Ingredients:

2 large cucumbers
1 8oz container ricotta (drained)
zest and juice of 1 lemon
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp fresh dill

Preparation:

1. Cut the cucumber into 1 inch slices, and carefully hollow out the center (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
2. Place the ricotta in a medium bowl and mix in the lemon zest, lemon juice, garlic powder, black pepper and dill. Adjust seasoning to taste.
3. Spoon a little seasoned cream into each cucumber cup, about 1 teaspoon per cup.
4. Cut the smoked salmon into 1-inch long thin strips and place one slice of salmon on top of ricotta cream.
5. Keep refrigerated and serve shortly after you assemble them

Brenda

Turkey Chili

This chili is a staple at our house during the fall and winter months. I sometimes double or triple the recipe and cook it in 2 or 3 large pots at once, then separate the chili into quart-sized containers and freeze them for a quick go-to meal on a busy day. Don't be afraid to play with the "heat!" Experiment with hot sauce instead of cayenne or even BBQ sauce for a mild flavor. This is a great recipe to make for parties and tailgating. It's got a lot of flavor and really hits the spot on a cold day!

21 Day Fix: 1 GREEN 1 RED 1 YELLOW

Ingredients

4 tablespoons extra-virgin olive oil
2-3 garlic cloves minced
1 large onion, chopped (or use chopped leeks for a milder flavor)
3 pounds ground turkey
4 tablespoons chili powder
2 tablespoon cumin
1 tablespoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
1/2 - 1 teaspoon cayenne pepper (to taste)
4 cups chopped peppers, any color combination, red, green, yellow, orange, sweet or hot
1 (28-ounce) can tomato sauce
3 (14-ounce) cans dark red kidney beans
1 (8-ounce) can sliced black olives (optional)
2 cups corn kernels, optional

1. Heat extra virgin olive oil in a large pot over medium heat. Add garlic and onion and cook until onion is translucent (about 3 minutes).
2. Add turkey and stir until turkey is cooked through. Add next 8 ingredients (chili powder through cayenne pepper) and mix thoroughly. Add chopped peppers, cover and let cook for 5 minutes until peppers are tender.
3. Add the remaining ingredients and simmer on low for 1 hour to let the flavors come together. Or place in a crock pot on low for desired amount of time.

Brenda

Peach Almond Crisp (gluten free)

A delightful summer dessert that's quick and easy to prepare. It tastes great with fresh peaches but you could substitute other fruit like berries, apples, or pears.

Apple Almond Crisp version:
Use sliced apples tossed with cinnamon and 2 tb brown sugar in place of apples.

Ingredients:

6 Ripe peaches sliced
Juice of 1/2 lemon
2 TB brown sugar
1 c Almond flour
1 c oats
1/2 c chopped almonds or other nuts
1/2 c honey
4 Tb coconut oil
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Instructions:

Preheat oven to 350. Toss sliced peaches, lemon juice and brown sugar together and set aside.

Mix almond flour, oats, almonds, honey, coconut oil and vanilla together until it becomes a sticky, thick batter like cookie dough.

Place peaches in the bottom of a greased baking dish and top with spoon fulls of batter.
Place in the preheated oven and bake for 30 minutes or until topping is golden brown and peaches are bubbling.

Serve warm with ice cream or fresh whipped cream.
Enjoy!

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Herb Chicken

Chicken breast doesn’t have to be boring. This version made with parsley, rosemary, and lemon zest has tons of fresh flavor. Any fresh herbs can be used in this recipe. Try substituting the rosemary with basil, tarragon, or oregano. Leftover portions taste excellent on top of a salad.

Total Time: 25 min.
Prep Time: 15 min.
Cooking Time: 10 min.
Yield: 4 servings

Ingredients:

¼ cup finely chopped Italian parsley
3 fresh rosemary sprigs, leaves removed and finely chopped, stem discarded
2–3 tsp. finely chopped lemon peel (about 1 lemon)
Sea salt and ground black pepper (to taste; optional)
4 (4-oz each) raw chicken breasts, boneless, skinless
1 Tbsp. olive oil

Preparation:

1. Preheat grill or broiler on high.
2. Combine parsley, rosemary, and lemon peel in a small bowl; mix well.
3. Add salt and pepper if desired. Set aside.
4. Brush chicken with oil; rub herb mix onto both sides of the chicken. Let sit for 5 minutes.
5. Grill or broil chicken for 5 minutes on each side, or until chicken is no longer pink in the middle.

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Garlic Basil Shrimp with "Zoodles"

Zucchini noodles, sometimes called “zoodles”, can be made with a vegetable peeler, a mandolin, or a Spiralizer. Their pasta-like texture is a perfect base for all sorts of sauces and toppings, and they're the perfect gluten free answer to pasta. Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. I'm getting hungry just thinking about this recipe!


Course: Main Dish
Categories: Fish
Source: from Beachbody blog
Preparation time: 10 mins
Cooking time: 10 mins

Ingredients

5 medium zucchini
1 Tbsp. olive oil
8 oz. raw medium shrimp, peeled, deveined
6 cloves garlic, crushed
¼ cup prepared pesto
4 fresh Italian parsley sprigs, finely chopped
5 fresh basil leaves, finely chopped
Sea salt and ground black pepper (to taste; optional)
4 Tbsp. sliced raw almonds

Directions

1. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
5. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
6. Add parsley and basil; toss gently until blended.
7. Season with salt and pepper if desired.
8. Divide zucchini among 4 plates; top evenly with shrimp mixture.
9. Garnish each serving with 1 Tbsp. almonds.

Tip: Zucchini can also be sliced with a Spiralizer or on a mandolin; adjust to a very thin slice

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Frozen Berry Cheesecake Bites (Cleaned up)

Frozen Berry Cheesecake Bites (Cleaned up)

This is a cleaned-up version with a decadent cheesecake taste. The picture shows much larger "real cheesecake" bites but these frozen little morsels are easier to eat and are the perfect treat on a hot summer afternoon.

Course: Dessert
Preparation time: 20 mins

Ingredients

For the Crust:

1 1/2 C Graham Cracker Crumbs or Pretzel Crumbs (I use gluten free)
1 TB Brown Sugar
3 TB Coconut Oil

For the Cheesecake:

1 1/2 C Low Fat Ricotta
1/2 C Non Fat Greek yogurt
3 TB Honey
1 tsp Vanilla Extract
2 tsp Lemon Zest

Fresh Berries cut into bite sized pieces for topping

Directions

Mix ingredients for crust and press about 1TB into the bottom of 24 - 30 mini muffin molds. They can be unlined.

Then mix cheesecake batter and spoon about 2TB in each mold.

Top with assorted berries and place mini muffin trays in the freezer and freeze 6-8 hours or overnight.

Remove from freezer and let sit a room temperature for 15 - 20 minutes. Turn the trays upside down to remove the bites.

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