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I've got a great recipe for turkey chili in a slow cooker. The meat can be replaced with soy products, I've made it both ways. Quorn also works pretty well.
Ingreds:
2 lbs ground turkey
1 package healthy choice turkey kielbasa
1 can red kidney beans
1 can black beans
1 can white beans
1 can crushed tomatoes (large 28oz can)
1 can veggie broth
1 can corn or fresh corn
2-3 peppers
1 Serrano chili
1 large onion
3 cloves garlic
1 tsp cayenne pepper
1 tbsp oregano or a few sprigs of fresh
2 tbsp honey
1 tbsp sugar
2 tbsp Worcester sauce
S+P
whatever else you think will taste yummy - sometimes i add fresh cilantro, parsley, etc.Note: When sauteing meat I try to only use Canola spray and a nonstick pan. Only cook with oil when absolutely necessary. I also try not to use any add'l salt, but find that a pinch really brings out the flavor in everything.
Directs:
Throw crushed tomatoes into the slow cooker and turn it on to heat it up. Chop up kielbasa and throw it in a pan to brown. Halfway through, sprinkle sugar on kielbasa. When kielbasa is browned, dump in slow cooker and start on browning the turkey meat with the Worcester sauce and little bit of S+P. While these are going, chop veggies: onion, peppers, Serrano, garlic. The Serrano must be seeded! Can be done without gloves but be careful not to touch your eyes. I usually do a rough chop of the veggies and throw them into the food processor to get them really fine, but the degree of chopping should be to your liking. Throw EVERYTHING into the slow cooker - veggies, beans, corn, spices, meat, kitchen sink. I usually let it cook overnight so it's done in the a.m. and I've got food for the next month.
This makes about 15 servings, great for parties, chock full of fiber and protein and a very satisfying meal! Sometimes I make a little brown rice or whole grain pasta to go with, but you really don't need it. The beans more than cover your carbs.
posted almost 4 years ago
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in reply to what Liz G. said:I've got a great recipe for turkey chili in a slow cooker. The meat can be replaced with soy products, I've made it both ways. Quorn also works pretty well. Ingreds: 2 lbs ground turkey 1 package healthy choice turkey kielbasa 1 can red kidney be... read more
Sounds good. I'll add this to my "try" list of recipes.
posted almost 4 years ago
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7 Layer tortilla pie
This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack. If you're a meat eater cut up chicken and place it in the layers. You can also use olives, corn etc. Serves 2-3.
Ingredients:
* 1 (15 ounce) can pinto beans, drained and rinsed
* 1/2 cup salsa, divided
* 1 clove garlic, minced
* 1 tablespoon chopped fresh cilantro
* 1/2 (15 ounce) can black beans, rinsed and drained
* 1/4 cup chopped tomatoes
* 3-1/2 (8 inch) flour tortillas
* 1 cup shredded reduced-fat Cheddar cheese
* 1/2 cup salsa
* 1/4 cup sour creamDirections:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
3. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
4. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
5. Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour creamposted almost 4 years ago
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This is a great refreshing summer salad from the package of Buitoni pasta. I usually will make this along with a cold glass of lemonade and some corn on the cob. A great summer meal that is even better tasting the next day.
Ingredients:
1 (9 ounce) package three cheese filled tortellini
1 cup red seedless grapes
1 cup green seedless grapes
1 (11 ounce) can mandarin oranges
1/4 cup chopped red onion
1/4 cup chopped walnuts
1 cup honey mustard dressing1. Cook pasta according to package directions; rinse under cold running water.
2. Set aside to cool.
3. When cool, combine pasta, grapes, oranges, onion and nuts in a medium bowl.
4. Add dressing; toss to coat.
5. Recipe can easily be doubled or tripled.posted almost 4 years ago
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Found this great chili recipe in the March 2008 issue of Rachael Ray Magazine. It was the winning recipe in one of Rachel Ray's chili cook-off contests. I modified it a little bit and used Boca meatless ground burger instead of the lean ground beef. This is an easy conversion to make if you want to try a healthy alternative. This recipe serves 4.
Ingredients:
2 T. olive oil
1 pound of lean ground beef or Boca meatless ground burger
1/2 cup chopped onion
1 garlic clove finely chopped
1 T. chili powder
1 t. ground cumin
1 15oz can black beans
1 15 oz can pinto beans
1 10oz can tomatoes and green chilies
salt and pepper to taste
1/2 cup chopped fresh cilantro
12 oz monterey jack pepper cheese, shredded
1 (10 oz) bag corn chips such as fritos1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.posted almost 4 years ago
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These Energy Bars were passed along to me from a fellow marathoner. I usually make a double batch and freeze the extras. Enjoy!
Energy Bars- Unbaked
By: American Running Association Running and Fitnews
1 cup rolled oats
1/2 cup wheat germ
1/2 cup oat bran or milled flax seed
1/2 cup vanilla protein powder
1 cup crunchy peanut butter (smart balance)
1 cup raisins or dried fruit and chopped nuts (I use craisens)
1 cup dark chocolate chips
1/2 cup light Karo syrup
1/2 cup honeyMix it up and mash it evenly into a waxed paper-lined baking pan about 12 by 7 inches. Your pan size can vary a bit, but nutritional information will be the same only if you divide the result into 16 bars. Put it in the freezer for an hour to firm, then cut into 16, approximately two by three-inch bars. They will be a generous half-inch thick. Wrap separately to throw in your gym bag. Store extras in the refrigerator. (Recipe from Kathy Johnson. Nutrition Label was prepared by Running & FitNews Editorial Board Member Sarah Harding Laidlaw, M.S., R.D., using Nutritionist IV, Food Labeling Soft ware First DataBank, Inc., San Bruno, CA)
posted almost 4 years ago
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in reply to what Matt A. said:These Energy Bars were passed along to me from a fellow marathoner. I usually make a double batch and freeze the extras. Enjoy! Energy Bars- Unbaked By: American Running Association Running... read more
These sounds really good! Thanks Matt for sharing these Energy Bars.
posted almost 4 years ago
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in reply to what Matt A. said:These Energy Bars were passed along to me from a fellow marathoner. I usually make a double batch and freeze the extras. Enjoy! Energy Bars- Unbaked By: American Running Association Running... read more
Awesome! Can you post the nutritional info?
posted almost 4 years ago
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in reply to what Liz G. said:Awesome! Can you post the nutritional info?
Here is the nutritional info for the energy bar recipe that I shared with Matt A.
Nutrition FactsServing Size 1 PIECE (86g)
Amount Per Serving
Calories 348
Fat Cals: 136
% Daily Value
Total Fat 15.1g 23%
Saturated Fat 5.5g 27%
Cholesterol 0.0mg 0%
Sodium 335.2mg 14%
Total Carbohydrate 49.1g 16%
Dietary Fiber 4.8g 19%
Sugars 26.1g
Protein 10.6g
Vitamin A 19%
Vitamin C 10%
Calcium 14%
Iron 14%posted almost 4 years ago
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http://www.phmiracleliving.com/t-recipes.aspx
LIMEYLOVE SHAKE
serves 2
by Shelley Redford YoungThis shake is one I created for the hot summer months but I drink it all year long because it's MY FAVORITE SHAKE!!!
I wanted a lighter, slushier shake with intense lime flavor like the lime-freeze slushes I used to have as a kid.
I took out all the powders, cut down on the avocado, went with raw, green ingredients and added more ice for more of a slush-shake.from Chari~ I love this slushie like shake. I use a tiny bit of powdered stevia. (too much & it makes it bitter) I REALLY like intense LIME flavor! Tell me what you think. :)
1 cucumber
1/2 avocado
1-2 hand fulls baby spinach
3-4 peeled limes (adjust to desired amount)
8-12 ice cubes
raw green stevia to tasteBlend on high until smooth and drink immediately!
YUM!Optional~
celery
beet powder
green powder
flax seed
lemons
any leafy greenRunning Healthy~
Chariposted over 2 years ago
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Lite Goddess Dressing
Make this dressing more like the original by increasing the tahini a tablespoon at a time, until it tastes the way you like. Remember that the fat and calories go up as the tahini increases!
6 ounces lite firm silken tofu (1/2 pkg. of Mori-Nu)
1/4 cup water
1 1/2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon sesame oil
1 tablespoon tahini
2 green onions, white parts removed, chopped
1 tablespoon chopped fresh parsley, packed
1 large clove garlicPlace all ingredients in blender and process until smooth. (The Magic Bullet worked well for this.)
Running Healthy~
Chariposted over 2 years ago
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I LOVE Hummus! Here are 2 recipes to try! Yummy!
Roasted Red Pepper Hummus
2- 15 oz. cans garbanzo beans
1- 12 oz. jar roasted red peppers, in water
1/4 cup lemon juice
1 clove raw garlic
1 tsp. salt (or to taste)
Place all ingredients in Vita-Mix container in order listed. Secure two-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run machine for 1 minute or until smooth. If necessary, use the tamper to push the ingredients into the blades while processing.Cilantro Jalapeno Hummus
Ingredients:
4 cloves garlic
2-15oz cans garbanzo beans, drained and rinsed
4 T lime juice
1/2 t sea salt
1/2 cup olive oil
3/4 cup chopped fresh cilantro
1/4 jalapeno pepper, seeded and minced
2 t Cumin
1/4 cup tahiniDirections:
Place garlic in a food processor and process until minced, about 10 seconds. Add beans, lime juice and salt. Process into a puree. With the processor running, slowly add olive oil in a steady stream through the feed tube. Process until mixture thickens, about 1-2 minutes. Add cilantro and jalapeno and pulse throughout, about 10 seconds. Store in an airtight container in the refrigerator. Bring to room temperature before serving. But only if you can stand to wait...Running Healthy~
Chariposted over 2 years ago
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Dessert!
Pecan Pie
Preparation step:
Soak 1 cup of pecans for 8 – 12 hoursProcess 1 cup raw, soaked almonds in a food processor until finely ground. Add 1 cup raisins, and continue to process until the almond – raisin mixture forms a ball in your food processor. (you might need to add just a bit of water). Press this “dough” into a 9-inch pie pan (preferably glass) as the crust.
Drain the pecans and place the result into the food processor with 1 cup dried figs, 1 large ripe banana, ¼ tsp. nutmeg, ¼ tsp. cinnamon, 1 tsp. vanilla extract and 1 tsp. almond extract. Process until smooth.
Pour this “filling” into the crust shell.
Place into oven only until warm to the touch, or chill in the refrigerator for 2 hours.Decorate with your favorite topping.
Running Healthy~
Chariposted over 2 years ago
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Lovely smoothie for a post run treat - Ginger and Melon Rescue Remedy http://www.gofasterfood.com/?p=448 -
Melon has a higher G.I. than most fruit, it has high water content and it is particularly refreshing. Athletes will often eat melon straight after a long work-out for this reason. Ginger is known for its anti-inflammatory qualities, so make up this juice in advance and enjoy it as soon as you get back from your training run…
1 melon, skinned and seeded (gala, charentais, honeydew – works well with any type except watermelon)
small piece of fresh ginger (1/2-1 cm cube), peeled and chopped
4 crushed ice cubesWhizz all this up in a blender and drink immediately
posted over 2 years ago | edited over 2 years ago
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