Piece-of- Cake, Peppered Steak
Perfectly tender and savory, this dish is an ideal dinner choice! It is so colorful, flavorful and easy to make (hence the title in case you were thinking that this recipe called for cake), that you would be insane to pass it up. So get your grocery list and get going!
Serves: 4-6 people Serving Size: about 1 cup Prep Time: 8 minutes Cook Time: 15 minutes
Nutrition Breakdown: For a 1/5th of the recipe
Perky Turkey l’Orange
3 Words: Make. This. Recipe. It’s simple to make, super healthy, looks beautiful, tastes incredible, and best of all, tastes even better as leftovers! Plus, as you can tell by the title, this recipe is both fun and fancy
Now, turn the turkey over, cavity side down. Remove the leaves of the remaining rosemary and sage sprigs and rub them all over the turkey, along with the remaining orange slices.
Now, just take that bottle of awesome sauce and douse the turkey in it, all over.
Time to seal up that bag with a big knot! Make sure to pierce two 1″ slits in the bag so that the steam can let out and stick the turkey in the oven.
Cook the turkey at 375° F for 2 hours and then turn the oven to 300° F for a third hour. Remove the turkey from the bag and carve the turkey similar to Bobby Flay in . Serve with the Orange slices and Enjoy!!! Let me know what you think!!
1. If time permits, try to periodically (maybe twice or three times) move around the bag and sauces to baste the turkey. Don’t worry if you forget, cooking the turkey in the bag ensures that the turkey will be nice and moist.
2. Serve with gravy on top of the turkey and also leave extra gravy on the table in case somebody wants more or wants to use it to coat a side dish such as some roasted vegetables or brown rice.
3. When storing the leftovers, let the turkey sit in its gravy to continue to soak up the yummy gravy.
Nutrition Breakdown: per 4 ounces of turkey, apx. 2 slices
195 calories, 7.5 g fat, 2 g saturated fat, 5 g carbs, 23 g protein*
*Note: this is calculated with the skin, if you remove the skin, the calories drop down to 150 and the fat content drops down to approximately 2.5 g fat.
Cost: $$$ The ingredients may be on the more expensive side but, considering that there are so few ingredients and that it feeds well over 8 people, this recipe is extremely reasonable.
Pretty Perky if you ask me!!
Grilled Chicken Salad and Birthday Cupcakes!
Now for the Birthday Cupcakes!
This recipe couldn’t be easier. Just take 1 box of Duncan Hines Chewy Fudge Brownies and mix with 2 Tbls. of water, 1/3 cup of unsweetened apple sauce and 1/4 cup of egg whites. Mix batter well and lay out a lot of adorable, rubber mini-cupcake molds on a large cookie sheet- I made 27 but it will vary with the size of your molds. Lightly spray rubber molds with a non-stick spray then, use a tablespoon and rubber spatula to spoon the batter into the molds (doesn’t “rubber molds” sound kind of gross? I’m not sure why).
Bake in the oven at 350 for 10-15 minutes, then take out and add a thin slice of banana to each one. I only used 1 banana so I had about 7 cupcakes that didn’t get one. Then, put back in the oven for a remaining 20 or so minutes (until you can place a tooth pick to the side of a banana slice and take it out clean). Now, arrange into a birthday number and Ta Da…Birthday Cupcakes!- no yucky frosting needed!
Nutrition Breakdown: per 1 cupcake when the recipe makes 27 cupcakes
95 calories, 1.8 g fat, less than 1 g fiber, 1.5 g protein
Hot ‘n’ Spicy Thai Peanut Stir-Fry
Serving Size: apx. 1 1/2 cups or 1/2 the recipe Serves: 2
Prep Time: 12 minutes Cook Time: 15-20 minutes
1 14 oz Bag of Frozen Peppers (or you can slice a fresh green, red and yellow pepper)
1 medium-sized Onion, chopped into big pieces (see picture for reference)
1 14 oz Package of Extra Firm Tofu
1 Tbsp. of Reduced-Fat Creamy Peanut Butter
4 Tbsp. Sesame Teriyaki Sauce
2 tsp. Light Soy Sauce
2 tsp. Chopped Red Chili Peppers- can also use the frozen cubes (1 for mild, but I highly recommend using 2)
3 Cloves of Garlic, smashed and chopped
First, put the chopped onions in the wok and let them heat up and soften on medium-high heat for about 3-5 minutes. Then throw in the frozen or fresh peppers. If using frozen, take 1 square of a paper towel, fold it up and try soaking up some of the water at the bottom of the wok. No need to clear all of it.
Lower the flame to medium heat and then add chili paste and garlic cloves. While that is cooking, quickly open your tofu package, drain out the water, cut width-wise (by putting the knife on its side and easily sliding it from right to left). Then make 4-5 slices in the block from the top and 3 across and throw the tofu in the wok. Mix around with a rubber spatula (protects the wok). Let the whole mixture cook by stirring around occasionally.
When everything looks good and ready, add the peanut butter (takes a couple of seconds to melt a bit) and stir around so its evenly distributed. Now you can add 3 Tbsp. of teriyaki sauce and the soy sauce (if you add them too soon, they will cook through too quickly and force you to use more which means more calories!) At this point, you can turn off the flame and let it sit for a minute or two. Lastly, add the remaining tablespoon of teriyaki sauce and stir (this way the flavor doesn’t get lost in the cooking).
Plate with 1/2 cup of brown rice or have it plain and Enjoy!
372 calories, 15g fat (healthy from the tofu mainly), 6g fiber, 25.5g protein (right on!)
Trim the Fat: Use 5 ounces of boneless, skinless chicken breast instead of tofu and save about 50 calories and 8 grams of fat.
Note: I would suggest trying this recipe with broccoli as well. I only thought of it afterwards but I’m sure it would be delicious!
Easy, Shmeasy Cholent (Yiddish Stew)
Note: I just use the canned stuff because I don’t want to waste my time soaking beans, but it’s up to you
Semi-Homemade Tortellini’s & “Meat” Sauce!
1 box of New York Pasta Authority California Sun-dried Tomato Tortellini…270 cals, 3g fat, & 6g fiber per serving (brand uses enriched flour so the tortellini maintains a high fiber content)
2 cups of Morningstar Soy Meat Crumbles (“Grillers Recipe Crumbles”)
Suggestion: Forget about the ingredients listed below and just use 1 1/4 cups of an awesome ready-made tomato sauce (less than 3g fat and 90 cals per serving)…or else use,
1 small can of Tomato Paste
2 tsp. of Vegetable Consume
2 Tblsp. Crushed Garlic
2 Tblsp. Herb Seasoning Blend to Taste
1 cup of water
Boil the box of tortellini according to the box directions. It is super easy, prepare as you would pasta.
Next, take out a sauce pan and combine all ingredients for the meat sauce aside from the Morningstar Meat Crumbles (if you followed my suggestion above, you would just be adding the jarred tomato sauce to the pan- Now, that was easy!!!). After 2-3 minutes on sim to low heat, add the meat crumbles and stir.
Tip: feel free to throw in meat crumbles straight from the freezer.
Now just make sure you count out exactly 20 tortellini’s so you don’t overdue it (or take more, just keep track of it!) and add your yummy meat sauce! Bon Apetite!
Tip: Grab a grater and grate a folded slice of low fat swiss cheese for a nice kick!
I steamed up some giant artichokes (my favorite at just 70 calories a piece) and made Tabachniks 100 calorie Cabbage Soup!
Nutrition Breakdown: For the Tortellini & “Meat” Sauce, per serving:
361 calories, 4.5g fat, 11g fiber, 20g protein
Add Soup and Artichoke: 531 calories, 5.5g fat, 22g fiber, 25 g protein
I’m-a-Fraud-Spaghetti-&-Meatballs & Stir Fry for Later!
1/2 Spaghetti Squash
1/2 Jar of Your Favorite Marinara Sauce (watch the fat content.. should have less that 3-4 g fat)
1 Package of Your Favorite Flavor Tofurky Sausages ( You will only use 3 of the 4 in the package)
Parsley to Garnish (optional)
Microwave the whole squash for about 5 minutes until it’s soft enough to cut in half, lengthwise. Next, place both sides (you might as well cook both sides right away.. the other half refrigerates great once its cooked) in baking pans and cook at 375 F for about an hour (might even take longer!!) until the squash falls apart easily using a fork.
P.S. Don’t listen to cooking sites that say you have to boil the squash in water or anything like that. I experimented with that and it took away the flavor of the squash and tasted bland.. Yuck!
While the squash is baking, cut up your Tofurky Sausages into chucks aka Meatballs!
When the squash is ready, use a fork (use metal, plastic will melt!) to pull apart the meat of the squash (no! not literal meat, silly!) and scoop about 2 cups worth on to each dinner plate. Then pile the “Meatballs” and Sauce right on top! Garnish with Parsley if you like (I’m not that fancy for a Tuesday night dinner) and Voila! You got Ilana’s take on “Spaghetti & Meatballs”
Tip: Mix it all together before you take that first bite, you want the sauce to coat all of the spaghetti.
489 cal, 19 g fat (not terribly low so eat lower fat foods the rest of the day, it’ll be worth it!), 14g Fiber (wowza!), 45 g Protein (woohoo!)
Trim the Fat: Use 5 ounces of 96% or more fat free lean ground turkey and mix with the spices of your choice, 2 Tbsp. of egg whites and 2 Tbsp. of seasons bread crumbs. Mix all together, form into balls and bake in the oven at 350 for 30 or so minutes. You will save about 170 calories and 13 grams of fat.
Note: Its a massive portion, so if you eat less, it will be less!
The spaghetti squash was $5.67 for the whole thing.. meaning just $1.42 per huge serving. The Tofurky Sausages are $5-6 for the pack of 4… just $2.10 per serving. And the sauce is up to you but, you will probably use about $1 per serving.
Total: $4.52 for a bangin’ dinner!! Me likey!!
What To Do With The Leftovers You Ask??
I threw the spaghetti into a delicious stir-fry with boneless, skinless chicken breasts and cut up veggies! Perfection!
Deluxe Roasted Turkey Wraps
Although I don’t love to endorse any deli meats, once in awhile isn’t going to kill you. Please make sure to ask your butcher repeatedly for the leanest, cleanest, healthiest turkey breast he has and then ask for extra thin slices. This dinner or lunch option is so good and easy to make, I like to treat myself to it every month or so. Try it and let me know what you think!