yoplait light plain yogurt (or vanilla flavor)
 1 to 2 limes, squeezed (can be replaced with lemon juice if preferred)
 6 cocktail or persian cucumbers, halves lengthwise (or regular size cucumber, sliced)
 Salt to taste
Optional: Add 1 mango, diced if you prefer your salad mix to be sweeter

Preparation directions
 Mix all top 6 ingredients in a bowl. Add salt to taste if desired
Serve with cucumbers

Calories: about 138 per serving
Enjoy!