Category: Uncategorized

Mozzarella and Spinach Stuffed Mushrooms

by My Team My Health, posted in Meatless, Recipes, Uncategorized

mozzarella-and-spinach-stuffed-mushrooms

Makes 1 Serving. Per Serving: 1 lean, 3 vegetables, 2 condiments

8 oz Baby Bella mushrooms

1 c moderate fat mozzarella cheese, shredded (divided)

1/2 c spinach, chopped

1 clove garlic, minced

1/4 tsp Purely Cajun Seasoning

Preheat oven to 350°. Rinse mushrooms well, remove stems. Place mushroom caps on large baking sheet lined with parchment paper and place in oven. Chop mushroom stems and add them to a large skillet on medium high heat. Add chopped spinach, garlic and Purely Cajun Seasoning. Cook for about 10 – 15 minutes, stirring frequently, adding water as necessary. Turn off and remove from heat. Add 1/2 c shredded cheese, mix well.  Remove caps from oven & drain off liquid. Sprinkle a little Purely Cajun on mushroom caps. Fill mushroom caps with cheese mixture and top with remaining 1/2 c of shredded cheese. Bake for 25 minutes or until cheese is bubbly. Serve & Enjoy!

 

 

Pepper Jack Caulifower

by My Team My Health, posted in Poultry, Recipes, Uncategorized

pepper-jack-cauliflower-2-800x600

Makes 4 servings  

Each serving provides:

½ lean

2 green

2 healthy fat

1 condiment

•             1 head cauliflower, cut into 1 inch florets

•             ¾ cup plain greek yogurt

•             2 wedges Laughing cow spreadable White Cheddar

•             2 tbsp butter

•             3/4 tsp salt

•             1/2 tsp pepper

•             4 ounces Pepper Jack, shredded

•             6 slices turkey bacon, cooked crisp and crumbled

Instructions

  1. Grease the inside of a 4 to 6 quart slow cooker.
  2. Add the cauliflower, Yougurt, Laughing Cow cream cheese, butter, salt, and pepper. Cook on low for 3 hours.
  3. Add the Pepper Jack and stir to combine. Continue to cook another 30 minutes to an hour, until cauliflower is fork tender.
  4. Add bacon crumbles and serve.

Eric’s Journey to Health

by My Team My Health, posted in Successful Clients, Uncategorized

So very proud of my friend Eric. This is why I love what I do. Health Transformations!!! **He tried for years with extreme exercise with barely a result – look at him now. And he is paying it forward creating a train of health!!
His words:
70 lbs down for me and I’ve dropped 5 meds! Pic on the left is the one I saw that made me decide I had to change my ways! But what’s even better is I’m helping 2 of my FB friends with the plan and they’ve lost 15 and 10 pounds!

Eric is a huge fan of boxing and took his health to a whole new level…. Now is he lean and mean and carries a six pack!  🙂

eric-2

Seared Lemon Broccolini Medley

by My Team My Health, posted in Meatless, Recipes, Uncategorized
lemon-broccolini
Pampered Chef’s Recipe

Makes 6 servings

Per serving

3 vegetables

2 ½ condiments

2/3 fat serving

•             2 tbsp (30 mL) butter

•             1 large lemon, cut into ¼” (6 mm) thick slices

•             6 cups Swiss chard, stems diced and leaves chopped into 3″ (7.5 cm) pieces

•             ¼ tsp (1 mL) crushed red pepper flakes

•             ½ tsp (2 mL) coarsley ground salt

•             ¼ tsp (1 mL) coarsely ground black pepper

•             3 bunches broccolini, cut into 4″ (10 cm) lengths (about 2lb/1kg)

•             ½ cup (125 mL) chicken broth

•             2   garlic cloves

•             2 tbsp (30 mL) grated fresh Parmesan cheese

•             1 tbsp (15mL) pine nuts

DIRECTIONS

  1. Melt butter in a 12″ skillet over medium heat. Add the lemon slices and cook undisturbed for 3 minutes per side. Remove the slices from the skillet and set aside.
  1. Add the Swiss chard stems, red pepper flakes, salt, and black pepper to the skillet and cook and stir for 2 minutes. Add the broccolini and garlic pressed with the garlic press; cook and stir for an additional 2 minutes.
  1. Add the Swiss chard leaves and broth, then cover and reduce the heat to medium-low. Cook for 6–8 minutes or until the broccolini is crisp-tender and the Swiss chard is wilted, stirring occasionally.
  1. Top medley with the Parmesan cheese, pine nuts, and seared lemon slices.

Philly Cheese Steak Stuffed Peppers

by My Team My Health, posted in Pork/Beef, Recipes, Uncategorized

philly-cheesesteak-peppers

Makes 4 servings
Per serving
1 Lean protein
3 vegetable servings
2 1/3 condiments


1 lb Low Sodium Roast Beef
4 ounces low-fat provolone cheese
2 ounces low fat cream cheese
4 bell peppers – total weight 1 1/4 pounds
1 cup chopped scallions
6 oz baby bella mushrooms
½ cup low sodium beef broth
1Tbs garlic
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400°. Start by slicing the peppers in half lengthwise and remove the ribs and seeds and set them aside.
Add the broth, garlic, mushrooms, scallions and a dash salt and pepper, to a large saute pan and cook over medium-low heat until the onions are tender, approximately 30 minutes.
Slice the roast beef into thin strips and stir into the onion and mushroom mix and heat through for about 3-5 minutes. Turn off the heat and stir in the cream cheese.
In the meantime, line the inside of each pepper with a slice of cheese. Next, fill each pepper with the meat mixture, then top with more cheese. Bake for 15-20 minutes until the cheese on top is golden brown.

Sausage and Cabbage

by My Team My Health, posted in Poultry, Recipes, Uncategorized

fried-cabbage-turkey

Sausage and Cabbage

 

slightly revised from peacelovelowcarb.com

Makes 4 servings

Per serving

1 Lean protein

3 vegetables

3 condiments

 

•             non-stick pan spray

•             1 cup leeks, diced (about 4 oz)

•             4 cloves garlic, minced

•             2 tbsp red wine vinegar

•             24 ounces  Jennie-O turkey sausage, cooked http://www.jennieo.com/products/76-lean-sweet-italian-turkey-sausage

•             5 cups green cabbage, cored and sliced

•             1 tsp paprika

•             ¼ tsp sea salt

                ½ tsp pepper

•             1/4 cup Italian flat leaf parsley, rough chopped

•             1 tsp crushed red pepper flakes, optional

Instructions

1.        In a large skillet over medium heat, spray non-stick pan spay. Add the leeks and garlic to the pan. Sauté until soft and fragrant.

2.        Add red wine vinegar to the pan and mix in with onions and garlic.

3.        Add sliced, cooked sausage to the pan and sauté until slightly browned.

4.        Add  cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with seasonings.

5.        Saute until cabbage is wilted and slightly browned.

6.        Top with fresh parsley and crushed red pepper flakes before serving.

Hungarian Beef Stew

by My Team My Health, posted in Pork/Beef, Recipes, Uncategorized

Hungarian Beef Stew

hungarian-beef-stew

Makes 8 servings

Per serving

1 Lean protein

1 ¼ vegetables

3 condiments

•             One 3 pound boneless beef chuck roast, trimmed of excess fat and cut into 1 ½ inch cubes

•             1/4 tsp Salt

•             ⅓ cup sweet paprika – buy fresh for this dish

•             One 12 ounce jar roasted red peppers, drained and rinsed

•             2 tablespoons tomato paste

•             3 teaspoons white vinegar

•             Non-stick pan spray

•             3 cup leeks, diced

•             ½ tsp Sea salt

  ·               ½ tsp ground black pepper

•             1 bay leaf

•             ½ cup beef broth

•             2 Tbs low fat sour cream

Instructions

1.       Process paprika, roasted peppers, tomato paste, and vinegar in food processor until smooth and creamy.

2.       Cook leeks with non-stick spray in large Dutch oven over medium high heat; stirring occasionally, until onions soften.

3.       Stir in paprika mixture, add bay leaf and cook, stirring occasionally, for 2 minutes. Add beef and stir until well coated. Scrape down sides of pot, cover and adjust heat to low simmer. Cook until meat is almost tender, 2 to 2½ hours, stirring every 30 minutes. Add beef broth and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.

4.       Remove from heat, skim fat from surface; remove bay leaf, adjust seasonings with salt and pepper, serve hot. Serve with dollop of sour cream.

 

Crock-Pot Chicken and Spinach Meatballs

by My Team My Health, posted in Poultry, Recipes, Uncategorized

slow-cooker-chicken-and-spinach-meatballs

Crock-Pot Chicken and Spinach Meatballs

Makes 6 servings
Per serving
½ Lean protein
3 vegetables
2 ¼ condiments

• 1 pound ground chicken thighs
• one large egg
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 cloves garlic, crushed
• ¼ cup yellow onion, grated
• ¼ cup flat leaf parsley, finely chopped
• 1/4 pound baby spinach, finely chopped
• 1 (25-ounce) jar Organico Bella Marinara (or a low carb version with 5g carbs or less per serving)
• 2 ½ cups zucchini noodles or spaghetti squash for serving

 

·         Combine ground meat, salt, pepper and red pepper flakes into a mixing bowl.

·         Add in crushed garlic.

·         Use a fine grater to grate the onion right into the bowl. Discard any large pieces that fall off or are too difficult to grate.

·         Finely chop parsley and spinach and add meat mixture.

·         Mix until well combined and roll into golf-sized meatballs. You should yield 12.

·         Gently place each meatball into the slow cooker, allowing for some room around each one if possible.

·         Cover with marinara sauce. Set slow cooker to low for 6 hours (or high for 3 hours). Serve over zucchini noodles or spaghetti squash and Enjoy!

Crock-Pot Balsamic Chicken Thighs

by My Team My Health, posted in Poultry, Recipes, Uncategorized

crock-pot-balsamic-chicken-thighs-1

Crock-Pot Balsamic Chicken Thighs

Slightly revised from sugarfreemom.com

Makes 4 servings:

Each serving provides:

1 Lean

3 Condiments

Ingredients

1/4 teaspoon garlic powder

1/2 teaspoon dried basil

1/8 teaspoon salt

¼  teaspoon pepper

½ teaspoons dried minced onion

1 garlic cloves, minced

2 tablespoons plus 2 teaspoons balsamic vinegar

32 ounces boneless, skinless chicken thighs

sprinkle of fresh chopped parsley

Instructions

1. Combine the first five dry spices in a small bowl and spread over chicken on both sides. 

2. Set aside. 

3. Pour spice blend in the bottom of the crock pot. 

4. Place chicken on top. 

5. Pour balsamic vinegar over the chicken. 

6. Cover and cook on high for 4 hours. 

7. Sprinkle with fresh parsley on top to serve.

Happy Cooking!

Crock-Pot Thai Curry Chicken Meatballs

by My Team My Health, posted in Poultry, Recipes, Uncategorized

Crock-Pot Thai Curry Chicken Meatballs

slow-cooker-thai-curry-chicken-meatballs

slightly revised from slenderkitchen.com 

Makes 4 servings

Per serving

1 Leaner protein

½ vegetable serving

3 condiments

1 fat

•             24oz cooked 95% lean ground chicken

•             1/4 cup almond meal

•             2 tbsp. fresh cilantro, chopped

•             2 tbsp. fresh basil, chopped

•             1/2 cup green onions, diced

•             1 clove garlic, minced (divided)

•             2 tsp. ginger, minced (divided)

•             1 tsp. Thai green curry paste (divided, more to taste)

•             1/4 tsp. salt and 1/2 tsp. pepper

•             1 cup light canned unsweetened coconut milk

•             1 cup low sodium chicken broth

•             1/2 cup jalapeno (optional)

Directions

  1. Combine the chicken, almond meal, green onions, basil, cilantro, salt, and pepper. Form into meatballs, making 6-7  meatballs per serving. (about 24-30 meatballs for 4 servings.)
  2. Stir together the coconut milk, chicken broth, curry paste, garlic, and ginger. Add to the slow cooker. If desired you can also add one sliced jalapeno as well. I used a red jalapeno, but the standard green works as well.
  3. Add the meatballs to the slow cooker and cook on low for 4 hours.
  4. Taste the sauce and meatballs and adjust as needed. You can add more curry paste and salt to the sauce if you need more heat/flavor since curry pastes vary greatly in flavor.