Pico De Gallo

Pico De Gallo
From the Kitchen of Stephanie

2 Organic Roma Tomatoes (seeded and diced)
1 large Jalepeno (seeded diced)
1/2 cup of chopped cilantro (fresh)
1/4-1/2 cup finely chopped red onion
1-2 tsp Garlic Salt (I started with 1 and then added a bit more after tasting the end product)
1 tsp of black pepper

1. Mix all ingredients together
2. Best if you can refrigerate for at least 15-20 minutes 

( When making this to go with my chicken fajita recipe, I put this in the fridge when I added the chicken mixture to the pan)

Healthy Turkey Chili

Healthy Turkey Chili,
From the kitchen of April Warner

Chop up one small onion and a medium sized pepper.  If you want to add more vegetables you can-it really doesn't add a lot of calories. Spray a small amount of pam (just enough to cover the bottom of the pan lightly) into a pot that you will later use for the chili) and stir fry the vegetables. Side note- I always use pam as opposed to oil or butter.  You only need a small amount! a lot less calories!

In the mean time, get the lean ground turkey (I use about a pound usually-depends on what the package has in it or how much I have prebagged/frozen before hand.  I think yours was a little over a pound if I remember right) and brown the meat and drain the grease.  I don't add anything (oil, etc) to the pan when I brown this.  If you want to make it spicy, you can add chili powder and crushed red peppers.  

After the meat is browned, put it into the pot with the vegetables.

Add 1 cup of kidney beans and 1cup of black beans.  I actually experiment with different types of beans sometimes but those are the types I used when I made yours.  I usually get low sodium when available.

Add 46oz (about a large can) of tomato juice.  I use low sodium, 100% juice. Heat the whole mixture until it boils.  If you want, you can add a couple teaspoons of brown sugar.  It just helps with the taste and will only add about 30 cals to the entire recipe.  Depending on how liquidy or thick you want it depends on how much juice you use.

The calories will vary slightly depending on brands you use, but it shouldn't vary too much.  The only time it should significantly vary is if you use different types of meat (lean vs not lean), etc.  Also, the weight of the meat will cause it to vary a bit if it is a pound vs 17oz or something.  Other than that, it should be about the same as I told you last time (116 calories I think it was).  I calculated it again and it was within a few calories per serving (with different brands).

Mexican Chicken Soup

Mexican Chicken Soup
From the Kitchen of Tiffani Hampton
It's actually a recipe from barefoot contessa that I change slightly.

2-4 chicken breast (cubes and cooked in olive oil, garlic salt, and pepper)....works with shredded chicken too
2 cups chopped yellow onions
1 cup chopped celery
2 cups chopped carrots
4 large garlic cloves chopped
2 1/2 quarts chicken stock (I use chicken bullion cubes and 2 1/2 quarts water)
1 (28oz) can crushed tomatoes (or you can crush your own. I've done it both ways)
2-4 jalapeño peppers, seeded and minced (I use Serrano peppers instead)
1 teaspoon ground cumin
1 teaspoon ground coriander seed (I have made it without this before and it tastes just as good)
Salt and pepper
Olive oil
1/4-1/2 cup chopped fresh cilantro (optional, but it is so good)
6-8 (6 inch) white corn tortillas (cut in half, then cut them crosswise into 1/2 inch strips)

For serving:
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips

Heat 3 tablespoons olive oil in stock pot and then add onions, carrots, and celery. Cook until soft- about 10 minutes. Add garlic and cook for another minute.

Add chicken stock, tomatoes with their purée, jalapenos, cumin, coriander, salt, pepper, and cilantro. Mix and then add tortilla strips. Bring soup to boil, lower heat and simmer for 25 minutes. Add chicken and season to taste.

Serve with avocado, cheese, sour cream, and crushed tortilla chips.

It is so good and makes a fair amount. It's great for having people over!

Chicken Fajitas

Chicken Fajitas
From the Kitchen of Stephanie

I go to Albertson's (or wherever) and have the butcher preslice 1/2 pound of raw chicken breasts
Slice on red bell pepper, one green bell pepper and one yellow onion
I season with Mrs. Dash (I'm watching sodium) south western seasoning, lemon pepper and lime seasoning

I cook the chicken in a pan with just a drop of EVOO until almost done then I throw in the peppers and onions and
cover for about 5-7 minutes (until the veggies are done to the crispness or softness you prefer).

I lay out flour tortillas, shredded cheese, shredded lettuce, sliced avocados, scallions, salsa, and sour cream and have a fajita bar.

Gooey and Sweet Baked Apple Treat

Gooey and Sweet Baked Apple Treat
From Sparkpeople.com/recipes

2 Cups sliced apple (peeled and cored)
1 Tbsp Cinnamon
3 tsp Brown Sugar
1/4 cup water
1 pkg Quaker Instant Oatmeal 33% less sugar (Brown Sugar Cinnamon flavor) Not Prepared


Directions

Core and slice apples and place in baking dish. Combine brown sugar and water and pour over apple slices. Toss to coat. Sprinkle with cinnamon and Instant Oatmeal. Bake, uncovered for 15 minutes at 425F. Remove from oven and stir. Return to oven for an additional 10 minutes. Serve immediately or allow to cool before serving. Makes four servings.

Number of Servings: 4


Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 90.6
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 43.8 mg
Total Carbs: 21.8 g
Dietary Fiber: 3.6 g
Protein: 1.0 g

Cool Cucumber Salad

Cool Cucumber Salad
From: SparksPeople.com Recipes

Ingredients

1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon seasoned salt
Pepper, to taste


Directions

In a medium bowl, combine cucumber slices and onion slices; set aside. In a small bowl combine remaining ingredients. Add dressing to cucumber and onion, toss well. Cover and refrigerate for up to 2 hours.

Nutritional Info
Amount Per Serving
Calories: 106.4
Total Fat: 10.3 g
Cholesterol: 0.0 mg
Sodium: 304.1 mg
Total Carbs: 3.8 g
Dietary Fiber: 0.7 g
Protein: 0.5 g

Makes 4 servings.

Cranberry Sauce

Cranberry Sauce
From the kitchen of Susan Reid

2 cans of whole cranberries
1 small packet orange jello
1 small packet cherry jello
2 stalks celery, finely chopped
1 small package of nuts - any kind
Medium size can drained pineapple
1 small apple, peeled and chopped

Combine all together and refrigerate. Usually I make one day ahead.

Mango Papaya Salsa (dairy free)

Mango Papaya Salsa
SUBMITTED BY: AMAYABESOLD
(allrecipes.com)

"A delicious salsa that can be served with chicken or fish. Great on a warm summer day!"

PREP TIME 15 Min
READY IN 45 Min
Original recipe yield: 8 servings

About scaling and conversions
INGREDIENTS
1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
1/2 sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

DIRECTIONS
In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

International Beef Stew (Dairy Free)

International Beef Stew
SUBMITTED BY: GRIZZLY_JIMM
(allrecipes.com)

PREP TIME 20 Min
COOK TIME 5 Hrs
READY IN 5 Hrs 20 Min
Recipe yield: 5 servings

INGREDIENTS
1-3/4 pounds cubed beef
1-1/2 onions, sliced
3 carrots, sliced
1-1/4 cups cubed potatoes
1-1/2 stalks celery, sliced
1/4 pound fresh mushrooms, quartered
1/2 (16 ounce) package frozen mixed vegetables
1/2 (28 ounce) can crushed tomatoes
2-1/2 cloves garlic, pressed
1 teaspoon dried rosemary
1 teaspoon dried sage
1-1/2 teaspoons dried basil leaves
salt and pepper to taste
4 cups water

DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C).
In a large, ovenproof pot, combine beef, onions, carrots, potatoes, celery, mushrooms, mixed vegetables, tomatoes. Season with garlic, rosemary, sage, basil, salt, pepper. Pour in water. Cover tightly with foil and bake 5 to 6 1/2 hours.