Recipes

Mama_Burkhart
Mama_Burkhart Posts: 20 Member
in Food and Nutrition
Hello all,

I am horrible at "dieting" i love all the wrong things and cant seem to stay away from pasta and bread. Lately i have seemed to veer awar from pasta a little and have been eating whole wheat breads, and wraps. With that being said, i was wondering if anyone has found any good recipes for seafood, chicken, or anything healthy really. I have been having a hard time finding reciapes for salmon,and shrimp. I love egg whites and avacado so i feel like ive been eating egg whites with every meal... i dont know if thats good or bad. if anyone has any good recipes or recipe sources, id greatly apprecite it! Thank you in advanced!!!

Replies

  • jessvaughn74
    jessvaughn74 Posts: 164 Member
    My diary is open...also feel free to add me to your friends. Stalking diaries is what has gotten me a ton of food ideas. As for recipes...here are a couple of my favorites! If you do add me and see something in my diary and want to know the recipe just send me a private message and I will give it to you. I build in a lot of recipes into my MFP recipe database

    Turkey Stuffed Peppers

    Servings: 6 servings (1/2 pepper) • Time: 55 minutes • Old Points: 4 • Points+: 5
    Calories: 184.7 • Fat: 2.3 g • Protein: 20.8 g • Carb: 20.2 g • Fiber: 1.6 g

    Ingredients:

    1 lb lean chopped turkey meat
    1 garlic, minced
    1/4 onion, minced
    1 tbsp chopped fresh cilantro or parsley
    1 tsp garlic powder
    1 tsp cumin powder
    salt to taste
    3 large sweet red bell peppers, washed
    1 cup fat free chicken broth
    1/4 cup tomato sauce
    1 1/2 cups cooked rice (I use brown rice)
    Olive oil spray
    1/4 cup reduced fat shredded cheese (I use fat free cheese)

    Directions:

    Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

    Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

    Ingredients

    Serves:Prep: 10minCook: 8minTotal: 18min

    •Dressing
    •1/4 cup light ranch dressing
    •1/4 cup mild green salsa
    •2 tablespoons chopped fresh cilantro
    •Salad
    •1 tablespoon chili powder
    •1/4 teaspoon ground cumin
    •1/4 teaspoon garlic powder
    •1/4 teaspoon onion powder
    •1/4 teaspoon salt
    •1/8 teaspoon ground black pepper
    •1 pound thin chicken breast slices or chicken tenders
    •1 lime, quartered
    •6 cups shredded romaine lettuce
    •1 can (15 ounces) black beans, rinsed and drained
    •1/2 cup corn kernels
    •1 medium tomato, chopped
    •1/4 cup thinly sliced red onion

    Directions
    1.To make the dressing: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate.
    2.To make the salad: Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.
    3.Grill the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.
    4.In a large bowl, toss the romaine with half the dressing. Divide among 4 plates.
    5.Sprinkle the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.

    Nutritional Facts per serving

    CALORIES 294.6 CAL
    FAT 5.7 G
    SATURATED FAT 0.4 G
    SODIUM 787.6 MG
    CARBOHYDRATES 28.7 G
    TOTAL SUGARS 4.3 G
    DIETARY FIBER 9.9 G
    PROTEIN 34.2 G

    Slow Cooker Buffalo Chicken

    3 lb. bag of frozen chicken breasts
    1 bottle Frank's Wings Buffalo Sauce
    1 packet Ranch Dip Mix
    • Put frozen chicken, wing sauce, and ranch dip mix into Crockpot.
    • Cook on low at least 6 to 7 hours
    • Shred chicken & return to Crockpot.
    • Cook on low for an additional hour.

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