It’s a new year, which means there’s a focus on getting healthier and eating better. What if you could transform your favorite “indulgent” foods into a healthy option? Sounds too good to be true, right? Don’t worry, we’ve found some at-home recipes to help you feel like you’re still eating what you want without sacrificing your favorite foods.
Trader Joe’s ready-to-bake pizza gluten free cauliflower crust.
Extra virgin olive oil
8 oz mozzarella
Trader Joe’s marinara sauce
Ultimate Turkey Burger
1 lb. ground turkey 98%-99% fat free
2 large egg, beaten
2 cloves garlic, minced
1 tbsp. Worcestershire sauce
2 tbsp. freshly chopped parsley
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
In a large bowl, mix together turkey, eggs, garlic, Worcestershire sauce, and parsley, then season with salt and pepper. Form mixture into four flat patties.
In a medium skillet over medium heat, heat oil. Add patties and cook until golden and cooked through, 5 minutes per side. Serve in a lettuce wrap with desired toppings.
Turkey Bolognese Stuffed Spaghetti Squash
FOR THE SPAGHETTI SQUASH
2 spaghetti squash halved, and roasted
Salt and pepper
Dry mozzarella cheese thinly sliced
FOR THE TURKEY BOLOGNESE:
2 tablespoons olive oil
½ large yellow onion finely chopped
4 cloves garlic minced
1 teaspoon fresh rosemary finely chopped
2 teaspoons dried oregano
2 teaspoons paprika
¼ teaspoon ground cayenne pepper or to taste
½ teaspoon kosher salt or to taste
1 pound ground turkey meat
1 28- ounce can crushed tomatoes
2 tablespoons fresh basil chopped
ROAST THE SPAGHETTI SQUASH:
Preheat the oven to 375 degrees F.
Chop the tip and tail off of the spaghetti squash and scoop out the seeds using a spoon.
Drizzle oil over each half, and use your hands to spread it around, making sure all of the flesh is covered.
Sprinkle salt and pepper on the spaghetti squash and place them face-down on a non-stick baking sheet.
Roast for 35 to 40 minutes, until juices are seeping out and flesh is soft.
Turn the squash face-up and set them aside.
PREPARE THE TURKEY BOLOGNESE
In a large saute pan or pot, heat the olive oil over medium and add the chopped onion. Saute, stirring frequently, until the onion is very fragrant and has softened, about 8 minutes.
Add the garlic, rosemary, oregano, paprika, cayenne, salt, and turkey meat. Continue cooking just until the turkey meat has browned slightly, but do not cook it all the way through.
Add the crushed tomatoes and bring sauce to a gentle boil.
Reduce to a simmer, cover the pan, and cook for 10 minutes.
Remove the cover and cook for an additional 20 minutes, stirring occasionally.
Add the fresh chopped basil and stir well.
Taste the sauce for flavor – if desired, add more salt, or additional herbs/spices.
PREPARE THE STUFFED SPAGHETTI SQUASH:
Put your oven on the high broil setting.
Keeping the spaghetti squash halves face-up on a baking sheet, scoop desired amount of turkey bolognese into each half.
Cover with several slices of dry (or fresh) mozzarella cheese.
Place spaghetti squash on the center rack in the oven and broil until the cheese has melted and begins to crisp up, about 3 to 5 minutes.
Serve stuffed spaghetti squash fresh out of the oven!
Healthy Turkey Chili
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey or chicken (99%)
4 tablespoons chili powder (start with 2 if you’re sensitive to spice)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes or crushed tomatoes
1 1/4 cups chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.
Secret Ingredient Brownies
1 15 ounce can black beans, drained and rinsed very well
2/3 cup rolled oats
1/2 cup apple sauce
1/4 cup coconut oil
1/4 cup unsweetened cocoa powder, regular or dark
2/3 cup sucanat or coconut sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 cup mini chocolate chips, melted
1/4 cup mini chocolate chips, not melted
Preheat the oven to 350 degrees.
Grease two mini-muffin pans and set them aside.
Place all ingredients, except the unmelted chocolate chips, into a blender or food processor and blend or process until the mixture is well-blended and the beans and oats are totally broken down.
Add the remaining 1/4 cup unmelted chocolate chips to the batter.
Spoon the batter by the heaping tablespoon to the mini muffin pans.
Bake until the tops are set and a toothpick stuck in the center of a brownie bite comes out clean, about 15 minutes.
Now that you’ve looked over these delicious recipes, which one will you make first? Let us know what you think and share your favorite recipes with us too!