Butternut Squash and Spinach Lasagna Rolls

Lasagna rolls stuffed with spinach and cheese, then topped with a creamy butternut parmesan sauce and baked in the oven with even more cheese – trust me, you want these in your life!

Last year I fell in love with creamy butternut squash as a pasta sauce and have had this on my mind ever since. Now that the Fall is here it was the perfect time to play around with this idea.

They turned out as good as I could have imagined, even my teen daughter who is pretty picky loved these! And, they are meatless so they're perfect for meatless mondays. Use gluten free noodles to make them gluten free or whole wheat for added whole grain. Enjoy!

Click Here To See The Full Recipe...

Easy Tomatillo Huevos Rancheros

Once in a while, I crave something different for breakfast; something with a little flavor and spice to wake up my taste buds. And that's when Huevos Rancheros land on the menu in my home. But this time, rather than making them the traditional way, I had some tomatillo salsa lying around and I thought why not simmer the eggs in there.



Turned out brilliant, and I only dirtied one pan – even better. But the best part was this took less than 10 minutes to make, so all in all it turned out to be a great morning.

And by the way, I'm excited to have partnered with Eggland's Best for my first sponsored post with them. I'm sure you can tell if you've been following me for a while that I only work with brands I would use in my own kitchen and I have always loved Eggland's Best so this was a no-brainer. Plus, I'm sure a lot of you are curious as to what makes their eggs different than other eggs on the supermarket shelf. Aren't they all the same you may wonder?



A few things actually set them apart. First their diet (the chickens are fed an all-natural diet of healthy grains, rice bran, alfalfa, sea kelp, canola oil and vitamin E, they are never fed recycled food, animal by-products or processed foods) and because of this they have less saturated fat, more vitamins, double the omegas and more Lutein than ordinary eggs found in the supermarket. Makes total sense, plus they never use hormones, antiobiotics or steriods on their chickens, which is always important to me.

This dish is gluten-free and perfect for Meatless Mondays as a lunch or dinner. To make it a main meal I would serve this with a big ole salad or some Fiesta Lime Rice on the side. Enjoy!


Click Here To See The Full Recipe...

Chicken Shiitake and Wild Rice Soup

Chicken, wild rice and mushrooms are combined in this rich and hearty soup – the perfect Fall comfort food.

We love this soup in my house, I originally posted this a few years ago and it's become a staple in my home on chilly nights. I've tinkered with the original recipe so if you have an older printout, you may need to reprint this one. The photo also needed a serious make-over because I was still working when I first posted this in 2011, and I probably took the photo the next day.

It was originally a make-over requested from a reader who asked me to lighten up her original recipe, which was loaded with butter and heavy cream. The beauty of this soup is you really don't need all the cream, because rice is a natural thickener for soups and it actually gets thicker the longer it sits (you may even need to add more water the next day before reheating to adjust the correct thickness to your taste.) I add a little sour cream at the very end to give it a touch of cream, and it's just delicious (my husband loves it!)

For the wild rice combo, I use a Carolina Long Grain and Wild Rice packet. If you can't find that brand, you could use Rice a Roni Long Grain and Wild Rice.

Click Here To See The Full Recipe...

Guest Post from The Fit House Wife: Healthy Carrot Cake

I  got some upsetting news the other morning that my dear grandma Ramona had passed away. This was not an unexpected thing, she would have been 95 this Friday and has been declining in health the last few years. So while I am forever grateful that I had time to prepare for her leaving this world and even had a chance to visit her last summer I am unexpectedly very heavy at heart with her death. I had told myself to prepare for this and even prayed for her to have a quiet passing to put an end to her unrelenting pain and suffering these last few years. So while I am happy she is at peace, I miss her terribly. 

I could write an essay about how amazing my grandma Ramona was. She was the most loving, understanding,  down to earth and sweetest women I have ever known. She just had this way of making you feel like you were the most special person in the world, loved. I named my daughter after her and can't wait to tell her what a beautiful soul she was named after. Even though my grandma scolded me for naming my daughter Mona, a name "she always hated". "Don't you dare name her that" she would say. But, when she met her name sake for the first time last summer I could see the spark of love and happiness in her wrinkled and pained eyes.

Long intro. Sorry. While I am away attending services and spending time with my family I don't see nearly enough of some of my good blogging friends stepped up at very short notice willing to help me out with keeping my blog 'live'. I am so touched and ever so grateful for such dear friends. 

Please let me introduce one of my longest blogging inspirations, Jen from The Fit House Wife. If you are going to find healthy for life inspiration anywhere, it's going to be from Jen. Her recipes are amazing and she has helped me as a Beach Body representative to get into kick ass shape again. She is truly motivational and I hope you will visit her site!

Post from Jen at The Fit House Wife

Do you have an all-time favorite cake?  While I would like to say chocolate, I think my absolute favorite cake is actually carrot cake.   I'm pretty sure it has nothing to do with the carrots and everything to do with the cream cheese icing.

Did you know that if you prefer carrot cake, you are a fun loving person, who likes to laugh. You are fun to be with. People like to hang out with you. You are a very warm-hearted person and a little quirky at times. You have many loyal friends.  Apparently, your favorite dessert has a lot to do with your personality.  Who knew?!

Typically, carrot cake can be loaded with extra calories and fat.  While I think it's okay to indulge once in a while, I'm always trying to make our favorite recipes healthier.  I mean, why not enjoy a delicious carrot cake that tastes just like the real thing, but has only healthy ingredients.  I feel a lot less guilt when enjoying a slice :)

I bet when you hear the words, "healthy" and "cake" used together, you are thinking "dry" and "tasteless."  That's what I usually think.  How can a "healthy" cake be moist and delicious?  Well, it can.  And this Healthy Carrot Cake is just that!

You can thank the added fruit and yogurt for that.  And would you believe that there is NO refined sugar in this recipe?  Please, do me a favor and throw away your white sugar.  You don't need it and it's not doing you any favours by keeping it.

I haven't used white sugar in years.  So what do I like to use?  Raw honey.  It's sweeter, meaning you need less of it.  Plus, it's all-natural.  Raw honey isn't filtered, strained, or heated above natural hive temperatures (usually 115 degrees Fahrenheit), a process used in conventional honey that can destroy beneficial enzymes, nutrients, and antioxidants.

Personally, I don't like nuts or raisins in my carrot cake, but feel free to add them if you like them in your cake.  I also like the grated carrot for garnish.  Another nice garnish would be orange zest.

The next time you want to make some carrot cake that you won't feel guilty about eating, I highly recommend you make this healthy version.  You won't be disappointed.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 59 minutes

Yield: 16 slices

Serving Size: 1 slice

Recipe adapted from The Complete Light Kitchen

Ingredients

• 1/3 cup coconut oil, melted
• 1/2 cup raw honey, melted
• 2 eggs
• 1/3 cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup crushed pineapple
• 1/2 cup low-fat plain Greek yogurt
• 2 cups all-purpose flour
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1-1/2 tsp cinnamon
• 1/4 tsp nutmeg
• For the icing:
• 1/3 cup low-fat cream cheese, softened
• 2/3 cup icing sugar
• 1-2 Tbsp low-fat milk or water

Instructions

Preheat the oven to 350F. Spray a 9-inch Bundt pan with olive oil.

For the cake, whisk together the coconut oil, honey, eggs, applesauce, and vanilla. Add the carrots, pineapple, and yogurt. Stir until everything is combined.

In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Add the carrot mixture and stir until everything is combined.

Pour the cake mixture into your prepared Bundt pan and bake for 40 - 45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in the pan on a wire rack. When the cake is no longer hot, invert cake onto a serving plate.

For the icing, beat the cream cheese, icing sugar, and milk in a bowl until smooth. Drizzle over top of the cake. Garnish with grated carrot or orange zest (optional).

Notes

Cal: 199 Fat: 7g Protein: 4g Carbs: 30g Fiber: 1g Sodium: 189mg

Weight Watchers Points+: 5

Turkey Pastelón (Sweet Plantain Lasagna)

Sweet strips of plantains are layered with savory picadillo and cheese. It's that sweet salty thing that makes this taste SOOOO good!

It's Hispanic heritage month and in it's honor I thought this delicious Puerto Rican comfort dish (made light of course) would be an excellent recipe to honor it. My Mom is from Colombia, so we grew up eating plantains a lot in my home.

Plantains are like a cousin to the banana, and depending on the ripeness you'll cook them in different ways. For this recipe, you'll want them pretty ripe (they should be browned and soft). My plantains could have used a few more days to ripen, but I couldn't wait, I needed to make this.

I spent many summers as a kid with Aunt and cousin who moved to paradise (Puerto Rico). Those were some of my best childhood memories and the food I ate their were some of my favorite meals. Pasteles, empanadillas, pernil – their food is like no other, and they cook with so much flavor, only sometimes they tend to be a little on the not-so-light side. But with a few tweaks I was able to make this dish lighter, I just used a little less oil to cook the plantain, and to further lighten it, I made the picadillo with turkey instead of beef, and part skim cheese and I think it's just as good as the real deal – without the extra fat. To serve this, I sliced it into 9 slices and served it with a big salad on the side and my husband and I felt totally satisfied.

This is delicious (and gluten-free!), and now that it's gone, I'm craving some more! I just bought more plantains and this time I'm letting them get really ripe. Enjoy!

Click Here To See The Full Recipe...

Baked Spaghetti Squash and Cheese

Cheesy baked spaghetti squash and baby spinach – a comforting, cheesy dish, without the guilt. Perfect for Meatless Mondays or any day of the week!

I am down to the last few days of finishing up the cookbook, so forgive me for not posting more recipes. But since it's Monday, I thought this delicious meatless dish from the archives would be perfect for this beautiful Fall day.

I'm really excited to share this recipe with you, I think you are all going to love this dish. I was craving something cheesy, without all the carbs from macaroni and came up with this.

I basically swapped the pasta from my Skinny Macaroni and Cheese recipe with spaghetti squash and was really impressed with the results.

No, spaghetti squash does not taste like pasta, it's slightly sweeter and of course a vegetable rather than a grain, but we all loved this dish. Even my husband gave it a thumbs up – I think we all found our favorite way to east this squash.

It can be prepared ahead, then baked just before ready to serve. I reheated leftovers in the microwave for lunch the next day and it was just as good as when I first made it.

If you are looking for a dish that is gluten-free, low-carb, vegetarian and comforting, give this a try. Serve this as a main dish, or as a side dish. I think this would even freeze and reheat well, if anyone tries this let me know!

By the way, serving spoon is from Such A Time Designs.

Click Here To See The Full Recipe...

South Western Style Eggs Benedict with Creamy Avocado Hollandaise

Eggs Benedict has always and will always be my favorite breakfast. I'll never forget the very first time I had it in a little cafe in the Lamplight district in San Fransisco. It was the most indulgent breakfast I'd ever had and I was surprised at how much I looooved the warm, oozy yolk as it drizzled out of the egg and soaked into the toast. I have never been a fan of eggs in general and still don't care for boiled eggs or scrambled eggs unless made my way (pushed to the center of the pan till just cooked and with veggies). 

After this life changing breakfast in San Fransisco I did duly note how heavy my tummy felt and the slight but noticeable 'icky' feeling I get whenever I eat something that is loaded with fat. I came up with a much lighter version many years ago and have made it so many times now that it's my go to weekend breakfast or brunch. 

My simple starter Hollandaise is fat free by using plain, fat free Greek yogurt instead of mayo and egg and has plenty of 'bang for your buck' flavors going on. 

By adding half of a California avocado you'll get an even creamier texture, added flavor and super good for you fatty acids and vitamins.

To make the Hollandaise sauce appealing to the spice lovers palate, add 1/2 of a minced jalapeno and a dash of Spanish paprika or chili powder.

TIME  10 MINUTES        SERVES    4
Ingredients:

4 Organic, free range eggs
4 slices Canadian bacon
1/2 California Avocado
4 slices Ezekiel sprouted bread or English muffin
1/2 jalapeño, minced
dash Spanish paprika or chili powder
1/3 cup plain, fat free Greek yogurt
2-3 tablespoons whole grain Dijon mustard
dash of soy sauce or tamari
squeeze of lemon juice
1 teaspoon spice mix ~ make enough to save in a small jar for future use.
(equal parts: ground cumin, garlic powder, curry powder, turmeric, black pepper, cayenne powder)


 In a small food processor, mix together avocado, yogurt, Dijon, tamari, lemon and 1 teaspoon of the spice mix. Blend till smooth. You may need to add a tablespoon of water to desired consistency. Add the minced jalapeno and pulse a few times.

In a small pan add enough water to 1- 1/2" depth. Heat over medium-high heat till just  starts to boil.
Gently crack eggs, one at a time and slowly drop into water. Reduce heat to medium to maintain a very gentle boil. Cook eggs exactly 3 minutes. Using a slotted spoon, carefully remove eggs and place onto toasted bread with a slice of Canadian bacon (I like mine heated on a cast iron skillet).

Spoon the sauce over the the egg and bacon. Sprinkle with Spanish paprika and serve immediately.



Notes: Serve with mango, grapes, grapefruit or your favorite fruit.

This post is linked to Cookin Canuck  ~ Wake Up w CA Avocado

Best Skinny Eggplant Rollatini with Spinach

This decadent, cheesy Italian comfort dish is my favorite way to enjoy eggplant and now that the weather is getting cooler, a great excuse to turn on your oven. Thin slices of eggplant are baked, then stuffed with ricotta, parmesan and spinach and baked with my homemade marinara sauce and topped with melted mozzarella cheese. Folks, this dish is restaurant quality (without the frying and extra fat you'd get in a restaurant).

If you're thinking your not a fan of eggplant, I know this recipe will change your mind. The eggplant is sliced so thin (I used my mandolin for perfect even slices) that it literally melts in your mouth once it's baked. A serving is super generous, you'll be stuffed for under 250 calories. And it's meatless, so you can save this for meatless Mondays (but honestly I can eat this every day).

In the past I've sliced my eggplant a little thicker, but trust me, it's just not the same. I prefer to use two medium eggplants so my slices all come out even in size (can you say OCD?) and I save the odd-sized pieces for another recipe (chop it up and simmer it in marinara for a delicious Eggplant and Tomato Sauce). But if you prefer to use one large one and don't mind all your rolls coming out different sizes, go for it. This recipe is a little more time consuming, so save this for the weekend when you can play some music and sip some wine while you cook… Bon Appetit!

PS- for those who want to know what brand of Mandolin, it's available on Amazon, it's from OXO (click to see).

Click Here To See The Full Recipe...

Pan Crusted Coriander, Cumin and Mustard Seed Sabel Fish: Weeknight Cooking

It's hard being a mostly pescatarian living in Phoenix, Az. A pescatarian who also happens to hate the heat and loves tall boots, sweaters and scarves. The choices when it comes to seafood here in the southwest are Tilapia, and Salmon which are usually farmed and injected with color and Cod which is my least favorite fish. It's not that I hate it but I find it a tad fishy and usually slightly rubbery for my taste. Maybe I'm having flashbacks from my childhood as well when we ate plain or lemon peppered Cod once or twice a week with broccoli or steamed spinach, gag!

 Like I said, the choices are super slim here in the Phoenix desert when it comes to seafood, go figure, so I make do with what's available and try my best to doctor the fillets up a bit. I have nice conversations with the meat guys at Safeway who are probably tired of me asking for fish other than the aforementioned.

Me: "Do you have any Orange Roughy today?"
Meat Counter Guy: "Nope, it's too fragile a fish."
Me: "Fragile? Oh. How about Sablefish?"
MCG: "Ummm, No."
Me:  sighhh "How about  Wolf Fish?"
MCG:  "Are you serious? What's a Wolf Fish?"
Me: "Never mind. I'll take the Cod please."

Simply toss a tablespoon each of whole cumin, coriander and mustard seeds into a dry cast iron skillet and cook on medium-high heat for 1-2 minutes while shaking the pan or stirring with a wooden spatula. Being very careful not to burn!
As soon as they turn dark golden brown remove from the pan.

So since my childhood I've had an aversion to lemon pepper seasoning. Nostalgic gag reflex even from the smell. Funny, I hated fish for a long time, well into my 20's because of the type of fish we were served, how it was prepared (no offense mommy) and how often we had it. Or maybe most kids just hate fish, 2 of mine included, one of my boys says  "Fine, I'll eat it but I'm gonna call it chicken."


Thank goodness I gave fish another try, it's been my main source of protein for over a decade now. I'm constantly trying different types of fish (when I can get my hands on some) and different ways to prepare and season it. This is one of my new favorite ways to flavor up a plain white fish.... like cod. This is such a simple and effective way to make fish taste like a gourmet recipe from a top notch eatery.

Toasting the whole cumin, coriander and mustard seeds really make a huge difference in the flavors. If your a coffee drinker you might appreciate this. Fresh is always best and when talking about herbs and fish it's of the up most importance. 

Place the toasted seeds into a coffee grinder and pulse a few seconds until they turn into a powder. Sprinkle your fish with salt and pepper then generously sprinkle the herbs on both sides. 

Place the fish pieces into a pre-heated skillet with 1 teaspoon of oil and 1 small slab real butter.

Cook for 2-3 minutes on each side depending on how thick your fish is. When the fish flakes easily with a fork it is done. Don't over cook your fish or it will be dry (and rubbery if it's cod ;)

Serve with a wedge of lemon and fresh chopped parsley. That's it, simple right?

Don't forget your greens! Serve with a big tossed salad or roasted asparagus. 

Chewy Chocolate Chip Oatmeal Breakfast Cookie

Oats, ripe bananas and chocolate chips – these healthy, "breakfast" cookies are chewy and delicious, and made with just three ingredients.

I was craving chocolate this morning, and decided to whip up a batch of these yummy cookies for breakfast (I ate 4 cookies, for 4 points). Some of you may recognize them, in the past I made them with walnuts in place of chocolate chips.

I would never eat cookies for breakfast, but these are made with healthy ingredients – oats, bananas, and a handful of chocolate chips (antioxidants, right?) with no added sugar or flour. If you wanted, you could replace the chocolate chips for cocoa nibs, raisins, craisins, whatever! Perfect for breakfast, snack or any time you crave a sweet healthy treat. And these are nut-free, gluten-free and egg free so they are perfect for different diet restrictions.

The riper your banana the better, so make these when your bananas are almost black and freckled with dark spots.

I personally think these are best eaten warm, right out of the oven. They taste almost like mini banana bread muffins, the texture is soft and chewy, not crisp like a dessert cookie. If you're expecting a crispy cookie you would keep in your cookie jar – you WILL be disappointed. But if you have a very ripe banana hanging around your counter, and you are craving chocolate... make these! You will be happy you did.

If you want more of a "traditional" oatmeal cookie recipe, then try my Low Fat Chewy Chocolate Chip Oatmeal Cookies instead... but I wouldn't eat them for breakfast.

Click Here To See The Full Recipe...

Skinny Pumpkin Spiced Snickerdoodles

These cookies should really come with a warning label, because they are so good and hard to stop at just one! A snickerdoodle is a type of sugar cookie made with cream of tartar and rolled in cinnamon sugar. This pumpkin spice version was inspired by my Skinny Snickerdoodles. I wanted to see what would happen if I coated them with pumpkin spice instead – pumpkin spice heaven!

They are lighter than traditional Snickerdoodles, made with white whole wheat flour, but they taste every bit as sinful. I notices some people commented on the original skickerdoodle recipe that the dough was too dry, and yes, the dough will be dry. I've made them several times with success; using wet hands to form them into balls is a must and will help moisten the dough. Next time I make these, I may add a little more pumpkin spice to the dough to make them extra pumpkin-licious!

Click Here To See The Full Recipe...

Grilled Shrimp Tostadas

Grilled shrimp, homemade guacamole, fat free refried beans and lettuce on top of a crispy tostada. Super easy and quick – you're going to love these!!

I've been dying to make share this shrimp tostada recipe with you guys and finally got around to photographing it. It's still hot enough this week to make these outside on the grill, but if you prefer to keep it indoors, just use a grill pan, you can make them all year round.

Seasoning the shrimp with salsa verde and crushed garlic is my secret to fabulous tasting shrimp. I discovered this from my friend Doreen, who also added sofrito to her shrimp and I just couldn't stop eating it. I didn't have sofrito, but it was just as good without. These are super filling, one is all you need! If you have a crowd, you can easily double or triple the recipe.
Click Here To See The Full Recipe...

Blueberry Banana Oatmeal Smoothie

If you're looking for a heart healthy, dairy-free breakfast loaded with fiber you can eat on the run, this is it!

In South America, it's common to drink avena, a delicious oatmeal shake usually made with whole milk, cinnamon and sugar. My oldest daughter loves it, you can see my original recipe here. I've made it with pumpkin, but I was curious to see what would happen if I used unsweetened vanilla Almond Breeze almond milk instead, along with blueberries and banana. The outcome was really good, I added some raw sugar to sweeten it, but you could even use stevia or whatever sweetener you would normally use.

This is best if you make it and drink it right away. If you only need one serving, cook all the oatmeal in water as instructed below, but use only half of the cooked oatmeal in the blender and save the other half for the next day.

Click Here To See The Full Recipe...

Chinese Chicken Salad with Honey-Peanut Dressing

This absolutely falls into the "What to make when you don't feel like making dinner" category. 

I even used a store bought rotisserie chicken (gasp!) because, well, I really didn't feel like doing a damn thing involving the oven yesterday. I blame the crazy, unrelenting heat here in Phoenix. You're probably tired of my using that excuse and quite frankly I'm tired too. All of us Zonies deal with the triple scorching digits in our own way May through August but I gotta tell you, come mid September, I personally am spent. Done and down right cranky.

We didn't even get an honest to goodness Monsoon this year! This may not sound like a bad thing if you live in the mid-west or maybe in Japan.  Complaining about  not  getting 80+ mph winds and feet upon feet of rushing waters because the bone dry, compacted desert ground can't absorb it fast enough might sound crazy if you in fact did not live in the South Western deserts of Arizona. You must keep in mind that even the tall and mighty saguaro start looking parched and pathetic by the end of a summer were temperatures have been consistently averaging around 115F.  Every. Single. Day. 

This salad was a welcomed treat for a weeknight dinner. The kiddos thought it "looked pretty" with all of the colors and loved the honey-peanut sauce which made the veggies "taste yummier". 

This could very easily be made vegetarian by omitting the chicken. You would still have a lot of protein from the peanut sauce and the bean sprouts which are a wonderful source of protein. Also, you could use tahini (a sesame paste with a milder flavor than peanut) if you prefer.

The Crunch Factor in this salad makes it very filling. I used baby clementines instead of canned mandarin oranges this time because I had a big gab of them on the counter. I much preferred the fresh taste but the little seeds in them were annoying to pick out in each bite especially with all of the other crunchiness going on.



 juice from the mandarin oranges
tablespoon at a time of warm water to thin to desired consistency

PREP TIME  15 MINUTES        SERVES   6


INGREDIENTS

2 cups cooked chicken, chopped
1/2 head Napa cabbage, chopped
1 large handful fresh bean sprouts
1 red bell pepper cut in strips
1 bunch green onions, chopped
handful of packaged julienned carrots
1/4 cup cilantro, chopped
small handful of chopped peanuts
1 can mandarin oranges, reserve juice

1 tablespoon (no added sugar) peanut butter (or tahini)
1tablespoon local, Organic honey
1tablespoon tamari


Putting it all together

In a large bowl combine all veggies and toss together.
Add chopped chicken and toss.
In a small bowl, whisk together the peanut butter, honey, soy sauce juice and water.
Drizzle the sauce over the salad and sprinkle with nuts.

Tamari Soy Sauce, Wheat Free, Organic

Skinny Mini Pumpkin Chocolate Chip Muffins

These mini pumpkin spiced muffins are made light with pumpkin puree and egg whites and loaded with chocolate chips in every bite!

I don't know about you, but I'm so ready for Fall... cozy sweaters, boots and jeans, changing leaves, apple picking and of course pumpkin! Even if it's still warm out, these mini pumpkin muffins will get you in the Fall spirit and they are perfect for breakfast with a Skinny Pumpkin Latte or to put into your kid's lunch box for a healthy, homemade snack.

You can make them in a regular sized muffin tin if you prefer, you should get around 14 larger muffins and the nutritional info should remain the same. And if you want more pumpkin recipes, I have TONS, check out my Skinny Pumpkin Recipes in the Index or follow my Skinny Pumpkin Madness Pinterest Board.

Enjoy!!

Click Here To See The Full Recipe...

Loaded Turkey Chili Baked Potato

This loaded baked potato is stuffed with lean turkey chili, reduced fat shredded cheese and topped with some fresh chives – a quick, easy weeknight meal.

I love a dish that can be served many ways. Last night I asked my husband Tommy how he wanted his chili (yesterday's crock pot kid-friendly turkey chili) and he told me on a baked potato. Of coarse he would. So I popped a few russet potatoes in the microwave (sure, you can do this in the oven too) topped it with shredded cheese, turkey chili and some chopped chives from my garden and dinner was ready in less than 10 minutes – and my husband was a very happy man.

Can you do this with sweet potato? Sure you can! But just to clear up the confusion, white potatoes aren't all that bad for you. Potatoes are have gotten a bad rap as a white starchy food, but when they're not drowning in butter or deep fried as french fries, they are actually a healthy, low calorie, high fiber food and a good source of vitamin B6, vitamin C, copper, potassium and manganese. They also contain a variety of phytonutrients that have antioxidant activity so if you want to stick with a traditional baked potato, go ahead... enjoy!

Tip: If you buy bag of russet potatoes, the potatoes are much smaller than the ones they sell individually, they average about 5 to 6 oz each.

Click Here To See The Full Recipe...

Crock Pot Kid-Friendly Turkey Chili

This one's just for the kiddos (or picky family members)! A mild, kid-friendly chili is made with ground turkey, corn, bell pepper, tomatoes and spices. Top it with your favorite toppings, and serve it with some chips on the side for the perfect, back to school lunch.

My youngest daughter is heading to school next week (Pre-K) and this year she'll be bringing lunch to class for the first time. She doesn't eat sandwiches (neither did my oldest), so I'm going to have to get pretty creative to make sure she's still eating healthy balanced meals. I just ordered this Foogo Stainless steal leak-proof thermos from Amazon, which I also did with my oldest daughter and I'll be filling it with some of her favorite warm meals.

Now I love me some chili, and I'm super excited for the colder weather to make some of my faves like Crock Pot Chicken Taco Chili, Turkey White Bean Pumpkin Chili, and Turkey Chili Taco Soup, but for my little one who doesn't like beans... or spicy food, this recipe is perfect (it's also gluten-free). It's super easy to make, I did it in the crock pot, but you can also simmer it on the stove. It makes 5 adult size servings, and you can easily double the recipes and freeze it for future freezer-friendly meals.

Click Here To See The Full Recipe...