Category Archives: Recipes

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

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

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(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.

Steak Fajitas

(Makes 4 Services, 2 fajitas each)

Ingredients

  • 1 1/2 tsp. olive oil
  • 2 medium green (or red or yellow) bell peppers, cut into strips
  • 1 medium onion, sliced
  • 2 gloves garlic, finely chopped
  • 1 lb. raw extra-lean beef sirloin, cut into 2-inch strips
  • 1 tsp. ground chili powder
  • 1 tsp. ground cumin
  • 1 tsp. crushed red pepper flakes
  • 1/2 tsp. sea salt
  • 1/2 c. all-natural salsa
  • 8 6-inch corn tortillas, warm
  • 4 Tbsp. reduced fate plain Greek yogurt
  • 1/4 c. chopped fresh cilantro
  • lime juice

Preparation

  1. Heat oil in large nonstick skillet over medium-high heat
  2. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink.
  5. Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
  6. Evenly top each tortilla with beef mixture, yogurt, cilantro, and a squeeze of lime juice.