Slow Cooker Turkey Meatballs

Turkey is a great lean substitute for beef. You can make burgers, sloppy joes, and of course meatballs. Using a slow cooker really allows all of the flavors to be absorbed and keeps the meat moist. The best thing about a slow cooker is that you can leave it on for hours, even if you need to leave for work or run errands. This makes a very easy guilt free weeknight meal!

 

Take your ground turkey meat and roll it into 12 small meatballs. You can add in some chopped onion and garlic into the ground turkey for even more flavor in every bite! Place the turkey meatballs in your slow cooker and pour in the 2 cans of tomatoes. I used diced tomatoes and stewed tomatoes with onion, celery, and green pepper but you can use any canned mix you prefer. Chop up some onion and fresh garlic and stir it into the slow cooker. Cover and cook on low for 7-8 hours, or on high for 4 hours. Serve over spaghetti squash, or your favorite low carb pasta, and enjoy!

 

Makes 2-4 Servings

Recipe:
4 Oz Ground Turkey Meat
1 14.5 Oz Can Diced Tomatoes
1 14.5 Oz Can Stewed Tomato (Your favorite mix)
2 Garlic Cloves, Chopped
1/4 Small Red Onion, Chopped

Pumpkin Ravioli

Pumpkin ravioli seems to be a favorite seasonal dish for restaurants in the fall. Why bother spending $20 on a dish that you can make at home? My version is both dairy free and guilt free. This is extremely easy to make and your taste buds and wallet will thank you!

 

If you're using fresh roasted pumpkin, make sure to puree until smooth. For a simpler version, use canned pumpkin puree. Scoop the pumpkin puree into a bowl and season with salt, pepper, onion powder, garlic powder, and cayenne pepper (optional). Feel free to use your choice of seasonings or make sweet pumpkin ravioli by using cinnamon and stevia. Once the seasonings are mixed in with the pumpkin puree, place a tablespoon of the filling onto the corner of each wonton wrapper. Wet the edges of the wonton with water and fold over. Cook on a gentle boil for 5-7 minutes. Serve with your choice of sauce, like marinara or penne alla vodka, and enjoy!

 

Makes 6-8 Servings

Recipe:
1 15 Oz Can Pumpkin Puree
40 Wonton Wrappers
Season to taste with salt, pepper, onion powder, garlic powder, and cayenne pepper (optional)

*Boil for 5-7 minutes.

Healthy Mini Pot Pies

Chicken pot pie is without a doubt the most amazing comfort food out there. The flaky crust, warm chicken, hearty vegetables, and thick sauce makes for a perfect combination. I replaced the crust with wonton wrappers, still allowing for a bit of flakiness, without all the guilt! I also replaced the typical peas and corn with green and yellow peppers for less starch and more Vitamin C. These adorable bite sized pies are great for portion control. Make as horderves or as a meal that everyone will love!

  

Preheat the oven to 425 degrees. Spray each wonton wrapper with cooking spray and place in a muffin tin. Season two chicken breasts with salt, pepper, onion powder, and paprika. Cover and roast for about 25 minutes. While the chicken is in the oven, start to cook the vegetables. In a skillet, heat up your chopped carrots and onion with Pam Spray. After about 5 minutes, stir in your minced garlic and roasted yellow and green peppers. Season with paprika, turmeric, curry, salt, pepper, and onion powder. In a separate bowl, mix together the chicken broth and cornstarch.

  

Once the chicken is cooked, let it cool and then shred. Lower the oven temperature to 350 and add the shredded chicken into the pan with the veggies. Next, stir in the chicken broth and corn starch mixture. Stir for about 2-3 minutes, until thickened. Fill each wonton wrapper with the mixture and place in the oven for 12 minutes, until wonton wrappers are golden brown. Make sure to freeze the leftovers, if there are any of course. Serve warm and enjoy!

  

Makes 12

Recipe:

2 Muffin Tins
12 Wonton Wrappers
2 Chicken Breasts, Roasted and Shredded
1 Large Carrot, Diced
1/2 Small Red Onion, Chopped
1/2 Yellow Pepper, Roasted and Diced
1/2 Green Pepper, Roasted and Diced
2 Garlic Cloves, Minced
1 Cup Chicken Broth
4 Tsp Cornstarch
1/8 Tsp Turmeric and Curry
1/4 Tsp Paprika
Season to taste with salt, pepper, and onion powder

*Roast chicken at 425 degrees for 25 minutes. Lower heat to 350 and cook mixture in wonton wrappers for 12 minutes.

Guilt-Free Mini Pumpkin Pies

Pumpkin pie is one of the best autumn desserts, but the amazing sugary flavor often makes it difficult to stop after just one slice. These mini pumpkin pies are a healthier version that are portion controlled. Make for family and friends, and freeze the leftovers for yourself!

  

First, preheat your oven to 425 degrees. In a bowl, mix together the pumpkin puree, egg, egg white, stevia, and spices. Once combined, stir in the evaporated milk (mixture will be very liquidy). Pour mixture into mini pie crusts and bake. After 15 minutes, reduce heat to 350 and continue baking for another 40 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for an hour. Top with fat free whipped cream and enjoy!

  

Makes 12 Servings

Recipe:
2 Packages of Keebler Mini Graham Cracker Pie Crusts (6 in each)
1 15 Oz Can Pumpkin Puree
1 12 Oz Can Fat Free Evaporated Milk
1 Egg
1 Egg White
18 Packets Stevia (Or 3/4 Cup Sugar/Sweetener)
1/4 Tsp Salt
1/2 Tsp Ground Cinnamon
1/2 Tsp Pumpkin Pie Spice
Fat Free Whipped Cream (Optional)

*Bake at 425 for 15 minutes. Turn heat down to 350 and bake for another 40 minutes, or until toothpick comes out clean. Let cool for 1 hour.

Cauliflower Alfredo Sauce

My favorite pasta dish has always been Fettuccine Alfredo. Unfortunately, the amazingly creamy alfredo sauce is extremely fattening. This cauliflower alfredo sauce is 100% dairy and guilt free!

 

Chop and steam the cauliflower for about 10 minutes, until easily pierced with a fork. Put in a blender and add the unsweetened almond milk and minced garlic. Next, add in the olive oil and lemon juice and blend until smooth. Now, add in the spices and blend again. Serve over your choice of low carb pasta (I like shirataki noodles), or use as spread for sandwiches.

Makes 1 Serving

Recipe:
1 Cup Cauliflower
1/4 Tsp Olive Oil
1 Tsp Lemon Juice
1 Tbsp Unsweetened Almond Milk
1/2 Clove Garlic, Minced
Season to Taste with Garlic and Onion Powder, Salt, and Pepper

Pumpkin Soup in Butternut Squash Bowl

Tis the season for all things squash and pumpkin. The change in weather has been making me want soup. This is a very filling and satisfying meal which is completely guilt free! Roast the squash in advance for a quick dinner.

          

Preheat your oven to 400 degrees. Cut off the bottom section of your squash, about 2/3 of the way down. Scrape out the seeds, reserving some for roasting, and place on a baking sheet. Season with salt, pepper, garlic powder, and cayenne pepper. Roast for about 45 minutes, until easily pierced with a fork. For a simple and quick pumpkin soup, simply mix canned pumpkin purée with your choice of broth or water. Season with salt, cayenne pepper, curry powder, pumpkin pie spice, and cinnamon. Pour soup into your squash bowl and garnish with sesame seeds and some roasted butternut squash seeds. Serve warm and enjoy!

Makes 1 Serving

Recipe:

For the Squash:

1 Bottom of Butternut Squash, Seeds

Removed

Season to taste with salt, pepper, garlic powder, and cayenne a pepper

For the Soup:

1 Cup Broth or Water

1/3 Cup Canned Pumpkin Puree

1/8 Tsp Salt, Curry Powder, Cayenne Pepper

Pinch of Pumpkin Pie Spice and Cinnamon

1 Tsp Sesame Seeds

Handful of Butternut Squash Seeds

*Roast squash and seeds at 400 degrees for 45 minutes

Immune Boosting Salad

Salad doesn't always have to be just plain lettuce with dressing. Keep salads exciting by mixing it up a bit. This salad uses kale and spinach, which are both high in iron, Vitamin K, and antioxidants. This salad uses avocado as the dressing, which is high in fiber, healthy fats, and Vitamin K. Using bok choy in this dish also adds Vitamins A and C. This is a great meal to have when you're starting to feel a little sick to give your body some extra strength.

          

Preheat your oven to 400 degrees and roast your brussels sprouts and cherry tomatoes for about 20 minutes. Meanwhile, wash your baby kale and spinach and massage your avocado into the leaves. Next, sautee some green beans and thinly slice your red onion, cucumber, and bok choy. Once your veggies are roasted, combine all ingredients and season with fresh squeezed lemon juice, salt, and crushed red pepper. Serve and enjoy!

Makes 1 Serving:

1/2 Cup Baby Kale

1/2 Cup Spinach

1/4 Avocado

1/3 Cup Green Beans

1/3 Cup Cherry Tomatoes

1/4 Cup Brussels Sprouts

1/4 Cup Bok Choy

1/4 Small Red Onion, Thinly Sliced

1/8 Small Cucumber, Thinly Sliced

1 Tsp Fresh Lemon Juice

Season with salt and crushed red pepper

*Roast cherry tomatoes and brussels sprouts at 400 degrees for 20 minutes