Sesame Turkey (Crockpot Recipe)

Sesame Turkey (Crockpot)

Serves: 8

So I've slightly obsessed with finding recipes on Pinterest to try out. This is the most recent one I've tried. I made it tonight and it came out SO good!

INGREDIENTS:
2 packages Shady Brook Turkey Cutlets (the original recipe calls for 3 lbs turkey tenderloins)
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/4 cup reduced sodium soy sauce (I only had the regular stuff on hand)
1/4 reduced sodium chicken broth
4 tsp freshly grated ginger
1 Tbsp lemon juice
1 Tbsp toasted sesame oil
2 cloves garlic, minced
2 Tbsp cornstarch
2 Tbsp water
sliced green onions
toasted sesame seeds

DIRECTIONS:

1. Place turkey in slow cooker and season with pepper and cayenne. 
2. In medium bowl combine soy sauce, chicken broth, ginger, garlic, lemon juice and garlic. Pour over turkey in slow cooker. 
3. Cook on low 5-6 hours or high for 2 1/2 - 3 hours (I cooked on low).
4. Remove turkey from crockpot and place on serving platter, covering it to keep warm.
5. Strain liquid into saucepan and heat over medium. 
6. Mix together cornstarch and water until smooth and add to the sauce on the stovetop. Whisk to combine. Continue to cook and stir until the sauce has thickened to desired consistency. 
7. Pour sauce over turkey on serving platter, sprinkle with sliced green onions and sesame seeds to serve.

NUTRITION:

(per serving)
Calories: 145

Fat: 3

Protein: 26

Sugar: 0

Sodium: 840 (would have been lower if I had the low sodium soy sauce!)

Fiber: 0

Jalepeno Popper Chicken

Jalepeno Popper Chicken

Serves: 6

INGREDIENTS:
6 boneless skinless chicken breasts
8oz 1/3 less fat cream cheese
2 medium jalepeno peppers, chopped
3 garlic cloves, minced or chopped
1/4 shredded cheddar cheese

DIRECTIONS:

1. Preheat oven to 375.
2. Spray casserole dish with cooking spray. 
3. In a medium bowl mix together the cream cheese, jalepeno, garlic and cheddar. 
4. In each chicken breast cut open a pocket in the meat. Be careful as to not puncture through the other side.
5. Evenly stuff each breast with cream cheese mixture and place chicken breast cut side up in pan. 
6. Season with salt and pepper. Bake 45 minutes to an hour.

NUTRITION:

Calories: 348

Fat: 17

Protein: 53

Sugar: 1

Sodium: 294

Fiber: 0

Irish Cream Whoopie Pies

In honor of St Patrick's Day I felt the need to share one of my favorite recipes of all time. It's not healthful. It's not packing punches of nutrients anywhere. It does, however, contain lots of Bailey's Liquor. That should count for something, right? So make sure you allow yourself a small indulgence this St Patrick's Day and make these for the BIG leprechauns you know.

Irish Cream Whoopie Pies

Serves: 12 (makes approx 12 whoopie pies)

INGREDIENTS:
Cookies:
1 3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
5 Tbsp unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup Bailey's Liquor
1 tsp vanilla extract

Filling:
1 3/4 cup confectioner's sugar
12 Tbsp Unsalted butter, softened (1.5 sticks)
2 Tbsp Bailey's Liquor

DIRECTIONS:

1. Preheat oven to 375 and line cookie sheets with parchment paper.
2. To make cookies: In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
3. In a standing mixer, using the paddle attachment, cream together butter and sugars until fluffy. Add egg and continue to beat until fluffy and pale. Reduce speed. Begin to incorporate cocoa mixture slowly until well combined.
4. Add Bailey's and vanilla. Combine well, scraping sides and bottom until well mixed.
5. Scoop spoonfuls of dough onto cookie sheets, spacing 2 inches apart. Bake 10-12 minutes.
6. Remove from oven and allow to cool on wire racks.
7. Once all cookies are cooked and cooling begin to make your filling.
8. Using standing mixer again, beat butter, confectioner's sugar and Bailey's together until creamy. 
9. Using a butter knife spread filling on bottom of one cookie and top with other cookie to make whoopie pie.
   
   NUTRITION:
   (you don't realllllly wanna look here, do ya??)
   Calories: 481
   Fat: 22
   Protein: 4
   Sugar: 37
   Sodium: 427
   Fiber: 2
   

Meatloaf Muffins with Mashed Potato 'Frosting'

Meatloaf Muffins with Mashed Potato 'Frosting'

Serves 12

INGREDIENTS:
2 lbs 93% lean ground turkey
1/2 cup egg beaters/egg substitute
1/2 cup skim milk
1/4 cup dry seasoned breadcrumbs
1 packet McCormick Meatloaf seasoning - Lower sodium

6 medium white potatoes
1/2 cup skim milk
2 Tbsp Light Butter

DIRECTIONS:

1. Prepare meatloaf according to packet directions.
2. Spray a 12 cup muffin tin with cooking spray (such as Pam or Smart Balance)
3. Take a handful of meat mixture and shape into a ball. Place each ball into a muffin cup.
4. Bake for 45 minutes.
5. Meanwhile peel and quarter potatoes and boil until fork tender.
6. Drain potatoes and return to pot. Add butter and mash. Slowly add milk and mash or whip to desired consistency.
7. When muffins are done cooking remove from muffin tin and put on large plate/serving platter. Place mashed potato mixture into a large zip loc bag and cut about 1/2 inch piece off corner. Pipe potatoes on top of muffins like you would do if frosting a cupcake. 

NUTRITION:

(Meatloaf muffins)

Calories: 164

Fat: 7

Protein: 20

Sugar: 2

Sodium: 412

Fiber: 0

(Potato 'Frosting')

Calories: 43 

Fat: 1

Protein: 1

Sugar: 1

Sodium: 0

Fiber: 1