Foodie Friday: Lemon Garlic Thighs

Serves: 8 servings

Ingredients

• ½ cup fresh lemon juice
• ¼ cup raw honey (or pure maple syrup)
• 1 Tbsp. Worcestershire sauce
• 6 cloves garlic, finely chopped
• 2 lbs. raw chicken thighs, boneless, skinless (about 8 thighs)
• Nonstick cooking spray
• ½ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• Lemon wedges (for garnish; optional)
• Fresh parsley sprigs (for garnish; optional)

Instructions

1. Combine lemon juice, honey, Worcestershire sauce, and garlic in a nonreactive dish. Add chicken; cover and marinate, in refrigerator, for 1 hour, turning occasionally.
2. Preheat oven to 425° F.
3. Remove chicken from dish, reserving marinade. Arrange in a shallow baking pan lightly coated with spray.
4. Pour reserved marinade over chicken. Season with salt and pepper.
5. Bake, basting the first 20 minutes with marinade, for 20 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear. Discard any leftover marinade.
6. Garnish with lemon wedges and parsley if desired.

Touchdown Tuesday: Chipotle Pulled Chicken

Total Time: 37 min.

Prep Time: 15 min.

Cooking Time: 22 min.

Yield: 4 servings, about ¾ cup chicken and ¾ cup slaw each

Ingredients:

½ cup apple cider vinegar, divided use

7 tsp. olive oil mayonnaise

2 Tbsp. finely chopped fresh cilantro

1 tsp. raw honey

½ tsp. celery seed

4 cups shredded cabbage (or half a small cabbage)

1 tsp. olive oil

½ medium onion, finely chopped

1 clove garlic, finely chopped

1 chipotle pepper in adobo sauce, chopped

2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)

½ cup barbeque sauce, no sugar added

3 cups cooked chicken breast, boneless, skinless, shredded

Preparation:

1. Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.

2. Add cabbage; mix well. Cover and refrigerate for 20 minutes.

3. Heat oil in large skillet over medium high heat.

4. Add onion; cook for 4 to 6 minutes, or until onion is translucent.

5. Add garlic; cook for 1 minute.

6. Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.

7. Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.

Foodie Friday: Almond Crusted Chicken Tenders

Total Time: 35 min.

Prep Time: 15 min.

Cooking Time: 20 min.

Yield: 4 servings

Ingredients:

2 Tbsp. raw honey

2 Tbsp. Dijon mustard

2 tsp. rice wine vinegar

Nonstick cooking spray (or olive oil cooking spray)

2 large eggs

2 Tbsp. water

1 lb. raw chicken breast tenders, skinless

1 cup whole wheat Panko bread crumbs (Japanese-style bread crumbs)

½ cup finely chopped sliced almonds

1 dash tsp. sea salt

1 dash tsp. ground black pepper

Preparation:

1. Combine honey, mustard, and vinegar in a small bowl; mix well. Chill.

2. Preheat oven to 425° F.

3. Line baking sheet with foil; lightly coat with spray.

4. Combine eggs and water in a medium shallow bowl; whisk to blend.

5. Soak chicken in egg mixture for 30 minutes, turning once; set aside.

6. Combine bread crumbs, almonds, salt, and pepper in a large resealable plastic bag; shake to combine.

7. Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.

8.Place chicken on prepared baking sheet. Bake for 18 to 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.

9. Serve with honey mustard dipping sauce.

Touchdown Tuesday: Buffalo Chicken Tenders Recipe

Total Time: 50 min.

Prep Time: 5 min.

Cooking Time: 15 min.

Yield: 4 servings

Ingredients:

4 Tbsp. hot pepper sauce (like Frank’s), divided use

2 Tbsp. white vinegar

1 tsp. garlic powder

1 tsp. paprika

1 dash cayenne pepper (to taste; optional)

1 lb. raw chicken tenders

¼ cup nonfat plain yogurt

1 Tbsp. crumbled blue cheese

4 medium celery stalks, cut into sticks

Preparation:

1. Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne in a small bowl; mix well.

2. Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.

3. Preheat oven to 375° F.

4. Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.

5. Combine yogurt and cheese in a small bowl; mix well. Set aside.

6. Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.

7. Serve chicken with dip and celery.

Turkey Chili

Total Time: 35 min.

Prep Time: 10 min.

Cooking Time: 25 min.

Yield: 6 servings

Ingredients:

1 tsp. olive oil

1 large onion, chopped

1 medium red bell pepper, chopped

1 medium yellow (or orange) bell pepper, chopped

1 lb. raw 93% lean ground turkey

1 (28-oz.) can chopped tomatoes

2 cans (15-oz. each) kidney beans, rinsed, drained

1 tsp. chili powder

½ tsp. sea salt

Crushed red peppers (to taste; optional)

12 Italian parsley sprigs, chopped

Preparation:

1. Heat oil in a large saucepan over medium-high heat.

2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.

3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned

4. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.

5. Divide chili into 6 serving bowls and garnish with parsley if desired.

Thanksgiving Countdown Day 2: Turkey Leftover Recipe & Holiday Survival Tip!

Happy Sunday! Hope you are enjoying time with your family and remembering all that you are blessed with. We are in the home stretch for another holiday preparation week and I know that you're probably busy making your shopping lists, planning your meals and making final arrangements to get your family home for the holiday.

Personally, I know my family always has a great dinner and they always send me home with leftovers but I never know what to do with them. So this year, I am on a mission to get creative with my meals and continue to enjoy the holiday food beyond the day.

Total Time: 1 hr. 20 min.

Prep Time: 20 min.

Cooking Time: 1 hr.

Yield: 6 servings, about 1 cup each

Ingredients:

1 tsp. olive oil

1 medium onion, chopped

1 medium carrot, chopped

4 oz. sliced mushrooms

2 cloves garlic, finely chopped

1 tsp. finely chopped fresh thyme

2¼ cups chopped roasted turkey breast (approximately 11 oz.)

1 Tbsp. whole wheat flour

½ cup low-sodium organic vegetable (or beef) broth

½ tsp. sea salt (or Himalayan salt), divided use

½ tsp. ground black pepper, divided use

½ cup frozen peas

Hot water

12 oz. Yukon gold potatoes, peeled, cut into cubes

½ small head of cauliflower, cut into florets

¼ cup reduced-fat (2%) milk, warm

1 Tbsp. organic grass-fed butter

Preparation:

1. Heat oil in large nonstick skillet over medium heat.

2. Add onion and carrot; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add mushrooms, garlic, and thyme; cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are soft and most of the liquid has evaporated.

4. Add turkey and flour; cook, stirring frequently, for 2 minutes.

5. Add broth, ¼ tsp. salt, and ¼ tsp. pepper; bring to a boil, stirring frequently.

6. Add peas; mix well. Place turkey mixture in a 2-quart baking dish. Set aside.

7. Preheat oven to 350° F.

8. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place potatoes in steamer basket; cook for 10 minutes.

9. Add cauliflower; cook for 8 to 10 minutes, or until potatoes and cauliflower are tender. Remove from heat.

10. Mash potatoes, cauliflower, milk, butter, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl with a potato masher until smooth. (Add additional milk if mixture is too dry.)

11. Evenly top meat mixture with potato mixture.

12. Bake for 15 to 20 minutes, or until heated through.

13. Serve immediately or cover and refrigerate for up to 4 days.

Variations:

Mashed Potatoes – Substitute 2 to 3 cups leftover mashed potatoes for potato, cauliflower, milk, and butter mixture.

Sweet Potatoes – Substitute 1½ lbs. sweet potatoes for potatoes and cauliflower

(21 Day Fix: 2 green, 1/2 red, 1/2 yellow, 1/2 tsp)

3.  Slow down your eating-Take time when you are eating. Your body is going to tell you when it's full and sometimes we tend to keep eating because the food is there. Put your fork down in between bites, drink water in between segments of your meal and listen to your body. Nothing is worse than the bloated feeling and guilt from overeating.

4. Load up your plate with veggies- This is my personal #1 at the holidays because veggies are always considered a "side dish." But I make the main portion of my plate from the veggie side dishes. Vegetables are packed with fiber, which helps keep you feeling full, so you can fill up on fewer calories and have less room for diet-blowing desserts. Fill three-quarters of your plate with veggies and the other quarter with a lean protein. Personally, I love eating salad, green beans, asparagus, sweet potatoes and peppers!

Need more accountability during the holidays or have personal health and fitness goals to achieve? Message me at ginamariefit@gmail.com. Or fill out the health and fitness focus group application below!

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Thanksgiving Countdown! Daily Leftover Recipe and Holiday Survival Tip

Happy Monday!!

Thanksgiving is just a few days away---> I know right the panic is starting to set in, you are wondering how you are going to get it all done knowing you have to work up until that day. But you can and will totally do this!

If you are like me, my family gives me a TON of leftovers and I am wondering what the heck am I going to do with all of these leftovers! This week I will share some fun recipes to utilize your turkey leftovers!

Turkey and Stuffing Egg Cups

Total Time: 43 min.

Prep Time: 15 min.

Cooking Time: 28 min.

Yield: 12 servings, 1 each

Ingredients:

Nonstick cooking spray

1 tsp. olive oil

½ cup finely chopped onion

½ cup finely chopped celery

1½ cups finely chopped roasted turkey breast (approximately 7 oz.)

3 cups leftover (prepared) stuffing

12 large eggs

Ground black pepper

Preparation:

1. Heat oven to 350° F.

2. Lightly coat a twelve-cup muffin tin with spray. Set aside.

3. Heat oil in medium nonstick skillet over medium-high heat.

4. Add onion and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

5. Add turkey and stuffing; cook, stirring frequently, for 1 to 2 minutes, or until well mixed.

6. Evenly press stuffing mixture into prepared muffin cups.

7. Crack an egg into each muffin cup. Season with pepper.

8. Bake for 18 to 22 minutes, or until eggs are set.

9. Let cups sit in pan for 10 minutes before removing them. Use a butter knife to gently separate each cup from the muffin pan.

Tip: Make sure you are using a whole-grain, lower fat prepared stuffing to make these delicious cups.

(21 Day Fix: 1/2 red and 1/2 yellow)

1.  Start with a Healthy Breakfast- Breakfast really is the most important meal of the day. If you start your day with a clean breakfast, your body is more nourished and you will be less likely to eat more throughout your day. I know being a busy professional that breakfast can be easy to skip in the morning rush. But I also know when I skip breakfast I feel hungry daily. My favorite breakfast 1 scoop chocolate Shakeology, 4 ounces almond milk, 6 ounces cold coffee, ice and blend

2. Eat frequently to stay on track-Just because it’s a time for celebration doesn’t mean it’s time to throw all you’ve learned out the window. If you’re eating clean now, that means you’re eating every three to four hours anyway. Eating frequent meals will help you to keep from overeating when you sit down to enjoy holiday meals.

Need more accountability during the holidays or have personal health and fitness goals to achieve? Message me at ginamariefit@gmail.com. Or fill out the health and fitness focus group application below!

Fill out my online form.

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Tastefully Thankful: Healthier Recipes for the Holidays

Holidays can always be a struggle....what do I make? Who is going to like it? How can I go about spreading health without being the person eating celery?

^^ I know last year I started to incorporate my healthy lifestyle into my holidays and people were actually really receptive AND most did not even know that I had made things just healthier versions.

So during this holiday season I will share with you healthier versions of holiday recipes!

Hope it helps bring your holiday stress levels down!

Roast Chicken Quarters, Tomatoes and Potatoes

Total Time: 1 hr. 15 min.

Prep Time: 20 min.
Cooking Time: 55 min.
Yield: 4 servings
Containers: 1 green, 1 yellow, 1 1/2 red

Ingredients: 
Nonstick cooking spray
4 (6-oz.) raw chicken leg quarters
¼ tsp. sea salt
½ tsp. ground black pepper
2 Tbsp. fresh lime juice
¼ cup low-sodium organic chicken broth
1 medium lime, sliced
6 fresh rosemary sprigs, leaves removed and chopped, stems discarded (reserve 2 whole sprigs)
4 medium Yukon gold potatoes, cut in half lengthwise
15 cherry tomatoes, cut in half
5 kumquats, cut in half (or 1 lemon, sliced)
6 fresh parsley sprigs, chopped

Directions:
1. Preheat oven to 450° F.
2. Place chicken in large oven-proof roasting pan lightly coated with spray.
3. Season with salt and pepper.
4. Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
5. Bake for 15 minutes.
6. Add potatoes, tomatoes, kumquats (or lemons), parsley, and rosemary sprigs; bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.
7. Remove skin before serving.

Easy To Make Meatloaf

Total Time: 1 hr. 15 min.
Prep Time: 15 min.
Cooking Time: 1 hr.
Yield: 6 servings

Containers: 21 Day Fix: 1/2 Green, 1 Red 1 Tsp

Ingredients:
1½ lbs. raw 95% lean ground beef (or turkey)
1 large egg
1 clove garlic, finely chopped
1 medium onion, chopped
¾ medium green bell pepper, chopped
1 medium celery stalk, chopped
½ cup all-natural tomato sauce
1 cup whole-grain bread crumbs
1 tsp. Dijon mustard
1 Tbsp. dried parsley
Sea salt and ground black pepper (to taste; optional)

Preparation:
1. Preheat oven to 350° F.
2. Combine beef, egg, garlic, onion, bell pepper, celery, tomato sauce, bread crumbs, mustard, and parsley in a large bowl. Season with salt and pepper if desired; mix well with clean hands.
3. Place mixture in loaf pan. Bake for 50 to 60 minutes or until cooked through.

Clam Chowder

Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 8 servings, approx. 1 cup each

Containers: 21 Day Fix: 1/2 yellow, 1/2 red, 1/2 green, 1 tsp

Ingredients:
5 tsp. olive oil, divided use
2 slices turkey bacon, chopped
1 medium onion, chopped
2 medium stalks celery, chopped
2 medium carrots, chopped
2 medium russet potatoes, peeled, cut into cubes
1½ tsp. finely chopped fresh thyme (or dried thyme leaves)
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1½ cups low-sodium organic vegetable broth
1½ cups clam juice
¼ cup whole wheat flour
1½ cups unsweetened almond milk
2 cups chopped clams

Preparation:
1. Heat 2 tsp. oil in medium saucepan over medium-high heat.
2. Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.
3. Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.
4. Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes.
5. Heat remaining 3 tsp. oil in medium saucepan over medium heat.
6. Add flour; cook, stirring constantly, for 2 to 3 minutes.
7. Add 1 cup of hot liquid from medium saucepan; whisk until well blended. Add this thickened mixture back to medium saucepan. Cook, stirring frequently, for 3 to 5 minutes, or until thickened.
8. Add almond milk and clams; cook, stirring frequently, for 3 to 5 minutes, or until thickened.

Enjoy!

Found via the Beachbody Blog

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Foodie Friday: Italian Style

Happy Friday. In honor of my grandfather, today's Foodie Friday is all about our favorite food-Italian food!

Candied Balsamic Tomatoes and Mozzarella Salad

INGREDIENTS

• 4 cups grape tomatoes
• 1 packet Stevia
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1 Tbsp balsamic vinegar
• 4 oz. fresh mozzarella cheese, drained and cut in small pieces
• 1/4 cup small fresh basil leaves, torn
• Cooking spray

INSTRUCTIONS

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add tomatoes to pan; cook 5 minutes or until tomatoes release juices. Sprinkle with Stevia, salt, and pepper; cook 2 minutes.
3. Drizzle with vinegar and cook about 30 seconds or just until vinegar evaporates.
4. Transfer tomato mixture to a serving bowl. Add mozzarella and basil, toss and enjoy!

- See more at: http://www.eat-yourself-skinny.com/2012/01/candied-balsamic-tomatoes-mozzarella-salad.html#zlrecipe-container

Tomato and Baby Bell Pepper Tarlets

INGREDIENTS

• 1 sheet frozen puff pastry dough, thawed
• 1/4 cup (1 oz) grated Parmesan cheese
• 2 Tbsp light mayonnaise
• 1 small garlic clove, minced
• 8 grape tomatoes, cut into 1/8-inch thick slices
• 3 baby bell peppers, cut into 1/8-inch thick rings
• 2 Tbsp fresh thyme leaves

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Unfold dough and place on a work surface lightly dusted with flour. Roll gently into a 10 x 9-inch rectangle. Cut dough into 20 rectangles and prick each dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper. Chill about 10 minutes.
3. Combine cheese, light mayo and garlic, stirring well. Spread a scant 1/2 teaspoon cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings.
4. Bake 400 degrees F for about 15 minutes or until dough is lightly browned. Remove from oven and sprinkle evenly with thyme. Enjoy!

- See more at: http://www.eat-yourself-skinny.com/2012/01/tomato-and-baby-bell-pepper-tartlets.html#zlrecipe-container

Baked Ziti

Ingredients

• 1 lb gluten free or whole wheat ziti pasta, cooked
• 1½ lbs lean, ground turkey
• 1 tbls olive oil
• 1 tbls dried basil
• 1 tsp dried oregano
• 2 tbls garlic powder
• ¼ cup dried onion (or 1 tbls onion powder)
• 1 tsp chili powder
• 1 tsp honey
• ½ cup water
• 1 (15 ounce) can tomato sauce
• 4 oz garlic & herb goat cheese

Instructions

1. Preheat oven to 350F. While the pasta cooks, in a large skillet, cook the turkey meat over medium high heat.
2. Drain any fat from the pan and add in basil, oregano, garlic powder, dried onion, chili powder, honey, water, and tomato sauce. Let simmer for 5-10 minutes to let flavors blend. Stir in goat cheese until blended.
3. Drain pasta and add to the cooked meat sauce and mix well. Transfer to a baking dish and bake at 350F for about 15 minutes or until hot and bubbly.
4. ©Around My Family Table