Recipes

Quick and Easy Mini Quiches:

6 eggs

1/2 cup turkey bacon cooked and diced

large handful of fresh baby spinach

1/2 cup grape tomatoes

1/4 cup grated parmesean cheese

salt & pepper to taste

Using your food processor do a quick couple of pulses to the spinach and the tomato, don’t puree. Once chopped combine all ingredients in a large bowl and mix well. Pour egg mixture into well coated (with cooking spray) muffin tins and bake in pre heated 375 oven for 20 minutes or until tops are golden and springy. Allow to cool and enjoy!

Cilantro Lime Chicken Burgers:

 

 

 

 

 

 

1 package of ground chicken, about a pound

handful of fresh cilantro

juice of 1 lime

1 small onion chopped

1 tablespoon miced garlic

pinch of sea salt

In a food processor, pulse onion, garlic, cilantro, lime juice, salt until onion is fine and cilantor is minced. In a large bowl, add this mixture to your ground chicken, mix until everything is incorporated. Divide into patties and cook up on a hot grill!!

Red Curry Chicken and Spinach Cous Cous:

3 to 4 boneless chicken breasts, diced and sauteed

1 jar of curry sauce (in the Thai section of the grocery store)

1 box of cous cous, I used the garlic flavor

2 large handfuls of fresh baby spinach

In a large skillet coated with cooking spray, sautee your chicken breast chunks until golden brown. Once chicken is done pour your curry sauce ( I used less than 1/2 of the jar) over the chicken and allow to simmer on low. Cook your cous cous according to packaging, once cous cous is ready to set before fluffing add spinach and put the lid on your pot, let sit for atleast 5 minutes then stir using a fork. Plate with a toasted piece of Naan bread and enjoy!

Strawberry “Ice Cream”

1 large container of fresh straberries with the tops cut off

1 container of light cool whip

1 spoonful of splenda

Using your food pocessor, pulse strawberries until smooth. Add in splenda and some of the cool whip and continue to pulse until smooth and light pink. Pour strawberry mix into the rest of the cool whip and combine well, place in the freezer until frozen.

 

 

 

 

Shrimp Quesadillas:

-2 wheat tortillas

-1 cup frozen pre-cooked popcorn sized shrimp (thawed) NOT BREADED

-few small roma tomatoes, whole

-Reduced Fat Mexican Blend Cheese

-Cooking Spray

In large skillet coated with cooking spray, saute shrimp and tomatoes until shrimp is warmed and tomatoes begin to “pop”. Remove from heat and set aside. In same skillet coated with cooking spray, place a tortilla-top with cheese-then shrimp mixture-pinch of sea salt and black pepper-more cheese-and then second tortilla. Allow to cook until bottom tortilla id golden brown and cheese begins to melt, flip and cook the other side. Slice and enjoy warm!

 

Monte Cristo & Indian Spiced Tomato Chickpea Soup:

-4 slices good Italian bread

-4 slices thin sliced deli ham

-4 slices fresh mozzarella cheese

-EVOO (extra virgin olive oil)

-3 eggs beaten

-flour spiced with a tsp each of ginger and cinnamon

Begin by assembling the sammies, bread-2 slices of ham-2 slices of cheese topped with slice of bread (repeat with remaining bread ham and cheese for 2nd sammie). Dredge your sandwich through the spiced flour then through the egg and place in hot skillet that has enough EVOO to “fry” your sandwich. Do this with both sandwiches, and allow them to cook until golden brown on both sides, remove from heat and allow them to cool slightly. Cut and enjoy!

Soup:

-1 15 oz can drained and rinsed chickpeas

-1 30 oz can fire roasted diced tomato

-2 tablespoons minced garlic (buy the pre minced in the jar)

-1 medium red onion sliced

-1 tsp each cinnamon, ginger, cayenne, sea salt and black pepper

-1 cup of chicken broth

-EVOO (to thin out chickpeas in processor if needed)

Using your food processor, grind the chickpeas-onion-and garlic until pureed and thick, set aside. In large pot, combine all other ingredients and bring to boil. Once boiling, add in chickpea puree and stir until well combined. Turn down heat and allow soup to simmer 5 to 10 minutes. Serve warm.

 

GGH Mega Veggie Hash: (all veggies are roughly chopped)
-2 purple eggplant
-3 yellow squash
-1 medium yellow onion
-1 large carton sliced mushrooms
-2 cans artichokes
-1 medium package chicken cutlets
Roughly chop all veggies and mix together in large casserole dish. Using about 4 tablespoons EVOO coat the veggies evenly. Once coated top with oregano, basil, rosemary, parsely (all dried spices) and sea salt to taste. Cover dish with foil and pop in pre-heated 350 oven for 1 hour. After 1 hour un cover dish, stir veggies and turn oven up to 400. Continue cooking for about 20 minutes. Meanwhile, cook chicken cutlets in sautee pan with EVOO until golden brown on each side. Take out your veggies and mix chicken in. Plate and enjoy!!

Tuna Spinach Salad w/”Chips” (awesome lunch!!!)
Tuna:
-1 can Albacore tuna in water
-Oregano
-Sea salt
-Newman’s Own Basil Vinaigrette
Combine all goodies in bowl, mixing well to taste, place on top of 2 cups fresh baby spinach
Pita Chips:
-3 small Whole Foods Organic Pitas (sliced into small triangles)
-Olive Oil
-Sea Salt
-Italian Seasoning
Heat Olive Oil in large “frying” pan, place pita triangles in hot oil and allow to “fry” on each side. Once golden brown remove and plate. Sprinkle Italian Seasoning and Sea Salt while chips are hot! Allow to cool thoroughly and enjoy!!

Garlic Chicken Paired With Parmesean Zucchini & Wilted Spinach:
- 1 large package Boneless Chicken Breasts
- 1 bottle Garlic Marinade
- 1 bag Fresh Spinach
- 1 large Garlic Bud
- 4 nice sized Zucchini
Place all chicken breasts in large baking dish that’s coated with cooking spray, pour entire bottle of marinade over chicken, place entire bag of Spinach in separate baking dish, and slice all 4 Zucchini into 1/2 moons and place in it’s own baking dish, chop up entire Garlic bud and evenly disperse over all 3 dishes. Pop all 3 pans into a pre-heated 350 oven for about an hour, checking half way through and stirring veggies-give chicken a flip if needed as well.

Wheat Tortilla Spinach Hummus Wrap with Croutons:(Good Snack)
- 1 10 inch wheat tortilla (your choice, there’s not much cal/carb difference in brands)
- 1 1/2 tablespoons Tribe Original Hummus
- 2 cups spinach (fresh of course)
- 1/4 cup or in my case a handful of Rothbury Farms Fat Free Croutons (I have small hands hehehe)
And to wash it down a large bottle of Water with a Strawberry Energy Crystal Light Packet!!

Chicken & Veggie “hash”:
- 2 bags Morning Star Farms Chicken Strips
- 2 Yellow Squash
- 2 Roma Tomatoes
- 2 cups of spinach (which BTW needs to be WAY more, use over 1/2 the bag!!!)
- 2 pinches Sea Salt
- 2 pinches Black Cracked Pepper
- Olive Oil for drizzling
- 1/2 bottle Roasted Garlic Marinade
Chop all veggies and combine in large roasting pan, add salt/pepper, drizzle liberally with Olive Oil, pop into 350 pre-heated oven. Roast off for about 20- 25 minutes.
Meanwhile in large skillet combine 2 bags chicken and marinade, cook at med- high until chicken is nice and tender. Remember it’s pre-cooked so you just need to heat it thoroughly!!
After veggies are nice and roasted and your spinach is good and wilted, pour chicken into roasting dish and stir everything together, pop back into oven for about 10 minutes allowing the marinade to get all over those veggies!!
Pull out, plate it and eat up!!! We enjoyed a nice glass of Pinot Grigio along side!!

GGH Strawberry Shake:
-2 cups Light Vanilla Soy Milk
-1 6 oz package frozen Strawberries
-1 1/2 cups Fresh Spinach
-1 scoop Chocolate Amazing Grass
Combine all goodies in blender, blend until thick and creamy, pour and enjoy!

School Day Flash Back Monster Shake:
-2 cups Plain Light Soy Milk
-1 cold banana
-1 tbsp Skippy Natural Peanut Butter-CRUNCHY
-1 scoop Vanilla Soy Protein Powder
-1 cup Fresh Spinach
Combine all goodies in blender, blend until thick and creamy, pour and enjoy!

Fiesta Bake:

-2 pounds ground bison (beef, chicken, or turkey will do fine too)

-1/2 cup corn

-1/2 cup red bell pepper diced

-1/2 cup black beans

-1/2 cup onion diced

-1 package Taco seasoning

-1 tsp chili flakes

-1 tablespoon garlic, minced

-cooking spray

-1 can reduced fat crescent rolls

-1 cup Mexican 2%  grated cheese

-fat free sour cream, optional

In large skillet coated with cooking spray, cook bison until done. Add in onion, peppers, corn, beans, garlic, and chili flakes and continue cooking. Once veggies are soft, add Taco seasoning according to package directions. Let mix simmer and thicken. Once mixture is thick, pour into 9×13 casserole dish and top with crescent rolls. Bake in pre-heated 375 oven for 15 to 18 minutes, or until crescent rolls are golden. (Picture of crescent placement is below. Just unroll, roll out into triangels and place across dish) Allow to cool, then serve up! Garnish with cheese and sour cream if desired!

Girl Gone Healthy Not-So-Carbonara, Carbonara:

-1 box Dreamfields Penne

-1 bag Morningstar Farms Chicken strips

-1/4 cup fresh Basil chopped

-2 cups fresh spinach

-2 cups asparagus chopped

-1 medium onion diced

-2 tablespoons minced garlic

-1 can tomato puree

-1 tablespoon Italian seasoning

-sprinkling of bacon bits

In large pot, boil lightly salted water and cook pasta to liking.

In large skillet combine everything but the tomato puree, and cook until veggies are soft. Remember when using MSF chicken, it’s already cooked it just needs to be warmed. Once pasta is done and drained, pour tomato puree over pasta and mix. Plate pasta and top with chicken veggie mix and bacon bits, serve hot and ENJOY!

Sugarless Pancakes:

(This recipe makes quite a few cakes so cut in half to serve 1 or 2 people)

-2 Organic eggs

-2 cups Light Soy Milk, flavored is OK to use

-2 tsp Vanilla Extract

-2 cups Wheat Flour

-3 tsp Baking Powder

-1/2 tsp salt

Beat eggs, milk, and vanilla together. Combine remaining goodies and stir into batter, just until smooth. DO NOT over mix, some lumps are OK. Heat non-stick skillet or pancake griddle to medium high heat and spray with butter flavored cooking spray. Ladle pancake batter onto cooking surface or into skillet and allow to cook until top of pancake is very bubbly, then flip and cook until pancake is golden and moves easily with out running.

Vegetable Meatloaf with Baked Onion Rings:

 -2 pounds 96/4 lean ground beef

-1 packet Lipton instant vegetable flavored soup mix (like the kind you make dip with)

-1/4 cup sugar free tomato puree

-1 egg

-1/4 cup bread crumbs ( I pop weight watchers wheat bread into my food processor and make my own to keep on hand)

-tsp sea salt/black pepper

Combine egg, tomato,crumbs, salt, pepper, and soup packet in large bowl mixing well. Add in beef and continue to mix until wet ingredients are incorporated into the beef. Place beef in loaf pan or 8X8 baking pan that has been sprayed with cooking spray. Bake in pre-heated 350 oven for 30 to 40 minutes or until meat is done through out.

Baked Onion Rings:

-slice 2 large onions into thin slices, set aside

-1 cup light soy milk

-1/4 cup egg whites

-1 cup panko bread crumbs

-1 tsp each: cayenne pepper, oregano, sea salt, black pepper, garlic powder (more for taste if you like)

In one bowl combine soy and whites, whisk together. In second bowl combine all DRY ingredients. Take an onion ring, dip into soy mixture then dredge through dry mixture. Place battered ring on greased baking sheet and repeat until all rings are battered. Bake rings in pre heated 350 oven for 30  minutes or until batter is crispy.

Girl Gone Healthy Mediterranean Granola:

-3 1/2 cups oats

-1 1/2 cup Agave

-2 tsp Vanilla Extract

-1 tsp all spice

-1 tsp cinnamon

-pinch of sea salt

The next ingredients are to your taste, use as little or as much as you’d like.

-dried figs

-dried apricots

-dried cherries

-unsalted roasted sunflower seeds

-coconut

Combine all ingredients EXCEPT Agave and Vanilla in large bowl, and mix until combined well. Slowly add in Agave and vanilla stirring mixture constantly. Once combined, spread onto greased baking sheet. Allow granola to bake at 350 for 30 minutes stirring every 8 to minutes. Allow granola to cool and store in air tight container.

Southwestern Tilapia with Couscous and Mixed Green Salad topped with Pita-tons:

-large piece of Tilapia, or any white fish. (Have your fish monger clean it for you so that it’s ready to cook when you get home.)

-1 packet Southwestern marinade (I actually used the hamburger grill mates for mine)

-1 lemon for juice purposes

-2 tblspoons EVOO (extra virgin olive oil)

Combine EVOO and marinade in packet in small bowl, stir until combined. Pour marinade over fish and place in fridge, covered for 2 to 4 hours. Once marinaded, place on greased baking sheet, top with lemon juice and allow fish to bake in pre-heated 350 oven for 20 to 25 minutes depending on fish size/thickness.

(My couscous was instant, I just followed the box instructions )

Pita-Tons:

-3 small Whole Foods Organic Pitas (sliced into small triangles)

-Olive Oil

-Sea Salt

-Italian Seasoning

Heat Olive Oil in large “frying” pan, place pita triangles in hot oil and allow to “fry” on each side. Once golden brown remove and plate. Sprinkle Italian Seasoning and Sea Salt while chips are hot! Allow to cool thoroughly and enjoy!!

Breakfast: Monster Sized Amazing Grass  shake (1/2 pre-gym, 1/2 post gym)

-2 cups Light Vanilla Soy Milk

-2 cups fresh baby spinach

-1 scoop Pom Mango Amazing Grass

-1 large banana

-1 package frozen strawberries (about 6 oz)

Combine in blender, mix, pour, DEVOUR!

Blueberry Muffins:

 1 1/2 c. PureVia
1 c. I Can’t Believe It’s Not Butter Baking Sticks-softened
3/4 c Egg Beaters Just Whites
2 c. No Sugar Added Applesauce

2 c. Blueberries (i used frozen that were thawed to room temp)
1 1/2 c. wheat flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
Measure all ingredients in a big mixing bowl. Beat together well for 5 minutes. Pour into cupcake pans (fill more than 1/2 full). Bake at 400 degrees for 18 minutes.

Vegan Coconut Flake Cookies:

Goodies-

1/3 cup Coconut Oil by Tropical Traditions

2/3 cup Vegan Cane Sugar

1/4 cup Coconut Milk by So Delicious

1 ts Vanilla Extract

1 1/2 cup Flour

1 ts Baking Powder

1/4 ts Baking Soda

1/8 ts Salt

1 cup Coconut Flake

Method-

Mix the wet ingredients in a bowl, then mix the dry ingredients in a separate bowl. Start pouring the wet mix into the dry mix until well combined. Drop onto cookie sheet. Bake in pre heated 350 oven for 10 to 12 minutes.

Veggie Tostada:

-1 can vegetarian re-fried beans

-1 package frozen red/yellow/green pepper strips

-4 white corn tortillas

-Rice cheese in cheddar for topping

-Ex Virg Olive Oil

Place corn tortillas on baking sheet and rub w/olive oil. Place in preheated 350 oven and bake until golden and crunchy. Set aside.

In large skillet, saute peppers until warmed and caramelized. Heat bean according to can directions/preferred method. Take corn tortilla, top with beans, followed by peppers, and lastly cheese. Pick it up and CRUNCH!

Black Bean Quesadillas:

Goodies:

-1 package Morning Star Farms Sausage Crumbles

-1 cup diced green onions

-Jalapenos (optional)

-1 can re-fried black beans

-shredded cheese ( I used cheddar rice cheese)

-whole wheat or multi grain tortillas

In large skillet cook up crumbles and onions until warmed and soft. In microwave safe bowl heat beans until they stir easily. Place one tortilla on flat work surface, spread beans onto tortilla, top with hearty spoonful crumble/onion mix, jalapenos and cheese. Place another tortilla on top and either “fry” in skillet or use a quesadilla press to melt cheese and create a nice crunchy crust on the tortilla! Slice into 4ths and enjoy hot!

For dessert I felt like we should keep the black beans comin’!

Black Bean Brownies:

This recipe is SUPER simple…..ready?!!!!

-1 package low fat brownie mix

-1 15 oz can black beans (whole, rinsed well)

-1/4 cup water

In food processor or blender combine water and rinsed beans, pulse until pureed and smooth. Combine bean puree with brownie mix and stir well. In well greased 8×8 pan pour brownies and spread. Bake in pre heated 350 oven for 30 to 35 minutes. They tasted just like FUDGE!!!!

Mediterranean Tuna Wrap

-1 La Tortilla Factory 100 cal tortilla

-1 avocado sliced

-1 can of tuna drained and rinsed

-1 tablespoon hummus

-sprinkle of parmesan cheese

-baby spinach

In small bowl combine tuna and hummus; mix well and set aside. Lay tortilla on flat surface, begin layering by spreading tuna across tortilla, then add spinach, last top with sliced avocado and sprinkle of parmesan cheese. Roll up, cut and enjoy!

Spicy Chicken and Black Bean Wraps:

-3 boneless chicken breasts

-1 package Taco seasoning

-Cooking Spray

-1 can black beans

-cheese (I used shredded rice cheese)

-4 La Tortilla 100 calorie tortillas

Start by flattening chicken (if needed) with a meat mallet, and pour seasoning into a dish for coating. Place each piece in seasoning coating both sides. Place coated chicken onto cooking sheet coated with cooking spray. Bake chicken at 375 for about 25 minutes or until done. Slice chicken into fajita style strips and set aside. Snag your can of black beans and rinse/drain them well. Pulse beans in food processor until smooth. Assemble your wraps by laying tortilla on flat surface, spread beans on tortilla, add chicken, and top with cheese. Roll up and enjoy!

Baja Wraps:

-1 package chicken cutlets marinaded in Baja spiced marinade (see below)

-1 can black beans (drained and rinsed)

-1 medium white onion diced

-2 tablespoons minced garlic (use the jar king )

-LaTortilla Factory low carb tortillas

-fat free sour cream

-3 ears of corn grilled/blackened then taken off the cob

*** Baja Marinade***

-tsp each red chilli flake, sea salt, black pepper, garlic powder, orange zest, and cumin

-1 tablespoon each lemon juice, lime juice, orange juice

Allow chicken to get yummy in marinade in the fridge for at least 30 minutes.

Once chicken is marinaded throw it on the grill with the corn at medium heat for about 15 to 20 minutes (turning chicken half way through)

While the chicken and corn are grilling away, saute your diced onion and minced garlic until soft. Once soft add in can of black beans and turn heat down. Mix well and allow beans to get warm. Lastly, mix in the grilled corn and stir well.

To assemble the wraps lay your tortillas on a flat surface and spread with a little bit of sour cream. Then add bean/onion/corn mixture and top with chicken. (shred chicken with fingers so the wrap rolls nicely) Roll your wrap burrito style, cut down the middle and enjoy!

As a side dish I made a yummy California Salad!

-3 pickling cuccumbers washed and sliced

-2 plum tomatoes sliced

-2 avocados sliced

-Extra Virgin Olive Oil for drizzling

-Sea salt and black pepper to taste

-1/2 of a lemon’s juice

In a large bowl combine cukes and tomato, drizzle with EVOO and squeeze lemon over the top. Toss everything gently and top with salt and pepper. Add avocado slices around the side and serve.

YUMMY!!!

Cilantro Lime Chicken:

Marinade one package of chicken cutlets in the following-

-1/4 cup lime juice

-1/4 cup water

-1 package taco seasoning

-1/4 cup chopped cilantro

Mix all of the goodies together in large bowl, add chicken and refrigerate for at least 30 minutes. Once marinaded, heat large skillet coated with cooking spray and sautee cutlets. Meat should be fork tender and easy to shred once cooked. Place shredded chicken aside, and follow heating directions for shells. Fill shells with chicken and top with fat free cheese. Place back in oven to melt cheese.

For Tortilla Chips:

Cut 5 whole wheat tortillas into small triangles. Heat skillet with EVOO, once oil is hot place tortillas in skillet and allow each side to brown, and allow them to cool. Serve with your fave salsa! We used a can of rotel!

GGH Sopapillas:

Repeat the same steps as the chips, but place triangles on cooking spray coated baking sheet. Top with cinnamon and sugar, bake in pre-heated 350 oven until crispy. Serve warm

GGH Sweet & Savory Salad:

This salad was sooooooo good if I do say so myself, and friends I DO! This gorgeous bed of greens is topped with roasted chickpeas and caramelized onion, fennel, and apples! WOOOO WEEE And it was easy!

Roasted Chick Peas-

-1 can garbanzo beans (chick peas) drained, rinsed and patted dry

-1 1/2 tsp cayenne pepper

-1 pinch red chili flake

-pinch of salt and black pepper

-Extra Virgin Olive Oil (EVOO)

Combine all goodies in a large bowl and drizzle with EVOO. Mix until peas are coated and shiny with oil. Spread peas out on large baking sheet and place in pre-heated 450 oven for about 15 minutes or until golden brown and crunchy.

Caramelized Fennel, Onion, Apple-

-1 large white onion sliced thin

-2 granny smith apples cored and sliced

-1 fennel cleaned, cored and sliced

-EVOO

-Pinch of salt

In a large skillet coated with EVOO, saute veggies until soft. Turn down heat and allow everything to turn golden brown. Stir when needed so veggies don’t stick. Add a pinch of sugar if needed!

Serve salad using caramelized mixture as the “dressing”. I put pita slices with it but didn’t eat them, the salad alone was incredible.

Citrus Cilantro Chicken Naan Pizza:

-4 boneless chicken breasts (thin)

-juice of 1 lemon

-juice of 1 lime

-1/2 cup cilantro, chopped

-salt to taste

-1/2 of white onion diced

-3 wedges garlic and herb laughing cow cheese (light)

-1 store bought package of Naan (Indian bread)

Begin by marinading chicken with lemon/lime and cilantro. Liberally coat chicken with marinade and allow to sit in the fridge for atleast 30 minutes. Next, place chicken in baking dish and sprinkle with diced onion-bake in pre heated 350 oven for 30 minutes. Allow chicken to cool, and then dice it to nice bite sized pieces. Place chicken on top of Naan, and top with pieces of crumbled Laughing Cow wedges. Put back into the oven and allow cheese/Naan to warm. Serve ASAP!

Jerk Chicken with Sauteed Spinach and Cous Cous:

2 large boneless chicken breasts

store bought box of cous cous

3 cups fresh baby spinach

1/4 cup green onions chopped

Parmesan cheese

Extra Virgin Olive Oil

Salt to taste

1/2 white onion diced

Jerk chicken seasoning packet

Place chicken in baking dish coated with cooking spray. Sprinkle jerk seasoning and onions over the top of chicken, drizzle with a little olive oil. Bake in pre heated 350 oven for 20 to 30 minutes.

For spinach: Place 3 cups spinach in large skillet and drizzle with olive oil, add in green onions and mix well. Dash of salt and a squeeze of lemon juice. Cover spinach and allow it to wilt. Once wilted, stir in a smidge of Parmesan cheese and mix. Serve warm.

(Follow cooking instructions for cous cous and serve on top of the spinach)

Balsamic Chicken Pita “Pizza”

1 package boneless skinless chicken cutlets-diced

Balsamic Vinegar

1/2 white onion sliced thin

2 tablespoons minced garlic (I used the pre-minced in the jar)

Extra Virgin Olive Oil (EVOO)

2 cups fresh baby spinach

pinch sea salt

2 wedges Laughing Cow cheese

3 whole wheat pitas

In a large skillet coated with EVOO saute onion and garlic until soft and aromatic, add in chicken pieces and allow to cook together. Once chicken is cooked through- drizzle Balsamic thoroughly coating everything. Add in spinach and mix well, allow spinach to wilt down. Set aside an allow to cool.

Place pitas on work surface and spread cheese onto pitas, splitting the wedges so each pita has the same amount. Spoon chicken mixture on top of pita and place in pre heated oven that’s set to broil. Place pitas directly on rack and allow them to crisp. Serve warm!

Spinach Lasagna

large can (28 oz) of sugar free tomato puree (once can is open stir in 2 tablespoons Italian seasoning)

1 bag frozen chopped spinach

1 box no boil lasagna noodles

Parmesan cheese

Begin by coating the bottom of casserole dish with tomato puree, then place noodles on top of sauce, followed by frozen spinach, top with a sprinkling of Parmesan cheese, and repeat entire process until your layers reach the top! Your top layer should be noodles-then sauce-with a sprinkling of cheese. Bake in pre-heated 375 oven, covered with foil for 60 minutes, uncover and cook for additional 5 minutes. Remove from oven and allow lasagna to set, serve warm!

Spicy Blanco Soup

1 pound ground chicken

1/2 red onion

2 tablespoons minced garlic

1 seasoning packet (taco flavor)

2 cans garbanzo beans (drained and rinsed)

1 7 oz can diced green chiles

1 large box low sodium chicken broth

In large stock pot coated with cooking spray-saute chopped onion and garlic until soft and aromatic. Add in can of chiles, mix well. Mix in ground chicken and cook until done. Pour in seasoning packet, chicken broth and garbanzo beans. Stir well and allow soup to come to boil. Turn heat down to simmer and allow to cook for about 20 to 30 minutes, soup will thicken. Serve warm!

Black Bean Chili:

-1 package ground turkey

-1 15 oz can black beans drained and rinsed

-1 large white onion diced

-1 large green bell pepper diced

-2 tablespoons minced garlic

-1 chili seasoning packet

-pinch each salt and pepper

-1 15 oz can crushed tomatoes

-1 small can tomato paste

In large pot coated with cooking spray begin browning turkey. Once turkey takes on a golden coating, add in all additional ingredients and stir well. Allow chili to come to boil, cover and reduce to a simmer. Allow chili to simmer until nice and thick-top with reduced/fat free cheese.

Buffalo Chicken Stuffed Peppers:

-3 large green peppers, cleaned

-1 package ground chicken

-2 tablespoons Frank’s Hot Sauce

-2 tsp chili powder

-1 medium sized white onion diced

-1 tsp minced garlic

-pinch of salt

-1/2 cup blue cheese crumbles

In a large skillet saute onion and garlic until aromatic and onion is clear, add chicken and mix well. In a small bowl combine cheese, chili powder, salt and sauce stir well and pour over chicken, combining everything. Allow mixture to simmer and cheese to melt.

In a large pot boil peppers until soft, remove and place in baking dish. Fill peppers with chicken mixture and top with cheese, bake in pre heated 350 oven until cheese is melted.

Amazing Grass Pumpkin Smoothie:

-1 1/2 cups Light Vanilla Soy Milk

-1 scoop Chocolate Amazing Grass

-1/4 cup canned pumpkin puree

-pinch of cinnamon and ground ginger

-5 to 8 ice cubes

Combine in blender, blend until smooth.

Chicken Cordon Bleu:

-4 boneless skin less chicken breasts pounded to about 1 inch to 1 1/4 inch thick

-4 pieces of low fat ham thin sliced

-4 slices of fat free swiss cheese

-Olive Oil flavored cooking spray

-Sea salt and black pepper to taste

Place thinned chicken on flat work surface, begin layering with ham topped with swiss. Roll chicken up pig in a blanket style and place in well greased casserole dish seam side down. Continue until all chicken is rolled, give rolled chicken a spray with the cooking spray and bake in pre-heated 375 oven for roughly 30 to 40 minutes or until chicken is golden and cooked through. Plate up warm and serve with salad!

Feta Stuffed Buffalo Chicken Meatballs (with Oven Onion Rings and Cole Slaw):

-1 pound ground chicken

-1/2 cup crumbled Feta

-3 tablespoons Frank’s Hot sauce

-Salt and Pepper to taste

-3 egg whites beaten

-Olive Oil cooking spray

-2 large onions sliced into rings

-1 1/2 cups whole wheat seasoned bread crumbs

-1/4 cup fat free or skim milk

-1 package store bought cole slaw

For Meat Balls-

In large bowl combine ground chicken, cheese, Frank’s Hot Sauce, salt and pepper-using hands mix well. Form meatballs into nice sized rounds and place in large skillet coated with cooking spray. Cook balls until golden on the outside, then transfer them into large greased casserole dish, allow balls to cook in pre-heated 350 oven for 25 to 30 minutes. Cheese will melt and chicken will become golden.

Onion Rings-

Create a wash combining your egg whites and milk, dip rings into wsh then dip into dish with bread crumbs. Place on well greased cooking sheet and place in pre heated 350 oven for 25 minutes or until rings are soft and crumbs are crispy.

Cole Slaw-

Mix your bag of store bought cole slaw with Ranch flavored salad spritzer!!!

Chicken Fajita Pita

-4 skinless boneless chicken breasts sliced into strips

-1 packet of Fajita seasoning

-1 cup of water

-1/2 white onion sliced thin

-2 small tomatoes diced

-Cooking spray

-Whole wheat pita

In large skillet coated with cooking spray saute chicken until done. Add in onion and tomato allow to soften. Combine seasoning packet and water and pour over chicken mix, allow to stew on med low heat. Sauce will slightly thicken and chicken will absorb all of the flavors. Stuff a whole wheat pita with this goodness and serve warm!

Warm Chicken Avocado & Tomato Stir Fry

Serving for 1

-2 skinless boneless chicken cutlets cut into chunks

-2 Roma tomatoes sliced

-1 large avocado sliced

-2 tsp Italian seasoning

-sprinkle of parmesean cheese

-cooking spray

In a large skillet coated with cooking spray cook up your chicken chunks, add in tomato-avocado-Italian seasoning and allow veggies to soften. Serve ASAP!

Girl Gone Healthy Four Layer Delight:
CRUST:
1 c. wheat flour
1 stick butter, melted ( I use the I Can’t Believe It’s Not Butter sticks for baking)
1/2-1 c. chopped pecans
FILLING:
1 lg. container Fat Free or Sugar Free Cool Whip
1 c. instant fat free vanilla pudding powder (you’ll need 2 boxes to measure out 1 cup)
1 (8 oz.) pkg. fat free cream cheese
1 (3 oz.) pkg. instant fat free chocolate pudding
1 (3 oz.) pkg. instant fat free French vanilla pudding

Mix ingredients for crust together and spread into a 9 1/2 x 13 inch pan. Bake 20 minutes at 350 degrees. Cool. -Make sure to cool!!

In a bowl, mix 1 cup Cool Whip, 1 cup vanilla pudding powder and cream cheese; spread over cool crust. Mix chocolate and French Vanilla pudding mixes in separate bowls according to package directions allow puddings to set for a few minutes. Carefully spread the chocolate pudding over the cream cheese layer, next carefully spread the French vanilla pudding over the top of the chocolate trying not to swirl them together. Lastly, top everything off with remaining Cool Whip. (GGH Note- when making your puddings use Skim Milk. Also making this the night before and allowing to sit in fridge over night makes it taste 10 times better!)

GGH Feta Chicken Veggie Wrap:

This is a super duper quick and easy week night meal or weekend lunch! I just cubed up some left over chicken breast, sauteed up a red pepper-yellow pepper-green pepper and a 1/2 of a small white onion, topped with Feta and wrapped it all up in a La Tortilla Factory Whole Wheat wrap! YUM-O

Enchiladas Verde (Enchiladas with Green sauce):

3 small skinless chicken breasts, diced and cooked

1 small can green chiles chopped-drain can

1 small can Green Enchilada sauce

1 package mild taco seasoning

Fat Free Monterrey Jack cheese

La Tortilla Factory Whole Wheat wraps

Black beans for side dish

Combine cooked chicken, green chiles, and taco seasoning in skillet-allow to warm through and thicken. Lay tortilla on flat surface, add chicken mixture, followed by sprinkle of cheese and roll up-place in casserole dish coated with cooking spray. Continue until all chicken is used, drizzle Green Enchilada sauce over the top of enchiladas and place in pre heated 350 oven for 15 to 20 minutes allowing enchiladas to become golden. Plate up with some pureed black beans!

And for a Fall Treat….Baked Apples!

Cut off the tops of 6 apples and use a melon baller to hollow out the middles. In a mixing bowl combine 1/3 cup Tropical Traditions Coconut Oil, 2 tsp each Cinnamon and Ground Ginger, and 1/4 cup light brown sugar-stir well allowing brown sugar to dissolve. Fill apples with a little of the mixture and bake in pre heated 375 oven for about 30 to 45 minutes. Apples are done when soft and inside filling has become glaze like.

Girl Gone Healthy Pumpkin Muffins:

Goodies:
1 1/2 c. STEVIA
1 c. coconut oil or 1 c. I Can’t Believe It’s Not Butter Baking Sticks-softened
3/4 c Egg Beaters Just Whites
15 oz can organic pumpkin pie mix
1 1/2 c. wheat flour
1 1/2 tsp. soda
1 1/2 tsp. all spice
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
Method:
Measure all ingredients in a big mixing bowl. Beat together well for 5 minutes. Pour into cupcake pans (fill more than 1/2 full). Bake at 400 degrees for 18 minutes.

Black Bean Dip

  • 1 19-ounce or 15-ounce can black beans, rinsed
  • 1/2 cup prepared salsa, hot or mild
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • Salt & freshly ground pepper, to taste

Combine black beans, salsa, lime juice, cilantro and cumin in a food processor. Process until smooth. Season with salt and pepper. Serve with veggies, pita chips, or baked tortilla chips!

Mozza Veggie Skewers

  • 16 small fresh mozzarella balls
  • 16 fresh basil leaves
  • 16 cherry tomatoes
  • Extra-virgin olive oil, to drizzle
  • Coarse salt & freshly ground pepper, to taste
  • Thread mozzarella, basil and tomatos on small skewers. Drizzle with oil and sprinkle with salt and pepper.

Turkey Sausage & Pepper Pizza:

1 package Turkey Sausage sliced/cubed

1 green bell pepper diced (use a large pepper)

1 medium white onion

pinch each-sea salt, black pepper, Italian seasoning

Olive Oil flavored cooking spray

pizza crust of your choice-we use Naan Indian Flatbread

low fat or reduced fat shredded cheese

In a large skillet coated with cooking spray saute the pepper and onion until onion is translucent. Add in cubed sausage and seasonings, continue to cook until sausage is done and has a golden crust about it. In pre heated 400 oven warm Naan bread until golden, and top with sausage/pepper mix, followed by cheese. Allow to warm in oven until cheese is melted! Serves 2 people for dinner and lunch the next day!

Tera’s Pita Pie (Healthy version of a Texas fave-Frito Pie!)

-1 bag Morning Star Farms Beef Crumbles

-1 can Hunts Sugar Free Tomato Sauce (16 oz size)

-1 small can Hunt’s Tomato Paste (only using 1/2 the can)

-1 large Onion chopped

-1 Simply Organics Vegetarian Chili Seasoning Pack (any pack will do they really aren’t that bad for you)

-6 small Pita’s cut into fourths

-Olive Oil

-Sea Salt

Start by cooking the beef crumbles according to package/until heated through in large skillet. Once beef is warmed add in can of tomato sauce, 1/2 can tomato paste, onions, and chili seasoning pack. Stir all together, mixing well. Once all combined allow to simmer on medium until sauce is thickened. Turn heat to low and start on pita chips.

Pita Chips- Heat enough olive oil to “fry” the pita pieces. Once oil is warm place pita pieces in cooking for a couple of minutes on each side allowing the entire pita to become golden and crispy. Place on cooling plate and sprinkle with Sea Salt while hot and cooling. In serving bowl add a scoop of chili, a couple of pita chips, and a sprinkle of 2% skim cheese for extra goodness! Guaranteed 1/2 the fat/cals/carbs of original Frito Pie and the hubby says it’s even BETTER!!! (And we ate a lot of Frito Pie back in the day LOL)

Spicy Turkey and Black Bean Stuffed Peppers

 

-1 lb white ground turkey

-1 taco seasoning packet

-3 cleaned bell peppers

Don’t toss the tops!!! Chop them up and add them into the turkey mix!

-1 15.5 oz can black beans rinsed and drained

-fat free, reduced fat, or shredded rice cheese for topping

-1 tablespoon minced garlic

In large skillet coated with cooking spray saute your garlic and chopped pepper tops. Once soft add in turkey and cook until done. Pour in black beans and mix well, stir in seasoning mix according to the instructions. Allow mix to thicken. Meanwhile in large pot bring water to boil and allow peppers to blanch. Once peppers are soft and turkey mix is thick, spoon turkey into peppers and top with cheese. Place in pre heated 350 oven and bake until cheese is melted, serve warm!

Girl Gone Healthy Chinese Chicken Fingers w/ Jasmine Teriyaki Veggie Rice

Goodies:

-3 cups whole wheat bread crumbs ( I make homemade ones using Arnold’s Bakery Light Bread)

-1 large package chicken cutlets

-3 eggs beaten (Egg Beaters work well too)

-2 Tablespoons Five Spice seasoning

-1 bottle Teriyaki Marinade/Dipping Sauce ( I used Annie’s Naturals California Teriyaki Marinade)

-1 package Jasmine Rice

-1 package frozen Asian Blend veggies (no sauce, make sure they are plain)

-1 bag Bean Sprouts

-EVOO

Method:

Begin by coating cutlets in egg wash and rolling through bread crumbs. Place breaded cutlets in large casserole dish coated with EVOO, sprinkle Five Spice seasoning over cutlets. Allow cutlets to bake in pre-heated 375 oven for 35 to 40  minutes or until cutlets are cooked through and breading is golden.

While chicken is baking away, prepare rice according to package, prepare veggies according to package and set aside. (I used microwave for both) In a large skillet coated with EVOO, sautee bean sprouts until soft and browned, add in rice and veggies folding everything together. Once rice, sprouts, and veggies are mixed well pour Teriyaki sauce into skillet and continue to mix. Allow to simmer a bit, the sauce will caramelize and become sweet.

To Plate:

Dish rice veggie mixture on to plate and top with chicken strips! SOOOO GOOD!

breadedchicken

Look how gorgeous the chicken is!

teriyakirice

BBQ Chicken Pizza

Best thing about this…..LEFT OVERS!!!! Fed us for lunch today! Yay!

-3 boneless skin less chicken breasts cubed and cooked.

-fave BBQ sauce, we use Stubb’s that’s what the hubby likes

-low fat/reduced fat/or rice cheese your choice they all work

-2 naan flat breads

After chicken is cooked, run through food processor to shred. Return to warm skillet and add BBQ sauce allowing mixture to thicken. Scoop BBQ chicken onto naan flat breads, top with cheese, and bake directly on rack for about 10 to 15 minutes or until cheese is melted and naan is toasty! Slice up and serve warm! I could only eat 1 and 1/2 slices! Super filling!

California Mash Up:

-2 roma tomatoes

-1/2 red onion

-2 small avocados

-1 slice of rice cheese shredded

-Extra Virgin Olive Oil (EVOO)

-Sea Salt and Black Pepper

Dice/chop all veggies, drizzle with EVOO and toss. Sprinkle with cheese and season with salt/pepper to taste.

Kinda Greek:

-2 handfuls Romaine lettuce

-small handful of grapes

-feta cheese

-Balsamic for drizzling

-toasted english muffin for crunch

Combine romaine, feta, and grapes in bowl-drizzle with Balsamic. I actually crumble my english muffin over my salad in place of croutons!

Turkey Tacos:
Goodies:
-2 lbs pound ground white turkey
-whole grain taco shells
-1 package seasoning either taco or fajita-anything with a Mexican spin will do
-2% Mexican cheese
To start cook up ground turkey until well done. Add in seasoning according to package directions or to your own liking if doing from scratch. Allow seasoning and turkey to mingle in skillet getting nice and thick. Once turkey is nice and thick from the seasoning spoon into taco shells, top with cheese and pop into pre heated 425 oven until cheese is melted.Remove from oven and plate up!(Cooks note: my taco shell box suggests warming shells in pre heated 425 oven for 3 minutes before filling and re-warming. Follow the directions on your box they will taste better!)

4 Responses to Recipes

  1. Hannah

    I am looking forward to trying the spinach lasagna and the California mash up along with some of the other yummy things on here. I had the taco stuff peppers tonight and it was delicious! :) Some of the shakes sound good too! Love your ideas and as always, thank you for sharing them. It def helps me out with eating better. :)

  2. This is one of my recipes you might like to try, you have many healthy ones here that I’ll love to try! “Quinoa Pudding” Gluten & Dairy free. I’m not allergic to any of that but is highly in demand when I post something, you can make your own alterations and kick it!
    http://wp.me/p2Euj7-rd

  3. Pingback: I Like To Eat | girlgonehealthy.com

  4. Jennifer

    Hey Tera!! I misplaced the recipe for the soup. It has ground chicken in it, black beans, diced tomatoes,etc. Can you help me out. Thanks!!

    Jenn
    JRKsLngIslndLdy

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