I’ve been attempting to do this 21 Day Challenge to eat healthier, and incorporate healthy natural foods into my diet. When I cook dinner at home it’s easy to plan out healthy meals each week. You may think how can pasta be healthy, but this turkey spaghetti with roasted tomatoes probably has about half the carbs and calories as a normal plate of pasta.
I started substituting ground turkey in almost every dish that called for ground beef. I made a similar version of this dish for my parents and brothers friends, and after all their skepticism they didn’t have much to say after they ate it. I also like swapping regular spaghetti for whole grain. Now there are some that taste quite terrible, but try a few different ones to see which satisfies your taste buds. Small changes like these can make a huge difference in your diet!
- 1 lb ground turkey
- 1 small box of whole grain or whole wheat pasta
- 1 package cherry tomatoes
- 1 can diced tomatoes
- Parmesan cheese
Preheat oven to 400 degrees. In a small baking dish coat the tomatoes in olive oil, salt and pepper. Bake for about 20 minutes or until they start to burst. Bring large pot of water to boil. While water is boiling start to cook ground turkey. Cook pasta as directed on package. Once turkey is cooked through drain the can of diced tomatoes and add to ground turkey. Be sure to drain off your ground turkey too! Combine pasta with ground turkey and tomatoes then add the cherry tomatoes. Garnish with parmesan and basil.
Once you make this simple, yet delicious breakfast dish believe me anyone and everyone you’ve made it for will be asking for it at every gathering you have from here on out.
The recipe is originally from Cooking Light magazine, and I’ve listed the recipe exactly as is below. However, I like mixing it up every once in a while. If you like spicy add a few extra jalapeños and pepper jack cheese. Or if you want a more savory dish try it with mozzarella, tomatoes and basil. I’ve even tried a healthier version with turkey sausage and a whole wheat pizza crust. No matter which way you choose to enjoy this dish I promise it will be a hit!
• 1 pre made pizza crust
• 5 eggs
• 1 package Jimmy Dean breakfast sausage
• 1 package cheddar or Colby jack shredded cheese
• 1 small onion diced
• 1 jalapeño diced
• 1 tbs olive oil
Preheat oven to 400 degrees. Heat olive oil in a large skillet and sauté onion for about 3-4 minutes. Remove onion from skillet and place to side. Add sausage to skillet and cook until done. Be sure to chop it up into little pieces. Remove sausage and place to side. Add eggs to skillet and scramble. Once scrambled add onion and sausage back to pan. Add diced jalapeño (don’t forget to remove the seeds!) and mix everything together. On a large baking sheet spread out pizza crust. Add 1/2 cheese to pizza crust followed by egg and sausage mixture. Then sprinkle rest of cheese on top. Fold each side over top of mixture and pinch together to form into log. Bake for 20 minutes or until golden brown.
Anytime I make dinner for my boyfriend he covers the dish with Sriracha (he could drink it out of the bottle if I let him) so when I came across this spicy egg salad recipe in the August issue of Cooking Light I just had to make it. We don’t always see eye-to-eye when it comes to spicy dishes though. I like a little kick with certain dishes, but I don’t want my mouth to be on fire for the rest of the day. This egg salad recipe is the perfect balance for both spicy and non-spicy lovers. It’s a simple summer lunch recipe, full of flavor that you can easily prepare at the beginning of the week and enjoy for a few days. It would also be a great dish for brunch with your girlfriends!
- 8 hard boiled eggs, peeled and chopped
- 2 tablespoons low fat mayo
- 1 tablespoon plain fat-free greek yogurt
- 1 1/2 teaspoons Sriracha (or to your liking)
- 1/2 medium purple onion, chopped
- 1/2 cup chopped spinach (you can also omit and just use lettuce on the sandwich)
- salt and pepper
Combine mayo, greek yogurt, Sriracha, purple onion and spinach in a medium bowl. Add hard boiled eggs and gently mix together.
Happy 4th of July!! No 4th of July would be complete in my family without Strawberry Pop Cake. Not one single person who has ever celebrated the 4th of July with us has disliked this cake. It’s seriously that good.
- 1 box yellow cake mix
- 1 small package strawberry jello (3oz)
- 1 can strawberry pop
- 1 1/2 cups boiling water
- 1 small package vanilla pudding mix (3oz)
- 1 Cool Whip lite
- 1 cup milk
Bake cake mix as directed on box. Let cool completely. Mix strawberry jello and boiling water in small bowl. Add strawberry pop and set aside. Once cake is cooled poke several holes throughout the cake with a fork or meat fork. Slowly pour strawberry jello mixture over entire cake. Mix vanilla pudding with milk and Cool Whip then spread evenly over cake. Top with blueberries and sliced strawberries on icing and enjoy!
The Fourth of July in my family means food, family, friends and more food! Each year we spend the entire week at the lake for the Fourth of July. It’s by far my favorite holiday of the entire year. We spend the actual 4th of July on the boat celebrating and eating in style. Fireworks and food are always in abundance with our crew at the lake. We have a group of about 20 people and each night of the week we rotate houses for dinner. This year I decided to make a few of my favorite simple summer salads for everyone to enjoy. Find the recipes below:
Roasted Corn and Avocado Salad
- 3 ears of corn (shucked)
- 1 large avocado
- 1 small can kidney beans
- 15 small cherry tomatoes
- 1 small white onion
- 1 lime
Grill the corn until slightly charred then cut corn off the cob into a medium bowl. Slice and dice the avocado, tomatoes and onion. Add to bowl with the corn and beans. Add cilantro and squeeze the lime over everything. Mix up and let sit over night.
Asparagus and Cheese Tortellini Pasta Salad
- 1 small bunch asparagus
- 1 package cheese tortellini
- 10 cherry tomatoes
- 1 package prosciutto
- 1/2 block pepper jack cheese
- 2 tbs Italian dressing
Cook tortellini as directed on package and set aside. Cook asparagus about 5 minutes in boiling water then put in ice bath. Cut asparagus into quarters and dice the cherry tomatoes. Cut the cheese into cubs. Tear prosciutto into small bite size pieces. Mix everything together in a large bowl and add the 2 tablespoons of Italian dressing.
I hope you and your family enjoy these as much as mine does!