Slap Ya Mama Turkey Sausage & Rice

My niece Charly gave me the idea for this recipe, she makes it and told me about it.  We loved it - but one word of advice - be very careful with the Slap Ya Mama seasoning.  A little goes a long ways! I used too much and my lips were numb.

Slap Ya Mama Turkey Sausage with Rice--each serving about 450 cal.

2 bell peppers, thinly sliced
1 onion, thinly sliced
Coconut oil (or you could use olive oil)
4 Johnsonville smoked turkey sausage links, sliced
Slap Ya Mama Cajun Seasoning
Minute White or Jasmine Rice bowls

Sauté pepper and onion slices in coconut oil until tender.  Add in sliced turkey sausages and heat over med-high heat.

Microwave the rice bowls (each bowl is 1 serving)  Fluff rice and place on  your plate -  I sprinkled some soy sauce over the rice but that's optional.  Then put the turkey mixture over rice and sprinkle on a SMALL amount of Slap Ya Mama seasoning.  Enjoy.

Mexican Stuffed Peppers

This recipe is one I created and I've made it weekly since we started eating better. It's so good and warms up nicely the next day for leftovers.  Or you can cut the recipe down and just make what you need for one meal.

Mexican Stuffed Peppers

6 bell peppers - I usually buy a variety of colors, but we  prefer red.
Olive oil
1 package ground turkey (our  store has19 oz packages)
1 onion, diced
3 garlic cloves, minced
salt, pepper
Minute Brown and Wild Rice Bowl
1 can Ro*Tel -I use mild
1 can (15oz) tomato sauce
chopped fresh cilantro
mozzarella cheese

Preheat oven to 350*  Clean the peppers and cut in half.  (we make open face peppers).  Rub with a small amount of olive oil on each pepper, place in baking dish and bake for 15-20 minutes.

Brown turkey with onion, garlic, salt and pepper.  Microwave the rice bowl.  Add it to the turkey.  Add Ro*Tel and tomato sauce.  Heat and mix well.
Scoop turkey mixture into each pepper.  Top with chopped cilantro and 1/3 cup mozzarella cheese.  Bake for about 30 minutes.

Each full pepper has about 300-350 calories.

Pork Chops with Balsamic Peppers

Tried another healthy recipe.  It was very good so I know we will make it again soon.  The original recipe came from my healthy eating blog Eat Yourself Skinny. I made just a few changes to suit our taste buds.

Pork chops with balsamic peppers

4 pork loin chops
Salt and pepper (about 1/2 tsp each)
1 1/2 tsp chopped fresh rosemary
1 tbsp olive oil
3 garlic cloves- thinly sliced
2 red bell peppers and 1 yellow pepper cut into strips
1 tsp. balsamic vinegar  (I didn't measure, I just splashed some on but it was probably a tablespoon.)

Heat skillet over med-hi heat. Add oil and swirl to coat.  Salt and pepper pork. Add to pan, cook 7 minutes. Reduce heat to medium, flip pork and add rosemary, garlic, and peppers.  Cook 9 minutes or until peppers are tender and pork is done.  Drizzle with balsamic vinegar and enjoy.

I served with roasted red potatoes and cottage cheese.

Herb Crusted Pork Chops

My goal is to eat healthier this year and I've been looking for some inspiring recipes - so that our meals are not boring, bland, and repetitive....as is often the case when you diet.  I have found several recipes from a blog called Eat Yourself Skinny. 

This recipe is a keeper - very yummy. And even better is that it's easy.

The website said that each pork chop was 210 calories - but I couldn't find thin pork chops so I just made one for myself and cut it in half and Dan had the other half. I estimated our 1/2 pork chop to be around 319 calories.

Herb Crusted Pork Chops
Source: Eat Yourself Skinny blog

4 boneless pork chops
2 tbsp. Dijon mustard
1/2 cup whole wheat panko crumbs
1 tbsp. fresh thyme - chopped
1 tbsp. fresh parsley - minced
1/8 tsp sea salt
1/8 tsp pepper
1 tbsp. olive oil

Preheat oven to 450*

Rub mustard over chops.  Combine dry ingredients and dip each chop in that herb mixture, covering both sides.  Heat cast iron skillet over med-high heat.  Add oil and swirl pan to coat.  Add pork chops and sauté for 2 minutes or until golden brown.  Turn pork chop over and brown slightly.   Place skillet in the oven for 8 minutes or until pork reaches 145*,

(my chops were thicker so they had to bake longer than 8 minutes.)

Baked Sweet Potato

I'm new to the sweet potato world.  I admit that for years I thought I didn't like them.  My only exposure to them was the marshmallow laden sweet potatoes my Mom made at Thanksgiving.   Now as an adult, I like those and I also like them in a healthier version too.  In the past I've baked some sweet potato chunks and I've microwaved them.  Then I stumbled across this recipe, see link below.  I tried it this week and it was hands down the best way to cook a sweet potato. 

Here is the link, I want to give credit to the original source: http://empoweredsustenance.com/bake-a-sweet-potato/

Baked Sweet Potato -- a medium sweet potato is approx. 103 calories

Sweet Potatoes (as many as you want to cook)

• Wash the sweet potato then prick several times with a fork.
• Place the sweet potato on the oven rack - in the middle of the oven.
• Put a piece of foil on the bottom rack (to catch any juices that might drip.)
• Turn oven on to 425* and bake for about 45 minutes (longer for larger sweet potatoes)
• When the time is up turn off the oven (but don't open the door) and let set for 30 min to 1 hour.
• Remove from oven and eat immediately or store in a container in the fridge.

Baked Tilapia

Here's another healthy, delicious, and easy recipe if you are like me and dieting.  This recipe comes my coworker, friend, and work mom Mitzi.

Baked Tilapia 

Frozen Tilapia fillets
Margarine  (I like to use Brummel and Brown)
Paprika
Salt (to taste)

Preheat oven to 500
Spray a glass baking dish with cooking spray.  Place frozen fillets in dish.  Spread a very small amount of butter on each fillet.  Sprinkle with paprika.

Bake for 20 minutes. 

Baked summer squash

I made this tonight - turned out great. Next time I'll use a little less butter and Parmesan cheese to decrease the calories a bit more. Here is the recipe as I made it tonight.

BAKED SUMMER SQUASH - approx. 135 calories for 1 med. squash

1 Summer squash, thinly sliced
1 tbsp butter
1/4 cup Parmesan cheese (the kind you sprinkle on pizza and pasta)
Pepper
Cooking spray

Spray small baking dish with cooking spray. Arrange slices in single layer. Cut the butter into small bits and put one tiny bit on each slice.  Sprinkle with a little pepper and Parmesan cheese. Bake at 350 for 20 minutes.

The whole thing was about 135 calories.

Turkey Bowls

I've struggled with my weight since I've been about 10 years old.  It seemed like Mom and I were continually on one diet or another.  In 2005 I had gastric bypass surgery (and had a lot of surgical complications but that's another story) and I lost about 170 pounds.  Then I got pregnant and gained 40 pounds.  And now 7 years has gone by and I've gained more. 

Friday, I purchased a FitBit Charge at Target. The goal is to wear this for a few days to see what my normal activity level is.  The FitBit will track the steps you take, miles you walk, the stairs you climb, etc.  I'm going to focus on steps.  Once I see my average then each day I want to increase it by 100, then 100 again the next day, and so on.

I read on a blog about the 90/10 food rule.  It makes sense so I want to incorporate this into my lifestyle.  It's quite simple, 90% of the time try to eat the best that you can and 10% of the time (which I will save for the weekend),  eat whatever you feel like eating. 

I went shopping and today I did some food prep for my lunches next week.  I've made these turkey bowls in the past when I've tried to lose weight. A package of ground turkey -- will make 4-5 lunches depending on how you divide out your portions.  This week I made 2 turkey bowls for lunches and I reserved the rest to make stuffed peppers for supper later this week.  Here's my recipe, it's simple, can be adapted easily, and is good.  It's about 400 calories, it varies a little based on the type of cheese, type of veggies, etc.

Turkey Bowls --400 calories

1 onion, minced
1 bell pepper, minced
salt, pepper, and other seasonings (to taste, I mix these up but Mrs. Dash Onion & Herb is one of my favorites)
1 package of ground turkey
1-2 packages of veggies (I prefer Birdseye Steamfresh Mixed Veggies)
1 serving shredded cheese (I use whatever I have on hand, usually the Mexican/Fiesta Blend)
4 Tbsp. Chunky Salsa

In a large skillet, brown the ground turkey with onion, green pepper, salt, pepper, and seasoning of your choice.

When it's done, I measure it  into 4 oz servings, and place in microwaveable bowls with lids.  Then I cook my veggies in the microwave and I put about 1/2 bag in each turkey bowl.  Then I add 1/3 cup cheese, and 4 tbsp. of salsa.   Stir to mix. 

Put in the fridge - then just microwave it for your lunches.