The Things That Love You Back

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Do The Things That Love You Back!

“When You Do The Things That Love You Back, All That You’ll Be Needing Is Found.” We all have a few main objectives to our life, to be needed, to be loved, and [Read more...]

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Slow Cooker Taco Dip

Slow Cooker Taco Dip

Serving Size: Makes 16 servings.

Slow Cooker Taco Dip

Ingredients

  • ½ pound extra lean ground turkey
  • 1 small yellow onion, chopped
  • 2 (15 oz.) cans refried beans
  • 1 cup salsa (I like Newman’s Own)
  • 1 (4 oz.) can diced green chilies
  • 1 cup fat-free shredded cheddar cheese
  • ¼ cup fat-free Greek yogurt
  • ½ of 1 avocado, diced
  • ½ of 1 tomato, diced

Instructions

  1. Combine all ingredients through green chilies in bowl and transfer to slow cooker.
  2. Cover and cook on low for 3-4 hours (Or high for 1.5 hours)
  3. Stir well and transfer to serving bowl. Spread yogurt over mixture and top with cheese, diced avocado and diced tomato!
  4. Serve with your favorite dipper!

Notes

*Don’t have a slow cooker? No worries! Brown the turkey in a large pan, add ingredients through chilies and bring to a boil. Transfer to a serving bowl and top with remaining ingredients!

http://busygirlhealthylife.com/slow-cooker-taco-dip-2/

Turkey Enchilada Casserole

Turkey Enchilada Casserole

Yield: Makes 6 large servings.

Turkey Enchilada Casserole

Ingredients

  • • 1 package lean ground turkey
  • • Non-stick cooking spray
  • • Salt & pepper
  • • 1 cup enchilada sauce
  • • 1 cup Greek yogurt (I like Fage 0%)
  • • ¾ cup salsa of your choice
  • • 1 cup canned Mexicorn or Chipotle White Corn (it’s by Green Giant)
  • • 4 oz. diced green chiles
  • • 10–12 corn tortillas, torn/shredded
  • • 1 cup reduced-fat cheddar cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a large pan and spray with non-stick cooking spray. Add turkey and cook until no longer pink. Season with salt & pepper.
  3. In a large bowl, combine enchilada sauce, Greek yogurt and salsa. Add in turkey, green chilies and corn. Once combined, stir in torn tortilla pieces.
  4. Spray a 9x13 baking dish with non-stick cooking spray and spread mixture evenly in dish.
  5. Cover with cheese.
  6. Bake for 20–25 minutes or until edges are golden brown and cheese is bubbly!
  7. Serve and enjoy!
http://busygirlhealthylife.com/turkey-enchilada-casserole-2/

Sweet Potato Skins

Sweet Potato Skins

Yield: Makes 4 LARGE servings.

Sweet Potato Skins

Ingredients

  • • 4 medium sweet potatoes
  • • 1 tsp. olive oil
  • • ½ of 1 small sweet onion, chopped
  • • 1 clove of garlic, chopped
  • • 4 slices turkey bacon, chopped
  • • 2/3 cup reduced-fat, sharp cheddar cheese
  • • 2 Tbsp. chives, chopped

Instructions

  1. Preheat oven to 425 degrees.
  2. Bake sweet potatoes for 30–40 minutes or until tender.
  3. Cut sweet potatoes into quarters and scoop out about half of the insides (save the extras for leftovers!)
  4. On a baking sheet, arrange potatoes so they are skin-side down and bake for 10 minutes or until crispy.
  5. While skins are baking, heat olive oil in pan and sauté onion, garlic and turkey bacon.
  6. Stir cheese/chives into onion/bacon mixture. Spoon into skins and return to oven for another 1–2 minutes so cheese is melted!
  7. Enjoy!

Notes

Top with 1 Tbsp. of plain Greek yogurt to cool it down!

http://busygirlhealthylife.com/sweet-potato-skins-2/

Hawaiian Chicken Stir Fry

Hawaiian Chicken Stir Fry

Serving Size: Makes 4 servings.

Hawaiian Chicken Stir Fry

Ingredients

  • • 2 Tbsp. coconut oil
  • • 1 red onion, thinly sliced
  • • 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
  • • ¼ of 1 fresh pineapple, peeled, cored and cut into small chunks
  • • 1 cup zucchini, chopped
  • • 1 cup peapods
  • • 6 slices turkey bacon, chopped
  • • ¼ tsp. red pepper flakes
  • • Salt & pepper to taste

Instructions

  1. In a large pan, heat 1 Tbsp. coconut oil and stir fry onion until transparent.
  2. Heat the remaining coconut oil in skillet and add chicken. Cook until no longer pink.
  3. Add the remaining ingredients and sauté until veggies are soft.
  4. Serve over greens, brown rice or in a tortilla!

Notes

Mix it up by adding a ¼ cup of low-sugar BBQ sauce or 1 Tbsp. sesame oil!

http://busygirlhealthylife.com/hawaiian-chicken-stir-fry-2/

Awesomely Autumn Pumpkin Dip

Awesomely Autumn Pumpkin Dip

Yield: 8 servings

Awesomely Autumn Pumpkin Dip

Ingredients

  • ¾ cup (6 oz.) fat-free cream cheese, softened
  • 6 packets Truvia (1 Tbsp. + 2 tsp.)
  • ½ cup canned pumpkin
  • 1 Tbsp. maple syrup
  • ½ tsp. ground cinnamon

Instructions

  1. Combine all ingredients until smooth and chill for 20 to 30 minutes.
  2. Serve with apple and pear slices or pita chips!
http://busygirlhealthylife.com/awesomely-autumn-pumpkin-dip/

Cocoa Spiced Pecans

Cocoa Spiced Pecans

Yield: Makes 8 servings.

Cocoa Spiced Pecans

Ingredients

  • • 2½ cups raw pecans
  • • 1½ Tbsp. unsweetened cocoa powder
  • • 2 Tbsp. light or reduced-sugar maple syrup
  • • 1 Tbsp. coconut oil, melted
  • • 1 Tbsp. brown sugar
  • • 1 Tbsp. stevia
  • • ½ tsp. cayenne pepper

Instructions

  1. Preheat oven to 325 degrees.
  2. Combine all ingredients (except pecans and cocoa powder) in a medium saucepan over low heat.
  3. Stir until well combined and add pecans to coat.
  4. Spread nuts in a single layer onto a cookie sheet lined with parchment paper.
  5. Bake for 10 to 15 minutes or until fragrant.
  6. Cool on parchment paper.
  7. Put cocoa powder in a Ziploc bag and add cooled nuts to bag, and shake until they are lightly coated with cocoa powder.
  8. Store in an airtight container or serve right away!
http://busygirlhealthylife.com/cocoa-spiced-pecans/

Roasted Potatoes and Brussels Sprouts

Roasted Potatoes and Brussels Sprouts

Yield: Makes 8 large servings.

Roasted Potatoes and Brussels Sprouts

Ingredients

  • • 1 lb. baby red potatoes, cut into large chunks
  • • 1 large sweet onion, cut into thick slices
  • • 1 package whole mushrooms
  • • 1 lb. Brussels sprouts, cut in half
  • • 1 Tbsp. fresh rosemary, chopped
  • • ¼ cup walnut halves
  • • 2 Tbsp. extra virgin olive oil
  • • Salt & pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine all ingredients, EXCEPT walnuts, in a large bowl and toss so all veggies get a good coating of olive oil.
  3. Place veggies in a single layer on parchment-lined cookie sheets (helps them not stick).
  4. You will bake for 35-40 minutes, but when there’s 5 minutes left, toss the walnuts into the veggies mixture and continue roasting until veggies are crispy on the outside but tender when pierced with a toothpick.
  5. Serve warm!
http://busygirlhealthylife.com/roasted-potatoes-and-brussels-sprouts/

Chicken and Butternut Squash Quesadilla

Chicken and Butternut Squash Quesadilla

Yield: Makes 4 servings.

Chicken and Butternut Squash Quesadilla

Ingredients

  • • 2 Joseph’s Lavash, cut in half
  • • Coconut or olive oil spray
  • • 1 cooked chicken breast, diced
  • • 1 cup butternut squash, cooked and diced
  • • ½ cup black beans, drained
  • • ½ cup canned tomatoes with diced green chilies, drained
  • • ½ tsp. chili powder
  • • ½ tsp. ground cumin
  • • Salt & pepper to taste
  • • 1 cup reduced-fat cheddar or Monterey Jack cheese, shredded

Instructions

  1. In a large bowl, combine ingredients chicken through salt and pepper.
  2. Heat a large pan or griddle, and spray with non-stick coconut or olive oil spray.
  3. Heat half of the lavash, add ¼ cup of cheese, the squash/chicken mixture and another ¼ cup of cheese and the other half of the lavash bread.
  4. Heat for 2 to 3 minutes and flip.
  5. Cook an additional 2 to 3 minutes until lavash is toasty brown.
  6. Repeat for the other quesadilla.
  7. Serve warm!

Notes

*Busy Girl Tip: In the produce section, you can sometimes find chopped butternut squash by the green beans. Just microwave in the bag, and voila!

Need something more? Add a dip! Serve with a side of fresh salsa or guacamole.

http://busygirlhealthylife.com/chicken-and-butternut-squash-quesadilla/

 
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