Your Holiday “Fit and Flavorful” Recipes

It’s that time of the year again when we all crave wonderful, tasty, comfort food. Temptation is everywhere and we all need food that tastes great. The following are some of my favorite recipes that fit the bill. They won’t destroy your waistline, yet can leave you fully satisfied. These recipes can be enjoyed guilt free, and you can still stay true to your fitness goals. The key to not packing on the pounds during the Holiday season is of course moderation. Allow yourself to occasionally indulge, just make sure when you consume those extra calories you add in some extra exercise or stay more active.

Now, what if you fall off the wagon so to speak? You have a few “bad days”, eating a little too much. My answer to you, it’s never too late to start over and get back on the horse. We are all human and it is ok to not be perfect all the time. Just make sure you respect yourself and respect your goals. You control your food; your food will not control you!

The key to making healthy eating a lifestyle is to not take anything to an extreme for too long. You can be health conscious, eat intelligently and with a purpose, while still satisfying a craving every now and again. That is allowed. The key is consistency and choosing a healthy lifestyle you are confident you can maintain for the long haul. As they say, this is a marathon, not a sprint.

So, my advice to you this Holiday season… Enjoy your family, enjoy the occasional tasty treat, but always remember how hard you have worked to get where you are; and how much you desire to get where you’re going. Let those thoughts fuel your will power and motivation. Give some of the following recipes a try. You may be surprised at how effective a replacement these “fit” recipes can truly be versus the traditional calorie laden dishes.

SPAGHETTI SQUASH GROUND TURKEY CASSEROLE

This first recipe is not only tasty, but is a very quick recipe that you can make in bulk (just double the recipe) and eat for lunch the next day.

Total Time: 1 hr 30 min

Prep Time: 15 min

Cook Time: 1 hr 15 min

Ingredients:

•1 whole(s) (about 4 lbs.) spaghetti squash
•16 oz 99% Fat Free Ground Turkey Breast
•2 tablespoons Parmesan cheese
•2 teaspoons (salt-free) garlic and herb seasoning, such as Mrs. Dash
•1 medium tomato, diced
•1 cup (chopped) baby spinach

Directions
1.Preheat oven to 350 degrees F. Mist a 9″ x 13″ baking pan with nonstick cooking spray. Cut squash in half lengthwise, scoop out seeds and place cut side down in baking pan. Bake 45 to 50 minutes, until tender.
2.Remove squash from oven and let cool slightly. Remove squash from pan and, using a fork, scrape out flesh back into pan; spread out evenly.
3.Mist a large skillet with nonstick cooking spray. Cook Ground turkey in skillet and cook over medium-high heat until no longer pink, breaking into small pieces. Remove from heat.
4.Sprinkle 1 Tbsp. Parmesan cheese and 1 tsp. garlic and herb seasoning over squash. Top with tomato, spinach and crumbled turkey; sprinkle with remaining 1 Tbsp. Parmesan cheese and 1 tsp. garlic and herb seasoning. Lightly coat the mixtures surface with cooking spray.
5.Bake 20 to 25 minutes more, or until casserole heats through and cheese melts.

This next dish is one of my favorites. I love my Crockpot and this Soup is a hit in my family.

CHICKEN ENCHILADA SOUP
•1 pound skinless, boneless chicken breast halves
•1 (15.25 ounce) can black beans, including juice
•1 (14.5 ounce) can diced tomatoes including juice
•1 (14.5 ounce) can chicken broth
•1 (10 ounce) can enchilada sauce
•1 (4 ounce) can diced green chile
•1 white onion, chopped
•1/4 cup chopped fresh cilantro
•3 cloves garlic, minced
•2 bay leaves
•1 teaspoon chili powder
•1 teaspoon salt
•1/4 teaspoon ground black pepper, or to taste
•1 teaspoon ground cumin

Directions
1.Rinse and pat dry the chicken breasts, and then place into the bottom of a slow cooker/crock pot. Add the beans, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
2.Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Hope you enjoy these as much as me and my family do! Thanks for being a part of my journey and letting me be a part of yours!

-Amy Jo

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