recipes

K.I.S.S. – Keep It Simple for Success!!

Keep. It. Simple. Stupid.

Great advice; hurts my feelings every time.

The more complex your strategy, the harder it is to execute. Especially when we are trying to build NEW habits, it is extremely important that we pace ourselves and keep it SIMPLE! This week we wanted to share some great, high protein, high veggie recipes to help you make good choices throughout the day!

Go shopping! You will only need: cottage cheese, plain Greek yogurt, eggs, chicken, tuna, lemons/limes and raw vegetables/avocado.

Classic Cottage Cheese Dip:
Don’t run away yet! Cottage cheese haters must give this dip a try before knocking it! Mix it all together and dip your fresh veggies (carrots, celery, peppers, radishes, broccoli, cauliflower, etc)

  • 1 c Cottage Cheese
  • 1 c Plain Greek Yogurt
  • Dill Weed, Celery Salt, Onion Powder to taste
  • tiny pinch of Sugar

** Take the leftover dip and toss in chopped veggies for a high protein salad on the go!

Classic Protein Pancakes:
Who doesn’t love pancakes?! Get funky with your add-ins – berries, cooked apple, peanut butter, raisins, cinnamon, honey – you name it! Blend these three ingredients below to make your batter and bust out the griddle.

  • 1/2 c Rolled Oats
  • 1/2 c Cottage Cheese
  • 3 Eggs

Simple Chicken Salad
Avocado and Plain Greek Yogurt are an excellent swap for the mayonnaise in traditional chicken salad, and dare we say it may have a better texture and taste. Mix it all up for an easy go-to To-Go recipe! (Quantities will depend on desired consistency and how much veggies you add-in)

  • Avocado
  • Plain Greek Yogurt
  • Chopped Chicken
  • Onion (preferably red)
  • Lime Juice
  • Salt, Pepper, Garlic Powder to taste

*Add an assortment of Veggies, Craisins, Chopped Almonds – whatever you like! Or swap the Chicken for Tuna and try a whole different flavor profile!*

See the link for this recipe below:
http://www.organizeyourselfskinny.com/2014/06/18/avocado-and-greek-yogurt-chicken-salad-no-mayonnaise/

 

Quick and Easy Mediterranean Bake Cod

Place 4 oz. cod in a baking dish sprayed with olive oil. Surround with sliced red onions, sliced bell peppers, and broccoli. Drizzle with a mixture of a teaspoon of olive oil and a Tablespoon of lemon juice, fresh garlic and oregano (can use dried, but fresh tastes better!). Bake at 400 degrees for 20 minutes or until cooked through!

Ellipse Fitness Holiday Pork Roast

Holiday Cranberry-Apricot Pork Roast with Potatoes
Ingredients
1 boneless whole pork loin roast (3 lbs)
4 medium potatoes, peeled and quartered
1 can (14 oz.) whole-berry cranberry sauce
1 can (15 oz.) apricot halves, drained
1 medium onion, quartered
½ cup chopped dried apricots
1 Tbsp. sugar
½ tsp. ground mustard
¼ tsp. cayenne pepper
Directions
1. Cut roast in half. Place potatoes in a slow cooker. Add the pork
2. In a blender, combine the cranberry sauce, apricots, onion, dried apricots, sugar, mustard, and cayenne. Cover and process for 30 seconds or until almost smooth.
3. Pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees and pork is tender
4. Remove pork and potatoes to a serving platter and bowl. Pour cooking juices into a pitcher; serve with meat and potatoes.
Makes 8 servings
Nutrition per serving: 433 calories; 8g fat (3g saturated fat); 85mg cholesterol; 35g protein; 56g carb; 4g fiber; 71mg sodium

Ellipse Fitness Thanksgiving Cranberry-Orange Compote

Cranberry-Orange Compote

Ingredients:

2 cups fresh or frozen cranberries

1 Tbsp. grated orange zest

1/8 tsp ground cinnamon

1 cup water

1/2 cup Truvia

Instructions:

1. Place cranberries, zest, cinnamon and water in a medium saucepan over medium heat. Stir to combine

2. Bring to a simmer and cook, stirring occasionally, until berries have popped and compote has thickened, about 10 minutes.

3. Remove from heat and stir in sugar substitute to taste.

4. Let compote sit—serve at room temperature.

Makes 8 (3 Tbsp) servings

Nutrition

Per serving: 20 calories; 0g fat; 6g protein; 5g carbohydrate; 1g fiber; 0mg sodium

 

Ellipse Fitness Thanksgiving Sassy Stuffing

Ingredients:
3 tsp. extra virgin olive oil, plus extra for baking dish
1 (3/4 lb) loaf whole-grain bread, cut into cubes (4 cups)
1 lb. sweet Italian-style turkey or chicken sausage
1/2 cup lower-sodium chicken broth
4 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 Bosc pear, coarsely chopped (Bartlett or Anjou are good subs)
1 Tbsp. chopped fresh sage
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Instructions:
1. Heat oven to 350 degrees. Lightly oil a 9×13 inch baking dish. Place bread cubes in a large bowl.
2. Remove sausage from the casings and break into 1/2 inch pieces. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 3 minutes. Transfer to the bowl with bread cubes.
3. Return the skillet to the heat. Add 2 Tbsp. of broth and, using a wooden spoon, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp. oil, celery and on-ion; cook until softened, about 6 minutes. Add pear and sage; cook 2 minutes more.
4. Transfer vegetable mixture to the bowl with the bread and sausage. Add egg and stir to combine. Add remaining broth, parsley, salt and pepper; mix well. Spread stuffing evenly in baking dish. Bake until top is crisply and stuffing is heated through—about 30 minutes.
Makes 12 cups
Nutrition
Per 1/2 cup: 80 calories; 2g fat, 0.5g saturated fat; 6g protein; 10g carbohydrate; 2g fiber; 127 mg sodium

Spicy Chicken Wrap from Ellipse

Spicy Chicken Wraps

Ingredients:

  • 1/4 cup fat free greek yogurt
  • 2 Tbsp. chili garlic sauce
  • 4 multigrain wraps
  • 2 cups chopped roasted chicken breast
  • 1 cup thinly sliced romaine lettuce
  • 1 cup matchstick-cut carrots
  • 1 cup sliced green onions (about 7)

Preparation:

1. Combine yogurt and chili garlic sauce in a small bowl.

2. Spread mixture evenly over half of each wrap.

3. Top yogurt mixture evenly with chicken and remaining ingredients.

4. Roll up and secure ends with wooden picks, if desired.  Yield 4 servings (1 wrap)

Nutritional  Information:  Each serving: 289 calories, 10.1g. fat (1.5g saturated), 32g protein, 24g carbs, 10g fiber, 887mg sodium, 65mg cholesterol, 3mg Iron, 63mg Calcium

 

Crock Pot Buffalo Chicken Lettuce Wraps

Crock Pot Buffalo Chicken Lettuce Wraps

For the chicken:
24 Oz. Boneless Skinless Chicken Breast
1 Celery stalk
1/2 Onion, diced
1 Clove Garlic
16 Oz. Fat-free Low Sodium Chicken Broth
1/2 Cup Hot sauce (i.e. Frank’s Hot Sauce)

For the wraps:
6 Large Lettuce Leaves, Bibb or Iceberg
1 1/2 Cups Shredded Carrots
2 Large Celery Stalks, cut into 2 inch matchsticks

Directions:
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Serves: 6
Exchanges: 4 Extra Lean Protein, 1 Vegetable

Skinny Turkey-Vegetable Soup

Skinny Turkey –Vegetable Soup

2 Medium Onions, chopped
2 Medium Carrots, chopped
2 Celery Ribs, chopped
½ Cup Chopped Sweet Red Pepper
1 Tbsp. Olive Oil
3 Garlic Cloves, minced
4 Cups Water
1 Can (10 oz) Diced Tomatoes and Green Chilies, undrained
½ Cup Frozen Peas
1 Bay Leaf
4 Tsp. Sodium-free Chicken Bouillon Granules
½ Tsp. Dried Basil
½ Tsp. Dried Thyme
¼ Tsp. Ground Cumin
¼ Tsp. Pepper
¼ to ½ Tsp. Hot Sauce (optional)
½ Cup Uncooked Whole Wheat Orzo Pasta
2 Cups Cubed Cooked Turkey Meat
1 Tbsp. Minced Fresh Cilantro

Directions: In a large saucepan, sauté onions, carrots, celery, and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper, and pepper sauce if desired. Bring to a boil. Reduce heat; simmer uncovered for 15 minutes.

Cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro.

Serves: 6
Exchanges: 2 Lean Protein, 1 Carb, 1 Vegetable, 1 Fat

Spinach Dip

Spinach Dip
1 12 oz. Carton of Low-fat Cottage Cheese
1 10 oz. Package of Frozen Chopped Spinach, thawed
1 8 oz. Can Water Chestnuts, drained and chopped
1/2 Cup FF Chobani Greek Yogurt
1 Packet of Dry Vegetable Soup Mix
1/4 Cup of Chopped Onion
1 Tsp. Lemon Juice

Directions: Add cottage cheese to a food Processor and process until smooth. Transfer cottage cheese to a bowl. Meanwhile, drain spinach and press between paper towels until barely moist. Add spinach, water chestnuts, and all remaining ingredients to cottage cheese, stir well. Cover and chill for at least 3 hours. Serve with Melba rounds or fresh vegetables.

Serves: 6
Exchanges: 1 Carb, 2 Protein, 1 Fat

Tomato and Vegtable Salad

Tomato & Vegetable Salad
1 Pound of Cherry or grape tomatoes (4 cups)
1 Large cucumber, peeled, halved lengthwise & chopped
(2cups)
2 Large celery stalks, halved lenthwise & chopped
(About 1 1/4 cups)
1 Large Green Bell Pepper, cored & chopped
(About 1 1/4 cups)
1 Small Red Onion, chopped (About 1/2 cup)
1 Garlic Clove, minced
1 Tbsp. Olive Oil
1 Tbsp. Worcestershire Sauce
1 Tbsp. Red Wine Vinegar
1 Tsp. Lemon Juice
1 Tsp. Salt
1/2 Tsp. Ground Black Pepper
Several dashes of red pepper sauce, like Tabasco

Directions: Mix all ingredients in a large serving bowl, toss well, and serve!

Servings = 6
Exchanges: 2 Vegetables, 1 Fat

Tip: If you make this salad in advance, wait to add the Worcestershire sauce, vinegar, lemon juice, and salt until you are ready to serve so that the vegetables do not get mushy. You can make this as spicy as you want by adding the Tabasco!!