Category Archives: Recipes

Guy and kid friendly recipes to help you eat clean and lose your gut!

Baked Stuffed Sweet Potato

Makes 2 Servings, 1 potato with 1 cup filling

  • Total Time: 1hr 5 min.
  • Prep Time: 15 min  
  • Cooking Time: 50 min
  • Yield: 2 Servings

Container Equivalents per server: 1 Red, 2 Yellow, 1 Teaspoon

Ingredients

  • 2 small sweet potatoes, washed, pierced several times with a fork
  • 1 1/2 cups shredded roasted chicken breast, boneless, skinless
  • 1/2 cup black beans
  • 2 tsp. extra-virgin olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1 dash sea salt
  • 2 Tbsp. chopped fresh cilantro

Preparation

  1. Preheat oven to 400º F.
  2. Bake sweet potatoes for 35 to 45 minutes, or until tender.  Cut sweet potatoes almost in half lengthwise
  3. While sweet potatoes are baking, combine chicken, beans, oil, cumin, coriander, and salt in a small saucepan; cook, over medium-high heat, stirring constantly, for 4 to 5 minutes or until hot
  4. Top sweet potatoes evenly with chicken mixture. Sprinkle evenly with cilantro.
  5. Serve Immediately

Turkey Parsnip Ponyshoe

Turkey Parsnip Ponyshoe

One of Springfield’s claim to fame is the infamous horseshoe sandwich.  Picture a slice of Texas Toast, topped with a hamburger patty, fries, and smothered in cheese sauce.  When done right, this can be delicious, but it can also exceed over 1,000 calories or more depending on how it’s prepared.  OUCH!  You can can make it a smaller portion and call it a ponyshoe, OR you can give this awesome creation a try thrown together by Heidi.

  • Total  Time: 50 minutes
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Yield: 4 servings  

Ingredients

  • 4 slices of whole wheat bread
  • 1 lb  ground turkey (thawed)
  • 1 16 oz package parsnips
  • 1 16 oz package baby carrots
  • 1 bag shredded mozzarella cheese
  • 3 T olive oil
  • 1/2 t salt
  • 1/2 t pepper
  • 1 t garlic powder

Preparation

  1. Cut the ends off of the parsnips and peel them.
  2. Cut the parsnips into shoestring fries.
  3. Add parsnip fries and baby carrots to a large bowl.
  4. Add olive oil,  salt, pepper, and garlic powder to bowl.
  5. Toss the fries and carrots until thoroughly coated.
  6. Line a cookie sheet with foil and spread the fries and carrots evenly on the cookie sheet.
  7. Cook fries in a 400 degree oven for 20 minutes or until parsnips are soft.
  8. While fries are cooking, cut the package off the turkey.
  9. Divide the turkey into 7 equal parts.
  10. Form into patties and cook on medium heat.
  11. While the turkey is cooking, toast the bread.
  12. When all components are done, construct your ponyshoe.
    1. Bread on bottom.
    2. 1-2 turkey patties on top of bread.
    3. 1 generous scoop of parsnips and carrots on top of turkey.
    4. Sprinkle with mozzarella cheese
  13. You may need to melt the cheese for 30 seconds in the microwave if your parsnips and carrots have already cooled a bit.
  14. ENJOY!!

Container Count

1 yellow       1 green       1 red     1/2 blue

Fajita Steak Salad

WP_20150804_11_42_03_Pro 1

 

 

 

 

 

 

 

(Makes 4 Servings)

Ingredients

  • 8 cups mixed salad greens 
  • 3 cups leftover fajitas
  • 2 cups cherry tomatoes, cut in half 
  • 2 cups sliced (or shredded) carrots 
  • 2 cups sliced red onion 
  • 1 medium avocado, sliced 
  • 8 Tbsp. Raspberry Vinaigrette

Preparation

  1. Evenly divide salad greens, tomatoes, carrots and onion between four serving plates.
  2. Top evenly with steak and avocado.
  3. Drizzle each salad with 2 Tbsp. Raspberry Vinaigrette.