Slow Cooker Sweet and Spicy Satsuma Turkey

If you haven’t already invested in a slow cooker, then you definitely need to! It’s such a time saver and there are so many different things you can make with it that I bet you never even knew you could. For example, we found this amazing recipe for sweet and spicy satsuma turkey, and it’s only 277 calories! Thanks to myrecipes.com, check it out below:

Nutritional Information

  • Calories 277
  • Calories from fat 0.0 %
  • Fat 5.7 g
  • Sat fat 1.4 g
  • Mono fat 2 g
  • Poly fat 1.6 g
  • Protein 28.6 g
  • Carbohydrate 24.7 g
  • Fiber 1.8 g
  • Cholesterol 109 mg
  • Iron 2.8 mg
  • Sodium 398 mg
  • Calcium 59 mg

Ingredients

  • 3 cups thinly sliced red onion (1 large onion)
  • 3/4 cup riesling or other slightly sweet white wine
  • 2/3 cup fresh orange juice (2 large oranges)
  • 1/3 cup orange marmalade
  • 2 teaspoons tamarind paste
  • 1/2 teaspoon crushed red pepper
  • 3 3/4 pounds bone-in turkey thighs, skinned
  • 2 teaspoons five-spice powder
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 2 cups fresh Satsuma mandarin orange sections (about 7 oranges)
  • 1 1/2 tablespoons cornstarch
  • Sliced green onions (optional)

Preparation 

  1. Combine first 6 ingredients in a 5-quart oval electric slow cooker.
  2. Rinse turkey with cold water; pat dry. Sprinkle turkey with five-spice powder and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 3 to 4 minutes on each side or until browned. Place turkey in a single layer over onion mixture in slow cooker, overlapping slightly. Add orange sections. Cover and cook on LOW for 4 hours.
  3. Remove turkey from slow cooker. Remove bones from turkey; discard bones. Place turkey on a platter. Pour cooking liquid and orange sections into a medium saucepan, reserving 1/4 cup cooking liquid. Combine reserved cooking liquid and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture into orange mixture in saucepan. Bring to a boil; cook, stirring constantly, 1 minute or until sauce thickens.
  4. Serve sauce over turkey. Sprinkle with green onions, if desired.

Stay Warm With Some Turkey Meatball Spinach Tortellini Soup

Nothing helps warm you up better than a delicious bowl of hot soup! What’s even better is not feeling guilty after eating it.

Thanks to skinnytaste.com, check out this healthy recipe for some turkey meatball spinach tortellini soup:

  • Servings: 6
  • Size: 1 1/2 cups
  • Calories: 271
  • Fat: 9 g
  • Carb: 26 g
  • Fiber: 3 g
  • Protein: 20 g
  • Sugar: 3 g
  • Sodium: 1064 mg
  • Cholesterol: 89 mg

Ingredients:

For the Meatballs:

  • 10 oz 93% ground turkey
  • 2 tbsp seasoned whole wheat breadcrumbs
  • 2 tbsp grated parmesan cheese (Parmigiano Reggiano)
  • 2 tbsp parsley, finely chopped
  • 1 large egg
  • 1 clove garlic, minced
  • 1/8 tsp kosher salt

For the soup:

  • 1/2 tbsp unsalted butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 large carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 4 (14.5 oz) cans reduced sodium chicken broth (I used Swansons)
  • 1 small Parmigiano-Reggiano rind (optional)
  • 9 oz refrigerated spinach cheese tortellini (Buitoni) fresh ground black pepper, to taste
  • 3 cups loosely packed baby spinach
  • fresh grated Parmigiano-Reggiano for topping

Directions:

Combine the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you’ll get about 20 to 22.

In a large nonstick pot or Dutch oven, melt the butter over medium-low heat. When melted, add the celery, onion, carrot & garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth and parmesan rind and increase heat to medium-high and bring to a boil. When broth boils, season with black pepper to taste. Reduce heat to medium and gently drop in the meatballs. Cook about 4 minutes.

Add the tortellini and simmer until cooked according to package directions, about 7 minutes.

Once cooked, remove the rind, and add the baby spinach. Stir to combine and serve topped with fresh grated Parmigiano Reggiano.

Diet Friendly Stuffing Recipe

Thanksgiving is later this month and we can usually count on there being some delicious food during the celebrations! Staying on a diet can be a challenge around the holiday season but there are ways to help stay on track. One way is to incorporate some healthy recipes into the thanksgiving meal plan. Check out this low fat stuffing recipe from food.com.

Nutrition Information:

  • Serving size: 1 (118g)
  • Servings per recipe: 8

(Amount per serving):

  • Calories 178.9
  • Calories from Fat 41
  • Total Fat 4.6 g
  • Saturated Fat 1.7 g
  • Cholesterol 11.4 mg
  • Sodium 903.2 mg
  • Total Carbohydrate 29.6 g
  • Dietary Fiber 7.9 g
  • Sugars 4 g
  • Protein 9.9 g

Ingredients:

  • 1tablespoon unsalted butter
  • 4ounces sweet Italian turkey sausage, casings removed
  • 1 cup mushroom, chopped
  • 2 medium onions, chopped
  • 3 celery ribs, chopped
  • 1cup celery leaves, chopped (from inner celery ribs)
  • 1lb reduced-calorie whole wheat bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
  • 1cup fresh parsley leaves, chopped
  • 2 teaspoons poultry seasoning
  • 1 1teaspoons salt
  • 12teaspoon fresh ground black pepper
  • 1 1cups turkey broth or 1 12 cups chicken broth, as needed
  • 12cup egg substitue

Directions:

  1. In a big skillet, brown the sausage bits gently in half the butte, reduce heat to medium.
  2. Add chopped or minced onions, mushrooms, celery, and celery leaves.
  3. Cook, stirring often, until the onions are golden, about 8 minutes.
  4. Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
  5. Gradually stir in broth combined with the egg substitute, until the stuffing is evenly moistened but not soggy.
  6. Transfer stuffing to a lightly buttered casserole dish; drizzle with additional broth and remaining melted butter as desired, cover, and bake in a preheated 350° oven for 30-45 minutes.

Cinnamon Apple Chips

Satisfy that fall apple craving with this delicious and healthy cinnamon apple chips recipe. Thanks carriesexperimentalkitchen.com for this awesome recipe!

Serves: 4

Ingredients:

  • 4 Apples, cored and sliced ⅛” thick (I used McIntosh)
  • 1­2 tsp. Ground Cinnamon
  • 1­2 tsp. Granulated Sugar
  • If needed, Cooking Spray

Instructions:

  1. Preheat oven to 200 degrees fahrenheit.
  2. Add the sliced apples to a large bowl; then coat the apples with the cinnamon and/or sugar.
  3. Spray a baking sheet with cooking spray and line the apples flat on the pan. You may need to use two pans so that they are not overlapping.
  4. Bake 2­3 hours until the chips are dry yet still soft. Allow to cool completely before placing them in an air tight container for up to 4 days (if they last that long!).

Nutrition Information:

  • Calories: 88
  • Fat: 0g
  • Carbohydrates: 23.9g
  • Sugar: 18.4g
  • Fiber: 5.4g
  • Protein: 0g

Oven Baked Zucchini Chips

Oven-Baked-Zucchini-Chips-2

Looking for a crunchy snack to replace your bag of chips? Here is a tasty option for you to try out. Thanks to skinnyms.com for this delicious recipe!

Prep Time: 10 mins

Oven: 425 degrees

Total Time: 50 mins

Makes 4 servings

Ingredients:

  • 1 large zucchini, cut into 1/8” slices
  • 1/3 cup whole grain breadcrumbs or Panko
  • ¼ cup finely grated parmesan cheese, reduced fat
  • ¼ teaspoon black pepper
  • Sea Salt to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons low-fat milk

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

TIP: Zucchini Chips will continue to get crispier while cooling.

NOTE: For gluten free chips, use gluten-free bread crumbs.

Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |

Skinny Overnight Oats in a Jar

Don’t have time for breakfast in the mornings? Then this delicious recipe for overnight oats in a jar is just for you! Just as the name implies, you do everything the night before so it’s ready to eat in the morning. Simple but tasty and nutritious all in one! Thanks skinnytaste.com for the great recipe!

Servings: 1 • Serving Size: 1 jar •  Points +: 6 pts • Smart Points: 5

Calories: 243 • Fat: 10.6 g • Carbs: 35.4 g • Fiber: 8.5 g • Protein: 6 g • Sugar: 12 g Sodium: 94.7 mg 

Ingredients:

  • 1/4 cup quick oats
  • 1/2 cup unsweetened almond milk (or skim, soy)
  • 1/4 medium banana, sliced (freeze the rest for smoothies!)
  • 1/2 tbsp chia seeds
  • 1/2 cup blueberries
  • 4-5 drops NuNaturals liquid vanilla stevia (or your favorite sweetener)
  • pinch cinnamon

For the topping:

  • 1 tbsp chopped pecans (or any nut)

Directions:

Place all the ingredient in a jar, shake, cover and refrigerate overnight. Add your favorite crunchy toppings such as nuts, granola, etc and enjoy the next day!

No-Bake 100-Calorie Peanut Butter Energy Balls

You will want to try these AMAZING snack balls! Not only do they provide you with energy but they also can help fulfill that sweet craving you may have. You can also modify anything with this since there’s no baking required. Thanks to theconsciousdietitian.com for this awesome recipe!
Prep Time: 10 min

Total Time: 50 min
Makes 22 snack balls

Ingredients:

2/3 cup shredded toasted coconut, unsweetened

1 cup whole rolled oats*

1/2 cup natural peanut butter

3 tbsp. flaxseed, ground**

1/2 cup dried, sour cherries***

1/2 cup sunflower seeds, unsalted

1/4 cup honey

3/4 tsp vanilla extract

2 tbsp. water (optional)

*oats are OK on a gluten free diet but standard oats are not appropriate for those with Coeliac Disease

**purchase whole flaxseeds and grind them yourself to ensure all the nutrients are intact and the flaxseeds have not gone rancid. They are simple to grind in a coffee grinder or magic bullet.

***if you do not have dried sour cherries, dried cranberries can be used instead.

Directions:

If your coconut is not already toasted, you will have to turn the stove on and give it a quick toast. This helps to intensify the flavor. To do this, heat a frying pan on medium heat and add the coconut. Watch carefully as it will burn quickly. Toss around the frying pan for about 1 minute, or until golden brown.

Combine all ingredients except for the water in a large mixing bowl. Cover and let sit in the refrigerator for about half an hour. Once it has sit for half an hour check it, and if the mixture seems to dry add the water. You want the mixture to stick together, and not be too crumbly.

Now the fun begins! Roll into 22 small, equal sized balls. They should be about 1.5″ diameter.

Store in an airtight container and keep refrigerated for up to 1 week, or freeze them and take them out as needed.

Nutrition Information:

Calories 94cal

Carbohydrate 10g

Fiber 2g

Sugar 5g

Protein 2.5g

Fat 5.5g

Saturated Fat 2g

Potassium 90mg

Calcium 12mg

A Healthy Option for Breakfast or Lunch

40539527_sAre you striving to be healthy but are bombarded with food options that aren’t so healthy but, are extremely convenient? Well you’re in luck. Here is a simple and healthy option. Healthy women has a lot of food options you should check out their website for more yummy recipes.

 

Asparagus Omelet

You can serve this omelet with a thin slice of ham or prosciutto and fresh fruit on the side for breakfast, lunch or dinner.

Ingredients:

1 small bunch asparagus
Drizzle of olive oil
4 large eggs
Salt and pepper
Directions:

Snap off or trim the dry ends of the asparagus stems and discard. Cut the remaining spears into 3-inch pieces.
In a medium-sized pot filled with boiling, salted water, boil the asparagus for 3 minutes. Strain the asparagus.
Heat a pan with a drizzle of olive oil, and then sauté the asparagus for 2 minutes.
In a small bowl, beat the eggs with the salt and pepper using a fork.
Pour the eggs on top of the asparagus and let cook until the omelet is set. Flip halfway through to cook both sides.

Who says you can’t have cupcakes for breakfast?

shesfit-blogpic-oatmealStudies show that breakfast is the most important meal of the day. Studies also show that Americans are constantly on the go. Combine the two, and you have some ‘hangry’ busy people! Why not take breakfast with you? These Oatmeal Trail Mix Cupcakes from the blog Chocolate Covered Katie are delicious, practically bite size, good for you and filling. What more can you ask for aside from cupcakes for breakfast?

2.5 cups rolled oats
1 1/4 cup over-ripe mashed banana OR applesauce
1/2 tsp salt
1/2 tsp cinnamon
1/16 tsp uncut stevia OR 2 1/2 tbsp pure maple syrup, agave, or honey
1/2 cup dried cranberries or cherries or raisins, chopped small
2 tbsp wheat germ or flaxmeal (or oat bran)
1 1/3 cup water (If using the liquid-sweetener option, scale water back by 3 tbsp)
1 1/2 tbsp oil OR more applesauce
1 tsp pure vanilla extract

Instructions:
Preheat your oven to 380 F, and line 11-12 cupcake tins. Combine all dry ingredients in a large mixing bowl, and stir very well. In a separate bowl, whisk together all liquid ingredients. Mix wet into dry, then pour the batter into the cupcake liners and bake 21 minutes. Broil 3 additional minutes, then let cool. If you let them cool overnight, they will no longer stick to the liners. Leftovers can be refrigerated or frozen and reheated.

Chicken Quinoa Broccoli Casserole

shesfit-chkbroccasseroleWhen we’re hankering for something delicious, we’re always looking for something easy too! That led us to Pinch of Yum, a blog with some delicious and yes, yummy, ideas that we can’t wait to try. One that we like is a twist on Chicken and Rice casserole, where blogger Lindsay substitutes quinoa for the rice. Try it out, and let us know what you think!

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE
Author: Pinch of Yum
Serves: 6
2 cups reduced sodium chicken broth
1 cup milk (I used 2%)
1 teaspoon poultry seasoning
½ cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
¼ cup cooked, crumbled bacon (optional… sort of)
1 pound boneless skinless chicken breasts
2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
¼ cup shredded Gruyere cheese (any kind will work)
3 cups fresh broccoli florets

  1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
  2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
  3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
  4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

NOTE: You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I’ve gotten quite a few comments about the liquid not absorbing right away – if that’s you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.