Turkey Frittata

Ingredients
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
1 yellow pepper, medium dice
6 scallions, chopped
2 medium tomatoes, seeded and diced
3 cups leftover turkey, shredded
Salt and freshly ground black pepper
12 eggs
1/4 cup heavy cream
1 1/2 cups cheddar cheese shredded
2 medium tomatoes, seeded and diced
Yields: 4 servings

Preparation
Pre-heat the broiler to high but keep the rack on the lowest rung.
Place a medium-sized skillet with an oven-safe handle over medium-high heat and add EVOO.
Once oil is hot, add the yellow pepper and scallions, and cook for about 2-3 minutes. Add the tomatoes, turkey, salt and freshly ground black pepper.

Whisk together the eggs and heavy cream in a large measuring cup or bowl and pour over the veggies and turkey.

Using an offset spatula, stir the egg until the mixture starts to set -- the eggs should look lumpy and runny at the same time. Pop the skillet into the broiler and cook until firm, about 4-5 minutes.


It's very good. You will be surpise when you are done making it and once you take to frist bite...

Make -A-Head- French Toast

Ingredients:
1 loaf day-old French bread
1 cup HERSHEY'S Milk Chocolate Chips or HERSHEY'S Cinnamon Chips
5 eggs, beaten
1-1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Maple syrup(optional)

Directions:
1. Spray 13x9x2-inch baking pan with non-stick cooking spray.

2. Cut French bread into 6 (1-1/2-in. thick) slices. Using small, sharp knife, cut 2-inch long slits in one side of each bread slice, cutting 3/4 of the way through bread to create a pocket.

3. Spoon 2 heaping tablespoons of chips into pocket of each bread slice; press to close. Place filled slices into prepared baking pan. Whisk together eggs, milk, cinnamon and vanilla in medium bowl. Pour egg mixture evenly over bread; carefully turn pieces over, spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate 2 hours or overnight.

4. Heat oven to 400°F. Bake, uncovered, 20 to 25 minutes or until golden brown. Transfer toast to plates. Serve with maple syrup, if desired. 6 servings.

Rice Krispies Bars With Carmel

Ingredients:
8 cups Rice Kris pies Cereal
1/2 cup Butter or Margarine
1 1/2 pkg Regular or Mini Marshmallows

Direction:
Grease 2 cookie sheets with margarine or butter.
Unwrap all the carmels before you begin.
Melt butter and marshmallows.Then fold in cereal. Press half of the mixture into 2 greased cookie sheets.Spread 1/2 pkgs of mini marshmallow over top of one cookie sheet.

Ingredients:
1 can Sweetened Condensed Milk
1/4 cup butter
1 bag carmels.

Direction:
Melt together Condensed Milk,butter and Carmels. Then Drizzle over marshmallows. Invert other pan over top of marshmallows. Cut into bars.

Turkey Meatballs in Paprika Tomato Sauce

Serve: 6
Prep: 30min Slow-Cook:6HR

Independents:
3 TBsps extra virgin olive oil
2 onions, finely chopped
2 ribs celery, finely chopped
One 14.5-ounce can diced Fired-roasted tomatoes
One 12-ounce jar roasted red peppers,drained
2 TBsp paprika
Salt & Pepper
1.2 cup unseasonal bread crumbs
1 egg beaten
1 1/2 pound ground dark Meat turkey or beef

Directions:

1. In a large skillet, heat olive oil over medium heat. Add the onions,celery & garlic and cook stirring often until softened,7minutes. Transfer 1 1/2 cup of onion mixture to a large bowl; let cool. Reserve the skillet.

2. Using a food processor, puree the tomatoes and roasted peppers. Add the puree to he skillet and bring to a boil over medium heat. Stir in the paprika and season with salt & pepper; transfer to a large slow cooker; cover and set to low temperature.

3. Whisk the breadcrumbs eggs 1/2 teaspoon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey.From 1 1/2-inch meatballs. Cover and cook on low heat for 6 hours.

Meat Loaf

Ingredients:
1 1/3 cups (2.8oz) Frenches Original or Cheddar French Fried Onions
1 1/2 lb. Ground Beef
1 (10 3/4oz)can Campbell's Condensed Tomato Soup
2 tbsp French Worcestershire Sauce
1 egg

Direction:
1.Finely crush 2/3 cup French Fried Onions. Place in bowl; mix in meat,1/3 cup soup, worcestershire sauce & egg. Shape into 8x4-inch loaf in shallow baking pan

2. Bake 1 hour at 350 F until meat loaf is no longer pink in center.Drain.

3. Spoon remaining soup over meat loaf and top with remaining onions. Bake 5 minutes until onions are golden.

Whole Wheat Pizza Dough

Tired of pizza to go?

Have go-to pizza instead by freezing balls of dough or, even more convenient, shells.

With one batch of dough, you have enough to make two large pizza shells or eight individual ones (see the recipe for individual pizzas).
Prep: 20 minutes

Total: 20 minutes plus rising

Ingredients:
1 1/2 cups warm (115 degrees) water
2 packets ( ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl

2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for kneading
2 cups whole-wheat flour (spooned and leveled)

Directions:
Place water in a large bowl; sprinkle with yeast.

Let stand until foamy, about 5 minutes.

Brush another large bowl with oil.
In bowl with yeast, whisk sugar, oil, and salt.

Stir in flours with a wooden spoon until a sticky dough forms.

Transfer to oiled bowl; brush top of dough with oil.

Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
Turn dough out onto a well-floured surface.

With floured hands, knead until smooth, about 15 seconds; divide into two balls.
Set balls on a plate (they should not touch)

Freeze until firm, about 1 hour.

Then freeze in a freezer bag up to 3 months.

For Individual Pizza Doughs:

Thaw overnight in refrigerator.
Divide each ball of dough into 4 pieces.

Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).

Freeze shells on two parchment-lined baking sheets. Stack frozen shells between layers of parchment paper. Freeze in a freezer bag up to 3 months. Bake from frozen.

Helpful Hint
Form the shells before freezing, and skip thawing before using. Pull out just what you need for tonight's dinner; bake as directed

Protien Packed Egg Scramble

Ingredients
1 large egg, plus 3 large egg whites
4 ounces soft silken tofu, drained
Coarse salt and ground pepper
1 teaspoon olive oil
1 bell pepper (ribs and seeds removed), chopped
1 scallion, white and green parts separated and thinly sliced

Directions:
In a bowl, whisk together egg, egg whites, and tofu; season with salt and pepper.
In a small nonstick skillet, heat oil over medium-high; add bell pepper and scallion whites.
Cook until scallion has browned, 3 to 5 minutes; transfer to a plate.
Add egg mixture to skillet; cook, stirring occasionally with a rubber spatula, just until set, 2 to 3 minutes.
Top with bell-pepper mixture and scallion greens.

per serving:
121 cal
5.5g fat
12.9 g protein
5 carbs
1.4 fiber

Spicey-Healthy Nut Mix

Details:
An outrageous blend of nuts, soybeans, and spices makes a supercharged snack that provides an energy boost. Don't be put off by the number of ingredients — the mix takes just 5 minutes to put together. We recommend packing small amounts of the cooled mixture into resealable bags for quick grab-and-go snacks.

Tip:
Roasted edamame is available at supermarkets and specialty stores. If you can't find it, just add more of any other nut to make 5 cups.

Ingredients:
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon chili powder
1/4 teaspoon ground cloves
2 large egg whites
1 cup unsalted soy nuts
1 cup roasted edamame
1 cup pecan pieces
1 cup walnut pieces
1 cup raw almonds
1/4 cup granular sugar substitute

Directions:
Preheat oven to 225° F.
In a small bowl, add first 6 ingredients and blend.
In a large bowl, whisk egg whites until foamy.
Whisk in spice mixture.
Add nuts and sugar substitute; toss to coat.
Evenly divide nut mixture between two nonstick baking sheets, preferably with sides. (If sheets are not nonstick, line them with parchment paper.)
Spread nuts to evenly cover sheets.
Bake 1 hour 5 minutes, until nuts are dry and toasted.
Stir every 20 minutes.
Cool on baking sheet.

Turkey Parmesan

Ingredients
2 cups low-sugar pasta sauce
1/2 cup pine nuts, coarsely chopped
1 ounce freshly grated Parmesan cheese (1/4 cup)
1/2 teaspoon dried Italian seasoning
1 pound turkey cutlets, about 1/3-inch thick
2 teaspoons extra-virgin olive oil
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
Salt and freshly ground black pepper

Instructions
Heat oven to broil.
Bring sauce to low simmer in a small saucepan over medium-low heat.
Remove from heat and cover to keep warm.
Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish.
Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.
Heat oil in a large nonstick skillet over medium-low heat.
Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat.
Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds.
Spoon 1/2 cup of warm sauce on each plate and top each with a piece of turkey.


Nutritional information
380 calories
21 g fat (4 g sat.)
10 g carbohydrates
39 g protein
3 g fiber
650 mg sodium

Healthy blueberry-banana muffins

1 cup whole-wheat flour (spooned and leveled)

3/4 cup all-purpose flour (spooned and leveled)...could make this whole wheat as well

1/4 cup wheat germ

small handful of crushed flax seed...optional

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup splenda or stivia

1/3 cup packed light-brown sugar

2 large eggs

2 ripe bananas (about 1 pound)

1/3 cup reduced-fat (2 percent) milk...I use rice or almond milk

1 teaspoon pure vanilla extract

1 cup frozen blueberries



Directions

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
2. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
3. In a large bowl, beat butter and sugars with a mixer until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined.
Fold in frozen blueberries.
Divide batter among muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through.
Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

These came out great and were very easy to make. The kids loved them and eaten for breakfast with some nuts they make a very healthy and filling meal.

Chicken and Lentil Stew

1 tbsp EVOO
1 small onion finely chopped
2 garlic cloves minced
1/4 tsp dried oregano
1/4 tsp dried basil
salt and pepper to taste
1 tbsp tomato paste
1 pound boneless, skinless chicken breasts chopped
1 (15 ounce) can lentils rinsed and drained
1 (14.5) can diced tomatoes with juices
3/4 cup lower sodium chicken broth
4 ounces baby spinach (not frozen)

In a medium saucepan heat oil over medium heat.
Add onion, garlic, basil, oregano, and salt.
Lower heat to low stir and cook for about 4 minutes.
Stir in tomato paste.
Stir in chicken and cook for 2 minutes.
Add lentils and tomatoes and broth.
Bring to a gentle simmer cover and cook till chicken is cooked through 7-10 minutes.
Stir in spinach and cook for 1 more minute. (or until spinach wilts)
Season with salt and pepper.

I always double the recipe and freeze leftovers. It freezes great and the whole family enjoys this stew.
Phase 1 and 2 South Beach recipe