Turkey Chili

  • 1 lb. ground turkey, extra lean
  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 bell pepper, chopped
  • 1 large can (28 oz.) tomatoes, crushed or diced
  • 1 can (12 oz.) tomato sauce
  • 1 can (15 oz.) kidney or pinto beans, rinsed
  • 2 tsp. chili powder (or more to taste)
  • Salt and pepper to taste

In a large saucepan, brown ground turkey in olive oil. Spoon out any excess fat. Add onion, garlic, and pepper, and sauté until veggies are soft, about 5 minutes. Add remaining ingredients and simmer for 10 to 15 minutes. Can be served immediately (although leftovers are great, too). Serve with hot sauce to taste. Serves 4.

Preparation time: 15 to 20 minutes

Nutritional information (per serving):

Calories Fat Carbs Fiber Protein
296 9 grams 24 grams 7 grams 33 grams

Chicken Florentine

  • 1 chicken breast, skinless and boneless, pounded thin
  • 2 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1/2 cup chicken broth, low sodium
  • 1 cup spinach, steamed
  • 1 slice provolone or mozzarella cheese

Preheat oven to 400 degrees. In an ovenproof skillet on the stovetop, sauté garlic in olive oil and broth. Cook until soft, but not brown. Add chicken breast and cook until done. If pounded thin enough, it should just take a couple of minutes per side (don’t panic if it’s a little underdone; it’s going in the oven later). Remove skillet from stove and pile spinach on top. Then, place cheese on top of spinach. Put pan in oven until cheese melts, then serve. Put chicken on plate and drizzle pan broth over it as sauce. This recipe is pretty low-carb, so you might serve it with whole-grain pasta if you’re not watching your carbs.

Preparation time: 10 to 15 minutes

Nutritional information (per serving):

Calories Fat Carbs Fiber Protein
416 24 grams 10 grams 4 grams 40 grams

Fish Tacos

  • 1 medium tomato, chopped
  • 1 onion, chopped
  • 1/4 cup cilantro, chopped
  • Juice of one lime, or more to taste
  • 6 oz. whitefish like tilapia, snapper, or cod
  • 2 soft corn tortillas
  • 1/2 cup cabbage, shredded
  • 1/2 avocado, chopped
  • 1 jalapeño, chopped (optional)
  • Salsa, low-sodium (optional)

Toss tomato, onion, and cilantro with lime juice, and set aside for flavors to combine (add chopped jalapeño for extra kick). You could also skip this step and use a low-sodium store-bought salsa. Cook, steam, or grill fish, or sauté fish in a little lime juice. Warm tortillas in oven or microwave, and pile with fish, cabbage, avocado, and salsa.

Preparation Time: 10 minutes

Nutritional information (per serving):

Calories Fat Carbs Fiber Protein
511 19 grams 45 grams 13 grams 49 grams

Stuffed Peppers

  • 1 lb. ground beef, extra lean (less than 5 percent fat)
  • 1 cup brown rice, cooked
  • 2 cups tomato sauce
  • 1 cup onion, chopped
  • 1 egg, beaten
  • 1/4 tsp. garlic powder
  • 1 tsp. Worcestershire sauce
  • 6 green bell peppers

Preheat oven to 350 degrees. Cut tops off peppers, and remove seeds and membranes. Mix all ingredients (except peppers) and stuff mixture into the bell peppers. Bake for 1 hour and serve! Serves 6 (although they’re pretty low cal, you could eat two easily).

Preparation time: 10 minutes (more, if cooking rice from scratch)

Nutritional information (per serving):

Calories Fat Carbs Fiber Protein
208 5 grams 23 grams 6 grams 19 grams

Shrimp Stir-Fry

  • 1 lb. shrimp, peeled
  • 1 Tbsp. ginger root, minced
  • 2 cloves garlic, minced
  • 2 tsp. sesame oil
  • 3 to 4 Tbsp. chicken or vegetable broth
  • 4 cups mixed vegetables (broccoli, peppers, carrots, celery, etc.)
  • 1 bunch scallions, chopped
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. soy sauce
  • 2 cups brown rice, cooked

Sauté ginger and garlic in sesame oil until soft. Add shrimp and cook about 3 to 5 minutes, depending on the size of the shrimp. Set shrimp aside. Add the rest of the ingredients (except the rice) to the pan and sauté until veggies reach desired softness (I like mine a little crunchy). Use enough broth so the veggies don’t burn, but not enough to make soup. Toss the shrimp back in, mix together, and serve over rice. Serves 4.

Preparation time: 10 to 15 minutes

Nutritional information (per serving):

Calories Fat Carbs Fiber Protein
303 5 grams 36 grams 9 grams 31 grams

Oven-Poached or Dishwasher Salmon

  • 1 6-oz. salmon fillet or steak
  • 1 Tbsp. chopped dill
  • Juice of one lemon
  • 2 Tbsp. dry white wine
  • 2 Tbsp. chopped scallions
  • Salt and pepper to taste

Preheat oven to 350 degrees. Get a big enough piece of foil (about 12 square inches) to hold the fillet, as well as the other ingredients, when folded. You might consider doubling the foil to prevent leakage. Put foil salmon packet in broiler and cook for 15 minutes or until salmon is pink all the way through. (If using the more controversial dishwasher method, cook for one wash and dry cycle, and we can’t stress enough, no soap!)

Preparation time: 15 minutes

Nutritional information (per serving):

Calories Fat Carbs Fiber Protein
344 14 grams 1 gram 1 gram 22 grams

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