Ginger Peanut Chicken Salad

I could seriously eat cabbage almost every day of the week.  It's the crunch and the slightly peppery flavor that I crave.  Plus the health benefits are through the roof!  Whenever I need to ditch the carbs, but I still need lots of texture I reach for the cabbage.

This is my Ginger Peanut Chicken Salad with lots of red and green cabbage.

Like my Facebook page for more recipes==> DeAnna Lee

Ginger Peanut Chicken Salad

 

1/2 head of green cabbage

1/2 head of red cabbage

1 lb. chicken breasts

1 each red, yellow, and green bell pepper

4 green onions

1 bunch of fresh parsley

1 cup of fresh mint

1 cup of fresh cilantro

1/3 cup chopped peanuts

 

Ginger Peanut Dressing: 

1 inch fresh ginger

1/3 cup peanut butter

1 garlic clove

2 limes

1 lemon

1 tbsp. rice wine vinegar

1 tbsp. fish sauce (Just do it! It's deeee-licious!)

1 tsp. sesame oil

2 tbsp. olive oil

1 tbsp. Sambol Oleleck (or any type of hot sauce...this is an Asian hot sauce that is so yum!)

 

1.  Preheat oven to 400 degrees.  Salt, pepper, and coat chicken breasts in olive oil.  Place on a baking sheet and bake 25 minutes.  When done, remove from oven and set aside to cool a bit.

2. Meanwhile shred your cabbage and add to a large bowl.  Chop bell peppers, green onion, and all the fresh herbs and add to the bowl.

3.  In a jar that has a lid add all the ginger peanut dressing ingredients.  Shake well until mixed then pour over the cabbage and bell pepper mixture.  Mix well.

4. Chop the chicken into bite size pieces.  Or you can shred the chicken.  Either way is delicious!

5. Build your salad with the cabbage mixture first, then add the chicken, and chopped peanuts!

Eat with chopsticks, and you'll feel like you're in some fancy Asian restaurant!

Like my Facebook page for more recipes==> DeAnna Lee

Skinny Taco Salad

Ok so my favorite flavors in the whole world are Mexican.  I love chili powder, cumin, and I eat jalapenos raw! It's just how I was raised.  My parents always had a beautiful garden with tons of home grown tomatoes, green onion, and of course jalapenos!  They would slice up the pepper and serve them with sliced tomatoes and onions as a side dish for every meal.

When I'm really hungry but I don't want to garbage down on something unhealthy, I make a Taco Salad.

Like my Facebook page for more recipes==> DeAnna Lee

Skinny Taco Salad  (Makes 4 servings) 

 

1 lb. ground turkey

1/2 cup beef or chicken stock

1 tbsp. chili powder (more if you like it spicy)

1 tbsp. cumin

1 tsp. salt

1/2 tsp. pepper

1 tbsp. olive oil

1 can corn

1 can black beans

 

Citrus Slaw

1/2 head of shredded cabbage

1 lime

1 lemon

pinch of salt and pepper

 

Pico de Gallo

1 container grape tomatoes

1/2 red onion

1 jalapeno

1/2 cup fresh cilantro or parsley

1 lime

pinch of salt and pepper

 

Skinny Mexican Cream (like sour cream but healthy)

1 cup Greek yogurt

1/2 lime

1/2 tsp. Mexican oregano (or regular)

 

1. Chop the tomatoes in half and add to a large bowl.  Chop the onion, jalapeno, and cilantro and add to the bowl.  Squeeze fresh lime juice and season with salt and pepper to your taste.  Set aside to let the flavors all come together.

2.  In a large skillet add a little olive oil and brown the turkey.  Add the seasonings and chicken stock and stir to combine.  Let this simmer until most of the liquid has evaporated.

3.  In a small bowl combine all the ingredients for the Skinny Mexican Cream and mix well.

4.  Drain and rinse both the beans and corn.

5.  Shred the cabbage then add juice of the lime and lemon.  Season with salt and pepper.

6. Build your salad starting with the cabbage, then the turkey, beans and corn, pico de gallo, and finally top with some cream.

Enjoy a guilt free, Skinny Taco Salad!

Like my Facebook page for more recipes==> DeAnna Lee

Skinny Burrito

This is a no guilt burrito.  No really there IS such a thing, and it's on my plate!  You can totally rock this too.  It's super easy.

Like my Facebook page for more recipes==> DeAnna Lee

Skinny Burrito  (Makes 4 servings) 

 

1 lb. ground turkey

1/2 cup beef or chicken stock

1 tbsp. chili powder (more if you like it spicy)

1 tbsp. cumin

1 tsp. salt

1/2 tsp. pepper

1 tbsp. olive oil

1 can corn

1 can black beans

1/3 cup of favorite low fat shredded cheese (I like sharp cheddar)

1 package of Garden Spinach Herb tortilla

 

Pico de Gallo

1 container grape tomatoes

1/2 red onion

1 jalapeno

1/2 cup fresh cilantro or parsley

1 lime

pinch of salt and pepper

 

Skinny Mexican Cream (like sour cream but healthy)

1 cup Greek yogurt

1/2 lime

1/2 tsp. Mexican oregano (or regular)

 

1. Chop the tomatoes in half and add to a large bowl.  Chop the onion, jalapeno, and cilantro and add to the bowl.  Squeeze fresh lime juice and season with salt and pepper to your taste.  Set aside to let the flavors all come together.

2.  In a large skillet add a little olive oil and brown the turkey.  Add the seasonings and chicken stock and stir to combine.  Let this simmer until most of the liquid has evaporated.

3.  In a small bowl combine all the ingredients for the Skinny Mexican Cream and mix well.

4.  Drain and rinse both the beans and corn.

5. Build your burrito. Start with the tortilla flat on your plate then add a little cheese (you can omit this step), then lay your browned turkey on top, add a tablespoon or two of the beans and corn, add pico de gallo, and you can put a little of the Skinny Mexican Cream inside too.  Remember not to stuff your burrito too full or it will fall apart.  Roll it up and tuck in the sides and roll one more time.  Top with pico de gallo, shredded cheese, and a little more of the cream.

Enjoy a guilt free, Skinny Burrito!

Like my Facebook page for more recipes==> DeAnna Lee

Jalapeno Pesto Stuffed Turkey Burger

Whooo yeah baby!  May is National Hamburger Month!  Now we've got an excuse to eat lots of  burgers.  I like to play around with the food profile for burgers too.  So I developed the Japaleno Pesto Stuffed Turkey Burger. 

Want more recipes?  Follow me on Facebook===> DeAnna Lee

If you dig a little spice in your life, then you will love this pesto! My fiance and I love spicy food.  So a little jalapeno doesn't scare us.  You can control the heat level on the pesto if you remove all of the seeds and the ribs inside of the jalapeno.  It would end up being like a mild salsa you get at your favorite local Mexican restaurant. 

However if you are like us and you LIKE IT HOT, then leave those seeds and ribs intact and go for it!

I simply love the color of the jalapeno pesto!

I stuffed each burger with the pesto and a little queso fresco.   Then formed a patty on top of the stuffing.

In a cast iron skillet, these burgers take 10 minutes to cook.

Then I served them with a black bean and corn succotash that had a little celery, garlic, onion, chicken stock, cumin, and some of the jalapeno pesto! Seriously delicious!

Jalapeno Pesto Stuffed Turkey Burger

 

1 lb. ground turkey

2 jalapenos

1 cup fresh cilantro

2 garlic cloves

1 lemon

1/2 cup parmesan cheese

1/4 cup pine nuts

1/4 cup olive oil

sliced red onion

sliced avocado

1/4 cup of queso fresco crumbled

hamburger buns

salt and pepper

 

1.  In a food processor grind the jalapeno, cilantro, garlic, juice of one lemon (make sure to zest the lemon and reserve), parmesan, pine nuts, and olive oil.

2.  In a large bowl mix season the ground turkey with salt, pepper, and the zest of the lemon you used for the pesto.  Divide meat into four sections.  Form two patties that have an indention for the stuffing.  Place a tablespoon or so of the jalapeno pesto inside each of the patties and then top with some of the queso fresco.  Then with the other two sections of meat make a lid for each of the burgers forming the meat around the stuffing until you can not see it.  Place burgers in fridge for 10 -2 0 minutes to firm.

3.  Add a few tablespoons of olive oil over medium heat in a non-stick skillet.   Brown burgers on each side five minutes.

4. Serve the burger with sliced red onion, avocado, queso fresco, and use the jalapeno pesto as a sauce for your favorite bun!

 

Want more recipes?  Follow me on Facebook===> DeAnna Lee