“Leslie’s Tostados”

ANOTHER FAM FAV!!  Soooo good!!

1 yellow, 1 red, 1/2 blue and 1/2 green

Ingredients

1 pound lean ground turkey (or chicken)

1 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

1/2 tsp oregano

1/2 tsp sea salt

1/2 cup low-fat Tex-Mex shredded cheese

chopped cilantro or green onions for garnish (optional)

2 avocadoes

Salsa

Corn tostados

Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well.

Broil up corn tostados until crisp – then smear with avocado and salsa.  Add meat, cheese, and spinach – yummy!!

Tomato, Spinach, Egg Scramble

Yummy :)  Good even though I made it the night before and brought it for morning snack at work!

Ingredients:

2 eggs

1 cup spinach

¼ cup chopped tomatoes

Wheat toast

Scramble up some eggs and mix it all together and throw on a piece of bread.

Kale Salad with Cranberries, Almonds, and Goat Cheese

 Got this recipe from Mo, and SOOOO good!!!  Ross had it the next day even and said it still was really good, except all his coworkers were making fun of him for eating kale :)

Serves 4: 1 green, 1 blue, ¼ purple

Ingredients:

1/3 cup sliced raw almonds

2 tablespoons red wine vinegar

2 tablespoons orange juice

1 tablespoon Dijon mustard

1 teaspoon minced shallot

1 garlic clove, minced

Kosher salt

Freshly ground black pepper

2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise

1/3 cup dried cranberries

4 ounces goat cheese

Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season to taste with salt and pepper.

In a large bowl, toss the kale, toasted almonds, dressing and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.

Make Ahead

The almonds can be toasted and stored in an airtight container for up to a week. The dressing can be made and refrigerated for up to a week. 

Morocco Carrot Salad

Made this for the 21 day 3 day refresh - pretty good :)

Makes 1 serving  

Ingredients:
2 medium carrots, grated

½ teaspoon EEOO

2 teaspoon fresh lemon juice

2 tablespoons chopped fresh cilantro

½ clove garlic, chopped

1 dash ground cumin, paprika, cinnamon, salt, cayenne pepper

Combine carrots, oil, lemon juice, cilantro, and spices in a large bowl – mix well.

Let salad marinate, covered in fridge for 2-3 hours before serving.

Lasagna Skillet

This was AMAZING!!!  SO SO SO SO good!!  Ross and I licked our plates -- and so did Evan :)  So yummy!!!

Serves 4: 1 yellow, 1 red, 1 blue, ½ purple, 1 teaspoon

Ingredients 2 cups brown rice cooked 1 pound Italian turkey sausage ground 3 cloves garlic minced 2.5 cups marinara sauce jarred 1/2 teaspoon oregano ½ teaspoon Italian seasoning ½ cup low fat mozzarella cheese shredded ½ cup low fat ricotta cheese 4 teaspoons olive oil 4 basil leaves sliced

 

In a large skillet over medium-high heat, add 2 teaspoons of the olive oil.

Add the ground turkey sausage to the skillet and season with salt and pepper. As it cooks, break up into small pieces. Cook until browned, then drain any excess grease from the meat. Place the cooked meat onto a separate plate.

Add the other 2 teaspoons of olive oil to the skillet and add the garlic. Cook, stirring, until garlic has softened a bit. Approx 3-5 minutes.

 Add the turkey sausage back in with the garlic, and add the oregano and italian seasoning, stirring until combined.

 Add marinara sauce. Bring to a boil and then reduce to a light simmer. Allow the sauce and meat to simmer for about 10 minutes.

 Season your rice with salt and pepper. Do not skip this step or it’ll make for a bland dish. :)

 Add the rice to the sauce and meat mixture. Stir until thoroughly combined.

 Top with mozzarella cheese and place skillet into the oven on a low temperature broil. The goal is just to melt the cheese on top!

 Remove from the oven once cheese has melted and add dollops of the ricotta cheese before serving.

 Add basil sprinkled to the top of the dish!

Veggie Stir Fry

Made this for the 21 day refresh - so good!

Makes 1 serving  

Ingredients:
½ teaspoon olive oil

½ clove garlic

½ teaspoon grated fresh ginger

½ cup green beans

½ cup sliced fresh carrot

½ cup sliced fresh red bell pepper

¼ teaspoon sea salt

2 tablespoons organic veggie broth

Heat oil in medium skillet over medium heat; add ginger and garlic.  Cook 1-2 minutes.

Add green beans, carrot, pepper, salt, broth – cook for 5-7 minutes until veggies are crisp.

Chicken Spinach Burgers

1 red ½ green ¼ blue

First, throw this into a food processor:

4 oz. wilted spinach

1/2 small onion

1 clove of garlic

2 green onions, roughly chopped

then, stir this mixture into 1 lb. ground chicken  and add:

2 T. balsamic vinegar

2 t. soy sauce

1 t. lemon juice

1/2 t. chili powder

1/4 c. shredded cheddar cheese

Then, I added about 1/2 c. of Panko (NO EGG!), mixed it all together, and formed them into patties:

I refrigerated these for about 2 hours prior to dinner.  It allowed all the garlic and onion to release into the meat.  Also, the soy sauce and balsamic are super flavorful – more so after a few hours in the box.  You could grill or broil these, but I chose to cook them in my 10″ skillet.