I found this Recipe from Heidi Powell and it looked so simple that I had to try it. It only has six ingredients! I didn’t have to go to the store for anything. Those are the best kinds of meals to make. SIMPLE!
I preheated my oven to 375. Sprayed my glass pan and added the chicken breast. 4 ounces per person. I next mixed 1/4 cup of parmesan cheese, 1/2 cup of Chobani plain greek yogurt, garlic powder, a bit of sea salt, and pepper. At the last second I added about 1.5 tbsp of Frank’s buffalo sauce.I spooned that mixture on top of the chicken. Put it in the oven and baked for 45 minutes.
Here are the stats for the chicken-
For each 4 oz. portion of chicken: 161 calories, 4.5 g fat, 1.1 g carbohydrate, 28.75 g protein. Add a few more calories (like 2.5) if you add in any buffalo sauce!
This dish was honestly fantastic. The chicken was cooked perfectly. It wasn’t dry or overcooked at all. I used a butter knife to cut it! The added buffalo sauce was awesome. It gave it just enough of a kick. I recommend adding some for sure. This is going to be on my new weekly make list. It is SO simple. In fact I am making it again tomorrow! Thanks Heidi!
I made the Skinnytaste’s cheeseburger casserole last night. It turned out fantastic. Such a keeper.
I only made a few subs. I used 1 pound of lean ground turkey instead of beef- 4 cheese instead of cheddar- and instead of 1.5 cups of onions I used 1 cup onion, 2 garlic cloves, and 1/4 sliced jalapeno. I also used pasta with extra fiber for a little boost of nutrition.
2 cups of rotini pasta.
2 cups of cheese.
Cook pasta in salted water to al dente. Drain and set aside. Preheat oven to 350.
Add 2 tsp’s of oil to a medium hot pan. Add onion mixture. Cook until soft about five minutes.
Add meat to pan and stir. Cook until mostly brown. Add a bit of sea salt and pepper to taste.
Add 2 tbsp’s of tomato paste. Stir.
Add diced tomatoes. 1 can.
Add 2 tbsp’s of dijon mustard.
Let cook for two minutes and start to bubble.
Mix together with pasta.
Top with cheese. Bake at 350 for 15 minutes or until cheese is melted.
Add 1/4 cup chopped of chopped dill pickles.
Delish!! It really tastes like a cheeseburger! The best thing is this makes 9 servings. So many leftovers!! I would give this recipe a 8.5 out of 10! Here are the nutritional stats- Calories: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g Sodium: 468.5 mg
Starting Monday April 10 we will incorporate one salad into our daily meals for a week. That is right ladies and gentlemen. One salad every single day for a week!
Not the kind of salads that make you want to cry either! We are talking about tons of greens, healthy proteins, healthy fats, and whatever else you can come up with on these salads. I am excited because I love a good salad. It takes me forever to eat them, and they keep me feeling full!
If you would like to join us on this salad challenge you can comment on this blog post!
If you want to be a fancy pants, take a picture and post it on my facebook wall (or onto trying not to be fat’s wall). There is nothing better than being accountable! Show us your beautiful salads!
Make sure you stock up this weekend with tons of good stuff. 🙂
Shepherd’s Pie. I decided to make a few health swaps to make it healthier. Instead of ground beef, or lamb? I used extra lean ground turkey. Instead of white fluffy mashed potatoes? I used orange fluffy sweet potato mounds. I loaded it up with veggies, and stuffed it into a pepper for something different. My last name is Shepherd so here is my Shepherd Peppers recipe!
For two servings-
2 large peppers
8 oz of extra lean ground turkey
1 tbsp of extra virgin olive oil
1/2 cup of the following- carrots, squash, mushrooms, tomatoes, onions. All chopped and set aside.
3 Garlic cloves chopped
1 small sweet potato
1/4 cup of shredded cheese (optional)
1 tsp of sriacha
1 sprinkle of parmesan (optional)
Chop all the veggies. Carrots, Onions, Garlic, Tomato, Squash, Mushrooms. You can use whatever veggies you want.
Boil water in a large pan. Chop sweet potato into large chunks. Boil sweet potato until soft. About ten minutes. Remove with a slotted spoon, and put in a small dish. This will be the topping. You should also cut the peppers into halves, deseed them, remove stem, and add them to same pot of boiling water. Cook for about 3-5 minutes. Remove and set aside.
While boiling, start a saute pan, add the 1 tbsp of extra virgin olive oil on low heat.
Add ground turkey. After a few minutes, add the veggies in. You can season now however you want. Garlic powder, a bit of sea salt, paprika, black pepper are all good. I also added hot sauce and a bit of parm cheese.
Cook through for a few more minutes. Add shredded cheese into mixture at the very end if you like. Mix. Remove from stove.
Turn oven on 350.
Take the sweet potatoes that you cooked, and mash them together. You can add a bit of milk or whatever you want to make them creamy.
Take pepper mixture and stuff into pepper halves. Pipe sweet potato mash on top- You can use a ziploc bag, or a spoon.
Bake for about 10 minutes.
380 calories, 14 grams of fat, 34 carbs, 35 protein. This is a super hearty meal. It’s a good way to get a ton of veggie servings in. The fat is from the olive oil and cheese, which of course you can omit. Enjoy.