Ingredients

1 tsp Dill (Dried)
0.7032 lb Sweet Potato (Without Salt, Baked In Skin, Cooked)
1/2 cup Kroger Mozzarella Fat Free Cheese
1/2 medium onion
4 slices Turkey Bacon
1/4 cup Almond Milk
1 cup All Whites 100% Liquid Egg Whites
3 slices Ultra Thin Sharp Cheddar

Slice sweet potato into very thin slices like chips then roughly chop them up. Cook turkey bacon in a pan only cooking halfway through. Set aside on a paper towel. Don’t rinse the pan and add in your chopped onions and minced garlic and sautee until onions are almost cooked (translucent). Then add your sweet potatoes and salt and pepper. Chop the bacon up into small pieces and add that as well. Stir to combine everything and place a lid on top.
Cook for about 10-15 min stirring occasionally until sweet potatoes start to get soft. Preheat oven to 350. Spray an 8×8 pan with nonstick spray. Pour your sweet potatoes in then sprinkle on the mozzarella and lightly sitr around to incorporate the cheese.
Mix the egg whites, almond milk, and dill together in a small bowl. Slowly pour over the sweet potatoes. Take a spatula and move the potatoes around gently to make sure the eggs seep down to the bottom of the pan. Cut the cheddar cheese slices into
strips and layer on top in a basket weave pattern. Bake for 25-30min. Let sit for 10-15 min to set before serving.

Ground turkey chili

Ingredients
Ground turkey lean

1/2 of white onion chopped

3 cloves of garlic chopped

2 cans (15 oz) of black beans

1 can (15 oz) of kidney beans

1 can (29 oz) of pinto beans

1 can of stewed tomatoes

2 cans (7 ounces) of diced green chilies*
1 package of chili seasoning

1 package of crimini mushrooms, sliced

Salt
 and Ground Pepper

Begin by sautéing onions and garlic in a pan.

After about 3-5 minutes, add in ground turkey. Cook for about 8 minutes or until meat is cooked thoroughly.

Next, drain all the liquid from the canned beans into a bowl and set aside. Pour all the drained beans into a large pot and turn stove to high heat.

Before adding in the stewed tomatoes, chop the tomatoes into quarters. Add tomatoes with their juice to the pot. Then add ground turkey mixture, green chilies, crimini mushrooms and chili seasoning and stir.

Once the chili is boiling, turn heat down to low to let it simmer. The chili can simmer any where from 20 minutes to 1 hour. The longer the better!

When you are ready to eat, turn off the heat and allow the chili to sit covered for 5 minutes. Ladle the chili into a bowl and garnish with your favorite toppings.to top their chili with sliced avocado, cheese, sour cream (or Greek yogurt), cilantro, and hot sauce.

Description
Do you love buffalo chicken wings? Unfortunately, they’re generally not particularly nutritious if they’re fried and tossed in that buttery sauce… Here€™s an easy way to get your buffalo fix with a VEGETABLE… cauliflower!!! These Buffalo Cauliflower Bites are SERIOUSLY delicious.

Ingredients
1/2 tsp Garlic Powder
1 dash Salt
1 head, medium (5-6″ dia) Cauliflower
1/2 cup (8 fl oz) Water
1/2 tbsp Earth Balance Natural Buttery Spread
1.5 cup Bob’s Red Mill Whole Grain Oat Flour
4 oz Chobani Nonfat Plain Greek Yogurt
0.0625 serving cup Silk Pure Almond Milk – Unsweetened Original
8 tbsp Sweet Baby Ray’s Buffalo Wing Marinade and Sauce
Directions
Preheat oven to 450F.
Whisk together greek yogurt, milk, water, garlic powder and oat flour until well combined. It may be thick.
Toss cauliflower florets in yogurt mixture until well coated.
Place cauliflower on baking sheet lined with foil and sprayed.
Bake for 12-15 minutes, until coating bakes over florets.
Combine buffalo wing sauce, butter and salt.
Pour sauce over cauliflower pieces and toss on the baking sheet to coat thoroughly.
Bake for another 5-8 minutes.
Devour with blue cheese dressing! (I made my dressing with 1/2 cup greek yogurt, 1/4 cup blue cheese, 1 tsp lemon juice, and 1/2 tsp garlic)

-Spaghetti squash
-½ sweet white onion
-2 garlic cloves
-Mushrooms
-Broccoli florets
-Pasta sauce
-Fresh buffalo mozzarella or Parmesan cheese
-Salt & Pepper

Preheat oven to 350°. Using a sharp knife cut the spaghetti squash in half and remove all the seeds. Place squash on a foil-lined cookie sheet and put in oven. Bake for 30-45 minutes or until the “meat” of the squash is soft.

Meanwhile, chop up garlic, onion, and mushrooms and broccoli. Once the squash is done, take it out of the oven to cool slightly. (Keep oven on) While the squash is cooling, sauté the garlic, onion and mushrooms in olive oil. Microwave the broccoli florets in a bowl filled with ¼ inch of water for about 2 minutes.

Using a fork, scrap out the squash and put into a large bowl. Squash should come out like “spaghetti.” Once all the squash is out of the “shells” place the “shells” aside. These will be used as bowls for the dish.

Add the sautéed garlic, onions, and mushrooms to the squash and mix. Season with salt and pepper. Next, add in the broccoli and pasta sauce and mix.

Place the spaghetti squash back into the “shells”, top with fresh mozzarella and put back into the oven. (Parmesan cheese can also be used.) Bake for about 10 minutes. Before taking the squash out, turn the oven to broil. Broil for about 1-2 minutes or until cheese is slightly brown.

Ingredients
red quinoa, rinsed
-1 green apple
-1 cup spinach
-1/2 cup of dried cranberries
-1 lemon, juiced
-3-4 tablespoons olive oil
-1/3 cup balsamic vinegar
-3 tablespoon apple cider vinegar
-Garlic powder
-Cinnamon
-Salt & Pepper
-Goat cheese, crumbled

Bring 2 cups of water to a boil. Add a dash of cinnamon and garlic power. If you want a little kick, add a dash of cayenne pepper. Once the water is boiling, add quinoa and reduce to low-medium heat. Cook for about 12-15 minutes. While the quinoa is cooking, cut the apple (unpeeled) and spinach.

When the quinoa is done, fluff with fork and cool for 10-15 minutes.

Once cool, add olive oil, lemon juice, balsamic vinegar, apple cider, garlic powder, salt and pepper and mix. Next add in apple, spinach and cranberries and mix well.

Allow salad to chill for about 20 minutes. When you are ready to serve, crumble goat cheese over salad. (If you plan to serve, only let quinoa cool for about 2 minutes before adding in the ingredients. Top salad with goat cheese when you are ready to serve.)

1 lb of lean ground turkey
3/4 cup of finely chopped red apple
1/4 cup of chopped parsley
1 Tablespoon of chopped sage
2 teaspoons of chopped thyme
2 cloves of garlic
1 teaspoon red pepper flakes
4 teaspoons of olive oil, divided
1/2 cup red onion, chopped finely

1. In a medium bowl, combine turkey, apple, parsley, sage, thyme, garlic, onion, 3 teaspoons of oil, and pepper flakes. Form into 8 patties.

2. Use remaining 1 teaspoon of oil heated in a skillet. Working in batches, cook each patty for 3-4 minutes each side until no longer pink in the middle.

.75-1lb fresh salmon filet
1c organic quinoa
2c water or broth (used organic low sodium broth)
2 zucchini, halved and sliced
2c peas, thawed
2c frozen organic kale, chopped, or fresh kale (if adding fresh add after peas and at end of cooking just to wilt it)
1 TBSP extra virgin olive oil, non stick spray, or oil of choice

Start quinoa according to directions, 1 cup quinoa to 2 cups broth or water. In a large skillet set to medium add oil or spray with non stick spray and add zucchini. Start broiler and place salmon on a piece of foil on a baking sheet and put in oven, cook for approximately 10-15 minutes, depending on thickness. Check quinoa, cover and reduce to simmer once it starts to boil. Check zucchini and once it starts get cook and get golden add kale cook a few minutes and add peas. Once quinoa is cooked add to veggies and mix. Plate quinoa veggie mixture, top with salmon, and season with salt and pepper to taste. Enjoy

Description
Simple, clean, DELICIOUS!Recipe makes 10 servings
1 serving is
139 calories
5g fat
2g carbs
20g protein

Ingredients
3 cloves Garlic
10 medium Mushrooms
1 medium Onion
1 medium Sweet Red Peppers
1/2 tablespoon Extra Virgin Olive Oil
10 servings (serving = 1/2 cup) Extra Lean Ground Turkey

Directions
1. Brown turkey on medium heat, strain, then set aside.
2. Saute diced onion, minced garlic, chopped pepper, and sliced mushrooms in olive oil.
3. Add back turkey, season with salt, pepper, cumin, oregano, and other spices of choice.
4. Option: add siracha
5. Serve on salad and top with salsa, or eat as a wrap!

Recipe makes 15 servings
1 serving is
54 calories
1g fat
6g carbs
2g protein

Ingredients
1/4 tsp Garlic Powder
1/4 tsp Red or Cayenne Pepper
1/4 tsp Baking Soda
1 tbsp Philadelphia Reduced Fat Cream Cheese
2 tbsp Earth Balance Organic Buttery Spread – Original Whipped
1 cup Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour
3 oz Lisanatti Almond Jalapeno Jack Style Cheese Alternative
1/2 cup Silk Pure Almond Milk – Unsweetened Original

Directions
-mix everything together in a large mixing bowl but don’t overmix.

-portion out 15 biscuits on your greased baking sheet.

-375 deg for 12 minutes or until golden brown.

optional topping: microwave 1 tbsp Earth Balance organic whipped buttery spread with 1/8 tsp garlic powder and 1/2 tsp minced garlic for 15-20 seconds.

spoon or brush mixture over your hot biscuits!

Recipe makes 5 servings
1 serving is 190 calories
3g fat
27g protein
11g carbs

Ingredients
1 tsp Black Pepper
300 g Sweet Potato (Without Skin, Cooked, Boiled)
1 cup Fresh Spinach
20oz 97% Fat Free Extra Lean Ground White Turkey
1 tsp Sea Salt
1.5 tsp McCormick Ground Cinnamon

Directions:
Combine all ingredients. Divide into 5 even patties (6 oz each). Cook on a skillet (medium-low heat) in oil of choice for 2-3 minutes each side.