Turkey-Wrapped Asparagus

Ingredients

A bundle of thick spears of Asparagus (roughly 12)
24 oz sliced Turkey (very thinly sliced works best)
Seasonings (optional): Garlic Powder, Onion Powder

Directions

Set oven to 450 F.
Chop bottom stems off asparagus.
Wrap each asparagus with 2 oz of sliced turkey lunch meat.
Set a skillet on medium-high heat and spray with Kelapo coconut oil.
Place the wrapped asparagus in the skillet with the turkey flap end down. Sear the wrapped asparagus. While it's cooking, add seasoning.
Once all sides of the turkey are seared, remove from the skillet. Place the wrapped asparagus in the oven on a baking sheet. Bake in the oven for 4-5 minutes.
Serve while warm. Boom!

[Credit: www.bodybuilding.com]

Shrimp Sliders

Ingredients

6 oz Raw Shrimp (deveined, peeled)
Ozery Bakery multigrain slider buns
1/2 cup Bell Pepper, diced
1 Roma Tomato (sliced)
Lettuce Leaves
Kelapo Coconut Oil (spray or use 1/2 tbsp)
Seasonings: Onion Powder, Garlic Powder, Pepper, Cumin
Suggested chips substitute: Baked Beet Chips

Instructions
Remove tails and shell from the raw shrimp. Dry the shrimp with a paper towel.
Add the shrimp to a blender and pulse blend until you're left with a chunky, thick, sticky paste.
Remove the shrimp from the food processor and season with your choice of seasonings. Mix using your hands. Form three 2 oz patties.
Add Kelapo coconut oil to a skillet and place on medium heat. If you are placing the shrimp on the grill, be sure to grease the rack. Place the shrimp sliders on the skillet and cook until the shrimp patties turn pink.
Assemble the sliders using a small leaf of lettuce and a slice of Roma tomato.

[Credit: bodybuilding.com]

Scallops in honey and lime juice

Serves 4

Ingredients
4 tablespoons honey
2 tablespoons lime juice
1 tablespoon olive or canola oil
1 pound bay or sea scallops, rinsed and patted dry
2 teaspoons grated lime peel
1 lime, cut into 4 wedges

Directions
Preheat the broiler. Position the rack 4 inches from the heat source. Cover a broiler pan or cookie sheet with aluminum foil. Spray generously with cooking spray.

In a large bowl, whisk together the honey, lime juice and oil. Add the scallops and toss gently to coat with the honey mixture.

Arrange the scallops in a single layer on the prepared broiler pan or baking sheet. Broil until opaque throughout when tested with a tip of a knife, about 5 minutes. Turn the scallops over and broil for another minute.

Divide the scallops onto 4 warmed plates. Pour any juices from the broiler pan or baking sheet over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.

Nutritional analysis per serving
Calories 199 Sodium 184 mg
Total fat 4 g Total carbohydrate 22 g
Saturated fat 1 g Dietary fiber 1 g
Monounsaturated fat 3 g Protein 19 g
Cholesterol 37 mg

Spinach-Tomato-Feta Cheese Stuffed Chicken Breast with Brown Rice

If you're looking for a way to spice up your routine chicken breast recipe, then give this recipe a try! 

Ingredients
6 oz chicken breast
1/2 cup raw spinach
1 Roma tomato
2 tbsp feta cheese
1/2 cup brown rice

Directions
Set oven to 375 degrees F.
Slice the chicken breast down the middle to make it look like a butterfly; be careful not to slice all the way through the chicken breast.
Season the chicken breast with your choice of seasonings.
Open the chicken breast and, on one side, layer spinach, tomato slices, and feta cheese.
Fold the chicken breast like a sandwich and use toothpicks to hold the chicken breast closed.
Bake for 18-20 minutes or until the chicken breast is completely cooked.
Cook brown rice and add garlic and diced onion for extra flavor.
Plate chicken and brown rice.

[Credit: www.bodybuilding.com]

Buffalo Sweet Potato Sliders

if you need new inspiration for a quick steak-and-potatoes meal, this recipe is sure to get your creative juices flowing.

Ingredients
6 oz extra lean Ground Buffalo
200g Sweet Potato (measured raw)
Spinach or Lettuce
1 tbsp BBQ Sauce
Seasonings
Onion Powder
Cayenne Pepper
Garlic Powder
pinch of Sea Salt
Pepper

Directions
Set the oven to 405 degrees F.
Slice sweet potato into thick pieces to make slider buns.
Bake the sweet potato pieces in the oven for 25 minutes.
Season buffalo meat with onion powder, cayenne pepper and garlic powder.
Cook buffalo meat in a skillet on medium heat until cooked through.
Compile your slider. Eat up!

[Credit: www.bodybuilding.com]{C}

Quinoa-Cranberry Grilled Chicken Salad

Ingredients (makes about 5-6 servings)

3 large chicken breasts (about 4 lbs.)
4 cloves of garlic, chopped
3/4 cup quinoa (I used red, but any color will work)
1/2 cup chopped scallions
3/4 cup dried cranberries
3/4 cup slivered almonds
2 tbsp. olive oil
3 tbsp. red wine vinegar
3 tbsp. balsamic vinegar
1 tbsp. honey
1/4 cup and 1 tbsp. lemon juice
1 tsp. dried sage
salt and pepper to taste

Directions
Like any grilled chicken, this recipe will be most flavorful if you are able to marinate the chicken over night. Cut the breasts into 3 strips each. Rub the chicken with the chopped garlic, sage, and salt and pepper to taste. Place in a bowl or baking dish with 1/4 cup of lemon juice and the red wine vinegar. Cover and refrigerate for at least a half hour.

Place the quinoa and 1 1/2 cups of water in a sauce pan. Bring to a boil over high heat, then reduce to a simmer and cover. In about 15 minutes, the quinoa should absorb all the water and be al dente. Place in a bowl to cool completely.

When the chicken is ready, grill it until completely cooked through. My strips took about 6 minutes each, turning every few minutes for even cooking. When you remove the chicken from the heat, immediately wrap in aluminum foil to save the juice that runs off.

While the chicken cools a bit, whisk the olive oil, balsamic vinegar, honey, 1 tbsp. of lemon juice, and some salt and pepper in a bowl. Stir in the chopped scallions to coat them and add flavor.

When the chicken is cool enough to handle, chop into 1-inch cubes. Toss the chicken with the quinoa, cranberries, almonds, scallions, and dressing. Add salt and pepper to taste.

[Credit: http://jenessasdinners.blogspot.com/]

Spaghetti (Squash) And Meatballs

When someone starts up on a diet, pasta is often one thing they miss the most. Since pasta is both high in calories and carbohydrates, it is often one of the first things that people will remove from their diet.

Luckily it's fairly easy to come up with a suitable substitution that will help satisfy your craving - spaghetti squash.

Ingredients
1 envelope dry onion soup mix
1 pound ground turkey
1/2 cup dry oats
1 egg + 2 egg whites
1 spaghetti squash
2 cups low-sodium prepared pasta sauce

Directions
Beat the egg whites together and then combine with remaining ingredients.
Once moist, form into small balls and set aside.
Next, half the spaghetti squash and then place cut side down on a microwaveable tray in about 1/2 an inch of water.
Microwave for 6-8 minutes and then let stand for five.
Meanwhile, saute meatballs in a small amount of olive oil or chicken broth until cooked through.
Scrape out the strands from the spaghetti sauce and top with heated pasta sauce and meatballs.
Sprinkle over a small amount of light Parmesan cheese.

[Credit: www.bodybuilding.com] {C}

Loaded Turkey Burgers

Ingredients

1 lb 99% lean ground turkey burgers
4 stocks celery
1/2 large yellow onion
1/2 cup green onions
1 large carrot
1/2 cup fresh basil OR cilantro
salt and pepper to taste (salt optional)
1 egg white
1 cup dry oatmeal

Directions
Chop celery, onions and carrot into small pieces. Place all veggies in in food processor with fresh basil and process until finely chopped. Combine turkey, veggie mixture, egg white, salt and pepper in large bowl and mix well. Form into 4-5 medium size patties and set aside. Place on BBQ grill on medium heat for 5-7 minutes on each side or until cooked to your liking.

Serve by themselves or over whole grain bun or for a carb free burger, over top a large cabbage or lettuce leaf!

Chicken Salad-Stuffed Peppers

Per serving (1/2 stuffed pepper):

92 calories, 1g fat, 8g carbohydrates, 1g fiber, 1g sugar, 13g protein

If you need something to hold you over until dinner (or still need to whip up lunch), these chicken salad stuffed peppers should do the trick. Stuffed with protein-packed (but light) chicken salad, this snack will curb your hunger without weighing you down.

Ingredients
12 oz cooked boneless, skinless chicken breast, cubed
¼ cup scallions
¼ cup diced celery
½ cup Smart Beat® Mayonnaise (or your favorite light mayo)
1 tbsp fresh chives, chopped
1 tsp Dijon mustard
⅛ tsp salt
⅛ tsp black pepper
3 large bell peppers, any color, cut in half lengthwise with seeds and membranes removed
cayenne pepper (to taste)

Directions
In a large bowl, combine the chicken, scallions, and celery. In a separate bowl, combine the mayonnaise, chives, mustard, salt and pepper. Mix until ingredients are well-combined. Add to chicken mixture and toss to coat well. Season with cayenne pepper, if desired. Stuff each pepper half with the chicken salad mixture and garnish with extra chives, if desired.

Makes 6 servings

[Credit: FitHappens LLC]

BBQ Bok Choy

Servings: 6

Here's what you need...

2 lbs bok choy
1 Tablespoons olive oil
1/4 teaspoon garlic salt
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 teaspoon seasoned salt

Directions

Preheat grill and lightly oil the grate.

In a small bowl combine the oil and seasonings. Mix well.
Slice the bottom off the head of bok choy, and wash each
stem.

Lay bok choy on prepared grill. Brush with the seasoned oil mixture. Cover grill and cook until stems show grill marks, about 4 minutes. Turn the bok choy, brush with more seasoned oil mixture and grill the other side.

Transfer to platter and serve.

Nutritional Analysis: One serving equals: 36.5 calories, 2.6g fat, 3g carbohydrate, 1g fiber, and 2g protein.

Clean Eating Salmon Caesar Pita Pockets

Prep: 20 minutes

Cook: 6-10 minutes

Ingredients

Clean Herbed Caesar Dressing
½ cup plain, low-fat yogurt
1 large clove garlic
¼ tsp anchovy paste or minced anchovy
1 handful basil leaves
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
Dash hot sauce, such as Tabasco
Pinch each sea salt and freshly ground black pepper

1 tsp extra virgin olive oil
4×4-oz wild salmon filets, skin and pin bones removed
Pinch each sea salt and freshly ground black pepper
4 whole wheat pitas, halved to create “pockets”
4 cups romaine lettuce, cut into 1-inch pieces
2 to 3 tomatoes, sliced

Directions

Add all dressing ingredients to a food processor or blender and whirl until thoroughly blended. Transfer to a bowl or container and set aside. You will have extra dressing, which will keep in the fridge for up to one week.

Heat olive oil in a large nonstick skillet on medium high. Season salmon with a pinch of salt and pepper and place in skillet. Cook for about 3 minutes on each side for medium-rare to medium, or longer for more well done. Salmon that is left a little pink in the center (medium-rare to medium) will be more moist and tender and is safe to eat, but cook to your desired doneness. When salmon is finished cooking, remove and transfer to a cutting board.

Stuff pita pockets with romaine and tomato slices. Cut salmon filets in half, and nestle them into pitas. Drizzle 1 to 2 Tbsp dressing into each pita pocket. Serve immediately.

[Credit: The Gracious Pantry]

Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing

Ingredients

1/2 cup quinoa
1 cup water
3/4 lb. large raw shrimp, peeled
1 medium tomato , cut into 1/2-inch pieces
1 small avocado, cut into 1/2-inch pieces
1 oz. Myzithra (or feta) cheese, crumbled
3 tbsp fresh lemon juice
3/4 tsp honey
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil
4 large Boston lettuce leaves

Directions
In a fine-mesh strainer, rinse quinoa well and drain.
 

In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook
until all the water is absorbed, 15 to 20 minutes. Remove from the heat, fluff the quinoa and transfer
to a cookie sheet, spreading the quinoa in a thin layer, to cool.
 

Set a large saucepan of lightly salted water over medium-high heat. Bring to a boil. Add shrimp and
cook until shrimp turn pink, 45 seconds to 1 minute.
 

Drain and immediately plunge the shrimp into ice water to stop the shrimp from cooking further.
 

In a medium bowl, mix together quinoa, shrimp, tomatoes and avocado.
 

Whisk together lemon juice, honey, oregano, salt and pepper. Slowly whisk in olive oil.
 

Toss the dressing with the quinoa mixture. Gently stir in Myzithra (or feta) cheese. Divide the quinoa
salad between 4 Boston lettuce leaves, using the lettuce as a bowl. Serve.

[credit: FitHappens LLC]

Classic Tuna Burger

Ingredients

1 can tuna
1 egg white
1/4 cup rolled oats
1/8 cup chopped onion
1/8-1/4 cup greek yogurt
Garlic and onion powder

Directions
Combine the tuna, oats, and whisked egg whites together.
Stir in onion, greek yogurt, garlic and onion powder and then form into patties.
Place the patties on a skillet and flip at half time as you would with a regular hamburger.