Weekly Meals

February 23, 2018

Hey there!

 

I've found myself looking forward to recipe planning and cooking a lot lately and thought I'd share some meals that are both healthy and delicious! These meals serve 2 people.

 

1. TURKEY BURGERS

 

In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F

 

FRIES: ALEXA'S SWEET POTATO FRIES.

 

 

 

2. HEALTHY POTATO CHICKEN CASSEROLE (got the recipe from: https://feastingnotfasting.com/chicken-potato-casserole/)

 

 

  • 1½ lbs. chicken breasts, cut into 1" cubes

  • 1½ lbs. yellow potatoes, cut into ½" pieces

  • 2 cups broccoli, chopped

  • 2 red peppers, seeds removed and cut into 1" pieces

  • 1 cup onion, cut into 1" pieces (use outer, larger rings of onion for this)

  • 1 head garlic, cloves separated and skin removed; cut larger cloves in half*

  • 3 Tbsp. olive oil

  • cheese of choice + seasonings.

     

  1. Preheat oven to 425 degrees F. Spray baking dish with cooking spray or rub with additional oil.

  2. Use a kitchen towel or paper towels to dry chicken and vegetables off and absorb excess moisture.

  3. Place chicken, potatoes, red pepper, onion slices, and garlic into prepared baking dish and drizzle with 3 Tbsp. oil.

  4. Add paprika, salt, pepper, and red pepper flakes and rub in with hands to coat evenly.

  5. Place in preheated oven and bake for 30-40 minutes, stirring once half way through.

  6. Remove from oven and sprinkle with cheese. Turn oven to broil and cook for 2-3 minutes until cheese is melted. Sprinkle with parsley and serve.

     

     

3.  HEALTHY CHICKEN ALFREDO (Recipe from: https://diethood.com/skinny-chicken-fettuccine-alfredo-sauce/)

 

Ingredients
  • 3 to 4 prepared chicken breasts

  • 8- ounces whole wheat fettuccine pasta , cooked

  • 3 tablespoons olive oil

  • 2 garlic cloves , minced

  • 3 tablespoons flour

  • 1 cup fat free, low sodium chicken broth

  • 1/2 cup grated parmesan cheese

  • 1/2 cup nonfat plain yogurt (you can also use 1% milk in place of the yogurt)

  • 1/2 teaspoon dried parsley

  • salt and fresh ground pepper , to taste

  • basil ribbons , for garnish

  1. Cook pasta according to the directions on the box; set aside.

  2. Heat olive oil in a skillet over medium-high heat.

  3. Add garlic and cook for 1 minute or until fragrant.

  4. Stir in flour; stir until combined.

  5. Slowly whisk in chicken broth.

  6. Cook and stir until mixture boils and thickens; remove from heat.

  7. Stir in parmesan cheese; stir until melted.

  8. Whisk in the yogurt; whisk until combined.

  9. Season with dried parsley, salt and pepper.

  10. Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.

  11. Pour sauce over cooked fettuccine; mix until combined.

  12. Transfer to plates and top with previously prepared chicken. 

  13. Garnish with basil ribbons and serve.

 

Give these awesome recipes a try and say GOOD-BYE to store bough foods with added sugar, salt and preservatives! 

 

Have a great day and thanks for stopping by,

Leah Peters

leahpetersfitness.com

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