Cauliflower Rice with Ground Turkey

20-Minute Spicy Cauliflower Rice With Ground Turkey 

A super easy spicy cauliflower rice recipe with ground turkey, spices and vegetables. Delicious, simple healthy dinner idea that you'll want to make again and again and again! 

PREP TIME 7 minutes 

COOK TIME 13 minutes 

TOTAL TIME 20 minutes 

Ingredients 

6oz/180g ground turkey 

3 cups cauliflower rice (about 1 small head) 

1 carrot, chopped 

1/2 red bell pepper, chopped 

½ tsp turmeric 

2 tsp paprika 

1 tsp cumin 

1 tbsp pickled Jalapenos 

½ tsp black pepper 

1 tsp crushed red pepper flakes 

½ tsp coriander 

2 tbsp olive oil 

4 cloves garlic, minced 

salt 

optional: freshly chopped herbs like cilantro or parsley 

Instructions 

1. Cook the turkey with some water (about ⅓ cup) in a pan at medium-high, keep it covered and cook for 4-5 minutes. 

2. Add in the spices: turmeric, crushed red pepper flakes, black pepper, coriander, cumin, 1 tsp of paprika and one garlic clove. Stir uncovered for 2-3 minutes or until any extra water has evaporated. 

3. Reduce heat to medium and stir in the carrot and bell pepper. Add the cauliflower rice, 1 tbsp olive oil, the other tsp paprika, some salt and stir. Then cover and cook for 3-4 minutes for the flavors to combine. 

4. Take the lid off and stir in the other garlic cloves, jalapeno and another tbsp olive oil. Stir like this for 2 more minutes and then serve! 

Notes Meal prep option: This recipe makes 2 servings, so if you decide you want to meal prep it, I suggest doubling the recipe. 

Nutrition Information: YIELD: 2 SERVING SIZE: 1 Amount Per Serving: CALORIES: 443 TOTAL FAT: 31g SATURATED FAT: 6g TRANS FAT: 0g UNSATURATED FAT: 22g CHOLESTEROL: 95mg SODIUM: 498mg CARBOHYDRATES: 18g FIBER: 7g SUGAR: 6g PROTEIN:

Turkey Taco Zucchini Boats

 

Taco Stuffed Zucchini Boats

PREP TIME:15 mins

COOK TIME:1 hr

TOTAL TIME:1 hr 15 mins

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!

Ingredients

• 4 medium (32 ounces zucchinis, cut in half lengthwise)
• 1/2 cup mild salsa
• 1 lb 93% lean ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt (or to taste)
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion (minced)
• 2 tbsp bell pepper (minced)
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese
• 1/4 cup chopped scallions or cilantro (for topping)

Instructions

• Bring a large pot of salted water to boil. Preheat oven to 400°F.
• Place 1/4 cup of salsa in the bottom of a large baking dish.
• Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
• Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
• Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
• Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
• Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
• Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
• Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
• Top with scallions and serve with salsa on the side.

Ultimate Portion Fix: 2G, 1R, 1B

Serving: 2halves, Calories: 269kcal, Carbohydrates: 16.5g, Protein: 29g, Fat: 11.5g, Saturated Fat: 4.5g, Cholesterol: 87.5mg, Sodium: 764.5mg, Fiber: 5g, Sugar: 7g

Insanity Asylum Volume 1, Day 1 Meals

I had the bagel with peanut butter and ate half the strawberries for breakfast. I drank my shakeology mid morning for a snack and then finished the strawberries from breakfast. I ended up not being able to eat my lunch but always carry a healthy protein bar with me so I had that in the early afternoon. When I got home from work I had some plain greek yogurt with blueberries mixed in. Dinner was delicious and so low in calories!!! Here are the recipes:

21 Day Fix Turkey Meatballs

Ingredients:
Nonstick cooking spray
2 lbs lean ground turkey
Sea salt, parsley, paprika and garlic powder to taste
1 large egg, beaten
2 cups rolled oats
4 tbsp. tomato sauce

Directions:
Preheat oven to 400 degrees.
Coat a baking sheet with nonstick spray.
In a large bowl, mix together the raw turkey meat, seasonings, egg, oats and tomato sauce. Roll in to 1 inch balls and place them on the sheet.
Bake for about 20 minutes or until no longer pink inside.

Nutrition info:
Calories: 43 per ball
Fat: 2 g
Carbs: 1.3 g
Protein: 5.5 g
Fiber: 0


Cauliflower Mashed Potatoes

Ingredients:
Two fresh heads of cauliflower

Directions:
Rinse cauliflower to remove any dirt. Take a knife and chop the cauliflower into smaller sections and away from the center brine. Remove any greenery. Drop the cauliflower chunks into a large pot of boiling water. Cover.
Keep checking it for softness every 15 minutes. If a fork easily slides through it, then it's ready. Make sure you don't take it out before it's finished or it will be chunky with hard pieces. Use a mixer or food processor and blend until smooth. Add sea salt and pepper to taste.

Nutrition Info:
Calories: 27 for a one cup serving
Fat: 0
Carbs: 5 g
Protein: 2.1 g
Fiber: 2.7 g

Turkey, Black Bean & Pumpkin Chili

Turkey, Black Bean & Pumpkin Chili
 Makes 10 servings

•2 tablespoons olive oil
•1 medium onion, chopped
•1 medium sweet yellow pepper, chopped
•3 garlic cloves, minced
•2 cans (15 ounces each) black beans, rinsed and drained
•1 can (15 ounces) solid-pack pumpkin
•1 can (14-1/2 ounces) Hunt's® Diced Tomatoes, undrained
•3 cups chicken broth
•2-1/2 cups cubed cooked turkey
•2 teaspoons dried parsley flakes
•2 teaspoons chili powder
•1-1/2 teaspoons ground cumin
•1-1/2 teaspoons dried oregano
•1/2 teaspoon salt
•Cubed avocado and thinly sliced green onions, optional

 1. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
 2. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).

Creamy Turkey Vegetable Soup

CREAMY TURKEY-VEGETABLE SOUP

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This is a great, satisfying soup, perfect for a chilly night. This also makes the best of leftover turkey! Chicken can be substituted for the turkey for an equally delicious soup.

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1 small onion, diced

2 tbsp. butter

2 cups water

2 chicken bouillon cubes

2 cups diced cooked turkey

1/2 cup chopped celery

1-1/2 cups diced potatoes

1 cup diced carrots

2-1/2 cups milk

2 tbsp. flour

1 tsp. salt

1/2 tsp. pepper

.

1. Saute onion in butter until translucent. Add water, bouillon cubes, turkey and vegetables. Cover and boil gently until vegetables are tender.

2. Add a small amount of milk to the flour, stirring until mixture is smooth. Add remaining milk, salt and pepper.

3. Stir milk mixture into soup. Simmer, stirring occasionally, until soup thickens slightly. Remove from heat and serve. Yield: 4-6 servings.

Turkey Tetrazzini

TURKEY TETRAZZINI

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1 package (7 ounces) spaghetti

2 cups turkey or chicken broth

2 cups half and half or milk

1/2 cup flour

1/4 cup butter

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. chicken bouillon granules

1/2 cup grated Parmesan cheese

1 cup shredded Cheddar cheese, divided

2 cups cooked, cubed turkey

3/4 cup frozen peas and carrots

1/4 cup sliced almonds

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1. Cook spaghetti as directed on package. Rinse with cold water and drain; set aside.

2. Preheat oven to 350º.

3. Mix broth, half and half, flour, butter, salt, pepper and chicken bouillon granules in a 3-quart saucepan. Heat to a boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in Parmesan cheese and 1/2 cup Cheddar cheese.

4. Stir in spaghetti, turkey, peas and carrots and almonds. Spread in an ungreased 2-quart casserole dish. Sprinkle with remaining Cheddar cheese.

5. Bake, uncovered, 25 to 30 minutes or until hot and bubbly. Yield: 4-6 servings.