healthy turkey loaf

Ingredients

• Servings: 5
• 1/2 pound ground turkey
• 1 egg
• 1/4 cup salsa
• 1/8 cup chopped red bell pepper
• 1/8 cup chopped yellow bell pepper
• 1/4 cup chopped onion
• 1/4 cup dry bread crumbs
• lemon pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. mix well with hands until blended. roll into a small loaf and place on a foil-lined baking sheet.
• bake in the preheated oven for 25 minutes.

unbelievable chicken

Ingredients

• Servings: 6
• 1/4 cup vinegar
• 3 tablespoons prepared coarse-ground mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/2 cup brown sugar
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 6 tablespoons olive oil
• 6 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 9 hrs


• in a large glass bowl, mix the vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. whisk in the olive oil. place chicken in the mixture. cover, and marinate 8 hours, or overnight.
• preheat an outdoor grill for high heat.
• lightly oil the grill grate. place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. discard marinade.

gluten-free zucchini carrot muffins

Ingredients

• Servings: 18
• 1 cup brown rice flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves
• 1/2 cup quinoa
• 1/2 cup flax seeds
• 1/2 cup toasted almonds
• 1/4 cup sunflower seeds
• 3 eggs, room temperature
• 1 cup plain yogurt
• 3/4 cup brown sugar
• 1/2 cup coconut oil
• 1/2 cup agave nectar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini, squeezed dry
• 2 cups shredded carrot
• 1 apple, grated
• 3/4 cup raisins, soaked in hot water and drained (optional)

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr 20 mins


• lightly grease 18 muffin cups.
• sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
• place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. add mixture to rice flour mixture.
• beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. stir rice flour mixture into egg mixture until batter is just blended. fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. let batter rest for 30 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

healthier good old fashioned pancakes

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups nonfat milk
• 2 egg whites
• 2 tablespoons butter, melted

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• sift flour, baking powder, salt, and sugar together in a large bowl. make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
• heat a lightly oiled griddle or frying pan over medium-high heat. using approximately 1/4 cup for each pancake, pour or scoop batter griddle. brown on both sides and serve hot.

amazing whole wheat pizza crust

Ingredients

• Servings: 10
• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 2 hrs 45 mins


• in a large bowl, dissolve sugar in warm water. sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. tip dough out a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. place dough in an oiled bowl, and turn to coat the surface. cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• when the dough is doubled, tip the dough out a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. form into a tight ball. let rise for about 45 minutes, until doubled.
• preheat the oven to 425 degrees f (220 degrees c). roll a ball of dough with a rolling pin until it will not stretch any further. then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. when the circle has reached the desired size, place on a well oiled pizza pan. top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

buddy's and bubba's homemade dog food

Ingredients

• Servings: 10
• 2 chicken leg quarters
• 1 cup brown rice
• 1 pound ground beef
• 2/3 cup rolled oats
• 1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
• 2 cups frozen chopped broccoli, thawed
• 1 (15 ounce) can kidney beans - rinsed, drained and mashed
• 2 carrots, shredded
• 1 clove garlic, minced (optional)
• 1 cup cottage cheese
• 1/2 cup olive oil

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 15 mins


• place the chicken leg quarters in a large pot, and fill with enough water to cover by 1 inch. bring to a boil, then reduce heat to medium-low, cover, and simmer 40 minutes. remove the legs and allow to cool. strain and return the cooking liquid to the pot. once the legs have cooled. remove and discard the skin and bones; chop the meat, and set aside.
• stir the brown rice into the reserved chicken broth and bring to a boil. reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes. drain off any excess liquid, and add the rice to the bowl with the chicken.
• heat a large skillet over medium-high heat, and add the ground beef. cook and stir until the beef is crumbly and no longer pink, about 7 minutes. pour off any excess grease, and place the beef into the bowl. stir in the oats, spinach, broccoli, kidney beans, carrots, garlic, cottage cheese, and olive oil. store the dog food in resealable containers in the freezer. thaw the daily portions overnight in the refrigerator.

fresh veggie bagel sandwich

Ingredients

• Servings: 1
• 1 bagel, sliced in half
• 1 tablespoon coarse-grain brown mustard
• 1 leaf romaine lettuce
• 2 (1/4 inch thick) rings green bell pepper
• 4 slices cucumber
• 2 slices tomato
• salt and freshly ground black pepper to taste
• 2 slices red onion
• 1/2 cup alfalfa sprouts

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• spread mustard the cut sides of the bagel. layer the lettuce, green pepper, cucumber, and tomato on one half. season the tomato with salt and pepper. top with onion and alfalfa sprouts, then cover with the other half of the bagel.