February recipes

 

Ground Turkey Stir Fry (High Carb Lunch/Dinner)

Ingredients

Ground turkey stir fry.jpg
  • 1 cup cashews, chopped
  • 1 pound ground turkey
  • 2 tbsp ginger
  • 1 tbsp garlic
  • ¼ cup soy sauce
  • 1 red pepper, julienned
  • 1 green pepper, julienned
  • 1/2 cup shredded carrots
  • 1 8-ounce can water chestnuts, sliced
  • Salt and pepper
  • Brown rice or quinoa, cooked

Preparation

  1. In a skillet over medium heat, add the cashews. Toast for a few minutes until lightly browned. Make sure to stir often to prevent the nuts from burning. Remove and set aside.
  2. Add the ground turkey to the skillet and cook until browned.
  3. Add the ginger, garlic, and soy sauce.
  4. Add the peppers, carrots, and water chestnuts. Cook for about five minutes, until the vegetables start to soften.
  5. Season with salt and pepper.
  6. Turn off the heat and mix in toasted cashews before serving. Serve over brown rice or quinoa.

 

Mardi Gras Gumbo (Low Carb Lunch/Dinner)

Ingredients

Slow Cooker gumbo.jpg
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (6 ounces) tomato paste
  • 3 celery ribs, chopped
  • 2 green peppers, chopped
  • 1 onion, chopped
  • 5 garlic cloves, minced
  • 3 tsp dried parsley flakes
  • 2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 1/4 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 pound boneless skinless chicken breasts, cut into small cubes
  • 1 pound turkey sausage, cut into 1/4-inch slices
  • 1/2 pound uncooked medium shrimp, peeled and deveined

Preparation

  1. In a six quart slow cooker, combine the tomatoes, broth, and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Add in chicken and sausage.
  2. Cover and cook on low for 4 - 6 hours. Stir in shrimp. Cover and cook 15 - 30 minutes longer or until shrimp turn pink.

 

Sweet Potato Bites (Appetizer/Side)

Sweet potato avocado bites.jpg

Ingredients

  • 3 ounces bacon, cooked and crumbled
  • 2 tbsp olive oil
  • 2 sweet potatoes, cleaned
  • 1 1/4 tsp salt, divided
  • 3/4 tsp pepper
  • 2 avocados, peeled, pitted, and diced
  • 1 tbsp lime juice
  • 1/2 tsp paprika
  • 3 tbsp cilantro, chopped

Preparation

  1. Preheat oven to 400 degrees.
  2. Brush two baking sheet with 1/2 tablespoon olive oil each. With a mandoline or sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices.
  3. Arrange in a single layer on the baking sheets. Brush tops of sweet potatoes with the remaining olive oil. Sprinkle with 1 teaspoon salt and pepper.
  4. Bake for 20 - 25 minutes, until golden brown underneath (you may want to rotate pans of change their positions on the upper/lower racks halfway through).
  5. Remove pans from the oven, flip the slices over, and roast for an additional 8 - 11 minutes, until golden on top.
  6. In a small bowl, combine the avocado, lime juice, remaining 1/4 teaspoon salt, and paprika. Mash lightly with a fork, leaving the mixture slightly chunky. Set aside.
  7. Transfer the sweet potato slices to a serving plate. Top each with a small scoop of the avocado mixture, chopped bacon, and cilantro. Serve immediately.

Peanut Butter Banana Oatmeal Bars (Breakfast/Dessert)

Ingredients

PB Banana oatmeal.jpg
  • 1 ½ cups oats (quick cooking are best)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 ripe bananas, mashed
  • ¼ cup peanut butter
  • 1 tsp vanilla or almond extract
  • ¼ cup honey
  • 1 egg
  • ¾ cup unsweetened almond milk (or any kind of milk)

Preparation

  1. Preheat oven to 350 degrees. Grease a 9 x 9” square baking pan.
  2. In a small bowl, mix together the oats, baking powder, and ground cinnamon. Set aside.
  3. In a large bowl, mix mashed bananas and peanut butter together until combined. Add in the vanilla or almond extract, honey, and egg. Add the milk and stir until combined.
  4. Add the dry ingredients to wet ingredients and mix until combined.
  5. Pour the mixture into pan. Bake for 25 minutes.
  6. Store in refrigerator.