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/

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/

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/

Squash & Carrot Pasta with Turkey Sausage Marinara

Squash & Carrot Pasta with Turkey Sausage Marinara

Yield: Makes 4 large servings.

Squash & Carrot Pasta with Turkey Sausage Marinara

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 2-3 medium-sized zucchinis, ribboned
  • 3 large carrots, ribboned
  • 2-3 medium-sized yellow zucchini squash, ribboned
  • 1 lb. Busy Girl Healthy Life Turkey Sausage
  • 1 jar low-sugar, low-sodium red pasta sauce (I like Newman’s Own)

Instructions

  1. In a large saucepan, heat olive oil and add zucchini, carrots and squash. Sauté until cooked through.
  2. While veggies are cooking, combine Turkey Sausage and pasta sauce in a saucepan and heat.
  3. Plate veggies and top with the turkey sauce, and serve warm!
  4. Want to add some more zing to the dish? Top with crushed red pepper flakes and 1 Tbsp. of Parmesan cheese.

Notes

Want to add some more zing to the dish? Top with crushed red pepper flakes and 1 Tbsp. of Parmesan cheese.

http://busygirlhealthylife.com/squash-carrot-pasta-with-turkey-sausage-marinara/

Fool-Me-Not Squash & Cheese

Fool-Me-Not Squash and Cheese

Fool-Me-Not Squash and Cheese

Ingredients

  • 1 spaghetti squash, cooked
  • ½ Tbsp olive oil
  • 1 lb. BGHL Italian Turkey Sausage (*see recipe below)
  • 4 oz. low-fat shredded Swiss cheese
  • 4 oz. low-fat shredded cheddar cheese
  • 1 cup all-natural or BGHL Bread Crumbs (see cookbook for recipe)
  • ½ Tbsp. salt
  • ½ Tbsp. black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash length-wise and remove the “guts” so only the meat of the squash is left.
  3. Rub olive oil into the insides of the squash, and season with salt and pepper to taste.
  4. On an aluminum foil-lined baking sheet, place both sides of the squash, face down, on sheet and bake for 35-45 minutes or until the squash shreds easily with a fork.
  5. Shred the spaghetti squash. Then combine all ingredients and transfer to a non-stick sprayed casserole dish.
  6. Bake for 10-15 minutes or until edges are golden brown.
  7. Serve warm and enjoy!

Notes

BGHL Italian Turkey Sausage

• 16 oz. lean ground turkey

• 2 tsp. olive oil

• ½ tsp. garlic powder

• 2 tsp. Italian seasoning

• 2 Tbsp. fennel seed

• ½ tsp. red pepper flakes

• ½ tsp. smoky paprika

• ¼ tsp. ground cayenne pepper (optional)

• Salt & pepper to taste Heat olive oil in frying pan. Add the ground turkey and all seasonings, and cook until well done. Chop turkey, while frying, into hamburger consistency.

http://busygirlhealthylife.com/fool-me-not-squash-cheese/

Busy Girl Club-Med Pizza

Busy Girl Club-Med Pizza

Serving Size: 1 pizza.

Busy Girl Club-Med Pizza

Ingredients

  • 1 Joseph’s Lavash Bread
  • ¼ red onion, sliced
  • ½ red bell pepper, sliced
  • 1 Tbsp. extra-virgin olive oil
  • 1 clove garlic, minced
  • ½ cup fresh basil leaves, chopped
  • ½ cup boneless, skinless chicken breast, cooked and shredded
  • ½ tomato, sliced
  • ½ cup feta cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. In pan: Sauté onion and pepper until caramelized.
  3. Spray cookie sheet and pre-cook flat bread 5 to 8 minutes before adding toppings.
  4. Brush olive oil onto flatbread, and top with garlic, chicken, veggies, basil and feta cheese.
  5. Bake for 12-15 minutes.

Notes

*Make it extra Greek by adding ¼ cup of chopped olives to the pizza!

http://busygirlhealthylife.com/busy-girl-club-med-pizza/

Lean, Mean and Green Goulash

Lean, Mean and Green Goulash

Yield: 8 servings

Lean, Mean and Green Goulash

Ingredients

  • 1 lb. extra lean ground beef or ground turkey
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup onion, chopped
  • 2 garlic cloves, chopped
  • 1/8 tsp. red pepper flakes
  • 1 can whole tomatoes with juice
  • 2 Tbsp. tomato paste
  • 1 tsp. ground basil
  • 4 zucchini squashes, chopped
  • 1 Tbsp. olive oil

Instructions

  1. Preheat oven to 350. In a sauté pan over medium heat, combine all ingredients through the red pepper flakes and cook until beef/turkey is no longer pink.
  2. While the meat mixture is cooking, sauté chopped zucchini in a saucepan over medium hit until soft. Add tomatoes through basil to meat mixture and bring to a simmer.
  3. Combine meat mixture and zucchini in an oven-safe pan and bake, covered with foil, for 30 minutes or until edges are golden brown.
  4. Serve warm and ENJOY!!!

Notes

*To make this dish extra hearty, add in ½ pound of whole-wheat pasta!

http://busygirlhealthylife.com/lean-mean-and-green-goulash/

Inside-Out Chicken Pot Pie

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Yield: Makes 4 servings.

Serving Size: 1/4 of recipe

Calories per serving: 281

Fat per serving: 6

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Ingredients

  • 1 lb. boneless, skinless chicken breast, cut to 1-inch pieces
  • 1 Tbsp. olive oil
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • 1 clove garlic (or 1 tsp. minced jarred garlic)
  • ¼ cup frozen peas
  • 1/3 cup whole-wheat flour or flour of your choice (oat, almond, *coconut)
  • 1 cup reduced-sodium chicken broth
  • ¼ cup reduced-fat milk
  • Salt & pepper to taste
  • 4 slices Ezekiel bread, toasted

Instructions

  1. Toast 4 slices of Ezekiel bread while preparing the main event of the dish!
  2. In a large pan, heat olive oil. Add chicken and cook throughout.
  3. Add onion, celery, carrots, garlic and peas. Cook for 5 minutes, stirring occasionally. Add flour until well combined.
  4. Gradually add chicken broth and milk. Stir until thickened and well combined. Add salt and pepper.
  5. Serve warm over one slice of toasted Ezekiel bread, and enjoy!

Notes

*If you use coconut flour, cut the amount of flour used in half. Coconut flour is very thick!

http://busygirlhealthylife.com/inside-out-chicken-pot-pie/

Quinoa Beet Kale Salad with Yellow Curry Chicken & Tzatziki Sauce

Quinoa Beet Kale Salad with Yellow Curry Chicken & Tzatziki Sauce

Yield: 4 Servings

Quinoa Beet Kale Salad with Yellow Curry Chicken & Tzatziki Sauce

Ingredients

    Quinoa Beet Kale Salad
  • 6 cups kale, finely chopped without spine
  • 1/4 cup mint, finely chopped
  • 1 cup cauliflower, grated or riced in food processor
  • 1 cup shredded carrots
  • 1 cup cooked red quinoa (can use regular quinoa)
  • 1/4 cup raisins
  • 1/4 cup sunflower seeds, shelled
  • 2 medium-sized red beets, sliced thin and cut in half
  • 2 Tbsp. olive oil
  • Yellow Curry Chicken
  • 1.5 lbs. boneless, skinless chicken
  • 1 Tbsp. coconut oil
  • 3/4 tsp. yellow curry powder
  • 1/4 tsp. cardamom
  • Juice of one lemon
  • Tzatziki Dressing
  • 2 Tbsp. dill, chopped
  • 4 Tbsp. lemon juice or juice of 1 lemon
  • 2 Tbsp. mint, chopped
  • 1 cup 0% Fage Greek Yogurt
  • 4 Tbsp. olive oil
  • 1 Tbsp. sugar or 1 packet Stevia or Truvia

Instructions

    Salad:
  1. Combine all ingredients in a bowl and mix well.
  2. Yellow Curry Chicken:
  3. In a small mixing bowl, combine all ingredients accept chicken. Warm in microwave for 15 to 20 seconds to melt coconut oil, and stir well.
  4. Add chicken and mixture to frying pan and cook chicken for 12 to 15 minutes on medium heat until chicken is cooked and has absorbed most of the mixture.
  5. Tzatziki Sauce:
  6. Add all ingredients in a bowl and mix well.
  7. Serve on the side of your salad so you can dip your chicken and salad as desired.
  8. Tips and Suggestions:
    Serve chicken, salad and dressing on a plate, and mix and dip as you choose! Tzatziki can be served as a sauce on its own for dipping vegetables at any time! It’s also a great fresh option for a summer appetizer before any meal.
    For outdoor fun, cut chicken into small pieces, thread on a skewer and grill to make chicken kabobs. No skewers? Just grill the mixture-coated chicken and top with the tzatziki sauce.
http://busygirlhealthylife.com/quinoa-beet-kale-salad-with-yellow-curry-chicken-tzatziki-sauce/

Coconut Brown Rice

Coconut Brown Rice

Yield: 4 Servings

Coconut Brown Rice

Ingredients

  • 2 1/4 cup unsweetened coconut water
  • 1 cup brown rice or long-grain brown rice
  • 2 scallions, chopped
  • 1 Tbsp. coconut oil
  • 2 cloves garlic, minced or 1 Tbsp. minced garlic
  • 1-2 Tbsp. unsweetened coconut flakes
  • 2 Tbsp. sliced almonds, if desired

Instructions

  1. Cook brown rice as suggested on bag, using coconut water instead of regular water. Once rice is cooked, set aside.
  2. In a separate pan on medium heat, add coconut oil, sliced almonds, scallions, coconut flakes and garlic.
  3. Sauté for 2 to 3 minutes, then add rice. Cook about 3 to 5 minutes longer, stirring frequently.
  4. Tip: Make it a complete meal by adding a pound of sautéed shrimp or chicken.
http://busygirlhealthylife.com/coconut-brown-rice/